Chiang Mai Noodle Broth – An alternative Boxing Day recipe

Before we know it Christmas is upon us, so I thought I would get this recipe out early for you so that you can menu plan in advance. Whilst it is a Thai dish, it’s origin is actually from Burma and is very similar to the Malaysian laksa. I have cooked it for many years and whilst I tend to use boneless chicken thighs, I was thinking it would also work equally well with leftover turkey too. So if you are feeling the urge for some zing and heat on Boxing Day this recipe may just tick many boxes. You can make your own red curry paste (see at the bottom of this post for the recipe), should you want to make it completely from scratch or you can use a bought paste, which will speed up the process and make it pretty hassle free. I find this brand works well. The garnishes are important as they add texture, colour, flavour and taste so don’t hold back when plating up.

 

Chiang Mai Noodle Broth

serves 4

500ml coconut milk

2 tbsp red curry paste *

500g boneless chicken thighs cut into bite sized pieces OR turkey leftovers

1/2 tsp turmeric powder

1 tbsp dark soy sauce

3 tbsp fish sauce

1 tsp sugar

salt to taste

1 lime, juice only

600ml chicken stock

250g egg noodles (dry or fresh)

 

Garnish

1 shallot, finely sliced

2 spring onions, finely sliced on the diagonal

fresh red chilli, optional

fresh mint, 1 handful

fresh coriander 1 handful

crispy fried onions – I buy these from this website

 

  1. In an non-stick pan add one third of the coconut milk and bring to the boil. Move it around the pan, with a wooden spoon, for 5 minutes by which time the milk will separate and little bubbles will form on the surface.
  2. Now you add the red curry paste and mix together until smooth with the coconut milk.
  3. Add the chicken and coat completely in the sauce. Move around the pan for a  few minutes, before adding the rest of the coconut milk, soy sauce, fish sauce, chicken stock. Simmer gently for 12 minutes. Taste test and add a little salt and/or sugar as necessary. Remove from the heat and add the lime juice.
  4. Meanwhile boil water in another pan and add the egg noodles, and cook according to the pack. Normally only takes a few minutes.
  5. Strain the noodles and then plate up in the following order. Make sure you have deep bowls – or pasta bowls will work well.
  6. Place the noodles in the bottom of the bowl. Next add some chicken/turkey. Next carefully ladle the liquid into the bowl and then scatter the garnishes on top – or place on the table for people to serve themselves.

 

 

To make your own red curry paste

You will need:

3 red bird’s eye chillies

2 shallots, peeled

4 garlic cloves, peeled

1 tbsp galangal or ginger, peeled and chopped

1 tbsp coriander stems, chopped

1 tbsp kaffir lime zest or 2 lime leaves, finely chopped

1 tbsp shrimp paste

1 tbsp lemongrass, chopped

  1. Blend all the ingredients together in a mini blender or pestle and mortar to form a paste. You won’t need to add any water as the juice from the galangal/ginger should provide this.

 


Toasted sourdough with goats cheese, broad beans, watercress and radish and a simple leek and potato soup

Here in the UK we’ve been enjoying blissfully balmy weather this October. To date, I have yet to don my winter coat, which would have been unheard of in past years. As such we’ve not been craving heavier stews and curries, but instead continuing to enjoy lighter food that we would eat in the summer months. So when my friend Vritti, the founder of Binge Magazine (have you bought your copy yet? I took a couple of the photos, including the front cover and one of the articles – you can buy your copy here), made a whirlwind visit to London from Dublin, I wanted to cook something fuss free, light and delicious for lunch.

I adore sourdough bread, so opted to make toasted sour dough with goats cheese, radish, watercress, lemon zest and pink peppercorns with a honey, lemon dressing. Lots of colours, textures and flavours each complementing one another.

On the side I cooked a simple leek and potato soup that was both light and flavoursome.  I garnished with a dollop of creme fraiche and fresh chives adding another layer of flavours. Both dish are relatively quick to rustle up and can be made a little in advance as the toasted sourdough is best eaten at room temperature and the soup can be heated upon the arrival of your guests.

 

Toasted sourdough with goats cheese, broad beans, watercress and radish

serves 4

150g broad beans (frozen or fresh), boiled and skins removed

6 large pieces of fresh sour dough

2 cloves of garlic

150g smooth goats cheese

3 handfuls of fresh watercress (you could also use rocket)

4 pink radishes, finely sliced (I find a mandolin great for doing this, but be careful about your fingers!)

