The Mammal picked up a leaflet for this recipe in Waitrose on its most recent visit to the fine city of Newcastle upon Tyne. It is very simple and straightforward, and very tasty indeed. It has since become a firm favourite: it features on the menu tonight, which reminded us to share it here. It works fine as a weekday supper or dinner with naan bread or rice, but also scrubs up well as the central element of a meal for more notable occasions.
Serves 4
Preparation / Cooking time: about 30m all told
Ingredients
1 tbsp veg oil
1 clove garlic, chopped
1 small onion, finely chopped
2cm piece fresh root ginger, peeled and chopped
1 tbsp Medium Curry Paste [or 1.5 tbsp mild]
400g can chopped tomatoes
410g can chick peas [in water, preferably, as the liquid is used as well]
250g bag Spinach, roughly shredded
4 tbsp natural yogurt
4 tbsp chopped fresh coriander
Method
As this is Waitrose's recipe, please go to their website for the rest: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach__tomato_and_chick_pea_curry.html
Showing posts with label Everyday. Show all posts
Showing posts with label Everyday. Show all posts
Olive and chorizo soda bread
SM 2013-02 p.83
Preparation / Cooking time: about 1h all told
Soda bread is unbelievably easy to make, so the real hard work in this recipe comes from slicing some olives and dicing a little chunk of chorizo ... yes, we know, horrendously complicated and tiresome! This is a lovely bread, perfect for lunches (on its own, or with cheese, or perhaps a dash of seasoned oil: whatever takes your fancy). The recipe does call for kneading the dough lightly, but it is a bit soggy for that using the quantities given: if you just mix it well, turn it out onto the baking tray and pat it into shape with wooden spoon / spatula, that works fine.
Ingredients
450g plain flour, plus extra for dusting
1 tsp caster sugar
1.5 tsp bicarbonate of soda
1 tsp salt
75g diced chorizo
10 pitted green olives, sliced
quarter tsp crushed dried chilli
300ml buttermilk
100ml milk
1 tbsp lemon juice
Method
1. Pre-heat the oven to 220°C (fan 200°), gas 7. You can use either a silicon baking sheet or a large baking tray for baking the bread: if using a tray, put it in the oven to pre-heat.
2. Sift all the dry ingredients into a large bowl, and mix in the diced chorizo, sliced olives and dried chilli. Make a well in the centre. In a jug, mix together the buttermilk, milk and lemon juice.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until the dough starts to come together.
4. Lightly dust a work surface [or the silicon baking sheet, if you are using one] with a little flour and knead the dough to just bring it to an 18cm round loaf. Don't be tempted to over-work it, as this will result in tough bread. [If your dough is a bit runny for this, see comment above.]
5. Score a cross in the top of the dough [doesn't matter if you don't] and transfer the loaf to the pre-heated baking tray [if you are using one].
6. Reduce the oven temperature to 200°C (fan 180°), gas 7, and bake the bread on the middle shelf for 45 minutes until risen, golden and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool.
© Sainsbury's Magazine
Preparation / Cooking time: about 1h all told
Soda bread is unbelievably easy to make, so the real hard work in this recipe comes from slicing some olives and dicing a little chunk of chorizo ... yes, we know, horrendously complicated and tiresome! This is a lovely bread, perfect for lunches (on its own, or with cheese, or perhaps a dash of seasoned oil: whatever takes your fancy). The recipe does call for kneading the dough lightly, but it is a bit soggy for that using the quantities given: if you just mix it well, turn it out onto the baking tray and pat it into shape with wooden spoon / spatula, that works fine.
Ingredients
450g plain flour, plus extra for dusting
1 tsp caster sugar
1.5 tsp bicarbonate of soda
1 tsp salt
75g diced chorizo
10 pitted green olives, sliced
quarter tsp crushed dried chilli
300ml buttermilk
100ml milk
1 tbsp lemon juice
Method
1. Pre-heat the oven to 220°C (fan 200°), gas 7. You can use either a silicon baking sheet or a large baking tray for baking the bread: if using a tray, put it in the oven to pre-heat.
2. Sift all the dry ingredients into a large bowl, and mix in the diced chorizo, sliced olives and dried chilli. Make a well in the centre. In a jug, mix together the buttermilk, milk and lemon juice.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until the dough starts to come together.
