Vegeterian curry with ALL the trimmings

I can’t wait to get through the Jamie Oliver 30 minute meals book because it is slowly killing me. This book is like a relationship, all the things that at first I loved about the book are the very things that I now loathe. How can you possible prepare 4 dishes in half an hour and then not sit down to a heart attack? This stupid book is no longer about cooking, it is about some crazy challenge of finishing the dish in under an hour, serving it and then allowing your heart rate to come down to a level where you can actually sit down and enjoy the meal. If only he didn’t call the book 30 minute meals.

In terms of taste this meal is really delicious and all the components make it interesting and really work well together. It would be a good vegetarian dish to cook for a dinner party!

For the curry:  peel and slice the onions and add to the large pan with a some water and olive oil.

Cut and peel the butternut squash into 1cm pieces .Add to the pan. Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now. Crush in the unpeeled garlic. Finely chop the coriander (stalks and all). Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water. Add the rogan josh paste and the tin of chickpeas, with their juices. Season and stir well, then put a lid on. Cook over a medium to high heat stirring occasionally and adding water if it is a little dry. Once all the vegies are soft stir through the spinach.

Cook the rice as you normally would, and season with a little salt.


For the Carrot Salad: Toast the almonds in a small pan on a medium heat, tossing occasionally until golden.Tip into a small bowl. Wash and trim the carrots. Grate them along with the chilli (stalks and seeds removed), the top third of a bunch of coriander and a peeled 2cm piece of ginger. Tip into a serving bowl.

Drizzle a lug of extra virgin olive oil over the salad and add a pinch of salt. Finely grate in a little lemon zest, then add a good squeeze of lemon juice. Toss well. Sprinkle over the toasted almonds and half of the reserved coriander leaves, and take to the table.

Serve with some natural yogurt and some pappadams. You can do the pappadams in the microwave by lay them out so they don’t overlap, cover with some kitchen paper and cook for 45 seconds.

CURRY
2 onions
1 medium butternut squash
1 small cauliflower
optional: 1 fresh red chilli
4 cloves of garlic
a bunch of fresh coriander
½ a 283g jar of Patak's rogan joshpaste
1 x 400g tin of chickpeas
100g prewashed baby spinach

RICE
1 mug of basmati rice

CARROT SALAD
a handful of flaked almonds
5 or 6 carrots
1 fresh red chilli
a bunch of fresh coriander
a 2cm piece of fresh ginger
1 lemon

TO SERVE
1 packet of poppadoms
1 x 500g tub of natural yoghurt

Move over mandolin the Microplane is here!

I know this is not a recipe but it is food related and I have to share. I have just had one of the best zesting experiences of my life.

In the past if a recipe called for zesting, let’s say a lemon,  I would either grate the lemon skin in or peel it and chop it finely. All of these would suffice , but deep down i knew the consistency wasn’t quite right.

Then the other day my girlfriend (Jemima) and I were taking a stroll down the isles of one of my favourite homeware stores and she picked up a  Microplane zester, looked at it lovingly, contemplated purchasing it and then put it down claiming that she didn’t need another Microplane.

The irony of this whole experience is that we were shopping for a mandolin that I told her she simply needed to have in the kitchen so when she exhibited her love for this ‘grater’ I had to give it a go. Truth be told, I purchased it a couple of weeks ago, put it in the draw and didn’t think anything of it. Then when my recipe called for the zest of one lemon, I remembered this strange stick like device that I had in the draw and decided to give it a go.

It is hard to say what my favourite thing is about the Microplane. It is really an experience that you need to have for yourself, but I will tell you this, as soon as I zested my lemon, I went straight to the fridge and cupboards and proceeded to find anything I can zest (an orange, some nutmeg and a piece of ginger).

Turn of your computer and immediately go out and buy one of these.

Tomorrow I am heading back to the homeware store to purchase the ‘medium ribbon’ and ‘extra course’ Microplanes. 

Lemon and herb chicken with mash (amazing) mash

I am developing an unhealthy obsession with Jamie Oliver. He puts out a book called 30 minute meals, none of them actually take 30 minutes to cook. They all have several accompaniments and if you can't do them all in 30 minutes or who are we kidding in an hour and 30 minutes you feel like a failure!  However, they all taste great so I preserver!

The best part of this dish is the mash! That is not saying that the rest of it isn’t pretty good but the mash is really spectacular. Start off by peeling and chopping the potatoes, then boil them in a large saucepan until tender.

Cut the chicken in half lengthways so that you have a couple of then pieces out of each breast. Season with salt and pepper and lay on a chopping board. Cover with plastic wrap and bash with a mallet or heavy pan. Grate some lemon zest over the chicken and sprinkle over some thyme leaves. Drizzle lightly with olive oil.

