Classic British Recipes

Roasted Pumpkin and Paneer Curry Delight

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Introduction

If you’re tired of the same old midweek curry routine, this recipe is here to elevate your culinary experience. Say goodbye to the mundane and welcome a burst of flavors with the Roasted Pumpkin and Paneer Curry. This delightful dish not only tantalizes your taste buds but also presents a visually stunning spectacle, making it perfect for a Friday night feast. With the warmth of autumn infused in every bite, coupled with fluffy basmati rice and a zesty kachumber salad, this recipe promises to bring a little spot of sunshine into your life.

Paneer Curry
Paneer Curry

Ingredients

  • 650 g Pumpkin, Deseeded and Wedged
  • 50 ml Vegetable Oil, plus 1 tablespoon
  • 1 tsp. Garam Masala
  • 10 Curry Leaves
  • 5 Green Cardamom Pods, Crushed, and Seeds Reserved
  • 1 Onion, Finely Diced
  • 3 Garlic Cloves, Finely Diced
  • 5 cm piece Ginger, Peeled, and Finely Diced
  • 1 Green Chilli, Finely Sliced (Seeds Removed)
  • 2 tsp. Ground Coriander
  • 1 tsp. Turmeric
  • 1 tsp. Ground Cumin
  • 400 ml Tin Coconut Milk
  • 250 g Paneer, Cut into 2cm Chunks
  • 10 g Fresh Coriander
  • 1 Lime

Kachumber Salad Ingredients

  • 1 Red Onion, Finely Chopped
  • 1/2 Cucumber, Finely Chopped
  • 2 Tomatoes on the Vine, Seeds Removed, and Finely Chopped
  • 10 g Fresh Coriander
  • 1 Lime, Juiced

Directions

Step 1: Roasting the Pumpkin

  • Preheat Oven: Set the oven to 200°C (180°C Fan).
  • Prepare Pumpkin: Place the pumpkin wedges in a large baking dish. Drizzle 1 tablespoon of vegetable oil, add garam masala, and a pinch of salt. Toss to coat.
  • Roast: Roast for 30 minutes until golden and cooked through.

Step 2: Aromatic Base

  • Heat Oil: In a large pan, heat the remaining vegetable oil over medium heat.
  • Infuse Flavors: Add black cardamom seeds and curry leaves to the pan. Fry for 2 minutes.
  • Sauté Aromatics: Add diced onion, garlic, chilli, and ginger. Sauté gently for 8-10 minutes until soft and golden.

Step 3: Flavorful Curry Sauce

  • Spice it Up: Add turmeric, cumin, coriander to the pan. Pour in coconut milk and add paneer chunks.
  • Simmer: Mix well, simmer gently for 10 minutes until the sauce reduces slightly.
  • Season and Citrus Twist: Season to taste and squeeze the juice of 1 lime into the curry.

Step 4: Fresh Kachumber Salad

  • Assemble Salad: While the curry simmers, prepare the kachumber salad by combining chopped onion, cucumber, tomatoes, coriander, and lime juice in a bowl. Add a pinch of salt.

Step 5: Plating the Feast

  • Serve: Place the paneer and curry sauce on a bed of fluffy rice. Arrange the roasted pumpkin wedges on top. Garnish with fresh coriander leaves.
  • Sidekick Salad: Serve the kachumber salad on the side for a refreshing contrast.

Tips for Pumpkin Selection

  • Varieties to Look For: Choose pumpkins with pale green waxy skin for the best result. Delica and Crown Prince are excellent options with velvety flesh and skin that softens when roasted, eliminating the need for peeling.
  • Substitute Options: If you can’t find these pumpkin varieties, opt for wedges of butternut squash as an equally delicious alternative.

Conclusion

Indulge in the rich and aromatic flavors of the Roasted Pumpkin and Paneer Curry, a dish that seamlessly blends the earthy sweetness of pumpkin with the creamy goodness of paneer. Elevate your dining experience with the vibrant kachumber salad, adding a burst of freshness to every bite. Perfect for a Friday night feast or a cozy autumn evening, this recipe is sure to become a seasonal favorite, bringing warmth and joy to your table.

