The spears are here

It's asparagus season! Time to get amongst those green spears of goodness!

Here's a super quick recipe that will ensure you spend less time in the kitchen and more time making the most of the extended daylight playing frisbee in the park.

This is a bastardisation of çilbir, a Turkish dish of poached eggs and yoghurt. I had this at Providores in Marylebone a few years ago and it is deeeelicious. For this you'll need some kirmizi biber (dried Turkish chilli flakes), but if you don't have any to hand - which is very likely as it involves a special trip to a Turkish grocer - a quarter teaspoon of paprika and a teaspoon of normal chilli flakes instead would also be quite tasty.

What you need

(serves 2)

1 bunch of asparagus

eggs, however many take your fancy

5 big spoons big spoons of thick greek yoghurt (I used Total)

1 garlic clove, crushed into a paste with salt using the side of a knife

50g butter

1 teaspoon chilli flakes

The do

Boil a full kettle. Place the asparagus in a large bowl and cover with boiling water. After a few minutes, check for doneness - this will vary depending on how thick the asparagus is. If it needs more time let it mellow for a little longer. When done, rinse with cold water, drain and divide between two plates.

Mix together the garlic and yoghurt, then pile on top of the asparagus, making a little well for where the egg/s will sit.

Poach the eggs, and when done, drain, then place in the yoghurt wells. In a small frying pan, heat up the butter. When it starts to go a light brown colour, add the chilli flakes, swoosh around for a little longer to let the chilli colour the oil, then spoon over the eggs and yoghurt.

Enjoy with some crusty bread.

Nerd alert: Thanks to this brilliant book that I received for my birthday a few years back (thanks Cam!) I learnt that the chemical that causes the unsettling odour in the urine of some of those who eat asparagus is actually a close relative of that in skunk spray. Pong!

Summery insalata

Yippee! Tomorrow we are heading out to Kent to stay at the Keeper's cottage on the grounds of Leeds Castle, but first, I must conduct my pre-holiday ritual of using up what's left in the fridge. Take out would probably be a more practical option considering that with a toddler in tow I'll have to pack half the flat - but I really hate waste and quite enjoy the challenge of a clear-out dinner. Plus it's nice coming home to a fridge that doesn't smell like bin juice.

I have:

a bunch of carrots

mint

cherry tomatoes

a courgette

buffalo mozzarella (OK, so I cheated a little and bought this earlier in the day)

The plan is to make a souped up insalata caprese, the ingredient that really ties this dish together is the gorgeous buffalo mozzarella with its weird cooked chicken-like texture. Never ever use a knife to cut it! Ripping up a ball of buffalo mozzarella is a strangely satisfying activity that should be enjoyed whenever possible.

The do

Slice the courgette thinly and chop the carrots into bite sized pieces.

Fry the courgette with a little oil and salt in a frying pan until soft and a little charred. While this is happening steam or boil the carrots until they are just done, you don't want them to be too mushy. When everything is done, lay it all together into a big plate and sprinkle a couple of chopped mint leaves on top. Top with a some pinenuts, a handful of halved cherry tomatoes and the buffalo mozzerella, then drizzle a generous amount of good olive oil on top.

Enjoy with some super crunchy ciabatta and a big glass of red wine before you attempt the packing.

Tunes
Butterfly House The Coral

Tom yum yum yum

All this wintery weather has given me the most hideous cold I've had in years. I rarely get sick and that's probably why I hate it so much. I can't be bothered doing anything, my appetite disappears, I can't taste anything and all this makes me very grumpy indeed.
My spirits were lifted when my very excellent husband made me this delicious Tom Yum soup. The perfect antidote to whatever ails you - it has enough punch to penetrate snotty sinuses and I'm convinced it has super magic healing powers.

Tip: I usually keep a jar of tom yum paste (check the ingredients for absence of shrimp) in the fridge for a quick soup base, as getting all these ingredients can sometimes be a bit of a mission, especially if you're a bit under the weather.
You could also add tofu and/or noodles to make a meal of this soup and any veg will do, broccoli, baby corn, mangetout or capsicum would all be great additions.

