The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges 01.Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions.
Green french toast with honey drizzle Beat together to eggs and milk in a shallow bowl. Stir in the chopped herbs and spring onions. Season lightly with salt and pepper.Soak one or two slices of bread (depending on the size of your pan) in the beaten egg mixture for 2-3 minutes, turning the bread over to cover both sides. These recipes are from The Greek Vegetarian Cookbook by Heather Thomas (Phaidon £24.95). Lamb kofte and edamame bean fritter recipes | Nigel Slater | Food I’m making kofte: minced lamb with freckles of fat to keep it juicy, a scattering of za’atar – the blend of ground thyme and oregano – and tiny specks of sesame. That is all. My kofte usually come with cumin, cinnamon and garlic. This recipe’s seasoning is simpler because of its accompanying lentil sauce with sweet, golden onions, coriander and turmeric. The finely minced lamb is easy to shape into balls. I cook mine twice: once in sizzling oil to form a glossy crust (if they don’t spit at you, the flame isn’t high enough), then again in a deep, rust-hued pool of sauce in the oven. Bean rissoles are stickier; trickier to roll. In lieu of a sauce I make a sticky dip, glossy with honey and spiked with ginger and lime juice. Edamame fritters, dipping sauce Most frozen edamame is already cooked, ready to beat to a cloud of green mash with olive oil or butter or to scatter in a salad of iced noodles, mint and coriander leaves and matchsticks of cucumber. Defrost the edamame.
Mascarpone, pancetta and Gorgonzola tart recipe - iNews Serves 4 Ingredients 1 x 375g pack ready-rolled shortcrust pastry 1 x 250g tub mascarpone cheese 4 x spring onions 2 x medium eggs 1 x 200g pack pancetta 80g Gorgonzola cheese Black pepper A little olive oil 1 x 23cm loose base quiche tin Method Preheat the oven to 190°c/375°f/gas 5. Sauté the chopped pancetta in a little oil in a frying pan till just golden. In a large mixing bowl, whisk together the mascarpone cheese and the eggs, season with some black pepper and add the spring onions. Drain any fat off the cooked pancetta and add this to the egg mix, stirring well.Crumble in the Gorgonzola, stirring gently. Recipe from aldi.co.uk
deliciousmagazine.co 350g dried pasta, such as tubetti or penne150g roasted red peppers from a jar, drained and roughly chopped2 x 125g balls mozzarella, roughly torn25g panko breadcrumbs25g parmesan, finely grated1 tbsp chopped fresh flatleaf parsley For the garlicky tomato sauce 3 tbsp extra-virgin olive oil4 garlic cloves, crushed½ tsp crushed dried chillies½ tsp fennel seeds, lightly crushed2 x 400g tins chopped tomatoes1 tsp dried oreganoHandful fresh basil leaves, finely shredded For the breaded chicken 2 x 175g free-range skinless chicken breasts, halved horizontally25g plain flour, mixed with a pinch of salt 1 large free-range egg, beaten60g panko breadcrumbs1 tbsp olive oil, plus extra if needed You’ll also need… Compostable baking paper; kitchen paper for draining; large shallow baking dish (about 35cm x 25cm)
Seared Asian beef fillet with crunchy pomelo salad 800g British beef filletOlive oil for brushing For the dressing Finely grated zest and juice 2-3 limes1 tsp fish sauce1 tbsp rice wine2 tsp toasted sesame oilPinch brown sugar2 fat garlic cloves, crushed For the salad Large handful beansprouts200g sugar snap peas, halved lengthways150g radishes, roughly chopped½ cucumber, deseeded and sliced 1 pomelo, segmented and chopped, juice reserved (see Know-how)1-2 red chillies, chopped4 tbsp roasted peanuts, chopped1½ tbsp sesame seedsFresh coriander, mint and Thai basil to serve Useful but not essential… Digital probe thermometer How to make butternut squash soup with chilli and coconut lime cream Soup can be speedy and a lifesaver for a quick weekend lunch or simple dinner. Just make sure you’ve got some basics on hand such as olive oil, spices, onions, garlic, and a quality vegetable stock. Butternut squash can hang around in your kitchen happily for weeks but if you don’t have one, pumpkin or sweet potatoes would be excellent substitutes. Banana shallots have a lovely sweetness but you could substitute a red or yellow onion without a problem. Join Independent Minds For exclusive articles, events and an advertising-free read for just £5.99 €6.99 $9.99 a month Get the best of The Independent With an Independent Minds subscription for just £5.99 €6.99 $9.99 a month Without the ads – for just £5.99 €6.99 $9.99 a month Chilli powder and smoked paprika add some heat to the dish but you can dial it up (or down) if you like. Remember that chilli powders are different so taste a pinch before adding it to the sauteed vegetables – you can always add more at the end. Serves 3-4 To garnish
Pot-roasted Guinea Fowl with Calvados, Cream and Apples Begin by heating the butter in the saucepan over a medium heat until it foams, then season the bird and brown it in the hot butter, turning it frequently so it can brown all over (use a cloth to protect your hands as you turn it). At this stage – when the bird is sitting upright again – warm the Calvados in a ladle over direct heat, then turn the flame out and set light to the warm Calvados using a long match and pour it over the guinea fowl. (If you do not have a gas hob, warm the Calvados in a small saucepan.) Now pour in the cider, add the chopped sage and some seasoning, put a tight-fitting lid on and let it cook very gently for 1 hour. Carve the guinea fowl as you would a pheasant.