Moringa Leaf and Drumstick Soup

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I have just returned from the most relaxing trip to north Kerala, staying at Neeleshwar Hermitage, a stunning Ayurvedic 18 cottage hotel sitting on the shores of the Arabian sea. It was so peaceful, with huge pool overlooking a beach that stretches as far as the eye can see, with only the occasional local going for a stroll. It was without doubt the perfect place to unwind after the very busy months I have had since ‘Seven Kitchens: A Journey Through India’s Culinary Heritage’ came out in November.

We got to spent some time with the friendly locals, as well as joining in with the new year Malayalam ceremonies that happened to fall over our stay. Lighting 100,000 candles as part of the Lakshadeepam ceremony, was truly mesmerising and an experience we will never forget.

We spent an afternoon on the hotel’s stunning houseboat ‘The Lotus’ where were slowly cruised along the backwaters – slightly wider than the narrower backwaters in the south. We watched life play out in front of us as we sailed by and ate a delicious tea prepared by the onboard chef. You can stay on the boat for up to a couple of nights too, but this time we opted for an afternoon cruise instead.

One afternoon I spent some time with Head Chef Deepu going through recipes that I wanted to cook with him. One was a delicious, tasty and super healthy soup made with moringa leaves and drumstick pods, which are from the same tree. Back in the UK I already make dishes with both the leaves and the pods, but I had a soup one evening that was so tasty and light that I wanted to make it as part of my cooking afternoon with Chef Deepu.

Now for those who have either of my cookbooks ‘Chilli & Mint: Indian Home Cooking from a British Kitchen‘ or ‘Seven Kitchens: A Journey Through India’s Culinary Heritage‘ (thank you if you do ;o – Please leave a review on Amazon – it really helps others to hear about the books!) you will notice that I have purposely not used vegetables that are not easily found in the UK. So my recipes include vegetables with courgette, beetroot, white cabbage, potato, aubergine, for example, that are easy to find, instead of karela (bitter melon), turiya (ridge gourd), banana stem and flower, bottle gourd etc which need a little bit of time to seek out and are likely not available everywhere.

The moringa leaf and drumstick from the Moringa oleifera tree, most commonly called the Miracle Tree or Tree of Life, are not available in the supermarkets in the UK, BUT are available at many Indian/Asian grocers. If you live in South West London, both ‘Sharon Fruit and Veg’ on 311-313 Mitcham Rd and Bhavins 193-197 Upper Tooting Rd both sell them, as well as many of the Sri Lankan grocers opposite Sainsbury’s near Tooting Broadway. So this recipe is for those who want to try something new and delicious, which does require a bit of ingredient seeking out. You have probably all heard of moringa, as it is a superfood and can be found in tablet/capsule form at a number of the health food shops. It is immunity boosting and nutrient-dense and packed with iron, calcium, potassium, and essential amino acids.

The long slender pods, known as drumstick, are also a nutrient dense vegetable, rich in vitamins A and C, calcium, as well as fibre. Commonly used in South Indian sambar, avail, curries, and stir-fries, the pods have a fibrous exterior and soft interior similar to softened celery. If you have had drumstick in sambar, for example you chew the drumstick to extract the softened centre and then you are left with the fibrous part, which you leave to one side.

This soup is so light and refreshing. I personally love the taste of both the pulp of the drumstick and the moringa leaf. Next time you see them when you visit an Indian/Asian grocers do pick some up and give this a go.

Let me know if you would like me to show you a few more of the recipes I learnt whilst I was out there.

