A Good Vegetarian Curry

Lentil, pea and potato curry

Lentil, pea and potato curry

I first made this lentil, pea and potato curry about ten years ago when I was trying to teach myself to cook vegetarian meals beyond my usual repertoire of Quorn spaghetti bolognaise (from a jar) and pasta with roasted pepper (from a jar).  You can see a theme appearing here.  I have not always cooked, you see.

Since then, however, I have probably made this curry a hundred times.  For me, it seems to be the answer to so many cooking conundrums:

Pressed for time?  Make the curry.
Skint?  Make the curry.
Under the weather? Make the curry.

As life in our glorious capital imposes one or more of these upon us frequently through our long working hours, extortionate rents and close proximities to our fellow commuters, you will not be surprised by the frequency at which it appears on my table.  This curry takes no more than 40 minutes from chopping the onion to putting the mango chutney on the side of your plate and ripping yourself a slice of naan bread, and there are no complicated processes to it whatsoever.  Many of the ingredients can be taken from the storecupboard, so, providing you have built up a fairly decent collection of spices, it will cost you very little to make.  I very often have red lentils and chopped tomatoes in the cupboard, an onion and a potato in the larder and some peas in the freezer, leaving me very little to buy.

By far, though, the best feature of this curry is that it heats up beautifully.  My husband has been home early from work almost every night this week, but usually he arrives home barely an hour before I have to go to bed.  I’d almost forgotten how nice it is to have him around in the evenings.  One of the challenges of being on different schedules is finding meals that can be eaten at two different points throughout the evening.  It’s not really practical for me to eat so late, so I have to cook something that can either be assembled and cooked quickly when he comes in (for who wants to cook after working that late?) or that can be heated up.  Not having a microwave is an additional challenge.  This curry heats up well in a pan, and even benefits from sitting around for a couple of hours to let the flavours develop.  With a bit of freshly-cooked rice and a naan, it is a stress-free late night dinner.

As far as failsafe dishes go, this curry is definitely one of mine.  Best eaten in winter.  This curry is both vegetarian and vegan.

Lentil, Pea and Potato Curry

Olive oil
2 onions, finely chopped
2 cloves garlic, crushed
2 inch piece of fresh ginger, peeled and grated
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli powder
½ tsp ground cinnamon
2 medium potatoes, peeled and cut into 2cm cubes
100g red lentils
400g tin chopped tomatoes
250ml coconut milk
250ml vegetable stock
1 tsp garam masala
1 tsp salt
1 tsp brown sugar
150g frozen green peas
2 tbsp chopped coriander
1 tbsp lemon juice

Heat the oil in a large saucepan and gently cook the onion over a medium heat until soft and translucent – approximately 10 minutes.  Stir in the garlic, ginger, ground coriander, ground cumin, ground turmeric, chilli powder and ground cinnamon and cook for another couple of minutes.

Add the potato and red lentils and stir to coat.  Turn up the heat a little and add the chopped tomatoes, coconut milk, vegetable stock, garam masala, salt and brown sugar.  Stir well and bring to the boil, before lowering the heat and simmering for about 20 minutes, until the potato is tender.  Add the peas and cook for a further five minutes.

Remove from the heat and stir in the coriander and lemon juice.  Serve with rice and naan.

Adapted from a recipe by Meditterasian.

One Year Ago:  Fig, Ginger and Spelt Cake

Chocolate Rolo Cake

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Chocolate rolo cakes. The holes are from birthday candles

I’ve been trying to post the recipe for this cake for quite a few days now, but life, as they say, has gotten in the way.  I actually made this cake for my friend Dan’s birthday nearly two weeks ago and have only just managed to get myself a cup of tea, sit down in my laptop and write this thing up.  Good things, however, come to those who wait.  Or so the phrase goes.

I have a bit of a tradition of making vertiginous chocolate cakes for Dan’s birthday, getting more and more elaborate each year.  This year, I was struggling to find something to top the Chocolate Behemoth of 2013, until I came across this rolo cake by the brilliant Raspberri Cupcakes.  If you have not yet visited this beautiful baking blog, prepare yourself to feel both inspired and completely inadequate all at once.  Her cakes truly are masterpieces.

