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Tag Archives: savoury
  • Posted on September 7, 2017

    One Pot Tomato Pasta recipe

    September is here and that means harvest time, which also means lots of gorgeous fresh fruit and vegetables. If you grow any of your own fruit or veg, you will know you can often find yourself with mountains of the stuff, so this month we’re focusing all our recipes for the weekend on tasty meals you can make with your harvest bounty.

    This week, tomatoes, and a pasta recipe so simple you have to try it to believe it!

    Pasta Secets One Pot Pasta

    As a traditionalist when it comes to pasta, once again I cannot take credit for this great recipe. This is an adaptation of the iconic Martha Stewart ‘one pan’ pasta. It is a brilliant invention indeed.

     

    350 g/12 oz. linguine or spaghettini

    350 g/generous 2 cups cherry tomatoes, halved or quartered if large

    1 onion, thinly sliced

    3 garlic cloves, thinly sliced

    ¼ teaspoon dried chilli flakes/hot red pepper flakes

    4 anchovy fillets (optional, if not using, add an extra teaspoon of salt)

    a large handful of basil leaves

    2 tablespoons capers

    2 tablespoons extra virgin olive oil

    1 teaspoons salt

    freshly ground black pepper

    a knob/pat of butter

    850 ml/3 ½ cups water

    4 tablespoons finely grated Parmigiano

    Reggiano, to serve

    SERVES 4

     

    Place all the ingredients (except the Parmigiano to serve) in the bottom of a pan that is large enough for the pasta to not be broken.

    Bring to the boil over a high heat. Stir frequently until the pasta is al dente and the water has almost evaporated (about 9 minutes).

    Season to taste and serve immediately with plenty of Parmigiano.

     

    For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets. Photography by Christopher Scholey.

    Laura Santtini's Pasta Secrets

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  • Posted on June 29, 2017

    Veggie BBQ recipes

    So the votes have been cast in the battle of the veggie burgers and the winner is…the courgette/zucchini sliders! We love this choice! These lovely vibrant green sliders are super summery and a perfect addition to any BBQ.

    And since we’re feeling generous this week, we’ve thrown in a wonderful recipe for Elotes, a Mexican style corn on the cob that will go as a perfect side to these burgers. Your veggie BBQ game just got a whole lot better!

    courgette veggie burgers

    courgette/zucchini sliders with crispy kale, pesto & whipped feta

     

    2 courgettes/zucchini (about 500 g/1 lb. 2 oz.)

    grated zest and juice of 1 lemon

    1 tablespoon extra virgin olive oil

    salt and freshly ground black pepper

    8 small poppy seed rolls

    crispy kale

    100 g/3 ½ oz. kale, trimmed

    1 tablespoon olive oil

    2 teaspoons sesame seeds

    rocket/arugula pesto

    2 tablespoons pumpkin seeds

    60 g/2 ½ oz. rocket/arugula leaves

    1 garlic clove, chopped

    3 tablespoons extra virgin olive oil

    whipped feta

    100 g/3 ½ oz. feta cheese

    2 tablespoons crème fraîche/ sour cream

    makes 8

     

    Trim the courgettes/zucchini and cut lengthways into 3-mm/1⁄8-in. thick slices. Place the lemon zest and juice in a bowl, add the oil and some salt and pepper. Place the courgette/zucchini slices in a shallow dish, pour over the dressing and stir well to coat. Leave to marinate for 30 minutes.

    Preheat the oven to 150°C (300°F) Gas 3 and line a large baking sheet with baking parchment. Shred the kale into bite-sized pieces, discarding the thick stalks, and place in a bowl. Combine with the oil until the leaves are well coated. Scatter over the baking sheet and roast for 18–20 minutes until crisp. Season with salt and pepper and scatter with the sesame seeds.

    Make the pesto. Toast the pumpkin seeds in a small frying pan/skillet over a medium heat for 2–3 minutes until golden. Cool and put in a food processor with the rocket/arugula, garlic, oil and a little salt and pepper. Blend until smooth. Make the whipped feta. Place the ingredients in a blender and purée until really smooth.

