Miso Chilli Vegetable Noodle Broth – A Winning Winter Warmer

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Earlier this week in London it was snowing – well trying to snow – unfortunately we only a brief flurry, but with the cold winds outside I felt an urge to have some broth, packed full of vegetables and a chilli kick, to warm me up from the inside out. I also wanted to use ingredients I had to hand in the house that needed eating up.

The result was a cracker of a meal. I had not planned to make it into a blog post but a number of you requested the details of the recipe after I posted the photo above on my instagram page.

It was filling, warming and slurptastic. I urge you to give it a whirl. It took minutes to prepare so was no hassle at all to throw together. So here is how to make a similar broth.

Miso Chilli Vegetable Noodle Broth

Feeds 1 (or two if you are less greedy) multiply up as required

1 tbsp olive oil

5 garlic cloves, finely sliced

1/2 inch of fresh ginger, peeled and finely sliced

3  chestnut mushrooms, coarsely chopped

4 cubes of frozen spinach (fresh is obviously fine as well, but add this later)

2 heaped tsp of hikari light miso paste

1/4 tsp garlic chilli

a handful of fresh green beens, chopped

boiling water to cover

1 egg, boiled

2 medium tomatoes, quartered

1 portion of udon noodles

2 tsp of fried red onions (optional)

the miso paste, garlic chilli paste and fried red onions I buy from Korea Foods it is so worth going to stock up on Asian condiments, noodles, produce etc.

  1. Heat the oil in a deep pan and then and add the sliced garlic, fresh ginger and mushrooms. Move them around the pan for a minute making sure they do not burn. Keep the heat low to medium.
  2. Add the frozen spinach followed by the miso paste and chilli garlic. Continue to move around the pan for 20 seconds and then cover with boiling water.
  3. Boil an egg to your liking – I like my egg hard so I leave it to cook for almost 10 minutes then run it under cold water to prevent it cooking in its residual heat.
  4. Add the quartered tomatoes and the udon noodles and let them cook for a couple of minutes.
  5. Serve the broth and noodles into a deep bowl and scatter with fried red onions and half the boiled egg and place on top.

Slurp away and a warm inner glow will be released within you. This is happy food at its absolute best.

Try it, share it and and take a photo and link it to #chilliandminthappybroth

Can’t wait to see how you all get on. Use up whatever veg you need finishing in your fridge – I used green beans and mushrooms as this is what I needed to finish up and they worked really well.

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Fish Medley Chowder

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Pick up a paper or food magazine and the big topic for January always tends to be how to detox and various diets to go on to help shift the excesses of the Christmas season. We all start with good intentions but as the weeks of January roll into February the new exercise class or diet doesn’t seem to hold the same appeal in quite the same way.

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I tend to follow the old adage ‘everything in moderation’ and in January and February I do try to eat less meat, eat a lot of vegetables – especially greens, have a few vegetarian days per week and eat lots of fish. Exercise is important all year around and whilst I have been a little slack on this of late, other than great long walks over the Christmas hols most days, I will gradually get into it again once my daughters go back to school.

As I am still without a fridge  – the process of replacing my old (10 month old) one with AEG is painful to say the least, I have had to be well organised when it comes to feeding the troops. Thankfully my freezer – which is separate to the fridge – is working well and has been keeping us going with frozen fish.

For todays blog post I am going to share my fish medley chowder which is healthy, filling and a one pot meal to feed the family. They all love it and give it a big thumbs up.  I picked up a fresh fish mix – which is perfect for fish pie – in waitrose, which included Atlantic cod, smoked haddock and Atlantic salmon. It’s been sitting in the freezer ready for when I need to thaw it and cook. The fish was already cut to size so there really was minimum effort on my part. Give it a whirl. It is hassle free and whilst it is effectively a soup is substantial enough to be a whole meal.

Happy New Year to you all. I hope to put up lots of inspiring recipes over the course of this year for you all. Here is to happy, healthy eating.

