Tag Archives: masterchef

It’ll be ok – Asian style sweetcorn soup with chilli, cumin and coriander rice flour dumplings

17 Nov

It'll be ok - Asian style sweetcorn soup with chilli, cumin and coriander rice flour dumplings
It’s been an amazing weekend. I feel utterly blessed and grateful. On Saturday afternoon I was on the Tesco finest interview stage at the BBC Good Food show. I had a moment of realisation as Lotte Duncan was interviewing Cyrus Todiwala before me and I saw my dad, husband, baby boy, brother, sis in law and niece waiting. Beaming. Love does funny things to you doesn’t it, seeing their faces through blurry eyes, I swelled with a lovely feeling of ‘I did that’.

Earlier that day I was in the green room. I met some wonderful people from Masterchef and The great British bake-off. Both the ex contestants/winners and presenters sat surrounding screens and munching. I thought, a lot. I thought about how brave these people are to follow their heart, to stand before a crowd of food lovers and demonstrate perfection. I thought about humility and balance in life and I saw how much of a food professionals life, heart and mind goes into delivering short and long-term. It really is different to what may people perceive.

The interview was fabulous fun. We talked about fusion food and whether it is a modern atrocity or an assault on the taste buds. We talked about my fussy boy and how he is my biggest food project and we chuckled about fishing food out of the bra and then eating it. The audience tasted some of my festive plantain chip mix and we also considered whether it is hard to be vegetarian. We even talked about whether Brussels sprouts smell like fart and what I do to them that makes them gorgeous! You know that I stuff them in a curry.

Today I am shattered. I walked around in heels the entire day and twice around the producers section eating my way through fabulous chocolate, wonderful macaroons and oils with cheeses. All I wanted today was food that real people like to eat, cuddles with my boy and the telly. I am back in leggings rather than a bodycon dress and my hair is back up.

I love this soup because it’s a whole meal; it’s hot, has a bite, has tons of flavour and those dumplings are a smooth and spicy joy. We had two bowls each…see how you go.

Ingredients

For the soup

Two large tins of sweetcorn
1.5litres of vegetable stock
2 tbsp corn flour mixed with water
2 cloves of garlic, minced
3 cm piece of ginger, minced
4-5 spring onions
2 tbsp sesame oil
1/2 tsp curry powder
2 tbsp soy sauce

For the dumplings

2 cups of water
1 1/4 cup of ground rice or rice flour
Salt to taste
2 green chilies
25g coriander, washed and coarsely chopped
1 tsp cumin seeds

1. To make the soup, heat the sesame oil in a deep pan and then quickly add the onion, ginger and garlic. Stir fry for a couple of minutes before adding the sweetcorn. Mix in the soy sauce and stir it well.
2. Add the vegetable stock and curry powder and then bring the soup to a simmer.
3. When the soup is boiling add the corn flour and water. Make sure you mix the corn flour with warm water because it will dissolve better. Simmer the soup for ten minutes before turning it off the heat.
4. To make the dumplings, start by making a paste from the Coriander and chilli.image
5. Heat the water in a separate pan. When it is boiling add the cumin seeds then the salt and the coriander and chilli paste. Simmer for a minute and then add the ground rice or rice flour in a stream, quickly stirring with a wooden spoon. Smooth any lumps out. Let me rice flour cool until it is lukewarm.
6. To make the dumplings grease your palms and take a pinch of the rice flour and make 3-4cm sized balls. Place them onto a plate.
7. Bring the soup to a simmer again, add the dumplings and simmer for 7-8 minutes,

Serve the soup hot and fresh. It’s gorgeous.

This month I am entering this into the Credit Crunch Munch pages on Helen and Camilla’s blogs

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Being a soup this has also been shared with my friends at FSF hosted by Delicieux & Eat Your Veg on each entry.

fsf-autumn
 

Indian Superfood Recipes

1 Apr

These ruby red jewels are packed with vitamin C and are thought to contain antibacterial properties. Rich in antioxidants, the juice of this middle eastern fruit has been proven in some studies to combat heart disease and blood pressure. Pomegranate has been used in Ayurvedic medicine for centuries, to remedy diarrhoea and dysentery.