    Heat a ridged stovetop grill pan until hot and cook the courgette/ zucchini slices for 2–3 minutes on each side until charred and tender. Cut the rolls in half and lightly toast the cut sides under the grill/broiler. Fill the rolls with the courgette/zucchini slices, whipped feta, pesto and some of the crispy kale. Serve at once with the remaining crispy kale on the side.

     

    elotes corn on the cob

    Elotes

    This Mexican street food pairs well with any kind of burger. Cotija is a hard, crumbly Mexican cheese, but parmesan or ricotta works just as well.

     

    vegetable oil, for brushing

    1 teaspoon chilli/chili powder

    ½ teaspoon cayenne pepper

    8 corn on the cob/ears of corn

    50 g/ ¼ cup mayonnaise or unsalted butter

    40 g/ ½ cup crumbled Cotija, Parmesan or ricotta salata cheese

    1 lime, cut into 8 wedges

    serves 8

     

    Build a medium-hot fire in a charcoal grill or preheat a grill/broiler to medium-high and brush the grill rack with oil.

    Combine the chilli/chili powder and cayenne pepper in a small bowl.

    Grill/broil the corn for about 10 minutes, turning occasionally with tongs, until cooked through and lightly charred. Remove from the grill and brush each ear with 1 ½ teaspoons of mayonnaise or butter. Sprinkle each with a tablespoon of cheese and a pinch of the chilli-cayenne mixture. Squeeze a lime wedge over each corn on the cob/ear of corn and serve.

    Alternatively, remove the corn kernels from the cob after taking them off the grill, and combine the corn with the mayonnaise or butter and the cheese. Top with the chilli-cayenne mixture and a dash of lime juice.

     

    For more burger and BBQ recipes, check out 101 Burgers and Sliders.

    101 Burgers and Sliders

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, burger, bbq, recipe for the weekend, vegetarian

  • Posted on June 9, 2017

    Crab, chilli & lemon pasta recipe

    This is such a simple dish, but special enough that you could easily serve it at a dinner party! Second to the carbonara, this is the other most popular pasta served at Laura Santtini's restaurant. This recipe is loved because it is light, clean, fresh and super tasty.

    Crab Linguine pasta secrets

    Crab, chilli & lemon pasta

    200 g/7 oz. dried pasta

    200 g/7 oz. cooked picked white crabmeat*

    a handful of flat leaf parsley

    4 tablespoons extra virgin olive oil, plus extra if needed

    grated zest and freshly squeezed juice of 1 lemon

    2 garlic cloves, squashed, peeled and halved lengthways

    1 red chilli/chile, deseeded and finely chopped

    salt and freshly ground black pepper

    * You can use half white crabmeat and half brown for a fuller crab flavour.

    SERVES 2

     

    Cook the pasta in a pan of salted boiling water according to the packet instructions.

    Meanwhile, combine all the remaining ingredients in a bowl. This is a fairly loose sauce; therefore add extra olive oil if it is too dry and season with salt and pepper.

    Drain the pasta but keep a cup of the cooking water.

    Tip the hot drained pasta back into the pan, add the crab mixture and a small splash of the retained pasta cooking water. Toss with gusto until creamy and well combined.

    Serve immediately.

    TASTY TOPPER Diced avocado and mango

     

    For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets.

    Laura Santtini's Pasta Secrets

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, quick, pasta, seafood

  • Posted on May 25, 2017

    Smoky pork belly with mustard slaw recipe

    Whether there’s rain or shine, we’ll be getting our summer BBQ spirit on this weekend with this pork belly and mustard slaw recipe! If you’re looking for something a bit more special than your normal burger and hot-dogs, this is sure to impress, plus it’s a perfect recipe to make in advance if you have lots of guests. The smoky sauce it is cooked in works well smothered on roast root veg or chicken, and any leftovers taste amazing in a wrap. Although this recipe is cooked in the oven, you could always finish it off on the BBQ for an extra smoky flavour (weather permitting)!

