Re: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Chef: Nancy Silverton

Cookbook: Nancy Silverton's Sandwich Book

Publisher: Knopf

Information

• Total time: under 1 hour
• Skill level: Moderate
• Cost: Moderate
• Yield: 4 Servings

Notes

This open-faced beauty gets my vote for the most visually appealing sandwich. Like a slightly sheer and slinky dress, this sandwich leaves more up to the imagination: the melted Fontina and rumpled slices of prosciutto conceal the good things to come.

Ingredients

• 16 to 20 stalks large or jumbo asparagus, tough ends broken off
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• 20 sprigs fresh thyme
• 4 slices white or whole-wheat sourdough bread
• 1 garlic clove, peeled
• 2 tablespoons white wine vinegar
• Pinch of kosher salt
• 4 extra-large eggs
• 3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
• 2 ounces prosciutto di Parma, prosciutto di San Daniele, or Serrano ham, thinly sliced into about 8 slices
• Extra virgin olive oil, for drizzling over the sandwiches
• Freshly cracked black pepper, to taste

Directions

TO ROAST THE ASPARAGUS: Adjust the oven rack to the middle position, and preheat the oven to 450 degrees.

To check the asparagus for tenderness, bite into the end. If it's stringy and tough, peel the outer layer of the bottom inch or two of each stalk. Place the asparagus in a large bowl, drizzle the olive oil over it, and sprinkle with salt, tossing to coat. Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus stalks over them to cover. Roast in the oven for about 10 minutes, until tender to the touch yet firm in the center.

Grill the bread (see Note.)

Rub one side of each slice of bread with the garlic clove, and place on a baking sheet, garlic side up.

Arrange the asparagus over each slice of bread and place on a baking sheet.

Adjust the oven rack to the upper position, and preheat the broiler.

TO POACH THE EGGS: In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt. Crack an egg into a small bowl to check that the yolk isn't broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour the egg in, so that the white envelops the yolk. Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.

Place the eggs centered over the asparagus. Poach the other 2 eggs in the same manner.

(If you want to prepare the eggs ahead of time, slip the poached eggs into a bowl of ice water, and just before assembling the sandwiches, return them to the simmering water for 10–20 seconds to warm.)

Drape a slice of Fontina cheese over each egg, and heat the sandwiches under the broiler for a minute or so, just until the cheese is melted.

Remove the sandwiches from the oven, and rumple a slice of prosciutto over each end of the asparagus, allowing the ends to peek out. Drizzle a little olive oil over, sprinkle with pepper, and place a thyme sprig on each sandwich.

Shopping List Tiny Ugly Germs

Mon:

Tue: Asparagus Risotto

Wed:

Thu: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Fri: Golden Jubilee Chicken

Sat: Asparagus & Rice Soup with Pancetta and Black Pepper (p166 - zuni)

PRODUCE

1lb asparagus + 20 stalks + 8oz asparagus

1/3 red onion

garlic clove

2 mango

scallions

3 red chilies

3 limes

cilantro

boston lettuce

MISC

2c arborio rice

white wine

sourdough bread

2oz prosciotto

peanut oil

sesame oil

white rice

4c chicken stock

COOKING

white wine vinegar

MEAT

3-4oz pancetta, minced
2 chicken breasts

DAIRY

Milk

Parmesan cheese

3oz fontina cheese

DIY:

4-6c veggie stock

Golden Jubilee Chicken

Chef: Nigella Lawson

Cookbook: Forever Summer

Publisher: Hyperion Books

Information

• Course: main course
• Total time: under 30 minutes
• Skill level: Easy
• Cost: Moderate
• Yield: Serves 2–3.
  

Notes

This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot purée (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it. Given the year of its inception, and its derivation, it seemed only historically right to rename it thus; believe me, no political affiliations are thereby intended.

Ingredients

• 1 mango, cut into approx. ½-inch cubes
• 1 scallion, finely chopped
• 1–2 red chillies (to taste), seeded and finely chopped
• juice of 1–2 limes (to taste)
• 1 cold, cooked whole chicken breast, cut into chunks
• 1 Little Gem or small Boston lettuce, sliced or shredded
• 1 large handful fresh cilantro, chopped
• 1 teaspoon peanut oil
• few drops toasted sesame oil

Directions

Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.

I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine. Add the oils and toss again then decant onto a large serving plate and sprinkle over the remaining bit of cilantro.

Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Chef: Nancy Silverton

Cookbook: Nancy Silverton's Sandwich Book

Publisher: Knopf

Information

• Total time: under 1 hour
• Skill level: Moderate
• Cost: Moderate
• Yield: 4 Servings

Notes

This open-faced beauty gets my vote for the most visually appealing sandwich. Like a slightly sheer and slinky dress, this sandwich leaves more up to the imagination: the melted Fontina and rumpled slices of prosciutto conceal the good things to come.

Ingredients

• 16 to 20 stalks large or jumbo asparagus, tough ends broken off
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• 20 sprigs fresh thyme
• 4 slices white or whole-wheat sourdough bread
• 1 garlic clove, peeled
• 2 tablespoons white wine vinegar
• Pinch of kosher salt
• 4 extra-large eggs
• 3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
• 2 ounces prosciutto di Parma, prosciutto di San Daniele, or Serrano ham, thinly sliced into about 8 slices
• Extra virgin olive oil, for drizzling over the sandwiches
• Freshly cracked black pepper, to taste

Directions

TO ROAST THE ASPARAGUS: Adjust the oven rack to the middle position, and preheat the oven to 450 degrees.

To check the asparagus for tenderness, bite into the end. If it's stringy and tough, peel the outer layer of the bottom inch or two of each stalk. Place the asparagus in a large bowl, drizzle the olive oil over it, and sprinkle with salt, tossing to coat. Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus stalks over them to cover. Roast in the oven for about 10 minutes, until tender to the touch yet firm in the center.

Grill the bread (see Note.)

Rub one side of each slice of bread with the garlic clove, and place on a baking sheet, garlic side up.

Arrange the asparagus over each slice of bread and place on a baking sheet.

Adjust the oven rack to the upper position, and preheat the broiler.

TO POACH THE EGGS: In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt. Crack an egg into a small bowl to check that the yolk isn't broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour the egg in, so that the white envelops the yolk. Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.

Place the eggs centered over the asparagus. Poach the other 2 eggs in the same manner.

(If you want to prepare the eggs ahead of time, slip the poached eggs into a bowl of ice water, and just before assembling the sandwiches, return them to the simmering water for 10–20 seconds to warm.)

Drape a slice of Fontina cheese over each egg, and heat the sandwiches under the broiler for a minute or so, just until the cheese is melted.

Remove the sandwiches from the oven, and rumple a slice of prosciutto over each end of the asparagus, allowing the ends to peek out. Drizzle a little olive oil over, sprinkle with pepper, and place a thyme sprig on each sandwich.

Shopping List Coffee

Tue: Carrot Macaroni and Cheese
Wed: Birthday Dinner
Thu: BLT
Fri: Cedar Plank Roasted Salmon
Sat: Grilled Quesadillas With Sliced Steak, Blue Cheese and Watercress

PRODUCE
3/4lbs carrots
orange
tarragon
Romaine
Tomato
Cuc
Produce
Zucchini
Mushrooms
Red Bell Pepper
20 stalks large asparagus
20 sprigs thyme
6oz watercress
sweet onion

MISC
Penne Rigate
Ciabatta
Loaf of something
Chips
Rice
white wine vinegar
3oz fontina/gruyere cheese
12 6in flour tortilla

MEAT
2oz prosciutto
4 6oz fillets salmon
1 12oz strip steak
1lb bacon

DAIRY
3oz sharp cheddar cheese
Yogurt
1 cup crumbled blue cheese
2 cups grated monterery jack cheese

Carrot Macaroni and Cheese

Recipes of the week
Carrot Macaroni and Cheese

¾ lb carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with vegetable peeler
Salt
3 cups penne rigate (9 oz)
3 oz sharp cheddar cheese, shredded (1½ cups)
1 tbsp chopped tarragon
Freshly ground white pepper

Preheat oven to 350 degrees. In medium saucepan, combine carrots with zest and juice and ¼ cup water. Season with salt; bring to boil. Cover; simmer over moderate heat until carrots are very soft, about 30 minutes. Discard zest. Transfer carrots and any liquid to blender; purée until very smooth.

Meanwhile, in large saucepan of boiling salted water, cook pasta until al dente. Drain pasta, reserving 1 cup cooking water. Return pasta to pot. Add reserved water and carrot purée, cook over moderate heat, stirring frequently, until pasta is coated with thickened sauce, about 5 minutes. Stir in three-fourths of cheese and cook, stirring until very creamy, 2 to 3 minutes longer. Stir in tarragon; season with salt and white pepper. Transfer pasta to medium baking dish; top with remaining cheese. Bake until cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving. Serves 4.

