Afghan Orange and Chicken Biryani

From Felicity Cloak / Guardian Readers Recipe Swap.  Fairly easy, tasty and (probably) can be made vegetarian or vegan by using tofu, paneer or haloumi instaed of chicken

Sloe Gin

 

Ingredients

Per 700ml bottle:

• 450ml Gin
• 200g sloes
• 100g sugar

Per 1 litre Kilner Jar

• 600ml gin
• 270g sloes
• 135g sugar

Method

Freeze sloes to break the tough skin.  Add gin and sugar.  Shake every second day for a week,  then occasionally thereafter.  Ready to drink by Christmas - strain thru muslin cloth.  Keeps indefinitely. Find uses for the gin infused sloes (syrup for desserts?)

Coconut Dal with Roasted Vegetables

Ingredients

2 tbs olive oil

250g banana shallots (or onion) finely chopped

45g fresh ginger grated or finely chopped

1 red chilli, finely chopped

15 fresh curry leaves (not essential)

1 tsp black mustard seeds

1 tsp cumin seeds

1/2 tsp ground turmeric

2 tsp medium curry powder

2 tsp tomato paste

100g red lentils

1 400g tin of coconut milk 

Vegetables for roasting: cauliflower (great!), broccoli, mushrooms, peppers - whatever comes to hand (precook if necessary e.g. carrots)

Method

• Fry the shallots (onion) in the oil until soft.  
• Add the ginger, chilli, curry leaves (if using) and cook for 2 minutes
• Add the spices, tomato paste and lentils and stir for a minute
• Add the coconut milk 600ml of water and three-quater of a teaspoon of salt.
• Bring to boil and leave to simmer for 20 minutes stirring occasionally until lentils are cooked and sauce is thick
• Meantime,  toss the veg in oil/butter and roast in 200C oven until cooked.

Variations

Try using chana dal instead of red lentils.  Add tamarind paste, fresh tomatoes, frozen peas, spinach leave, kale, grated or desiccated coconut

Spiced Lentil Soup

A Michelin-starred chef’s recipe for a simple soup with big flavour

Ahmet Dede shares a dish he grew up eating – spiced lentil soup is a staple in Turkey

Ingredients

• 1 onion
• 1 clove garlic
• 1 tbsp tomato purée
• 200g red lentils (black or green lentils also work)
• 1.2 ltr water (or chicken, beef, vegetable stock) - maybe less
• Natural yoghurt
• Squeeze of lemon juice
• 1 tsp chilli powder or flakes
• 1 tsp paprika
• 1 tsp dried mint (or fresh mint or coriander, chopped, if available), plus extra for serving
• 1 tsp black pepper
• 1 tsp salt

Method


1. Thinly slice the onion and garlic.

2. Add oil to a deep saucepan and sweat the onions and garlic for a few minutes until translucent.

3. Add the tomato purée and keep cooking on low heat till it caramelises, this will take a couple of minutes.

4. Add the lentils and the spices, stir and continue cooking on low heat for another minute.

5. Add the water or stock. Cover with a lid and simmer for 30-35 minutes, until the lentils are soft.

6. When the lentils are cooked, use a hand blender or a regular blender to blend to a smooth texture. Check the seasoning and add more salt or spices, to your taste.

7. To serve: Add a pinch of salt to the natural yoghurt. I like adding mint, either fresh or dried. Pour the soup into a bowl and drizzle with yoghurt and a squeeze of lemon juice. Serve with a slice of toast.

Carb Portions

Cous Cous

• Small portion 35g cous cous with 50g water
• Medium portion 50g cous cous with 70g water

      Stir the cous cous into boiling water or stock and let sit for 5 minutes. Fluff up

Rice

• Small portion 50g rice with 75g water
• Medium portion 75g rice with 110g water

Pasta

• Small portion 80g dry pasta
• Medium portion 100g dry pasta