In the heart of winter sometimes we crave informal, uncomplicated, wholesome food. These recipes from Katie Kingsley will provide comfort and nourishment through the festive period.
Roti with curry sauce
(makes eight)
These are a fitting evening snack for when lunch has been particularly late or large. Prepare the roti the night before. In a large bowl mix 400g plain flour with 2tsp fine salt and add 200ml lukewarm water, gradually, to form a dough. Knead until elastic, smooth and shiny then wrap in cling film and rest for 30 minutes. Divide into eight balls, roll in a generous amount of vegetable oil, place on an oiled plate then cover and chill overnight. Oil your work surface and take a ball in the palm of your hand then flatten it and use a rolling pin to get the dough as thin as possible. Roll it up as you would a crepe then roll into a snail shape bringing the end back and tucking into the middle before rolling out again into a disc about the size of a large frying pan. Heat your frying pan over a medium heat, and fry until golden bubbles form, brushing both sides with a little oil as you fry, then fold before serving. To make the curry sauce add a tin of coconut milk, 3tbsp smooth peanut butter, 2tbsp soft packed brown sugar, 2tbsp red curry paste, 2tbsp kecap manis (sweet soy), 1tbsp soy, 2tsp tamarind paste, three minced garlic cloves and a pinch of salt to a medium saucepan, bring to a boil then reduce heat and simmer for 5-10 minutes or until thick. Leftover curry sauce is great made into katsu chicken.
Parsnip pancakes with sour cream and caramelised onion
(makes eight – ten)
A delicious snack exploiting this sweet winter root. Halve three white onions and slice into half moons then fry in 2tbsp oil until starting to brown. Add a knob of butter, 1tsp soft brown sugar, 1tsp fennel seeds and a sprinkle of salt and continue to sauté until they are caramelised. Parboil six parsnips for 2-3 minutes then drain, running them under cool water and dry off as much as possible before grating them (a food processor makes light work of this). Add a leek finely chopped (white part only), one large lightly beaten egg, 3tbsp plain flour and season generously before mixing together using a spatula. Heat 2tbsp of oil with a knob of butter in a large frying pan and form balls with your hands of the parsnip mixture then use the spatula to press down once in the pan and flatten to about 1.5cm thick. Cook each side until crisp and golden. Serve with a dollop of sour cream with fresh chopped chives mixed through and caramelised onion.
Chunky chicken minestrone
(serves four – six)
Just the thing to nurse winter ailments and so simple to put together. Quarter a whole chicken leaving the skin on or use legs if you are cooking for fewer people. Season the chicken with salt, heat oil in a sauté pan then brown on both sides before transferring to a plate. Pour 200ml white vermouth into the hot pan to deglaze then transfer to a casserole or heavy saucepan, with the chicken and two tins of rinsed butterbeans. Add 500ml good quality chicken stock and a few tbsp chopped rosemary then partially cover and simmer for 20-30 minutes. Add a few handfuls of minestrone which cooks in the broth, season to taste and serve the chicken as whole pieces or remove and shred before returning to the pan. Finish with a sprinkling of chopped parsley.
Sussex Pond Pudding
(serves four – six)
Just the thing to nurse winter ailments and so simple to put together. Quarter a whole chicken leaving the skin on or use legs if you are cooking for fewer people. Season the chicken with salt, heat oil in a sauté pan then brown on both sides before transferring to a plate. Pour 200ml white vermouth into the hot pan to deglaze then transfer to a casserole or heavy saucepan, with the chicken and two tins of rinsed butterbeans. Add 500ml good quality chicken stock and a few tbsp chopped rosemary then partially cover and simmer for 20-30 minutes. Add a few handfuls of minestrone which cooks in the broth, season to taste and serve the chicken as whole pieces or remove and shred before returning to the pan. Finish with a sprinkling of chopped parsley.
