This time on American Viscountess at Deans Court, I wade into one of the finest fly fishing chalkstreams in Britain, explores below stairs to find the Saxon foundations of the house and helps prepare a homegrown organic feast. deanscourt.org
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Here are the recipes for the food prepared in this episode:
BEETROOT CHUTNEY
Ingredients:
300g red beetroot chopped or grated
1 or 2 red chilli depending on personal taste finely chopped.
a pinch dried curry leaves
1 large garlic clove crushes
2 tbsp peanuts
1/2 teaspoon cumin seeds
salt to taste
1 lemon juice
1 tbsp oil
Method:
Heat oil in pan until hot. Add curry leaves and cumin seeds and fry for 1 minute until fragrant.
Add garlic and chilli to pan and cook for a few minutes, turn down if too hot. Don't let the garlic burn.
Add beetroot and peanuts cook covered for 3-5 minute on a low heat until the beetroot is tender (soft), it will take longer the bigger your beetroot is chopped.
Move to blender and blitz until smooth add salt and lemon juice to taste.
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BUTTERNUT, RED LENTIL AND KALE CURRY
serves 4 people
Ingredients:
1 butternut peeled and diced
200g kale, roughly chopped
200g red lentil washed
1 Large onion sliced
2 garlic cloves, sliced
2 chillies, sliced
1 inch thumb ginger
1tsp whole fennel and 1 tsp while coriander
1tsp curry powder, 1/2 tsp chilli powder, 1/2 tsp turmeric
salt to taste
a little veg oil
Method:
Heat oven to 180c
Toss butternut pieces in veg oil and salt and roast for 20-30 minute until begin to colour and soft.
Meanwhile heat 1 tbsp of oil until hot and add whole spices, fennel and coriander fry for 1 minute until fragrant
Add garlic, ginger and chill and fry for a few minutes until flavour realsed and soften. Don’t let them burn - add more oil if needed
Add onions and cook on a medium heat for 5-10 minutes until soft, then add dried spices stir well and cook for a few minutes
Next add the red lentil and cover with cold water and bring to the boil and simmer for 20 minutes until lentils are breaking up.
When nearly completely soft, add kale and season with salt to taste.
Cook for a few more minutes until lentils are completely broken down add roasted squash and stir in.
Ready to serve with rice, Indian bread and your favourite beetroot chutney.
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