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Tag Archives: pumpkin
  • Posted on November 22, 2016

    All the Thanksgiving recipes you'll need!

    Last week we shared a recipe from our new book Perfectly Paleo which we reckon would make any vegan’s heart sing this holiday weekend. This obviously got us thinking about holiday food more generally (festive family time and food being two of our favourite things!) So, we had a bit of a hunt through the RPS archives for some of our favourite Thanksgiving recipes. Whether you’re feeling a little under-prepared or are just on the hunt for that one last appetizer recipe, this round-up will see you right through!

    We’ll be starting things off with an appetizer of course.

    These Zucchini and Parmesan Crocchette will keep rumbling tummies at bay whilst kitchen hands are busy! Check out our video how-to here.

    For the main event, of course we turn to Modern Meat Kitchen – Miranda Ballard’s bible for all things carnivorous! Click here for the recipe, and here for Miranda’s tips for making the getting the best out of your turkey!

    For side dishes with attitude, we’re looking at At Home With Umami’s incredible cauliflower cheese (recipe here) and these spice-rubbed roasties (recipe here).

    Make sure you save room to finish things off with Hannah Miles’s Pumpkin Pie! Click here for the recipe.

    Happy Thanksgiving from all at RPS and CICO Books!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, Thanksgiving, sweet, pumpkin, 2016, turkey, roast

  • Posted on October 21, 2016

    Autumnal Soup

    One of our favourite things about this time of year is making a big batch of soup on a Sunday afternoon that will see us in lunches through the week. Our new book Lunch on the Go has interesting ideas for lunches all year round, but this recipe is perfect for autumn. Warming and cosy, your deskmates will be jealous!

    Roast Apple & Pumpkin Soup with Maple Nut Crumble

    Wholesome and sweet, you will thank yourself for making this nurturing autumnal pumpkin soup. The maple nut crumble is optional – the soup is just as nice eaten with some crusty bread. If you choose to top with cream or maple syrup, keep these separately in little pots until needed.

    4 Pink Lady apples, peeled, cored and roughly chopped into eighths

    1.4 kg/3 lbs. pumpkin, skinned and chopped into pieces the same size as the apple

    2 onions, quartered

    a small piece of fresh root ginger, peeled and sliced

    6 garlic cloves, skin on

    4 tablespoons olive oil

    1.5 litres/6 cups warm chicken or vegetable stock

    2 tablespoons double/heavy cream, to serve (optional)

    maple syrup, to serve (optional)

    crusty bread, to serve (optional)

    salt and freshly ground black pepper

    MAPLE NUT CRUMBLE

    120 g/¾ cup mixed nuts and seeds such as pumpkin

    seeds, hazelnuts, almonds and macadamia nuts

    1 teaspoon salt

    80 g/scant ½  cup caster/superfine sugar

    Makes 4 servings

    Preheat the oven to 200˚C (400˚F) Gas 6.

    Put the apples, pumpkin, onions, ginger and garlic in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, until golden.

    Remove from the oven. Squeeze the garlic from its skins and transfer the flesh to a saucepan. Add the contents of the roasting pan along with any pan juices. Process with a stick blender until very smooth. Season with salt and pepper. Pour hot straight into a vacuum flask or leave to cool, then cover and chill in the refrigerator until required. Reheat until piping hot when desired.

    For the maple nut crumble, dry-toast the nuts and seeds in a frying pan/skillet.

    Put onto a baking sheet lined with baking parchment and sprinkle with salt. Put the sugar in a pan over a medium heat. Swirl the pan, rather than stirring, to mix the sugar as it melts. Cook until all the sugar has melted and has turned a light gold colour. Carefully pour the hot molten sugar over the top of the nuts. Transfer the baking sheet to the freezer and chill for 30 minutes. Remove from the freezer and roughly chop into pebbles.

    If using, top the soup with the maple nut crumble, cream and maple syrup just before eating with crusty bread.

    Lunch on the Go is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with savoury, soup, halloween, recipe for the weekend, vegetarian, quick, pumpkin, squash, 2016

  • Posted on November 20, 2015

    Get Thanksgiving ready...

