ROAST PUMPKIN COCONUT CURRY

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ROAST PUMPKIN COCONUT CURRY
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Course Main Dish
Cuisine Asian, Indian
Servings
Ingredients
  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • Lime wedges to serve
  • handful of cashews lightly toasted (to serve)
Course Main Dish
Cuisine Asian, Indian
Servings
Ingredients
  • 600 g kent pumpkin cut into equal size cubes
  • 2 tbsp canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion finely chopped
  • 4 garlic cloves finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 red chilli sliced
  • 1/2 tsp hot chilli powder
  • 1.5 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • 1 leaves handful of coriander stalks chopped +for serving
  • 2 cups / 1 tin full-fat coconut milk
  • 1/2 tin chopped tomatoes or 1 large tomato peeled and chopped
  • 1.5 tsp fine sea salt
  • Lime wedges to serve
  • handful of cashews lightly toasted (to serve)
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Instructions
  1. Roast grew pumpkin cubes - drizzle with olive oil, sprinkle with some salt and baked on a baking tray in a 200c oven for about 20 mins - Remove and set aside.
  2. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  5. Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  6. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  8. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  9. Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti.
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Yoghurt and Spice Roasted Broccoli

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Yogurt and Spice Roasted Broccoli
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Servings
as a main
Ingredients
  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving
Servings
as a main
Ingredients
  • Sea salt flakes
  • 500 g broccoli tough stems trimmed, stalks peeled
  • 1/2 cup plain whole-milk yogurt
  • 1 Tbsp Extra virgin olive oil
  • 3/4 tsp. hot paprika
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1 small garlic clove finely grated
  • Pinch of cayenne pepper or a couple dashes of hot sauce
  • Lemon wedges for serving
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Instructions
  1. Place a rack in top third of oven; preheat to 200c.
  2. Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact.
  3. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.
  4. Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl.
  5. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer.
  6. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).
  7. Serve with lemon wedges.
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Mini Mushroom Pies

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Mini Mushroom Pies
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Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
Servings
mini pies
Ingredients
  • 25 g Butter plus extra for greasing
  • 1 tsp olive oil
  • 1 small onion finely sliced
  • 1 garlic clove crushed
  • 350 g mushrooms sliced
  • small handful parsley finely chopped
  • 100 ml single cream
  • 375 g pack ready-rolled shortcrust pastry
  • a little plain flour for dusting
  • 1 egg beaten
  • 1 tsp caraway or fennel seeds
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Instructions
  1. Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
  2. Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
  3. Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
  4. Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.
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Best Ever Oven Braised Lamb Shanks

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Best Ever Oven Braised Lamb Shanks
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Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
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Instructions
  1. Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  3. Transfer to a plate, tent with foil to keep warm, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  5. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  10. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  11. Garnish with parsley and serve with mashed potato.
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STRAWBERRY PRETZEL PARFAIT

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STRAWBERRY PRETZEL PARFAIT
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Course Dessert
Servings
serves
Ingredients
  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar
Course Dessert
Servings
serves
Ingredients
  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar
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Instructions
  1. Place the strawberries in a shallow dish and sprinkle the caster sugar on top. Stir to combine. Let sit for at least 30 minutes.
  2. Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky - That’s all good!
  3. Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
  4. In a small bowl, add the yogurt and brown sugar. Whisk together to break up any brown sugar lumps.
  5. Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
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