Squash and Tomato Curry with Lime and Coconut

I first ate this gorgeous curry at a friend's house and for weeks could not get the flavours out of my mind... hot, sour and sweet with depth and layers of flavour. Every curry I ate, I compared unfavourably to this one, too bland, too hot, too uniformly flavoured.

Based on a recipe from Skye Gyngell's "My Favourite Ingredients" this is a family favourite, full of zing and reasonably easy to prepare with half an hour on your hands. It feels like a spring dish - light and healthy but rich enough to keep out the chill that still hangs in the air.

Squash and Tomato Curry with Lime and Coconut

1 medium butternut (or other variety) squash
1tbsp vegetable oil
1 red onion, peeled and finely sliced
3 garlic cloves, peeled and finely chopped
2 small hot green chillis, chopped (seeds left in)
10 curry leaves
1tsp mustard seeds
1tsp fennel seeds
2tbsp caster sugar
2tbsp fish sauce
Juice of 2 limes
15-20 little ripe tomatoes
340g tin peeled plum tomatoes
250ml coconut milk
A handful of fresh spinach leaves

Peel the squash, scoop out the seeds using a spoon, then slice into 5cm chunks and set aside.
Place a heavy-based pan over a medium heat.
Add the oil and the onion.
Lower the heat and saute for 10 minutes until soft. Add the garlic, chilli and curry leaves and continue to cook gently.
Next, warm a frying pan over a low heat, add the mustard and fennel seeds and cook until they begin to pop.
Remove from the heat and pound to a powder, using a pestle and mortar. Add to the onion, stir to combine and cook gently for a further five minutes.
Add the squash, stir again and cook for 10 minutes, then add the sugar, fish sauce and lime juice.

Taste and then once you feel the flavours are right (hot, sweet and sour - add a little more sugar and fish sauce if the flavour is too mild) add the little ripe tomatoes – squishing them slightly between your fingers as you do so, to help them release their flavour.
Add the tin of plum tomatoes and cook for 20 minutes until the squash is tender when pierced with a fork. Pour in the coconut milk and cook for a final five minutes.
Throw in a large handful of spinach leaves just before serving to wilt gently in the sauce.
Serve with flatbreads.

This is ready to serve immediately but if allowed to cool down, it reheats beautifully as the sweetness and spices permeate the squash even more after resting.

 

Red Cabbage with Cranberries and Rioja

Time to get cracking:  a week long creative project, interspersed with lots of parties, a significant amount of chocolate and far too much Champagne. I am trying to lay down a few more things in the freezer, just to get ahead of the game for the weekend and to ensure that I don't spend the whole of saturday in the kitchen when I could be playing with the toys and relaxing with guests.

There are traditional dishes that a Christmas table needs to keep the ancestors happy. Roast potatoes, root vegetables and red cabbage are just a few of them. Even if there is only one person remaining in the house who likes red cabbage, you can't miss it out. This version has the sharpness of cranberries and Granny Smiths melded with the warmth of Rioja and a little zing of chilli to finish. A perfect foil to the richness of a Christmas roast.

Red Cabbage with Cranberries and Rioja
1tbsp olive oil
1 onion, sliced thinly into half moons
1 small head of red cabbage, finely shredded
2 sharp eating apples (I used Granny Smiths), grated
100g fresh cranberries 
3tbsp soft brown sugar
350ml rioja or other fruity red wine
1 tsp red pepper flakes (optional)
Salt

Heat the oil in a large saute pan. Add the onion and fry slowly until softened but not coloured.
Add the cabbage, apples and cranberries to the pan and mix together well.
Sprinkle the sugar over the mixture and add the wine and hot pepper flakes (if using).
Cook at a very low heat for around 1 1/2 - 2hours until soft and melting together.
Season to taste with a generous sprinkle of salt and allow to cool.
The dish is now ready to freeze or leave in the fridge for up to 2 days until needed. The flavours improve with age.