    Happy Friday! The Holiday Season is literally just around the corner, especially for our friends and colleagues across the pond! Next week is Thanksgiving and to celebrate we thought we’d share a recipe for a traditional Thanksgiving sweet treat. We are, of course, talking about Pumpkin Pie! This pie, from Sweetie Pie by Hannah Miles, is the perfect way to finish off a holiday feast and there’s plenty of time to get baking between now and next weekend. So whether you’re celebrating in full force, or just fancy something in solidarity with the US (and let’s face it, when it looks this good, who wouldn’t?!) make sure you try this for a very Happy Thanksgiving!

    Pumpkin marshmallow pie

    The filling for this pie has a beautiful orange colour and is the perfect treat to serve for Thanksgiving or at a Halloween party. Rich and creamy, and delicately spiced with cinnamon, nutmeg, ginger and vanilla, this pie is great served with a large spoonful of clotted or whipped cream.

    FOR THE PIE CRUST

    280g/generous 2 cups plain/all-purpose flour

    A pinch of salt

    115g/1 stick butter, chilled

    OR 500 g/18 oz. ready-made shortcrust pastry

    Plain/all-purpose flour, for dusting

    FOR THE FILLING

    250 g/9 oz. pumpkin purée (such as Libby’s)

    ½ teaspoon salt

    2 teaspoons ground cinnamon

    ½ teaspoon vanilla bean powder or 1 teaspoon pure vanilla extract

    1 teaspoon ground ginger

    A pinch of freshly grated nutmeg

    2 tablespoons melted butter

    200 g/scant 1 cup cream cheese

    140 g/scant ¾ cup caster/granulated sugar

    3 eggs

    250 ml/generous 1 cup double/heavy cream

    TO DECORATE

    Small and large white marshmallows

    23-cm/9-in. loose-bottom, round, fluted tart pan, greased baking beans

    Chef ’s blow torch

    Serves 10

    For the pastry, sift the flour into a large mixing bowl to remove any lumps, and add the salt. Cut the butter into small cubes using a knife. Dust your hands in a little flour, then, using your fingertips, rub the butter into the flour and salt, until it is the consistency of fine breadcrumbs.

    Add 1–2 tablespoons cold water, and mix in with a round-bladed knife, adding a little more water if the mixture is too dry. Bring the dough together into a ball. It is important that you handle the pastry as little as possible for the best results.

    Wrap the pastry in clingfilm/plastic wrap and chill in the refrigerator for 1 hour.

    On a flour-dusted surface, roll out the pastry thinly into a circle just larger than the size of your tart pan. Using the rolling pin to help lift it, carefully move the pastry into the pan and press it down so that it fits snugly. Trim away any excess pastry using a sharp knife, but leave some pastry hanging over the edge of the pan. This will be trimmed neatly after the tart is baked. Prick the base with a fork and chill in the refrigerator for 30 minutes.

    Preheat the oven to 200°C (400°F) Gas 6.

    Line the pastry with baking parchment, fill with baking beans and bake blind for about 15–20 minutes in the preheated oven, until the pastry is lightly golden brown. Once cool enough to handle, remove the beans and parchment. Trim the top of the pastry case by sliding a sharp knife along the top of the pan. Turn the oven temperature down to 180°C (350°F) Gas 4.

    For the filling, whisk together the pumpkin purée, salt, cinnamon, vanilla, ginger, nutmeg, melted butter, cream cheese, sugar, eggs and cream using a mixer, until you have a smooth cream. Pour the filling into the pie crust and carefully transfer to the oven.

    Bake for 50–60 minutes until the custard is just set but still has a slight wobble in the centre. Let cool.

    Decorate the pie with marshmallows, then use a chef ’s blow torch to lightly toast the tops of the marshmallows. Serve immediately. The pie will keep for up to 3 days stored in the refrigerator, but only put the marshmallows on just before serving.

    Sweetie Pie by Hannah Miles is available here. We hope you have a lovely weekend!


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with christmas, baking, event, Hannah Miles, halloween, recipe for the weekend, Thanksgiving, pie, sweet, pumpkin, 2015

  • Posted on October 30, 2015

    What to do with your pumpkin insides?

