Curry Coconut Butternut Squash Soup

Serve 8 people Prep Time 10 mins Cook Time 35 mins

3 tblsp olive oil, plus a splash extra
2 red onions, finely, chopped
3 garlic cloves, crushed
1 red chillies, deseeded and finely chopped (optional)
1 Tblsp curry powder
1 butternut squash (about 1.2kg) peeled, deseeded and chopped into chunks
1 large floury potato, cut into chuncks
a few rosemary sprigs
1.25 litres chicken/ veg stock
200ml coconut milk or to taste

1. Heat oil and sweat onion, garlic and chilli. Add curry powder stirring until fragrant.

2. Add the squash, potato, hot stock and coconut milk. Season well and bring to the boil, then reduce to a simmer and cook for 15 - 20 mins until squash is tender.
3. Once soup is cooked, blend with a stick blender (or blend in batches in a stand blender)

So delicious. Enjoy x x x

Beef Sukka

When I saw this recipe I knew I had to try it. The cold weather is here so all stews, tagines and curries are so appealing.

This recipe takes a little longer than my usual choice of recipe. However is you are working all day you could put this in a slow cooker and when you get home your dinner will be ready.

Serves 6 - 8

2 onions finely diced
4 cloves garlic, peeled and crushed
3cm root ginger grated
1/2 small red chilli, de seeded
1.5kg stewing beef, diced
3 tbsp sunflower oil
1 tbsp ground cumin
2 tbsp ground corriander
1 tsp curry powder
2 whole star anise
2 - 3 strands saffron
3 x 420g tins coconut milk
300ml beef stock
1 tbsp soft brown sugar
2 tbsp white wine vinegar

Spice mix
In a dry frying pan gently warm 1/2 tsp cardamon seeds, 1 tsp fennel seeds, 6 cloves, 1/2 tsp fenugreek, 1.2 tsp whole black peppercorns, 2 cinnamon quills for 3 - 4 minutes, then transfer into a coffee grinder or small food processor and grind to a fine powder.

For saffron rice

40g butter
350g basmati rice
2 shallots peeled and thinly sliced
1 tsp saffron strands
550ml boiling water
1/2 tsp ground white pepper

To make

In a large heavy casserole / saucepan cook the onions in the oil on a medium heat until golden, then add garlic, ginger, chilli and cook for a further minute or two. Now increae the temperature and add in the meat, stirring occassionally until it starts to brown, 5 - 6 minutes. Next add the spice mix plus extra cumin, coriander, star anise and curry powder and stir well to coat the meat and cook for a further 2 - 3 minutes, stirring to ensure the spices dont burn.

Add the coconut milk, covering all the meat and stir. Bring to a gentle simmer, cover with a tight fitting lid and continue to cook gently for 45 minute before removing the lid and cooking for a further 20 - 30 minute, striing occasionally, to reduce the sauce. Taste to ensure the meat is tender, then add sugar and vinegar an d cook for a further 5 minutes. Adjust the seasoning as required. If the sauce reduces too much during the cooking process you can add extra coconut milk or some water.

To mae the saffron rice

Start by gently cooling the sliced shallots in a little butter on a low heat until softened, about 3 - 4 minutes then place in a small bowl to mix through the cooked rice.

Put saffron strands into a small bowl and cover with a couple tablespoons boiling water and allow to infuse for 30 mins.

In a large heavy saucepan, melt remaining butter, stir in well rinsed and drained rice and make sure it is well coated in the butter and cook for 1 min, then add boiling water and seasoning, cover with a tight fitting lid and cook on medium heat for 15 minutes. Remove lid and stir in infused saffron and liquid, replace the lid and allow the rice to continue to cook in its own heat for a further 5 mins, by which time it should be deliciously light and tasty. Stir in the cooked shallots with a fork and its ready.

Chorizo and Cannellini Bean Soup

I was looking for something super quick for lunch. This was perfect as the soup is warming, packed full of flavour and very filling.

Serves 4

2 tbsp olive oil
2 garlic cloves, peeled and chopped
1 onion, peeled and chopped
500g (1lb 2 oz) floury potatoes, peeled and diced
2 tsp smoked paprika
1 litre (1 3/4 pints) hot vegetable stock
250g (9oz) chorizo sausage, roughly diced
410g can cannellini beans, drained
sea salt and pepper
2 tbsp chopped parsley, to serve

1. Heat the olive oil in a large saucepan. Add the garlic, onion and potatoes, and cook gently for about 10 mins until golden. Stir in the paprika and stock and bring to the boil. Lower the heat and simmer for 15 mins,
2. Stir in the chorizo sausage and cannellini beans and cook for 5 mins or so until piping hot. Season with a little salt and plenty of black pepper, then ladle into warm bowls and serve sprinkled with chopped parsley.

Serve with warm crusty bread

Moroccan Lamb with Apricots and Orange

I wanted to make a sweet Lamb Tagine. I had a choice between this one and another with prunes and honey. This time I decided to give this recipe a go.

