Spiced pumpkin, corn and nutty crunch salad

*Bake in a moderate oven diced pumpkin which has been coated with a little olive oil and any of your favourite spices ... I have used praprika lemon pepper and salt.
*While baking shred or break up red baby cos lettuce onto a platter.
*Add and combine fresh herbs of coarsely sliced mint and coriander.
*Crunch is achieved by adding fresh corn kernels and some chopped unsalted cashews or similar nuts of choice.
*Dressing is made by whisking together some softened pepperberry honey, natural yoghurt, mustard seed, a small amount of olive oil and finely sliced fresh herbs of coriander and mint.
*When the pumpkin is cooled add it to the salad and drizzle with the dressing before gently tossing and finishing off with a few more chopped nuts.
*Serve with your favourite protein ... my choice tonight was crumbed butterfly prawns. 

Spicy Eggplant

Spicy Eggplant

I had heard of fenugreek but had never cooked with it so when I was given some I was inspired to experiment with this new found spice. It smelt delicious with a slight curry powder flavour but not spicy on its own. The resulting recipe is delicious and can be as spicy or not as you like by adding or omitting chilli and chilli powder.

• Pan fry a large cubed eggplant in a little oil and butter until a nice golden colour. Remove from the pan.
• Add a good splosh of oil to the pan along with a 1/2 teaspoon of each cumin, sesame seeds and crushed fenugreek seeds. Fry until the cumin go golden brown and then add a thumb sized piece of chopped fresh ginger, a couple cloves of garlic and a diced green chilli and cook for a minute or two.
• Then add 2 finely diced onions and gently fry for about 10 minutes until everything is softened.
• At this point return the eggplant and add 1/4 cup of tomato puree and a 1/2 teaspoon of both ground coriander and turmeric along with about 3/4 teaspoon of salt.
• Finally add about 1/2 cup (small can) of coconut milk and a handful of fresh coriander leaves.

No two ways about it I am not a lover of eggplant but I have to say this vegetarian meal or side dish is the exception to my rule. I really loved the soft veg and the lovely flavours created with this recipe.

* If you like it extra spicy add some chilli powder at the point you add the turmeric.

Thai Red Curried Sweet Potato Soup

Thai Red  Curried Sweet Potato Soup
with fresh Ginger, Turmeric, Lemon grass & Coriander

Thai food in my opinion is all about the use of fresh herbs... my favourite thing to use when even they are available... this is a favourite of my soup recipes. 

This soup is unusually "baked" although it can be simmered on a stove top... I would love your feedback as to whether you think it makes a difference to the final taste. ???

 

• In an  oven proof saucepan firstly soften on the stove top in a little olive oil a diced sweet red onion, a tablespoon of Thai Red Curry paste, a couple of teaspoons of fresh lemon grass and the stems of a plant of coriander which you have crushed in a mortar and pestle, heaps of freshly grated ginger, about 2 teaspoons and the same of fresh grated turmeric... (These are both so good for you with regard to digestive, anti-inflammatory and antioxidant benefits... google them and add them to your diet today... you won't look back)
• Add to this a kilo or two (depends how many your serving) of diced sweet potato and stir to coat for a couple of minutes.
• Now add 2 tablespoons of fish sauce and a can of coconut cream and finally enough vegetable stock to just cover the potato... cover and place into the oven and bake slowly until the sweet potato is cooked. 

Serve this soup topped with coriander yoghurt... 

(exactly as it sounds coriander and natural yoghurt blended together in your whiz machine), more fresh coriander and cracked black pepper.
More recipes for soup to come through winter.

Kofta with Saffron Dressing ... Mars Bar Slice...

Beef/Pork Kofta with Saffron Yoghurt Dressing

School Holidays... cooking class activity held with our local Youth Group. Everyone enjoyed preparing, cooking  and eating these yummy Kofta along with a tossed salad and Mars Bar Slice for dessert... nothing left over is a good indication of success and now the kids have been skilled in the art of cooking these themselves at home. So simple even the kids can do it!

• Into a food processor place 1 roughly chopped brown onion, 1 cup of loosely packed fresh herbs such as coriander, continental parsley and mint... finely process.
• Next add 1kilo of minced meat... we used 50/50 pork and beef... process again quickly.
• About 100grams of crumbled feta and two eggs.
• Finally 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground allspice and some salt and pepper.
• Pulse this mixture to a paste like consistency and then form into sausage shapes around bamboo sticks using about a tablespoon or so of the mix on each. (This mix produced about 17 as pictured)

The Kofta can either be grilled or cooked on a BBQ and the kids did this also.

BBQ time

Saffron Yoghurt Dressing and tossed salad

Saffron Yoghurt Dressing

• Take 10 threads of saffron and soak them in a tablespoon of hot milk until the milk goes cold.
• Add this along with a couple of tablespoons of fresh chopped coriander to a 250 gram tub of Greek style yoghurt and there you have it.

Mars Bar Slice

This went so fast I didn't get a photo of the cut pieces... also a huge success... also easily made by the kids at home.