    Pumpkin carving season is upon us! We’ve been scouring Pinterest for weeks for inspiration and we’ve got some great ideas up our sleeves. But if we’re honest, the best bit about carving a pumpkin is the array of delicious recipes you can make with the insides. If you’re subscribed to The Pantry, you might remember we sent you some of our favourite recipes for leftover pumpkin last week, including this tasty risotto. It's warming and comforting, and just look at that colour - perfect for a grey day! And if you’re NOT signed up to The Pantry, whyever not?! Get yourselves over here, and make sure you don’t miss out on any further deliciousness!

    pumpkin and pea risotto with toasted pumpkin seeds

    risotto alla zucca e piselli

    A pretty orange colour speckled with vivid green peas, this risotto is a delight to eat – the peas pop in your mouth and the seeds give crunch. Fresh peas in season are fantastic, but I am a fan of frozen peas and am never ashamed to use them.

    125 g/1 stick unsalted butter

    3 tablespoons pumpkin seeds

    ¼–½ teaspoon chilli/chili powder

    about 1 litre/4 cups hot vegetable stock (or chicken stock)

    1 large onion, finely chopped

    500 g/1 lb. fresh pumpkin or butternut squash, peeled and finely diced

    300 g/1½ cups risotto rice

    3 tablespoons chopped fresh mint

    200 g/1½ cups frozen peas, cooked and drained

    75 g/¾ cup freshly grated Parmesan

    sea salt and freshly ground black pepper

    SERVES 6

    Put half the butter in a saucepan, melt until foaming, then add the pumpkin seeds. Stir over medium heat until the seeds begin to brown, then stir in the chilli/chili powder, salt and pepper. Remove from the heat and keep them warm.

    Put the stock in a saucepan and keep at a gentle simmer. Melt the remaining butter in a large, heavy saucepan and add the onion. Cook gently for 10 minutes until soft, golden and translucent but not browned. Add the squash or pumpkin, and cook, stirring constantly over the heat for 15 minutes until it begins to soften and disintegrate. Mash the pumpkin in the pan with a potato masher. Stir in the rice to coat with the butter and mashed pumpkin. Cook for a couple of minutes to toast the grains.

    Begin adding the stock, a large ladleful at a time, stirring gently until each ladle has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out – add more stock as necessary. Continue until the rice is tender and creamy, but the grains still firm. (This should take 15–20 minutes depending on the type of rice used.)

    Taste and season well with salt and pepper and stir in the mint, peas and all the Parmesan. Cover and let rest for a couple of minutes so the risotto can relax, then serve immediately, sprinkled with the pumpkin seeds.

    Risotto by Maxine Clark is available here. Still stuck for Halloween ideas? We've got some great recipes and craft projects on the blog.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with rice, savoury, halloween, recipe for the weekend, vegetarian, risotto, pumpkin, 2015, The Pantry

  • Posted on October 28, 2015

    Spiced Pumpkin Cookies

    Here at the RPS and CICO Books towers there are two things that we really love – baking and making – so  you can imagine our excitement for Halloween; the holiday where we can bake a whole range of cute, creepy or even gross looking delights and make all sorts of scary stuff, from outfits to decorations for a party! So today we've got a cookie recipe to excite both our crafty and confectionary sides... these lovely spiced pumpkin cookies are just one of many tasty treats to be found in The Cookie Jar by Liz Franklin. Whether it's a party for kids or grown ups, these are perfect for your Halloween table spread and we think they'll go down a real treat. Or do we mean trick...

    Spiced pumpkin cookies

    100 g/6 ½ tablespoons butter, softened

    60 g/ ¼ cup thick honey

    150 g/ ¾ cup soft brown sugar

    1 egg

    250 g/2 cups plain/all-purpose flour

    1 teaspoon mixed spice/apple pie spice

    1 teaspoon ground ginger

    ½ teaspoon bicarbonate of soda/baking soda

    To decorate

    250 g/8 oz. ready-to-roll fondant icing

    orange food colouring gel

    1 egg white, beaten

    orange and green writing gels

    a pumpkin-shaped cookie cutter

    2 baking sheets lined with baking parchment 

    MAKES ABOUT 20

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the butter, honey, sugar and egg in a large mixing bowl and beat together until smooth. Add the flour, spices and bicarbonate of soda/baking soda and mix until you have a smooth, stiff dough. Leave the dough to rest for 30 minutes.

