Ginger

Mange Tout and Pak Choi Stir Fry

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This is a quick, easy and tasty stir fry, perfect for a busy mid-week evening, packed with Pak choi, mange tout and daikon radish (also known as mouli), along with fresh herbs, a touch of soy sauce and a nutty addition of cashews.

Ingredients: 2 Shallots, 1 garlic cloves, 10g ginger, 1 pak choi, large handful of mange tout, 100g daikon radish, a few coriander stems.

From the larder: 175g noodles, 3 tsp sunflower or sesame oil, 1-2 tbsp soy sauce, (optional: handful of cashews, prawns or chicken).

Instructions:

  • Prepare all the veg: peel and chop the shallot, garlic and ginger, thinly slice the daikon into batons, chop the pak choi, separating the leaves and stems.veg on chopping board 1600pxveg chopped 1600px
  • If using meat, prepare by peeling prawns or chopping chicken into pieces.
  • Bring a saucepan of water to the boil before starting to stir-fry the veg.
  • In a wok or frying pan, heat the oil on a high heat and if using, add meat, if using, and cook for a few minutes. Add shallots, and stir fry to soften. Add the ginger and garlic and then daikon, pak choi stems and mange tout. Stir-fry for around 5 minutes, or until the vegetables are just reaching the right level of crunch and then stir in the pak choi leaves. Remove from the heat and add soy sauce.
  • While stir-frying the vegetables, cook the noodles for about 3-5 minutes in boiling water or according to packet instructions.
  • Drain the noodles and mix into the stir-fried veg. Serve immediately with coriander torn on top and an optional handful of cashews.stir fry with noodles 1600px

Cavolo Nero

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A warming curry for this not so warm spring weather! Chantenay carrots, new potatoes and cavolo nero fill out this delicious ginger chilli garlic and coconut milk curry base.

Ingredients: 150g Potatoes, 1/2 -1 red chilli, 2 cloves of garlic, 10g turmeric, 10g ginger, 2 shallots, 150g chantenay carrots, 100g purple sprouting broccoli, 50g cavolo nero and small bunch of coriander.

From the larder: 200g rice, 1 tin coconut milk, 3 tsp oil, ½ tsp salt.

Instructions:

  • Start cooking rice according to packet instructions.
  • Chop the chilli and the garlic. Peel and grate turmeric and ginger. Fry in oil for 1 minute.chopped curry veg
  • Slice the potatoes and shallots and add to the pan and then. Sauté for 3 minutes.frying spices, shallots, potatoes 2
  • Chop carrots and add to the shallots and potatoes, sauté for 3 minutes.
  • Add coconut milk and ¼ C of water and simmer for 15 minutes.
  • Chop broccoli and cavolo nero and add to the coconut milk. Simmer for 5 minutes.veggies with coconut milk
  • Chop the coriander and serve curry with rice and coriander on top.

Beetroot and Cauli Curry

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Pretty in pink,  this curry becomes an extraordinary colour as the beetroot and coconut milk meld together with fresh spices, curry leaves and cauliflower in this delicious and beautiful curry.

Ingredients: Beetroot, cauliflower, shallots, garlic clove, turmeric, ginger, curry leaves, spinach, chilli (use according to taste), coriander.

From the larder: 175g rice, 1 tin coconut milk, oil (vegetable, rapeseed or coconut oil is best).

Instructions:

  • Start cooking the rice according to the packet instructions.
  • Mince garlic, chop shallots, and sauté in a glug of oil. Chop the chilli, mince or grate the turmeric and ginger and add to the pan. Fry for a minute or so.
  • Peel and dice beetroot into small chunks. Slice the cauliflower in small florets. Add to the pan and then add the tin of coconut milk and curry leaves. Simmer on a low heat for 20-25 minutes, stirring occasionally.shallots, garlic, turmericsauteeing beetroot and cauli
  • When curry is nearly ready to serve and beetroot is soft to poke with a knife, add spinach and stir in to wilt.angle beetroot curry with spinachbeetroot curry with spinach

 

  • Serve curry with rice and torn coriander.

 

Ginger Chilli Roast Veg with Coconut Rice

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In this dish we’re mostly roasting. Roasted roots with Tomatoes smothered in ginger, chilli, honey and garlic all served over coconut rice with mint on top….what’s not to love?

Ingredients: ½ chilli, 1 clove garlic, 1cm piece of ginger, 100g Jerusalem artichoke, 200g butternut squash, 100g potatoes, 50g tomatoes, sprig of mint.

From the larder: 1 tin coconut milk, 200g rice (ideally brown), 1tsp honey, oil, yogurt.

Instructions:

  • Preheat oven to 200 degrees.
  • Only peeling the squash, chop squash, potatoes and Jerusalem artichoke into small chunks. Place in a roasting tin, drizzle with oil, season with salt and pepper and place in the oven to roast.roasted veg 600px
  • Place the rice in a saucepan, add the tin of coconut milk and top up with about ¼ tin of water to the right amount of liquid for the rice to cook. Bring to the boil and simmer until cooked.
  • On a chopping board, mince and smash together the ginger, ½ chilli, garlic, honey, and pinch of salt.
  • Halve the tomatoes, smear the chilli mix over them and add them to the roasting tin already in the oven. If easier, smear the chilli mix over all the roasting veg.
  • When veg is soft, serve on top of coconut rice with torn mint leaves and a dollop of yogurt.