Beef Guinness Prunes - Tamasin Day Lewis

 

Roasted Chicken with Clementines and Arak

An Ottolenghi Recipe

 

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Yield:4 to 6 servings

INGREDIENTS

• ¼cup olive oil, plus more for serving

• 4garlic cloves, chopped

• 1large yellow onion, chopped

• 1(2-inch) piece ginger, finely chopped

• Kosher salt and black pepper

• 1½teaspoons ground turmeric, plus more for serving

• 1teaspoon red-pepper flakes, plus more for serving

• 2(15-ounce) cans chickpeas, drained and rinsed

• 2(15-ounce) cans full-fat coconut milk

• 2cups vegetable or chicken stock

• 1bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

• 1cup mint leaves, for serving

• Yogurt, for serving (optional)

• Toasted pita, lavash or other flatbread, for serving (optional)

PREPARATION

• Step 1

• Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

• Step 2

• Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

• Step 3

• Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

• Step 4

• Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!

• Step 5

• Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

• Step 6

• Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Tray - Baked Aubergines, Chickpeas and Tomatoes

 

Adapted from a vegan Meera Sodha recipe.  

Think of this recipe as a starting point: you could drop the spices or add a spoonful of harissa, Thai curry paste, some lemongrass, perhaps – you choose! – to change up the flavours, and swap the chickpeas for whatever tinned beans you have in the cupboard. Obviously,  you could omit the haloumi.

Maybe serve with a crisp green salad and bread to wipe the plate

Prep 5 min                                               Cook 1 hr 10 min                                        Serves 4-6

INGREDIENTS

100ml extra-virgin olive oil, plus extra for brushing

2-3 medium aubergines (about 775g)

6 garlic cloves, peeled and crushed

2-3 x 400g tins chopped tomatoes (preferably cherry tomatoes)

1½ tsp salt

½ tsp ground black pepper

¾ tsp ground cinnamon

3 tsp (or more) ras-el-hanout

1-2 x 400g tins chickpeas, drained

1 packet of halloumi cheese sliced 1 cm thick (optional) 

To serve

200g thick yoghurt

2 tbsp tahini mixed with 2 tbsp water

Scant ½ tsp fine sea salt

Mint leaves, chopped

METHOD

Heat the oven to 200C (180C fan)/390F/gas 6. Line a large baking sheet (or two medium ones) with reusable baking paper and brush with oil.

Chop the aubergines into 1½cm-thick rounds, put these side by side on the baking tray(s) and brush the tops with oil.

Put the oil and crushed garlic in a 30cm x 40cm baking dish, then add the tomatoes, salt, pepper, cinnamon and ras-el-hanout, and stir gently to combine.

Pop the aubergine tray(s) and tomato dish in the oven and cook for 30 minutes, until the aubergine slices are collapsing when squished together; if they’re not, bake them for another five to 10 minutes. Scrape the aubergines into the tomato dish, add the chickpeas and mix. Then place 1cm thick slices of haloumi in the sauce and bake for another 30 minutes, by which time the sauce should be oily, dark and rich.

Meanwhile, mix the yoghurt, loosened tahini and salt in a pretty serving bowl. Spoon the aubergines, tomatoes and chickpeas into another large bowl, add a generous dollop of the tahini yoghurt, scatter over the mint leaves and serve with the remaining yoghurt mix on the side.

Cannellini Beans with Thyme

A Claudia Roden recipe.  She pairs it with hake but it's a quick and versatile store-cupboard accompaniment

• 400g Tin of Cannellini beans
• 1 Onion, finely chopped
• Fresh thyme
• 100ml water
• Olive oil

Fry the chopped onion in olive oil over low heat until soft. Drain and rinse (?) the beans,  add to the onion and season with salt and pepper and some fresh thyme leaves to taste

Add 100ml water and simmer, covered, for 5 minutes.

Serve with 1-2 tbsp olive oil drizzled over

Alternatives: e.g. add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, parmesan cheese

SPICY CHICKEN COUS COUS

 Originally a Leon recipe - delicious

Ingredients

SCALE

• 4 chicken breasts (cut into big chunks)
• 2 tsp dried chilli flakes (don't hold back)
• 1/2 tsp ground cinnamon
• 8 cloves garlic (peeled and chopped)
• 8 tbsp olive oil
• 1.5 tbsp curry powder
• 300 g cous cous
• 2 tbsp butter
• 25 g raisins
• 500 ml chicken stock
• salt
• 2 tbsp sunflower seeds or flaked almonds
• handful chopped fresh mint
• handful chopped fresh coriander
• lemon to serve
• FOR THE GARLICKY TOMATOES
• 200 g cherry or plum tomatoes (halved)
• 3 cloves garlic (chopped)
• 2 tbsp olive oil
• salt and pepper

---

Instructions

1. Put the chicken pieces into an ovenproof dish. Mix the chilli, cinnamon, garlic, salt, half the olive oil and curry powder together. Coat the chicken and leave it for 20 minutes.
2. Pre-heat the oven to 220c. Mix 2 tbsp olive oil, and 3 cloves chopped garlic together in a bowl and stir in the tomatoes, coating with the oil. Lay these out in a single layer on a baking tray. Season well with salt and pepper.
3. Put the cous cous and raisins into a bowl and stir in the remaining olive oil thoroughly until the grains are coated. Cover with chicken stock. lay a tea towel over the top and leave for 5 minutes.
4. Mix the cous cous well into the chicken, pushing the raisins below the surface (so they don't burn),  dot the top with knobs of butter and cook on the top shelf of the oven for 25 minutes. (Cook the tomatoes at the same time)
5. Place the tomatoes on the middle shelf of the oven for 25 minutes.
6. While these are cooking, lightly toast the sunflower seeds or flaked almonds (just dry fry them in a frying pan)
7. To serve, scatter the seeds/almonds and chopped herbs over the top, and then serve with a generous wedge of lemon on the side.

Egyptian Red Lentil Soup

 

Serves: 6-8

This soup originated from a woman who lived in a little village on the Nile; it is in Claudia Roden’s latest book Med and it is wonderful. The cooked down lentils bring a creaminess to the soup, the spices bring a warmth and it’s finished off with the (optional) sharp sweetness of the caramelised onions 

Ingredients

1 large onion, finely chopped
1 carrot, finely chopped
5 garlic cloves, finely chopped
3 tbsp olive oil
300gms cup of dried red lentils
2 litres vegetable stock
2 tsp ground cumin
1 1/2 tsp ground coriander
Pinch of chilli
Juice of 1 lemon
Salt and Pepper to taste

Ingredients- caramelised onions

3 large onions, sliced
Splash of balsamic vinegar
1 tbsp brown sugar

Method

1. Soften the onions, carrots and garlic in olive oil in a large pan on low heat for about 10 mins.
2. Add the lentils and stock and bring to the boil and then simmer for 40mins, until the lentils have disintegrated. As foam appears on the top skim it off.
3. Meanwhile cooked the caramelised onions in a pan on low heat with a bit of olive oil, balsamic vinegar and brown sugar until dark and soft, about 30-40mins.
4. Stir in the cumin, coriander, chilli and lemon juice. Season with salt and pepper to taste.
5. If the soup needs thinning add a bit of water, it shouldn’t be too thick.
6. Ladle the soup into bowls and top with caramelised onions.