    On a clean, lightly floured work surface, roll the dough out into a large rectangle with a thickness of about 3 mm/1/8 in. Cut out cookies using the cookie cutter. Bring the trimmed dough together and roll out again to cut as many cookies out of the dough as possible. Arrange the cookies on the prepared baking sheets, leaving a little space for spreading between each one.

    Bake in the preheated oven for 8–10 minutes, until golden and firm. Leave to cool slightly before transferring to a wire rack to cool completely.

    In the meantime, work a little orange food colouring gel into the fondant icing until the colour resembles pumpkin orange. Cut the icing out using the cookie cutter to cover the cookies.

    Brush the cookies with the beaten egg white and stick an orange icing pumpkin onto each cookie pumpkin, then use the writing gels to add the detail.

    Leave to set, store between layers of baking parchment in an airtight container or cookie jar and eat within 3 days.

    The Cookie Jar

    For more simple baked biscuits and tasty treats, check out The Cookie Jar by Liz Franklin, available here.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, gift, school holidays, kids, halloween, sweet, pumpkin, 2015, The Pantry

  • Posted on November 26, 2014

    Give thanks for Pumpkin Pie!

    With the celebrations getting underway and our office looking forward to a couple of days off, we thought we’d share a really great pumpkin pie recipe! Whether you’re celebrating tomorrow evening with family, friends and a feast, or you just fancy a slice of the Thanksgiving favorite, then this simple recipe from the new Easy Kitchen book will do just the trick! How about making the pastry and the filling this evening, ready to pop in the oven tomorrow and enjoy nice and warm, with good dollop of ice cream?

    basic shortcrust pastry

    This is the classic method for making short and crumbly shortcrust pastry. It is made with half butter and half lard – the butter for flavour and the lard for shortness.

    250 g/2 cups plain/all-purpose flour

    a pinch of salt

    50 g/3 tablespoons lard (or white cooking fat/shortening), chilled and diced

    75 g/5 tablespoons unsalted butter, chilled and diced

    2 – 3 tablespoons ice-cold water

    Makes about 400 g/14 oz. (enough to line the base of a 23–25-cm/9–10-inch loose-based tart pan or make a double crust for a 20–23-cm/8–9-inch pie plate)

    The Classic Way

    Sift the flour and salt together into a large mixing bowl.

    Add the lard and butter and rub in until the mixture resembles breadcrumbs.

    Add enough of the water to bring the pastry together, and stir in.

    Tip onto a lightly floured surface and knead lightly to bring the dough together.

    Shape into a flattened ball, wrap in clingfilm/plastic wrap and chill for at least 30 minutes before rolling out and using in the recipe.

    The Food Processor Method

    Sift the flour and salt together into the bowl of the machine. Add the lard and butter and process for about 30 seconds until the mixture resembles fine breadcrumbs.

    Pour in 2 tablespoons of the water and pulse for 10 seconds. The dough should start to come together in large raggy lumps. If not, add another tablespoon of water and pulse again.

    As soon as the dough forms one big lump (don’t overprocess or the pastry will be tough), tip out onto a lightly floured surface and knead lightly. Shape into a flattened ball, wrap in clingfilm/plastic wrap and chill for at least 30 minutes before rolling out and using in the recipe.

    pumpkin pie

    If you can’t find pumpkin puree, don’t worry – butternut squash purée makes an ideal substitute and gives a lovely brightness to the filling.

    1 quantity Basic Shortcrust Pastry (see above)

    475-g/15-oz. can pumpkin purée or 500 ml/2 cups of homemade (see below)

    100 g/1/2 cup packed soft light brown sugar

    3 eggs

    200 ml/3/4 cup evaporated milk or double/heavy cream

    120 ml/1/2 cup golden syrup/light corn syrup or light molasses

    a good pinch of salt

    1 teaspoon ground cinnamon

    1/2 teaspoon mixed/apple pie spice

    1 teaspoon pure vanilla extract

    2 tablespoons golden or spiced rum (optional)

    a 20.5-cm/8-inch metal or enamel pie plate

    a maple leaf pastry cutter

    (optional)

    Serves 4–6

    Preheat the oven to 190°C (375°F) Gas 5.

