Blog – Page 63 – The Food Wife

Butternut Squash Risotto

25th May 201825th May 2018
by thefoodwife

Serves 2

Risotto is a dish that can be a midweek meal or can be jazzed up to serve for guests.

This version celebrates the humble butternut squash. By roasting the flesh and also separately creating a purÃ©e to stir through the rice, this creates a creamy dish, without the fat!

By simply omitting the parmesan you can turn this into a dairy-free/vegan meal too.

Ingredients:

For the roasted squash:
1/2 a butternut squash, peeled and cut into 1cm dice
1 clove of garlic, finely chopped
1 tbsp oil
Salt and pepper (a pinch of each)

For the risotto:
1 tbsp oil
1 onion, finely diced
1 clove of garlic, finely minced
6 sage leaves, finely chopped
100g arborio rice
50ml of white wine or vermouth
400-500ml hot vegetable stock
1/4 butternut squash, peeled and cut roughly into 2cm dice
2 tbsp grated parmesan (optional)
Salt and pepper to taste

To serve:
Grated parmesan (optional)
Fried sage leaves (optional)

Step 1: Combine the ingredients for the roasted squash and spread on a roasting tray. Roast the squash in a 200c oven for 20-30 minutes until soft and lightly browned. Set aside (this can be done in advance or whilst the risotto is cooking).

Step 2: Make the purÃ©e by simmering the remaining squash in water until soft. Drain and then mash or purÃ©e and set to one side.

Step 3: Make the risotto; heat the oil in a heavy bottomed pan on a medium heat and soften the onion for five minutes. Add the garlic and chopped sage and stir, cooking for a couple of minutes.

Step 4: Add the rice and stir to coat in the oil. Add the white wine/vermouth and stir.

Step 5: Gradually add small amounts of the vegetable stock, stirring all the time, and only adding more once the stock has been absorbed. It will take about 30 minutes for the rice to cook, but taste it every now and again to check if it is cooked through.

Step 6: When the rice is cooked, stir through the purÃ©ed and roasted squash, along with the parmesan (if using) and season to taste.

Serve with more parmesan to sprinkle on top at the table (if using), and if you like, some fried sage leaves. This is perfect with green beans or runner beans.

If you are making this for more people add 50g of rice per person and 200-250ml of stock and 25ml of wine/vermouth along with 1 tbsp parmesan. Use the rest of the squash to increase the amount of purÃ©e.

Spanish Prawns with Red Rice and Chorizo

23rd May 201823rd May 2018
by thefoodwife

Serves 2 as a main meal or 4-6 as a tapas

Smoky paprika, pungent garlic and the zing of lemon adorn sweet and juicy prawns and meaty chorizo in this wonderful meal inspired by Spain. The addition of red rice adds a deep nuttiness to the dish, but a brown basmati rice would be a good alternative as you will also be flavouring it with a simple but gutsy sofrito.

Ingredients:

For the rice and sofrito:
140g red rice/brown rice
1 tbsp olive oil
1 red onion, small dice
1 red pepper, small dice
1 clove of garlic, finely minced
1 tbsp tomato purÃ©e
1 dried chilli, crushed or 1 tsp chilli flakes
1 tsp smoked paprika
1/2 tsp sweet paprika
Salt and pepper to taste

For the prawns and chorizo:
1 tbsp olive oil
80g chorizo, diced
2 cloves of garlic, minced
1 tsp smoked paprika
150-200g raw king prawns
1/2 lemon (juice only)
1 tbsp chopped parsley
Salt and pepper to taste

To serve:
1/2 lemon (cut in to wedges)

Step 1: Cook your rice according to the packet instructions.

Step 2: Make the sofrito; heat the oil in a frying pan on a medium heat. Add the onion and pepper and soften for five minutes. Add the garlic and stir for a minute.

Step 3: Add the tomato purÃ©e and cook out, stirring for a minute or two.

Step 4: Add the chilli and paprikas and stir on a low heat for two minutes. Turn off the heat until you are ready to add your cooked rice.

Step 5: Add the cooked rice to the sofrito and stir thoroughly so everything is combined and then season to taste. Keep on a low heat whilst you cook the prawns and chorizo.

Step 6: In a separate pan, heat the oil on a medium heat and fry the chorizo to release its oils for a few minutes.

Step 7: Add the garlic and paprika and stir to ensure they do not burn, then add the prawns, stirring frequently and cooking until they are no longer translucent.

Step 8: Squeeze over the juice of half a lemon and stir in the chopped parsley.

Serve the prawns and chorizo on a bed of the rice, with a wedge of lemon on the side to squeeze over. It is lovely with a green salad.

Lemon and Blueberry Polenta Cake

21st May 20188th April 2019
by thefoodwife

Makes 12 pieces

Several of my friends are gluten-intolerant or coeliac and so Iâ€™ve been trying to increase my repertoire of gluten-free cakes. Some of my husbandâ€™s family also cannot eat gluten so I came up with this deliciously moist cake to serve at the afternoon tea following our sonâ€™s Christening.

It is bursting with lemon flavour, helped by the triple hit from the zest, juice and the addition of curd. There are pops of sweet juiciness from the blueberries and a pleasing texture from the polenta.

Iâ€™d urge you to give this a go, you will not be disappointed!

Ingredients:

For the cake:
225g caster sugar
225g softened butter
4 large eggs
75g quick cook polenta
150g gluten-free flour
1 1/2 tsp gluten-free baking powder
2 unwaxed lemons (zest only)
2 tbsp lemon curd
150g blueberries

For the drizzle:
100g caster sugar
2 lemons (juice only)

Step 1: With an electric mixer, beat the sugar and butter together for a couple of minutes until light and fluffy.