1 tsp pink peppercorns, roughly ground

1 lemon, zest only

salt (optional – I find you don’t need any due to the goats cheese)

 

dressing

3 tbsp extra virgin olive oil

1 tsp running honey or agave

juice from 1 small lemon

  1. First boil the broad beans for 4 minutes and when cool de-pod them and place to one side.
  2. Next make the dressing, taste to test the balance is right for you. If it is too acidic then add a little more honey.
  3. Place the sour dough under a grill and when it is delicately bronzed turn over and repeat. Be warned it burns easily so really monitor this process.
  4. Remove the toasted sour dough from the oven and rub the garlic cloves over each piece so that a hint of garlic lingers on each piece.
  5. Spread a generous amount of goats cheese on each piece of toasted sourdough. Layer up all the other ingredients: broad beans, watercress, radishes. Sprinkle with lemon zest, pink peppercorns and salt if using.
  6. Finally sprinkle, using a teaspoon, the dressing over all the pieces. Cut each piece of sour dough in half and plate up.

 


Leek and Potato Soup

50g butter

3 leeks, sliced

1 onion, finely chopped

2 bay leaves

2 large potatoes, diced

1 vegetable stock cube

water to cover the vegetables

100ml milk

pepper and salt to taste

to serve

creme fraiche and finely chopped fresh chives to serve

 

  1. In a large deep pan heat the butter and once melted add the leeks, onion, potato and bay leaves.
  2. Move around the pan for 5 minutes before adding the stock cube, water and milk to cover the ingredients. I have purposely not given a precise amount of water to be added as I find some people prefer a thicker soup than others. I tend to opt more for the slightly thinner soup.
  3. Leave to simmer for 10-15 minutes, by which time the potato will be soft. Remove the bay leaves and then blend, using a hand blender, until smooth. Add more water if you want to thin out the soup.
  4. When ready to serve, ladle into bowls and add a dollop of creme fraiche and some finely chopped chives.

A great combination that looks colourful and healthy and is packed with lots of fresh flavours.

 

 

 


Roasted Sweet Potato, Garlic and Smoked Paprika Soup

So hands up if you are as addicted to soup as me? I could, and almost do, have a bowl most days. Indian dal is very like soup and I often make one up for lunch – my red split lentil dal is a fav – see here.

Today however I wanted to show you my roasted sweet potato, garlic and smoked paprika soup. Anything roasted has that wonderful smokey flavour that is so addictively satisfying. This soup will warm the belly and soul with one spoonful (or preferably a whole bowl). The snow provided such a good backdrop the other day that I ran outside to take this shot. When I came to eating the soup later in the day I realised it was far too thick so I added more liquid. How thick or soupy you like your soup is up to you but just add the stock a little at a time until you have reached your desired consistency.

The whole family will love it and it involves minimum fuss so win win.

 

 

Roasted Sweet Potato, Garlic and Smoked Paprika Soup

5 sweet potatoes, cleaned and chopped into cubes (skin on)

1 whole garlic bulb

1 heaped tsp smoked paprika

1 tbsp olive oil

1 red onion, roughly chopped

1 tbsp butter

2 stalks of rosemary, leaves only, stalk removed

1 tsp salt, to taste

pepper, to taste

1- 1.5 pint of vegetable stock, add more if you refer a less thick soup

  1. Preheat your oven to 180 degrees.
  2. On a baking tray place the cubed sweet potatoes and add the olive oil and smoked paprika and mix together so that the sweet potatoes are nicely covered. Add the whole garlic. Place in the oven for 40 minutes or until the sweet potato has softened.
  3. Meanwhile in a large casserole pan add the butter and a splash of olive oil and gently fry the red onion and rosemary for 7 minutes so that it has nicely softened.
  4. Remove the garlic cloves from the bulb, which will be all soft and gooey at this stage. Add them and the sweet potato to the main casserole pan and add seasoning and the vegetable stock.
  5. Using a hand whisk, blend until smooth. Add more boiling water/stock depending on how you like your soup consistency. I actually added a lot more water after this photo (above) was taken as it was too thick initially.
  6. Serve piping hot with some crunchy bread on the side. If you want to add a topping you could add a dollop of creme fraiche with a sprinkling of smoked paprika on top,  a little extra virgin olive oil or perhaps some roasted pine nuts.

If you try making this soup please post a photo on instagram and use the #soupmeuptoday so that I can see it.

 

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Cambodia, VB6 and a review of “My Vegan Travels” by Jackie Kearney

Sunset in Kep, Cambodia

Happy New Year everyone. As you’ve probably gathered from my lack of posts I have been off the grid for a few weeks, which has been bliss – although I was still posting on instagram so do check out my feed if you are interested. My family decided to cheat winter for a few weeks and headed off to Cambodia to see the ancient ruins, visit the capital and then head south to laidback Kep – which was once where the Cambodian royals and wealthy would head to relax and enjoy themselves; before the Khmer Rouge destroyed much of the town.

Angkor Wat Temple complex

Back in London and it has all been a bit of a shock with the cold, blistery weather and getting dark so early in the day. I reluctantly packed away my flip flops and got out my winter boots. January is a funny old month. We all start with such good intentions.

