Tuesday 6 October 2009

An intermittent rambling about food - Number 3

I'm feeling quite chuffed with myself this evening. I believe recipe books are for inspiration and once I find something I basically like I generally mix and match, adapt and work outwards from that basic recipe hopefully creating something new and nearer to my tastes. Tonight I played around with a variation on the spicy green beans theme, which came originally from Madhur Jaffrey's Indian Cookery.  It worked really well and I feel created my first Indian inspired recipe - Roasted Butternust squash with green beens. The amounts are my usual guestimate style.


Green beans, chopped into 1in pieces ( I'sd estimate a handful of uncut beans per person)
Several pieces of roasted Buttternut squash ( I'd estimate about 1/4 squash per person)
2 tablespoons oil
1/4 teaspoon black mustard seeds
1 in ginger, finely chopped
1 teaspoon ground cumin
1/4 teaspoon ground tumeric
1/2 green chilli, finely diced
Salt to taste
Juice of 1/2 lime
150 ml chicken stock
Handful of chopped fresh coriander leaves

Heat the oil on a high heat.
Put in the mustard seeds. These will pop in a very short time.
Add the ginger. Stir util they start to brown.
Put in the green beans. Toss well.
Add cumin, turmeric, salt and chilli. Toss around again so the beans are covered in the spices.
Add the roasted butternut squash. Toss again.
Add lime juice and stock. Simmer with lid on until beans are tender - I'd estimate about 6-8 minutes of so. (I'd roasted my squash for another reason, so it was still hot and did not need much cooking.)
Add the coriander leaves
Remove the lid and raise the heat to reduce the stock a bit.

Taste-talk: I have to say I am immensly pleased with this. It is a delicious dish, a slightly sweet curry, not hot at all. A nice Jasmine tea followed.

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