Make the pesto:
Pulse the basil, garlic and pinenuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured puree. Pour into a bowl and fold in the parmesan.
Cook the garlic:
Blanch the 6 cloves in boiling water for 3 minutes. Drain all the water off then add 200ml of the stock and half the butter. Simmer, uncovered, for about 15 minutes until the garlic is really soft and the stock and butter have reduced to a syrupy glaze. Remove from the heat. (You can do this up to 4 hours in advance).
Cook the pumpkin:
Heat oven to 200C. Toss the pumpkin cubes with the olive oil, season and roast for 10-15 minutes until just tender.
Make the risotto:
Sweat the onion in the remaining butter in a large shallow pan until soft – about 5 minutes. Tip in the rice, raise the heat and toast the rice until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before adding the next ladleful.
Once the rice is al dente, fold in the two cheeses, garlic cloves and pumpkin. Cook for a further 2 minutes.
Serve with a drizzle of pesto on top.
Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger and onions.
Fry the spices and onions for 5-10 minutes over a low heat until onions are translucent. Now add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
Add the coconut cream and the water and heat to a gentle simmer.
Next add the cooked chicken pieces and the tomatoes and poach gently over a low heat with the lid off for about 20 minutes, or until the chicken is completely cooked through, keep an eye on the pan to make sure it doesn’t dry out, you should end up with a nice sauce the thickness of cream. If it looks like there won’t be enough liquid put the lid on while the chicken cooks.
Serve with steamed rice, this is a wonderfully fragrant and creamy curry.
This Indian recipe makes quite a sweet, rich curry.
Crush the cloves, cardamom pods, cumin seeds and fenugreek seeds using a pestle and mortar – discard the green husks from the cardamoms. Gently fry the onion in groundnut oil until it is soft and slightly caramelised. Add the garlic, ginger and chilli and fry together for a few minutes.
Add all the spices and the salt and gently fry for a few minutes. Add the tomatoes and mix well with the spices. Allow to bubble for a few minutes then add the water. Bring back to the boil and add the chicken. Mix well and simmer, uncovered, for 5 – 10 minutes or until chicken is cooked.
Add the mango chutney and the fresh coriander. Mix well and taste for seasoning. Serve with basmati rice.
This is an excellent Spanish stew recipe, ideal for a Sunday dinner, try and get a single piece of lamb that you can dice yourself into nice big chunks, or ask the butcher to do it for you Continue reading “Spanish lamb stew”
This is a great pasta dish, I would never of thought of having lamb and pasta together but it works perfectly and the peppers add a nice sweet flavour Continue reading “Lamb and sweet pepper sauce”
You can use pork chops for this but I find that steaks are better if you can get them. This is a Caribbean style of recipe hence the addition of rum and allspice Continue reading “Rum glazed pork chops with sweet potato”
This is a great little Indian starter, chickpeas, mango and coconut all work well together to create a fresh favoured dish Continue reading “Chickpea, mango and coconut salad”
This is a really easy Asian salad recipe that involves no cooking, apart from poaching a chicken breast and that’s hardly taxing! It’s great to have if you feel you’ve been overdoing rich and heavy foods as it is light, fresh and healthy. Continue reading “Vietnamese Chicken Salad”
Pork belly is amazing, it just needs alot of cooking, it goes well with chorizo (double pork!) Polenta chips are a good addition but any carb will work with this dish Continue reading “Chorizo and pork belly with polenta chips”