A trip to Goa is definitely on my ‘to-do’ list, but as I won’t be going in the near future this delicious curry recipe will have to keep me content for a while. This is a lovely warming dish, which is spicy enough to satisfy those who like their curries with a kick, but not overpowering.
Goan Quorn Curry (Serves 4)
1½ tsp paprika
1 ½ tsp ground coriander
½ tsp ground tumeric
½ tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
A pinch of salt
A bag of quorn chicken style pieces
2 red peppers
1 tsp mustard seeds
1 onion, sliced
2 garlic cloves, minced
200ml coconut milk
1. Make a marinade by mixing together the paprika, ground coriander, ground tumeric, ground cumin, cayenne pepper, lemon juice, salt and water.
2. Use the marinade to coat a bag of Quorn chicken style pieces (I used frozen ones which I had defrosted) and 2 red peppers, chopped into bitesize pieces. Leave to marinate in the paste for a couple of hours.
3. Heat a generous drizzle of oil in a pan and fry the mustard seeds until they start popping. Add in the sliced onion and garlic and cook until the onions are translucent.
4. Add the Quorn and peppers to the frying pan with the marinade and mix well. Cook for 5 minutes before adding the coconut milk. Simmer for 5 more minutes.
Serve with rice and naan bread.
This was adapted from this Jo Pratt recipe
We eat pasta a lot at our house, but we don’t often vary our recipes. I thought we’d try something a bit different and decided to vegetarianise Amatriciana pasta.
Amatriciana Vegetariana (Serves 2)
Oil for frying
4 slices of Quorn vegetarian bacon
1/2 tsp dried chilli flakes
250g rigatoni pasta (or other shape of your choice)
Vegetarian parmesan to serve
1. Finely chop the onion and fry gently until it starts to become translucent.
2. In a seperate pan, getting the pasta cooking.
3. Using scissors, cut the Quorn bacon strips into slices. Add to the onions and continue cooking until the bacon begins to gain some colouration.
4. Add the chilli flakes and the passata to the pan with the onions and Quorn, with 2 tablespoons of cooking water from the pasta pan. Stir well and season with black pepper.
5. Allow the sauce to simmer, while the pasta cooks.
6. Drain the pasta and add to the sauce. Mix well to coat the pasta. Serve topped with vegetarian parmesan cheese.
Apparently this sauce is often eaten with Bucatini pasta, which is a tube like pasta, similar to spaghetti, so I’m going to keep an eye out for that.
These chewy slices, with their whole cherries glistening inside are perfect for Comic Relief bake sales.
Chewy Cherry Slices (makes 10 slices)
100g caster sugar
200g Sainsbury’s own brand condensed milk
2 tbsp golden syrup
200g glace cherries
200g Rice Crispies
1. Melt the butter and sugar together in a pan over a low heat. Keep stirring the mixture throughout.
2. Add the condensed milk and golden syrup and bring the mixture to the boil. Simmer for 1 minute.
3. Add the cherries, I like to keep them whole, and the rice crispies. Mix well.
4. Pour into a tin and smooth the mixture down. Leave to cool.
This doesn’t keep for long so is best consumed within 24 hours of making.
I’m sure it’s not just me who decides on what to bake and then spends ages ‘researching’ to find a recipe that suits me. On this occassion, I had some evaporated milk that needed using and remembered a recipe in Marian Keyes’ book Saved by Cake for Three Milk Cake. The only problem was that the recipe called for soured cream, which I didn’t have. So I set about finding a different recipe to suit, only to find I still needed to adapt as my chosen recipe required 4 eggs and I only had 3!
I’ve only tried this adapted recipe once, so please feel free to check out my selected sources for more ‘tried and tested’ approaches. From reading lots of recipes I can recommend making sure you add your flour and milk to the egg and sugar mix by alternating flour and milk, otherwise you will get a lumpy mix or risk knocking all the air out of your egg mixture.
Tres leches/Three milk cake
3 large eggs
150g caster sugar
150g plain flour
1/2 tsp vanilla extract
200g sweetened condensed milk*
200g evaporated milk
100ml double cream
1. Preheat the oven to 180ºC.
2. Grease and line a 21cm square cake tin.
3. Seperate the eggs and whisk the egg whites until stiff.
4. Gradually mix in the caster sugar and then gently fold in the egg yolks, one at a time.
5. Weigh out the flour and baking powder and sift together in one bowl. In another container, mix together the milk and vanilla extract.
6. Gently combine, by alternating mixing the flour and milk into the eggs and sugar. Combine by mixing quickly and gently.
7. Pour the mixture into the prepared cake tin and bake for 30mins.
8. While the cake is cooking, mix together the evaporated milk, condensed milk and double cream.
9. As soon as the cake comes out of the oven, prick it firmly all over with a skewer and pour over the milk mixture – don’t be alarmed, it will all soak in!
* I used Sainsbury’s own brand condensed milk, which is made in Holland, so I’m hoping is ethically sound.
Sources of inspiration
Saved by Cake by Marion Keyes – this is a lovely book, with lots of unusual flavour combinations to try.
Recipe from The Telegraph
Recipe from BBC Food