Nut Roast Galette A Showstopper for Your Meat

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Introduction

Move over traditional vegan nut roasts; there’s a new star in town, and it’s the Nut Roast Galette. Perfect for your meat-alternative table centerpiece, this savory galette boasts a flavorful blend of chestnuts, mixed nuts, and aromatic herbs, all encased in a golden, flaky shortcrust pastry. In this comprehensive guide, we’ll walk you through the ingredients and step-by-step directions to create this delightful and visually appealing dish.

Ingredients

For the Filling:

  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 100 g chestnut mushrooms, chopped
  • 2 cloves garlic, chopped
  • 1/2 tsp. smoked paprika
  • 3 sprigs thyme
  • 1 tbsp. chopped fresh sage, plus whole leaves to garnish
  • 180 g pack cooked chestnuts, roughly chopped
  • 200 g unsalted mixed nuts (cashews, Brazil nuts, walnuts)
  • 30 g pumpkin seeds
  • 30 g dried cranberries

For the Pastry:

  • 500 g block Jus Rol shortcrust pastry
  • Flour, for dusting
  • 2 tbsp. soy milk or other milk alternative
  • 1 tsp. poppy seeds

Accompaniments:

  • Vegetable gravy, to serve

Directions

Step 1: Preparing the Oven and Pastry

Pre-heat the oven to 200ºC(180ºC Fan) and line a large square baking tray with non-stick baking paper. Allow the pastry to come to room temperature.

Step 2: Sautéing the Vegetables

In a large frying pan, heat olive oil over medium heat. Sauté onion, celery, mushrooms, garlic, thyme sprigs, and chopped sage until softened. Add smoked paprika, salt, and black pepper. Cook for 1 minute and then remove from heat, discarding the thyme sprigs.

Step 3: Processing the Mixture

Transfer the vegetable mixture and chestnuts to a food processor. Blitz until finely chopped.

Step 4: Mixing the Nuts and Seeds

In a large bowl, combine half of the nuts, pumpkin seeds, and dried cranberries. Blitz the remaining nuts in the food processor until roughly chopped. Stir the chopped nuts into the vegetable mixture.

Step 5: Rolling Out the Pastry

Dust the work surface with flour and roll out the pastry to a 32cm circle. Lift the pastry onto the lined tray using a rolling pin.

Step 6: Spreading the Filling

Spread the filling evenly across the center of the pastry, leaving a 5cm ring around the outside edge without filling.

Step 7: Decorating the Galette

Arrange the remaining whole nuts and pumpkin seeds on top of the filling.

Step 8: Folding and Brushing

Brush the outside ring of pastry with milk and fold over the filling, pleating the pastry as needed. Brush the top edges with more milk and sprinkle poppy seeds.

Step 9: Baking

Bake for 50mins-1hr or until the pastry is dark golden brown. Cover the galette with foil after 30mins if the nuts are getting too dark. Five minutes before the end, remove the foil and scatter extra sage leaves to crisp.

Step 10: Cooling and Serving

Allow the galette to cool for at least 5mins before slicing. Serve with vegetable gravy and cranberry sauce on the side.

Conclusion

With its impressive presentation and delightful combination of flavors and textures, the Nut Roast Galette is set to become the new centerpiece of your meat-alternative table. Whether you’re a seasoned chef or a novice in the kitchen, follow these detailed steps to create a showstopping dish that will leave your guests impressed and satisfied. Elevate your plant-based culinary repertoire with this Nut Roast Galette, a perfect blend of creativity and deliciousness.