Most friends seem to be attempting a “dry January” and “veganuary” has now been thrown into the mix. Read more about it here if the term is new to you.

Sacred prays in Angkor Wat complex

I can get my head around being more vegetarian, or at least a diet which has a heavy vegetable focus, but vegan……now that involves a lot of thought and planning. Whilst I was pondering veganuary, I read about a rather interesting “diet” or let’s just say “way of life” which, in my view, seemed more attainable and realistic. There is a lot of chat about it in the media at the moment. It is called the VB6 diet. Now don’t get me wrong I do not follow diets and have never been on one, but this VB6 caught my attention.

Lotus flower arrangement in Siem Reap

The diet was given life by New York Times’ lead food writer Mark Bittman and literally means “Vegan Before 6pm”. I am increasingly convinced we all need to eat more vegetables and fruit and less meat and fish. Like Mark however, I am not going to become vegan anytime soon, but a swing of the pendulum towards more of a plant based diet is definitely attractive on many levels. I would prefer to eat meat and fish less often but the quality of what I eat to be high and ultimately know exactly where the produce has come from. By eating it less frequently does allow us to buy better quality meat and fish when we do actually buy it.

Drying out fish on the shores of Tonle Sap – the 4th largest freshwater source of fish in the world

The VB6 diet came about when Mark was told by his doctor that he was overweight, his cholesterol and blood sugar were too high and that intervention by surgery was one possible option. He discussed these findings with another doctor who suggested that becoming vegan was another way that could help him. Knowing that becoming a true vegan was out of the question he decided to adapt and become vegan throughout the day but in the evening from 6pm he could eat what he wanted. It made a lot of sense as he could be sociable in the evening with friends and eat how he always has done. He is also really realistic that sometimes he may deviates from the plan and he readily admits he has milk in his coffee in the morning, but for the most part he continues to be vegan in the day time.

A shrine in Phnom Penh

So has it worked?

Absolutely. He has lost a good amount of weight – 36 pounds then gained a little to plateau to around losing 26 pounds. The diet seems sensible and also not really very restrictive in the grand scheme of things. He talks to the Huffington Post here about the diet. Have a read, it’s really interesting. I definitely plan to pick up a copy of his book and see what he has to say in more detail. You can order it here if you are interested.

Buddhist shrine in Angkor Wat

Which brings me to a rather lovely book that was recently sent to me, called “My Vegan Travels – Comfort Food Inspired by Adventure” by Jackie Kearney. I don’t own a vegan cookery book so was not too sure on what to expect. What I discovered is a hugely informative book with recipes that actually sound and look (if the five photos below are anything to go by) delicious.

Photography credit above: Clare Winfield, published by Ryland Peters & Small

At first glance there did seem to be quite a number of ingredients in each recipe but that has never phased me. If you are someone who likes 5 ingredients, then this book is probably not for you. For anyone who has a keen interest in cooking and a willingness to try something new then you will love it. The chapters are slit into “No Place Like Home”, “European Summers”, “Asian Comfort” and “Americana”. I obviously gravitated to the “Asian Comfort”.

I think that to become full-time vegan does involve a commitment to actually stock your pantry/cupboard/fridge very differently. Leafing though the pages I found a couple of Cambodian recipes. Again I never come across Cambodian recipes so both of them really appealed to me. I opted on one though which I think is a real January mood-pick-me-up. It’s called “Num Banh Chok” – a Cambodian yellow curry with rice noodles and I cannot tell you how AWESOME this recipe is. I gave it to my father-in-law who has been recovering from a bout of flue and he couldn’t stop saying how delicious it was. It is now firmly part of my culinary arsenal and I will be cooking it again and again hence forth. I LOVED it.

I thought that the recipe tied in so well with this post and me having just come back from beautiful Cambodia, as well as the VB6 article, which I had been mulling over.

Now a couple of things to note. I made one change –  I added fried tofu instead of banana flower. I do love banana flower but it is tricky to find, certainly if you live outside London or not near any Vietnamese grocers. I thought it wasn’t very realistic for others to find if I found it tricky. Secondly, the vegetable with holes in it is called “lotus root”. I admit lotus root is also not that easy to find. My usual Asian grocers did not have it so they sent me off to a Chinese grocers that did. So folks aim for Chinese/Thai/Vietnamese/Japanese grocers near you. It is not stocked in your local supermarket. You can buy it online at places like Amazon and Fresh Oriental – here. You can also buy it frozen, but fresh is best if you can locate it. Galangal is not as hard to find, but again you may need to head to your South East Asian grocer.

Once you have the ingredients the recipe is a piece of cake to make. Do try it and let me know. If this recipe is anything to go by I can’t wait to try making the other Cambodian recipe “Khmer croquettes” (photo below) very soon. Don’t they look temptingly moreish.

