Pilau stuffed courgette with red lentil dahl

I love dahl. I love it I love it I love it. It’s the most comforting of all South Asian dishes. It has the ability to warm you on a cold evening and cool you after an abundance of chilli. It can be a robust main, a complimentary side or a spiced, thick soup. Heck, it can do anything it wants. It could be the school cricket captain and play lead guitar better than anyone else around. I even saw it get off with a girl I fancied after a disco once. And it will grow up to be an astronaut. I can’t find room in my heart for jealousy though, it’s just too charming.

Dāl (or dahl) is a derivative of the Sanskrit verbal root dal, which means ‘to split’ (*pushes glasses back up nose*). It basically means it is a dish made from pulses which have been husked and split so, theoretically, you can make it with pretty much any pulse you like (as opposed to what Christopher Woodhead told me). For me though (and to avoid an overnight soaking and hefty cooking time), I prefer red lentils. They have such a great texture and tend to look after themselves when cooking. I do find that they take on a fair amount of salt though, so be warned.

I was trying to think of something to serve with the dahl and decided I would like to try Pilau rice. I’d never cooked it before but had a reasonable idea what spices to use to get a good result. I did a small amount of research online and, needless to say, there seems to be around 100,000 different ways to go about it. Taking advice from Fleetwood Mac, I decided to go my own way with the rice and so, recipe drawn in my head, I headed home to make my spicy feast. Then I passed a market stall and I saw my first ever Globe Courgette.

Have you seen one? They’re hilarious! Small, perfectly spherical little squashes crying out to be stuffed and roasted. A beautifully testicular member of the courgette family. Indeed, if you were to sit two alongside a normal courgette it would probably be enough to tip me over the brink of gaiety into a useless, tearful collapse. Me and all the other ten-year old boys. Anyway, with all thoughts of testicles aside, I sliced them open and stuffed them.

This serves 4. Easily.


Pilau stuffed courgette with red lentil dahl

For the stuffed courgette:

4 globe courgettes, tops removed and centre scooped out (keep this!)

300g basmati rice, well washed

1 onion, finely chopped

5 cloves

2 bay leaves

3 tsp cumin, toasted and crushed

3 cardamom pods

2 tsp turmeric

For the dahl:

200g red lentils, well washed

1 onion, finely chopped

2 cloves garlic, finely chopped

1 thumb sized piece of ginger, finely chopped

1 tsp cumin, toasted and crushed

1 tsp coriander seed, toasted and crushed

4 cardamom pods

1/2 tsp cinnamon

1/2 red chilli, deseeded and finely chopped

1 tblsp tomato puree

650ml water

2 tomatoes, roughly chopped (optional)

Handful spinach, roughly chopped (optional)

Handful coriander leaves, roughly chopped (optional)

Preheat the oven to 190C. Make the rice first. Fry the onion in a little oil until softened. Add the cumin, cardamom, turmeric and cloves and mix well. Add the rice and mix so the rice is coated in the spices. Add the bay leaves and then around 600ml boiling water. Bring it to the boil then turn it down very low and cover with a lid. Simmer until cooked – around 15-20 mins or so. In the meantime roughly chop and then fry the leftover courgette with a pinch of salt until cooked through. When the rice is cooked remove from the heat, take of the lid and leave for a minute or two to let any excess moisture steam away. Mix in the courgette and then spoon into the prepared squashes. Put the lids back on and place on a baking tray in the centre of the oven. They’ll take about 35 – 40 mins.

For the dahl, fry the onion, garlic, chilli and ginger until softened then add all the spices at once. Mix in the tomato puree and then the lentils and mix to coat. Pour in the water, bring to the boil then turn down to a simmer. Stir occasionally so it doesn’t stick and cook until the lentils are tender and the dahl is thick and oozy – you may need to add a splash more water. At this point check for seasoning (can take salt!) and mix in the tomato, spinach and coriander leaves if using.

Your baked courgettes should be just about ready (test with the tip of a sharp knife or a skewer) so put a healthy portion of dahl on a plate, drizzle with yoghurt and top with a juicy squash! I want it again.

