Trio of Autumn Salads
Nigel Barden joins Simon for Foodie Thursday and cooks up another afternoon delight. This week it's a trio of autumnal salads. Plus Matt with the sport and Rebecca with the money news and another of your confessions.
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Jamie Cullum
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Rumer
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Thompson Twins
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Trio of Autumn Salads
Chickpea & Egg Curry
by Dhruv Baker from Spice – Layers of Flavour (Weidenfeld & Nicolson / Orion)
Ìý
I love having foolproof recipes that can be made quickly, using ingredients I already have in my cupboard.
Chickpeas are nutritious & inexpensive & have a fantastic ability to take on any number of spices.
Ìý
Serves 4
Ìý
Prep time 15 mins
Cooking time 30 mins
Ìý
Ingredients
2 tbsp vegetable oil
1 large onion, finely chopped
4 tbsp tomato purée
2 tsp garlic & ginger paste (see details below)
2 tsp ground cinnamon
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp red chilli powder
50ml water
2 x 400g tins chickpeas, drained & rinsed
500ml vegetable or chicken stock
4 hard-boiled eggs, halved
Juice of 1 lemon
Small bunch fresh coriander, roughly chopped
Salt & freshly ground black pepper
Ìý
Method
Heat the oil in a large, lidded pan over a medium heat.
When hot add the onion & fry for about 7-10mins until soft & starting to colour.Ìý Add the tomato purée & fry for 1 min.Ìý
Ìý
Add the garlic & ginger paste & stir for a couple of mins, then add all the ground spices.Ìý After about 30 secs add the water so that the spices don’t stick & burn.Ìý Cook, stirring continuously, for another 2-3 mins.
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Add the chickpeas & stir until they are well coated in the spices.Ìý Pour in the stock, partially cover with the lid & cook for 15 mins.
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Remove the lid, stir well, then add the hard-boiled eggs & cook for another couple of mins before adding the lemon juice & salt & pepper to taste.Ìý Scatter over the coriander & serve immediately.
Ìý
Ginger & Garlic Paste is simply a 50:50 blend of peeled garlic cloves & peeled fresh ginger.Ìý Whizz in a food processor, with a tablespoon or two of water.ÌýÌý It freezes well in ice-cube trays, for a ready supply.
Ìý
Ìý
Miso & Ginger Glazed Aubergine
This is an unbelievably satisfying dish thanks to the oodles of umami from the miso.Ìý The aubergine becomes unctuous & soft & the miso & sugar combination hits every bit of your palate.
Ìý
Serves 4
Ìý
Prep time 10 mins
Cooking time
20 mins
Ìý
Ingredients
2 large aubergines
2-3 tbsp vegetable oil
2 tbsp brown miso paste
3 tbsp caster sugar
3 tbsp soy sauce
2 tbsp mirin (Japanese rice wine)
1 tsp ginger paste (as previous)
1 clove garlic, crushed
Freshly ground black pepper
2 spring onions, very thinly sliced
Ìý
Method
Halve the aubergines lengthways & then use the tip of a very sharp knife to score a diamond pattern in the flesh of each half (make the incisions about 1cm apart).
Ìý
Place the oil in a frying pan over a medium heat.Ìý Add the aubergine halves, flesh side down & cook for 6-7 mins until golden brown.Ìý Turn them over & cook for another 5 mins (cooking times may vary by a minute or so depending on the size of the aubergines).Ìý They should be quite soft by this point.Ìý Remove from the pan & leave to rest on some kitchen paper to get rid of any excess oil.
Ìý
Preheat the grill to its highest setting.Ìý Mix together all the remaining ingredients except for the spring onions in a small bowl.Ìý Arrange the aubergine halves, flesh side up, on a grill pan & spoon the mixture over each half.Ìý Grill for 4-5 mins until the tops are bubbling & golden.
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Sprinkle over the slices spring onions & serve immediately.
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Ìý
Caraway & Balsamic Roasted Beetroot
Despite not being a huge fan of caraway seeds, I have to admit they are essential in this dish, which I love.Ìý The earthy flavour of the beetroot works very well with the caraway & is balanced by the acidity from the balsamic vinegar.Ìý Serve warm with roast lamb & mash or leave to cool & serve as a salad.
Ìý
Serves 4 as a side dish or 2 as a salad
Prep time 5 mins
Cooking time 1hr
Ìý
Ingredients
500g baby beetroot, peeled & halved, or larger beetroot, quartered
50ml balsamic vinegar
1 tbsp caster sugar
1 tsp caraway seeds
Zest & juice of 1 orange
50ml water
Salt & freshly ground black pepper
Ìý
Method
Preheat the oven to 200C/400F/Gas mark 6.
Take a large piece of foil & fold up the sides to make a parcel.Ìý Put all of the ingredients into the centre, seal the parcel & place into a roasting tin.Ìý Cook in the oven for 1hr – the beetroot should be just soft but still retain some bite.
Ìý
Remove the beetroot from the foil parcel & carefully pour the cooking juices into a small pan.Ìý Place over a medium heat & reduce until the sauce becomes thick & glossy, about 5-10 mins.ÌýToss the cooked beetroot in the sauce & serve.
Broadcast
- Thu 23 Oct 2014 17:05Â鶹ԼÅÄ Radio 2