    Pork belly perfectly PaleoSmoky Pork Belly with Mustard Slaw

    4 pork belly cuts (on the bone)

    Mustard Slaw (see below), to serve

    smoky sauce

    1 red onion, roughly chopped

    4 garlic cloves, thinly sliced

    4 heaped tablespoons tomato purée/paste

    4 tablespoons pure maple syrup

    2 tablespoons white wine vinegar

    1 tablespoon black strap molasses or treacle

    2 tablespoons olive oil

    a few dashes of liquid coconut aminos, to taste

    freshly squeezed juice of ½ lemon

    chilli powder and smoked paprika, to taste

    salt and black pepper, to season

    SERVES 4

     

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

    To prepare the pork belly, score the skin and rub sea salt all over. Lay in a roasting pan with the skin facing up, making sure the edges don’t touch the sides or you won’t get proper crackling. Roast in the preheated oven for 20 minutes.

    While the pork is in the oven prepare the smoky sauce. Add all the ingredients to a saucepan and set over low–medium heat. Cook for a few minutes until the onions and garlic are cooked. Then use a handheld electric blender to blend all the ingredients with enough water to bind them together.

    Remove the pork from the oven and baste with the oil that has been released from it. Pour any excess oil out of the pan and reserve for use in another recipe.

    Turn the heat down to 170°C (325°F) Gas 3 and return the pork to cook for a further 20 minutes. Brush the pork with a generous amount of sauce so every ‘rib belly’ is covered but you still have about half of the mixture.

    Cook for 25 minutes more, brushing over with more sauce towards the end. Remove the pork from the oven and brush over a little extra sauce if needed. Keep any remaining sauce in a sterilized glass jar in the fridge. Enjoy the ribs with the mustard slaw on the side or shred the meat off the bone and layer up in a wrap with a mound of slaw on top.

    Mustard Slaw

    1 kohlrabi (or turnip), grated or very thinly sliced

    1 head of broccoli, grated or very thinly sliced

    1 carrot, grated or very thinly sliced

    1 celery stalk/rib, thinly sliced

    ¼ red or white cabbage, grated or very thinly sliced freshly squeezed juice of 1/2 lemon

    olive oil, to drizzle

    1–2 teaspoons wholegrain mustard, to taste

    SERVES 2–4

    Put all of the grated or sliced vegetables in a large mixing bowl and squeeze over the lemon juice. Mix well then drizzle with olive oil and stir in a little mustard. Taste, adding more mustard if you like, season with salt and pepper and set aside. For a creamier slaw use mayonnaise instead of oil.

     

    This recipe is from Perfectly Paleo by Rosa Rigby

    Perfectly Paleo by Rosa Rigby

    Photography by Mowie Kay ©Ryland Peters & Small

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  • Posted on May 18, 2017

    Swiss chard, feta and egg pie for Veggie Week

    Why not take part in National Veggie Week this weekend and try this tempting feta and egg pie recipe. A perfect dish to serve for casual dinner party or to snuggle on the sofa and watch a film with. This pie is topped with swiss chard, but you could also add tomatoes, spinach or any other vegetables you fancy! It is veggie week after all!

    market vegetarian chard, feta and egg pie

    Swiss chard, feta & egg pie

    3 tablespoons olive oil

    2 garlic cloves, sliced

    1 red onion, sliced

    500 g/1 lb. Swiss chard, cut into 2-cm/3⁄4-inch pieces

    4 eggs

    200 g/7 oz. feta cheese, crumbled sea salt and freshly ground black pepper

    pastry:

    250 g/2 cups plain/all-purpose flour

    150 g/1 stick unsalted butter, cubed

    2 egg yolks

    2–3 tablespoons iced water

    Serves 6

     

    To make the pastry, put the flour and butter in the bowl of a food processor and put the bowl in the freezer for 10 minutes. Pulse the ingredients a few times until just combined. With the motor of the food processor running, add the egg yolks and just enough iced water so that the mixture is on the verge of coming together. Do not overbeat, as this will make the pastry tough.

    Remove the dough from the bowl and use lightly floured hands to quickly form it into a ball. Wrap in clingfilm/plastic wrap and let rest in the fridge for 30 minutes.

    Put 2 tablespoons of the oil in a frying pan/skillet set over high heat, add the onion and garlic and cook for 2 minutes, until it softens and just flavours the oil. Add the Swiss chard to the pan/ skillet and cook for about 5 minutes, stirring often, until it wilts and softens. Season well with salt and pepper, leave in the pan/ skillet and set aside to cool.