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Squash and goat’s cheese pancakes

I was recently watching Saturday Kitchen and had to question myself. Why do I keep watching this program? I can’t for the life in me figure out why I like it. Yes, the cooking is great but there are so many things I can’t get my head round. The interviews are completely nonsensical, crowbarred in around hectic cooking and constantly interrupted by bedraggled cooks trying to tiptoe around James Martin’s luxurious form. The Omelette challenge is easily the least exciting segment of any show on television, anywhere in the world, ever. Except for when Ken Hom does it with chopsticks. That’s quite good. And who are those two random people each week who just sit quietly for an hour before fighting for scraps with a minor celebrity? Are they prize winners? Did they compete for this honour?

Malton's finest.

There are probably many reasons (which escape me at this moment) why I watch it, but the big one has to be the enigma that is James Martin. Scruffy haired, dead-eyed, cyclist hating, housewives’ favourite James Martin. Let us admit straight away, he is not a natural presenter. He is stiff and awkward at times and there is always that addictive and dangerous feeling that something is about to go horrendously, irreparably wrong. He does, however, normally keep it together and if something does go awry he shrugs it off with charm and enviable nonchalance.

Plus, he really can cook. He cooks in a way that makes me think he would be a forceful albeit tender lover. When I mentioned this surprising observation to Laurel she agreed that it was an eerily accurate description of her view on James as well. I think there is a problem here.

Anyway, I recently had a look through his 1373 recipes on the BBC website and stumbled upon a host of brilliant meal ideas. I was inspired by one and decided it would be a perfect Pancake Day treat. Ah, well, better late than never…

Squash and goat’s cheese pancakes

300g squash, cut into small dice

100g crumbly goat’s cheese

1 sprig thyme, leaves picked and chopped

3 or 4 sage leaves, finely chopped

200g self raising flour

1 tsp baking powder

300ml milk

1 egg

A good pinch of salt and pepper

Mix the flour, baking powder, herbs, salt and pepper together in a big bowl and make a well in the centre. Mix together the egg and milk and pour into the bowl. Whisk well to create a smooth batter. Put in the fridge for a bit.

Fry the squash in a little olive oil for about ten minutes until tender. Add to the batter and then crumble in the goat’s cheese. Mix well.

Heat a bit of oil in a nonstick frying pan and fry the pancakes for about 3 minutes on each side. You want them to be crisp and golden, although I like them on the verge of burning so the edges are satisfyingly crunchy. I ate them with some cooked potato left over from the day before mixed with a drizzle of oil, scoop of mayo and dollop of mustard.


Sweet corn fritters

Just around the corner from my house is a very nice Thai restaurant called Smiles. I would recommend it to anyone; It’s a quaint, friendly place to eat, they do great tofu dishes and, if requested, they will walk my order straight to my door. The problem they have is that everything tastes like liquorice. The majority of their main dishes have a distinct aniseed flavour. They are still delicious but, once you’ve tasted one dish, the rest taste a bit similar; tofu with basil, chilli and liquorice, red curry with bamboo shoots, lime leaves and liquorice. (The menu doesn’t actually say that, by the way. Nobody would order.) It means I don’t eat there as often as I would if they just held back a bit on the anise. They also appear to be shut a lot on days I want to order. Turns out they’re just closed on Mondays.

They do, however, have a starter which (literally) blew my mind. Tod Mun Kao Pode or Sweet corn cakes to those of you not in the know. They are thin, crunchy, sweet and spicy little fritters which come with a little pot of homemade sweet chilli. I love them and had not had them in ages, so I decided to reproduce them at home. I failed horribly but, in the process, made really good fritters anyway. Mine were kind of airy and light, a bit scotch pancake-like in texture. I had them twice, both with different accompaniments. The second days batch were not as fluffy as the previous day. they were crunchier and denser. I think maybe it was something to do with baking powder not being active or something. I don’t really know. I’m not a scientist.

Sweet corn fritters

200g fresh or frozen sweet corn

6 spring onions, thinly sliced

1 red chilli, finely chopped

75g plain flour

3 eggs

40g sesame seeds

2 tbsp soy sauce

1 tsp baking powder

1/2 tsp turmeric

1 tsp ground cumin

A handful of chopped coriander

Mix the dry ingredients together in a large bowl. Whisk in the soy sauce and then the eggs. Stir in the corn, spring onion and chilli. The mixture should be quite thick and sticky. My Mum would call it ‘clarty’. Don’t ask. Fry in small batches in a little oil in a non-stick pan until fluffy and golden. That’s it.