    Roll out the pastry thinly on a lightly floured surface and use it to line the pie plate, trimming off the excess pastry. Either crimp the edge of the pastry or use the pastry trimmings to cut leaves to decorate the edge. Prick the base all over with a fork, then line with parchment paper or kitchen foil and baking beans and bake blind for 12–15 minutes. Remove the foil and beans and return to the oven for a further 5 minutes to dry out the pastry. Leave to cool.

    Reduce the oven temperature to 160°C (325°F) Gas 3.

    Place all the remaining ingredients in a food processor and process until smooth. Set the cooled pie crust on a baking sheet and pour in the filling. Bake in the preheated oven for about 1 hour or until just set. If the pastry edges are beginning to brown too much before the filling is set, cover the edges with kitchen foil before returning to the oven. Remove from the oven to a wire rack and leave to cool in the pie plate. Serve warm or at room temperature, not chilled.

    TIP: If you can’t find cans of pumpkin or butternut squash purée, you can prepare your own. Cut 750 g/11/2 lbs. of unpeeled pumpkin or squash into large chunks and bake in an oven preheated to 160°C (325°F) Gas 3 for about 1 hour. Alternatively, cook the chunks of pumpkin in the microwave in a covered heatproof bowl. (Boiling it won’t work as it will make the pumpkin too wet.) When cooled, scrape the flesh from the skin and purée in a food processor.

     

    The Easy Kitchen: Pies & Tarts is available here.

    Enjoy the recipe everyone and Happy Thanksgiving!

     


    This post was posted in Featured, Recipes, US, What's new and was tagged with baking, Thanksgiving, pie, 2014, pumpkin

  • Posted on November 26, 2014

    Give thanks for Pumpkin Pie!

    With the US celebrations getting underway and the New York office looking forward to a couple of days off, we thought we’d join in with the fun and make a pumpkin pie! Whether you’re celebrating tomorrow evening with family, friends and a feast, or you just fancy a slice of the Thanksgiving favourite (sorry, we mean favorite!), then this simple recipe from the new Easy Kitchen book will do just the trick! How about making the pastry and the filling this evening, ready to pop in the oven tomorrow and enjoy nice and warm, with good dollop of ice cream?

    basic shortcrust pastry

    This is the classic method for making short and crumbly shortcrust pastry. It is made with half butter and half lard – the butter for flavour and the lard for shortness.

    250 g/2 cups plain/all-purpose flour

    a pinch of salt

    50 g/3 tablespoons lard (or white cooking fat/shortening), chilled and diced

    75 g/5 tablespoons unsalted butter, chilled and diced

    2 – 3 tablespoons ice-cold water

    Makes about 400 g/14 oz. (enough to line the base of a 23–25-cm/9–10-inch loose-based tart pan or make a double crust for a 20–23-cm/8–9-inch pie plate)

    The Classic Way

    Sift the flour and salt together into a large mixing bowl.

    Add the lard and butter and rub in until the mixture resembles breadcrumbs.

    Add enough of the water to bring the pastry together, and stir in.

    Tip onto a lightly floured surface and knead lightly to bring the dough together.

    Shape into a flattened ball, wrap in clingfilm/plastic wrap and chill for at least 30 minutes before rolling out and using in the recipe.

    The Food Processor Method

    Sift the flour and salt together into the bowl of the machine. Add the lard and butter and process for about 30 seconds until the mixture resembles fine breadcrumbs.

    Pour in 2 tablespoons of the water and pulse for 10 seconds. The dough should start to come together in large raggy lumps. If not, add another tablespoon of water and pulse again.

    As soon as the dough forms one big lump (don’t overprocess or the pastry will be tough), tip out onto a lightly floured surface and knead lightly. Shape into a flattened ball, wrap in clingfilm/plastic wrap and chill for at least 30 minutes before rolling out and using in the recipe.

    pumpkin pie

    If you can’t find pumpkin puree, don’t worry – butternut squash purée makes an ideal substitute and gives a lovely brightness to the filling.

