Coconut Shrimp with Turmeric Yogurt | Latest This week’s news is that a much beloved recipe from At My Table — Coconut Shrimp with Turmeric Yogurt – makes its debut on the website. And I welcome it, and hope you do, with a glad heart. Deep-frying is often a highly stressful activity, but the pan you need for this is not big, and it all feels contained and so easily possible. Although this is just made for having people around, I must confess I most often cook it when there’s just two of us, and we stay greedily stoveside, frying, chatting, and eating. You really do need to seek out coconut-milk yogurt to make what must be the simplest sauce in the world. Anyway, much as I love to witter on, I think I should say nothing more to you except you can get the recipe on this link.
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.
Egg and Bacon Pie This recipe (which started off as Boxing Day Pie) comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. It’s wonderfully old-fashioned and comforting. It is undeniably good over the holidays when you easily use chopped slices of your Christmas ham, but I have since come to the conclusion that it’s at its best in the summer months, when a slice of cold pie is a deeply appealing proposition (and very much worth bearing in mind for picnics). But having said that, I love it all year round. I leave the pie unglazed, which gives it a plain, pale crust, but if you wish it to have a more burnished, golden appearance, keep a little of the beaten eggs back (a tablespoon should do) and mix with a little full fat milk then gently brush this glaze over the top of the pie before it goes in the oven. For US cup measures, use the toggle at the top of the ingredients list.
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
Herbed Leg of Lamb The timing above is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes / a 3½ lb leg for 18 minutes per pound plus 20 minutes, which will give you medium, that's to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes per 500g plus 30 minutes / 27 minutes per pound plus 30 minutes. However, ovens do vary, and it's wise to use a temperature probe. I resisted for a long time, but now I get my probe out at every possible opportunity. But I don't cook the meat to the temperature that I want it to be (for pink lamb, that would be 60°C / 140°F; for well-done, 71°C / 160°F) because I find that the meat carries on cooking as it rests, and I'm always nervous of overcooking it. MAKE AHEAD / STORE: It is not advisable to make ahead but you can refrigerate leftovers, within 2 hours of cooking, in an airtight container for up to 3 days.
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
Leaf by Catherine Phipps | Cookbook Corner While I have something of a weakness for the greedy obsessiveness of a single-subject cookbook, the truth is Leaf is a single-subject cookbook in name only; its subtitle is advisedly ‘Lettuce, greens, herbs, weeds - 120 recipes that celebrate varied, versatile leaves’. I want to stress this, as Leaf is so full of richly varied recipes I am hungry to cook, from herb butters, vinegars and sauces, to robust dishes and both elegant and cosy desserts. Don’t be misled by title: it is not a book of salads! Earmarked already (with pink post-its to match the gorgeous cover) are Panisse with Green Mayonnaise; Kimchi Omelette Sandwich; Braise of Kale and Mushrooms with Sage and Apple Dumplings; Radicchio Risotto (a particular favourite of mine); a glorious Beef Ragù; a lusciously sticky Pear and Rosemary Upside Down Cake. LEAF: Lettuce, Greens, Herbs, Weeds by Catherine Phipps (Quadrille, £25.00) Photography: Mowie Kay
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.