insideSUSSEX Magazine Issue 13 - March 2016 | Page 33

FOOD+DRINK

Andalucian tomato soup
A fantastic, healthy meal in itself, this soup has the crunch of cucumber
and intense flavour of summer tomatoes. The key thing is not to chop the
veg too finely: the chunks should be about 1cm across. It’s also essential
to start making this soup at least a couple of hours before you want to
eat. It’s best eaten really cold, so needs an hour or two in the fridge, and
is great with cornbread, or fluffy white bread and unsalted butter.

Energiser: Tomatoes

A nutrient-dense superfood, tomatoes are packed full of antioxidants, as
well as cancer and heart disease-fighting vitamins A and C.

For six as a starter, or four for lunch

3 large, ripe vine tomatoes, peeled
2 hard-boiled eggs
2 teaspoons Dijon mustard
4 tablespoons extra virgin olive oil, plus a little
extra for serving
4 tablespoons red wine vinegar
2 garlic cloves, crushed
1 slice of stale, white bread, crusts removed, torn up
1⁄2 large cucumber, peeled (if you want), deseeded and chopped
1 red pepper, deseeded and chopped
4 spring onions, thinly sliced
1 red chilli, deseeded and thinly sliced (optional)
1 litre tomato juice
Salt and black pepper
A little fresh oregano, coarsely chopped, to serve

Method

Coarsely chop the tomatoes and chuck away the hard woody cores.
Shell the hard-boiled eggs and separate the whites from the yolks.
Coarsely chop the whites and put to one side.
In a large bowl, mix the mustard, olive oil, vinegar, garlic, torn bread and
egg yolks to make a paste.
Add the tomatoes and all the vegetables, then the tomato juice. Stir it all
together. Taste, and season with plenty of salt and pepper. Add the chopped
egg whites just before putting the soup in the fridge to chill thoroughly.
To serve, ladle into bowls and top with a little oregano and a swirl of extra
virgin olive oil.

Kale and chickpea curry
For eight

1 large onion, finely chopped
3 garlic cloves, finely chopped
A little vegetable oil
1 heaped teaspoon medium curry powder
25g grated fresh ginger
2 green chillies, or 1 red, finely chopped
Salt and black pepper
250g chickpeas, soaked overnight and cooked, or 2 x 400g tins
400ml tin of coconut milk
250g button mushrooms, halved
Juice of 1 lime
2 lemon grass sticks
15 medium cavolo nero leaves
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
Large bunch of coriander

Method

Fry the onion and garlic gently in the oil until soft. Add the curry powder,
fresh ginger, chilli, salt and pepper, and stir.
Next, add the cooked chickpeas, coconut milk, mushrooms, lime juice
and lemon grass sticks, and simmer for 30 minutes.
Remove the stems from the kale and chop the leaves into strips. Steam
them for 5 minutes, and then add them to the chickpea mixture. Add the
soy and fish sauces.

Energiser: Kale

Infamous for its goodness, kale is jam-packed with vitamins and minerals,
and is a key source of calcium making it an instant energy-booster.

Scatter with coarsely chopped coriander. Best served warm.

Sarah’s sister, Jane, gave her this very good, Oriental-tasting and healthy
curry recipe. She discovered it while on a detox, but now cooks it all the
time. It’s also a hit with kids. The mushrooms and chickpeas make it taste
meaty. Serve with basmati rice and Cucumber raita.

Sarah’s new cookbook, Good Good Food (Bloomsbury),
will be available in May, costing £25. Further details at
www.sarahraven.com/perch-hill.

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