Spiced Caulistilton soup

Some weeks ago I bought what I thought was a bargain. 500g of Stilton for a pound. There was a reason it was a pound: it was almost runny. I didn’t discover this until I opened the cheese one evening. It was also a bit too mature, even for me.

Nevertheless I didn’t bin it I just did the usual and put it back in the fridge. Yesterday I noticed there was a cauliflower lurking in the veg drawer so today I’ve made a sort of cream of cauliflower and Stilton soup which we’ll have for tea tonight.

Ingredients

1 medium cauliflower

500g Stilton (or other blue cheese)

3 shallots

bunch of spring onions

1tsp each of coriander seeds, cumin seeds and turmeric

1/2tsp black peppercorns

1 litre chicken stock (or veg stock)

knob of butter

300ml double cream

Finely chop one shallot and the spring onions. Sweat them off in the butter. Meanwhile toast the coriander, cumin and peppercorns and grind. Add the turmeric and add to the shallot/spring onions.. Stir well to combine then add the cauliflower florets and the stock. Bring to the boil and simmer until the cauliflower is soft. Meanwhile slice the two remaining shallots and shallow fry until crispy. Set aside, pat dry and allow to cool.

Add the cheese and the cream and bring up to the ‘almost boil’. Use either a stick blender or food processor to blitz the soup until it’s, er, soupy.

Serve with warm crusty bread and crispy fried shallots.

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Curried Veggies with Paneer

We’re off on holiday to France on Saturday so this week is a week of using up the odds and sods in the fridge.

I had a few pints of milk in the fridge so last night I made fresh paneer.

Here you go:

  • 4 red onions (sliced)
  • 4 mushrooms (rough chopped)
  • 12 cherry tomatoes (halved)
  • 1tsp chopped garlic
  • 1tsp chopped ginger

All of the above are cooked together for about 10 mins.

  • 1tsp chilli powder
  • 1/2tsp turmeric
  • 1/2tsp ground coriander
  • 250g cubed paneer

Add the spices and cook for a minute.


Then add the cheese.

  • Spinach
  • 1/4tsp garam masala
  • 1/4tsp ground fenugreek
  • 150ml double cream

Add the above and pop a lid on until the spinach has wilted. The spinach puts a fair bit of liquid into the sauce so you may want to cook it separately and add it in at the end.


Served with brown rice steamed in lime juice. Also great in a pitta/flatbread with fresh coriander and yoghurt.

Aromatic Yoghurt and Chicken

I wasn’t sure what to have for dinner tonight so last night I cobbled a marinade together and left it to develop overnight whilst some chicken thighs were defrosting.

To make the marinade I took 2tsp coriander seeds, 2tsp fennel seeds, 2tsp cumin seeds and 2tsp black peppercorns. I toasted them in a dry pan before grinding them to a fine powder with a pestle and mortar. Then I took a green chilli snd a couple of garlic cloves and a good pinch of salt. These were puréed in the mortar and added to the ground spices. This mix was storred into sbout 250ml of plain yoghurt and left overnight in yhe fridge.

This morning I added the chicken thighs and left them in the fridge all day.

This evening I put 2 onions, sliced thickly, and about s dozen cherry tomatoes in a casserole. The yoghurty chicken was put on top, the lid put on and placed into an oven at 180C for about an hour.

Whilst it was in the oven I boiled some Basmati rice and fried a bunch of spring onions to use as a garnish. I also roasted a squash and a red and a yellow pepper to have as a side vegetable.

+++ UPDATE +++

Although the finished plate of food tasted delicious, it needed something else. Something green. Spinach perhaps.