Fish Medley Chowder

1 good slice of butter

1 leek

1 onion

small bunch of fresh thyme kept whole

2 bay leaves

1 large potato/2 medium size, cut into bite sized cubes

salt and pepper to taste

800ml milk

1 vegetable/fish stock cube

100ml boiling water

sweetcorn from one corn on the cob (frozen sweetcorn is also fine)

500g cubed smoked haddock, salmon, cod

handful of fresh flat leaf parsley

  1. Place the butter in the pan – I find my Le Creuset casserole pan works well – and when it is melted add the leeks, onions, thyme and bay leaves.
  2. After 4 minutes or so the leeks and onions will have softened and become more transparent. Add the cubed potato and a little salt and pepper to the pan.
  3. After a further couple of minutes add 500ml of milk along with the vegetable/fish stock cube and the boiling water.
  4. Cut the sweetcorn off the cob and add to the pan – frozen is fine, in which case throw in a couple of handfuls.
  5. Allow to simmer gently on a low heat for 10 minutes or until the potato has softened. Add the extra milk gradually over this time.
  6. Add the fish cubes to the pan. Do not move around the pan too much as you do not want them to break. Simmer gently for 8-10 minutes by which time the fish will be nicely cooked. Taste and season further if necessary.
  7. Remove the bay leaves and fresh thyme bunch from the pan before serving.
  8. Serve in deep bowls with fresh parsley scattered on top.

 

 

 


Warming red onion dal after a bracing New Year’s Day walk

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It’s new year’s day and after a wet and overcast walk through Richmond Park, along the Thames to Ham House followed by a mulled wine pit stop at the New Inn in Ham, we made it back to the car as day was turning to night, just in time before the gates to the park closed.

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Wet, windswept and with ruddy cheeks we made it home to hot piping bowls of dal that I had made in advance and then gently reheated. It is the queen of comfort food. Nourishing, warming, simple, restorative and importantly an utter joy to eat. It’s the type of food that gives you a great big hug and an inner body glow. There are so many varieties of dal, it can never get boring to eat or make. In India it is eaten every day in some form or rather. I’m a convert and I hope you will become one too once you give some of my dals a go. This one gives red onion centre stage (although I realise it does not show it in the photos I took, trust me they are in there!) and you can reduce the number of chillies depending on your preference. I find that by chopping them in two you can then make sure they do not go into the bowls of children or those who are less keen on eating a chilli. Either way give it a whirl to warm your soul after a windswept walk. Happy New Year to you all, may 2017 be a great one.

Red Onion Dal

Serves 4

230g yellow mung dal

1 tbsp oil/ghee

1 tsp black mustard seeds

1 tsp cumin seeds

1 red onion, thinly sliced

3 garlic cloves, crushed

2 green chillies, chopped in half

1/2 tsp turmeric powder

salt to taste

serve

squeeze of lemon

  1. In a deep pan add the dal and then cover it with cold water. Using one of your hands rub the dal through your fingers and move it around your pan. Pour the water out of the pan and repeat the process a couple of times.
  2. Finally cover the dal once again with cold water so that it is about an inch above the dal. Place on a low heat and keep the lid off the pan. You will need to keep adding more water as the dal cooks as it will get soaked up. It is not an exact science so just put a little in at a time so that it does not become too watery.
  3. Remove the scum that will form at the top of the dal and discard.
  4. Gently cook the dal for around 45 minutes, by which time it will have nicely softened.
  5. After the dal has been cooking for about 30 minutes place some oil in a frying pan. Add the cumin and mustard seeds and allow them to begin to splutter before adding the red onion slices – I find slicing them with a mandolin works best.
  6. Move around the pan and allow the red onion to soften slightly before adding the garlic and chilli and cook for a further 5 minutes.
  7. Add the turmeric powder and then add a couple of spoonfuls of the dal to the pan. Move the dal around the frying pan before returning the contents of the frying pan into the pan with the dal.
  8. Give a good stir and add salt to taste. If you are going to eat the dal later in the day, gently reheat it and add a little more water to loosen it up.