This particular creation is a rich chocolate brownie cake, sandwiched with a thick salted caramel and covered with a glossy slick of chocolate ganache.  As if that isn’t decadent enough, it has the added surprise of having a whole packet of rolos baked into each of the two cake layers; which melt a little to create pockets of caramel within the cake.  And more rolos piled on the top, natch.

To be honest, it really is best not to think too much about the ingredients for this cake.  Especially the 400g of butter.  Being the evil feeder that I am I also neglected to mention to my dining companions that it probably had hundreds and hundreds of calories per slice.  Especially those who went for second helpings.

A little bit about making caramel:  in short, don’t bother. I’ve tried every method from heating sugar to boiling condensed milk and both are time-consuming and fraught with hazards.  Use pre-made caramel or dulce de leche.  Carnation make one in a 397g tin that is just perfect.

Chocolate Rolo Cake

For the cake
400g unsalted butter
200g dark chocolate, broken into pieces
4 large eggs
200g caster sugar
200g plain flour
½ tsp baking powder
2 tubes rolos

For the filling
1 x 397g tin of carnation caramel
½ tsp sea salt

For the ganache
200g dark chocolate, broken into pieces
200g milk chocolate, broken into pieces
300ml double cream

To decorate
4 tubes rolos, each sweet cut in half

Preheat the oven to 150ºc.  Grease two 8inch sandwich tins and baseline with greaseproof paper.

Melt the butter and sugar in a glass bowl set over a pan of simmering water and set aside to cool.  In the bowl of a freestanding mixer, beat together the eggs and sugar until thick and pale.  Fold through the chocolate mixture and then gently fold in the flour and baking powder until just combined.

Scrape the batter into the prepared tins.  Push the rolos into the surface of the cake mixture and bake in the oven for approximately 30 minutes.  The cake will have shrunken away from the edges of the tin but may still have a slight wobble in the centre.  Allow to cool completely in the tin before transferring to a wire rack until needed.

Stir the sea salt into the caramel and, using a palette knife, spread a thick layer over one of the cooled cakes.  Place the other layer on top.  Reserve a small amount of the caramel to spread thinly over the top and sides of the cake.  This will help the ganache to ‘stick’.  Chill the cake in the fridge for at least half an hour.

Meanwhile, make the ganache.  Place the chopped milk and dark chocolate in a large bowl.  In a saucepan, heat the cream until it just reaches boiling point.  Pour the cream over the chocolate and leave to sit for a couple of minutes.  Stir with a balloon whisk and the chocolate will melt into the cream to form a smooth, thick ganache.  Allow to cool.

Place the chilled cake on a rack over a tray.  Pour over the cooled ganache, using a palette knife to spread it out.  It should coat the cake evenly and any excess will be caught in the tray below.  Stack the chopped rolos on top.  Transfer to the fridge to set the ganache, but be sure to bring it to room temperature before serving.

Adapted from a recipe by Raspberri Cupcakes.

One Year Ago:  Key Lime Pie

On Autumn and Squash

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Autumn leaves in East Dulwich

I feel I have to warn you that this is yet another post about butternut squash.  I understand if you want to stop reading right now.  I also feel that I should state an additional caveat: this probably won’t be the last one this year.

I am, as you may have already figured out, addicted to squash.  The big orange pumpkin-like ones, the reddish-brown cricket ball ones, the green ones that look a bit like marrows, and the humble butternut.  Few things signal the arrival of autumn than the sight of these piled up in baskets at the farmers market, still caked in a little bit of mud.

I think my love of them came from my years of vegetarianism, when they were in just about every dish I ate.  I remember the first time I tried one, however, I was not too impressed.  My mother, who cooked swede with Sunday lunch since the beginning of time (and still does!) brought one home from the supermarket ‘for a change’.  After eyeing it suspiciously for a while, she peeled and de-seeded it, cut it up, boiled it and mashed it with a little butter and some black pepper – eactly as she did with the swede.  Needless to say I was not fussed, however that was before I discovered that you could puree it into soup, roast it with allspice and even turn it into dessert.  Now I could never be without it.

