insideKENT Magazine insideKENT October 2018 Issue 79 - Page 116

FOOD+DRINK Warming SEASONAL RECIPES CHUNKY KNITS, BLANKETS ON THE SOFA AND THE CRUNCH OF FALLEN RUST- COLOURED LEAVES UNDERFOOT CAN MEAN ONLY ONE THING: GLORIOUS AUTUMN HAS ARRIVED. TIME TO SWITCH FROM SUMMER SALADS TO MORE HEARTY MEALS, WHICH DOESN’T HAVE TO BE A CHORE. EACH OF THESE MEALS IS A WARMING, NUTRITIOUS FEAST COOKED USING ONLY SIMPLE TECHNIQUES AND INGREDIENTS YOU WON’T HAVE TO SEARCH HIGH AND LOW FOR. AAAAND RELAX. Butternut Pilaf with Almonds and Greek Yogurt (4) Ingredients: • 2tbsp olive oil • 2tbsp butter • 1 onion, chopped • 3 cloves garlic, sliced • 1tbsp cumin seeds • 1tbsp fennel seeds • 1tsp black onion seeds • 400g basmati rice • 400g pumpkin diced • 800ml hot chicken stock • Salt and pepper • 100ml Greek yogurt • 100g radishes, sliced • 100g roasted almonds, crushed • Small bunch mint, roughly chopped • Small bunch coriander, roughly chopped • 1 chilli, chopped Method: 1. Heat the oil and butter in a large saucepan with a tight fitting lid. Add the onion, garlic, cumin, fennel and black onion seeds, cook for 3 minutes, stirring every now and then until the onions are translucent. 2. Add the rice and cook for a further 2 minutes until the rice has also turned translucent, stirring the rice all the time. 3. Add the pumpkin and stock, bring to the boil and turn down the heat to a gentle simmer. 4. Season and place the lid on the pan and leave to cook without stirring for 10 minutes, or until all the stock has been absorbed. Turn off the heat and leave to stand for 5 minutes to finish cooking. 5. Remove the lid and give a gentle stir. Top with a spoonful or two of Greek yogurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once. 116