Tom Yum Goong
Makes about 4 entree-sized portions or 2 big bowls

What you need
1.5 litres of marigold vegetable bouillon or any other good veg stock. Mix it up strong enough so it tastes good on its own
1-2 stalks lemongrass, tough outer layers removed and sliced thinly
3 cloves garlic, crushed
3 whole kaffir lime leaves (available fresh or frozen at Chinese food stores, or dried in supermarkets. Use double if they're dried)
1-2 red chilies, sliced. Add less or more according to preference
1 thumb-sized piece ginger, sliced into thin matchstick pieces
3 portabello mushrooms, chopped into bite-sized pieces (enoki or shitake would be good too)
2 bunches baby bok choy cut into 3cm pieces (or broccoli, spinach or chard would work too)
1 cup halved cherry tomatoes
a mini can of good-quality coconut milk
1 teaspoon brown sugar
3 tablespoons soy sauce
juice of a lime
a big handful of basil (roughly chopped)
a big handful of coriander (roughly chopped)

The do
Pour stock into a soup pot. Add the lemongrass, lime leaves, chili, garlic, and ginger. Bring to boil and continue boiling for 5-10 minutes.
Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
Add cherry tomatoes. Gently simmer 1-2 more minutes.
Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the bok choy and gently stir. Keep on the heat until the bok choy is cooked, and then it's ready to go.

Do a taste test, and give it a tweak - add more chili if it needs more kick. If it's not salty enough, add more soy sauce or salt, add a little sugar if it's too sour and if it's too salty or sweet, add another squeeze of lime juice.

Serve in bowls with fresh basil and coriander heaped on top.

Who wants yesterday's dinner?

Tonight Jasmine T has dashed our hopes of making a delicious mushroom, purple sprouting broccoli and lentil pie, and instead I'm leaning over the kitchen sink at 9.30 eating a concoction of leftovers that I've found in the fridge. Bedtimes are becoming a bit of a drama these days as she has just figured out how to stand in her cot, and thinks it's hilarious, until she realises that she is so tired that she has forgotten how to lie down again. Cue screaming. Carters or I come to the rescue and lay her back down. Repeat 100 times.

So back to dinner. They say necessity is the mother of invention and I'm quietly very pleased with my humble leftover combination. I took the potato and pea mixture left over from when I made curry puffs for our little new year's eve gathering, spooned some into a crisp iceberg lettuce leaf and topped it with a dollop of natural yoghurt and a few mint and coriander leaves. An Indian take on the Chinese sang choi bao. I'm going to razz up the curry mixture and post a proper recipe soon.

Leaf to Root eating

When I was little, my dad told me that every grain of rice I left on my plate would be a spot on my face when I was older. As a result, I have developed an obsessive aversion to throwing away food.
Very little went to waste in our household, any leftovers would be used for dinner the next day, and our fridge was always full of little dishes covered in cling film...and if you take a peek in my fridge today, it's still the same.

I'm now not embarrassed to admit this because this week experts have been saying that our wastage is now pushing up food prices in the developing world. So now I'm not just a tightarse just a concerned citizen of the earth.

Concerned Citizen Chew's tips to do your bit:

- Use your freezer. If you don't think you're going to get around to eating that bag of carrots, steam or boil them and freeze them for another day. Same goes with fruit - berries can be frozen straight and cooked or used in a smoothie for another day. Other fruit can pipped or cored then stewed to be eaten with ice cream or used in a crumble. Or if you are super organinsed, buy up big and spend a couple of hours cooking up a big batch of soup, curry or pasta sauce to be frozen.

- Make stock. Tired looking veg and scraps can be thrown into a pot and boiled up for a lovely stock which can make a risotto sing. Don't forget to throw in the rind from Parmesan cheese into the stock pot too.

- Plan your shopping. Have a quick think about how much cooking you will be doing at home for the week. Not much point in buying a weeks worth of veg if you'll only be home one or two nights to actually cook it

- One bad apple can spoil the barrel. Remove bad bits of fruit or veg and the rest of the bag/bunch will last a bit longer

- Change the water your tofu sits in and it will last much longer


BEETROOT PEARL BARLEY RISOTTO
This risotto takes twice as long as normal risotto, so it's one you might want to attempt when you aren't in a starving rush. It is definitely worth the wait though, the earthy beetroot pairs very nicely with the graininess and bouncey texture of the barley - and the colour is quite spectacular. If barley isn't your thing you can use good old Aborio rice and shorten the cooking time to 20 minutes. Serves 4.