It makes a decent amount of mixture so I had fritters twice. The first time was as a side dish to a tofu stir fry. I served it with a dip made by combining 2 tbsp honey, juice of 1 lime, 1 tbsp soy, 1/2 a sliced chilli and a handful of finely chopped coriander. Worked nicely. For lunch the next day I had it with some leftover cous-cous salad and fresh salsa.  


Homemade pasta with rocket, creme fraiche, basil and lemon

About once a month I get an obsessive impulse to clean out my food cupboard. It’s not the same as cleaning out your fridge; there’s no hygiene factor or risk of contamination, no mangy carrots or courgettes lurking at the back. It’s purely an exhibition of ‘anality’. I like it compartmentalised – tins and jars lower left, flours and sugars lower right, chocolate and treats upper left, etc, etc. Every time I embark on this fanatical cleaning venture, I always find a little something hidden away and forgotten about. Last time it was a bar of orange dark chocolate which I scoffed sitting on the kitchen counter, listening to the cricket on the radio. This time it was a bag of type ’00’ flour I had bought a couple of weeks ago with the intention of making pasta. So that’s what I did.

It’s been grey and rainy recently and I’ve been cooking a lot of hearty, ‘wintery’ meals designed to warm and soothe. The kinds of meals that are stuffed full of root vegetables, lentils and barley. Those dinners that sit on the hob long enough to steam up all the windows and make everyone unconsciously gravitate to the kitchen. Well, I’m sick of it. I wanted a taste of summer, something to trick myself into thinking of sun, sea and holidays, something fresh and relaxing. I wanted lemon and basil, basically.

I saw a vintage cookery show the other week. It was rubbish. Two old ladies cooking very old fashioned food in derelict houses in France. They did, however, make one thing that I liked the look of. They blended olive oil, double cream and wild rocket together to create a bright green sauce for pasta. I didn’t see any reason why lemon, basil and a bit of chilli wouldn’t work in there too…

Rocket and creme fraiche pasta with basil and lemon

400g type ’00’ pasta flour

4 large eggs

70g bag wild rocket, roughly chopped

300ml creme fraiche

Zest and juice of half a lemon

Good handful of basil leaves, roughly chopped

Pinch of dried chilli

1 onion, finely chopped

1 clove garlic, finely chopped

Salt and Pepper

Olive oil

I just made a very simple pasta dough. Put the flour in a large mixing bowl, make a well in the centre and add the eggs. Whisk with a fork, slowly going from the centre outward until fully combined. Once you have a sticky dough, flour your hands and knead until a bit firmer. Add more flour if it’s still too sticky. Turn out onto a floured surface and flatten it with your hands. Set your pasta machine on the lowest setting (1) and run the pasta through. Move up to 2 and run it through again. Keep running it through at these settings (1 then 2, 1 then 2…) until the dough becomes springy and elastic – about 5 or 6 times. At this point you can start moving up through the settings. I was making linguine so I stopped at setting ‘8’ because I didn’t want it too thin. I have a linguine and tagliatelle attachment for my pasta machine, so I ran it through the thinner of the two. Voila.

The sauce was easy. Put 3/4 of the rocket, the basil, creme fraiche, lemon zest and lemon juice in a food processor or blender. Turn on at a low setting and drizzle in some of the olive oil until the mixture loosens and then stop. Fry the onion and garlic in a pan until cooked and translucent. Add the chilli and then the sauce, check the seasoning and allow to heat through. Cook the pasta in boiling, salted water for 2 or 3 minutes and drain. Wilt the remaining rocket in the sauce and serve together with the pasta.

I served it with some roasted cherry tomatoes and a dusting of Parmesan, which went with it very well.


Beetroot burgers with chive tzatziki

Saturday mornings are a glorious thing. I was due to be working but that got cancelled so I got to have a wonderfully lazy day. Up at 9, tea and toast and an hour of Battlefield 3 before a hung over Laurel surfaced. Off to the market we went.

Last year some lovely, crafty and foodie folk decided to start a food market in Brockley. It has proved to be a massive success, selling amazing coffee, fresh fruit and veg, breads – well, you get the idea. My plan was to take a load of pictures, buy some beautiful vegetables and write a post about it. However, I forgot my camera so I will do a post about it next week. In the meantime I did get a large bag of great looking beetroot and some fresh herbs. I had been wanting to make a veggie burger for a while, so that’s how I spent my afternoon.