Photography credit above: Clare Winfield, published by Ryland Peters & Small

Cambodian Yellow Curry with Rice Noodles

adapted from “My Vegan Travels” by Jackie Kearney, published by Ryland, Peters & Small

Serves 4

(1/2= half)

To make the Spice Paste

2 6cm/2 inch thumbs of fresh turmeric (or 1 1/2 tsp powdered)

1/2 tsp paprika

4 garlic cloves

5cm/2 inch thumb of ginger

5cm/2 inch thumb of galangal

4-6 dried red chillies, soaked in boiling water for 10 minutes

1 small red onion

2 lemongrass stalks, ends trimmed and outer layer removed

10 kaffir lime leaves

 

To make the curry

2 tbs coconut/vegetable oil

900ml/4 cups vegetable stock or water, plus extra if needed

2-3 tbs vegan fish sauce or light soy sauce

1 tbs agave syrup or brown sugar

200g/7oz lotus root, peeled and cut into thick slices (or use cauliflower florets(

1/2 butternut squash, peeled and cubed

150g green or runner beans, trimmed

400ml/14 oz can of coconut milk

1-2 rock salt, to taste

100g/3 1/2oz Chinese leaf, roughly torn ( I used choi sum, but chard, beet leaves also works)

100g fried tofu cubes (I picked this up at Hoo Hing)

 

To serve

1 packet of thin rice thread noodles, soaked in hot water for 20 minutes

drizzle of chilli oil/chilli (optional)

50g/1/2 cup of roasted peanuts, roughly chopped (optional)

 

  1. First place your rice noodles in a bowl and cover with hot water and leave whilst you get on with making the dish.
  2. New place all the spice paste ingredients in a blender/food processor and blitz until smooth. Easy hey.
  3. In a large non stick pan/wok, heat the oil and fry the curry paste.
  4. Add the stock/water, vegan fish sauce/light soy sauce and agave nectar/brown sugar and bring to the boil then add the lotus root and squash and simmer for around 8 minutes.
  5. Then add the green/runner beans and simmer for another couple of minutes before adding the coconut milk and more stock if needed; it should be a soupy consistency.
  6. Salt to taste and bring back to the boil. Make sure the butternut squash is soft. The lotus root will not be as soft!
  7. Stir in the choi sum and then remove from the heat, allowing it to wilt completely.
  8. Drain the rice noodles from the water. They should be soft and ready to eat.
  9. Place in a bowl and ladle the curry broth on top. Sprinkle with peanuts and chilli oil if necessary.

More instalments from Cambodia next week.

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Spinach Soup with Lemon and Garlic Crumbs – Book Review of ‘The Flexible Vegetarian’ by Jo Pratt

A really lovely looking cookbook landed on my door step recently. The Flexible Vegetarian by Jo Pratt is a beautiful compilation of recipes to inspire us all along vegetarian lines whether you want a purely vegetarian meal or perhaps you want to adapt it to be more meat/fish friendly.

The cover is simple and effective with a handprinted aubergine on the front. Pretty adorable don’t you agree? ‘Flexible’, because it will appeal to everyone whether you eat meat and fish or not.  Whilst all the recipes are vegetarian there is a section at the bottom of the recipe giving you an alternative to include meat/fish.  For example, one recipe that jumped out of the page at me was the ‘fennel, pumpkin and green olive tagine’ – I mean how delicious does that sound? If you follow the ‘flexible’ option then she tells you what to do to make it a chicken tagine. So simple and yet rather effective. There are some really lovely sounding recipes ‘aromatic tea-smoked mushroom ramen’, ‘courgette fritti with goat’s cheese and truffle honey’, ‘aubergine and green been laksa’, ‘Turkish pie with spinach and aubergine’ to name a few. The recipes all look very easy to follow and are perfect for lunches or dinners.

Photography by Susan Bell from The Flexible Vegetarian by Jo Pratt, published by Frances Lincoln
Photography by Susan Bell from The Flexible Vegetarian by Jo Pratt, published by Frances Lincoln

I was craving greens so was drawn to the spinach soup. I am big fan of all green vegetables and when I initially saw it it reminded me of my Forentine Lemongrass  Soup that I put up on my blog when I started it over 6 year ago (excuse the dodgy photos back then) and my wild garlic, courgette and lemon soup with poached egg and crispy panko breadcrumbs I think the similarities probably start and end with the same colour. Anyway Jo’s spinach soup looked a perfect way to give my body a good dose of healthiness in one sitting. I like the fact that the crumb combined parmesan, crispy breadcrumbs, garlic and lemon zest – a bit of zing, salt and crunch rolled into one. YUM.

It took minutes to whizz together and provided a most satisfying lunch, but would  work equally well as a starter. Her ‘flexible’ option was to combine anchovy fillets to the crumb, giving the soup a more salty depth.