    1 quantity Basic Shortcrust Pastry (see above)

    475-g/15-oz. can pumpkin purée or 500 ml/2 cups of homemade (see below)

    100 g/1/2 cup packed soft light brown sugar

    3 eggs

    200 ml/3/4 cup evaporated milk or double/heavy cream

    120 ml/1/2 cup golden syrup/light corn syrup or light molasses

    a good pinch of salt

    1 teaspoon ground cinnamon

    1/2 teaspoon mixed/apple pie spice

    1 teaspoon pure vanilla extract

    2 tablespoons golden or spiced rum (optional)

    a 20.5-cm/8-inch metal or enamel pie plate

    a maple leaf pastry cutter

    (optional)

    Serves 4–6

    Preheat the oven to 190°C (375°F) Gas 5.

    Roll out the pastry thinly on a lightly floured surface and use it to line the pie plate, trimming off the excess pastry. Either crimp the edge of the pastry or use the pastry trimmings to cut leaves to decorate the edge. Prick the base all over with a fork, then line with parchment paper or kitchen foil and baking beans and bake blind for 12–15 minutes. Remove the foil and beans and return to the oven for a further 5 minutes to dry out the pastry. Leave to cool.

    Reduce the oven temperature to 160°C (325°F) Gas 3.

    Place all the remaining ingredients in a food processor and process until smooth. Set the cooled pie crust on a baking sheet and pour in the filling. Bake in the preheated oven for about 1 hour or until just set. If the pastry edges are beginning to brown too much before the filling is set, cover the edges with kitchen foil before returning to the oven. Remove from the oven to a wire rack and leave to cool in the pie plate. Serve warm or at room temperature, not chilled.

    TIP: If you can’t find cans of pumpkin or butternut squash purée, you can prepare your own. Cut 750 g/11/2 lbs. of unpeeled pumpkin or squash into large chunks and bake in an oven preheated to 160°C (325°F) Gas 3 for about 1 hour. Alternatively, cook the chunks of pumpkin in the microwave in a covered heatproof bowl. (Boiling it won’t work as it will make the pumpkin too wet.) When cooled, scrape the flesh from the skin and purée in a food processor.

     

    The Easy Kitchen: Pies & Tarts is available here.

    Enjoy the recipe everyone and Happy Thanksgiving to our fellows across the pond!

     


    This post was posted in Featured, Recipes, UK, What's new and was tagged with baking, Thanksgiving, pie, 2014, pumpkin

  • Posted on October 31, 2014

    Recipe for the Weekend

    As we’re all in the Halloween spirit today, we thought we’d share a recipe for you to use up any left over pumpkin insides over the weekend, after you’ve carved them into something splendid! Whether you’re celebrating the haunted holiday today or simply making the most of everyone’s favourite orange veggie, this pumpkin and coconut laksa from The Natural Food Kitchen is utterly delicious and full of goodness!

    Jordan Bourke, Guild of Food Writers Shortlist

    You might remember author Jordan Bourke from his fantastic first book, The Guilt-free Gourmet, written with his sister Jessica Bourke. Full of international flavours, exciting dishes and natural food, Jordan’s new collection of recipes is just as hard to resist! So hard, in fact, that the US office held a little pot luck lunch with a few of the recipes which you can read more about next week!

    pumpkin & coconut laksa

    We often cook laksa at home – a Malaysian noodle soup of sorts with sour, sweet, salty and spicy notes. You can buy laksa curry paste, but I have given you the recipe here as the flavour is much better and it keeps well in the fridge or freezer. Delica pumpkins, with their emerald green skin and vibrant orange flesh (it’s practically an Irish flag, so you can’t go wrong!), are great in this dish. However, they are not always available in supermarkets, so you can use any kind of squash instead.

