Roasted Carrot and Cauliflower with Spiced Minced Lamb

I’ve been stockpiling carrots recently, I do love a carrot, it might well be my favourite vegetable.  Anyway it would seem I’m not really using the quantity I’m buying at the moment so my little orange friend must come to forefront for once and start starring in a dish or two.

This is a very moreish warm salad type affair that mixes the sweet earthy carrots, almost crunchy cauliflower with the spiced, crispy minced lamb

Serves 2 with a couple of toasted pittas on the side

Ingredients:

  • 4/5 carrots halved or quartered lengthways
  • half a large cauliflower, broken in to small florets
  • 100g minced lamb
  • 1 onion
  • 2 teaspoons of garam masala
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 teaspoon of honey
  • 1 tablespoon of oil
  • A handful of mint
  • a large tablespoon of yoghurt
  • a heaped teaspoon of sweet chilli sauce
  • water
  • salt and pepper

Method:

Pre heat your oven to 200 degrees.  Mix 1 teaspoon of garam masala with the cumin, coriander, honey and oil.  Throw your veg into a baking tray and pour spiced dressing over, tossing until all the veg are covered. Roast the veg in the oven for about 35 min or until tender and slightly charred.

Whilst your veg is roasting get on with the lamb and dressing. Chop the mint, put half in a bowl and leave half for garnishing later.  Add the yoghurt and sweet chilli to the mint and let down with water until you have a runny dressing the consistency of double cream.

Soften a chopped onion in the a pan  (or microwave) then set aside.  Fry the minced lamb in a dry pan until golden, add the onion and continue to fry until browned, add the other teaspoon of garam masala and toast for a further minute or so then turn the heat off until the veg are ready.

When the veg is ready, season generously with salt and pepper and pile up on plates.  Top with the crispy minced lamb and onion mix and drizzle over the yoghurt dressing.  Finish with a scatter of the remaining shredded mint and serve with toasted pitta or flat breads.

Advertisements

Spiced Squash and Satay Noodles

It’s Autumn, we are approaching Halloween, it’s time, isn’t it? Cue the squash recipe…

Serves 2

Ingredients:

  • Half a large butternut squash, peeled and chopped into 1 and 1/2 cm dice
  • 1/2 teaspoon each of ground coriander and ground cumin
  • oil
  • half an onion
  • 2 inches of ginger
  • 2 fat cloves of garlic
  • 1/2 a can of coconut milk
  • A heaped tablespoon of crunchy peanut butter
  • A tablespoon and a half of sweet chilli sauce
  • Soy sauce
  • Juice from half a lime
  • Salt and pepper
  • Flat rice noodles
  • A handful of spinach

Method:

Pre-heat the oven to about 220 degrees.  Chuck the chopped squash into a baking tray lightly coat in oil and sprinkle with the cumin and coriander, toss to coat then shove in the oven for about 15 min until slightly charred and tender.

Blitz the onion, ginger and garlic in a mini food processor ( or finely chop) then soften in the microwave (in a covered bowl) for a couple of minutes, alternative fry on low until soft and translucent.  Transfer onion mix to small sauce pan and begin to fry (add fresh chilli here if you like it hot), add curry powder, fry off for a min then add peanut butter, coconut milk, sweet chilli and stir until combined.  Add soy and lime, bring to the bubble, taste and adjust ingredients to suit.  Set aside whilst you prep the noodles.

Soak your rice noodles in boiled water until tender (I usually keep changing the water, about 3 times, in between 2 min soaks so that I’m not hanging around too long and the noodles stay hot as well as soft.  Once the noodles are ready, drain and toss with the spinach.  Boil up sauce and add half to the mix, stir together, mix in half the roasted squash and plate up.  Top with the remaining and most beautifully charred squash, maybe a few crushed peanuts and some chopped coriander (miss out the last 2 steps if you are like me and can’t be arsed with faffing around when you are hungry).