 

Spinach Soup with Lemon and Garlic Crumbs (By Jo Pratt from ‘The Flexible Vegetarian’

Serves 6-8

40g butter

1 leek sliced

1 bunch of spring onions (scallions), chopped

1 stick celery, finely sliced

1 medium potato, peeled and sliced

1 bay leaf

1 litre vegetable stock

500g fresh spinach leaves

flaked sea salt and freshly group black pepper

to serve

1 tsp of  creme fraiche per serving, optional

 

For the crumbs

2 dry/stale piece white bread, whizzed in a food processor to create crumbs

2 cloves garlic, peeled and finely chopped

finely grated zest of 1 lemon

olive oil

25g finely grated parmesan cheese

 

  1. Heat the butter in a pan and gently sauté the leek, spring onion, celery, potato and bay leaf for a few minutes and then place a lid on the pan to allow to sweat and soften  for 10 minutes, stirring a couple of times to prevent sticking at the bottom of the pan.
  2. Pour in the stock and continue to simmer for a further 5 minutes so that the potato has softened.
  3. Remove the bay leaf and then add the spinach and gently stir.
  4. Using a hand blender blitz until smooth and vivid green. Taste and add more seasoning if necessary.
  5. In a frying pan add a glug of oil and then fry the crumbs so that they crisp slightly. Remove from the pan and mix with the lemon zest, parmesan and a little salt and pepper if required.
  6. Serve the soup in bowls with a scattering of crispy crumb mix and a dollop of creme fraiche if using.

The Flexible Vegetarian by Jo Pratt you can order here. It is published by Frances Lincoln.

 

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How to Make Sri Lankan/ Southern Indian Sambar

So how have you been getting on with making ‘hoppers/appam’ at home? Has anyone been brave enough to give them a whirl? I would love to hear how you got on. You do need a special pan mind you, but they are easy to source on the web – I think this is the one that I bought. Perfect christmas gift for anyone with a keen interest in cooking? If you do give them a go PLEASE can you post it up on Instagram and tag me @chilliandmint and #chilliandminthoppers. Thank you.

As promised todays post is all about the sambar. Sambar is very similar to a dal, the main difference is that it is more of a lentil based vegetable stew, whereas dals tend to be more of a lentil soup with maybe one of two vegetables incorporated within it. Sambar often has a tamarind broth as its base note, which can also be found in dal – for example toor dal – but not exclusively. It is eaten in both Southern Indian and Sri Lanka and once you have made the spice blend you can keep making it in a relatively short space of time. I hosted a Sri Lankan lunch recently where I basically fed my pals a typical Sri Lankan breakfast…but I gave it to them for lunch (they weren’t to know). Egg hoppers, sambar, pol sambol (similar to a dry coconut chutney) and an onion relish. I think it was a hit.

When you make sambar you can use any vegetable that needs using up. Unless you live near an Asian grocers you are unlikely to come across ‘drumstick’ which is fairly typical to see in a sambar. Don’t worry, just pop in marrow, courgette, pumpkin, squash, green beans – anything that needs using up will work a treat.

Sambar Powder

50g chana dal (split husked Bengal gram)

50g urid dal (split husked black gram)

30g coriander seeds

2 tbsp cumin seeds

1 tsp fenugreek seeds

1 tsp black peppercorns

10 dry red chillies

12 fresh curry leaves

1/2 tsp turmeric powder

1/2 tsp asafoetida/hing powder

1 tbsp desiccated coconut (or fresh of course!)

  1. Heat a dry frying pan over a low heat and dry roast both dals until they turn bronze slightly – a couple of minutes max. Place in a bowl to one side.
  2. Using the same pan add the coriander, cumin, fenugreek, black peppercorns and dried chillies and move them around the pan for 30 seconds. A wonderful aroma will be released.
  3. Add the fresh curry leaves, asafoetida, turmeric and desiccated coconut and mix it all around the pan for another 20 seconds and then place in the bowl with the dals.
  4. Let it all cool and then whizz it up in a spice grinder. I have this one and it works a treat.
  5. Store in an airtight container and use as and when you need it.

 

Sambar

You can make it with a range of different lentils but I find that red lentils work really well as they take the least amount of time to cook.

200g red split lentils, washed under cold water for a couple of rinses

water to cover the lentils about an inch above (you can always add more if it dries out)

2 green chillies, sliced lengthways and seeds kept in

1/2 tsp turmeric powder

******

250ml tamarind water (use a walnut size piece of tamarind – see notes below)

2 tbsp oil (rapeseed/vegetable)

1 tsp mustard seeds

1 tsp cumin seeds

7 fresh curry leaves

2 dried chillies (split in two)

1 medium onion, finely chopped

4 garlic cloves, finely chopped

80g of pumpkin/squash, cut into 1 cm pieces

80g carrots, cut into 1 cm pieces

80g aubergine/green/runner beans, cut into 1 cm pieces

1 large drum stick, washed and part of the outer green skin removed, chopped into 1 inch pieces, optional

