June 21, 2021 / Lyn Jones / 0 Comments
Ingredients
- 1 whole cauliflower
- 3 garlic cloves
- 10g piece of fresh ginger, peeled
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp curry powder
- 1 whole lemon
- 2 red onions
- 30g cashew nuts
- 30g Blanched almonds
- 400ml coconut milk
- 400g tinned tomatoes, chopped
- 400g chickpeas
- 100g baby spinach leaves
- 1 fresh red chilli (approx. 15g)
- 35ml vegetable oil
- salt and black pepper to taste
- basmati rice (or microwave rice pouches), to serve
- In a wok (or heavy-based saucepan), sauté the onions in the oil for 4 minutes on a low heat.
- Meanwhile peel the onions, cut into halves and thinly slice. Peel and mince the garlic. Grate or finely chop the ginger. Finely chop the chilli along with the seeds.
- Add the nuts to wok and cook for a further minute.
- Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for 1 minute, stirring as you cook.
- Add the coconut milk and the chopped tomatoes to wok, stir in. Grate and juice the lemon. Add the grated lemon rind and juice to the curry sauce.
- Bring the sauce to the boil, season with some salt and plenty of black pepper.
- Cut the cauliflower into eighths and add to the sauce.
- Drain the chickpeas and add to the wok. Gently cook for about 25 minutes until the cauliflower is just cooked and the sauce has thickened.
- Add the spinach leaves, stir through and cook another 5 minutes.
- Garnish with lime wedges, chopped fresh chilli and coriander leaves. Serve alongside cooked basmati rice.
June 21, 2021 / Lyn Jones / 0 Comments
Ingredients
- 1kg washed white potatoes
- 100g baby spinach leaves
- 2 cups plain flour
- 4 tsp salt
- 2 free range eggs
- 400g mushrooms, trimmed and sliced
- 6 Tab butter, softened
- 3 garlic cloves, sliced thinly
- 1 tsp rosemary leaves, chopped
- 4 small sprigs of rosemary
- ½ cup grated parmesan cheese
- handful of fresh basil, to garnishPeel and chop potatoes into chunks. Add 1 teaspoon of salt to a pot of boiling water and cook potatoes until soft. Drain and let cool.
- Place baby spinach into a heatproof bowl and pour 1 litre of boiling water over the spinach, let stand for a few minutes then drain into a sieve. Let spinach cool then squeeze as much water as you can from the leaves. Finely chop and place into a large mixing bowl.
- Using a potato ricer or masher, mash potatoes until no lumps remain and potatoes are very smooth. Place into the mixing bowl with the chopped spinach, add 1 teaspoon of salt.
- Using a spatula, work the spinach into the potato until evenly combined. You should end up with a smooth, pale green mash.
- Add flour ½ cup at a time, using the spatula to work through the potato. You should end up with a soft dough that is no longer sticky. Add a little extra flour if needed.
- Turn dough onto a lightly floured surface and knead until smooth and silky in texture. Shape dough into a round ball, then divide into 6 evenly-sized round balls.
- Roll one of the portions out into a 2cm diameter log. Cut into 2cm pieces and roll out and use a fork to flatten gnocchi slightly and create ridges. Set them aside on a lightly floured tray. Repeat with the remaining dough.
- Place a large pot of water over the stove and bring to the boil, adding 2 teaspoons of salt.
- To make the sauce add butter to a medium-sized frying pan and melt over medium heat. Add garlic, mushrooms and rosemary leaves and cook until butter and mushrooms have browned.
- Cook gnocchi in batches in the boiling water for 3 minutes, or until it has risen to the surface.
- Strain gnocchi and place it into the pan with mushroom sauce, along with the parmesan cheese. Coat the gnocchi gently with the buttery fried mushrooms.
- Serve with grated parmesan, basil and a fried sprig of rosemary to garnish.