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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Curried Cauliflower and Apple Soup

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Curried Cauliflower and Apple Soup
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Servings
Ingredients
For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium brown onion roughly chopped
  • 3 garlic cloves smashed and peeled
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 large cauliflower cut into small florets
  • 1 large pink lady apple peeled and roughly chopped
  • 1.5 litres low salt chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons honey plus more to taste
  • 1/3 cup thickened cream
For Curried Apples Garnish
  • 1 pink lady apple
  • 1/4 teaspoon curry powder
Servings
Ingredients
For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium brown onion roughly chopped
  • 3 garlic cloves smashed and peeled
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 large cauliflower cut into small florets
  • 1 large pink lady apple peeled and roughly chopped
  • 1.5 litres low salt chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons honey plus more to taste
  • 1/3 cup thickened cream
For Curried Apples Garnish
  • 1 pink lady apple
  • 1/4 teaspoon curry powder
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Instructions
  1. Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
  2. Add the cauliflower, apple, chicken stock, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
  3. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches.
  4. Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
  5. For the Curried Apples garnish, toss the diced apples with the curry powder. Ladle the soup into shallow bowls and top with a spoonful of curried apples.
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INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE

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INDIAN STYLE LENTIL SAUTE WITH ASPARAGUS AND KALE
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Servings
Ingredients
  • 1 cup green lentils
  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbs. freshly minced fresh ginger
  • 1 Tbs Indian curry powder or more!, I used Maharajah
  • 1/2 bunch asparagus sliced into 1-inch pieces
  • 1 bunch kale chopped
  • 1/4 cup chopped corinader
  • 1 lemon
  • coarse salt and freshly ground pepper
Servings
Ingredients
  • 1 cup green lentils
  • 2 Tbs. extra-virgin olive oil
  • 1/2 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbs. freshly minced fresh ginger
  • 1 Tbs Indian curry powder or more!, I used Maharajah
  • 1/2 bunch asparagus sliced into 1-inch pieces
  • 1 bunch kale chopped
  • 1/4 cup chopped corinader
  • 1 lemon
  • coarse salt and freshly ground pepper
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Instructions
  1. Bring a pot of salted water to a boil. Add the lentils and cook until tender, about 25 minutes.
  2. Heat the oil in a medium fry pan over medium high. Add the onion and saute until it starts to soften, 5 minutes. Add the garlic and ginger and bloom 30 seconds. Add the curry powder and a pinch of salt and pepper. Continue to fry the spices for another 30 seconds, or until fragrant.
  3. Add the asparagus and saute until bright green, 2 minutes. Add the kale and continue to saute until wilted, another 2 minutes.
  4. Drain the lentils and add them to the kale mixture. Toss to combine. Sprinkle with lots of coriander and a good squeeze of the lemon juice. Check seasoning - add another pinch of salt if required.
  5. Serve with more coriander and lemon juice!
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Pulled Leg Of Lamb with Home Made Naan Bread

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Pulled Leg Of Lamb with Home Made Naan Bread
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Servings
Ingredients
Lamb
  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving
Naan
  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten
Servings
Ingredients
Lamb
  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving
Naan
  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten
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Instructions
  1. For the Lamb, pat the lamb dry with paper towels.
  2. In a small bowl (or with a mortar and pestle) combine the lemon zest, garlic, rosemary, oil and salt and pepper and turn it into a pastel. Rub it all over the lamb. Wrap in cling wrap and refrigerate overnight.
  3. When you are ready to cook, preheat an oven to 120C. Remove the lamb from the fridge and allow to come to room temperature. Put the lamb in a deep roasting tray or dutch oven. Add half a cup of wine, stock or water. Squeeze the juice of the lemon overtop, cover and cook for six to eight hours, or until the meat is falling apart.
  4. Pull the meat apart with forks and serve warm, wrapped in warm naan bread with tzatziki.
  5. For the naan - Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
  6. Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
  7. Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point, using plenty of flour to avoid sticking.
  8. Place a non stock fry pan over a high heat, and when hot shake off the excess flour and place the naan in the pan (no oil) and cook until bread puffs - around 1 minute then flip and cook the other side until it puffs. It should be slightly charred on both sides. Wipe out the pan to remove any excess flour as it will burn and repeat for remaining naan’s.
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BBQ spiced butterflied leg of lamb

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BBQ spiced butterflied leg of lamb
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Servings
Ingredients
For the lamb
  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve
For the marinade
  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only, chopped
  • 1 leaves x 28g pack mint only, chopped
Servings
Ingredients
For the lamb
  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve
For the marinade
  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only, chopped
  • 1 leaves x 28g pack mint only, chopped
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Instructions
  1. Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
  2. Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
  3. Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!
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Cauliflower ‘Rice’ Biryani

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Cauliflower ‘Rice' Biryani
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Course Entree, Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 cauliflower
  • 2 tbsp of vegetable oil
  • 10 cashew nuts raw
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom pods
  • 1 onion finely sliced
  • 50 g of green beans trimmed
  • 50 g of carrots cut into batons
  • 1/2 red pepper deseeded and cut into strips
  • 30 g of peas fresh or frozen
  • 1 tsp chilli powder or more to taste
  • 1 garlic clove chopped
  • 1 slice of root ginger 1cm thick, finely sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 40 g of tomatoes chopped
  • 1 handful of coriander leaves chopped
  • 1 handful of mint leaves chopped
To serve
  • Greek yoghurt optional
  • cashew nuts toasted, optional
Course Entree, Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 cauliflower
  • 2 tbsp of vegetable oil
  • 10 cashew nuts raw
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom pods
  • 1 onion finely sliced
  • 50 g of green beans trimmed
  • 50 g of carrots cut into batons
  • 1/2 red pepper deseeded and cut into strips
  • 30 g of peas fresh or frozen
  • 1 tsp chilli powder or more to taste
  • 1 garlic clove chopped
  • 1 slice of root ginger 1cm thick, finely sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 40 g of tomatoes chopped
  • 1 handful of coriander leaves chopped
  • 1 handful of mint leaves chopped
To serve
  • Greek yoghurt optional
  • cashew nuts toasted, optional
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Instructions
  1. To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
  2. Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
  3. Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
  4. After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
  5. Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews
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