Serve with a squeeze of lemon.

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Culinary delights and inspiration over the Christmas period

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So my fridge – my relatively new fridge in fact (still under guarantee phew) – decides to die a dramatic death on 22nd December. Great timing. I mean it could have died in November or in the summer but no it decides to die just as I want to start cracking on with preparations for Christmas.

I will not let my fridge dampen my spirits however. On the bright side I have a freezer and a cold coal cellar so I am going to rise to the occasion and go back in time when freezers did not exist. I now have all the contents of my fridge in storage boxes with ice bags surrounding them. Some jars are in the garden in boxes in the rabbit hutch. Our rabbits passed away recently…..that’s another story….so there is room in the hutch away from prying urban foxes.

So I thought you might need some last minute inspiration of things to cook with turkey leftovers, meals after christmas and before new year and canapés etc. So first up is turkey, ham and leek pie. Very straightforward and a great way to use up the turkey and ham.

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On boxing day or 27th I will be cooking my crispy skin cod with white beans, padron peppers, spinach, dill and aioli. You can use monkfish or hake instead, whichever you decide it’s a lovely dish to serve after the filling fare of Christmas day.

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This wintery warm lentil and goats cheese salad with a fresh basil dressing will also be making an appearance. Slow cooked tomatoes are a favourite in my household and we are all rather fond of goats cheese. I also like the fact that is vegetarian, filling and incredibly tasty.

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Perhaps you have friends or family coming over for a glass of bubbles or mulled wine. Both these canapés are very straightforward and don’t take too much time to prepare. The pastry for the parmesan caraway biscuits can be made in advance and kept in the fridge. When you are ready to cook them you simply slice them thinly, lay them out on a tray and place them in the oven for around 10 minutes, or until they are lightly bronzed. Let them cool slightly and then they are ready to be devoured.

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The rosemary spiced walnuts are wonderful to snack on and are not too filling before the main event. We love them and I am sure you will too.

Whilst we are all very fortunate to have the love of family and friends around us at Christmas a great way to give a little back is reserving a place for a homeless person at one of the crisis shelters. £22.32 reserves a place for one person but also allows them to have:

 – a health check with a doctor, dentist and optician

 – shower, freshen up and clean clothes

– three nutritious meals including christmas dinner

-an introduction to Crisis’ year-round services for training and support for the future.

You can find out more and how to donate here. I think it is a wonderful charity and one that I support each year.

So that’s it from me for 2016. I wish you all a very merry christmas and a happy new year and I hope to be able to inspire you with some exciting recipes in 2017. Thank you for your continued support and readership, it means a lot to me.

Torie xx

 

 


The Art of Parsi Cooking and Chicken Badami

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Earlier this year I was lucky enough to be invited to the book launch of Niloufer Mavalvala’s new cookbook ‘The Art of Parsi Cooking’. To be honest, whilst I had clearly heard of parsi cooking, I was not very familiar with the minutiae of the cuisine. Her book focuses on ‘reviving an ancient cuisine’ which she has done by compiling a range of family loved recipes.

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Born and raised in Karachi, Pakistan, Niloufer now resides in Canada and has done so for the past 15 years.  Her book gives a wonderful overview on the history of the Parsi people and their cuisine that they adapted to their local environs. Originally from Persia, Parsis were followers of the Prophet Zarathushtra. Between the 8th and 10th centuries, many fled Persia and headed for India, landing on the shores of Gujarat, where many of them settled. Interestingly the ‘Pars’ from Parsis means Iran. In many respects the cuisine is an amalgamation of Persian and Indian and does have a very distinct flavours. Niloufer talks about ingredients such as ‘saffron, jaggery, cider vinegar, ginger, cinnamon and turmeric’ are all key ingredients in Parsi cooking along side the trinity of garlic, ginger and chillies.