    Preheat the oven to 220ºC (425ºF) Gas 7. Roll the dough out on a sheet of lightly floured baking parchment to form a circle about 35 cm/14 inches in diameter, trimming away any uneven bits.

    Roll the edge over to form a 1-cm/1⁄2-inch border, then roll over again. Transfer the pastry circle to a baking sheet. Spoon the Swiss chard mixture over the pastry.

    Put the eggs in a bowl and prick the yolks with a fork. Pour the eggs over the Swiss chard so that they are evenly distributed, then scatter the feta over the top. Drizzle the remaining oil over the pie and cook in the preheated oven for about 20 minutes, until the pastry is golden and the top of the pie is just starting to turn brown.

    Let cool for 10 minutes before cutting into slices to serve.

     

    This recipe is from Market Vegetarian by Ross Dobson.

    Market vegetarian by Ross Dobson

    Photography by Richard Jung ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, cheese, vegetarian

  • Posted on May 11, 2017

    3 hummus recipes - Classic, Sweet Potato and Beetroot

    It seems that everyone has some serious hummus love at the moment, and we're no exception to that! There's even an International Hummus Day, (this Saturday!)

    This hugely popular tasty, nutty-flavoured Middle Eastern dip is so easy to make at home, we thought we'd share with you three great hummus recipes to celebrate. Serve them with pitta bread, falafel or vegetable crudités as a snack or alongside other mezze dishes for a light meal.

     

    Classic hummus

    Classic Hummus

    125 g/ ¾ cup dried chickpeas/garbanzo beans

    1 teaspoon bicarbonate of soda/baking soda

    salt

    2 garlic cloves, peeled and crushed to a paste in a mortar with a pestle

    4 tablespoons tahini

    freshly squeezed juice of 1 lemon

    toasted or griddled pitta bread, to serve

    To garnish

    extra virgin olive oil

    paprika or sumac

    finely chopped flat-leaf parsley

    Serves 6

     

    Soak the chickpeas/garbanzo beans overnight in plenty of cold water with the bicarbonate of soda/baking soda.

    Next day, drain and rinse. Put in a large pan, add enough fresh cold water to cover well and bring to the boil. Reduce the heat and simmer for 50–60 minutes until tender, skimming off any scum. Season the chickpeas with salt, then drain, reserving the cooking water and setting aside 1 tablespoon of the cooked chickpeas/garbanzo beans for the garnish.

    In a food processor, blend together the cooked chickpeas/garbanzo beans, garlic, tahini and lemon juice. Gradually add in the cooking liquid until the mixture becomes a smooth paste. Season with salt.

    Transfer the hummus to a serving bowl. To serve, make a shallow hollow in the centre using the back of a spoon. Pour in a little olive oil, top with the reserved whole chickpeas/garbanzo beans, a sprinkle of paprika or sumac and the chopped parsley.

     

    Sweet potato hummus

    Sweet Potato Hummus

    This velvety smooth sweet potato hummus dip makes an interesting change from the more familiar chickpea-only version.

    1 sweet potato, unpeeled

    3 garlic cloves, unpeeled

    ½ x 400-g/14-oz. can of chickpeas/ garbanzos

    1 fresh red chilli/chile, finely chopped

    a handful of fresh coriander/cilantro leaves, chopped

    2 tablespoons olive oil

    grated zest and freshly squeezed juice of ½ a lime

    salt and freshly ground black pepper

    serves 4-6

     

    Preheat the oven to 180°C (350°F) Gas 4. Roast the sweet potato in a roasting pan for 30–40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time.

    Remove from the oven and, when cool enough to handle, remove and discard the skins from the sweet potato and garlic cloves. Put in a food processor along with the chickpeas, chilli/chile, coriander/cilantro, olive oil and lime zest and blitz until it reaches the desired consistency. Season with salt, pepper and lime juice to taste.

     

    Beetroot Hummus

    Beetroot Hummus

    This is a sophisticated dip that’s sure to wow party guests with its vivid colour.

    140 g/1 cup canned chickpeas/ garbanzos, drained and rinsed

    250 g/2 scant cups beetroot/beets, cooked and cubed

    1 large garlic clove, peeled

    2 tablespoons olive oil

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons tahini

    2–3 pinches of sea salt flakes

    micro herbs such as pea shoots, to garnish

    Serves 4–6

     

    To make the hummus, put all of the ingredients in a food processor or blender and blitz until smooth. Taste and adjust the seasoning, if necessary.

