Butternut, Arugula, and Pine Nut Salad
From "Nigella Kitchen" by Nigella Lawson

1 butternut squash, approx 2 1/4lb
1 tsp kosher salt
1 tsp ground turmeric
1 tsp ground ginger
2 Tbsp cold-pressed canola, or olive oil
1/3 cup golden raisins
1/4 cup water, from freshly boiled kettle
1 tsp sherry vinegar
4oz (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted

Preheat oven to 400f Dont bother to peel, but halve and seed the butternut squash, cut into 1/2in thick slices, then cut each slice into four. Put the butternut pieces into a bowl with the salt, spices, and 2 Tbsp oil and smoosh them about, then tip into a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
Cook the squash for 30-40min. Check to see if it's cooked through by the time 1/2 hours up by piercing with a fork, some squashes cook faster than others. Add the golden raisins to the spice smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 Tbsp oil that remain.
Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

make ahead noteButternut can be roasted a day ahead. Cool, cover, and refrigerate until needed. Remove about an hour before serving so that it's at room temp.
Coconut Rice
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole peppercorns
2/3 cup finely sliced shallots
2 cups jasmine rice
1 1/2 tsp salt
1/2 tsp ground turmeric
1 1/2 cups coconut milk from a well shaken can, mixed with an equal measure of water

Preheat oven to 325f
Pour oil in heavy ovenproof pan over medium-high. When hot drop in peppercorns. Let them sizzle for a few seconds. Add shallots and stir-fry until they turn reddish brown. Add the rice, turning heat to low, as well as salt and turmeric. Stir gently for a minute. Add coconut milk-water mix, tuen heat to medium high and bring to a rolling boil. Cover first with foil, crimping edges, and then with lid. Place in oven for 30min. Remove from oven. FLuff up and mix with fork then quickly re-cover and leave to rest for 15min.

Serves 6
Mushroom Bhaaji
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1/2 tsp whole brown mustard seeds
1/2 tsp whole cumin seeds
1/4 cup ionions, finely chopped
10oz largish white mushrooms, quartered (or halved if smaller)
1 clove garlic, pressed
3 Tbsp plain yogurt
1/8 tsp cayenne
1 tsp ground coriander
1/2 tsp salt
2 Tbsp cilantro, finely chopped

Pour oil in frying pan on medium-high. When hot drop in mustard and cumin seeds. When they start to pop in a couple seconds put in the onions. Stir and fry until starting to brown at edges. Put in mushrooms and stir for a minute. Take pan off heat and put in garlic, yogurt, cayenne, coriander, and salt. Put pan on medium heat and stir well. Keep cooking and stirring until all yogurt is absorbed, a few minutes. Stir in cilantro toward the end.

Serves 3-4
Kashmiri Style Collard Greens
From "At Home with Madhur Jaffrey"

1 /34 lb collard greens
3 Tbsp olive or canola oil
1/8 tsp ground asafetida
3 dried hot red chilies (the short cayenne type)
2 cups chicken stock or water

Wash collards and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and then roll them up lengthwise. Cit crosswise to get 1/2in ribbons. Now cut lengthwise to get 1/2in pieces. Pour oil into large pot on medium high. When hot drop in asafetida and chilies. In a matter of seconds the chilies will start to darken. Take the pan off the heat to add the greens and the stock. Put pan back on heat and bring to a boil. Cover and drop to medium-low, then cook 30-40min until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 tsp salt. Add what's needed. Turn the heat to medium-high and boil away most of liquid. If you are eating the greens with rice you might want to save some extra juice to moisten it.

Serves 6
Swiss Chard with Ginger and Garlic
From "At Home with Madhur Jaffrey"

1 1/2 lb Swiss Chard, well washed
3 Tbsp olive or canola oil
1 clove garlic, cut into long slivers
1 tsp slivered peeled fresh ginger
1/2 tsp salt
1/4 tsp cayenne

Hold several chard leaves together and, starting at the stem end, cut the stems and leaves crossways, at 1/4 in intervals. Pour oil into large pot on medium high. When hot put in garlic and ginger. Stir a few times. Put in all the Chard, with some of the washing water still clinging to the leaves. Cover. As soon as the leaves have wilted, a matter of minutes, add the salt and cayenne. Stir to mix. Cover again and turn to low. Cook 5min or until chard is just done.

Serves 4
South Indian Style Green Beans
From "At Home with Madhur Jaffrey"

1 lb green beans, trimmed and cut into 1in length
3 Tbsp olive or canola oil
1/2 tsp whole cumin seeds
1/2 tsp whole brown or yellow mustard seeds
1/2 tsp sesame seeds
1/8 tsp cayenne

Bring 8 cups water to a boil. Add 1 Tbsp salt to it and then the cut beans. Boil for 4-5 min or until the beans are just tender. Drain immediately and leave in colander. Pour the oil into a frying pan over medium high. When hot drop in the cumin, mustard, and sesame seeds. A few seconds later take the pan off the heat and stir in the beans. Put the pan back on the stove at Medium Low heat. Stir to mix for a minute, adding 1/2 tsp salt and the cayenne. Remove pan from heat.

Serves 4
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