Roasted Pumpkin and Paneer Curry Delight

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Title: Roasted Pumpkin and Paneer Curry Delight: A Festive Autumn Feast

Introduction

If you’re tired of the same old midweek curry routine, this recipe is here to elevate your culinary experience. Say goodbye to the mundane and welcome a burst of flavors with the Roasted Pumpkin and Paneer Curry. This delightful dish not only tantalizes your taste buds but also presents a visually stunning spectacle, making it perfect for a Friday night feast. With the warmth of autumn infused in every bite, coupled with fluffy basmati rice and a zesty kachumber salad, this recipe promises to bring a little spot of sunshine into your life.

Ingredients

  • 650 g Pumpkin, Deseeded and Wedged
  • 50 ml Vegetable Oil, plus 1 tablespoon
  • 1 tsp. Garam Masala
  • 10 Curry Leaves
  • 5 Green Cardamom Pods, Crushed, and Seeds Reserved
  • 1 Onion, Finely Diced
  • 3 Garlic Cloves, Finely Diced
  • 5 cm piece Ginger, Peeled, and Finely Diced
  • 1 Green Chilli, Finely Sliced (Seeds Removed)
  • 2 tsp. Ground Coriander
  • 1 tsp. Turmeric
  • 1 tsp. Ground Cumin
  • 400 ml Tin Coconut Milk
  • 250 g Paneer, Cut into 2cm Chunks
  • 10 g Fresh Coriander
  • 1 Lime

Kachumber Salad Ingredients

  • 1 Red Onion, Finely Chopped
  • 1/2 Cucumber, Finely Chopped
  • 2 Tomatoes on the Vine, Seeds Removed, and Finely Chopped
  • 10 g Fresh Coriander
  • 1 Lime, Juiced

Directions

Step 1: Roasting the Pumpkin

  • Preheat Oven: Set the oven to 200°C (180°C Fan).
  • Prepare Pumpkin: Place the pumpkin wedges in a large baking dish. Drizzle 1 tablespoon of vegetable oil, add garam masala, and a pinch of salt. Toss to coat.
  • Roast: Roast for 30 minutes until golden and cooked through.

Step 2: Aromatic Base

  • Heat Oil: In a large pan, heat the remaining vegetable oil over medium heat.
  • Infuse Flavors: Add black cardamom seeds and curry leaves to the pan. Fry for 2 minutes.
  • Sauté Aromatics: Add diced onion, garlic, chilli, and ginger. Sauté gently for 8-10 minutes until soft and golden.

Step 3: Flavorful Curry Sauce

  • Spice it Up: Add turmeric, cumin, coriander to the pan. Pour in coconut milk and add paneer chunks.
  • Simmer: Mix well, simmer gently for 10 minutes until the sauce reduces slightly.
  • Season and Citrus Twist: Season to taste and squeeze the juice of 1 lime into the curry.

Step 4: Fresh Kachumber Salad

  • Assemble Salad: While the curry simmers, prepare the kachumber salad by combining chopped onion, cucumber, tomatoes, coriander, and lime juice in a bowl. Add a pinch of salt.

Step 5: Plating the Feast

  • Serve: Place the paneer and curry sauce on a bed of fluffy rice. Arrange the roasted pumpkin wedges on top. Garnish with fresh coriander leaves.
  • Sidekick Salad: Serve the kachumber salad on the side for a refreshing contrast.

Tips for Pumpkin Selection

  • Varieties to Look For: Choose pumpkins with pale green waxy skin for the best result. Delica and Crown Prince are excellent options with velvety flesh and skin that softens when roasted, eliminating the need for peeling.
  • Substitute Options: If you can’t find these pumpkin varieties, opt for wedges of butternut squash as an equally delicious alternative.

Conclusion

Indulge in the rich and aromatic flavors of the Roasted Pumpkin and Paneer Curry, a dish that seamlessly blends the earthy sweetness of pumpkin with the creamy goodness of paneer. Elevate your dining experience with the vibrant kachumber salad, adding a burst of freshness to every bite. Perfect for a Friday night feast or a cozy autumn evening, this recipe is sure to become a seasonal favorite, bringing warmth and joy to your table.

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