insideKENT Magazine Issue 79 - October 2018 | Page 123

FOOD+DRINK
Warming SEASONAL RECIPES cont.
Fiery Asparagus and Chicken Pasta (4)
www.enjoyasparagus.com
Ingredients:
• 1 bundle asparagus
• 4-5 chicken thighs, cut into 6 pieces
• 1tbsp olive oil
• 100g smoked pancetta or bacon, cubed
• 3-4 shallots, sliced
• 2 cloves garlic, crushed
• 1 green chilli, finely chopped or 1tsp chilli
powder to taste
• 1tbsp rosemary, very finely chopped
• 1 400g tin chopped tomatoes
• 1tsp sugar
• Salt and pepper for seasoning
• 300g dried spaghetti pasta
• 50g parmesan cheese, grated
Method:
1. Trim the ends of the asparagus then chop
the spears into 4-5 pieces.
2. Fry the chicken for 5-6 minutes in a hot pan
with some oil then add the pancetta, shallots,
garlic, chilli and rosemary and cook over a
medium heat for a further 3-4 minutes.
3. Add the asparagus and chopped tomatoes
then simmer for another 3-4 minutes. Season
with salt, pepper and sugar if too acidic.
4. Meanwhile, cook the pasta to the packet
instructions in boiling salted water, drain then
add to the sauce. Grate over some parmesan
cheese before serving.
Isle of Wight Tomato Dhal with Shallot Tadka (4-6)
www.thetomatostall.co.uk
Ingredients:
For the dhal:
• 500g vine tomatoes, quartered
• 1tsp sugar
• Salt and pepper
• 2tbsp olive oil
• 2 garlic cloves, crushed
• 2tsp ground turmeric
• 2tsp ground coriander
• 200g red lentils, rinsed
• 1/2 tsp salt
For the shallot tadka:
• 2tbsp olive oil
• 1tsp fennel seeds, 1tsp cumin seeds
and 1/2 tsp chilli flakes pounded
together in a pestle and mortar
• 2 banana shallots, sliced
Method:
1. Preheat the oven to 190°C.
2. Spread the quartered tomatoes on
a baking sheet and sprinkle with
sugar, salt and pepper. Drizzle with
1tbsp olive oil and bake in the oven
for 30 minutes. Let the tomatoes cool
a little and then tip them into a deep
bowl and roughly blend with a stick
blender.
3. Heat 1tbsp oil in a large saucepan.
Add the garlic and spices and stir well
for a couple of minutes then add the
tomato mixture. Bring to a simmer,
then cook for 10 minutes before
adding the lentils and salt.
4. Pour in 800ml water, then bring
the mixture back to a simmer for 20
minutes or so. The lentils should be
cooked and the dhal thickened by
now. It will thicken further if you leave
it to stand for a few minutes. Adjust
the seasoning to your taste.
5. Meanwhile, to make the tadka, heat
the oil in a frying pan, add the spices
and cook for a couple of minutes,
stirring now and then until the
mixture smells toasty. Add the shallots
and cook, stirring often for about 10
minutes or until they are soft and
lightly browned. Season with a little
salt.
6. Pour the dhal into a serving dish,
top with the onion tadka and serve.
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