Tag: chopped coriander

Gwyneth Paltrow’s lamb tagine

Here I am! Yoo hoo! Sorry, I know I’m late. There was this thing with a thing and then my phone battery died and then I locked myself out and it all just fell on my head.

Good New Year? No of course it wasn’t. Ha! New Year is dreadful. What a stupid question. Well don’t worry it’s nearly February, the year has begun in earnest and we can all get back to whatever it is that we normally do.

I’ve got a peace offering for you to make up for my tardiness – a lamb tagine that I did out of Gwyneth Paltrow’s book, It’s All Good.

Everyone’s got such a problem with Gwyneth!! I don’t understand it. So she wants to live a semi-vegan diet and work out for 6 hrs a day so she doesn’t look fat when she has to put on a size 0 dress and stand on a red carpet having her photo taken by 4 million people? That’s her life and her choice, people. Speaking as someone who often has to put on a dress and be photographed for the paper looking fat, I understand where she’s coming from.

And GOOP is just hilarious. Fact. Her nonchalance in recommending a $400 grey cashmere sweater to her readers because “it goes with everything” is simply a laugh out loud moment. No?

Okay whatever. I wasn’t that crazy, in all, about It’s All Good. I found the fact that they didn’t bring out a British edition (so that all the measurements are in cups, spring onions are scallions etc) annoying. And everything requires about a million ingredients. And the pictures are just frightful, the food looks flat and boring – but the full-length photos of Gwyneth wrapped in a $550 goat hair Mexican blanket looking soulfully into the distance are a giggle.

I do absolutely love tagine and this is a really terrific one. I honestly ate my half of the pot in about 5 minutes. I am a fast eater, but even then. So do this! I don’t know in what way this is supposed to be healthful and restorative (it certainly isn’t vegan) but it is very easy and generally delightful.

Just don’t go crazy and make the vegan brownies from the same book because they are just diabolically disgusting.

So here we go

Serves 4-6 if you are having rice with it. If only a salad then this serves 2.

1 handful chopped coriander
6 cloves garlic, peeled
2-inch nub of ginger, peeled
1 small red onion, peeled and chopped
1/2 tsp cumin
1/2tsp ground black pepper
3 tbsp good olive oil
some sea salt
500g of whatever stewing lamb you can get your hands on
about 300ml chicken stock
a pinch of saffron if you have it
1 can chickpeas, drained and rinsed
about 200g butternut squash, peeled and chopped

the recipe also specified 1 small preserved lemon, chopped up but I cannot STAND preserved lemon so I left it out.

1 Put the coriander, garlic, ginger, onion, cumin, pepper and olive oil in a blender along with a large pinch of salt. Blend this together and then thoroughly cover the lamb in it. Marinade for six hours, overnight, or as long as you possibly can. Even 30 mins will make a difference.

2 Preheat the oven to 160C and put the lamb and all the marinade into a casserole dish. Put it over a medium flame and brown all over. Sprinkle over the saffron if using and then add the chicken stock. Bring all this to the boil and stir to release any browned bits stuck to the bottom.

3 Cut a piece of greaseproof paper big enough to sit over the top of the pot, then scrunch it, wet it and set it over the lamb. Put the lid on and cook for 1.5hrs. Check occasionally that it hasn’t dried out. After 45 min stir in the butternut squash and the chickpeas and keep cooking.

4 add more salt and pepper if you think you need it and then serve with more coriander sprinkled over the top.

Eat wrapped in a blanket, looking soulfully into the distance, thinking about the day when BOTH your kids will be at nursery all morning.

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Gordon Ramsay’s Spicy Vegetable and Paneer Wraps Serves:…

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

You will need
200g spinach leaves
2–3 tbsp vegetable oil
3cm ginger, peeled and finely grated
3 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 small red onion, peeled and sliced
1 red pepper, cut into thin strips
2 carrots, peeled and cut into thin strips
1 tsp sea salt
1 tsp garam masala
1 tsp hot chilli powder
½ tsp ground cumin
225g block of paneer, cut into thin strips
2 tbsp chopped coriander
Juice of ½ lemon
4 chapattis or flour tortillas
Coriander and chilli raita

Method
1. Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.

2. Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chilli and onion and cook for two to three minutes, stirring frequently.

3. Add the red pepper and carrots and stir well. After a few minutes, add the salt, garam masala, chilli powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.

4. Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes. Remove the pan from the hob.

5. Warm the chapattis in a wide, dry frying pan to soften them a little (this makes them easier to wrap with.) Spread a tablespoon of coriander and chilli raitaon each warmed chapatti and cover with a layer of blanched spinach.

6. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling, as you would a parcel.

7. Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.

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Roast bubble and squeak

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Looking for a way to use up that leftover turkey? Why not try this low-fat turkey curry

Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

400g can chopped tomatoes
1 chicken stock cube
1 level tbsp Tikka or garam massala curry powder
450-500g packet turkey breast, cubed
1 large onion, peeled and cut into thin wedges
1 red pepper, deseeded and cubed
1 large courgette, halved and sliced
2 level tbsp freshly chopped coriander
Salt and freshly ground black pepper
Cooked Basmati rice, to serve

Buy a nice pack of flavoured ready-made rice to serve with this dish on Boxing Day

Tip the can of tomatoes into a large saucepan and add 300ml (½ pint) water, stock cube and curry powder. Place the pan over a medium heat and bring the mixture to the boil, stirring so the stock cube dissolves and simmer for a couple of minutes.
Add the turkey and onion to the pan and bring the contents of the pan back to a simmer. Simmer the mixture gently for about 20-30 mins, until the onion has softened.
Add the red pepper and courgette to the pan and simmer the curry, uncovered for about 10 mins, until the vegetables have softened and the sauce is a coating consistency.
Stir in most of the chopped coriander and season to taste with salt and pepper. Sprinkle remaining chopped coriander over the top. Serve the curry accompanied with boiled rice.

By Woman’s Weekly

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