Superfood PomegranateEasy Pomegranate Shrikhand

Recipe (to serve 3-4)
Ingredient

100g of pomegranate seeds (about one medium sized pomegranate)
500g of quark cheese
Caster sugar to taste
¼ tsp of cardamom powder
A small pinch of saffron (approximately 4-5 strands)
2 tsp of rose water
12-15 roughly chopped pistachios

Method

1. In a mixing bowl, smooth together the quark cheese and caster sugar. Include enough sugar to your taste for a dessert.
2. Combine the quark cheese and sugar mixture with the cardamom powder, rose water and chopped pistachios.
3. Squash the strands of saffron into the side of the bowl, then beat them in. The light orange colour will infuse into the shrikhand.
4. Mix in half of the pomegranate seeds, leaving the other half for decoration and then serve.

Easy Blueberry Shrikhand

These antioxidant rich ’wild’ things are high in vitamin C, anti-oxidants, are a good source of fibre, and act to protect the heart. Some research has shown that blueberries may help to alleviate the cognitive decline occurring in Alzheimer’s disease and other conditions of ageing and they may even assist in prevent urinary tract infection.

Recipe (to serve 3-4)
IngredientSuperfood blueberries

150g of blueberries
500g of quark cheese
Approximately 6 tbsp of caster sugar
¼ tsp of cardamom powder
15 roughly chopped pistachios

Method

1. In a mixing bowl, blend 100g of the blueberries to a smooth consistency, leaving no pulp. Then combine it with 4 tbsp of caster sugar. Simmer the mixture on medium flame for 3-4 minutes, stirring continuously. Turn off the heat and then allow the blueberry sauce to cool completely.
2. Mix together the quark cheese and blueberry sauce until it turns a beautiful lavender colour. Add 2 tbsp of caster sugar (you can moderate this depending on your taste for a dessert).
3. Stir in the cardamom powder and the most of the pistachios, leaving some for decoration.
4. Serve, using the remaining blueberries (whole) for decoration or mix them in with the shrikhand. Sprinkle the individual portions lightly with the remaining chopped pistachios.

Spinach and Tofu Curry

Springtime spinach is a source of beta carotene and folate, but don’t expect Popeye’s instant biceps! Rich in antioxidants and containing vitamin K and Iron (which will be better absorbed with vitamin C) spinach will help your skin, immune system, heart, your bones and energy levels.

Recipe (serves 3-4)

Ingredient
250g of firm tofu, cubed
200g of baby leaf spinach, coarsely chopped
2 deep red tomatoes, chopped into cubes
One small-medium onion, peeled and diced
2 green chillies, chopped
2 cloves of garlic (finely chopped) and 5g of ginger (grated)
A bay leaf, 1 tsp coriander seeds, 1 tsp cumin seeds, 2 cloves, a small stick of cinnamon, pinch of asafoetida (optional), 1 tsp of paprika, ¼ tsp of black pepper

Method

1. Heat 1tbsp of oil in a non-stick frying pan and shallow fry the cubes of tofu until they are golden brown. Remove the tofu onto kitchen paper and allow the cubes to cool.
2. In a separate pan heat two tablespoons of oil before adding the asafoetida. Next, put in the cumin seeds, coriander seeds, cloves, bay leaf and cinnamon and let the cumin seeds crackle before mixing in the chillies.
3. Stir in the onions and sauté for a couple of minutes before introducing the garlic. When the onion has softened add the tomatoes, salt to taste and turmeric and cook until the tomatoes are smooth and pulpy.
4. Sprinkle in the black pepper and paprika, then combine the cubes of shallow fried tofu into the curry base.
5. Wilt the spinach into the curry and add the grated ginger. Simmer for 3-4 minutes before turning off the heat.

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