Seasonal noodles with fresh corn, aubergine, tofu, coriander and lime in a coconut green curry broth
September 13, 2013
This dish is a current house favourite – It’s not just that the base notes never fail – coconut, lime ,coriander…… It’s the slurp factor – licensed! The kids will eat stuff in this dish that produce all kinds of agonies in other contexts.Aubergine? No problem! Scallions? Yay!!! It’s almost un-nerving…
I’m a huge fan of big warming Thai curries but during the summer it’s nice to lighten things up. Making a broth rather than a sauce keeps things lighter and keeping as many ingredients as possible uncooked really ups the freshness factor. In this dish the tofu is fresh – cut into tiny cubes so it soaks up the flavour of the broth. Not frying really cuts down on time and heaviness. Fresh sweetcorn is next – it’s so good now full of milky sweetness. As with anything remotely Thai I’ve added loads of fresh coriander and some sliced scallion greens.
There’s aubergine but no, that isn’t raw it’s pan-fried in super healthy coconut oil til it melts in the mouth. Delicious. When I was making this dish last night Lee had nearly snaffled half of it before I even got to put the dish together is how good it is.
I like to use rice noodles but I imagine that buckwheat will start to feel like an option when things start to turn colder. It’s really up to you..
Seasonal Noodles with fresh corn, aubergine, tofu, coriander and lime in a coconut green curry broth (for 4)
For the broth:
1 bunch scallions (white parts sliced, green parts set aside for later)
1/2 teaspoon green curry paste (more if you like things really firey)
2 kaffir lime leaves
2 teasoons Nam Pla (fish sauce)
3 teaspoon soy sauce
1/2 tin coconut milk
1 litre stock veg or chicken
3 carrots finely sliced diagonally
1 Cob of Corn
1 slab tofu (pressed)
A decent sized bunch coriander
A couple of limes
Begin with the stock – finely slice the white part of the scallions and throw them in a wok or pot with some coconut oil and gently fry until soft and tender. Add the curry paste and fry for about 30 seconds before pouring in the coconut milk. Throw in the lime leaves, nam pla and soy sauce. Gently bring things to boil then add the stock and the carrots. Turn down the heat to a simmer.
Prepare the tofu and veggies while the stock is cooking – Slice the corn off the cob and set that aside. Wipe the aubergine then dice into pieces about the diameter of 10 cent coin. Heat some coconut oil on the pan and fry the aubergine until golden and tender adding more oil if necessary as you go. Take off the pan and drain on some kitchen paper when they are done.
While the aubergine is frying, stick on the kettle for the noodles and get them ready as per the instructions on the pack (I use the ones that require soaking rather than boiling). Chop the coriander and slice the green tops of about half of your scallions (save the rest for something else)
To put the dish together – divide the stock between four large bowls, add the noodles, top with tofu, sweetcorn and aubergine then finally scallions and and a heap of coriander. Yum!!!
Have a brilliant weekend,
August 26, 2013
It’s that time when courgette fatigue starts to set in so I got to casting around for something different to fill our bags this week. Duncan Healy suggested a squash they’ve been growing which he reckoned were good for stuffing. They’re the Crooksneck variety so they look quite cool.
They have a lovely knobbliness on the outside plus the colour, as you can see, is pretty glorious….. As with all squashes you can eat the skin, which is of course packed with fibre, but you’ll need to par-bake without the filling first to get everything cooked to perfection. This procedure can be followed for pretty much any variety of squash and the stuffing is a movable feast so if you don’t have quinoa try brown rice or cous cous, instead of fennel a couple of good sized onions would do fine, pumpkin seeds will easily replace the walnuts and the goat’s cheese can be dismissed and replaced with feta. However…….. the combination below does work very nicely and the caramelized fennel leaves the filling lovely and moist and the lemon sounds a light summery note. The quinoa does its fluffy yet crunchy on top thing that I love and the goat’s cheese goes with everything as do the parsley and walnuts. Give it go – you can make it ahead of time as I did again today when I was doing some bread and reheat later, it doesn’t suffer for it.
Stuffed Crooksneck Squash with quinoa, caramelized fennel, walnuts and goat’s cheese
1 Crooksneck Squash
1/2 cup quinoa
1 medium sized fennel
A handful walnuts
100gr crumbly goat’s cheese
A handful parsley
Well ahead of time (at least an hour or two) soak the quinoa in 3 times or more it’s volume of water. This gets rid of any bitterness and also makes it faster to cook and easier for your body to digest.
When you’re ready to start cooking, cut the squash in two, slicing length-ways down the side. Using a spoon remove the seeds from the centre leaving a nice dip for you to stuff. Rub each half with oil inside and out then rub the inside with a little salt. Place in a baking tray. Pour in 1/4 inch of water and place in a hot oven (Gas mark 5) for 30 minutes and get on with making your filling.