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Moringa Leaf and Drumstick Soup

Keralan moringa leaf and drumstick soup – light, refreshing and packed full of goodnesss
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Indian
Ingredients Method Video

Ingredients
  

  • 2-3 drumsticks, cut in half
  • 100 g butternut squash or pumpkin, peeled and cubed
  • 2 tbsp coconut oil
  • 1/2 tsp cumin seeds I did not add these in the video
  • 3 banana shallots, thinly sliced
  • 10 fresh curry leaves
  • 1-2 fresh green chillies, slit
  • 1 tsp ginger, grated or finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp freshly ground black pepper
  • 1/4 tsp ground turmeric
  • 900 ml water or vegetable stock use the water that you boiled the drumstick and squash
  • 3 tbsp coconut milk
  • 4 tbsp fresh moringa leaves, stems removed
  • 2 tbsp spinach, chopped
  • 1/2 lemon or lime, juice only
  • 1/2 tsp fine salt, to taste

Method
 

  1. Bring a pan of water to the boil and then add the drumstick, which you have broken into thirds and the peeled and cubed butternut squash or pumpkin. Leave to simmer for 15-20 minutes or until the squash is soft when pierced with a knife.
  2. Whilst the squash and drumstick are softening, prepare your shallots, garlic and ginger.
  3. Once the squash is soft, remove and place in a blitzer and blitz until smooth.
  4. Using a sharp knife slice the drumstick down the centre and scrap out the pulp. Discard the fibrous outer part.
  5. Heat a medium sized pan on a medium heat and add the coconut oil. Add the cumin seeds, followed by the shallots, finely chopped garlic, ginger, sliced chillies and curry leaves. Stir intermittently until golden, this will take around 5 minutes.
  6. Stir in the drumstick pulp, butternut squash puree, ground turmeric, black pepper and salt followed by the water or vegetable stock. Simmer and then and then add the moringa leaves and spinach.
  7. Add the coconut milk and simmer for a few more minutes. Check the seasoning and then serve with a squeeze of lemon or lime.

Video

The most delicious homemade prawn bisque

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Have you ever had prawn bisque at a restaurant and wondered how you could recreate it back in your home? To remind you of those summer days spent by the sea, listening to the gentle lapping of the waves and the fishermans boats bobbing around in the water on the horizon. We associate food with memories and I hope my prawn bisque will bring back happy memories when you make it.  It’s surprisingly very simple indeed. Basically the next time you are cooking prawns in the shells – perhaps on the BBQ like we did.

OR even a curry – perhaps my Bengali prawn curry – make sure you keep the heads and tails – in fact the whole shell, as you will then be able to make the most exquisite prawn bisque afterwards. The pile of shells may not look pretty or particularly appetising, but I can assure you that after you’ve added the ingredients listed below and let it simmer gently for half an hour, all the flavours from the prawn shells are drawn out. Don’t worry about the heads and tails –  that all gets blitzed up and then after going through a sieve the bisque is completely smooth and delicate.

Seriously it is so good there will be no going back once you have made it once.

 

Prawn Bisque

serves 4 

All the prawn shells and heads from the prawns you used from your BBQ/curry. I had 800g of prawns and used all the shells

(even if I have a little less I still follow the same recipe and the same goes if you have a little more)

cover the prawns completely with boiling water

1 red onion,  chopped

1 garlic clove, chopped

4 bay leaves

5 black peppercorns

1 tsp salt

1 tbsp butter

1/2 tsp smoked paprika

juice of quarter of a lemon

1 tbsp tomato puree

1/2 (half) tsp white sugar, optional

salt to taste

1 tsp cornflour – 3 tsp cold water

  1. Place the prawns shell and heads in a deep pan and cover completely with boiling water.
  2. Add the bay leaves, peppercorns, salt, red onion and garlic to the pan and simmer for 30 minutes.
  3. Using a hand blender blend the contents of the pan. This might sound unusual to blend the shells and heads, but trust me the flavour that comes from them is incredible.
  4. Place the contents of the pan through a fine sieve. Use the back of a spoon to push all the goodness through. What comes through should be a completely fine liquid. Discard the remaining shells that have not gone through the sieve. Overall it will make around 800ml-1 litre of liquid.
  5. In the same pan add the butter and when it is melted add the tomato puree, smoked paprika, lemon juice and sugar. Add the prawn broth liquid and stir gently. Simmer for a couple of minutes.
  6. In a small bowl add the cornflour and cold water to make a smooth paste and then add the broth to thicken slightly. Simmer gently for a further few minutes. Add more water if necessary.
  7. Season further to taste and then serve. You could also easily freeze this once it has cooled ready to use on a separate occasion.

