Rebecca’s Recipe of the Week: Turmeric and Lime Leaf Broth

‘A combination of lifting aromatics and wintery earthy roots, roasted until crisp around the edges and sweet’, writes Anna Jones. This flavoursome broth is satisfying and unctuous without being cloying or heavy. I think you will enjoy it. ‘Definitely one for a Canalside recipe’ said Matt when I made this.

Anna Jones notes that you can use any root vegetables that you like—beetroot or potatoes could be substituted for the carrots, parsnips and swedes.

Turmeric and Lime Leaf Broth with Roasted Roots
Serves 4.

Ingredients

200g carrots, peeled and halved if big
350g parsnips, peeled and quartered
500g swede, peeled and roughly chopped
salt and pepper, to taste
coconut oil
1 thumb-sized piece of ginger root, peeled
1 thumb-sized piece of turmeric root, peeled
1 bunch of coriander
2 large shallots, finely sliced, divided into two portions
1 clove garlic, finely sliced
1 tablespoon coriander seeds, roughly smashed
1 red chilli, finely chopped
1 x 400g tin of coconut milk
4 lime leaves

To Serve
200g cooked grains
1 lime, halved

Preparation

Preheat the oven to 220C.

Place the prepared roots into a baking tray with a big pinch of salt and 1 tablespoon of coconut oil. Put in the oven. After 5 minutes remove it and toss everything together. Return it to the oven and roast for about 35 minutes, or until everything is golden. Toss it periodically while it’s roasting.
Meanwhile prepare the broth: first grate the ginger and turmeric.

Cut off the stalks of the coriander and chop these roughly. Keep the leaves to garnish the soup.
Add another tablespoon of coconut oil to a saucepan and heat over medium heat. Add half the shallots and sauté for about 5 minutes, until they begin to brown. Add the grated ginger and turmeric, the chopped coriander stalks, the garlic, coriander seeds and chile. Sauté for a few more minutes.

Add the coconut milk and the lime leaves. Fill the empty tin with water and add this to the pan as well. Season to taste with salt and pepper and simmer for 10 minutes.

While the broth is simmering heat another tablespoon of coconut oil in a sauté pan over high heat. When it’s really hot add the remaining shallot and cook until it’s crispy and golden—but don’t let it burn. Remove the crispy shallots from the pan onto some kitchen paper. Spread them out so they don’t all stick to each other and go soggy.

Once the roots are ready, spoon the grains into four bowls. Place the roasted roots over the grains and ladle the soup over the top. Garnish with the coriander leaves and crispy shallots. Serve with the lime halves for an extra lime kick.

Recipe adapted from Anna Jones, The Modern Cook’s Year (2017).

Dom’s Recipe of the Week: Frittata from the oven

This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg, you don’t need to fry this frittata at all, but it helps to have a heavy ceramic or cast-iron dish, which retains the heat well. And the eggs should be at room temperature, not cold from the fridge.

Oven-roasted roots frittata

Ingredients

About 600g mixed winter veg, such as onions, carrots, squash or pumpkin, parsnip, celeriac, beetroot, jerusalem artichokes, black spanish radish, potatoes
1 large garlic clove, finely chopped
3 tablespoons rapeseed or olive oil
7 large or 8 medium eggs
A handful of mixed herbs, such as curly parsley, chives and thyme, finely chopped
About 20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, grated
Sea salt and freshly ground black pepper

Method

Preheat the oven to 190°C/Gas Mark 5. Meanwhile, prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 5mm slices; peel squash or pumpkin, deseed and cut into 2–3cm cubes; peel parsnip, celeriac and beetroot and cut into 1–2cm cubes; cut potatoes into 1–2cm cubes.

Put all the veg into an ovenproof dish, about 23cm square. Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the veg are all tender and starting to caramelise in places.

Beat the eggs together with the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter over the grated cheese. Return to the oven for 10–15 minutes until the egg is all set and the top is starting to colour. If your oven has a grill, you can use that to accelerate the browning of the top.

Leave to cool slightly, then slide the frittata out on to a plate or board. Serve warm or cold. Perfect lunchbox fare…

Thanks to River Cottage

Rebecca’s Recipe of the Week: Roast Anything with Anything Pesto

Roasted vegetables dotted with cheerful, green pesto. Delicious for a mid-week dinner. It’s nice served with brown rice, or any other grain you might have lying about, but it’s good on its own as well. I suspect it would be tasty tossed onto pasta.

