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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