It’s the last weekend in November and let’s be honest, December is going to be one busy month. There’s always so much going on this time of the year, I can’t lie, I’m struggling to find the time to do anything at the moment there’s just so much going on. A lot of rich and tasty food is going to be enjoyed next month so this is a lighter option to balance out all the heavier or more decadent meals that we are about to consume. A delicious winter warmer that contains a mild but flavourful kick of a little summin summin that’s not quite a curry but brings those packets of warm hearty flavours.
1 courgette, cut into chunks
2 small chilli’s, roughly chopped
1 medium potato, cut into small chunks
3 garlic cloves, roughly chopped
1/2 tsp medium curry powder
1 can (400g) coconut milk
1 inch piece ginger, grated
1 tbsp olive oil
1 tsp lime juice
In a pan, start by frying the garlic and ginger together in the oil for 1-2 minutes on medium heat.
Add the courgette and potato and cook for 5-7 minutes, stirring ocassionally.
Season with the curry powder, salt and add the chilli and continue frying for a couple more minutes.
Pour in the coconut milk, stir, cover and leave to cook for 10 minutes (or until the potatoes are cooked through.)
Remove from the heat and blitz using a food processor or hand blender. Drizzle over the lime juice, mix and serve.
Those winter warmer meals are definitely the way forward now. Those colder wintery nights just invite juicy, hearty meals with simple and delicious flavours. The added butter beans brings a deeper and more enhanced flavour as it absorbs all the meaty flavours making it more delectable. A real treat for dinner packed with simple flavours providing maximum satisfaction.
4 pork belly slices
1 leek, finely sliced
125 asparagus tip, cut into chunks
215g butter beans, drained
7 garlic cloves, peeled and kept whole.
1 tsp oregano
300ml chicken stock
1 tsp olive oil
Preheat the oven to 180°.
On the stove, start by frying the leeks and garlic together with the olive oil in the baking tray until lightly browned.
Add the beans and fry for a minute. Sprinkle over the the oregano and evenly distribute the the asparagus chunks.
Pour in the chicken stock and place the pork belly on top. Season generously with black pepper. (The meat should not be submerged in the stock. Around half should be covered in the stock so the meat remains juicy and the other half exposed allowing the pork to become browned and crispy).
I absolutely love mushrooms in all its shapes and forms, its delicious umami flavours that are meaty bring a delightful contrast to the sweetness that is the sauce. Just as tasty on its own or as a side dish to some roasted lamb or vegetables.
300g closed cup mushrooms, roughly chopped
2 Portobello mushrooms, roughly chopped
2 tbsp sesame oil
3 garlic cloves, grated
1 1/2 inch piece of ginger, grated
1 1/2 tbsp light soy sauce
400ml coconut milk
Crushed black pepper
1 tbsp Lyle’s golden syrup
1/4 tsp lime juice
On medium heat fry the mushrooms in the sesame oil for 8-10 minutes.
Add the garlic, ginger, golden syrup and a generous amount of crushed black pepper. Cook for 2 minutes.
Pour in the coconut milk and mix well.
Leave to simmer for 10-15 minutes, the sauce will have reduced and thickened.