250ml tamarind water (use a walnut size piece of tamarind – see notes below)

1 tbsp sambar powder

salt to taste

  1. In a deep pan add the lentils, chillies and turmeric powder and cover with water. Simmer gently, removing any scum that may form, for 10-15 minutes, by which time the lentils will have completely softened. Do not drain, instead leave to one side whilst you work through the following steps.
  2. Take a generous walnut size piece of tamarind and place in a bowl and add boiling water to cover it. Leave to rest for 20-30 minutes then strain. Using the back of a spoon push through any of the tamarind pulp. Discard the stones. Place the liquid in a measuring jug and leave to one side.
  3. In a large frying pan/skillet heat the oil and then add the mustard seeds and allow them to gently pop before adding the cumin seeds, curry leaves and dried chillies. Move around the pan for 10 seconds and then add the onion and garlic. Leave to soften, stirring occasionally for around 7 minutes.
  4. Add all the vegetable pieces (they should all be around the same size, other than the drumstick) and mix in with the spices and onions.
  5. Add the sambar powder, salt and tamarind water and bring to the boil.
  6. Lower the heat and place a lid on the pan and allow the vegetables to soften completely – this will take  around 12 minutes. Check that they have softened completely before adding the lentils.
  7. Add the lentils and stir in well to the spices and vegetables. Add more salt if necessary and allow to simmer further for another 5 minutes.

It makes a wonderful ‘soup/stew’ as the days get shorter and the weather colder. If you are living in a warmer climate then sambar is equally good for you all year around.

Have a good week folks.

 

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Chilled Delicately Spiced Watermelon Soup

It’s a sweltering 31 degrees today here in London, hotter than LA, Dallas and Bahamas and New York. I’m not complaining, although if I’m honest I wish we had a sea breeze keeping us cool, wouldn’t that be just perfect.  Thankfully I picked up a giant watermelon over the weekend (my pal took half as it was SO gigantic) so have been eating it in all manner of guises ever since.

As well as being so visually stunning watermelon is perfect for hot weather, due to its largely watery, cooling consistency. I wanted to make a savoury chilled soup that was delicately spiced and balanced sweet and savoury, not just sweet. I think I have managed it so would love you to try my recipe. Eat it as you would a chilled gazpacho, although the flavour of this is very different from anything you have probably tried before. It has sweet tones of course but has savoury notes coming from the fresh curry leaves, tomatoes, cumin seeds and hing/asafoetida. I’d love to hear what you think so please leave a message below in the comments box.

 

Chilled Spiced Watermelon Soup 

Serves 4

2 tbsp rapeseed oil

1 tsp cumin seeds

pinch of hing/asafoetida

10 fresh curry leaves

1 small birds eye green chilli, roughly chopped and deseeded

3 garlic cloves, roughly chopped

1.4kg fresh watermelon, deseeded and chopped into small pieces

3 medium sized tomatoes

1 tsp fresh ginger, finely grated

2 tbsp rapeseed oil

1 tsp cumin seeds

pinch of hing/asafoetida

10 fresh curry leaves

salt to taste

 

  1. First prepare all your ingredients and make sure they are chopped and ready to use.
  2. Heat a pan with the oil and when it is hot add the cumin seeds, the hing/asafoetida and the fresh curry leaves and move around the pan for 20 seconds, allowing the flavours to be released.
  3. Now add the garlic and after a couple of minutes add the ginger and tomatoes.
  4. Finally add the watermelon and a little salt. Allow to simmer on a low heat for 10 minutes.
  5. Using a hand blender blend the ingredients of the pan so the liquid is smooth.
  6. Using a colander strain all the liquid so that a lighter consistency liquid is released and any tomato skins, seeds etc are caught in the colander. Taste and season further with salt as necessary.
  7. Allow to cool and place in the fridge for a couple of hours.
  8. It will last for a couple of days in the fridge no problem.

 

As an idea you could add a feta crumb of fresh mint flakes on the top of each serving, but I preferred to eat it as is this time.

 

 


Butternut Squash and Coconut Soup with Ginger and Chilli – The Brother Hubbard Cookbook

 

Last weekend I jetted over to Ireland to visit the Ballymaloe Food and Drink Literary Festival, which was a whirlwind of eating, talks, demonstrations, foraging forays (now just try to say that quickly!), and talking to A LOT of other kindred spirits who are all passionate about food in some capacity.

One talk I booked myself into was given by Garrett and James who set up ‘The Brother Hubbard’ cafe x2 in Dublin. I’ll be honest with you – I’d never heard of it or them, but I always like to hear how people start their journey into food, so thought it would be interesting to attend. I also rather liked the title of the book. It sounded intriguing.

