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Salads & Suppers

Salads & Suppers

Crazy Easy Curry sauce & DIY paneer

There is lots of licky-sticky goodness crammed into this curry sauce. Think of it as a powerful *cream*, perfect for homemade paneer (below), tofu chunks, cubes of halloumi, steamed baby potatoes or any leftover veg loitering in your fridge. The creaminess comes from soaked cashews, so the sauce is vegan friendly. Here’s the recipe from my weekly Sunday Independent column.



And for those of you who have milk and lemon at home on this thunderous wet day, I definitely recommend giving home made paneer a go! You don’t want to be trotting to the store in this weather …



Hope it brings as much joy to your table, as it does to ours.

Namastasty,

x Susan Jane

Salads & Suppers

Vegetarian Scallops

King oyster scallops make a dazzling alternative to turkey for any vegetarians in your orbit this Yule. Takes a mere 3 minutes to whip up from start to finish. So this recipe might just save Christmas (and your adrenal glands)!

Mushrooms are humming with beta-glucans. These nifty compounds do sha-mazing things for our bodies. They help lower cholesterol by forming a viscous gel that grabs excess cholesterol and moves it through your digestive tract much like La Cucaracha. Beta-glucans also slow down digestion, which in turn stabilizes blood sugar levels and minimizes the release of insulin or fangs (as conducted by my own scientific experiment).

Quite apart from their nutritional kudos, these mushroom scallops taste crazy-good. Hope they find a plate near you.


6 king oyster mushrooms

1 teaspoon smoked paprika

1 tablespoon olive oil

2 tablespoons ghee, butter or olive oil


Remove the mushroom stems from their caps. Keep the caps for another use (soup, stir fry, pickle, stock).

Slice each stem into 4 thick discs, resembling scallops. You can score each ‘scallop’ crisscrossing their diameter on each side if you fancy. This will help grab more flavour when they hit the pan, but is not integral to the recipe.

Massage the smoked paprika, salt and olive oil into the shroom scallops.

Heat a large sauté pan, cast iron griddle or frying pan over medium-high heat. Tip in the butter, ghee or olive oil. Wait until it’s hot enough to hear gentle sizzling noises when you swirl the pan.

Now pop in a few of your shroom scallops, being mindful not to overcrowd the pan and cause the poor chaps to sweat rather than sear.  Colour on both sides. Basting the hot ghee or butter over the scallops will help prevent the fat from burning, and quickly colour your scallops. When both sides are golden brown, remove and add the next batch, doting the pan with fresh butter. Repeat until all the scallops are done.

Serve hot with pureed parsnip or sweet potato. Gorgeous.

Salads & Suppers, Sides, x For Freezer x

A pot of Really Good Daal

During these biting wintry weekends, daal can be a life-enriching experience. It’s a form of spellbinding magic. My nostrils do an all-consuming samba as I inhale a whole load of happiness that only food chemists could explain. This is daal – noun, verb, adjective, it’s much more than a bowl of hot legumes.

Food is always my first medicinal port of call. I prepare daal to soothe indolent moods and sore hearts. It’s got to have lots of sizzling garlic and blood-thumping ginger. Like a hug, these are to help us feel grounded yet simultaneously lifted, something Indian cooking almost always achieves. The injection of chilli is life’s defibrillator – the bigger the burn, the quicker we wake and shake.

 

 

 

Yellow Daal

Serves 3-5

This daal’s got more kick than a bunny in heat. Yellow split peas will give the daal a chunkier consistency, boiled until softly crushed then stirred into slow cooked onions and spiked with spices.

Namaste, from my little Indian love nest.

 

250g yellow split peas, rinsed
½ teaspoon ground turmeric
3 tablespoons coconut oil, butter or ghee
1 white onion, finely diced
4 fat cloves of garlic
1 red chilli, sliced
1 teaspoon cumin seeds
Chunk of ginger, lightly peeled and grated
Squeeze of lime
Generous handful of plum tomatoes, halved
Natural yoghurt, to serve
Fresh coriander, to serve

 

Cook the split peas and ground turmeric in a small deep pan, covering with unsalted water. Let them putt-putter for 30-45 minutes until you can crush the peas between your thumb and forefinger. You’re looking for a soupy consistency.

While the peas gurgle away, gently colour the onions in your preferred form of fat (butter, coconut oil or ghee) over a low flame for 12 minutes. Turn up the flame, add the crushed garlic, chilli, cumin and grated ginger, stirring for a few minutes to prevent charring.

Now you can add the lime, fresh tomatoes and turn the heat right down to let the flavours socialise under a lid. After 10 minutes of cooking, stir through the cooked split peas. Serve in large bowls alongside some natural yoghurt and freshly torn coriander leaves. A plump poached egg also serves us well.