Step 2: Add each egg, one at a time, beating after each addition (donâ€™t panic if the mixture looks curdled!)

Step 3: Add the lemon zest and lemon curd and beat again.

Step 4: Fold in the polenta, flour and baking powder, until combined. Add half the blueberries and fold again.

Step 5: Pour into a lined square or rectangular tin (I used a brownie pan) and level, then place the remaining blueberries dotted over the surface.

Step 6: Bake in a preheated oven at 180c for 40 minutes (the top should be a mid-dark brown). Whilst this is baking make the drizzle by combining the lemon juice and sugar in a bowl.

Step 7: Remove from the oven and place on a cooling rack (still in the tin). Use a fork to pierce the top of the cake all over. Pour over the drizzle and leave for 30 minutes, until removing from the tin, and leaving to fully cool on the rack.

Step 8: Once cool, cut in to 12 equal pieces.

Before adding the blueberries you could dust them in a small amount of the flour to help stop them sinking. The ones you place on top will go into the batter as it cooks but should provide a more equal distribution.

Daal

18th May 201819th January 2019
by thefoodwife

Makes 10 (smallish) portions

Daal is a wonderfully warming spiced comfort food. Itâ€™s cheap to make, this one is quick to prepare (and then you can just leave it to cook with little interference), it freezes well and is rich in fibre and protein, low calorie, gluten-free and vegan.

Itâ€™s versatility means itâ€™s perfect on its own (although you may want a bigger portion!), great served with rice or parathas or as part of a thali (try it with my sweet potato and chickpea curry), and is also fab with a fried egg and poppadoms.

I make a big batch and then portion it up and freeze it, so once defrosted it can be quickly warmed up for a quick and easy, yet very satisfying meal.

Ingredients:
1 tbsp coconut oil
2 onions, medium dice
2 green chillies, roughly sliced
2 green chillies whole, pricked a few times with the point of a knife
1 thumb-sized piece of ginger, peeled and finely diced
6 cloves of garlic, finely diced
1 tbsp coriander (ground or seeds)
1 tbsp cumin (ground or seeds)
1 tbsp garam masala
1 tsp ground turmeric
Small handful of curry leaves
500g yellow split peas, thoroughly rinsed in cold water
1.5-2l vegetable stock
Salt and pepper

Step 1: In a large pan heat the coconut oil on a medium heat. Add the onion and sliced chillies and then soften, stirring frequently, for 5 minutes.

Step 2: Add the garlic, ginger, whole pricked chillies, spices and curry leaves and stir for a minute or two.

Step 3: Add the rinsed yellow split peas and vegetable stock and bring to the boil.

Step 4: After 10 minutes a foam will have developed on the surface. Skim this off and then place a lid on the pan and lower the heat to a gentle simmer.

Step 5: Cook for about an hour (stirring every so often and adding more water if required), until the lentils are soft and tender. Then use a potato masher to crush them (you can remove the 2 whole chillies at this point, or leave them in for extra heat). If there is excess liquid you can leave the lid off and simmer for a further 15 minutes.

Step 6: Season to taste, remove from the heat and allow it to thicken slightly.

You could garnish this with fresh coriander, and/or freshly fried chillies and garlic. Delicious.

Baby Weaning Ideas #2

18th May 201820th May 2018
by thefoodwife

Austin has started trying meat, fish and gluten over the past few weeks. But here are some of the things he has been enjoying over the last fortnight.

Thai-style Aubergine

Ingredients:
1 tsp coconut oil
1/4 aubergine, diced
1/4 courgette, diced
1 small sweet potato, peeled and cut into 1 cm dice
1/2 onion, diced
1/2 garlic clove, finely diced
25g creamed coconut
1 lemongrass, halved and crushed with the back of a knife
3 lime leaves
1 tbsp chopped coriander

Step 1: Heat the coconut oil and add the onion and soften for a few minutes.

Step 2: Add the garlic, aubergine, sweet potato and courgette and stir for a couple of minutes.

Step 3: Add the lime leaves and lemongrass along with the creamed coconut and enough water to just cover the vegetables.

Step 4: Cook for 10-15 minutes on a gentle heat until the vegetables are softened.

Step 6: Divide into portions (this freezes well).

Fish with a creamy sauce

Ingredients:
200g boneless fish cut in to 2 inch pieces (I used fish pie mix from the fresh fish counter in the supermarket which included salmon, pollock and smoked haddock)
1 pint whole milk
6 peppercorns
2 bay leaves
3 tsp slackened cornflour
1 heaped tsp whole grain mustard
1 tbsp finely chopped parsley

Step 1: Place the milk, peppercorns, bay leaves and fish in a pan (I used a frying pan) and bring to a simmer for a few minutes until the fish is cooked.

Step 2: Remove the fish and break into small flakes. Remove the bay leaves and peppercorns and discard.

Step 3: With the milk still on the heat, add the slackened cornflour and use a wooden spoon or a whisk to stir until thickened.

Step 4: Return the flaked fish to the sauce and stir in the mustard and parsley.

Step 5: Divide into portions (I made 8) and this can be frozen.

Serve with pasta, rice or mashed potato.

Lemon and Blueberry Yogurt

Ingredients:
1 tsp lemon curd
4 heaped tsp full fat natural/Greek yogurt
5 blueberries, quartered

Step 1: Combine the three ingredients and serve.