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I love to read cookery books were the recipes have been passed down generations, it’s as if we privy to the inner circles culinary magic. For years I have been after a good korma recipe that holds it’s weight amount curries. I have found them too creamy and often too bland. Niloufer has a wonderful recipe called ‘ Chicken Badami – Almond and Yoghurt Curry’ which will knock your socks off. If you want it less chilli hot then I recommend reducing or taking out the fresh chillies, but for me I like to have a bit of bite within the curry. The Parsi version of this recipe omits excess oil and instead uses ground almonds and yoghurt. It’s very straightforward and whilst mine is not as red in colour as Niloufer’s in the book, it tastes truly wonderful.

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Over the christmas period, many of us are with friends and family over the christmas week. Whilst I love all the traditional food, after about day 3 I crave spice and I think this might be a great one to feed your loved ones. I’ve adapted the recipe slightly as Niloufer uses cups for measurements and most recipes in the UK are in grams and I have added a few more tomatoes, despite mine still not being as red in colour as hers. Otherwise I have remained close to her recipe.

Her book is original, refreshing and lovingly compiled and would make a great gift for those seeking out Parsi recipes. It is fairly compact in size with no more than 40 recipes, but that is more than enough to provide interest and intrigue in the cuisine.  You can order it online here. It is published by Austin Macauley Publishers . Next up for me is masala na khekra – pan fried crabs with spices.

Chicken Badami

adapted from The Art of Parsi Cooking by Niloufer Mavalvala

Serves 6

2 tbsp oil

1 dried bay leaf

1 tsp of freshly grated garlic (paste)

1 tsp of freshly ground ginger (paste)

1 tsp salt

1 tsp Kashmiri chilli powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp turmeric powder

10-12 chicken pieces, on the bone and skinned (I find thighs and legs work well)

3 medium sized tomates

4 green chillies

230 ml water

245g natural yoghurt with a pinch of salt and sugar

60g ground almonds

1/2 tsp garam masala

  1. Remove the skin from the chicken pieces and place to one side.
  2. In a large deep pan add the oil, on a low heat,  and when it is hot add the bay leaf, ginger, garlic, salt, red chilli, cumin, coriander and turmeric powders and move around the pan and then add the chicken pieces. Continue to move around the pan at intervals so that the spices do not burn.
  3. In a blender add the tomatoes, green chillies and blend to form a smooth paste before adding a little water.
  4. Once the chicken has changed colour add the tomato, chilli paste along with the water and bring to the boil. Cover and cook on a medium heat for 30 minutes.
  5. After 30 minutes, remove the lid and continue to cook for a further 20 minutes, by which time the chicken will have cooked through and the gravy will have thickened up and reduced. Niloufer recommends cooking until there is about 1 cup of gravy remaining or thereabouts.
  6. Let it cool completely.
  7. In a bowl mix the natural yoghurt with a pinch of salt and sugar as well as the ground almonds.
  8. Once the chicken has cooled add the natural yoghurt mixture.
  9. Gently reheat, sprinkle with garam masala powder and then serve. Serve naan alongside.

Book Review: Cleanse, Nurture, Restore with Herbal Tea by Sebastian Pole

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Cleanse, Nurture, Restore with Herbal Tea by Sebastian Pole, photography by Kim Lightbody. Published by Frances Lincoln (£20)

For those who are interested in wellbeing and the power of herbs (which I most certainly am) then the recently launched ‘Cleanse Nurture Restore with Herbal Tea’ by Sebastian Pole – founder of Pukka tea – will be a book that you will most definitely want to get your hands on. It’s also the prefect gift for those who have everything and you are at a complete loss on what to give them.