4. Lightly dust a work surface [or the silicon baking sheet, if you are using one] with a little flour and knead the dough to just bring it to an 18cm round loaf. Don't be tempted to over-work it, as this will result in tough bread. [If your dough is a bit runny for this, see comment above.]
5. Score a cross in the top of the dough [doesn't matter if you don't] and transfer the loaf to the pre-heated baking tray [if you are using one].
6. Reduce the oven temperature to 200°C (fan 180°), gas 7, and bake the bread on the middle shelf for 45 minutes until risen, golden and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool.
© Sainsbury's Magazine
Soda Bread Pizza with Roasted Peppers, Goats Cheese and Rocket
I was looking for a recipe for a non-yeast-bread pizza base and found this on YouTube – couldn't be simpler, and sounds lovely. As well as talking you through it on the video, the author gives the full recipe in the description. That's a couple of next week's meals sorted out!
Related website: http://tastyribbons.com/
Crunchy rough Scottish oatcakes
04.050.01
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
Spicy lentil soup
1001 Recipes p23
Serves 4 as starter / lunch, or 2–3 as dinner; cooking time 50–60 minutes.
125g red lentils
2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree
1 litre vegetable stock
350g can of sweetcorn, drained [soup works fine without this; there is just less of it]
Serves 4 as starter / lunch, or 2–3 as dinner; cooking time 50–60 minutes.
125g red lentils
2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree
1 litre vegetable stock
350g can of sweetcorn, drained [soup works fine without this; there is just less of it]
Tuscan Beans
Cannellini Beans (tinned)
SM 2002-08 p.73 [01.032.001]
Serves 6 as a side dish; 4 as a lunch; 2–3 as mains
Ingredients
2 × 410g tins cannellini beans, drained and rinsed
4 tblsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml (7fl oz) fresh chicken stock [veg stock from cube works fine, too]
3 ripe tomatoes (about 250g / 9oz), peeled and chopped
quarter tsp crushed dried chilli
1 heaped tblsp chopped fresh rosemary
1 level tblsp chopped fresh sage
salt and freshly ground black pepper
Method
Heat 1 tablespoon of oil in a pan, add the onion and garlic and cook over a low heat, covered, until soft but not brown—about 10 minutes.
Add the drained beans, stock and 2 tablespoons of the oil. Cook, uncovered, over a medium-to-high heat, until the sauce is thick and creamy—5 to 10 minutes—stirring from time to time to prevent any sticking to the bottom.
Add the tomatoes, chilli, herbs and seasoning. Cook until the tomatoes start to break down—5 to 10 minutes—then take off the heat and set aside, if you're preparing this dish in advance.
Re-heat gently [if warming up pre-prepared beans], then transfer to a serving dish. Drizzle over the remaining tablespoon of oil.
Per serving (based on serving 6): 215cals; 8g fat, of which 1g saturated; 26g carbohydrate; no addes sugar; 9g fibre.
SM 2002-08 p.73 [01.032.001]
Serves 6 as a side dish; 4 as a lunch; 2–3 as mains
Ingredients
2 × 410g tins cannellini beans, drained and rinsed
4 tblsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
200ml (7fl oz) fresh chicken stock [veg stock from cube works fine, too]
3 ripe tomatoes (about 250g / 9oz), peeled and chopped
quarter tsp crushed dried chilli
1 heaped tblsp chopped fresh rosemary
1 level tblsp chopped fresh sage
salt and freshly ground black pepper
Method
Heat 1 tablespoon of oil in a pan, add the onion and garlic and cook over a low heat, covered, until soft but not brown—about 10 minutes.
Add the drained beans, stock and 2 tablespoons of the oil. Cook, uncovered, over a medium-to-high heat, until the sauce is thick and creamy—5 to 10 minutes—stirring from time to time to prevent any sticking to the bottom.
Add the tomatoes, chilli, herbs and seasoning. Cook until the tomatoes start to break down—5 to 10 minutes—then take off the heat and set aside, if you're preparing this dish in advance.
Re-heat gently [if warming up pre-prepared beans], then transfer to a serving dish. Drizzle over the remaining tablespoon of oil.
Per serving (based on serving 6): 215cals; 8g fat, of which 1g saturated; 26g carbohydrate; no addes sugar; 9g fibre.
Subscribe to:
Posts (Atom)