Laura's Romantic Butternut Squash for One

 Thai green curry roasted squash with coconut rice  SQUASH  One whole butternut squash  Chilli flakes 4-5 kefir lime leaves  clove garlic olive oil sesame oil dark soy sauce   SAUCE Bag of spinach (or other leafy green eg kale) 1 small white onion  1 green chilli  2 garlic cloves  1 inch ginger 2tbs thai green curry paste  1 can coconut milk  1tbsp fish sauce  small bunch coriander   RICE for 1 100g basmati 100ml coconut milk 100ml water  GARNISH  handful of cashews 1 red chili 1 spring onion  few coriander leaves   1. Half squash lengthways, scoop out seeds and score flesh. Rub with oils, crushed garlic, chilli flakes and soy sauce. Season with salt/pepper.  2. Place squash skin side down on oven tray and scatter with lime leaves. Roast 200c for 30-40mins until you can stick a knife in at and is tender.   3. Meanwhile, blend together all the sauce ingreds except the curry paste, coconut milk and fish sauce until smooth, adding about half a cup of water as you go (chop the onion and ginger roughly first). Do in batches if blender small or using a hand blender.   4. Gently fry the paste in a little olive oil for 5mins, stirring. Add curry paste and fry for further 2-3mins. Add coconut milk and fish sauce and simmer on a low-med heat. Taste, season. You prob won't need much salt because fish sauce.   5. Add rice, coconut milk and water to a pan. Place on lid and bring to the boil on highest heat. Turn right down to lowest and leave with lid on while liquid absorbs. Should take 8-10mins. Try not to take the lid off to check for at least 7 mins. If liquid gone and rice still hard, add a splash of water and give a couple more mins.   6. While rice cooks, lightly toast cashews in a dry frying pan. Finely chop nuts, red chilli and spring onion.   7. Slice cooked squash into large chunks. Spoon rice onto plate and top with squash. Spoon over a ladle or so of green sauce. Top with nuts, chilli, coriander and spring onion. Serve.  Freeze or chill portions of sauce and use as a base for a different curry or with chicken or fish. Chop remaining squash into chunks. Chill and mix with salad, pasta, or chuck into any curry or stew.   

Thai green curry roasted squash with coconut rice

SQUASH

One whole butternut squash
Chilli flakes
4-5 kefir lime leaves
clove garlic
olive oil
sesame oil
dark soy sauce 

SAUCE
Bag of spinach (or other leafy green eg kale)
1 small white onion
1 green chilli
2 garlic cloves
1 inch ginger
2tbs thai green curry paste
1 can coconut milk
1tbsp fish sauce
small bunch coriander 

RICE for 1
100g basmati
100ml coconut milk
100ml water

GARNISH
handful of cashews
1 red chili
1 spring onion
few coriander leaves


1. Half squash lengthways, scoop out seeds and score flesh. Rub with oils, crushed garlic, chilli flakes and soy sauce. Season with salt/pepper.

2. Place squash skin side down on oven tray and scatter with lime leaves. Roast 200c for 30-40mins until you can stick a knife in at and is tender. 

3. Meanwhile, blend together all the sauce ingreds except the curry paste, coconut milk and fish sauce until smooth, adding about half a cup of water as you go (chop the onion and ginger roughly first). Do in batches if blender small or using a hand blender. 

4. Gently fry the paste in a little olive oil for 5mins, stirring. Add curry paste and fry for further 2-3mins. Add coconut milk and fish sauce and simmer on a low-med heat. Taste, season. You prob won't need much salt because fish sauce. 

5. Add rice, coconut milk and water to a pan. Place on lid and bring to the boil on highest heat. Turn right down to lowest and leave with lid on while liquid absorbs. Should take 8-10mins. Try not to take the lid off to check for at least 7 mins. If liquid gone and rice still hard, add a splash of water and give a couple more mins. 

6. While rice cooks, lightly toast cashews in a dry frying pan. Finely chop nuts, red chilli and spring onion. 

7. Slice cooked squash into large chunks. Spoon rice onto plate and top with squash. Spoon over a ladle or so of green sauce. Top with nuts, chilli, coriander and spring onion. Serve.

Freeze or chill portions of sauce and use as a base for a different curry or with chicken or fish. Chop remaining squash into chunks. Chill and mix with salad, pasta, or chuck into any curry or stew. 
 

Rebecca's Turkish Food Centre Lunch

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Kohlrabi and Hazelnut Salad

½ Kohlrabi

a generous handful of hazelnuts, with or without shells

a few tablepoons of very thick Greek (or Turkish) yogurt

salt

Peel the kohlrabi and cut into 1cm cubes. Toast the hazelnuts – there should be around half the volume of nuts to kohlrabi chunks - and rub off the skin in a dry tea towel. Mix the kohlrabi and nuts with a few tablespoons of thick Greek or Turkish yogurt, and a few really good pinches of salt. Eat immediately with some crispbreads, or unaccompanied. If you leave it too long, the salt will draw the water out of the Kohlrabi, it will become less crisp, and the yogurt will become watery.

 

Chickpeas in Tomato Sauce with Sheep’s Cheese and Dill

1 tin tomatoes

1 tin chickpeas, or some you’ve soaked and boiled

2 cloves of garlic, sliced finely

2 tablespoons of chopped dill

roughly 100g sheep’s cheese

½ teaspoon of red wine vinegar

olive oil

Place 4 tablespoons of olive oil in a pan with the garlic and turn the heat on, when the garlic is fragrant and sizzling, add the tomatoes and ½ tinful of water. Simmer on a low heat for ten minutes. Add the chickpeas, simmer for a further 5-10 minutes. Season with salt and the vinegar. Sprinkle over dill and sheep’s cheese.

 

Aubergine and Courgette with Hard Boiled Eggs and Fried Cumin

 

a few aubergines

a few courgettes (as small as possible), quartered lengthways

a few eggs

½ tablespoon of cumin seeds

½ teaspoon of chilli flakes

½ a lemon

Sprinkle some salt on the aubergines and leave for 10 minutes or so. Then bring some water to a simmer in a small pan and add the eggs and simmer for 8-10 minutes, just off the boil Then pat dry and brush of excess salt from the aubergines. Toss the aubergines and courgettes with 2 tablespoons of oil. Heat up a pan until it’s very hot. Add the aubergines and courgettes to the pan, so that it is not too full. You want the cut surfaces to touch the heat, when they are browned, turn over and brown the other cut surface. When they are browned all over, remove from the pan. Turn off the heat and add two tablespoons of olive oil, add the cumin seeds and fry in the residual heat. Lay the vegetables on a plate, squeeze the lemon over them. Top with the hard boiled eggs, peeled and cut in half, the cumin seeds and oil and the chilli flakes.

 

Listen to Rebecca make me lunch in Episode 2.