To Make

Serves 6 - 8 people
preheat oven to 180oC
Gas Mark 5

1.5kg diced lamb
2 cloves garlic crushed
2cm fresh root ginger
1/2 small red or grenn chilli deseeded
50g fresh corriander leaves and stalks seperated
2 tbsp seasoned flour (sa;t and pepper)
1 tbsp ground corriander
1 tbsp ground cumin
1/2 tbsp freshly ground black pepper
2 large onions, peeled and finely chopped
3 tbsp extra virgin olive oil
1 litre lamb or chicken stock
420g cooked chickpeas
2 large cinnamon quills
85g raisins
85g dried apricots, quartered
2 large oranges, zested and juiced

Start by placing peeled garlic, ginger, chilli and coriander stalks in a food processor and blitz for 30 seconds or until ingredients have formed a paste. Next in a large bowl mix the seasoned flour with the dry spices and black pepper, add the diced lamb and mix well until the meat is coated in the spice and flour mix.

In a large oven proof casserole or tagine, sweat the onion in half the olive oil for 6 - 8 minutes or until soft and jut strating to brown, then add the garlic paste and cook for a further minute. Remove from the heat while you brown the meat.

In a heavy frying pan, use remaining oil to brown meat in small batches in medium heat being careful not to burn the flour and spices. Stir regularly.

Once the meat is browned add it it to the casserole along with onions. Add stock, chickpeas and dried fruit and cinnamon quills. Mix well, then add orange zest and juice to lamb. Add the squeezed halve of oranges  to the casserole for flavour.

Cover the dish with a tight fitting lid and transer to the pre heated oven to cook for an hour, then carefully remove from the oven, taste a piece of the meat for tenderness and flavour, remove the cooked orange halves and ccinnamon quills and discard. Adjust the seaoning. If the meat is not tender return to the oven for a further 15 - 20 minutes and check again. Once the meat is tender stir in the chopped corriander leaves.

To serve

Serve with some steamed cous cous , along with tzatziki, a bowl of fruit chutney, warm pitta or flatbread and a simple salad.

*This recipe frezzes well *

Carrot Cake

My Daughter was up at the crack of dawn yesterday and was so wide awake. I decided to start baking. I thouroughly enjoy baking it is so therapeutic for me. I had a big bag of carrots in the fridge and some marscapone and cream cheese so this recipe came to mind.

Makes 12 Slices
Prep : 15 minutes
Cooking Time 40 mins, plus cooling

250ml (8fl oz) sunflower oil, plus extra to oil
225g (8oz) light moscavado sugar
3 large eggs
225g (8oz) self raising flour
large pinch of salt
1/2 tsp ground mixed spice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
250g (9oz) carrots, peeled and coarsely grated

Frosting
50g (2oz) butter, preferably unsalted, at room temperature
225g pack cream cheese
25g (1oz) golden icing sugar
1/2 tsp vanilla extract

To Finish

8 Pecan Halves, roughly chopped ( I used toasted coconut and flaked almonds)

1. Oil and base-line two 18cm (7 inch) sandwich tins.
2. Unsing a hand held electric whisk, whislk the oil and moscavado sugar together to combine, then whisk in the eggs, one at time.
3. Sift the flour, salt and spices together over the mixture, then gently fold in, using a large metal spoon. Tip the grated carrots into the bowl and fold in.
4. Divide the cake  mixture between the prepared tins and bake at 180oc (160oC Fan) Mark 4 for 30 - 40 minutes or until golden brown and a skewer inserted into the centre comes out clean. Leave in the tins for 10 mins, then turn out on to wire rack to cool.
5. To make the frosting, beat the butter and cream cheese together in a bowl until light and fluffy. Sift in the icing sugar, add the vanilla extract and beat well until smooth.
6. Spread one third of the icing over one cake and sandwich together the other cake. Spread the remaining frosting on top and sprinkle with the pecans. Store the cake in an airtight container and eat within 2 days.

NOTE: The cake will keep for up to a week in an airtight tin if it is stored before the frosting is applied.

Ginger Spiced Pears - Christmas Prep

I always love to make pickles or jam and edible christmas gifts like lemoncello, baileys marshmallows, Rum Coconut Ice. I usually make a tomato chilli jam or chutney, I have decided this year to try something a little different. Spotted this recipe in one of my favourite monthly food mags...

Makes: 2.5kg / 4lb 8 oz
Prep: 30 mins
Cook: 25 - 30 mins

NOTE: Store these away for Christmas to serve on the buffet table with all your festive cold meats and cheese.

500g/1lb 2oz granulated sugar
500ml/18fl oz white wine vinegarces
pared zest (use a vegetable peeler)
and juice of 1 orange
5cm piece ginger, thinly sliced (no need to peel)
3 bay leaves
1 tsp black peppercorns
1.5kg /3 lb 5oz small ripe pears

1. Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
2. Meanwhile peel, core and halve or quarter the pears depending on size. Add the pears to the pan and poach gently for 10 - 15 minutes until they are just tender. Remove with a slotted spoon and pack into a warm sterilised Kilner jars with rubber seals.
3. Boil the vinegar mixture hard to reduce by a third, then pour over the pears including the spices. The pears need to be completely covered with the liquid. Fit a rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

To sterilise your jars. Wash in Hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180oC/160oC fan/ Gas 4 for 10 mins. If your jars have a rubber seal remove before putting the jars in the oven to sterilise the seals, simply boil in water

Beef and Onions in Beer

Inspired by the Good Food Magazine. This is a yummy stew.

