This delightful curry is a fusion of Thai and Indian. It’s a perfect light and meatless meal.
1 medium head cauliflower, cut into florets
2-3 tsp. sea salt flakes or kosher salt
2 bay leaves
1 tbs. cold-pressed coconut oil
2 scallions, thinly sliced
2 tsp. finely copped fresh ginger
3 cardamom pods, crushed
1 tsp. cumin seeds
1 tbs. finely chopped coriander stems
1/4 cup Thai red curry paste
14 oz. tin coconut milk
2/3 cup cashews
1 lime, halved
small handful coriander leaves
naan or flatbreads, to serve
Put a saucepan of water on to boil and tip in the cauliflower. Once boiling, add 2 tsp. salt and the bay leaves. Cook for 4-5 minutes, or until just barley cooked. Drain.
Heat the oil in a wok or skillet that has a lid. Add the scallions, ginger, cardamom, cumin and coriander stalks. Stir over a medium heat for a minute or two, then add the curry paste and coconut milk. Add the cauliflower and check the sauce for seasoning. Cover and simmer for 10 minutes. Remove the cardamom pods.
Meanwhile in a small dry frying pan, toast the cashews until they have colored. Stir half into the cauliflower and set the other half aside.
Transfer the cauliflower to a 2 serving bowls and top with the reserved cashews, coriander leaves and a sprinkle of lime juice. Serve with warm naan or flatbread.
It is hard to believe that it takes longer to do the washing up than it does to make this fabulous frozen treat. Spiced by the warmth of freshly grated nutmeg and spiked by the mellowness of brandy, this is, indeed, the ultimate autumn pleasure.
1/2 cup canned pumpkin puree
2/3 cup sweetened condensed milk
1 1/4 cup heavy cream
1 tsp. freshly grated nutmeg
3 tbs. brandy
Combine the pumpkin and sweetened condensed milk in a bowl and stir to mix.
Whisk the cream into soft peaks, then whisk in the pumpkin mixture until thick again. Grate in the nutmeg and whisk in the brandy.
Pour into an airtight freezer container and freeze overnight. Take out of the freeze 5 minutes before serving to soften.
This stew is remarkable in its ease for entertaining and its fullness of flavor. Serve with short grain brown rice and a green veg.
5 1/2 lbs. beef short ribs, cut into 2″ squares
1 cup hoisin sauce
2 cups water
1/4 cup soy sauce
1/2 cup Chinese rice wine
2 tbs. Chinese 5 spice powder
1 tbs. crushed red pepper flakes
1 tbs. Asian sesame oil
4 fat cloves of garlic, peeled and finely grated or minced
1 fresh red chili, deseeded and finely chopped, to serve
2-3 tbs. fresh coriander, chopped, to serve
3-4 lime wedges, to serve
Heat the oven to 300°F. Clatter the short ribs into a large pan that has a lid. Mix together the hoisin sauce, water, soy sauce, wine, 5 spice powder, red pepper flakes, sesame oil and garlic, then pour over the ribs. Cover everything with a layer of parchment paper, tucking it in around the ribs, then cover with the lid. Roast for 4 – 4 1/2 hours until the meat is tender and coming away from the bone. Allow to cool for a bit.
Transfer the ribs into a bowl and gently remove the bones. Cover and chill for at least 1 day or up to 3 days.
Before reheating the ribs, remove the hard layer of fat that will have formed on the top and discard. Transfer the meat to a oven-proof dish, cover with a lid or foil and reheat at 400°F for 1 hour or until piping hot.
Scatter the red chili, and coriander over the top and serve with lime wedges.
Serves 6 – 8
This lovely salad is truly a treat. The salmon is poached into a silky, coral texture and combined with creamy avocados and crunchy toasted pumpkin seeds. Served warm or chilled, this will be a new favorite.
2 salmon fillets
2 scallions, torn in half
1 tsp. black peppercorns
1 1/2 tsp. lime juice
2 tsp. sea salt or kosher salt
3 tbs. pumpkin seeds
4 oz. watercress
1 tsp. apple cider vinegar
1 small, ripe avocado, scooped out into curls
1 tbs. extra-virgin olive oil
Put the salmon in a small frying pan and cover with cold water. Add the scallions, peppercorns, lime juice and salt. Bring to a boil, then turn the salmon over, cover the pan and leave to sit for 7-10 minutes, until the salmon is done. (This depends on the thickness of the salmon.) Take the salmon out of the pan and leave to cool for a few minutes or chill to use later.
Tip the pumpkin seeds in a small, dry skillet and toast them on the stove over a medium heat until they start to snap. Take off the heat and leave until needed.
To serve, arrange the watercress on a large plate, sprinkle with the vinegar and toss. Break up the salmon into pieces and place on top. Add the avocado curls, sprinkle with the pumpkin seeds and drizzle with the olive oil. Check seasoning and add sea salt, if needed.