Naan

BBC Food

Naan bread by Anjum Anand  from Indian Food Made Easy  Makes 5

Preparation time

1-2 hours

Email this recipe

Cooking time

less than 10 mins

Ingredients For the dough 250g/9oz plain flour 2 tsp sugar ½ tsp salt ½ tsp baking powder 110-130ml/3½-4½fl oz milk 2 tbsp vegetable oil, plus extra for greasing For the topping nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander 1 tbsp butter, melted, to serve Method 1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. 2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. 3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls. 4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. 5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

Shopping List Darwin

Wed: Veggie curry

Thu: Mexican Lasagna

Fri: Curry Chicken Salad Wraps

PRODUCE

Celery

Scallions

Basil

Daikon radish

garlic

ginger root

6 carrots

2 leeks

2 potatoes

2 green onions

2 chili pepper

1 jalepeno

2 red bell

2 cilantro

1 small tomato

1 red onion

1 green pepper

CANNED:

1 can tomatoes (28oz)

salsa

1 cup tomato juice

BREAD:

English Muffins

Wraps

MISC

Pecans

Scallions

cumin seeds

corn kernels

tortilla chips

vodka

orange juice

cream

GOOSE

Chicken

1lb ground beef

2 cups lentils (500ml)

Vegetable Curry with Pepper and Cilantro Tadka

Chef: Judith Finlayson

Cookbook: 125 Best Vegetarian Slow Cooker Recipes

Publisher: Robert Rose

Information

• Course: main course
• Total time: half-day
• Skill level: Easy
• Cost: Moderate
• Yield: SERVES 6

Notes

This delicious vegetable curry is a favorite weekday main course. Tadka, a fried garnish often used in Indian cooking, is traditionally a mixture of spices cooked in ghee, a type of clarified butter. It is usually served over a large bowl of dal made from dried beans or lentils. I like the spicy finish the tadka adds to this mellow stew, but I prefer to pass it in a small bowl, allowing people to season to taste.

Ingredients

• 1 tbsp (15 ml) vegetable oil 
• 2 large leeks, white part only, cleaned and thinly sliced (see Notes) 
• 6 stalks celery, peeled and thinly sliced 
• 6 carrots, peeled and thinly sliced 
• 4 cloves garlic, minced 
• 1 tbsp (15 ml) minced ginger root 
• 1 tbsp (15 ml) curry powder 
• 1 chili pepper, finely chopped 
• 1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip) 
• 2 potatoes, peeled and shredded 
• 2 cups (500 ml) lentils, washed and picked over 
• 3 cups (750 ml) vegetable stock 
• 2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen 
• 1 tsp (5 ml) cumin seeds 
• 2 tbsp (25 ml) ghee, clarified butter or vegetable oil 
• 2 green onions, white part only, finely chopped 
• ½ chili pepper, finely chopped 
• 1 red bell pepper, finely chopped 
• ¼ cup (50 ml) finely chopped cilantro 
• 1 tbsp (15 ml) freshly squeezed lemon juice 

Directions

1. In a skillet, heat oil over medium heat. Add leeks, celery and carrots and stir to combine. Reduce heat to low, cover and cook until vegetables are soft, about 10 minutes.

2. Increase heat to medium. Add garlic, gingerroot, curry powder and chili pepper and cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil.

3. Place potatoes and lentils in slow cooker stoneware. Pour contents of pan over mixture and stir well. Add stock barely to cover, about 3 cups (750 ml).

4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until vegetables are tender. Add green beans or peas. Cover and cook on High until tender, about 15 to 30 minutes.

5. Pepper and Cilantro Tadka: In a skillet, over medium heat, toast cumin seeds just until they begin to turn brown and release their aroma. Remove from heat, grind and set aside. In same skillet, heat ghee, clarified butter or oil. Add green onions, chili pepper, red pepper and cook, stirring, for 1 minute. Remove from heat. Stir in cilantro, lemon juice and reserved cumin seeds. Spoon into a small bowl and serve as a garnish for the curry.

Vegetable Curry with Pepper and Cilantro Tadka

Chef: Judith Finlayson

Cookbook: 125 Best Vegetarian Slow Cooker Recipes

Publisher: Robert Rose

Information

• Course: main course
• Total time: half-day
• Skill level: Easy
• Cost: Moderate
• Yield: SERVES 6

Notes

This delicious vegetable curry is a favorite weekday main course. Tadka, a fried garnish often used in Indian cooking, is traditionally a mixture of spices cooked in ghee, a type of clarified butter. It is usually served over a large bowl of dal made from dried beans or lentils. I like the spicy finish the tadka adds to this mellow stew, but I prefer to pass it in a small bowl, allowing people to season to taste.

Ingredients

• 1 tbsp (15 ml) vegetable oil 
• 2 large leeks, white part only, cleaned and thinly sliced (see Notes) 
• 6 stalks celery, peeled and thinly sliced 
• 6 carrots, peeled and thinly sliced 
• 4 cloves garlic, minced 
• 1 tbsp (15 ml) minced ginger root 
• 1 tbsp (15 ml) curry powder 
• 1 chili pepper, finely chopped 
• 1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped (see Tip) 
• 2 potatoes, peeled and shredded 
• 2 cups (500 ml) lentils, washed and picked over 
• 3 cups (750 ml) vegetable stock 
• 2 cups (500 ml) green beans, cut into 1-inch (2.5 cm) pieces, or green peas, thawed if frozen 
• 1 tsp (5 ml) cumin seeds 
• 2 tbsp (25 ml) ghee, clarified butter or vegetable oil 
• 2 green onions, white part only, finely chopped 
• ½ chili pepper, finely chopped 
• 1 red bell pepper, finely chopped 
• ¼ cup (50 ml) finely chopped cilantro 
• 1 tbsp (15 ml) freshly squeezed lemon juice 

Directions

1. In a skillet, heat oil over medium heat. Add leeks, celery and carrots and stir to combine. Reduce heat to low, cover and cook until vegetables are soft, about 10 minutes.

2. Increase heat to medium. Add garlic, gingerroot, curry powder and chili pepper and cook, stirring, for 1 minute. Stir in tomatoes with juice and bring to a boil.

3. Place potatoes and lentils in slow cooker stoneware. Pour contents of pan over mixture and stir well. Add stock barely to cover, about 3 cups (750 ml).

4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until vegetables are tender. Add green beans or peas. Cover and cook on High until tender, about 15 to 30 minutes.

5. Pepper and Cilantro Tadka: In a skillet, over medium heat, toast cumin seeds just until they begin to turn brown and release their aroma. Remove from heat, grind and set aside. In same skillet, heat ghee, clarified butter or oil. Add green onions, chili pepper, red pepper and cook, stirring, for 1 minute. Remove from heat. Stir in cilantro, lemon juice and reserved cumin seeds. Spoon into a small bowl and serve as a garnish for the curry.

Calzone

Delicious calzone recipe

Posted April 18th, 2008 by Corinne

in 

• food

Here's a delicious calzone recipe Andrew cooked up. He's been experimenting more with bread and dough, and he's made a few calzones over the last few months. This was the most recent, and I think the one that turned out the best. This calzone can be made with any filling you want, so be creative!

Ingredients

Simple whole wheat pizza dough:

• 2 cups unbleached white flour
• 1 cup whole wheat flour
• 2 tsps instant dry yeast
• 1 ½ cups water
• ¾ tblsp salt
• 1 tblsp olive oil

Calzone filling

• ½ lb fresh crimini mushrooms
• 1 jar marinated artichoke hearts (*)
• 1 small can chopped black olives
• 1/3 cup mozzarella cheese
• 3 tblsp pesto sauce

Directions

Dough directions

Combine flour, yeast, and salt in a large mixing bowl. Add olive oil and water and mix together until contents form a shaggy dough. Cover and let rise for 2 – 4 hours or until dough doubles in size.

When dough is ready, place on a large wooden cutting board or counter surface generously dusted with flour. Knead dough approximately 3 minutes and spread into pizza shape.

Preheat oven to 400 degrees Fahrenheit.

Calzone filling directions

Warm 2 tablespoons olive oil in a wide sauce pan or skillet. Lightly sauté mushrooms. Add artichoke hearts and olives with pesto sauce, and mix together. Cook 3 – 4 minutes or until ingredients are well mixed.

Scoop calzone filling onto one side of dough, leaving the other side empty. Add mozzarella cheese on top of filling. Fold dough over the filling, and crimp at the edges to form crust. Place calzone on an oiled baking sheet. Bake 12 – 15 minutes or until top of calzone is lightly browned.

A note on ingredients

Some ICers may be sensitive to the marinated artichoke hearts. Andrew suggests rinsing the artichoke hearts off before using them, just to be safe. If you know you can't eat artichoke hearts at all, try roasted red peppers, roasted garlic, or any other topping you would enjoy on a pizza.

Shopping List Dark Cloud

Tue: Isabel's Vegetable Paella

Wed: Parents

Thu: Ciabatta and Mozzarella Sandwich With Bacon, Tomatoes, and Egg

Fri:  Slow Roasted Wild Salmon With Caramelized Belgian Endive and Almond Garlic Piccata

Sat: One-pan Sage-and-Onion Chicken

GOOD EARTH

Walnuts

Oats

Banana chips?

1/2 cup almonds

GOOSE

4lb chicken

12 italian sausages

1 tbsp dried sage

saffron

18 slices bacon

PRODUCE

1 large onion (or 2 sm.)

1 lemon

4 heads belgian endive

parsley

baby carrots

8 shiitake mushrooms

1/4 lb green beans

2 med. red bell peppers

1 med. zucchini

frozen baby lima beans

romaine

tomato

MISC

Butter

1/2 cup whole canned potatoes

Ciabatta

buffalo mozzarella

Isabel's Vegetable Paella

Chef: Penelope Casas

Cookbook: La Cocina de Mama

Publisher: Broadway

Information

• Course: main course
• Total time: under 2 hours
• Skill level: Moderate
• Cost: Moderate
• Yield: 4 servings

Notes

Isabel is still all smiles after a hard day's work tending the fires at L'Establiment on the reedlined banks of one of the many canals that run through the Valencian rice fields in the little town of El Palmar, a town where each and every restaurant is dedicated to paella. "When I opened the restaurant with my family in 1982, I knew nothing about the restaurant business," she told me, "but I knew how to make very good rice at home, so I just adjusted my recipes to serve more people."

Her all-vegetable paella was one of the best I had ever eaten, and the memory of its taste stayed with me for many weeks. Of course, Isabel attributes its great taste to the garden-fresh vegetables that grow in abundance in Valencia, a region often called the "Garden of Spain," and the wood from orange trees (Valencia's other claim to fame is its orange groves) used to flame the fire and make the socarrat—a crisp crust of rice that sticks to the bottom of the paella pan. Nonetheless, when I prepared her paella at home I think the results came quite close to the original.

Ingredients

• 2½ cups vegetable broth or chicken broth
• Kosher or sea salt
• 1/8 teaspoon crumbled thread saffron
• ¼ cup olive oil
• ½ cup frozen baby lima beans, thawed
• 8 baby carrots (about 3 ounces), scraped and chopped
• 8 shiitake mushrooms, brushed clean, stems trimmed, and coarsely chopped
• ¼ pound green beans, preferably broad flat beans, ends trimmed
• 2 medium red bell peppers (about ½ pound), cut into ½-inch dice
• 1 medium zucchini (about 6 ounces), cut into ½-inch cubes
• 2 garlic cloves, minced
• ½ cup chopped whole canned tomatoes
• 1 teaspoon sweet paprika, preferably Spanish smoked
• 1¼ cups Valencian short grain rice, or Arborio

Directions

Combine the vegetable broth, salt to taste, and saffron in a pot. Cover and keep warm over low heat. Preheat the oven to 400°F for a gas oven, 450°F for an electric one.

Heat the oil in a paella pan that measures 13 inches across the top. Add the limas, carrots, mushrooms, green beans, peppers, and zucchini and stir-fry over high heat, stirring frequently, for about 10 minutes. Add the garlic and cook for 2 minutes more, then add the tomatoes and paprika and cook over high heat for another minute. Taste for salt (the mixture should be well salted) and pour in the broth. Bring to a boil, add the rice, and boil until the rice is no longer soupy but enough liquid remains to continue cooking the rice, about 10 minutes.

Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10 to 12 minutes in a gas oven, 15 to 20 minutes in an electric one. Remove to a warm spot, cover with foil, and let sit for 5 to 10 minutes, until the rice is cooked to taste. To make the socarrat crust, uncover the paella and return to the stove over medium-high heat. Cook without stirring for about 2 minutes, until a crust of rice forms on the bottom of the pan (be careful not to let it burn). Serve, scraping up the crust with the edge of an inverted metal pancake turner.

Southern Indian vegetable curry with curry leaves

Chef: Jamie Oliver

Information

• Course: main course
• Total time: under 1 hour
• Skill level: Easy
• Cost: Inexpensive
• Yield: Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 2 fresh green chillies, deseeded and chopped
• a bunch of curry leaves
• 2 onions, peeled and shredded
• ½ teaspoon ground coriander
• a pinch of ground cumin seeds
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• ¼ teaspoon chilli powder
• 6 tomatoes, chopped
• 2 sweet potatoes, peeled and cubed
• 2 potatoes, peeled and cubed
• 1 eggplant, cubed
• ½ cup coconut milk
• a handful of haricots verts
• a handful of peas
• a handful of okra, sliced
• sea salt and freshly ground black pepper

Directions

Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.

Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.

Add your potatoes and aubergine to the sauce.

Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.