Nigel Slater’s Beef and Okra Soup for Stormzy

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A recipe in the Guardian caught my eye recently and I made a note to myself to try making it in the New Year. Nigel Slater – who quite frankly is a culinary genius, came up with a dish ‘beef okra soup recipe for Stormzy’.  Now beef is a meat I rarely eat if I’m honest. Large slabs of any meat – particularly steak – don’t really float my boat, but if the meat is slow cooked and falling off the bone, with spices, then that is exciting. The recipe ingredients sung to me: ginger, garlic, plum tomatoes, cumin seeds, black peppercorns, cloves, cinnamon stick, okra, Scotch bonnet chillies. It sounded the perfect meal to make you feel alive and well in the cold bleak month of January. Don’t you agree?

 

It’s very straightforward but does take time, so if you have things to do in the house one morning then it is the perfect dish to cook. Nigel states that “the dish is even better if refrigerated overnight and reheated the following day”, so would be perfect for feeding a crowd as you can do all the preparations and cooking a day in advance. I’m too excited to dig in so shall be having it for my supper, I can hardly wait.

I’ve made a few changes to the recipe but you can find the original recipe here.

Nigel Slater’s Beef and Okra Soup for Stormzy

serves 6

1.6kg beef short ribs (get your butcher to cut the ribs into short lengths)

3 large onions, roughly chopped

8 garlic cloves, thinly sliced

60g ginger, skin removed sliced and then cut again into thin batons

1.6kg plum tomatoes, cut in half lengthways

3 tbsp beef dripping/oil

2 tsp cumin seeds

12 black peppercorns

6 cloves

1 cinnamon stick

1-2 scotch bonnet, seeds removed (unless you want it super hot) and finely diced (wear gloves)

3 bay leaves

1 litre hot beef stock

350g okra, sliced lengthways

salt and pepper

 

  1. Heat your oven to 220 degrees centigrade/gas mark 9 and place the ribs in a casserole pan in the oven for 20 mins.
  2. After 20 mins remove from the oven and add the dripping or oil and then add the garlic and onions and return to the oven for 15 minutes, lowering it to 180 degrees/gas mark 4.
  3. Remove from the oven again and this time stir in the ginger, spices, chillies, bay leaves and half of the halved tomatoes (reserve the rest for later).
  4. Return to the oven for 40 minutes and then remove from the oven and pour in the hot stock, cover and return to the oven for an hour.
  5. After the hour place the casserole pot onto the hob and add the okra and remaining tomatoes. Season well with salt and pepper and let it simmer for 20-30 minutes, by which time the okra will have softened.
  6. Before serving cut the beef from the bones and place in a deep bowl and ladle in the broth and vegetables.

Happy New Year and Toor Dal with Fresh Coconut and White Poppy Seeds

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Happy New Year and a warm welcome to my new (and old of course!) followers who have recently signed up to this blog.

January is a funny old month. The revelries from Christmas and the New Year are well and truly over and we all look forward to making a fresh start in the new year. With goals, aims, hopes and plans whirling away in our heads, it’s like shedding a skin and growing a new one. Veganuary has gained a lot of momentum over the last few years, with increasing numbers introducing more vegan recipes into their diets and some even making the transition to become fully vegan. Whilst I have no plans to ‘do’ veganuary, I naturally eat a number of vegan meals throughout the year without even really thinking about it. Indian food is heavily focused on vegetables with the large majority in India having a vegetarian diet. On this blog I have a number of recipes which would work really well if you want to bring more vegetarian or vegan meals into your culinary repertoire. Here are just a few.