    Spoon the hummus into a bowl and garnish with a few pea shoots. Here it is served with squid ink crackers, which look great with the deep red hummus and create a slightly sweet and salty flavour combination that is delicious.

     

    These recipes are from (in order):

    Garlic by Jenny Linford

    garlic by jenny linford

    Delicious Dips

    delicious dips

    Party-Perfect Bites by Milli Taylor

    Party Perfect Bites by Milli Taylor

    All photography is ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, recipe for the weekend, vegetarian, quick, healthy, hummus, dips

  • Posted on April 27, 2017

    Beef Pho recipe

    A classic Ramen dish, this beef pho is fresh and light, a perfect healthy Friday night option. We love the vibrant colours and fresh flavours that the herbs and chillis give to this dish. To allow the flavours to develop, you need to prepare this dish a day in advance.

    beef pho recipe

    Beef Pho

    1 kg/2 lb. beef short ribs

    a 5-cm/2-inch piece of fresh ginger, sliced and pounded

    1 onion, sliced

    2 garlic cloves, sliced

    3 whole star anise, pounded

    2 cinnamon sticks, pounded

    400 g/14 oz. dried rice stick noodles

    350 g/12 oz. thinly sliced beef fillet

    3 tablespoons fish sauce

    1 teaspoon salt

    1 teaspoon caster/granulated sugar

    freshly squeezed juice of 1 lime

    125 g/21 / 3 cups beansprouts, trimmed

    garnishes

    2 red bird’s eye chillies/ chiles, chopped

    a handful each of fresh Thai basil, Vietnamese mint and coriander/cilantro

    6 spring onions/scallions, trimmed and sliced

    Serves 4

    Put the short ribs in a large saucepan, cover with cold water and bring to the boil.

    Simmer for 10 minutes then drain and wash the ribs. Return them to the pan and add 2 litres/4 pints more cold water along with the ginger, onion, garlic, star anise and cinnamon. Return to the boil and simmer gently for 1 1/ 2 hours, or until the meat is tender.

    Carefully remove the ribs from the stock and set aside to cool. Thinly shred the meat, discarding the bones. Strain the stock through a fine-mesh sieve/strainer and set aside to cool. Refrigerate both the meat and the stock overnight.

    The next day, soak the noodles in a bowlful of hot water for 20–30 minutes, until softened. Drain well, shake dry and divide the noodles between large bowls.

    Meanwhile, skim and discard the layer of fat from the cold stock and return the pan to a medium heat until just boiling. Stir in the shredded meat, beef fillet, fish sauce, salt, sugar and lime juice. Place the beef fillet on the noodles, spoon over the stock and top with the beansprouts.

    Serve with a plate of the garnishes alongside for everyone to help themselves.

     

    This recipe is from Ramen, available here.

    Ramen recipe book

    The photograph is by Ian Wallace ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with savoury, recipe for the weekend, healthy, Asian, ramen, beef pho

  • Posted on April 20, 2017

    Spaghetti with broccoli, walnuts & ricotta recipe

    This week’s recipe is a shout-out to all the runners taking part in the London Marathon this weekend! It’s the perfect time to indulge in some carbs, but we’re keeping it healthy with some veg, plus walnuts and ricotta for some extra protein to get you ready for the big day! This dish is light and creamy and deliciously simple and quick to make. We hope you enjoy and GOOD LUCK!

    Spaghetti with walnuts, broccoli and ricotta

    spaghetti with broccoli, walnuts & ricotta

    100 g/2⁄3 cup walnut halves

    1 head of broccoli, about 400–500 g/1 lb.

    3 tablespoons light olive oil

    3 garlic cloves, thinly sliced

    1 handful of fresh flat leaf parsley, chopped

    finely grated zest and freshly squeezed juice of 1 unwaxed lemon

    200 g/7 oz. fresh ricotta cheese

    400 g/14 oz. spaghetti

    sea salt and freshly ground black pepper

    Serves 4

    Preheat the oven to 180ºC (350ºF) Gas 4. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

    To prepare the broccoli, trim off the gnarly part, about 2 cm/ 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a frying pan/skillet, add the stems and cook for about 2–3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season well with salt and pepper and leave in the pan/skillet to keep warm.

