insideKENT Magazine insideKENT October 2018 Issue 79 - Page 123

FOOD+DRINK Warming SEASONAL RECIPES cont. Fiery Asparagus and Chicken Pasta (4) 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) 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. 123