Upma (a savoury breakfast semolina eaten in India)

Dale Bora (a delicious street snack from Kolkata)

Indian sprout and carrot curry

Beetroot curry

Cauliflower with dried fenugreek/methi

Black pepper tofu

Aubergine, peanut and tomato curry

Indian corn on the cob

Butternut, lemongrass, coconut and spinach curry

For my first recipe for 2020 however I thought I would show you a new dal recipe, which just happens to be vegan. I have loads on my blog – just pop the word ‘dal’ in the search box on the right when you go to my blog. Dals all taste so different that I could make a different one each day of the week and they would be completely unique.

This one uses the toor dal, which is also known as ‘pigeon pea’. It looks similar to the chana dal, which is a split chickpea. You don’t need to soak it but it does take around 50 minutes to soften sufficiently if you are using the stove top. When it is gently boiling away you will need to remove, with a spoon, the scum that will form whilst cooking. You may also need to add more water if it looks to become too dry. I never measure out the water and instead go more from sight and add a little more here and there when required.

Excuse the rather dark muted photos of the dal – I cooked it in the afternoon and when I was ready to photograph the light had gone so had to use the lights from my kitchen which give it a pretty awful glow. Anyway you get the gist. I ate it along with a butternut squash curry I made and a cabbage curry mopped up with some homemade luchi – which are also known as poori. Most delicious and all coincidentally vegan.

 Toor Dal with Poppy Seeds and Fresh Coconut

250g toor dal, washed through a couple of times with cold water

900ml water

2 tbsp rapeseed/sunflower oil

1 white onion, finely chopped

30g grated fresh coconut (or desiccated)

a small handful of fresh coriander

100ml water

1 tsp cumin seeds

1 tsp brown mustard seeds

2 tsp white poppy seeds

10 fresh curry leaves (you can freeze them – much better than dried which have lost their taste)

1 heaped tsp ginger-garlic paste

1 tomato, finely chopped

1 green chilli, finely chopped

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp Kashmiri chilli powder

1/2 fresh lemon, juice only

salt to taste

  1. First rinse the toor dal and then place it in a pan and cover completely with water. Start by adding 900ml water and you can add more later once the water has soaked up. It will take around 50 minutes to soften. Scum will form on the top so just remove this with a spoon and discard. You know the dal has softened when you can easily pinch one toor dal between your thumb and forefinger. Continue to add a little more water if it has all been soaked up.
  2. Meanwhile in a frying pan, add a tablespoon of oil and gently fry the onion and the fresh coconut so that they begin to lightly bronze. Remove from the pan and then blitz in a blender with some fresh coriander and then leave to one side.
  3. Using the same pan add the rest of the oil and add the cumin, mustard and poppy seeds. They will begin to sizzle almost immediately. Be careful of the spluttering.
  4. Add the fresh curry leaves and the ginger-garlic paste – fresh or store bought. Move around the pan and then add the tomato and fresh chilli.
  5. Return the blitzed onion-coconut-fresh coriander to the pan and stir so that all the ingredients are nicely mixed together.
  6. Now add the turmeric, coriander, Kashmiri chilli powder, lemon juice and salt.
  7. Once the dal has softened turn the contents of the frying pan into the dal and mix together. Check the salt levels.
  8. Leave to simmer for a few more minutes, then you are ready to serve.

 

 

 

 

 

Fennel and Preserved Lemon Soup

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As those who have been following this blog for a while will know, I absolutely ADORE soups. I’m happy to eat them all year round for breakfast (yes, in Vietnam you eat pho – which is their version of a soup/broth – for breakfast), lunch or supper. I am always trying to think of new pairings that might work well and since I had some fennel in my fridge that needed to be eaten I thought I would use that as the star ingredient and built up a few other ingredients around them.