Now it seems to be making its way into my cooking with some regularity.  This week I made two dishes of butternut squash, although one was to use up the leftovers of the other.  First, I made a warm salad of butternut squash, lentils, walnuts and feta, all roasted up with a bit of curry powder.  This was concocted simply because I had a lot of lentils and walnuts – my cooking really is inspired by little more than what I happen to have in the kitchen at any particular time.  As this did not use up all of the squash and feta I bought, the leftovers made their way into a simple galette, which was sliced up for lunchboxes.

Somewhere between both of these, I started making plans for a butternut squash curry.  I think I need to branch out a bit more.

Warm butternut squash and lentil salad with feta and walnuts

Warm butternut squash and lentil salad with feta and walnuts

Warm Butternut Squash and Lentil Salad with Feta and Walnuts

½ large butternut squash (you will use the other half in the other recipe), peeled and cut into 1inch pieces
1 large eschalion shallot, finely chopped
Olive oil
2 tsp curry powder
100g green lentils
125g chopped walnuts
100g feta, cut into small cubes
Handful chopped coriander leaves
2 tbsp fresh lime juice
Sea salt and black pepper

Preheat the oven to 200ºc.  In a bowl, toss together the squash, shallot, olive oil and curry powder until the squash pieces are coated.  Spread them out over a baking sheet and bake in the oven for approximately 30 minutes, until the squash is tender.  Set aside to cool a little.  Meanwhile, cook the lentils according to packet instructions and drain.

In a large bowl, combine the warm squash, lentils, walnuts, feta, coriander and lime juice.  Check for seasoning before serving.

 

Butternut squash galette

Butternut squash galette

Butternut Squash Galette

For the pastry
175g plain flour
Pinch salt
100g cold butter, cut into cubes
50ml sour cream
2 tsp lemon juice
50ml water
Beaten egg, for glazing

For the filling
½ large butternut squash
Olive oil
Sea salt and black pepper
1 large onion, halved and thinly sliced
100g feta, cut into small cubes
Parmesan, to finish

To make the pastry, combine the flour and salt in a large bowl then rub in the butter with your fingers until it resembles coarse breadcrumbs.  Mix together the sour cream, lemon juice and water in a separate bowl, and gradually add enough of this mixture to bring together a soft dough.  Transfer the dough to a floured surface, shape into a disc, wrap in clingfilm and chill in the fridge for at least half an hour until needed.

Meanwhile, preheat the oven to 200ºc.  In a bowl, toss together the squash, olive oil and salt until the squash pieces are coated.  Spread them out over a baking sheet and bake in the oven for approximately 30 minutes, until the squash is tender.  Set aside to cool a little.

Heat some more oil in a large frying pan and gently cook the onions over a low heat until they are very soft and translucent, but not browned.

When you are ready to roll out the pastry, transfer it to a floured surface and roll out to a 30cm circular shape.  Carefully pick up the pastry using a rolling pin and place it on a baking sheet (it may hang over the edges a little at this point, but this is OK.  If it overhangs by more than two inches, you will need a bigger baking sheet.)

In a large bowl, combine the squash, onion and feta and check the seasoning.  Spoon this mixture into the centre of the rolled pastry and spread out, leaving a two inch border around the edge.  Fold the excess pastry over the filling, leaving the middle open.  Brush with beaten egg and sprinkle with a little grated parmesan.  Bake in the oven for around 30 minutes until the pastry is browned all over.  Serve in slices.

One Year Ago:  Brioche Burger Buns

More Shrooms

Mushroom risotto

Mushroom risotto

First:  I had the flu jab today.  Winter is definitely on its way.

Second:  I’m really into risotto this week, so am posting the fourth recipe since beginning this blog.  Sorry.

This particular risotto is one that you’ve probably had a hundred times:  the classic mushroom risotto.  The stalwart of vegetarian options across the land, whether it be at a set-menu Christmas lunch or catered wedding.  As a former (lapsed) vegetarian, I have had the good, the bad and the ugly of mushroom risotto ranging from an utterly beautiful one in Rome, to one at a Hampshire pub with raw mushrooms and uncooked rice.  Although it seems like an easy meat-free option for a crowd, it is incredibly easy to balls it up.

