oliveoilandlemon

recipes for healthy living

Tag: spices

2 Potato Vindaloo – Ottolenghi Style

2 Veg Vindaloo

Im not vegetarian but I do eat meat free a day or 2 every week. I love finding new recipes for vegetables and it is to other cuisines I like to look for inspiration. This recipe is from Ottolenghi’s book Plenty and we make it pretty often here. The recipe has potatoe in it – I often substitute Butternut Squash which works just as well and better for you. It seems like it takes a while but actually it just bubbles away once you have in it the pot. Its full of good stuff and I particulary like the circulatory benefits from the ginger, paprika, and chilli. It has an extraordinary flavour- sweet, sour, warming and a nice hit of heat from the spices too..Next time I’m in London I swear I’m going to get to one of the branches to enjoy their version, as well as some of the delicious tray bakes they are famous for.

Serves 4
Ingredients
8 cardamom pods
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp cloves
1/4 tsp ground turmeric
1 tsp sweet paprika
1 tsp ground cinnamon
2 tbsp oil
12 shallots (300g in total)
1/2 tsp brown mustard seeds
1/2 tsp fenugreek seeds
25 curry leaves – (From the Asia market and can be frozen if you buy extra)
2 tbsp chopped fresh root ginger
1 fresh red chilli, finely chopped
3 ripe tomatoes, peeled and roughly chopped
50ml good quality cider vinegar
400ml water
1 tbsp caster sugar
400g peeled potatoes or butternut squash cut into 2.5cm dice
2 small red peppers, cut into 2cm dice (I didnt have, make it anyway!)
400g peeled sweet potatoes, cut into 2.5cm dice
salt mint or coriander leaves to serve

Start by making a spice mix. Dry-roast the cardamom pods and cumin and coriander seeds in a small frying pan until they begin to pop. Transfer to a pestle and mortar and add the cloves. Work to a fine powder, removing and discarding the cardamom pods once the seeds are released. Add the turmeric, paprika and cinnamon and set aside. Heat up the oil in a large heavy-based pot. Add the shallots with the mustard and fenugreek seeds, and sauté on a medium low heat for 8 minutes, or until the shallots brown. Stir in the spice mix, curry leaves, ginger and chilli and cook for a further 3 minutes. Next, add the tomatoes, vinegar, water, sugar and some salt. Bring to the boil, then leave to simmer, covered for 20 minutes.
Add the potatoes and red peppers and simmer for another 20 minutes. For the last stage, add the sweet potatoes. Make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking until the potatoes are tender.
Remove the lid and leave to bubble away for about 10 minutes to reduce and thicken the sauce. Serve hot, some plain yoghurt on the side is good with it.
This dish can be made ahead of time and kept for a few days – It actually gets better!

3 delicious winter vegetable recipes

Veg Display

I wasn’t great on veg when I was younger but I think that was because the trend at the time was for a lot of ‘boiling the life’ out of a pot of vegetables and serving them fairly mushy. Thankfully that’s not the case anymore and now I do love most veg. This time of year all the great cabbages abound and Savoy and Red are two of my favourite. I also really love sweet potato and I often cook all three of these recipes but even one of them is lovely with your favourite meat or fish. My husband and daughter love these with a roast confit duck leg and their favourite gravy.

Braised red cabbage

This is a great recipe as you can just put everything into a lidded casserole and throw it into the oven. It takes a while to cook but is worth it –  A stir every new and then to make sure it isn’t sticking is all that is required. It has quite a bit of butter in it which gives it a lovely glossy sheen.

1 red cabbage – core it and shred it finely
3 or 4 apples – peeled cored and chopped finely
1 tsp ground cuimin
1 star anise
2 cloves
100g butter – chopped into about 5 or 6 pieces.
A few tablespoons of red, white or sherry vinegar
A squeeze of  juice- I use about ½ clementine at this time of year.

Preheat oven to 170 C
Combine all the ingredients and pack into a buttered heavy casserole dish. Put on the lid and pop into the oven. Bake for about 2 hours – check occasionally to stir and prevent anything sticking. When it is ready I usually remove the star anise and cloves so no one gets a surprise when eating it.

Sweet Potato Puree
This recipe can be made hot with a chilli if you like it. Cook the sweet potato with half a chill and include it in the blender. I usually omit if I’m doing it for my daughter.

Enough for 2
1 large sweet potato
Small bunch of coriander
30g butter
Olive Oil and tamari or light soy sauce to taste (about 1 tbsp each)

Peel the sweet potato and cut into rough pieces. Cover in a pot with enough cold water to cover, add pinch of salt and bring to the boil. Reduce to a simmer and cook for about 15 minutes until the potato is cooked. Drain and throw into the blender with butter and coriander- Remember to include the coriander stems also. Blend until smooth. If you have included the chilli you blend this also. Taste the puree and add olive oil and tamari together with some additional salt to season. Adjust to suit your taste and serve.

Stir Fried Savoy Cabbage
½ Savoy cabbage – enough for 2 or 3 servings.

2 clove garlic peeled, chopped and mashed
2 Tbsp Oil for stir frying or Duck Fat (If Im serving this with duck I usually stir fry it in some duck fat).

Remove the tough outer leaves and centre stalk from the cabbage
Pile the leaves one on top of each other, roll up like a cigar and finely slice
Blanch the cabbage in a pot of boiling salted water for about 4 minutes
Refresh in cold iced water and drain. This par cooks your cabbage so your don’t have to stir fry it long when preparing and you can have your cabbage prepared up to this point if you want to get it ready earlier.
Heat your oil or duck fat and when hot add the mashed garlic and stir fry for about 30 seconds. Add the drained cabbage, season with salt and stir fry until cooked through.
This will take a just a few minutes – Serve and enjoy.

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