I always have preserved lemons in my fridge so I decided to use them along with a leek. My other go to ingredient, which completely elevates dishes and which I do go on about a lot on my instatories, is my garlic confit. Seriously it takes very little effort to make a batch, stores in the fridge for ages, and really adds huge flavour to a host of dishes. In fact, it would make a great Christmas gift for any foodie friends or family. It shows thought and I bet the receiver would love you forever (although I am sure they already do ;o) anyway I digress.

The other ingredients are vegetable stock – I literally just used a stock cube, water, pepper and salt. I decided to top each soup with a parmesan crips and some of the fennel fronds to add a bit of umami to the dish (coming from the parmesan). If you are on instagram go to my stories and you can watch me cooking the dish on my instastories.

I think this soup would be a good one over the Christmas season if you are cooking for large groups. We always have a starter at each meal when the whole family gets together, so I will be definitely adding this one to my repertoire over Christmas.

 

Fennel and Preserved Lemon Soup

Serves 4-6

3 tbsp garlic confit including around 5 garlic cloves from the confit

2 fennel, finely chopped (fronds removed and placed to one side)

1 leek, finely sliced

1-2 preserved lemons, finely chopped

1.2 litres water

1 vegetable stock cube

salt and pepper

 

Parmasan Crisps

will make 6

50g parmesan, finely grated

freshly ground black pepper

 

 

  1. Finely cut the fennel, removing the fronds and placing them to one side – you can use these later when serving the soup.
  2. Finely cut the leeks.
  3. Heat a large deep pan an add the garlic confit – oil and a few of the garlic cloves. This is what will really give the soup flavour and depth. Move around the pan and then add the fennel, leeks and a little salt and allow them to sweat and soften for 5-6 minutes.
  4. Add the preserved lemon. Add one to begin with, you can easily add one more later if you want it more lemony.
  5. Add the vegetable stock and boiling water and allow to simmer gently for 10 minutes.
  6. Using a hand blender, blend the soup so that it is completely smooth. You many need to add more water if you want it less thick in consistency. Taste test and then add a little more salt and freshly ground pepper. Also check on how lemony the soup is. If you would like it more so, add one more preserved lemon. It’s really down to personal preference so taste test and see what you think. Personally I like to add two.
  7. To make the parmesan crisps, preheat the oven to 200 degrees. Line a baking tray with greaseproof paper.
  8. Finely grate the parmesan and then place them in round piles and flatten to approx 2 inches in diameter on the greaseproof paper. Space them out as they will spread slightly. Add a little freshly ground black pepper on top.
  9. Heat in the oven for 6-8 minutes, so that they begin to lightly bronze, then remove and allow to cool.
  10. When serving the soup place a couple of ladles in each bowl and then add a parmesan crisp, some fennel fronds and sound freshly ground pepper.

Delicious. I hope you agree.

 

Brown Lentil, Smoked Sweet Paprika and Parsley Soup

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Continuing on the theme of lasts weeks post I wanted to show you a recipe that incorporates garlic confit.

So who has made it yet? Be honest!

Basically garlic confit is great in soups, stews, broths and pastas. It adds warmth, flavour and many delicious notes to a dish.

You will wonder how on earth you survived without it until now.

The soup I wanted to show you I’ve made a few times since my discovery of garlic confit. It takes minutes to prepare and is addictively delicious. The brown lentils I use are the ones in glass jars, as I just think they taste a whole lot better. If you can only find the tinned ones then absolutely use those – it will still taste great.

I love soups whatever the weather but I know that it is not customary to eat hot soups in hot weather here in the UK. In India it is quite different and hot soups are eaten even in 35 degrees heat. This recipe does have autumnal tones and I think that it will appeal to a wide audience as the days get cooler – at least I hope so.

