Saturday, 16 June 2012

Foodie Friday

Each Friday I'm going to show and tell something great that we've eaten this week (unless we have a really bad week and then it might have to be a 'never ever do this' kind of post).

To kick things off I'd like to boast about today's lunch. It was FAB.

Dhal with fried onions
Potato, kale and mushroom curry
Home baked bread (well, bread machine but that's near enough isn't it?).

Felix had new potatoes and dhal with blanched kale stirred in, followed by grapes. Then some milk. Oh and strawberries too. Good appetite my babe has. He's just turned one but has been eating this kind of thing since about 7 months as it's not spicy.

The dhal is a Hugh Fearnley-Whittingstall from his River Cottage Veg Everyday book and is so easy to make. You can add salt if you like but I don't because of the babe. It serves 3 as a side dish.

125g red lentils
1/2 tsp turmeric
1-2 tsp cumin seeds
1/2 medium onion, halved and thinly sliced

Put the lentils in a pan with 400ml cold water, bring to boil, skim off scum and then stir in turmeric (and salt if using). Lower heat and simmer uncovered for about 15 mins, stirring regularly. It's done when the lentils are soft and a bit broken down.You want some texture still, so don't keep going until it's completely pureed.

Meanwhile, heat the oil in a frying pan and fry the onions gently for 5 - 10 mins until caramelised (or in my kitchen, a little bit burnt). They do taste much nicer in the dhal with a lot of colour. Set them aside until you are ready with the lentils, and then reheat the onions, add in the cumin seeds and fry until they are fragrant ( a couple of mins) and stir the whole lot into the dhal.

The potato, kale and mushroom curry was also once upon a time a Hugh F-W recipe but has migrated a little over time. It serves 2, with accompaniments.

350g new potatoes, quartered
300g (ish) kale
mushrooms - 4-6 medium closed cup (or whatever you fancy), sliced
1 onion, thinly sliced
1 large garlic clove, chopped & squashed
ginger, fresh, chopped & squashed to same quantity as garlic
2 tsp chopped red chillies (or as you like)
2 tsp garam masala
1/2 - 2/3 can of coconut milk
salt & pepper

Cook potatoes in boiling water until just tender (10 mins or so). Drain. Blanch kale in boiling water. Press to get as much water out as you can and then chop.

Heat the oil in a frying pan and fry the onion for 5-10 mins until it has good amount of colour. Add the  mushrooms and fry until softened and the liquid has run out. Add ginger, garlic, chilli and garam masala. Cook for a couple of mins, then add the potatoes (cut them smaller if you like).

Add the kale, mix in. Add the coconut milk, mix it in, heat it through and let it bubble a couple of minutes. Add more if you want it saucier. Season with salt and pepper and serve.

Enjoy a delicious lunch!

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