Ingredients:
2 shallots - finely chopped
1 red chilli - sliced
1 lemongrass stalk - finely chopped
3 tsp minced ginger
1/2 a large butternut squash - peeled, deseeded and diced (or 1 small butternut squash)
400ml tin of coconut milk
400ml water
Method:
Place all the ingredients into a large pan and bring up to the boil
Turn down the heat and simmer for about 25 minutes or until the squash is tender and soft
Remove from the heat and liquidise or blend the soup until smooth
Serves 4 (or 6 as a starter)
Garnished with rocket and served with granary bread
Add salt to taste
Ingredients:
4 chicken thighs - skinned, or trimmed
6 rashers of streaky bacon - cut in 1cm lengths
4 shallots - finely chopped
1 clove of garlic - crushed
6 mushrooms - quartered
400ml red wine
400ml chicken stock
2 tsp fresh thyme leaves
1tbsp olive oil
1 tsp plain flour
Method:
If keeping the trimmed skin on the chicken thighs, place skin side down in a pan for a few minutes to brown the skin and then set aside
Gently cook shallots in the olive oil until softened
Add the garlic and bacon and cook for a further 2 minutes
Stir in the mushrooms and the thyme leaves and cook for 2 minutes
Pour in the red wine and chicken stock and stir well
Place the chicken thighs into the pan and bring up to the boil
Turn down to a gentle simmer and cook for about 20-25 minutes - until the chicken is cooked through
Using a spoon carefully remove about 2 tbsp of the sauce and place into a cup
Sprinkle the flour into the sauce in the cup and stir well - there should be no lumps
Once this is smooth, stir in to the sauce in the pan to thicken it slightly
Serves two
Served with basmati rice
Ingredients:
