Five days, five ways to try out something different in the kitchen. From veggie tacos that will transport you from dull January to sunnier climes to wholesome noodle soups and one of the healthiest, three-ingredient desserts you’ll ever make, here’s what’s cooking this week..
Salmon Curry with Yoghurt & Spiced Cauliflower Rice
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp coconut oil
1 tbsp garam masala
2cm piece of turmeric, peeled and finely grated
3 shallots, finely chopped
2 garlic cloves, finely chopped
2cm piece of ginger, peeled and finely chopped
1⁄2 red chilli, finely chopped
200ml natural yoghurt
10g coriander, finely chopped lime juice, to taste
1 tbsp sesame oil
2 organic salmon fillets, with skin
handful of greens (spinach, roughly chopped chard, cavolo nero or kale)
handful of cashew nuts, toasted
sprinkling of coconut chips, toasted
salt and black pepper
For the spiced cauliflower rice:
1 tbsp cumin seeds
1 tsp coconut oil
1⁄2 red onion, finely chopped
1 garlic clove, finely chopped
1⁄2 red chilli, finely chopped (optional)
1⁄2 cauliflower (roughly 300g)
15g coriander, roughly chopped
juice of 1⁄4 lime
For the curry, put the cumin and coriander seeds into a pan over a low heat and leave for 2–3 minutes or until the the aromas are released. Transfer to a pestle and mortar and grind coarsely. Return to the pan with the coconut oil, garam masala, turmeric, shallot, garlic, ginger and chilli and sauté until the shallots have softened.
Stir in the yoghurt, add the coriander, then season with salt, pepper and lime juice to taste. Set aside.
For the cauliflower rice, toast the cumin seeds in a small pan, as above. When fragrant, add the oil, onion, garlic and chilli, if using, and sauté for 2–3 minutes or until the onion is soft. Meanwhile, break the cauliflower into smaller florets and put into a food processor. Pulse gently until the cauliflower resembles uncooked rice. Stir it into the pan of spices before placing over a medium heat and adding 3 tablespoons of water. Cook gently for 4–5 minutes, until the cauliflower is just beginning to soften. Add a little more water if the pan is looks dry. Remove from the heat, stir through the coriander and lime and transfer to a bowl.
Rinse your pan and return it to the heat with the sesame oil. When nice and hot, season the salmon and place it in the pan, skin side down. Fry for 3–4 minutes, until the skin is crispy, before turning over and cooking for 1–2 minutes on the other side, or until done to your liking.
Put the greens into a colander and pour over a kettle of boiling water, leave to strain.
Gently re-heat the curry sauce, divide the cauliflower between two bowls and top with the curry then the greens. Place the salmon fillets on top, scatter over the cashews and coconut chips and serve with an extra drizzle of lime if you wish.
Halve, peel and dice the red onion and add half of it to the avocado. Roughly chop half the coriander and add to the mix. Squeeze in the juice of a lime and add salt, pepper and olive oil. Mix well and set the guac aside.
Thinly slice your whole radishes and do the same for your red chilli. Add plenty of salt and drizzle with red wine vinegar. Add to the avocado mix but leave a few radishes to garnish.
Use a sieve (strainer) to drain the water from your black beans and rinse them under the tap (faucet). Add to a saucepan along with the other half of your red onion over a medium heat with a glug of olive oil.
Crush or finely slice 2 garlic cloves and add to the beans along with 1 teaspoon paprika and 1 teaspoon cumin. Cook for 2–3 minutes. Remove from the heat and cover to keep warm.
Crack the eggs into a saucepan and whisk to combine. Add a pinch of salt and pepper and crumble half the feta block into the egg mixture.
Scramble your eggs and feta over a medium–low heat, stirring and scraping as you go. Be careful not to overcook!
Heat your tortillas either in a pan or under the grill (broiler). Just a few minutes will do.
Assemble your tacos with a generous scoop of your feta scrambled eggs, a spoonful of your spiced black beans, the remaining radishes, chilli, feta and coriander. Finish with an extra squeeze of lime and a pinch of salt.
1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the vegetable stock cube in a jug with 300ml boiling water and stir in the peanut paste.
2. Peel and finely chop or finely grate the ginger. Cut the onion into bite-sized pieces. Place the chicken breasts, red onion and ginger on a baking tray and drizzle with 1 tsp oil. Place in the oven for 20-25 mins until the chicken is cooked through and the onions have softened.
3. Trim the end of the pak choi and thinly slice. Thinly slice the red pepper. Roughly chop the coriander leaves. Finely slice the red chilli (remove the seeds for less heat).
4. Pour 500ml boiling water into a large saucepan and bring to the boil, add the buckwheat noodles with a pinch of sea salt and simmer for 5 mins (stir often to prevent sticking). Once cooked, drain the noodles and rinse briefly in cold water and set aside.
5. Heat the same saucepan on a medium heat and add the coconut milk, turmeric, vegetable stock with the peanut paste and half of the red chilli. Mix well and simmer gently for 5 mins to allow the ingredients to infuse. Then add the red pepper and pak choi and cook for a further 3 mins.
6. Pull the cooked chicken apart with two forks. Add the shredded chicken, roasted onion and ginger to the soup.
7. Spoon the buckwheat noodles into two warm bowls and top with the shredded chicken and peanut soup. Sprinkle over the chopped coriander and remaining chilli (to taste).
Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).
Coarsely grate the fresh beetroots. Squeeze out the gratings to remove excess moisture. Add to a bowl with 2 eggs and whisk with a fork.
Add 2 tablespoons of soy sauce and 1. teaspoons of sesame oil. Add 2 teaspoons of grated ginger, a handful of chopped coriander and a teaspoon of crushed chillies. Mix everything together well.
Lay some baking paper on a baking tray.
Divide the rosti mix into 8 patties. Lay them on the baking tray. Place in the preheated oven for 45 minutes, turning them after 30 minutes.
Guac time. Mash the avocados in a bowl. Add the juice of a lime and a small handful of chopped coriander. Add a drizzle of olive oil, and season with salt and pepper. Cover and chill.
Egg time. Boil a pan of water. Carefully crack each egg (you’ll need 4) into a glass. With a fork or a whisk, create a little whirlpool in the water. Pour the egg into the water, not in the centre of the whirlpool, but on the edge. The water will fold the white over the yolk and should form a nice little ball.
Repeat for the other eggs.
Cook each egg for 3 minutes over a medium heat. To check if it’s done, just gently lift the egg with a spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat.
Remove the rostis from the oven – they should be nice and crispy at this point.
Serve the rostis with a big dollop of guac, with the poached egg resting on top. Add a drop or two of sesame oil and then dig in!