Late-Summer Vegetable Curry

Recipes of this length can seem intimidating. The fact is that the entire list of ingredients for the spice paste is just bunged in the food processor; the vegetables are simply peeled and roasted, then the whole lot is stirred together. It is honestly more about shopping than cooking. Veggies may want to leave out the nam pla. Serves 4 with rice.

For the spice paste:

• 50g lump of ginger
• 6 hot green chillies
• 4 fat sticks of lemon grass
• 4 garlic cloves
• 50g shallots or onion
• 1 tsp white peppercorns
• 1 heaped tsp ground coriander
• 1 tsp salt
• 1 tsp cumin seed
• a large handful of coriander leaves and stalks
• 1 tsp turmeric

For the curry:

• 500g courgettes
• 600g summer squash
• 450g tomatoes
• 200g small aubergines
• 750ml coconut cream
• the juice of 2 limes (to taste)
• 1tbsp nam pla (Thai fish sauce)
• coriander leaves

It is probably best to roast the vegetables first. Slice the courgettes in half lengthways, then in half again, and place them, and all the other vegetables as you prepare them, on to two baking sheets. Set the oven at 220C/gas mark 7. Peel the squash, discard any seeds and fibres, then cut the flesh into strips a similar size to the courgettes. Cut the tomatoes in half. Slice the aubergines down their length, then in half again. Drizzle over a little olive oil and season lightly with salt and ground black pepper. Bake for 40 minutes till the vegetables are lightly toasted.

While the vegetables are roasting, make the spice paste. Peel and roughly chop the ginger, then put it into the bowl of a food processor with the chopped chillies. Peel away the outer leaves of the lemon grass, then chop the tender inner leaves. Add to the ginger. Peel the garlic and onions and put them in with the ginger. Add the white peppercorns, ground coriander, salt, cumin, coriander leaves and turmeric. Blitz, pouring in just enough water, or groundnut oil if you prefer, to make a thick paste.

Pour a little oil into a large saucepan (it will have to hold the vegetables later) set over a moderate heat. Let the spice paste cook for a good 6 or 8 minutes, stirring almost constantly so it doesn't stick. Pour in the coconut cream, lime juice and fish sauce and turn the heat down to allow a light simmer. Leave for 5 minutes then turn off the heat till the vegetables are ready.

When the vegetables are nicely toasted, remove them from the oven and stir them into the sauce. Bring slowly to the boil, turn the heat down and leave to putter away gently for 5 to 10 minutes. I tend not to cook it too long, to keep the flavours fresh. Season with lime juice and fresh coriander leaves.

Source: http://www.guardian.co.uk/lifeandstyle/2007/sep/02/foodanddrink.recipes

Salmon with Asian rice

I invented this recipe on the back of loads of similar styles (stir fry, paella, kedgeree). It's simple, tasty and (aside from the fish) cheap.

Serves 4

3 fillets of skinless and boneless salmon
300g basmati rice
800ml vegetable stock
Olive oil
2 medium onions
1 chilli pepper
A thumb-sized piece of ginger
Two garlic gloves
100g frozen peas
6 - 8 good quality tomatoes (on the vine preferably)

1. Put a large pan on a medium/high heat and add the oil. Soften the onion in this for 5 minutes.
2. Chop the garlic, ginger and chilli (seeds removed) finely, and add to the pan, cook for a further minute.
3. Add the rice and mix so it gets covered in the oil. Now pour in the stock. Bring to the boil on a high heat and then reduce to the lowest heat and cover. Leave to cook for 10 minutes.
4. Meanwhile season and oil the fish, put these in a steamer and steam for 10 minutes until cooked through.
5. If the rice is undercooked after 10 minutes, add a little water and cook until that water has been absorbed.
6. Quarter the tomatoes and throw these in the rice. Add the frozen peas too. Stir it up to get heat through the vegetables.
7. Flake in the fish and mix briefly (without breaking the fish into tiny pieces).
8. Season and serve.