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.
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
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
20 best egg recipes: part 1 | Food How to boil an egg by Simon Hopkinson As a six-year-old I recall being fascinated while watching my paternal grandfather prepare his boiled egg. He would gently, repeatedly, tap his egg with the back of a teaspoon and the shell would star into such minuscule fragments that he was able to remove the fragile bald pate in just the one go. This then neatly revealed the smoothest white dome – the fat end – ready for the spoon to spoil. It always oozed and wobbled, perfectly, the inside of that egg. In fact, the golden yolk would, occasionally, overflow the crest of the broken shell, all sticky down the blue-striped egg cup as it dribbled. His final task was to carefully mix together salt and white pepper, ready ground, naturally, in a weeny heap on the side of his plate, so to perfectly season each mouthful. For those who have always considered me to be something of a pedant, now you know where it may have started. For an egg with a firmer white and semi-runny yolk, leave for 2 minutes.
mfort food recipes: Seven Hour Lamb by Tom Aikens - The i newspaper online iNews Chef Tom Aikens (founder of Tom’s Kitchen) shares his favourite comfort food recipe for winter – Seven Hour Lamb with onions, thyme and balsamic. “This hearty lamb shoulder recipe, with its creamy mashed potato pairing, makes a wonderful and rustic meal. Slowly braising the lamb in a rich sauce ensures that the meat’s full, immense flavour is drawn out. “You can either slice or shred the meat from the bone to serve.” Serves 4 Braised lamb:One shoulder of lamb, around 2.5 kilograms in weight 150 millilitres olive oil 20 grams fresh thyme Two garlic bulbs, peeled cloves Sea salt and black pepper Eight medium onions, peeled 350 millilitres balsamic vinegar Mashed potato:Two litres water 12 grams salt 200 grams butter 150 millilitres milk 600 grams peeled potato, cut in quarters 12 turns of milled black pepper Method: Place a large casserole pot onto a medium gas, adding the oil. Season the lamb and place the shoulder into the pot once the oil is hot (be careful adding the lamb as it could spit).
Beef and beetroot broth 20 best easy autumn recipes: part 2 | Food Greg and Lucy Malouf’s spiced plum tarte tatin with bay, anise and sherry cream The spices used in this plum tart might seem slightly unusual – especially the pink peppercorns – but they all combine beautifully with the rich, slightly liquoricey bitter-caramel undertones of the plums. Pedro Ximénez, as well as being wickedly black and sweet, has its own anise qualities, making it an ideal flavouring for the accompanying chilled cream. You will need a 25cm ovenproof non-stick frying pan. Serves 6-8unsalted butter 50g caster sugar 50g bay leaves 2 star anise 2 vanilla bean ½, split lengthways and seeds scrapedpink peppercorns 1 tsp, lightly crushedorange juice of ½ blood plums 12, halved and pittedgood-quality butter puff pastry 225g For the sherry creamorange finely grated zest of 1 and juice of ½ creme fraiche 125g Greek-style yogurt 80g Pedro Ximénez sherry 30ml icing sugar to taste Start by making the sherry cream. Preheat the oven to 210C/gas mark 7. Tomos Parry’s dover sole with grapes
inews.co Treat yourself to some special recipes from Rick Stein’s Secret France this weekend Saturday, 16th November 2019, 8:00 am Updated Autumnal vegetable soup with basil, garlic and olive oil Serves 6-8 Sign up to our daily newsletter The i newsletter cut through the noise Like all great dishes, this takes me back to the evening I ate it. 100g dried beans, such as flageolet, cannellini or haricots, soaked overnight in cold water4tbsp olive oil1 garlic clove, finely chopped1 onion, chopped1 leek, halved lengthways and finely sliced2 carrots, chopped1 bouquet garni (bay leaf, thyme sprigs and parsley stalks)675g courgettes, diced450g tomatoes, skinned, seeded and chopped2 medium potatoes, diced100g fine green beans, topped, tailed and cut into 3-4 pieces100g frozen peas75g orzo or spaghetti, broken into small lengthsSalt and black pepper Green pistouGrated Parmesan cheeseExtra-virgin olive oil Drain the soaked beans. Heat the remaining oil in a large pan. Coq au Riesling Serves 4-6 Makes 6