• Take 75 grams of butter, 1 tablespoon of golden syrup and 4 chopped Mars Bars and gently melt using a double boiler over a low flame until smooth.
• Add this mixture to 3 cups of rice bubbles and mix quickly.
•  Place the mix into a lined and greased slice tray and cool while making the topping.
• Topping is a 200gram block of chocolate and a large knob of butter which is also melted  using a double boiler over a low flame until smooth and then spread across the top of the slice. Set in the refrigerator until the top is hard.

Thank you kids and Lyn the Youth Officer for inviting me to conduct cooking lessons with you. I hope you all found the day as inspiring as I did. I Hope to see you all attending the next planned cooking lessons for this coming term. Excellent effort kids you made the mutual learning a pleasure to be a part of.

Pumpkin Couscous with Coriander Mayonnaise

Pumpkin Couscous with Coriander Mayonnaise

This salad is one of my favourites and has on occasion been requested by family members when we get together... for tea tonight I am serving this with a pan fried fillet of salmon however you could choose a steak or a cold shredded chicken could be added... remember you are only limited by your imagination, adaptation is creation.  

• Combine in a small bowl a couple of tablespoons each of olive oil and honey, 1 tablespoon each of ground cumin, cinnamon and cardamom. Toss through approx 1kg of 3cm diced pumpkin and bake on a flat baking paper lined tray, in a 180 oven, turning once for about 30mins.
• While the pumpkin is baking... bring to the boil 1 cup of vegetable stock. Add 1 cup of couscous. Stir well. Remove from the heat and let it stand with the lid on for a couple of minutes then fluff with a fork and transfer to a large bowl to cool.
• Stir in the cooled pumpkin, 4 thinly sliced spring onions, about 1/2 cup of pistachio nuts, a couple of large handfuls of rocket leaves or greenery of your choice and lots of coriander leaves picked off the stems.
• Finally drizzle over the mayonnaise which is made up of 1/2 cup of your favourite mayo, (mine is Praise Whole Egg) 1 tablespoon of finely grated orange rind, 2 tablespoons orange juice, about 1/2 cup of finely chopped coriander including the crunchy stems and salt & pepper to taste.

Tofu & Sweet Corn Soup

Tofu & Sweet Corn Soup

Don't be frightened to try Tofu... I am convert and love the stuff now...you could make this soup without it if you prefer but give it a go just once and see what you think. 

• Dice firm tofu into cubes and toss in a mixture of 2 tablespoons of cornflour and 1 teaspoon of vegetable stock powder to coat. This is a very delicate process, be gentle but still tastes great even if it breaks up so don't panic too much.
• Heat a good splosh of vegetable oil in a good sized heavy based saucepan and fry off a finely diced onion, chilli and a couple of crushed cloves of garlic until soft.
• Add the Tofu and fry until golden, 4-5 minutes... add a little stock from a 1 litre container of a good quality store bought product if it starts to stick mine did a little but still turned out great... Tofu takes on the flavour its added to so even though not really golden they still taste delicious.
• Add the remainder of the 1 litre of stock along with 2 tins of creamed corn and a cup of either tinned or fresh corn kernels and 1 tablespoon of brown sugar. Bring the soup to a gentle simmer and cook for about 15 mins until the soup has thickened a little.
• Serve with some natural yoghurt if desired and some fresh coriander leaves or chopped parsley. 

Zucchini & Cheesy Polenta Lasagne

Zucchini & Cheesy Polenta Lasagne

Simple with a little prep... 

• Make up a quick tomato sauce by soft frying garlic, onions, coriander stalks and I added sliced fresh mushrooms..Here is where you can be creative with veggie choice or even chilli if you fancy some spice in your life.
• Add a tin of crushed tomatoes, 1/2 tin water and a squeeze of tomato paste and lots of roughly chopped fresh herbs. I used tonight Italian parsley, basil and coriander.
• Salt,  cracked pepper, a tsp of sugar and a dash of balsamic vinegar (these additions to any tomato base are in mine and my dad's opinion vital to a balanced sauce. Cook this down to a rich thick consistency. While this is happening make your cheesy polenta by
• Bringing to the boil 4 cups of water with some vegetable stock powder in it for added flavour. Whisk in 1 cup of polenta and whisk until thick. Remove from the heat stir in some freshly grated parmesan cheese and let it cool for a few minutes. In the meantime grate a couple of zucchini and some tasty cheese.
• Layer together in a deep casserole dish or similar starting with a polenta layer on the base, tomato sauce, grated zucchini then grated cheese ending with cheese on top.
• Bake in a mod 180 oven until the top is golden brown and serve on its own or with side salad/veg...this can be a complete meal depending on your variations.

Mushrooms with coriander on toast

Mushrooms with coriander on toast

• Slice and dice many and varied fresh mushrooms. Tonight I only have buttons at my disposal but that wont stop me being creative.
• Remove the leaves from the coriander for decoration later... chop finely the the stems and leaves of coriander and/or any other fresh herbs you have to hand. Jamie suggests that mushrooms go wonderfully with rosemary, which is also very simple to grow and will always be on hand once you have it established in the garden.
• Heat (medium flame) in a frying pan, a large slosh of olive oil and a knob of butter. Quickly toss the mushies and herbs until softened and then add to taste: soy, salt, cracked black pepper, balsamic vinegar. This serves a double purpose of both creating flavour and a thin tasty sauce.
• Serve with home made  multi grain seed bread and lashings of home made butter.