Tip:  If you don’t have a use for the remaining half a tin of coconut milk, half an onion (aka the awkward leftovers) double up the sauce recipe and freeze some for the next time you feel satay inclined, I’m not actually sure why I didn’t do this, oops…

Pork and Peanut Rice Noodle Salad

Pork and Peanut Rice Noodle Salad

 
This is inspired by a Nigella Lawson recipe I read a while back, however I’ve tinkered with some of the ingredients to make it gluten free and to encompass  some of the leftover meat from my roast dinner at the weekend.
 
Ingredients: 
 
Flat rice noodles
Red pepper
Left over roast pork
Spring onions
Cucumber
Spinach
 
For the dressing:
 
Peanut butter
Sweet Chilli sauce
Lime juice
Soy sauce
A splash of sesame oil
Vegetable or sunflower oil
 
Method:
 
Soak the rice noodles until soft.  Slice the peppers, cucumber and pork into fine sticks.  Slice the spring onions and roughly chop the spinach. 
 
Mix the dressing ingredients together in a separate bowl, taste it as you go to find the right balance, I  think I used about 2 tablespoons of peanut butter, a tablespoon of sweet chilli, the juice of one lime and then tinkered with the soy and oil to taste.  If your peanut butter is a bit hard, give it a quick blast in the microwave before mixing in with the other ingredients.
 
Mix all the salad ingredients and dressing together and serve.  Some chopped coriander would go really nicely with this if you have some.
 
I made this for dinner this week then packaged some up for lunch the next day , no soggy salad just delicious, fresh peanutty goodness!
 
 
 
 

Baked Rice Paper Spring Rolls

I’ve had these rice paper wrappers in my cupboard for ages, when I first realised I was gluten intolerent I thought these might make up for the lack of bread but they’ve been gathering dust for months now and I thought I really must do something with them. 

These little spring rolls make a healthier alternative to the deep fried ones, as delicious as they are, and are pretty straightforward to make.  I went for a veggie option but I’m sure some shredded pork, duck or chicken would go very well in these.

Ingredients:

Makes about 8

8 rice paper wrappers

6 spring onions, shredded

1 carrot, grated

A couple of handfuls of spinach

A teaspoon or two of curry powder

Some soy sauce, I used Tamari

A clove of garlic

About an inch of ginger

A handful of dried vermicelli rice noodles ( the really fine ones)

Some sweet chilli sauce for dipping

Some spray oil

Method:

Grate the ginger and garlic into a hot pan, add the carrot and spring onions, fry for a min or so, add curry powder and soy, fry for a min.  Then add your spinach, cook quickly until starting to wilt then set aside in a bowl.  Soak your vermicelli rice noodles and add to the veg mix.

Preheat your oven to 220 degrees.

Soak your rice paper wrappers one at a time in some warm water for about 10 seconds, I think its easier to do this as you go so they don’t dry out or stick together.  Lay out your wrapper and dollop a little of the veg and noodle mix along the centre, roll and wrap, tucking the ends in as you go and lay on a greased baking tray.

Once they are all rolled and on the baking tray, spray genourously with oil, I guess you could brush some oil on if you don’t have any spray oil.

Put into a hot oven for about 20/25 min until crisp.  They don’t need to brown, mine did slightly but as long as they are crisp they are done so have a little check after 20 min and then decide.

Serve with some sweet chilli sauce.

Thai Style Turkey Patties

I had been thinking of making something like these for quite a while now so after my mammouth food shop this morning I set to work to make these for lunch.  They are super easy to make and have only 4 maybe 5 ingredients so go on have a go, they are very yummy…

Makes 8 chubby little patties, or more smaller ones.

Ingredients:

300g Turkey Mince

4 heaped teaspoons of Thai Green Curry Paste

5 Spring Onions, sliced fairly finely

Pinch of salt

1/2 a red or green chilli, finely chopped (optiona, I wimped out on this one and wish I hadn’t now)

Sweet Chilli Sauce to serve

Method:

Mix the mince, curry paste, spring onions, chilli and salt together. Get your hands in so that the paste is really incorporated.  Shape into smallish patty shapes and fry for 2/3 min each side. 

Serve with a green salad and some dipping sauce.

I had 5 of these for lunch and was stuffed.  However they would make a lovely little starter, or if you were having a party you could make these a little smaller and serve as canapes.