What you need
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
350g pearl barley
1.5 litres vegetable stock, hot
1 bunch of baby beets with stalks or if you can't get this you could use fresh beets with a few handfuls chard or spinach to replace the beetroot leaves
optional garnish: a chunk of goats cheese or fetta

The do
Wash the beetroot thoroughly. Grate the beetroot and chop up the leaves into 4 cm pieces.
Heat the olive oil in a medium pan over a medium-low heat. Add the onion and garlic and cook gently, stirring occasionally, for a few minutes, until softened. Add the pearl barley and grated beetroot and cook for 1 minute.
Add a quarter of the stock to the pan and simmer, stirring every now and then, until all the stock has been absorbed. Barley doesn't need as much TLC as aborio rice so you can do other things and come back to it every now and then. Add another quarter of the stock and continue in this way until all the stock is absorbed – it should take about 40 minutes for the barley to be tender but still al dente. Add the stalky bits and cook for about 5 minutes, then stir in the leaf. Cook for a few minutes until wilted and dark green. If you have it, serve with a sharp crumbly goats cheese or feta sprinkled on top.



Tune
Greetings From Michigan: The Great Lakes State Sufjan Stevens

The Lake District: Currying flavour

Curry night: Lauren and Theo

Whooo! A most excellent hearty curry banquet complete with specialist beers (Cobra). A rare treat to be able to indulge in Indian cuisine without feeling like I've eaten my body weight in ghee and MSG.

Pumpkin & Apple Curry (serves 4)
What you need
Vegetable Oil
large onion
500g of pumpkin/squash, cubed
800g of baking potatoes, cubed
1 large cooking apple, cubed
2 tsp curry paste
1 tsp turmeric
root ginger (2.5cm)
bay leaves
500 ml vegetable stock

The do
Heat oil in pan. Add onion and brown.
Add chilli, curry paste, turmeric, ginger, bay leaves, apple, pumpkin, potato to pan.
Immediately after add vegetable stock.
Bring to boil and then simmer for 20 minutes until cooked.
Serve with fromage frais or yoghurt.



Easy Tofu Curry (serves 4)
What you need
good swig of vegetable oil
Tofu, diced
Seasonal veg - I like to use broccoli & green beans
1 tsp turmeric
1 tsp ground coriander
2 tsp mild curry powder
2 medium fresh green chillies, thinly sliced
5 cm chunk of ginger, grated
2 onions
1 can tomatoes
1 can coconut milk (use light coconut milk if you want a healthier option)

The do
Start by browning the tofu pieces in a pan until brown.
In another pan, heat the oil and add your spices and ginger.
Fry for a few minutes, then add the onions and fresh chilli.
Cook for another 5 minutes then add the tofu and tomatoes.
Simmer for 10-15 minutes then add your favourite veg (broccoli and beans are yum!)
Finally, add the coconut milk and simmer for a final 5 minutes.
Season and serve with basmati rice, raita, mango chutney and fresh tomato salad.

Fresh Tomato Salad (serves 4)
What you need
6 medium tomatoes, diced
Small onion, thinly sliced
Fresh Coriander
Juice of fresh lemon

The do
Combine the ingredients and season with lemon juice to taste

Tune
Sung Tongs Animal Collective

FROZEN DIN DINS

So I've finished up at work and the nesting instinct has kicked in big time. When I'm not wolfing down cakes and chocolate, I'm reorganising the kitchen cupboards, cleaning out the oven and making frozen dinners. All the pregnancy books say to do this, and I think it's probably a good idea. I decide to make my favourite pumpkin curry and two easy soups, which I know will provide comfort in times of no sleep and stress.



PUMPKIN CURRY

What you need
2 big butternut squash
peanut oil (olive oil is OK too)
1 big tbsp mustard seeds
4 cloves garlic, crushed
bunch of basil
1 can of coconut milk
salt
sesame oil

The do
Chop the pumpkin into large chunks (I prefer to leave the skin on because it adds a nutty quality and helps the pumpkin keep its shape).
Pour a good lug of peanut oil into a baking tray and toss the pumpkin until well coated, season with a decent sprinkling of salt then roast for around 30-45 minutes until browned and soft. Remove from oven and set aside.
In a wide pot or deep fry pan, heat a few tablespoons of peanut oil on a medium to high heat, and add a tablespoon of mustard seeds. When they start popping, add the garlic, fry for a minute, then empty the contents of the baking tray into the pan. Continue frying on medium heat for a few minutes, taking care not to manhandle the pumpkin too much as it will break down a lot as it cooks. Add the can of coconut and turn the heat down to a simmer. Add sea salt to taste. Cook until desired consistency is reached; if it is too thick add some boiling water. Stir through a bunch of ripped basil leaves and a drizzle of sesame oil. Serve with rice or roti. You can also add crushed peanuts on top for textural difference.