    1 delica pumpkin or butternut squash, peeled, halved and deseeded

    2 tablespoons olive oil

    sea salt

    2 tablespoons vegetable oil

    4 shallots, thinly sliced

    4 tablespoons of the curry paste (see below)

    3 tablespoons coconut palm sugar or pure maple syrup

    1 ½ teaspoons sea salt

    zest and juice of 1 lime (about 2 tablespoons), plus another lime, cut into wedges, to serve

    2 tablespoons tamarind paste (alternatively use another 2 tablespoons of lime juice)

    2 x 400-ml/14-fl. oz. cans coconut milk

    400 ml/1 2/3 cups vegetable stock

    200 g/6 ½ oz. rice noodles

    ½ a red onion, sliced

    1 fresh red chilli/chile, deseeded and thinly sliced

    small handful of fresh mint leaves

    few leaves spinach, to serve

    For the curry paste:

    3 fresh red chillies/chiles, deseeded

    2 teaspoons chilli/hot red pepper flakes

    4 shallots, roughly chopped

    5 garlic cloves, peeled

    3 lemongrass stalks, outer leaves and woody ends removed, chopped

    3-cm/1 ¼-inch piece fresh ginger, skin scraped off with a teaspoon

    1 tablespoons ground coriander

    1 teaspoons ground cumin

    1 teaspoons ground turmeric

    4 lime leaves (optional)

    Serves 4

    Punkin and Coconut Laksa from The Natural Food Kitchen

    For the curry paste, add everything to a food processor with 6 tablespoons of water and blitz until you have a paste, scraping down the sides when needed. This will take at least 2 minutes of constant blitzing.

    Preheat the oven to 180°C (360ºF) Gas 4. Cut the pumpkin/squash halves into 3 cm/1 1/4 inch chunks, drizzle with the olive oil, season with salt and roast in the preheated oven for 30 minutes until cooked through.

    Place a large pot with 2 tablespoons of vegetable oil over a medium heat. Add in the shallots and stir-fry for a few minutes until softened.

    Turn down the heat, add in the curry paste and cook gently for 5 minutes until fragrant. Add in the sugar or maple syrup, salt, lime zest and juice and tamarind paste. Cook for another few minutes until the sugar has dissolved and everything is sizzling.

    Add in the coconut milk and stock and bring to a boil. Reduce the heat, and simmer briskly for 10 minutes. Taste the soup and if necessary adjust the seasoning with a little more salt, lime juice or coconut palm sugar. You should be able to taste all the sour, salty, sweet elements quite strongly. Add in the cooked pumpkin/squash and the spinach leaves, stirring into the sauce until slightly wilted.

    Cook the noodles in boiling water, according to the packet instructions. Ladle the soup into bowls and then add in a mound of noodles. Scatter over some of the red onion, chilli/chile and mint leaves and serve immediately with the lime wedges to squeeze over.

    The Natural Food Kitchen by Jordan Bourke, Guild of Food Writers Shortlist

    The Natural Food Kitchen by Jordan Bourke is available here.

    We hope you have a fantastic weekend with some delicious food and great company, and if you are celebrating tonight, then Happy Halloween!


    This post was posted in Recipes, UK, What's new and was tagged with Jordan Bourke, halloween, recipe for the weekend, 2014, pumpkin, Jordan and Jessica Bourke, squash

  • Posted on October 16, 2014

    The one where we bought a pumpkin...

    Last night we had a super evening filled with charcuterie, cornichons, cheers and chums at Muddy Boots, The Modern Meat Company.

    Celebrating the launch of an absolutely cracking new book by our lovely author, Miranda Ballard, we enjoyed a delightful selection of salumi themed treats, a delicious glass (or two?!) of Sauvignon Blanc and great company to chat and laugh the night away!

    The book took centre stage with beautiful photography by Steve Painter, Miranda’s scrumptious recipes and the kind of feel that makes you just want to pick it up and flick through the pages!

    Congratulations Miranda! The book is fantastic and the evening was so much fun. Can we do it all over again?!

    If cured meat recipes and delicious salumi platters sound good to you, then Miranda's book Charcuterie is available here.

    And in case you were wondering, we picked up a pumpkin from a nice man setting up his stall at Borough Market on the way home... it will now forever be the launch where we bought a pumpkin!

    Recipe books to enjoy here also on the main part of the site.

     


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with Miranda Ballard, Muddy Boots, Book Launch, 2014, charcuterie, cured meat, pumpkin

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