Heat a fry pan over a medium heat and cook the chicken on each side until done. This should only take 5 minutes on each side.

When the potatoes are nearly done, add the corn into the same pot with the boiling water and cook together with the potatoes for a couple of minutes. Drain the potatoes and corn and return to pan. Season and crush with a masher. They don’t need to be smooth but rather chunky and the corn through them is just amazing!

To make the salad, chop the tomatoes, basil leaves, scallions and chilli and place in a mixing bowl. Dress with some olive oil and red wine vinegar.

Serve all together!

• 2 tomatoes
• small bunch of fresh basil
• 4 scallions
• 500g baby new potatoes
• 1 red chili
• 500g chicken breast 
• 2 fresh corn cobs with corn cut off (you can use frozen if you like)
• salt and pepper
• olive oil
• Red wine vinegar

Cauliflower Macaroni with chicory salad

Ok I am the first one to admit that cauliflower and pasta is a pretty weird combination. But since I have been a little infatuated with Jamie lately and just purchased 30 minute meals I was committed to trying it out, and I am happy I did! The best way to describe this dish is it is basically a healthy version of macaroni and cheese. 

I am not convinced that the chicory salad is necessary but it is delicious and as a side I would definitely recommend it!

To start get the prosciutto and put it in a roasting tray large enough o use for the pasta later and put it on the top shelf of a hot oven. You want to cook it until it crisps up. 

Trip the outer leaves of the cauliflower then cut it into quarters. Put into a large saucepan, core down, with the pasta. Ok this is weird and you ARE reading it correctly but it works. That is all I have to say about it. I didn't invent this recipe and it doesn't sound at all elegant, but it works. What more do you want?

Cover the uncooked pasta and cauliflower with boiling water, season with a pinch of salt and stir and cook until the pasta is cooked according to packet instructions. 

Meanwhile...grate the cheddar into a bowl. Get the prosciutto out of the oven (once crispy) and blitz in the processor with the bread, rosemary leaves until you have a course breadcrumb consistency. 

Put a colander over a large bowl to catch the pasta water, then drain the pasta and cauliflower. tip into the roasting tray you cooked the prosciutto in, and put over a low heat. Add 400ml of the pasta water. Crush in 2 cloves of garlic and mix in the sour cream and cheddar, gently breaking up the cauliflower with tongs. Have a taste and correct the seasoning. It should be nice and loose if it isn't add a little more pasta water. Spread out evenly and scatter over the breadcrumbs. Put on the top shelf of the oven for about 8 minutes, or until golden and bubbly. 

Now for the salad. Trim the bases of the chicory and place the leaves on a serving platter. Pick the basil leaves and put them into your processor, add the garlic clove, a pinch of salt and pepper, 1/2 a jar of anchovies, 1 teaspoon of mustard, 2 tablespoons of yogurt, 3 tablespoons of red wine vinegar and a little olive oil. Add a little water and whiz until smooth. 

Now although this step sounds unnecessary it is really crucial! Trust me. Heat a little olive oil in a pan and gently fry the capers for a few minutes until they are crispy. Then sprinkle them on your chicory leaves and very lightly dress with the dressing. It is pretty rich so you don't need much. 

When the cauliflower macaroni is golden it is ready. I served it in the baking dish with the salad on the side. 

• 8 slices of prosciutto
• 1 large head of cauliflower
• 500g dried macaroni
• 250g low fat cheddar
• 4 thick slices of crusty bread
• a few sprigs of fresh rosemary
• 2 cloves of garlic
• 1 x 250 g tub of light sour cream

For the salad

• 2 red chicory
• 2 white chicory
• a small bunch of fresh basil
• a clove of garlic
• half a 30g jar of anchovies 
• 1 tsp of Dijon mustard
• 2 tbs of natural yogurt
• 3 tbs of red wine vinegar
• small handful of capers, drained

Whole poached chicken

This is probably one of my favourite meals. There is something about cooking this that I found soothing and relaxing. So cliche, chicken soothing but what can i say, I am cliche...


It is so simple but the simplicity of this dish is what makes it so tasty. 


You need a large casserole dish or stockpot to fit this chicken in so that you can cover it with water by about 2.5cm. Start of by stuffing the chicken with parsley and bay leaves, then put the chicken into the pot, cover it with water and a teaspoon of salt. Scatter in the potatoes and bring to the boil. Once boiling, turn it down to a simmer and cover with a lid for about 20 minutes. 