PEA AND MINT SOUP

What you need
1 bag of frozen peas (approx 800-900g)
a handful of mint
1 onion chopped
2 teaspoons of marigold bouillon powder
walnuts
1 tablespoon double cream (omit for dairy-free option)

The do
In a pot, fry onions for a few minutes in some olive oil. Empty peas into the pot, add water until just covered and add stock powder. Bring to boil, then simmer for 5-10 minutes. Turn heat off. Add mint and walnuts and blitz in the blender. Stir in the cream (you can leave this out if you like) add salt and pepper to taste.



CARROT AND CORIANDER SOUP

What you need
1 kg of carrots, chopped in 2cm chunks
1 tablespoon coriander
2 teaspoons cumin
2 onions, diced
2 teaspoons of marigold bouillon powder

The do
Fry the onions in a pot with some olive oil for 3 minutes then add the spices and fry on low heat for 1 minute. Throw in the carrots and add boiling water until carrots are just covered. Add stock powder. Slow boil until carrots are soft then blitz with hand blender or blender. Serve with fresh coriander on top.

Chocolate time is here

Being pregnant has made me chocolate obsessed, so one night after work in the lead-up to Christmas I decided to make my own festive chocolate. Making your own chocolate is fun because it's all about taking something you like and remolding it into something even better. Plus, doing it yourself allows you to control what goes into it - keeping it free of excess sugar and additives

What you need
2 handfuls of brazil nuts (or any other nuts that you like, macadamias - for an Australian vibe, pistachios, peanuts)
1 1/2 blocks of Green and Black's dark cooking chocolate
1 block of Green and Black's milk chocolate with almonds, broken into pieces
1 handful of dried cranberries

The do
Line a 15x15 tin or container with non-stick baking paper. Put the nuts into a plastic bag and bash a few times with a rolling pin to break them up, don't pulverise them!
In a bowl, melt the cook's chocolate in the microwave on high for 1 minute at a time until completely melted.
If you don't have a microwave, melt the chocolate in a bowl fitted over a saucepan, making sure the bottom of the bowl doesn't touch the simmering water.

Spoon a 5mm layer of melted chocolate into the tin/container. Sprinkle on the cranberries, nuts and squares of almond chocolate then cover with the remaining melted chocolate. Keep in a cool place to set, then chop into bite-sized squares with a sharp knife.

You can add anything you like to this 'chocolate sandwich' - experiment with white chocolate or other dried fruits.

Pie in the sky

The week leading up to a holiday has an element of that blissful feeling you get after you've just quit your job. I've been going through the motions with a big grin on my face knowing that in a few days time I'll be I'm a climate warm enough to apply copious amounts of sunscreen.
Tonight Kelly - Rocky's favourite aunt - is coming over for a feed, I'm going to use up the remaining veg in the fridge so it doesn't die a slow death in my absence. It's been a busy week and there is quite a lot left so I'm going to make two - that way we can have one for tonight and the other for later.
You can use any combination of vegetables for this pie - butternut squash, peas, potatoes, sweet potatoes, beans, spinach, cauliflower, celery, courgettes, carrots, sprouting broccoli, aubergine or mushrooms (pan fry with some garlic first)


Going on holiday/clearing out the fridge pie

What you need
An assortment of veg. I used:
5 small heads of broccoli, cut into small florets
4 carrots
Half a handful of runner beans, chopped
2 small handfuls of green beans, chopped
1 butternut squash, cubed

Sauce
2 tablespoons Dijon mustard
Butter
Gluten free flour
Rice milk

For the mash
6 big potatoes
Chives
One small tub, or 3 big tablespoons of goat's yoghurt
Rice milk

Boil potatoes until soft then set aside.

Get the steamer going and throw the veg in starting with the ones that take longest to cook. I started with the carrots, then a few minutes later added the pumpkin, then 3-5 minutes later the broccoli then the beans.

Omce the veg is all lightly steamed, separate into two baking dishes and spread out evenly.

Mustard sauce
Make a White sauce; melt about 40g butter in a medium saucepan then add a few tablespoons of flour and half a teaspoon of cumin - gently blend together over a low heat, do not brown.
When throughly combined, slowly add rice milk stirring with a whisk until it's a saucy consistency. Add the mustard and salt and pepper to taste. If it's too runny add a little more flour or reduce for a little while longer. Remove from heat.
Ladle the sauce onto the veg so it is well coated.