Trim and finely dice your fennel. Heat a generous glug of olive oil in a pan, add the fennel and gently sauté until golden and very tender. While the fennel is cooking, you can prepare the quinoa (if you have any leftovers in the fridge by all means bring them forward – you’ll need about 3/4 cup of the cooked stuff). Drain the quinoa and add 3/4 cup of fresh water and a pinch of salt. Bring to the boil, lower to a simmer and cook gently until all the water has evaporated and the grains are soft and fluffy. This should take about 5 mins. When this is done, take the pot off the heat, stir and set aside to cool.
Roughly chop the walnuts and more finely chop the parsley. Add these both to the quinoa. Stir in the fennel. Grate in about half of the lemon rind taking care to avoid the pith. Squeeze in the juice of about half the lemon. Crumble the goat’s cheese and add that to the mix along with plenty of freshly ground black pepper and a little salt.
When the squash is ready take it out of the oven and divide the stuffing between the 2 halves. Return to the oven and bake for a further 15 minutes.
Eat with a green salad – Marc Michel’s gorgeous lettuce or spinach and some toasted pumpkin seeds would be perfect. Lunch is served 🙂
Can’t find quinoa? We’ve got it and bring it with your veggies next week. Order here and this wonder grain(more amino acids than you can shake a stick at!) is yours.
Have a brilliant week,
May 22, 2009
I’m on my own this week. Paul is out west fishing (so I better be writing about the amazing Wild Trout I ate all weekend next week or there’ll be trouble!). It’s been hectic, 2 small kids mean that most of the day consists of nonstop laundering, wiping, sweeping …(I could go on). There’s barely any time to eat never mind cook but somehow we’ve been doing alright. Dan and I even made a mango and coconut cake the other day (not quite right yet so I won’t share).
Last night I fancied something a bit more grown up than the stuff I’ve been eating all week so I treated myself to a Vietnamese style rare beef salad – properly rare slices of Steak tossed in a flavour-drenched concoction of Garlic pounded with Peppercorns, Lime Juice and Nam Pla (the Vietnamese fish sauce) tossed in Greens, Scallions and Coriander. It’s a dish that’s pretty easy to put together and tastes a little different every time I make it. I like it fiery with lots of Chili but you can tone it down by taking out the seeds.If you don’t have Lime juice, lemon will do. No Fish sauce? Soy will do fine. This week’s Pak Choy could easily replace the Lettuce, just wilt it first. It’s a movable feast and a very addictive one…………
Vietnamese style Rare Chilli Beef salad (for 1)
2 Cloves Garlic
Juice of 1/2 Lime
2 Tablespoons Fish Sauce (nam pla) or Soy Sauce
1/2 Red Chili
1/2 Head of Lettuce
A generous bunch Coriander
Begin with the sauce. Using a morter and pestle, pound the Garlic and Peppercorns until smooth(ish). Add in the Lime juice, Fish Sauce and a pinch of Sugar. Mix and set aside.
Heat a little oil in a pan. When it’s almost smoking hot add the steak. Cook on each side for 2-3 minutes adding a little Sugar to the crust on each side after the first 2 minutes. While the Steak is cooking wash and tear your lettuce. Chop the Scallions and add them to the Lettuce along with some roughly chopped Coriander. When the Steak is cooked, remove from the pan and slice. Reheat the pan and thrown in the Chill, toss and then add the sauce and any meat juices left after slicing the steak. Stir well to get all the juices clinging to the pan then throw in the Steak. Toss then place on the leaves. Top with some Scallions and Coriander and eat with a cold beer. Fantastic!!
My other recipe this week is for Ana our lovely Spanish babysitter who is, sadly, returning to Madrid this week. I made this soup for her to have for lunch with the kids the first day she came and she loved. So, Ana ( te vamos a hecher de menos muchissimo!) this one’s for you (and for anyone else who has about 10 minutes to make lunch at 8.20 in the morning).
Carrot and Cumin Soup
1 Medium Onion
1 teaspoon Cumin Seeds
5 Medium Carrots
1 large Potato
600ml vegetable stock
Chop the Onion. Heat some Olive Oil in a pot and toss in the Onion and cook over a medium heat unless you’ve loads of time in which case slowly over a low heat will always work fine. As the Onions cook peel and chop the Carrots and Potato. When the Onions have softened and begun to darken add the Cumin seeds and toss well to make sure they all get coated in oil. Add the other vegetables and continue cooking for a few minutes then add the stock. Allow things to come to the boil over a medium heat. Then turn back down again and simmer for about 20 minutes or until the veg is cooked. Blast with your handblender til smooth (always a bit of a jolt first thing in the morning!). Serve straight up or top with a little yogurt.
This week our Mediterranean selections have the first of this year’s Cherries. Hurray! So good you don’t need a recipe. That’s the point with Cherries. But as weeks go on I’m sure I’ll be thinking of ways to gild the lily so I’ll keep you posted. Next week I’d better be writing about wild Trout or there’ll be trouble!
Hope you enjoy these recipes,
Have a great weekend,