Roasted Anything with Anything Pesto

Serves 2

Ingredients

Roast Vegetables

A mixture of root vegetables and/or pumpkin. For two people one of those little Canalside squashes, 2 medium potatoes, and 4 large carrots would be fine, for instance.
shell of a squeezed-out lemon, if you happen to keep such things around.
Olive oil to drizzle
Salt and pepper to taste
Any twigs of thyme or rosemary that you happen to have to hand
1 whole head of garlic, unpeeled

Anything Pesto

1 handful of packaged pumpkin or melon seeds, or pine nuts, or almonds, or a mixture. I think you could add sunflower seeds, as well.
1 bunch of any fresh herbs. A mixture is fine and the quantity isn’t crucial. I used a blend of parsley and a little dill.
any feathery carrot tops
Olive oil
1 lemon
Salt and pepper to taste
Red pepper flakes, to taste (optional)

Optional Toppings

Capers
hard cheese, grated or chopped into little cubes
Home-made roasted squash seeds (see below)
Yoghurt

Preparation

For the Roast Vegetables

Preheat the oven to 220C.

Scrub the root vegetables and peel them if you prefer them unpeeled. Cut them into bite-sized pieces. Ditto the squash or pumpkin, if you are using it. After you cut it open remove the seeds and set them aside for use in the pesto.

Place all the vegetables in a roasting tin and toss them together with a little olive oil, salt and pepper. Slice the lemon shell into thin shreds and add this to the tray. Scatter any thyme or rosemary over the top. Place the unpeeled whole head of garlic in the tray as well.

Put the tray in the oven and roast for 30-45 minutes, until the vegetables are tender when you poke them with a fork. Toss them periodically so that they roast evenly.

For the Squash or Pumpkin Seed Garnish (if used)

Once you’ve put the vegetables in the oven you can prepare the fresh pumpkin seeds. Wash them carefully and pick out the seeds from the tangle of pumpkin fibres. Place the cleaned seeds on a baking tray and put them in the oven as well. Roast them for 10-15 minutes, tossing occasionally. They should begin to turn golden. At that point take the tray out of the oven and toss the seeds with a little more olive oil and salt. Put them back in the oven for another 3-5 minutes. They should now be crisp and toasted. Set them aside to cool. Nibble a few while you prepare the pesto.

For the Nuts or Seeds for the Pesto

Place the nuts or packaged seeds on a baking tray and put them in the oven to toast. Check them after about 3 minutes as pine nuts in particular burn easily. Once they start to turn golden remove them from the oven and set them aside to cool.

For the Anything Pesto

Blend the herbs and carrot tops (should you have any) in a hand-held blender, or, if you are feeling energetic, pound them a bit at a time in a mortar and pestle.

Add about the toasted nuts/seeds, and blend/pound some more to make a thick, herby paste.

Find the roasted head of garlic and squeeze out the now-tender garlic from each clove. Add this to the pesto and blend. Thin the pesto with olive oil until it reaches the consistency you like.

Grate in the zest of the lemon. Juice the lemon and add some juice to the pesto, along with some salt and pepper. Add a pinch of pepper flakes if you like.

Now taste it: does it need more lemon juice? More salt? More oil? Adjust the flavours and consistency until you are pleased with the result.

To Serve

Arrange the roasted vegetables on a platter. Dot or pour the pesto over the top and garnish as desired with capers, cheese, or your home-made roasted pumpkin seeds. Serve, if you like, with a bowl of salted yoghurt on the side.

You can serve this together with rice or another grain if you like. Perhaps you have some leftover rice in the freezer?

(Recipe adapted from Anna Jones, The Guardian.)

Rebecca’s recipe of the week: Roasted Roots

This week’s recipe is a delicious roasted veg with Eastern flavours. You can buy fresh curry and Kaffir lime leaves at the Oriental Supermarket on the High Street, Leamington.

Roasted Root Vegetables with Curry Leaves and Lime
serves 4

400g carrots
400g parsnips
400g swede
60 ml olive oil
3 tablespoons lime juice (about 2 limes)
2 teaspoons curry powder
6 Kaffir lime leaves, finely shredded
2 stems of curry leaves
4 tablespoons fresh coriander, chopped
1 teaspoon salt
freshly-ground black pepper (to taste)

Preheat the oven to 240C.
Peel the carrots and cut them into batons. 6cm x 2 cm is a good size but it doesn’t matter that much; smaller batons will cook more quickly.
Peel the parsnips and cut into similar-sized batons. Ditto the swedes.
Place the vegetables in a roasting tray
Mix the olive oil, 1.5 tablespoons of lime juice, curry powder, salt and pepper and pour over the vegetables. Toss them together to coat.
Roast for 30 minutes, turning occasionally.
Add the lime and curry leaves and roast for a further 10 minutes or so. It’s done when the vegetables are tender and attractively browned.
Remove from the oven, pour over the remaining 1.5 tablespoons of lime juice and serve, garnished with fresh coriander. Yotam recommends accompanying it with some rice.

(Adapted from Yotam Ottolenghi, Plenty More.)

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