Drain the potatoes and mash with olive oil or butter, chives and goat's yogurt
Add salt and pepper to taste
Spread mash over the veg with a fork, roughing it up so it looks like the Himalayas.
Bake at 180-200c until it is heated through then finish it off under a scorching grill so the peaks go deliciously brown and crispy.

Now you can get started on your packing...

Chunky cucumber sandwich

I've been following this pregnancy diet my friend told me about (thanks
Ellen!), called the Gentle Birth Method - it means going without wheat, sugar, dairy
(with the exception of goat products) and tomato for your whole
pregnancy, in order to avoid a long labour to a monster-sized baby.

So far the no wheat thing has worked well for me, it's eliminated the nausea
and headaches and now I don't feel like napping all the time. YEAH!

The only challenge is finding stuff to chow down on – which isn't so bad after
you get your head around it. Eating out on the other hand is a bit trickier.

Here's an easy one to get started on. It's a great lunch or after work
snack. So simple, yet so delicious.

What you need
Cucumber, thinly sliced
Tofutti soy cream cheese spread or pasteurised goat's cheese*
Sourdough rye
Salt and pepper


(*TAKE HEED!! Not all goat's cheese is safe for pregnant consumption. Avoid
ones that are unpasturised and that have a rind. I used one from the goat's
cheese stall at Islington farmers market)

Taking it out on the tomatillo

Tonight I'm suffering from a residual case of The Rage, something I picked up from a very frustrating day in the office. I find the best cure for this is to get out my knife and start chopping stuff into very small pieces.
The victims: those two tomatillos and a whole load of other stuff.

What you need
2 tomatillos, diced finely
half a big red chili, diced finely
2 shallots, diced finely
2 spring onion stalks and green bits, diced
1 small bunch of coriander
1 butternut squash, halved lengthways and de-seeded
olive oil



The do
Chop the top part of the squash off, cube and throw into the roasting tray. Rub the inside of the squash "bowls" with a little salt. Drizzle everything in a little oil and bake until you can stick a fork into it.

While the squash is in the oven, combine all the ingredients by chopping them on a board and keep on chopping until the pieces are as small as you can get them. Feel that Rage subside!
When the squash is done, fill the squash bowls with the chopped mixture, drizzle liberally with some good olive oil and return to the oven. Pack away the squash offcuts and use for tomorrow's salad or risotto.



When it's all sizzling and heated through it's done - around 15-20 minutes at 180. Cover with chopped coriander leaves.
Ahhhh. Serenity now.

The tomatillos are tarty little buggers - they need a little bit of cooking time, but they marry well with the sweetness of the baked squash, chili and shallots.

Note: For the observant types out there who may be lying awake tonight pondering the lifespan of the tomatillo, I should probably mention that I started this post a few weeks ago, and didn't finish it until right now...sorry!

Also! Thanks to everyone who participated in the tomatillo quiz. Without you, those puppies would have shriveled up at the back of my fridge!

Chowing down on chowder

Celeriac has been a regular in my market shopping bag for the last few months. So far, I've been making Lily's celeriac soup, or mashing it up as a side, but now I feel the need to do something different with it. Here is a hearty chowder that will fill your belly on those cold lonely nights. And it's great for lunch the next day too.

CELERIAC, SWEETCORN AND BUTTERBEAN CHOWDER
The celeriac gives the chowder a lovely light earthy flavour, the corn adds a sweet textural difference while the potato brings everyone together for a big group hug.

What you need
1 can of butter beans, drained and rinsed. (Or if you have time soak some dried beans overnight and use those)
1 celeriac, peeled and cut into cubes
3 potatoes, washed and cut into cubes
1/2 a pint of soy milk
2 heaped teaspoons of Marigold bouillon powder
2 big leeks sliced
2 medium sized onions, finely diced
1 sprig of rosemary
Fresh parsley

The do
Put a kettle on the boil. In a big pan over medium heat, fry the leeks, rosemary and onions in some oil until soft. Add the celeriac and potato, fry for a few minutes then pour boiling water over the veg until just covered, add the bouillon. Keep at slow boil without the lid, when you can just stick a fork through the celeriac, throw in the beans. Turn the heat down and simmer until the beans become plump and take on the flavours of the soup. Do not allow to boil at this point or else the beans will split and breakdown into mush. When the beans are done, add the milk and simmer for a further 15 minutes. Season with salt and pepper.
Serve with some crusty bread and fresh parsley.