Serves 6
Prep: 20 mins
Cook: 2 hours 15 mins

small knob of butter
1 - 2 tbsp olive oil
12 baby onions, peeled and left whole
1 tsp soft brown sugar
1.5kg shin of beef (or blade / rib steak) trimmed and cut into cubes
2 tbsp plain flour
500ml bottle of beer ( I used Weiss as that is what I had in the fridge)
500ml beef stock
1 bouquet garni, made from thyme, parsley and rosemary
potatoes and savoy cabbage to serve (I used sweet potatoes)

1. Heat oven to 150oC/130oC Fan/Gas 2. Heat the butter and 1 tbsp of oil in a large flameproof casserole dish with a lid. Add the onions and brown all over - approx 5 mins. Sprinkle over the brown sugar and continue to cook the onions over a low heat for another 5 minutes.
2. Remove the onions, but keep the dish on the heat and start to brown the meat in batches. You will probably need to add more olive oil.
3. Once the meat is browned, out the onions back in the dish with the meat. Sprinkle over flour and stir well. Add the beer and enough stock to cover the meat. Pop the bouquet garni into the pan and season (salt & pepper).

4. Bring to a simmer ontop of the stove then cover and put in the oven for 2 hours, Serve with potatoes and cabbage, if you like, or try sweet potatoes.

Apricot and Almond Tray Bake

I promised to bake for church. Ive been crazy busy this week so I didnt have much time. I chose this recipe from my Good Housekeeping Cookbook. All ingredients into one bowl and then baked. Hey Presto. Quick Easy and Tasty. I also had enough batter to make some mini cakes with the help of my toddler.

250g (9oz) butter at room temperature plus extra to grease

225g (8oz) golden caster sugar

275g (10oz) self-raising flour

2 tsp baking powder

finely grated zest of 1 orange ( I used clementines as that is what I had)

2 tbsp orange juice (used clementine juice)

75g (3oz) ground almonds

5 medium eggs, lightly beaten

225g (8oz) ready to eat dried apricots roughly chopped

25g (1oz flaked almonds

Makes 18 Bars

Prep Time 10 Mins

Cooking Time 30 - 40 Minutes, plus cooling

280 Cals per Bar, 16g Fatm 30g Carbohydrate

1. Grease and base line a 33cm x 20 cm ( 13 x 8 inch) baking tin

2. Put the butter, caster sugar, flour, baking powder, orange zest and juice, ground almonds and beaten eggs into a large bowl (or a free standing mixer if you have one). Mix with an eletric beater on a low setting or 30 seconds, then increase the speed and mix for 1 minute until throughly combined.

3. Using a large metal spoon, fold in the dried apricots. Spoon the mixture into the baking tin, smooth the surface with a palette knife. Scatter the flaked almonds over the top.

4. Bake at 180oC (160oC Fan) mark 4 gas for 30 - 40 minutes or until risen and golden brown and skewer inserted into the centre comes out clean.

5. Leave the traybake to cool in the tin, then cut into 18 bars and lift out with palette knife.

Roti

Makes approx 12

Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups
Salt – 1/2 tsp (optional)
Oil – 4 tsp
Warm Water – 3/4 cup
All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.
2. Add Oil and mix until all lumps are gone.
3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.
5. Heat pan on medium heat.
6. Knead the dough once and divide into golf ball size balls.
7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
8. Shake or rub off excess flour from the roti and place it onto the hot pan.
9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
10. The rotli should balloon up. Flip it over and cook on the other side.
12. Place the cooked rotli into an insulated container and smear it with butter and repeat the process for the
remaining dough.

Chicken Korma

I made double the quantity of this sauce when I made the Turkey Koftas. It freezes really well so I used it to make a Chicken Korma. I cut chicken thigh fillets (you can also use chicken breasts, I prefer the thigh fillets as they have more flavor). I fried them in olive oil till brown, then added the Korma Sauce and served with Roti. You could also serve with Rice and Naan Bread.

Korma sauce
sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed or minced
1/2 tsp groud cumin
1/2 tsp ground coriander
1/2 tsp turmeric
Pinch of garam masala
300ml chicken stock
2 tsp tomato puree
100 ml coconut milk
3 tbsp ground almonds
Salt and freshly ground black pepper

To make the sauce, heat a saucepan over a high heat. Add some oil and the onion, reduce the heat to low and cook for 8 - 10 minutes, until softened. Add garlic and cook for a further 2 minutes. Stir in the cumin, coriander, tumeric, garam masala, stock and tomato puree and simmer for 4 - 5 minutes. Pour in coconut milk, stir in the ground almonds and simmer for a further 6 - 7 minutes. Season with salt and pepper.

Recipe from - Catherine's Family Kitchen