For one, cooking time is essential.  The window for achieving the perfect al dente rice is small – a couple of minutes either way can give you crunch or mush, neither of which are particularly appealing.  Also, the best risotto are cooked in relatively small batches, to serve four or six.  When you consider pan sizes and hob sizes, even in commercial kitchens, this begins to make sense.  For this reason, risotto is perfect for the home cook, which makes sense as it originated as a peasant dish.

To make a good risotto at home, you need the right kind of rice, decent parmesan, patience and a strong arm for the consistent stirring (perhaps not the best dish for after a flu jab, which always gives me a dead arm).  I always use arborio rice as it is the most widely available.  If you can get hold of carnaroli, your supermarkets are obviously better stocked than my local one.  Good parmesan can be found more or less anywhere.  The other ingredients are less important – some will proclaim the superiority of home-made stock, but I have never found it to make much of a difference and often use cubes.  Which mushrooms you decide to use depends on your own tastes.  I love porcini for their strength in flavour and chestnut mushrooms for their woodiness, but have made some perfectly decent risotto using your basic button mushrooms from the supermarket.  Waitrose do a 300g box of mixed mushrooms which includes oyster mushrooms and those little Japanese enoki ones which makes things a bit more interesting.  I have an aversion to raw mushrooms, so always cook them separately first.

Risotto is a particular kind of comfort food that seems to have been designed for those days that you had a shocker at work, missed the train and got caught in the rain on the way home.  Up the parmesan if your day has been particularly bad, and follow it up with a dessert of Nutella eaten straight from the jar with a spoon.  Bikini season is ages away, after all.

Mushroom Risotto

25g dried porcini mushrooms
350g mixed mushrooms
Olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g arborio rice
150ml white wine
1l vegetable stock
Sea salt and freshly ground black pepper
1 tbsp mascarpone
50g parmesan, finely grated
1 tbsp chopped parsley
A few drops of truffle oil

First, prepare the mushrooms.  Place the porcini mushrooms in a bowl and cover with boiling water.  Leave them to soak for around 30 minutes.  Drain and reserve the water.  Roughly chop and set aside.

Slice the mixed mushrooms and fry in a little oil until tender.  Set these aside also.

Heat the olive oil in a large frying pan, or chef’s pan, and gently cook the onions and garlic until the onions are translucent, approximately five minutes.  Add the rice and stir to coat in the oil.

Add the white wine and allow it to bubble up until it has evaporated.  Add the drained porcini water and allow it to do the same.  Be careful not to let any grit from the bowl get into the pan.

Stir in the mushrooms and start adding the stock, a ladle at a time, waiting until it has evaporated before adding the next one.  Keep adding the stock, stirring constantly, until the rice is al dente.  You may not need all of the stock.  This should take about 20 minutes.

Remove from the heat and stir in the salt and pepper, mascarpone, parmesan, parsley and truffle oil.  Serve in large bowls.

One Year Ago:  The Chocolate Behemoth

Apple and Stem Ginger Crumble

In the days since I last wrote, there has been a birthday.  On Saturday night, eleven friends gathered in Honor Oak to wish our friend Dan many happy returns.

Photo by Claire Chapman

Photo by Claire Chapman

The venue was Sodo, a new(ish) restaurant specialising in sourdough pizza.  There is a lot of good pizza in London right now, and although I was reprimanded by our waitress for my use of the ‘F’ word (Franco Manca), they are among those who lifted it from late night junk food to respectable dining option.  Others include the magnificent Pizza Pilgrims, Homeslice‘s gargantuan offerings and, my personal favourite: The Gowlett in Peckham.  The pizzas at Sodo were also very good, with that charred and flavoursome dough that comes with using a sourdough starter, and good toppings.  We shared a classic anchovy/caper/olive pizza and one from the specials menu with five cheeses.

The following day, after both a late night and a troubled one (I blame the cheese), Ollie and I decided to have a quiet day at home which, for me, always means spending some time baking.  I had some Bramley apples in the fridge, given to me the weekend before by my lovely friend (and apple dealer) Aimee, which would go to ruin if not used soon.  With the dark nights drawing in and nothing to do except watch television, I decided to make a crumble.