A quick iron fix

It's been quite an international week here at Lily and Chew! With all this jetsetting, the immune system can take quite a hit when jumping from different climates and nothing is better for you than some dark leafy greens. Proper big spinach is hard to find if you are relying on the big supermarkets - it's just so unfashionable at the moment. This weekend at the farmer's market I managed to score two big bunches of Popeye's vegetable of choice at a much more manageable size than the mega spinach I bought a few weeks ago.

For a quick iron fix - chop it up, throw into boiling water for a few minutes. Drain, crumb some feta over the top and give it a generous drizzle of good olive oil. A squeeze of lemon and some pepper and you're done. I'm going to eat mine with some of Carter's leftover homemade pasta.

2-way parsnip

The Christmas Cooking Frenzy has put me off the kitchen for the last few days, but today I feel like I'm back on board.
In our fridge there's an obscene amount of parsnips that needs addressing, due to a Christmas Shopping Frenzy miscommunication. Roasting them is not an option as I have absolutely done my dash with roasted parsnips (at least for the next few weeks anyway).
I have been loosely inspired by the format of the 2-way Peking Duck - where the skin and top layer of meat is served with the pancakes etc, then the rest of carcass taken back to the kitchen to make soup.
My 2-way parsnip consists of chips (like the Tyrrells ones) and a spicy soup.

What you need
10 Parsnips, peeled
sea salt
black pepper in a grinder
sunflower oil
1 tablespoon curry powder
1 tablespoon cumin
1 small brown onion, diced
1 tablespoon marigold swiss vegetable organic bouillon powder
Pastry brush
fresh coriander



Parsnip chips
Preheat oven to 200c
Using a vegetable peeler, work your way around the fat end of the peeled parsnip taking off about 3-4 slivers at a time. Repeat with the other parsnips.Brush some sunflower oil then grind some black pepper onto a metal baking tray, evenly lay the strips down flat, lightly brush with some more oil and season again with a little bit more pepper and salt. Bake in the oven for around 8 minutes on the top shelf, give them a toss at around 5 minutes with a spatula and return to the oven. When golden remove from oven and cool on some paper towel.

Parsnip soup
Chop what's left of the parsnips into 2-3 cm chunks. Put a full kettle on the boil. Heat a few tablespoons of sunflower oil in a big saucepan over medium heat then fry the onion, curry powder and cumin - when the aroma begins come out of the spices throw in the parsnip chunks and fry for a few minutes, add enough boiling water from the kettle to cover the parsnips. Add stock powder and stir. Bring to boil, cover and turn flame to low. When the parsnips are soft, then blend in the food processor until smooth and serve with some chopped fresh coriander.



Now what I need is ideas on how to cook the 500 brussel sprouts sitting in the fridge.
Happy New Year!

Stew it over

Life can get pretty busy, which leaves little time for the kitchen. Just look at the cooking section in any bookstore and it's all express this, fast that.
In this day and age it is difficult to dedicate yourself to proper slow cooking. Preparation times are shorter, most people would rather reach for the freezer drawer than sit around shelling peas, and just check out how large the pre-cut vegetable section is at supermarket.
The kind of cooking that takes patience, and forces you to come into line with the seasons, is rare. When I begin to feel a proper chill in the air I know it's chestnut time, and this means I can make one of my favourite family recipes of all time... Chestnut and shittake mushroom stew.

CHESTNUT FACTS:
1. When choosing your chestnuts go for shiny ones that are heavy for their weight and don't yield when given a good squeeze. There is nothing worse than getting a bad batch. Once picked, they disintegrate quickly so peel them soon after purchase or store them in the fridge to prolong freshness.
2. Chestnuts are a royal pain in the arse to peel. I usually enjoy this dish whilst nursing scorched thumbs, but it's worth it.
3. NEVER attempt to peel chestnuts in a hurry, it will result in a great deal of cursing and swearing. Put on your favourite podcast and it will soon become a pleasure, not a chore (I did mine whilst bopping along to Diddy Wah's 1977 mixtape)
4. The peeled nuts can be stored in the freezer for when you need them.

CHESTNUT AND SHITTAKE MUSHROOM STEW

What you need
1 small can of chinese water chestnuts, drained and chopped in thirds
2 big handfuls of dried shittake mushrooms
2 big handfuls of chestnuts
dark mushroom soy sauce
1 tablespoon of marigold vegetable bouillon powder
2-3 star anise pods
1 teaspoon of 5 spice power
sesame oil
2 cloves of garlic, crushed
1 tablespoon cornflower mixed with a little cold water

The do
THE DAY BEFORE: Place the mushrooms in a bowl and cover with boiling water. They will float, so put a small plate over the top to keep them submerged.