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Cleanse, Nurture, Restore with Herbal Tea by Sebastian Pole, photography by Kim Lightbody. Published by Frances Lincoln (£20)

There is so much interesting information within its pages that you need to take time to drink it all in. In fact drinking one of their elixir might just be the perfect accompaniment. Pole talks about how in the past we would “live at the mercy of nature, the care and protection of our loved ones would be high up our to-do list. We would be dependent on the shamans, healers and wise women for talismans and incantations as well as herbal brews and poultices to help heal all manner of ills. And we would have to understand the natural world around us so that we could stay healthy”.

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Cleanse, Nurture, Restore with Herbal Tea by Sebastian Pole, photography by Kim Lightbody. Published by Frances Lincoln (£20)

I think in the Western world today many of us have lost the interest and inclination to discover  the magical qualities of herbs and spices.  We are beginning to hear more and more about the health benefits of turmeric for example, but turmeric is one of thousands of herbs and spices that can help relieve pain and ailments.

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Cleanse, Nurture, Restore with Herbal Tea by Sebastian Pole, photography by Kim Lightbody. Published by Frances Lincoln (£20)

I am always interested in reading about tribes in the Amazon rainforest staying fit and healthy by utilising the numerous herbs around them in the forest. We are definitely missing a trick not listening more closely to these so call ‘primitive’ tribes. In many respects they are far far more knowledgable about medicines – well herbal medicine at least – and staying well, than many of us who rely purely on antibiotics so sort us out. One wonders perhaps who is in fact the primitive ones!

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Cleanse, Nurture, Restore with Herbal Tea by Sebastian Pole, photography by Kim Lightbody. Published by Frances Lincoln (£20)

Pole’s book is split into many chapters to help guide us through the world of herbs and their individual qualities. There are chapters titled: The language of herbs, The doctrine of signatures, The perfect blend, The art of making herbal tea, Helpful herbal terms. Later on in the book the chapters focus more on mood and wellbeing hence: Ailments & Elixirs, Cleanse & Detox (great one to focus on in January folks!!), Nourish & Digest, Energise & Rejuvenate, Peace & Harmony, Joy & Happiness, Defend & Protect and so forth. A further chapter talks about ‘ayurveda’ and ‘where do herbs come from’, as well as a useful chapter on ‘suppliers & practitioners’. All in all a thoroughly enjoyable read, which will motivate even the most reluctant herbal tea drinker. Some drinks are hot whilst other ‘teas’ are cold. I opted for a cold one in fact to have at the beginning of my day.

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Cleanse, Nurture, Restore with Herbal Tea by Sebastian Pole, photography by Kim Lightbody. Published by Frances Lincoln (£20)

I decided to try out the ‘Nourishing almond saffron elixir’ – it is described as ‘Heaven in a glass. Golden, silken and sweet, it builds your brain and brawn’. Other than the soaking of the almonds overnight it takes minutes to prepare. I think ‘heaven in a glass’ might be pushing it just a touch, but it did taste rather good indeed and I will be making it again for sure. In fact I am keen to try ‘Elderberry & Echinacea winter warmer’ next as I can feel a chill in the air.

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Nourshing Almond Saffron Elixir

serves 1

10 almonds, soaked overnight

5 saffron strands

2 cardamom pods, seeds only

150ml water

honey to taste

  1. Soak the almonds overnight and in the morning remove the skins – back of teaspoon works well doing this (similar to how you would remove skin from fresh ginger).
  2. Put all the ingredients, aside from the honey into your blender and blend until smooth.
  3. Add honey to taste.

In the book, Pole goes into detail about the qualities of each of the ingredients listed so you will know what wonderful benefits it is giving your body.

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You can order your order our own copy here

Disclaimer: From time to time chilliandmint.com receives new cookbooks that are about to/have just launch. It is only those that she would actually recommend that make it onto the blog itself.  All opinions are her own. 