Nothing screams ‘autumn’ like hot crumble and cold custard.  I have this rule that a hot dessert must be accompanied by something cold (cold custard, cold cream, ice cream) and vice versa.  Never hot-with-hot or cold-with-cold.  Many disagree, but that is how I like it.  This crumble is a very simple combination of chopped apple, chopped stem ginger, a little syrup from the ginger jar and a sprinkling of sugar, topped with an oaty crumble.  I used four pieces of stem ginger as we both like it fiery.  If I was making this for others, I would probably tone it down to three.  Feel free to use a different crumble mix if oats aren’t your bag, or a ready-made one if you’re feeling super lazy.

Apple and stem ginger crumble

Apple and stem ginger crumble

Bake in your favourite dish.  This crumble will serve about six people, perfect for a large family lunch.  If you, like we, are a family of two, there will be lots for leftovers.  Eat straight from the fridge with (hot) custard.

Apple and Stem Ginger Crumble

650g bramley apples, peeled, cored and cut into cubes
4 pieces stem ginger, finely chopped
3 tbsp caster sugar
2 tbsp syrup from the stem ginger jar
75g rolled oats
100g demerera sugar
100g plain flour
75g butter

Preheat the oven to 200ºc.  Lightly butter an ovenproof dish.

In a large bowl, combine the apples, stem ginger and sugar.  Mix with your hands and arrange in the bottom of the buttered dish.  Pour over the ginger syrup.

In a separate bowl, mix together the oats, demerera sugar and plain flour.  Rub in the butter until you have a rough crumble, then sprinkle it over the apple mixture, covering it completely.  Pat the crumble mixture down gently with your hands and bake in the oven for 30 minutes until golden brown and bubbling at the edges.

One Year Ago:  Nan’s Tea Loaf

Lamb Rogan Josh

Lamb rogan josh

Lamb rogan josh

Things have improved vastly in the past few days, so much so that I am writing this post from the number 12 bus on my way into the office.  My shoulder has almost completely recovered and the sun is shining in through the window.

Now I am no longer injured, I will be able to go ahead with my plan to go indoor climbing on Friday evening.  Wednesday was Ollie’s and my nine-year anniversary.  We decided a while ago to scrap this one as we now have a wedding anniversary to celebrate each June, but shortly after reconsidered and decided instead to use it as an opportunity to do something in London that we have never done before, something perhaps a bit crazy and off-the-wall.  So Friday you will find me scrambling up a wall in a disused biscuit factory in Bermondsey.  How I love making new traditions.

As well as this, I followed an old tradition of asking Ollie what he would like for dinner that evening.  Asking that of somebody who loves food so much often gets an unpredictable answer, but this time he said exactly what I expected him to say:  he wanted a curry.

Curries are so perfect for this time of year, not only because they are warming, but because autumn produce lends itself so well to being cooked in this way.  Take a little look at the Eat the Seasons blog and you’ll see listed there a number of vegetables, meats and fish just dying to be cooked up in spices.  I decided to make a lamb curry, as we had eaten two chicken dishes earlier in the week, and to make the most well-known lamb curry of all: the rogan josh.

The problem with making curry on a weeknight is that you need one that can be cooked in a relatively short time.  Unless you want to eat at 11pm, slow cooking or lengthy marinading is out – best to leave those for the weekend.  This recipe, based on one by Anjum Anand, manages to get a deep rich flavour without either of these processes.  Lamb leg meat is the best for this type of curry, but it can be pricey, so use neck fillet instead if you are watching the pennies.  The lamb is cooked first in the spices, and then cooked down in water several times to create a deep rich sauce.  The whole cooking time is no more than an hour and can easily be reheated.  Best eaten with a cold bottle of Brewdog‘s Punk IPA.