With a small sharp knife, very carefully score a deep cross into one side of each chestnut. Throw three at a time into a small saucepan of simmering water for around 10-15 minutes, fish them out with a slotted spoon and throw another three (or more if you are a fast peeler) into the water.
Peel away the tough brown shell and downy inner skin, this is easy if done while the nut is still hot or warm. If they are left to cool down you will find it extremely difficult. Repeat. When the nuts are all done, drain the mushroom water into a jug. Trim the stems off and cut into two. Put a big heavy saucepan on medium heat and throw in a few lugs of oil.
Fry the garlic, 5 spice, water chestnuts, chestnuts, mushrooms then after a minute add a lug of mushroom soy. Fry for a few more minutes then add the mushroom water, stock powder and star anise. The liquid should just cover the ingredients, if not, top up with boiling water. Bring to boil, then simmer with the lid on until chestnuts are soft, stir gently every now and then, taking care not to break up the chestnuts. Taste, and add salt and pepper if needed.
Add cornflower mixture, stir, and simmer with the lid off for another 10 minutes.
Fish out the star anise, drizzle sesame oil over the top and serve with brown rice and steamed pak choy or bok choy.

* Any Chinese grocer should have all the ingredients for this dish. I was recently overjoyed at discovering Thai-An Grocery in Chapel market, near Angel station. It sure beats pack-horsing all my goodies on the bus from Chinatown.

But I still haven't found the squash I'm looking for

Back in my native Australia, one of my favourite vegetables, the squash, takes the form of a little UFO shaped disc that would sit in the palm of your hand with lots of room to spare. It cooks and tastes much like a bitter courgette and it always brightens up your plate nicely.

Last Sunday at the farmer's market I got very excited when I saw something that resembled the squash from my homeland. When I got it back to the kitchen and cut it open I discovered it was more like a small pumpkin.
Goddamn mutton dressed as lamb!
Oh well, time for a change of plan.

ROAST PUMPKIN WITH THREE COLOUR BEANS AND WALNUTS
This is a fantastic side dish for autumn as it reflects the colours of the season.

What you need
beans - I used three different varieties, green, purple and yellow
2 hand-sized squash or 1 butternut pumpkin/squash
a small handful of walnuts
1 tablespoon of honey dissolved in a tiny bit of boiling water
olive oil



The do
De-seed and chop the squash into chunks - if you are using the normal squash you will need to remove the skin (when roasting butternut squash I always leave the skin on). Throw into a baking tray with some olive oil and bake in a medium oven until soft.
Cut the beans into thirds. Don't get precious about top and tailing the beens. I leave them all on, mostly because I like how the ends look like little elves shoes.
Boil a kettle.
Place the beans into a big bowl. Cover the beans in boiling water and cover with a plate. Allow to sit until they are cooked to your liking. I like them a little raw so you may want to leave them for longer or even boil them over the stove for a bit.
Once you are happy with the beans, flush them with cold water and throw them into the baking tray with the pumpkin. Add walnuts and pour the honey mixture over the top and drizzle a little more oil into the tray, toss and return to the oven for 5 minutes. Transfer to a plate and serve.

Tomyummy

A few Saturdays ago, I was hanging with the ladies on a hen do. We spent most of the day at a Burlesque afternoon tea, sipping daintily on champagne and chowing down on sandwiches, scones and cakes.
Fast forward to dinner time.
We stumbled over to Bam-bou for more cocktails and amazingly enough, more food. While I was probably too drunk to give an accurate account of the feast that was laid out before me. I will say that it was delicious, and one thing that did stand out was the spicy tomato soup...
...which I tried to recreate as a main for Sarah and Nat when they came over for dinner later that week.




What you need
Half a big red chili, sliced
One stalk of lemongrass, pounded and tied in a knot
1 onion, chopped in half then sliced thinly
a few teaspoons of vegetable bouillon
half a thumb of ginger, thinly sliced
1 bunch of coriander, chopped
1 bunch of Thai basil (or normal basil), chopped
a handful of Vietnamese coriander
a few spring onions, chopped
12 normal sized vine tomatoes, chopped into small cubes


The do
In a big pot, heat a few splashes of oil and fry chili, onion, ginger and lemongrass. When onion begins to brown, add tomatoes, fry for a few minutes. Boil a kettle of water (approx 2L) and pour into pot. Add bouillon, taste and add more if required. Turn heat down and allow to simmer for about half an hour to an hour.
Just before serving, add all the chopped herbs and stir. Season with a little soy if needed and serve with your favourite noodles. I choose superfine white Chinese noodles. Vermicelli would work well too.


