Lentil Dhal with Chicken

I love a dhal. In fact, I don't think you can beat lentils. This Lentil Dhal with Chicken is a quick "does-everything" curry. My ideal dish at the moment is something that can just blip away on the stove. I want to bang all the ingredients in a pan and have a yummy dish at the end of it all - and this dish is very good for that.


I've simplified this dhal recipe and added chicken, although it is equally as nice without the meat. And if you've got a baby, check out my Baby Dhal with Chicken, which is easiest to make when making this grown-up dish!

Ingredients:
125g green lentils
125g red lentils
600ml water
2 teaspoons black mustard seeds
1 onion, chopped
225g tomatoes, roughly chopped
2 cloves of garlic, finely chopped
3cm root ginger, chopped or grated
1 teaspoon chilli flakes
2 teaspoons turmeric
1 teaspoon cumin
1 can coconut milk
3 tablespoons fresh coriander, chopped
2 chicken breasts, sliced


HOW TO MAKE:
First of all, soak the lentils in the water. Now prepare the onion, tomatoes, ginger and garlic. Once you have them all chopped, heat two tablespoons of oil and add the black mustard seeds. When the seeds start to pop, add the onions, tomatoes, garlic and ginger. Fry for 5 minutes, then add the chilli, turmeric and cumin. Fry for 30 seconds, then add the lentils in their water and the coconut milk. Simmer for 20 minutes then add the chicken and in a separate pan, put your rice on to cook. When the rice has cooked, add coriander to the dhal, season to taste and serve. Sometimes, I find a squeeze of lemon just lifts the flavours of the dish.

If you like this recipe try Sweetcorn Curry

Baby Dhal with Chicken

I've just made this for my seven month-old and she seemed to love it! Although l would only make it for her when I'm making a big batch for the whole family. Follow this link for the grown-up recipe: Lentil Dhal with Chicken.


Ingredients:
1 tablespoon red & green lentils
3 tablespoons water
1 tomato
1 small carrot, finely chopped
Small sprinkle of ginger & garlic
1 teaspoon chopped onion
1 tablespoon coconut milk
1 teaspoon chicken
1 teaspoon basmati rice

HOW TO MAKE:
Take the lentils, water, carrots, tomato, onion, ginger, garlic, and coconut milk, and simmer in a small pan for 10 minutes. Now add chicken and and rice and cook until everything is tender. Keep a watch for it drying out. You may need to add more water or coconut milk, and it needs to be stirred to make sure it doesn't catch the bottom of the pan. Once cooked, whizz to desired consistancy.

Christmas Cranberry Chutney

For me, there's nothing more Christmassy than getting all the food ready. Decorations don't do it, wrapping presents dosen't do it, even snow doesn't it. Just stick me in the kitchen and let me go! Christmas has arrived early with this recipe, because I know I won't be able to leave it until the holidays. I love cranberries and this is a great chutney to add some life to your turkey and all those festive sandwiches and cold meat platters. I always make more than I need, because a jar of this Christmas Cranberry Chutney makes a great gift too - always handy to have in your cupboard!

 Ingredients:
600g cranberries
250ml red wine vinegar
1 orange, juice and zest
2 red onions
325g soft brown sugar
inch of fresh ginger, grated
1 tablespoon mustard seeds
1 clove garlic, crushed
1 teaspoon salt

HOW TO MAKE:
Slice the onions and cook in 3 dessert spoons of olive oil on a low heat for 15 minutes. Add two tablespoons of the sugar and continue to cook for a further 5 minutes. Add the rest of the ingredients and slowly heat until the sugar has dissolved. Put the lid on the pan and simmer for 15 minutes until the cranberries have popped and they are nice and tender. Remove the lid and simmer for 40 minutes, making sure to stir so the mixture doesn't stick on the bottom of the pan. The chutney should have reduced and thickened. Decant into sterillized jars.

The chutney will last for 6 months. Once opened, store in the fridge for up to a month. The chutney is best left to mature for two weeks before eating (if you can leave it that long!).

Butternut Squash Soup

I love soup. I don't think it should be just a forgotten about starter - it should be the main attraction. And with the weather getting foggy, nasty and cold, there's nothing like a bowl of bright butternut squash soup to make everything better!
After watching Hugh Fearnley-Whittingstall the other week, I've made a new addition to this soup - peanut butter. He suggests a whole jar to be added to the soup, but I find this too over powering. Two teaspoons is plenty to bring out the nuttiness of the squash without becoming peanut butter soup. Take heed Whittingstall!

Ingredients:
1 onion, chopped
2 sticks of celery, chopped
1 butternut squash, diced into inch pieces
2 gloves of garlic, chopped
half a red chilli, chopped
1½ litres of vegetable or chicken stock
2 teaspoons crunchy peanut butter
toasted sunflower and pumpkin seeds

HOW TO MAKE:
Firstly, prepare all the veg. Start by frying the onion in a little olive oil and butter. Once the onion is translucent, add the celery and fry for another couple of minutes. Add the squash, garlic and chilli and saute for 5 minutes. Now add the stock and season. Simmer until the vegetables are tender. Add the peanut butter just before you blend the soup. Serve with the sunflower and pumpkin seeds scattered on top and some crusty bread.

Flageolet Neapolitan

This is a great vegetarian recipe.It's easy to make and very tasty with either pasta or rice - great! It's also very cheap which is always a bonus.

Ingredients

1 tin of flageolet beans
2 tsp olive oil
1 onion finely chopped
2 cloves of garlic, crushed
1 can of tomatoes
2 tsp of basil
1 bay leaf
1 tbsp of capers
50g black olives
seasoning
parmesan cheese
pasta or rice

HOW TO MAKE
Heat the oil in the pan and fry onions for 3-4 mins, then add garlic and cooked beans. Fry for a further 3-4 mins stirring well. Add the tomatoes, basil, bay leaf, capers and olives and bring to the boil. Reduce heat and simmer uncovered for 30 mins until the sauce has reduced. Season to taste.

Cook the pasta or rice and serve the sauce with a sprinkling of parmesan cheese on top.

The combination of beans and pasta provides a high protein, high fibre meal. The juicy vegetable sauce and the piquancy of capers and olives make a delicious dish. Flageolet beans have a sweet flavour which balances the acidity of the tomatoes.