Lamb Rogan Josh

Vegetable oil
10 black peppercorns
10 cardamom pods
4 cloves
1 cinnamon stick
1 onion, finely chopped
500g lamb neck fillet
6 garlic cloves
1inch piece of ginger, peeled and quartered
2 tsp ground coriander
2 tsp ground cumin
½ tsp cayenne pepper
2 tsp ground fennel seeds
1½ tsp garam masala
Salt
2 tomatoes, pureed
3 tbsp natural yoghurt
Bunch fresh coriander, leaves only, chopped

Heat the vegetable oil in a very large saucepan and fry the peppercorns, cardamom pods, cloves and cinnamon for a couple of minutes until fragrant.  Add the onion and cook on a medium heat until translucent and starting to brown, stirring occasionally, about 10 minutes.

Add the lamb and cook for about five minutes until browned all over.

Puree the garlic cloves and ginger together in a food processor with a tablespoon of water until they come together in a rough paste.  Add to the lamb, stirring to coat, and cook for a further five minutes.

Stir in the ground coriander, ground cumin, cayenne pepper, ground fennel seeds, garam masala, salt, pureed tomatoes and yoghurt.  Reduce the heat to low and cover with a lid, cooking for 10 minutes.

Add 2-3 tablespoons of water to the mixture and cook on a medium heat for a further 8-10 minutes, stirring continually, until the sauce has thickened.  Add a little more water if the sauce begins to dry out.

Pour in enough boiling water to cover the lamb and bring to the boil.  Simmer for 10-15 minutes until the sauce is thick and the lamb is cooked and tender.

Serve with rice, naan, chutney and raita.

Serves 2-3.  Adapted from a recipe by Anjum Anand.

A Soup of My Leftovers

Roast chicken, kale and lentil soup

Roast chicken, kale and lentil soup

In the last few days I have spent a considerable time complaining about three things:  being ill, having a sprained shoulder and that our precious Mk1 Golf GTI has broken down again.  It seems 30-year old things break down occasionally, myself included.

On Sunday I made the simplest roast chicken: half a lemon in the cavity, a little olive oil and a lot of sea salt on the skin to make it really crispy, roast for two hours. That’s it.  I always buy a large chicken, even just for the two of us, as I love to have leftovers.  Even once we have made a huge dent on the breast meat and thigh meat, and have devoured a wing each (the best bit), there is usually still enough for another large meal and a couple of sandwiches.  I have made a number of chicken pies with the leftover meat, especially in the colder months; in the summer it ends up in salads, like my chicken and bread salad with harissa and pomegranate seeds.  This time, it was destined for a soup – just the thing for a warming weeknight supper.

This soup is, as the best chicken soups are, based on a broth of chicken stock.  Home made, of course, is best, but if you don’t have it, stock cubes are fine.  This time, my broth was a mixture of both.  I usually decant chicken stock into old plastic soup containers, which hold about 600ml of liquid.  I only had one left, and the soup requires about 1200ml of stock, so I made up the rest with a cube.

Also in this soup is a healthy mixture of kale, onions, celery, green lentils and pearl barley.  It can be made in under an hour and is best served with crusty bread.  The crustier, the better.

Roast Chicken, Kale and Lentil Soup

Olive oil
1 onion, chopped
2 celery stalks, thinly sliced
2 garlic cloves, finely chopped
½ tsp ground cumin
¼ tsp ground cinnamon
Large pinch chilli flakes
1 bay leaf
1.2l chicken stock
100g pearl barley
100g green lentils
Leftover roast chicken
75ml natural yoghurt
Sea salt and freshly ground black pepper
Two large handfuls kale, shredded
2 tbsp lemon juice

Heat the oil in a large saucepan and saute the onion, celery and garlic until translucent – about five minutes.  Stir in the cumin, cinnamon, chilli and bay leaf and cook for a further couple of minutes.

Add the chicken stock, pearl barley and lentils, bring to the boil and simmer for about 30 minutes until the barley and lentils are tender.

Add the roast chicken and the yoghurt and heat through without boiling.  Season with salt and black pepper.

Toss the kale in a little lemon juice then divide between two large bowls.  Ladle the soup over the kale, the heat will wilt it.

Serves two with extra for leftovers.  Adapted from a recipe by Gourmet Traveller.

One Year Ago:  Allspice-Roasted Pumpkin with Chickpeas and a Tahini-Lemon Dressing