Krish's cooking vids

How to cook Roasted butternut with coconut & Tamarind gravy, and homemade rice & peas  

This dish is dedicated to my younger brother Chuks. A pescatarian and singularly individual human being.

• 1 butternut squash (1kg), washed
• Sunflower oil – I like Mr Organic
• Fine sea salt
• 1 x 340g tin sweetcorn, drained
• 2 tsp black mustard seeds
• 12 curry leaves
• 1 large onion, peeled and finely chopped
• 4 garlic cloves, peeled and minced
• 3 green finger chillies, finely chopped
• 2 tsp turmeric
• 1 x 400ml tin coconut milk
• 2 tbsp fresh lemon juice (ie, from 1 lemon)
• Coriander leaves, to garnish

1. Cut the squash in half (no need to peel), scoop out and discard the seeds, then cut it into 2cm cubes. Heat the oven to 200C (180C fan)/gas 6. Tip the squash pieces on to an oven tray, pour over two tablespoons of oil and a good sprinkling of salt, and toss to coat. Bake for 25-30 minutes, until the squash chunks are tender and their edges caramelised.
2. Add two tablespoons of water to the drained sweetcorn kernels and blend to a smooth paste (I use a stick blender).
3. In a large frying pan, heat two tablespoons of oil and, when hot, add the mustard seeds and curry leaves, and leave them to crackle and pop for a minute. Now add the onion and cook, stirring occasionally, for about 10 minutes, until translucent and turning golden, then add the garlic and chillies, and cook for two minutes. Stir in the sweetcorn paste, turmeric and a teaspoon and a half of salt, cook for a minute, then add the coconut milk (keep the tin) and whisk so everything is combined and the curry sauce is a vibrant yellow
4. Half-fill the coconut milk tin with water and add to the pot to loosen the curry – you may need a little more or less water than this, depending on the thickness of your coconut milk – bring to a boil and simmer for five minutes, until it starts to thicken. Stir in the roast squash and lemon juice, and check the seasoning. Garnish with coriander and serve immediately.

• Two tins of mixed beans
• 1 teaspoon of: Cumin , oregano, dried chilli
• 3 spring onions
• 1 chopped red pepper
• 80 g of grated cheddar
• tortillas
• salt

1. Scrunch all the ingredients in a bowl add salt to taste.
2. spread your mixture onto a tortilla in a hot pan, add the other tortilla on top pressing down.
3. turn over so that both sides are done (slightly black and and cheese melted).
4. repeat

Ingredients (makes 4-6 servings) 

• 3 tablespoons vegetable oil 
• 2 medium red onions, minced 
• 2 plum tomatoes, cored and minced
•  ½ to 1 serrano chili, seeded and minced OR Any red chilli 
• 2 (10-ounce) packages frozen spinach, thawed OR fresh spinach - even better! 
• 1 ½ teaspoons ground cumin 
• 1 ½ teaspoons kosher salt 
• ½ cup coconut-milk powder 
• ⅓ cup warm water OR just use the same amount of coconut milk

1. Heat the oil in a medium saucepan or pot over medium heat; saute the onions until they begin to soften, 5 to 7 minutes. Add the tomatoes and chili and cook, stirring occasionally, 3 minutes.
2. Stir in ⅓ cup water, spinach, cumin, and salt, and bring to a simmer. Decrease the heat to low and cook, covered, until the tomatoes and onions are completely soft and the spinach is extra tender, 20 to 25 minutes.
3. In a small bowl, dissolve the coconut-milk powder in the warm water. Stir the coconut-milk mixture into the spinach and continue cooking, covered, on low heat until slightly thickened, about 10 minutes.

Courtesy of “The Food of Oman” (Andrews McMeel, 2015).

• 12 chicken wings
• 2 heaped teaspoons Chinese five-spice
• 200 g brown rice
• 1 thumb-sized piece of ginger
• 2 tablespoons tomato ketchup
• 1 tablespoon low-salt soy sauce
• 1 tablespoon runny honey
• 1 tablespoon sesame seeds
• 2 cloves of garlic
• 1–2 fresh chillies
• 2 pak choi
• sesame oil
• 1 large egg

1. Preheat the oven to 180°C/350°F/gas 4.
2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
11. Season to perfection and serve with the sticky chicken wings, right away.

Ingredients

• Red chilli - chopped
• Garlic and ginger - chopped
• Fresh coriander -handful, chopped inc stalks
• 1 whole chicken
• Olive oil
• Salt and pepper
• Chicken stock
• Coconut milk

1. Mix chilli, garlic, ginger and coriander and stuff under chicken breast skin.
2. Drizzle with olive oil and sprinkle with salt, pepper and remaining coriander mix
3. Put chicken into an oven proof dish and Pour up to 1 litre of chicken stock into the dish, partially submerging the chicken.
4. Cook uncovered @180 for 30 -45 mins breast side up,
5. Turn chicken over and repeat,
6. Then turn 1 more time and give it a15-25 min blast beat side up to crisp the skin.
7. Remove and leave to rest covered in foil.
8. Pour the stock into a pan, add a ton of coconut milk and reduce to the consistency you want for your gravy.
9. Also nice to add white sweet potato whilst cooking.
10. Nice served with white rice and green veg stir fry