I found some great looking recipes online for burgers, ranging from beanie burgers to roast vegetable patties. I especially liked the look of this walnut beanie burger, and considered making these but ultimately decided to try something new using my market purchases. I’d never used beetroot in a burger before and just decided to try to combine it with things I thought complemented it.

Beetroot burgers with chive tzatziki

300g beetroot, grated

100g breadcrumbs (I used old rye bread. Went with the beetroot well.)

1 410g tin red kidney beans, slightly mashed with a fork

1 apple, cored and grated

50g pearl barley

6 small spring onions, chopped

A good handful of dill, roughly chopped

A handful of parsley, roughly chopped

1 large egg, beaten

A pinch of chilli flakes

Salt and pepper

For the tzatziki;

1 cucumber, quartered and deseeded

Zest of 1 lemon

1 clove of garlic, mashed

A big handful of chives, finely chopped

Salt and pepper

2 or 3 tablespoons of natural yoghurt

Couldn’t be simpler this. Cook the pearl barley as per packet instructions and set aside. Meanwhile, combine the rest of the burger ingredients in a big bowl and mix well.

At this point I tried frying a small burger to see what it was like. It was good but was more like a little beetroot rosti than a burger, so I blended half of the mixture and mixed it back in. This improved the texture somewhat. Up to you though.

Mix in the pearl barley (just for texture) and put the burger mix in the fridge for half an hour or so. Grate the cucumber and wrap in a clean tea towel. Squeeze out as much of the moisture as you can and then put in a bowl. Add the chives and lemon zest and mix well. Add the yoghurt 1 tablespoon at a time, mixing all the while, until you have the consistency you desire. Taste and season – it can take salt well! Fry the burger in a little oil over a medium heat until nicely coloured on each side.

I served the burger in a fresh roll with a dollop of tzatziki, a couple of slices of feta and some watercress. I think a bit of fresh horseradish might have been good in it but I didn’t have any. Eat it in front of the telly with a pile of fries on the side.


Marinated tofu with satay sauce

My brother bought me a sack of Monkey Nuts for Christmas. They were a confusing addition to a very nice hamper and I didn’t really know what to do with them. The rest of the gifts are much simpler to use –  the cheese, crackers and chutney will make a nice snack, the olives and jalapenos will top a pizza and the Christmas cake can have its disgusting icing thrown away and the lovely fruitcake eaten with coffee.

Monkey nuts though? I forgot they even existed. I thought they were awesome when I was 8 until I’d spent twenty minutes ripping 3 or 4 of them apart. The reward for all your hard work was pathetically unsatisfying and you ended up with that weird flaky skin stuff stuck to the roof of your mouth. And it’s messy. Don’t they come unshelled in bags now?

I don’t mean to sound ungrateful – the hamper was great and will all get used lovingly in various recipes (Zenf? Nice one!). It also turns out they were perfect for a recipe I wanted to try. It took me about an hour to peel them though…

I reckon you can use normal salted peanuts. Maybe lose the soy sauce in the satay though?

Marinated tofu with satay sauce.

For the tofu;

400g firm tofu, cubed

1 red chilli, deseeded and roughly chopped

1 stalk lemongrass, roughly chopped

2 tbsp toasted sesame oil

2 tbsp soy sauce

Pinch of coriander leaves

For the peanut sauce;

150g peanuts, toasted

1 stalk lemongrass, roughly chopped

1 red chilli, deseeded and chopped

2 cloves garlic, chopped

1 thumb-size piece ginger, peeled and chopped

2 shallots, roughly chopped

Juice of 1 lime

1 tbsp soy sauce

1 400ml tin of coconut milk

For the tofu marinade put the chilli, lemongrass, coriander, oil and soy sauce in a food processor and blitz. Put the tofu in a dish and pour over the mixture. Cover and put in the fridge for an hour or so.

Put the peanuts in the food processor and blitz, leaving a bit of texture. Remove and then put in all the rest of the ingredients, apart from the coconut milk. Blend into a rough paste. Heat some oil in a saucepan and add the paste. Cook until it’s fragrant – the smells completely dominate your kitchen! Add the peanuts and the coconut milk, stir and simmer until it thickens.

Meanwhile, fry the tofu pieces in a very hot, non-stick frying pan until nicely coloured on all sides. Pour the sauce over the tofu. I served it with toasted garlic noodles, sliced spring onion and some alfalfa I got reduced at Sainsbury’s.