Thai Spiced Sweet Potato Soup

The weather gods are on our side this week, West Linton must be in favour. The sun is out, the sky is blue and the cafe is buzzing.

We are working hard to get word out about the Green Apple Cafe, dropping flyers, setting up a facebook page, tweeting regularly, I hope it gets everyone in our local area to come by and visit, catch up with friends and try out our new menu. Every day we make fresh soups, salads, paninis and lots of yummy cakes.

At home, I am testing out new soup recipes to add some spice to the summer menu. If we have the predicted "barbecue summer" we will be needing some fresh and light flavours to entice people in so we are experimenting with flavours from hotter climes: India, Thailand and the Middle East. We've had curried butternut squash soup, chicken noodle soup with lemongrass and ginger and today, a gentle sweetly spiced Thai soup with creamy coconut milk and a little bit of a chilli kick.

Thanks to everyone who has come out to support us in our first few weeks, I hope you all come back again soon.

Thai Spiced Sweet Potato Soup
 
1tbsp vegetable oil
2 onions, finely chopped
1 large clove of garlic, crushed
2 heaped tsp Thai red curry paste
1 can coconut milk
1 litre chicken stock
1 kilo sweet potatoes, peeled and roughly chopped
Salt and pepper
Fresh Thai basil or coriander to serve

Heat oil in a large heavy bottomed saucepan. Saute the onions and garlic gently until soft - around 5 minutes.
Stir in the curry paste and fry gently for anonther minute or two to release the flavours from the spices.
Add the coconut milk and chicken stock, bring to a simmer and stir to blend.
Put the sweet potatoes  in the pan and simmer for 15-20 minutes until they are soft.
Blend the soup to a smooth puree then season to taste with salt and lots of black pepper.
Sprinkle with basil or coriander and serve with hot naan bread.

Spinach and Lemon Hummus

In this wee recipe I am trying to quietly insinuate more vegetables into our family diet. We manage our five-a-day and eat a lot of fruit but sometimes I think my repertoire of family-friendly (read 6-year-old friendy) vegetable dishes is going in ever decreasing circles. So although I throw fresh veg into every soup, fritatta, stir fry and casserole, (and even the odd cake and cookie) I am, like every parent I know, always trying to find ways to make vegetables more enticing.

Hummus starts life as a pretty healthy snack, tahini, chickpeas, garlic and olive oil all make it one of the better mid-morning or lunch options, but to give it an iron-rich kick and produce the most beautiful colour, throw in a couple of big handfuls of fresh new season's greens and give it some zing with lots of fresh lemon juice and zest. As I've said before on this recipe with crispy lamb, I love hummus and my family eat an unhealthy amount of it each week so any variation on a theme is worth a try. For a little bit of added crunch, throw a handful of toasted pine nuts over the top just before serving. Serve with baked pitta chips or chopped crudites.

Spinach and Lemon Hummus           with baked pitta chips

For the hummus:

2 large handfuls of baby spinach leaves

400g tin chickpeas, drained

1 lemon, juice and zest

2 tbsp tahini

2 large garlic cloves, crushed

100ml olive oil

1/2 tsp salt

4 tbsp plain greek yogurt

Wash the spinach and, while still wet, throw into a heavy based pan. Put a lid on, turn the heat on and allow it to steam in its own liquid for a minute or two till wilted. Drain off the cooking liquor in the base of the pan and squeeze out the spinach to remove any remaining liquid.

Blend the spinach with all the rest of the hummus ingredients together in a food processor until smooth.

Spread thinly across a large plate.

For the baked pitta chips:

4 pitta breads

2 tbsp olive oil

1 tsp paprika

1/2 tsp sea salt

Heat the oven to 180C.

Cut the pitta breads into small triangles. Lay out on a baking sheet. Drizzle the olive oil over the top. Sprinkle a little paprika and sea salt on to each triangle.

Bake in the oven for 10-12 minutes till fragrant and golden.