Tuscan White Bean Soup

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Many years ago we arrived in Tuscany at the dead of night to our rented farmhouse, which was nestled on its own down a very long track. We were tired and hungry and when we stumbled in we found a note scribbled on a piece of paper alluding to some supper on the stove. Wandering over to the hob we found a white bean soup waiting for us. It was hearty and warming with garlic and tomato undertones. I suppose it wasn’t dissimilar to a grown-ups version of baked beans.

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It was exactly the kind of comfort food we craved after a day of travelling. I never managed to get the exact recipe but have tried to replicate it as best I could ever since. I think this version works pretty well. I tend to always opt for white beans in a glass jar – this variety works for me and I pick it up at a local middle eastern grocers near me. Sometimes I add rosemary and other times not.

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Bay leaves though are essential and add a lovely flavour to the soup. I also prefer to use fresh tomatoes, but if you are out, tinned will suffice. The trick is to put it on a low heat for 30-40 minutes if you can. You want the garlic to be completely soft and the liquid to have reduced a fair amount.

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With all the excess that December will bring I thought this soup was a good one to throw into the mix.

Tuscan White Bean Soup 

serves 4-6

2 tbsp olive oil

9 whole garlic cloves, peeled

2 bay leaves

650g fresh tomatoes, diced

2x400g jar of white beans

1 tsp tomato puree (optional)

300ml vegetable stock

salt and pepper to taste

  1. Heat the olive oil in a pan and add the garlic cloves. Move around the pan for 30 seconds before adding the bay leaves and then add the fresh tomatoes.
  2. Allow the tomatoes to soften for a few minutes before adding the white beans.
  3. Add the vegetable stock, salt and pepper and leave on a low flame with the lid on, stirring from time to time.
  4. Remove the lid half way through cooking to allow the liquid to thicken. You can add more liquid if you prefer it more soupy. I tend to like mine thickish but still of soup consistency.
  5. When the garlic’s are soft and the liquid has been absorbed a little, turn off the heat and allow to rest.

This is great eaten the following day as well when the flavours have relaxed into one another.


Double Ginger Cake

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I am not a big baker. I leave that to the precision experts like my father. My kind of cooking tends to gravitate to more savoury, spiced and packed with flavour. That said I do like an uncomplicated sweet recipe or in this case a double ginger cake. I don’t have a kitchen aid or anything fancy, instead when I bake a cake I like to do everything in a bowl, ideally by hand or a hand whisk if necessary. I was browsing through Nigel Slater’s ‘The Kitchen Diaries’ the other day – great book if you haven’t got a copy, otherwise one for the christmas list – and his double ginger cake stood out for three reasons. One it was ginger – I love ginger, two – it looked quick and easy to make and three – it did not require any specialist equipment.

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My father’s belated birthday family lunch was the ideal excuse to try out Nigel’s recipe. After a long lingering lunch, cooked by my mother – parsnip soup for starters (above), followed by roast pork with fennel, finished off with blackberry and apple crumble, we donned winter coats and wellies and headed for the woods for a walk at dusk.

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Upon returning the feasting continued with my ginger cake (and a coffee cake that the birthday boy had made himself – just in case no one else had made him a cake) and tea. It got the thumbs up all round. The sponge was moist and deliciously gingery and as there was no sight of icing, it was not too saccharine sweet.

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Double Ginger Cake

Adapted from Nigel Slater’s Double Ginger Cake from ‘The Kitchen Diaries’ 

Serves 10+

250g self-raising flour

1 level tsp bicarbonate of soda

2 tsp ground ginger powder

halt a tsp cinnamon powder

pinch of salt

200g golden syrup

2 tbsp syrup from the stem ginger jar

125g unsalted butter

3 lumps (about 53g) stem ginger in syrup, finely diced

2 tbsp sultanas (optional)

125g dark muscovado sugar

2 eggs

240ml milk

I used a 25cmx25cm tin (Nigel used one slightly smaller). I also think it would work well in a loaf tin.