Their one hour talk was utterly engaging and I loved the way that they embarked on some serious world travels – after the 3 month intensive course at Ballymaloe Cookery School –  in order to gain first hand food and cusine knowledge and experience, even spending time in Syria (prior to the troubles today). After a spell in Australia working in cafes to gain yet more experience they returned home to Dublin to open up their very own cafe, with a leaning on Levantine and Southern Mediterranean cuisine. It takes a brave person to give up their nice, ‘safe’ careers with pensions and all the perks to follow their passion.

It has clearly all paid off as 5 years later they have 2 cafes, one of which is about to expand threefold and 65 staff. I did not go into their talk thinking that I would necessarily buy their cookbook as I have so many, but after hearing their story and talking to them over the weekend, I thought I would be crazy not to purchase it as it is packed full of fabulous sounding recipes, using a myriad of herbs and spices. Clearly a no-brainer for me.

I also love the fact that the photos and pages are matt finish, that they have 4 yellow ribbon bookmarks – how cool is that. Publishers seriously think about doing this in other cookbooks as it is so handy to have more than one. It doesn’t have loads of photos, but the narrative is engaging that for once I don’t mind so much that there is not a photo with almost every recipe.

It’s been so hot this week – blissfully hot – that eating outside with a glass of rose has been a must. Before you ask why on earth am I showing you a soup recipe in the sweltering heat, let me just say that hot soup and drinks actually cools you down in the heat. In India I am always having a hot soup even in the heat. Give this recipe a whirl as it is a real keeper. You can also purchase the book online and at all good bookshops.

Butternut Squash and Coconut Soup with Ginger and Chilli

Recipe from ‘The Brother Hubbard Cookbook’

Serves 4 (as a substantial lunch)

1kg butternut squash, skin kept on, scoop out the seeds and dice

2 tbsp olive oil

1 tsp coriander powder

1 tsp cumin powder

2 tbsp olive oil

250g onions (2-3), diced

250g celery, diced

6 garlic cloves, roughly chopped

1 fresh red chilli, deseeded and roughly chopped

30g fresh ginger, peeled and grated

1 kg boiling water

1x400ml tin of coconut milk

salt and freshly ground pepper, to taste

1-2 limes, juice only

fresh coriander to serve

toasted coconut flakes to serve

  1. Preheat your oven to 180 degrees. Place the diced butternut squash in a large bowl. Add the oil and then sprinkle with cumin and coriander powder. Mix in well with your hands. Turn out onto a baking tray.
  2. Roast the butternut squash for 25 minutes. You want them to be soft but not very brown as it will discolour the soup.
  3. If serving with coconut flakes, use a frying pan to bronze them for a few minutes. You need to move them around constantly and do not add any oil. Place to one side.
  4. Meanwhile in a large pan add the olive oil and sweat the onions, celery and garlic. To do this simply cut a piece of baking paper and place directly over the vegetables. It does not need to be neat or perfect fitting. Place the lid on the pan. Every 5 minutes, stir the vegetables and then replace the baking paper. After 10 minutes, add the chilli and ginger and continue to sweat the vegetables for a further 5 minutes. Make sure that the ginger and chilli do not brown on the bottom.
  5. Now add the squash, which is now soft and add the boiling water, coconut milk, salt and pepper. Bring to a simmer and then reduce the heat for 10 minutes.
  6. Using a hand blender blend all the ingredients until super smooth. Adjust the seasoning and add the lime juice.
  7. Before serving add the fresh coriander and toasted coconut flakes. If you fancy you could also add a slice of red chilli.

 

 


Sri Lanka’s Cultural Triangle and Sri Lankan Dal

Sri Lanka’s temperature can change dramatically depending where you are in the country. The cultural triangle is in the interior dry lands, also known as the northern plains (and traditionally known as Rajarata, or “The King’s Land”). Earthy scrub mingles with dense jungle and this is in turn is punctuated by  small mountainous boulders – such as Sigiriya (below) and Pidurangala.

We climbed the less touristy Pidurangala, which is a few feet shorter than Sigiriya and far less crowded, we probably saw no more than 15 people there and back. It offered us the same views, at a fraction of the cost apparently, and a good view of Sigiriya itself. It does not have the same ruins that Sigiriya has at the top,  although it does have it’s own temple and buddha, but if it is the view you are after then you have the same experience on either rock.  I will say however that the final part of the climb is precarious – a case of heaving yourself up onto a giant boulder – so makes it tricky for children or those not sure on their feet!

For three days we did some serious cultural touring in the heat, travelling a good distance on some days. The main sites that draw locals and tourists alike are the ancient kingdoms of Anuradhapura, Polonnaruwa, Sigiriya and to a lesser extent on Pidurangala and Daumbulla cave temple (below).

