After a couple of food-themed conversational clubs, we realized that you are dying to learn healthy, easy, cheap and quick recipes.
Look no further, we got you covered!
Chunky butternut mulligatawny:
This spicy soup with basmati rice and apples is chunky, warming and wholesome – plus its low in fat and calories to boot.
- 2 tbsp olive or rapeseed oil
- 2 onions finely chopped
- 2 dessert apples peeled and finely chopped
- 3 celery sticks, finely chopped
- ½ small butternut squash, peeled, seeds removed, chopped into small pieces
- 1 tbsp ground cinnamon
- 1 tbsp nigella seeds (also called black onion or kalonji seeds)
- 2 x 400g cans chopped tomatoes
- 1½ l gluten-free chicken or vegetable stock
- 140g basmati rice
- small pack parsley chopped
- 3 tbsp mango chutney, plus a little to serve, if you like (optional)
- natural yogurt, to serve
- Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 minutes, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 minutes more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 minutes.
- By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 minutes until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.
Paillard of chicken with lemon & herbs
Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.
- Skinless chicken breasts
- 2 tbsp olive oil
- 1⁄2 tbsp balsamic vinegar140g bag rocket
- 25g parmesan
- Lemon wedges
- For the marinade
- 2 garlic cloves
- 3 rosemary sprigs, leaves finely chopped
- 6 sage leaves, finely shredded zest 1 lemon and juice of ½
- 3 tbsp olive oil
- Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
- To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
- Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 minutes each side. Transfer to a board and leave to rest for a few minutes.
- Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.
Spicy bean tostadas with pickled onions & radish salad
Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime.
- 2 red onions, 1 thinly sliced, 1 finely chopped
- 2 limes juice of 1 and 1 cut into wedges
- 1½ tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney bean drained and rinsed
- 4 corn tortillas
- 140g radish, thinly sliced
- large handful coriander, roughly chopped
- Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
- Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 minutes, season, then roughly mash to a purée. (You can cook for a few minutes more if it is a bit runny, or add a few splashes of water to thin.)
- Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 minutes until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
Let us know if you enjoyed these recipes and the small tips and tricks, you can even go ahead and prepare one of them for us to taste at the Conversational Club this Saturday the 3rd of March.