  1. Line the tin with baking parchment and place to one side.
  2. Preheat the oven to 180 degrees.
  3. Sift the flour, ginger powder, cinnamon, bicarbonate of soda and salt into a large bowl and place to one side.
  4. In a pan heat the golden and ginger syrup along with the butter, keeping it on a low heat.
  5. Add the finely diced ginger, sultanas (if using) and sugar to the pan. Stir allowing the sugar to dissolve completely for a couple of minutes before gently pouring it into the bowl with the flour and stirring all together so that the flour has been absorbed into the hot syrupy butter.
  6. In a small bowl break the eggs and using a fork gently beat them. Add to the milk before adding that into the bowl with the mixture.
  7. Pour into the lined baking tin and place in the oven for 35 minutes. You want to be able to able to insert a skewer and for it to come out clean.

Leave in the tin to cool completely, unless you are wanting to eat immediately that is. You can wrap it in foil and eat over the next few days – Nigel mentions allowing it to mature for a day or two will enhance the flavour further. Thankfully there are leftovers so I will be having a square every day for the next few days.

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Baked Spiced Squash and Potato Samosa, Curry For Change Campaign and Wandsworth Radio

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I love it when friends bring edible gifts, especially ones they have been handmade or grown. The other day I was given this gorgeous blue looking squash that my pal had grown in her vegetable patch in the Cotswolds. We are not too sure what it is exactly but our guess is pointing us towards pumpkin invincible (we liked the name anyway). It looked beautiful, so I let it sit around in the kitchen for over a week for us all to admire. Part of me wanted to spray it silver or gold and have it sitting by the fireplace over the christmas season, but then again I knew it would be delicious as a lot of care and love had gone into growing it, it would be a shame not to eat it such a gorgeous gift.

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I broke into it yesterday – it definitely won top prize on ‘hardest squash to break into’. It’s flesh was bright orange with seeds slightly puffier than your regular pumpkins. I removed the skin from a quarter of it and then diced it up small. The rest I covered and placed in the fridge to use on another occasion.

A lovely idea would be to incorporate the squash into some gnocchi itself – you could use my recipe for gnocchi here or incorporate it with some store bought gnocchi here.

My plan was to use the filling for some spiced baked squash and potato samosas. I was going on to Wandsworth radio later in the day to talk to presenter, Emma Gordon aka Mrs Stylist, about the charity ‘Find Your Feet’ and their ‘Curry For Change’ campaign and hosting your own supper parties to help the charity. In addition the plan was to talk about alternative christmas snacks, so thought the samosas and my Indian tomato chutney were perfect for the occasion. You can hear the interview here if you fancy hearing me on the airwaves.

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For those keen to get involved in the campaign they are really having a push next week (21st November). The charity is all about helping those who live in rural communities in northern India, Nepal, Malawi and Zimbabwe to help them ‘find their feet’ – rather than simply giving handouts, through acquiring training and skills that can break the cycle of poverty by setting up their own business to allow them to feed themselves and their families. The idea is that we host supper parties. Natco and Kingfisher beer sponsor the whole campaign and will send those who sign up here a spice pack, which invariable includes lentils and other exciting goodies. Kingfisher will also send a crate of beer to  drink at the event. You ask diners to pay what they would ordinarily spend on a curry take out and the money then goes to ‘Find Your Feet’. Natco then double the amount you raise.  It’s a simple idea that is a win win for all involved. You don’t need to be a food blogger to take part. Everyone young and old can give it a whirl – even my mother has expressed an interest to take part. The curry for change website also has lots of inspiring recipes to help you plan your curry evening. You may even see one of two of mine listed on their site.

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Back to the spiced squash samosas.

The good thing about these snacks is that they can be prepared and then frozen, pre cooking, and then when you are ready to bake them you simply place them in the oven for 20 minutes from frozen. So simple. I often like to prepare a chutney to go along with a street food snacks, such as samosas. You can see my recipe for Indian spiced tomato chutney here. It is very quick to prepare and stores in the fridge for a couple of days.

