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.
December 18, 2016 / Lyn Jones / 0 Comments
8 oz shortcrust pastry
3 large cooking apples – peel, core & chopped into fairly small pieces
1/4 cup mixed raisins & sultanas
1/4 cup each of finely chopped prunes & dried apricots
3 tsp grated lemon rind
2 Tab honey
3 Tab chopped blanched almonds
2 tsp rum or brandy (orange juice?)
sugar to sprinkle
Put dried fruits, rind, honey & rum into a bowl, stir and leave for about 15 mins.
Add apples to fruit mixture, also the almonds.
Take 3/4 of the pastry, roll out and press into an 8″ tart plate. Trim & crimp around edge, then spoon in the filling.
Roll out rest of pastry, cut into strips about 3/4″ wide, and moisten ends of each. Arrange on top of fillilng, lattice fashion, and gently press ends to edge of pastry case. Brush with water, sprinkle with sugar and bake in a hot oven for 10 mins, reduce to mod. and bake another 20-25 mins.