Brown Lentil, Smoked Sweet Paprika and Parsley Soup

Serves 4-6

3 tbsp oil from the garlic confit

8 confit garlic cloves

1 small white onion, finely chopped

2 medium tomatoes, finely chopped

1/2 tsp smoked sweet paprika

400g brown lentils

1 tbsp tomato puree

800ml of stock – vegetable or chicken

salt to taste

2 tbsp fresh flat leaf parsley chopped

juice of half a lemon

 

  1. In a large deep pan – I love to use my Le Creuset pot – add the garlic confit oil, along with 8 garlic confit cloves. Allow to heat up and then add onion and allow to soften.
  2. Add the tomatoes and smoked sweet paprika to the onion and garlic confit.
  3. When the tomatoes have softened, add the brown lentils and the tomato puree followed by the stock.
  4. Allow to come to the boil and then simmer gently for 10 minutes. Add salt to taste and then add the fresh flat leaf parsley and lemon juice.
  5. Serve immediately with some crusty bread.

 

A Tuscan Classic – Ribollita

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So how has everyone been coping this week with the HOTTEST weather on record in the UK and much of Europe? Dark, cool rooms or being in or near water have been the answer, but sleeping at night has been tough hey? When it’s super hot, I never feel particularly hungry and I certainly don’t want to be cooking with heat by a stove/oven for that long. I gravitated towards making salads, and on Thursday (the hottest day ever) I made my Vietnamese chicken salad – well a fusion of two of my recipes in fact – this one and this one .  It’s very straightforward and packed full of flavours and textures. It tasted cleansing and zingy with some good elements of crunch.

As crazy at it may sound when the going gets hot sometimes a soup – yes soup – can cool you down. You know how much I love soups and dals, and on our recent jaunt to Florence we ordered a Tuscan favourite – Ribollita – quite a few times when dining out. It’s a classic Tuscan dish that uses stale bread, tomatoes and my store cupboard favourite, white beans. It’s a meal in itself and gets the approval from the whole family so I thought I would make it my blog post for this week. I hope you like it. It’s a great year round recipe, so instead of just discarding stale bread try making this Tuscan classic instead.

 

Ribollita – a classic Tuscan dish

Serves 4-6

2 white onions, finely chopped

2 celery stalks, finely chopped

3 medium sized carrots, finely chopped

1 whole garlic, peeled and roughly chopped

1 wedge of parmesan rind (you know the end you normally want to throw away right)

2x400g can of good plum tomatoes

1 large handful of cavolo nero also known as Tuscan kale, roughly chopped

400g jar/tin of white beans

Approx 300g stale white bread (I like to use sourdough, but whatever you have to hand)

1 tsp red pepper flakes

70 ml of good extra virgin olive oil with extra to drizzle

salt to taste

 

  1. Preheat oven to 180 degrees centigrade.
  2. First prepare the onion, celery, carrots and garlic. Place to one side
  3. Next remove the stalk from the kale by gliding your hand down the stalk to remove the leaves from the base of the stalk. Then roughly chop and place to one side.
  4. Cut up a wedge of parmesan rind and place to one side.
  5. Remove the plum tomatoes from the cans and strain, keeping the juice and then using your hand break up the plum tomatoes and place in a different bowl to the juice.
  6. Roughly tear by the bread.
  7. In a large pan – I find my trusty Le Crueset pan works really well for this type of meal – heat the oil and then add the onion, celery, carrots and garlic along with some salt. Allow to soften and the onions to become translucent but not brown.
  8. Add the plum tomatoes – still keep the juice to one side – and mix in thoroughly. Simmer for a further 10 minutes.
  9. Now add the parmesan rind, red pepper flakes, tomato juice and the strained white beans and stir in gently so that the flavours can infuse together.
  10. Add 1 litre of water and simmer.
  11. Now add half the cavolo nero and once wilted add the rest.
  12. Follow a similar step with the stale bread. When you have added the second batch of stale bread, add a generous drizzle of extra virgin olive oil and place in preheated oven for 10 minutes.
  13. Serve immediately with a drizzle of extra virgin olive oil on top and some freshly grated parmesan cheese.

 

 

Chiang Mai Noodle Broth – An alternative Boxing Day recipe

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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

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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

1 Comment

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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