    Cook the spaghetti according to the packet instructions. Drain and return it to the warm pan/skillet with the sauce. Stir gently to combine and serve immediately.

     

    This recipe is from Market Vegetarian by Ross Dobson, available here.

    Market Vegetarian by Ross Dobson

    Photographs by Richard Jung, ©Ryland Peters & Small

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  • Posted on April 6, 2017

    Masala Fish Pie recipe

    A classic dish with a twist, this fish pie is the perfect example of Indian and British fusion food. The spiced, marinated seafood is cooked in a rich, creamy south- Indian-inspired coconut sauce, and topped off with a mustard-seed seasoned mashed potato. It certainly delivers on both flavour and theatre when served at the table - the perfect recipe to serve to your family this Easter.

    Masala Fish Pie from My Modern Indian Kitchen

    Masala Fish Pie

    MARINATED FISH MIX

    500 g/1 lb. 2 oz. (approximately 16) fresh raw king prawns/jumbo shrimp (heads and shells removed)

    200 g/7 oz. scallops

    300 g/10 ½ oz. salmon, cut into 2.5-cm/1-inch cubes

    200 g/7 oz. cod, cut into 2.5-cm/1-inch cubes

    4 tablespoons vegetable oil

    grated zest from ½ lemon

    1 teaspoon salt

    a pinch of saffron strands

    ½ teaspoon Holy Trinity Paste (see below)

    ½ teaspoon ground turmeric

    SOUTH-INDIAN CURRY SAUCE

    5 tablespoons vegetable oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    1 teaspoon finely diced fresh root ginger

    2 garlic cloves, finely diced

    20 fresh curry leaves

    2 large onions, finely chopped

    2 teaspoons salt

    2 teaspoons ground cumin

    2 teaspoons ground coriander

    2 teaspoons ground turmeric

    2 teaspoons paprika

    ¼ teaspoon dried chilli/ hot red pepper flakes

    1 tablespoon tomato purée/paste

    3 tomatoes, chopped (core and seeds removed)

    1 teaspoon palm sugar/ jaggery

    400-ml/14-oz. can coconut milk

    2 teaspoons cornflour/ cornstarch

    1 teaspoon garam masala

    1 tablespoon freshly chopped coriander/ cilantro

    TOPPING

    1.2 kg/2 ¾ lbs. floury white potatoes (Maris Piper or Yukon Gold)

    1 kg/2 ¼ lbs. sweet potatoes

    MASH SEASONING

    5 tablespoons ghee

    1 teaspoon mustard seeds

    10 fresh curry leaves

    a disposable piping/pastry bag

    32 x 14 x 6-cm/13 x 5 ½  x 2 ½ -inch ovenproof dish

    SERVES 6–8

     

    Combine all of the ingredients for the marinated fish mix in a large mixing bowl. Cover and put in the refrigerator to marinate overnight. If you do not have the time, allow the seafood to marinate for 30 minutes at room temperature instead.

    To make the sauce, heat the oil in a heavybottomed pan over medium heat, add the mustard seeds and cook until they crackle and sizzle. Add the cumin seeds and fry until they pop. Add the ginger and garlic and fry gently for 20 seconds just to remove the raw aroma; they don’t have to be browned. Add the curry leaves, quickly stir and add in the onions and salt. Fry the onions gently until they become soft, covering with a lid to help the process.

    Add the ground cumin, coriander, turmeric paprika and dried chilli/hot red pepper flakes and cook until they have lost their raw aroma. Add a splash of water if the pan starts to dry out.

    Add the tomato purée/paste, mix well and simmer for 3–4 minutes. Add the tomatoes and cook, covered, until they have completely melted down to form a sauce, stirring occasionally.

    Add the palm sugar/jaggery and coconut milk and simmer for 5 minutes. Mix the cornflour/ cornstarch with a little water and stir into the sauce to thicken. Allow the sauce to simmer for 3–4 minutes.

    Add the garam masala and freshly chopped coriander/cilantro, mix well and allow the sauce to cool completely.