However for those keen on wildlife, Minneriya National Park is also within the cultural triangle and an absolute must. The park forms part of the elephant corridor, allowing elephants to migrate between the protected areas of Kaudulla National Park in the north and Wasgomuwa National Park in the south. Hiring a jeep we spent a few hours in the park viewing all the wildlife (over 200 elephants) as well as wild buffaloes, land monitors, a vast array of birds and even a crocodile. There were a number of other jeeps with other tourists, so it did feel a little bit like feeding time at the zoo, but that said I would recommend a few hours scoping out the place.

The largest site to see is Anuradhapura, which was founded in the 4th century BC and was one of Sri Lanka’s greatest centres of religious and political power. The ancient city is sprawling with numerous temples, massive dagobas – which are the Sinhalese name for the Buddhist stupa, a mound-like structure with relics, used by Buddhist monks to meditate (see below).

You can also see remains of ancient palaces, pools and auspicious trees.

Local pilgrims far out numbered tourists and with the heat blazing down my one piece of advice is take a pair of socks to slip on when you visit the temples and dagobas. You have to remove your shoes and the stone is scorching hot. I learned the hard way on the first day.

Outside all the temples there are flower and incense sellers selling stunning purple lotus flowers to passing pilgrims, which in turn buy them in order to offer them to buddha within the temples.

Stone elephants stand proudly guarding the boundaries to the temple complexes.

Polonnaruwa is not as sprawling as Anuradhapura and less busy, but offers the traveller as rich an experience. During the 12th century the kingdom went through a golden age where monasteries and  temples where built on a massive scale. The prosperity was not to last and by 1293 the city was abandoned and the jungle quickly consumed it. It wasn’t until the 20th century that excavation and restoration began and in 1982 it was a declared a UNESCO World Heritage Site. Our driver kindly drove us from ruin to ruin, but if you are feeling up to it you can also hire bikes, which looked a fun, albeit hot, way to move around the city.

With all this touring we parked ourselves at the Water Gardens Sigiriya (a few hours away from these ancient kingdoms) which had a rather impressive view upon arrival.

It opened at the end of last year (2016) and offers incredibly spacious rooms (I think a villa would be more apt), with plunge pools in some. Although when you have the main pool like this –

then your plunge pool becomes pretty redundant. The hotel is beautiful and has been thoughtfully created in the natural habitat. Peacocks roam around the grounds – apparently eating up the snakes (Sri Lankan has more venomous snakes than any other country), although they have a cry similar to a young child, which is a little disarming to begin with but after a while you don’t even notice it. Golf buggies are on hand to  ferry guests from their rooms to the restaurant, bar or pool.

The restaurant had both Western and Sri Lankan fare, although I personally wish they had had more of the latter and less of the former. Eating Western lamb shanks in Sri Lanka just isn’t my thang! The Sri Lankan food was very good, but after three days I was craving more variety.   We were on half board and the menu for supper included starters, soups, then the main event – the Sri Lankan food, followed by dessert. The starters and soup were more Western in flavour and to be honest I would have preferred more continuity of Sri Lankan food throughout…….but maybe that’s just me.

This week I wanted to show you how to cook a delicious dal I was fed on numerous occasions in Sri Lanka. It is very different from my Bengali dal but equally as moreish.

Sri Lankan Dal

Serves 4-6 if served with other dishes

300g red split lentil dal

1 red onion, roughly chopped

3 garlic cloves, roughly chopped

2 pandan leaves *

10 fresh curry leaves **

1/2 large tomato, diced

1 tsp salt

1/2 tsp ground turmeric

1 heaped tsp Sri Lankan curry powder ***

1/2 tsp freshly ground black pepper

1/2 tsp chilli powder

1 fresh green chilli, sliced in two

400ml coconut milk

400ml water

1. Wash the red split lentils and then place all the ingredients on top along with the coconut milk and water.

2. Simmer gently for 15 -20 minutes. Check to taste the salt levels are correct and add a little more water as required.

In Sri Lanka two varieties of coconut milk were added and no water. First they added the less thick variety and then only at the end, on a low simmer, did they add the thicker coconut milk. 

*pandan leaves – you can pick these up from your local Asian or Sri Lankan grocers or equally you can order online here.

*** fresh curry leaves you can pick up easily at Asian grocers or online.

***There are two types of curry powder in Sri Lanka – roasted which is redder in colour and unroasted, which is browner in colour. You need to use the unroasted in this dal. I bought back both varieties from my trip but if you want to make your own simply unroasted then blend 2 tbsp coriander seeds with 1 tsp of cumin seeds and 1 tsp of fennel seeds. Very easy.

If you want to make the roasted curry powder: Warm a frying pan and then add 2 tbsp of coriander seeds, followed by 1/2 tsp black peppercorns, 5 cloves, 5 cardamom pods (seeds only), 6 dried chillies, 3 stalks of fresh curry leaves, 1 tbsp cumin seeds and 1/2 tbsp fennel seeds. Move around the pan continuously for 5 minutes so that they do not burn and then place in a spice grinder.

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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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