During dinner, Nat showed us the form she had to fill out at the police station about how her leg got squashed between two cars. One requirement was to draw the accident scene, which we all found so hilarious we almost choked on our extra-fine noodles.



P.S For another variation on tomato soup, check out Lily's Spicy roast tomato soup

Crunch time

Stir-fried celery
Here's an easy dish I picked up during my travels in China. It's simple, delicious and refreshing.

What you need
4 stalks of celery cut into 2 cm chunks
roasted cashews
black bean and garlic paste (from the Chinese grocer)

The do
In a hot wok or frying pan, heat some peanut oil, throw in celery, then add 1-2 tablespoons of black bean paste. Mix well, then add half a ladle of boiling water. Fry for another half a minute then throw in cashews. Mix. Sprinkle with sesame seeds and top with a little sesame oil. The key with this dish is speed. Don't overcook or the celery will lose its crunch.
Serve with hot white or brown rice.
Serves 2-3 people

Rollin' Rollin' Rollin'

Having Nat around has been great because it has motivated me flex my culinary muscle. The other night I decided to make sushi rolls. I had wanted to do this three weeks prior, but got sidetracked and now the cucumber I purchased for the occasion has turned into brown mouldy mush held together in its original form by the plastic wrapping. After disposing the ex-cucumber, I suss out the contents of the fridge. Eggplant, chestnut mushrooms from the mushroom guy, avocado, salad leaves. Not typical sushi roll ingredients, but I'll make them work because I can't be arsed walking to the shops.

What you need
2 small eggplants, thinly sliced
3 handfuls of mushrooms (I used chestnut and portabello), thinly sliced
2 handfuls of salad leaves
half an avocado
miso paste
teriyaki sauce
salad leaves (like rocket, or mizuma - japanese rocket/parsley)
Kewpie mayonnaise

The do

The mushroom filling
In a hot pan with a little oil, fry the mushrooms with a few shakes of teriyaki sauce. Cook until all the liquid has disappeared then remove from heat and set aside.

The eggplant filling
Mix 2 tablespoons of miso paste with 2 chinese teacups of boiling water and a teaspoon of sugar. In a medium pan with a little oil, add eggplant and miso mixture. Cook until soft, remove from heat and set aside.

Now you are ready to roll!
For full instructions on sushi rolling, look here

I filled mine with:
Avocado + Kewpie mayonnaise + black sesame seeds
Eggplant mixture + salad
Miso mushroom + salad

Serve with the usual wasabi and gari (pickled ginger) combo

at home with two kittens and a squashed leg

Today, our home is a hive of activity with our two new kittens, Oscar and Rocky, and our good friend Natalie, recuperating after a road accident.

Nat's leg has been covered in dramatic bruises, and swollen like a Quorn sausage. Thankfully, it's a lot better than it was, and she is in the clear now. She sits on our sofa with her foot up, drinking Darjeeling tea like a princess, so we watched the most pointless film ever made, Marie Antoinette. The cakes looked nice though, which made us think about food.





This dish is inspired by one of the best things on the menu at Huong Viet, the wonderful but maddening restaurant on Englefield Road, N1.
It combines tofu, aubergine and dill - the dill takes a back seat in this dish and comes through in the aftertaste.



What you need
2 small eggplants, sliced 1 cm thick and halved
half a block of tofu chopped into big cubes
a third of a chili, thinly sliced
a few sprigs of dill, chopped
1 tablespoon of bouillon powder dissolved in a Chinese teacup of boiling water
1 small teaspoon of cornflour dissolved in a a splash of cold water
1 clove of garlic, crushed
Spring onions, chopped

The do
Splash some oil in a medium heat frying pan or wok. Add garlic, stir a few times, then add chili. Brown the eggplant. Add tofu, stock, dill and cornflour. Simmer until eggplant goes soft. The goal is to end up with some juice that you can spoon into rice. So if the pan goes dry, add a little more water and stock, mix well, and simmer.
Garnish with chopped spring onions and serve with rice.