    Meanwhile, prepare the topping by boiling the potatoes in separate pans – the floury white potatoes will need 20–25 minutes to soften, while the sweet potatoes will need 15–20 minutes. When soft enough to mash, drain both potatoes and mash together in a large mixing bowl. Transfer the mixture to a disposable piping/pastry bag and snip off the end.

    Preheat the oven to 180ºC (350ºF) Gas 4.

    Once the sauce has cooled, it is time to assemble the pie. Lay out the marinated fish in the bottom of the ovenproof dish so that it is evenly distributed (every serving should have a selection of different pieces of seafood). Pour over the cooled sauce. Pipe on the mashed potato topping (you can do this with a spoon or spatula if you prefer,

    although this may be slightly messy as it can mix in with the sauce).

    Prepare the mash seasoning. Heat up the ghee in a pan, add the mustard seeds and fry until they sizzle and pop. Add the curry leaves, then remove the pan from the heat. Spoon the seasoning evenly over the pie.

    Bake the masala fish pie in the preheated oven for 25–30 minutes or until the fish is cooked through. Serve hot.

     

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

     

    This recipe is from My Modern Indian Kitchen by Nitisha Patel, available here.

    My Modern Indian Kitchen by Nitisha Patel

    Photography by Clare Winfield © Ryland Peters and Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, savoury, easter, school holidays, recipe for the weekend, indian

  • Posted on March 30, 2017

    Veg Manchurian

    Our last veggie month recipe is a perfect treat for this weekend! The dish is an Indian take on Chinese cuisine and is served to Indian diners who want to experience ‘traditional’ Chinese cooking. The vegetable fritters are deep-fried and served in a reduced spicy and salty sauce and the fusion of Indian and Chinese means there will be no Friday night fighting over what takeaway to order!

    Veg Manchurian recipe

    Veg Manchurian

    FRITTERS

    145 g/generous 1 cup grated carrot

    145 g/generous 2 cups shredded white cabbage

    60 g/scant 1 cup sliced spring onions/ scallions

    80 g/ ½ cup thinly sliced green/French beans

    1 teaspoon Holy Trinity Paste (see below)

    3 tablespoons plain/ all-purpose flour

    2 tablespoons cornflour/cornstarch

    ½ teaspoon salt

    vegetable oil, for deep-frying

    SAUCE

    4 tablespoons vegetable oil

    1 teaspoon finely diced fresh root ginger

    1 teaspoon finely diced garlic

    100 ml/ 1/3 cup light soy sauce

    100 ml/1⁄3 cup vegetable stock

    50 ml/3 ½ tablespoons red chilli/chili sauce

    2 teaspoons cornflour/ cornstarch

    1 green chilli/chile, thinly sliced

    2 spring onions/ scallions, sliced, to garnish

    deep-fat fryer (optional)

    SERVES 4

    Mix together all of the ingredients to make the vegetable fritters (apart from the oil for frying) in a large mixing bowl. When all of the mixture has come together, form it into even balls (around the same size as a golf ball). You may want to do this in batches, as the fritters fry best when freshly rolled.

    Heat the vegetable oil in a deep-fat fryer or large, heavy-bottomed pan to 180ºC (350ºF).

    Carefully add the fritters, in batches, and deep-fry each batch for 5–6 minutes each until golden-brown. Drain on paper towels to absorb any excess oil and set aside until required.

    For the sauce, heat the vegetable oil in a wok or a saucepan over low–medium heat and fry the ginger and garlic until golden-brown. Add the soy sauce, vegetable stock, 400 ml/1 2⁄3  cups of water and the chilli/chili sauce and allow to gently come up to the boil.

    Mix the cornflour/cornstarch with a splash of cold water and add to the pan. Allow the sauce to thicken slightly and simmer for 2 minutes, stirring occasionally.

    Add the fried fritter balls to the sauce and gently mix in, being careful not to break any of the fritters. Sprinkle over the green chilli/chile and spring onion/scallion slices, and serve.

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

     

    This recipe is taken from My Modern Indian Kitchen by Nitisha Patel, available here.

    All photography is © Ryland Peters & Small

    My Modern Indian Kitchen by Nitisha Patel

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, curry, indian, chinese

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