Flowers Party Ideas Table Arrangements

Dinner With Friends, July 2012

Indian feast – we had two trays of chicken tikka masala and two of jalfrezi from the local delicatessen. I decided to do a butternut squash & chickpea curry; pulao rice; roast chickpeas; carrot and mustard seed salad; cucumber raita; coriander dip; mango relish and some naan bread served with chutneys, one of which was the tomato & coriander chutney I made during the week.

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Carrot & Mustard Seed Salad

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6 carrots, peeled and grated

1 orange

1 lime

1tsp honey

1tbsp vegetable oil

1.5tbsp mustard seed

1.5tbsp onion seed

– Grate carrot into a large bowl. Heat oil in a small saucepan and add the two types of seed. When the seeds start to ‘pop’ out of the pan, remove from the heat and pour over the grated carrot. Then squeeze the orange juice into the pan, add the dash of honey and gently warm through for a few minutes, and once again pour over the grated carrot. Squeeze the lime over it all, stir, cover and refrigerate.

Butternut Squash Curry

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1 butternut squash, peeled and diced

2 tins of chickpeas, drained

2 tins of chopped tomatoes

50g butter

1tbsp vegetable oil

2 onions, peeled & diced

2 cloves of garlic, peeled & diced

2 inch piece of fresh ginger, peeled & diced

3tsp cumin seed

2tsp onion seed

3tsp turmeric

2tsp coriander seed

2tsp ground cumin

2tsp chilli powder

6 cloves, roughly broken up

Pinch of cinnamon

3 cardamon pods, depodded

300ml vegetable stock

4tbsp chopped fresh coriander, plus more to serve

– Fry the onion and garlic gently in the oil, with a little of the butter, until soft and golden. Add the diced ginger and all of the spices and continue to fry. Add the chickpeas. After they have fried for a few minutes, add the tinned tomatoes and bring to a simmer.

Roast the peeled and diced butternut squash in a hot oven for 30 minutes with oil, salt and cumin seed. Once the squash is soft and slightly browned on top, add to the chickpea and tomato mix. Add the vegetable stock and allow to continue cooking for a little while longer. Add the remaining butter. Reduce the heat and add the chopped coriander and the cream. Serve with more chopped coriander.

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Pulao Rice

2 cups of basmati rice, rinsed

2 onions, peeled and diced

1tbsp oil

1tbsp butter

3 cups of weak vegetable stock

6 cardamon pods, depodded

6 cloves, roughly broken up

1 cinnamon stick (or 2 if they don’t smell very strong)

1 bay leaf

– Fry onion gently in the oil and butter until soft and golden. Add the various spices and allow to macerate for 15 minutes over a very low heat. Add the rinsed rice and the stock. Cover the rice and cook over a low heat for 30 minutes. This can sit fairly happily for a good while until needed. If it seems too dry, add a little more stock or some more butter.

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Extras:

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Coriander Dip

(Makes one small bowl)

200g coriander

1 small clove of garlic

2.5cm fresh ginger, peeled

4 sprigs of mint

50g creamed coconut (available in most supermarkets)

Half a teaspoon of caster sugar

1 small not-too-spicy green chilli

Juice of 1 lime, plus more to taste

1tsp salt

– Whizz all ingredients in a blender. Taste – add more of any of the flavours as required. You could add a tiny dash of vinegar if you want it a little more tangy. Cover and refrigerate.

Mango Relish

2 mangoes

1 small clove of garlic, finely diced

2.5 cm ginger, finely diced

4tbsp chopped fresh coriander

Salt

Juice of 1 lime

– Peel and slice mangoes and place in a bowl. Add the other ingredients, cover and refrigerate.

Cucumber Raita

1.5 cucumbers

1 pot of yoghurt

4tbsp chopped fresh coriander

3tbsp chopped fresh mint

Juice of half a lemon

Salt and pepper

1/2 tsp caster sugar

– Peel and dice cucumber and place in a bowl. Salt the cucumber and add the lemon juice, chopped herbs, sugar and pepper. Add the yoghurt. Cover and refrigerate. Serve with a squeeze of lemon and more chopped coriander.

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4 comments on “Dinner With Friends, July 2012

  1. Just to testify; it tasted absolutely amazing.

  2. I second that motion, it was delicious!

  3. unreal ellen. you are an excellent chef xo

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