After 20 minutes add your baby carrots, turnips or radishes and fennel. Carry on simmering for 30 to 40 minutes. I used radish. I had no idea that you can boil radish, but yum. 

When you can easily pull the leg bone away from the chicken, you know that it's cooked to perfection. By that time the other veg will be cooked, but don't break them up.


Horseradish cream is not an option for this dish. If you are going to serve it without horseradish, seriously don't bother. The horseradish takes this dish from a 7 to an off the scale. I made my own by grating some fresh horseradish into some sour cream, but if you can't find fresh you can use hot white horseradish in a jar and mix that with sour cream. 


All you have to do now is carefully remove the chicken to a bowl and add the peas and spinach to the broth. Allow them to cook for one minute, then season carefully to taste.


I took the skin of the chicken and served it very loosely shredded with the veg and some of the liquid and served the horseradish on the side. After tasting this with the horseradish I ended up dousing my whole dish in it! But I will leave that up to you. 


1 x 2kg free-range, organic chicken (if you can I really recommend getting the best chicken you can afford)
• a handful of fresh flat-leaf parsley
• 4 bay leaves
sea salt and freshly ground black pepper
• 2 handfuls of new potatoes, scrubbed
• 2 handfuls of baby carrots
• 2 handfuls of baby turnips or radishes
• 1 bulb of fennel, quartered
• freshly grated horseradish or 1 jar hot creamed horseradish
• 285ml of sour cream
• 2 handfuls of fresh peas
• 1 colanderful of spinach or Swiss chard
• olive oil

Ribollita

So I have discovered a new vegetable. Tuscan cabbage or in Italian Cavolo Nero. There is something about the perfect wrinkled leaves that I find intriguing. I am not trying to get all gospel on everyone but isn't it amazing that nature makes these perfectly wrinkled little narrow leaves on one cabbage and on another type they are flat, round and firm...Also, how amazing is it that this cabbage is native to Tuscany. Not Italy, but a very specific place in Italy....

Enough of that...Ribollita is Italian for 'reboiled'. In Italy this is traditionally made with leftover soup. But given that we don't do leftovers in my house....

Soak some cannellini beans overnight.

Add soaked beans to a pan of water with a bay leaf, tomato, and potato. The potato helps the flavour and is meant to soften the skin of the beans. Cook them for about an hour until tender.

Meanwhile, finely chop the onion, carrot, celery and garlic. Heat a saucepan with a little olive oil and add the chopped vegetables together with the fennel and chili and sweat very slowly over a low heat with the lid slightly adjar for about 20 minutes  until soft but not brown.

Then add the tinned tomatoes, for a few minutes. Add the cooked, drained beans with a little of the water they were cooked in and bring back to the boil.

Stir in the sliced Tuscan cabbage. Add a little more water if you need to. It should be a think soupy consistency. Cook for about 30 minutes.

Season with salt and pepper and serve with some stale crusty bread.

• 310g of cannellini beans, soaked
• 1 bay leaf
• 1 tomato, squashed
• 1 small potato, peeled
• 2 small red onions, peeled
• 2 carrots, peeled
• 3 sticks of celery, trimmed
• 3 cloves of garlic, peeled
• olive oil
• pinch of ground fennel seeds
• pinch of dried chili
• tin of quality Italian tomatoes
• 310g of Tuscan Cabbage together with stalks finely sliced
• salt and pepper
• some crusty stale bread to serve

Korean Keema

This dish sound exotic and fancy, but in fact it couldn't be any more simple to make and the flavours are amazing. This really is a 20 minute dish start to finish. Something that I am sorry to say Jamie Oliver hasn't mastered! This is a Nigella dish and I have cooked it before (but not this year!)

The most difficult part about this dish is finding the Korean red pepper paste called gochujang.   This is the one that I used and I found it at my local Asian grocer. 

Start off by cooking the rice as you normally would. 

Wisk together all the ingredients for the sauce, the gochujang, honey, rice wine and soy sauce and stir in the turkey mince. Leave for about 5 minutes. 

Meanwhile heat a little oil in a wok, add the peas and spring onions and cook for 3 minutes. Add the turkey mince and cook for about 4 minutes until the turkey is cooked through then add the rice wine and a couple of tables poons of water and stir for an additional 60 seconds. 

Then serve over rice with some chopped coriander. That is it! 

• 150g basmati or jasmine rice
• 250g turkey or chicken mince
• 6 spring onions, chopped
• 125 grams of frozen peas (defrosted)
• 1 tsp vegetable oil
• 2 tbs rice wine
• chopped coriander

For the sauce:

• 2 tbs gochujang
• 1 tbs honey
• 1 tbs rice wine
• 1 tbs soy sauce