red kuri & shiitake laksa
sauteed slow roast red kuri squash & shiitake mushrooms w/ green beans in an aromatic & slightly spicy laksa curry served on a bed of beansprouts & flat rice noodles
IngredientsMakes: 2200g (4)
| 600g | roast red kuri squash | (recipe below) | |
| 40g | butter | ||
| 185g | laksa curry paste | (recipe below) | |
| 800g | (2) | coconut milk | |
| 450g | chicken stock | (recipe below) | |
| 32g | (2) | lemon grass stalks | |
| 2g | (6) | bruised kaffir lime leaves | (recipe below) |
| 32g | palm sugar | ||
| 20g | fish sauce | ||
| 20g | lime juice | ||
| 120g | shiitake mushrooms | ||
| 20g | butter | ||
| 200g | green beans | ||
| 660g | flat rice noodle & beansprouts | (recipe below) | |
| 40g | chilli oil | ||
| 40g | crispy onion | ||
| 12g | coriander | ||
| 80g | (1) | lime |
Method
| If you're making this from scratch put any dry ingredients - like kaffir lime leaves or shiitake mushrooms - on to soak first thing in the morning. Hopefully you can get fresh ones but dehydrated ones work just fine! |
| Get the roast squash into the oven, once cooked freeze what you don't need, or - much faster - defrost some squash from the last roasting : ) |
| Make the laksa curry paste or - much faster - defrost some from the last batch. |
| Add a couple of table spoons of oil to a pot & cook the paste until nearly all the liquid has gone & a crusty brown surface has started to form on the bottom of the pot or the paste is dark brown. Deglaze this w/ coconut milk, & lift all the brown flavour off the bottom of the pot. This is the base for the laksa. |
| Add the rest of the coconut milk & bring it to the boil, stirring until the colour of the turmeric has come through then add the chicken stock, bruised lemon grass stalks, lime leaves & palm sugar & leave it to simmer for 45 minutes or so for the spices to develop & infuse into the sauce. |
| As it simmers the sauce will reduce & its flavour will intensify so leave the seasoning until after it's simmered. |
| Steam / boil the beans for 7mins, sauté the shiitake high 5mins, sauté the roast squash in the same pan until golden - about 4mins each side low heat. |
| Add the steamed beans, sautéed squash & mushrooms to the laksa. Keep on a simmer . . . . |
| Cook the noodles & beansprouts last minute, plate up into warm wide bowls & top w/ squash, green beans, shiitake mushroom laksa goodness!!! |
| Dress w/ chilli, coriander, crispy onions, chilli oil & lime wedges, or puts them on a little side dish so folk can dress it as they please - which is always nice!! |
| If you're on a low carb vibe switch out the rice noodles for [sweetheart noodles]. |
| Instead of chilli oil I use oil from the top of my kimchi jar [kimchi no7] which has a gorgeous flavour. |
roast red kuri squash
slow roast red kuri squash w/ rosemary & thyme
IngredientsMakes: 1254g (8)
| 1430g | (1) | red kuri squash | |
| 100g | water | ||
| 6g | rosemary | ||
| 5g | thyme | ||
| 25g | olive oil | ||
| 4g | salt flakes |
Method
| For this recipe I used a 6cm deep baking tray 37x29cm - about as big as my oven will take! |
| I started with a 1687g red kuri squash. 1430g after deseeding. |
| Cut the squash in half and scoop out the seeds. Then cut each half into four pieces. |
| Add the water & herbs to the baking tray & place the squash on top, season & lightly drizzle w/ oil. |
| Cover w/ tin foil & bake 150C / 2h for perfect softness! |
| Good for mash, pie topping, all sorts really. |
| If serving as they are remove the foil 20m before the end to brown them off a bit. |
laksa curry paste
IngredientsMakes: 370g
| 32g | (2) | lemon grass | |
| 50g | galangal paste | ||
| 26g | (6) | garlic cloves | |
| 100g | (10) | red chillies | |
| 110g | (6) | shallots | |
| 15g | fish sauce | ||
| 20g | (12) | cashew nuts | |
| 8g | ground coriander | ||
| 8g | ground cumin | ||
| 8g | turmeric | ||
| 10g | salt |
Method
| Make a paste of the ingredients. You can use a mortar & pestle, wet & dry spice mill, stick blender & beaker all good. I used a food processor. |
| When making pastes like this in a food processor always blend the hardest ingredients first for a more even / regular texture. |
| Add & blend each ingredient one at a time up to the shallots. |
| Slice the lemon grass into half cm rounds then add it to the blender / fP and blend. |
| Peel the galangal w/ a spoon - same as ginger - coarsely slice across the grain, then add it to the fP. |
| Peel the shallots & cut into quarters - you can get away w/ red onion no problem. |
| Add the rest of the ingredients & blend to a smoothish paste. |
| This is enough for two 4 person curries, so I freeze the half I don't need! Saves time next time! |
bruised kaffir lime leaves
left to right . . bruised lemon grass, palm sugar lumps, lime leaf prepped for curry.
IngredientsMakes: 2g (6)
| 2g | (6) | kaffir lime leaves |
Method
| Run the back of your knife over the leaf in a zig direction and open the doors for the aromatic contents. |
| When you put it into the curry all those aromatic notes will infuse into your sauce! |
| Hmmm . . . |
| If using dried leaves, put them in water to soak the night before or first thing in the morning. Use the water for any stock. |
flat rice noodle & beansprouts
flat rice noodle w/ beansprouts & soy sauce
IngredientsMakes: 660g (4)
| 480g | cooked flat rice noodle | (recipe below) | |
| 300g | beansprouts | ||
| 15g | rapeseed oil | ||
| 15g | soy sauce |
Method
| Boil the water and place the noodles in it, let them soak for 2mins then add to the beansprouts. |
| Oil glaze a hot wok w/ a tbsp of oil & add the beansprouts, season w/ soy sauce. |
| Keep them moving while the noodles cook. |
| Drain & add the noodles as soon as they are ready, use a couple of forks to combine the beansprouts evenly through the noodles. The oil & beansprouts will stop the noodles sticking together. |
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| If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices! |