Folding the samosas is easier than you think. Place the filling in the bottom right hand corner and then fold the pastry over so that a triangle forms. Then you fold the pastry up along the line before folding over to the left hand side, continuing with the triangle theme. Just keep in mind that you need to keep folding in alternative triangles and using water or ghee to stick the sides together. There are more photos showing how it is done on my post about ‘beetroot, feta and cumin samosas’ – see here. I like to sprinkle the samosas with nigella seeds, also known as black onion seeds, equally you could sprinkle sesame seeds or even chilli flakes.

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 Baked Spiced Squash and Potato 

Makes 20

700g squash/pumpkin of your choice, cut into small cubes

1 large potato (250g), cut into small cubes

2 tbsp sunflower oil

1 tsp cumin seeds

1 tsp black mustard seeds

1 tsp nigella seeds

pinch of asafoetida/hing

1 onion, finely chopped

1 birds eye green chilli, finely sliced

1 tsp ginger paste

1/2 tsp turmeric powder

1 tsp cumin powder

100g frozen peas

2 packets of Jus Filo Sheets 270g each

2 tbsp melted ghee

  1. First place the cubed squash and potatoes in a pan with boiling water and let them soften, which will take around 10 minutes. If they are still a little hard, allow them to cook for a little longer. Strain and place to one side.
  2. In a separate wide pan add the oil and then add the mustard, cumin and nigella seeds followed by the asafoetida. Allow them to move around the pan for around 20 seconds before adding the onion.
  3. Allow the onion to soften for around 8 minutes, before adding the ginger paste and fresh chilli.
  4. Add the squash and potato and cover with the spices along with the cumin and turmeric powder.
  5. Using a fork or potato masher, gently squash the squash and potatoes. You don’t necessarily want it as smooth as mash, but certainly soften from it’s cubed form.
  6. Add the frozen peas and place a lid on the pan for a few minutes, adding a little water if it is becoming too dry. Take off the heat and leave to one side.
  7. Take the filo pastry out of its packet and using one sheet cut into in two horizontally. With the remaining filo pastry cover with a damp cloth.
  8. Working quickly you want to place a spoonful of the filling in the bottom right hand corner of the pastry (see photos). Place a little the melted ghee along the left hand edge of the pastry. Bring the bottom right hand corner of the pastry up to the right hand side at a diagonal to form a triangle (see photos above). Fold over from side to side until you reach the top. Stick the ends with melted ghee and either place on a plate to go into the freezer or one some greaseproof paper on a baking tray. Sprinkle with nigella or sesame seeds.
  9. Work your way through all the filling until it has all been used up. Freeze any left over filo pastry.
  10. If you are cooking immediately heat the oven to 180 degrees. Once the oven is hot place the samosas into the oven for 20 minutes – or until they are nicely bronzed.
  11. Eat when they are nice and hot with either a spiced tomato chutney or perhaps some tamarind and date chutney

If you host a curry for change dinner I would LOVE to hear about it. Take a photo and tag #chilliandmint and #curryforchange on twitter/instagram.

 


Hearty Venison Casserole with Star Anise, Nutmeg and Pink Peppercorns

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Our desire for comfort food begins to kick in around Autumn. For me this is a time to start cooking stews and casseroles – meals that are warming after a long walk in the fresh air. The game season is upon us so it is easy to pick up grouse, partridge, pheasant, snipe, rabbit and also venison. Game is extremely lean and surprising good value, so there tends not to be a week that goes by when my family do not eat some form of game over the Autumn/Winter months.  I’ll be putting up some more game recipes with a spiced twist over the coming weeks to give you some ideas on how to cook it.

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Unlike other game, venison doesn’t actually taste particularly ‘gamey’ and approximates beef. It is however far leaner and has more protein than any other red meat and is packed full of vitamin B’s.  So…

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