Trio of Autumn Salads
Nigel Barden joins Simon for Foodie Thursday and cooks up another afternoon delight. This week it's a trio of autumnal salads. Plus Matt with the sport and Rebecca with the money news and another of your confessions.
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Trio of Autumn Salads
Chickpea & Egg Curry
by Dhruv Baker from Spice 鈥� Layers of Flavour (Weidenfeld & Nicolson / Orion)
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I love having foolproof recipes that can be made quickly, using ingredients I already have in my cupboard.
Chickpeas are nutritious & inexpensive & have a fantastic ability to take on any number of spices.
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Serves 4
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Prep time 15 mins
Cooking time 30 mins
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Ingredients
2 tbsp vegetable oil
1 large onion, finely chopped
4 tbsp tomato pur茅e
2 tsp garlic & ginger paste (see details below)
2 tsp ground cinnamon
1 tsp ground coriander
陆 tsp ground turmeric
录 tsp red chilli powder
50ml water
2 x 400g tins chickpeas, drained & rinsed
500ml vegetable or chicken stock
4 hard-boiled eggs, halved
Juice of 1 lemon
Small bunch fresh coriander, roughly chopped
Salt & freshly ground black pepper
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Method
Heat the oil in a large, lidded pan over a medium heat.
When hot add the onion & fry for about 7-10mins until soft & starting to colour.听 Add the tomato pur茅e & fry for 1 min.听
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Add the garlic & ginger paste & stir for a couple of mins, then add all the ground spices.听 After about 30 secs add the water so that the spices don鈥檛 stick & burn.听 Cook, stirring continuously, for another 2-3 mins.
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Add the chickpeas & stir until they are well coated in the spices.听 Pour in the stock, partially cover with the lid & cook for 15 mins.
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Remove the lid, stir well, then add the hard-boiled eggs & cook for another couple of mins before adding the lemon juice & salt & pepper to taste.听 Scatter over the coriander & serve immediately.
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Ginger & Garlic Paste is simply a 50:50 blend of peeled garlic cloves & peeled fresh ginger.听 Whizz in a food processor, with a tablespoon or two of water.听听 It freezes well in ice-cube trays, for a ready supply.
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Miso & Ginger Glazed Aubergine
This is an unbelievably satisfying dish thanks to the oodles of umami from the miso.听 The aubergine becomes unctuous & soft & the miso & sugar combination hits every bit of your palate.
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Serves 4
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Prep time 10 mins
Cooking time
20 mins
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Ingredients
2 large aubergines
2-3 tbsp vegetable oil
2 tbsp brown miso paste
3 tbsp caster sugar
3 tbsp soy sauce
2 tbsp mirin (Japanese rice wine)
1 tsp ginger paste (as previous)
1 clove garlic, crushed
Freshly ground black pepper
2 spring onions, very thinly sliced
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Method
Halve the aubergines lengthways & then use the tip of a very sharp knife to score a diamond pattern in the flesh of each half (make the incisions about 1cm apart).
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Place the oil in a frying pan over a medium heat.听 Add the aubergine halves, flesh side down & cook for 6-7 mins until golden brown.听 Turn them over & cook for another 5 mins (cooking times may vary by a minute or so depending on the size of the aubergines).听 They should be quite soft by this point.听 Remove from the pan & leave to rest on some kitchen paper to get rid of any excess oil.
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Preheat the grill to its highest setting.听 Mix together all the remaining ingredients except for the spring onions in a small bowl.听 Arrange the aubergine halves, flesh side up, on a grill pan & spoon the mixture over each half.听 Grill for 4-5 mins until the tops are bubbling & golden.
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Sprinkle over the slices spring onions & serve immediately.
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Caraway & Balsamic Roasted Beetroot
Despite not being a huge fan of caraway seeds, I have to admit they are essential in this dish, which I love.听 The earthy flavour of the beetroot works very well with the caraway & is balanced by the acidity from the balsamic vinegar.听 Serve warm with roast lamb & mash or leave to cool & serve as a salad.
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Serves 4 as a side dish or 2 as a salad
Prep time 5 mins
Cooking time 1hr
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Ingredients
500g baby beetroot, peeled & halved, or larger beetroot, quartered
50ml balsamic vinegar
1 tbsp caster sugar
1 tsp caraway seeds
Zest & juice of 1 orange
50ml water
Salt & freshly ground black pepper
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Method
Preheat the oven to 200C/400F/Gas mark 6.
Take a large piece of foil & fold up the sides to make a parcel.听 Put all of the ingredients into the centre, seal the parcel & place into a roasting tin.听 Cook in the oven for 1hr 鈥� the beetroot should be just soft but still retain some bite.
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Remove the beetroot from the foil parcel & carefully pour the cooking juices into a small pan.听 Place over a medium heat & reduce until the sauce becomes thick & glossy, about 5-10 mins.听Toss the cooked beetroot in the sauce & serve.
Broadcast
- Thu 23 Oct 2014 17:05大象传媒 Radio 2