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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 7 Jul 2016 17:05
成人快手 Radio 2

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  • Martha Reeves and the Vandellas

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    • Dancing In The Streets: Motown's Greatest Hits (Various Artists).
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  • Cozy Powell

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    • The Best Of Don Williams (Vol 3).
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  • Grace

    Hell Of A Girl

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  • Bill Monroe and the Bluegrass Boys

    A Beautiful Life

Spiced Vegetables & Paneer with Cashew & Quinoa Crumble

by Cyrus Todiwala from Mr Todiwala鈥檚 Spice Box (Mitchell Beazley / Octopus)

听

In this simple baked dish, you can use any seasonal vegetables such as broccoli, squash, aubergine 鈥� whatever you fancy or have to hand.听 No flour is used in the sauce to thicken it, but you can do so if you wish.听 Serve with pasta or rice.

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Serves 4 as a main or 6-8 as a side

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Prep Time: 30 mins

Cooking Time: 45 mins

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Ingredients

Cauliflower 1 small, cut into small florets, stalks chopped separately into small pieces

Carrots 2, diced

Potato 1, peeled & diced

Onion 1, coarsely chopped

Fresh Green Chillies 2 finger-type, coarsely chopped

Garlic 2 Cloves, roughly chopped

Fresh Root Ginger 5cm (2in) piece, peeled & roughly chopped, peelings reserved

Extra Virgin Rapeseed Oil 2 tbsp

Paneer 150-200g (5陆 - 7oz), diced

Green Pepper 1 small, cored deseeded & diced

Fresh Red Chilli 1 small, diced

Chickpeas 1 x 400g (14oz) can, drained & rinsed

Chopped Fresh Coriander 2 tbsp

Tomato Sauce (see below) to serve

Salt & Freshly Ground Black Pepper

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For the Spice Paste

Ground Cumin 1 tsp

Ground Coriander 2 tsp

Ground Turmeric 陆 tsp

Red Chilli Powder 1 tsp

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For the Crumble Topping

Raw Cashew Nuts 100g (3陆 oz)

Cumin Seeds 1 tsp, toasted (in a heavy based frying pan over a low heat until brown & aromatic)

Coriander Seeds 1tsp

Quinoa 3-4 tbsp, uncooked

Fresh Green Chilli 1, deseeded

Olive Oil, 1 tsp

Butter 15g (陆 oz), at room temp

听

Method

First make the spice paste by combining all the ingredients in a small bowl with a few tbsps of water.听 Cover & set aside until needed. Cook the cauliflower florets for about 5 mins in a pan of boiling salted water.听 They should be slightly firm; certainly not soft.听 Strain, reserving the cooking water, & immediately refresh in cold water. Return the cooking water to the pan & cook the carrots for 3-4 mins, again until just done.听 Strain, reserving the cooking water, & immediately refresh in cold water. Return the cooking water to the pan & cook the potato for about 6-8 mins, until tender.听 Strain, reserving the cooking water, & immediately refresh in cold water. Return the cooking water to the pan & cook the cauliflower stalks with the ginger peelings for 15-20 mins, until soft.听 Set the pan aside to cool. Preheat the oven to 190C/ 375F/ Gas Mark 5. Put the onion, green chillies, garlic & ginger into a blender, add the vegetable water & its contents & pur茅e to a smooth liquid. Heat the oil in a deep non-stick pan or flameproof casserole dish.听 When hot, add the paneer & cook for 1-2 mins, turning so that it browns nicely on all sides.听 Add the green pepper & the fresh red chilli & saut茅 for 1 min, then add the spice paste.听 Cook for anther 1-2 mins until the oil starts to be released.听 Pour in the pur茅ed mixture & cook for 4-5 mins, until gently bubbling but not spluttering. Stir in the cooked cauliflower, carrots & potato plus the chickpeas & mix well, adding some water if the mixture seems too thick.听 Cover & simmer for 5-6 mins, then taste & season.听 Stir in the fresh coriander & transfer to a baking dish. To make the crumble, put the cashews, seeds, quinoa & fresh chilli into a blender & whiz to the texture of coarse breadcrumbs.听 Add the olive oil & softened butter & whiz again. Sprinkle the mixture evenly over the vegetables & bake in the oven for 12-15 mins, until the top is golden & crispy. Serve with homemade Tomato Sauce on the side.

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For the Tomato Sauce

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Ingredients

Extra Virgin Rapeseed Oil 1 tbsp

Cinnamon Stick 2 x 10cm (4in) pieces

Dried Red Chillies 4, each broken into 3 pieces & deseeded

Fresh Green Chillies 3-4, slit lengthways into 4 pieces

Onions 2, finely chopped

Malt Vinegar, 1 tbsp

Raw Cane or Muscovado Sugar 2 tsp

Fresh or Canned Tomatoes 400g (14oz), chopped

听

Method

Heat the oil in a saucepan or flameproof casserole dish.听 When hot, add the cinnamon stick & saut茅 for a few seconds, before adding the dried red chillies.听 As soon as the chillies darken, add the fresh green chillies & onions.听 Saut茅 until the onions are soft. Add the vinegar & sugar & simmer for a few mins, then add the tomatoes.听 Cook gently until the mixture thickens slightly.听听 Season with salt & pepper & set aside.

Broadcast

  • Thu 7 Jul 2016 17:05
    成人快手 Radio 2