Sweet and sour lentil dhal
You can use red or yellow lentils for this. I prefer yellow for the fabulous colour with the turmeric. If you have too many yellow lentils you can make a pot of pease pudding too. Simply take 4 tbsp cooked lentils from the pan after step 1, season well and blitz to a smooth puree. Keep in a covered pot in the fridge. It will set to a smooth paste. Delicious with ham.
· 250g dried lentils
· 500ml chicken or vegetable stock
· 2 bay leaves
· 1 tsp turmeric
· 2 tbsp cider vinegar or tamarind paste if you have it
· 2 tbsp brown sugar
1. Rinse the lentils in cold water and place in a saucepan. Cover with stock, add the bay leaves and turmeric and simmer until tender – around 25 minutes.
2. Add the cider vinegar( or tamarind paste) and sugar and mix thoroughly until the sugar has dissolved. The lentils will break up as you mix to form a rough puree.
3. Season to taste.
Mushroom Bhaji
This is a great way to use up mushrooms that are starting to look a little sad. A breathable mushroom bag will keep your mushrooms dry and fresh in the fridge for longer.
· Sliced mushrooms – any closed cup variety will do
· 1 tsp each olive oil and butter or ghee
· 1 clove garlic crushed
· 1 tsp each coriander and cumin
· Juice of half a lemon
· 1 tsp corn flour slaked with a little water to a smooth paste
· 100ml white wine
· 200ml chicken or vegetable stock
1. |
In a small saucepan, fry the mushrooms in the oil and butter until golden. |
2. |
Add the garlic, spices and lemon juice and simmer for a minute. |
3. |
Add the wine and stock and simmer until reduced by half. |
4. |
Stir the corn flour through until thickened and let it simmer for a couple of minutes. |
5. |
Season to taste. |
Almond pilau rice
· 1 large onion, finely chopped
· 2 cloves garlic, crushed
· 300g basmati rice rinsed in cold water
· 600ml cold water
· Knob of butter or ghee
· 100g flaked almonds
1. Fry the onion in a little olive oil until golden, then add the garlic to soften for a minute.
2. Stir the rice through to make sure each grain is coated then add the water, cover and bring to the boil. Turn down the heat and let the rice simmer for 5 minutes. Turn off the heat and leave the rice covered to continue to steam. Don’ t be tempted to stir the rice – the lid needs to stay on for the cooking to finish. 3. Toast the almonds in a small pan until lightly golden. 4. Add the butter and almonds to the rice and fork through gently. Season to taste.
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