This weeks Shine recipe is from the Hangers in Liss. The vegetables are locally grown from Selina’s veg patch.
Both a talented gardener and chef to boot. Selina Russell talks to Noni Needs about the joy of the humble squash.
What you’ll need:
I.5 Kg Squash – deseeded, rubbed with oil in a baking tray
I bulb Garlic, wrapped in foil and placed in with the squash
Roast for 30-45 mins at 180 C until soft, then pull off the squash skin and roughly chop, and squeeze the pulp out of the garlic.
2 Chopped onions, fry until soft in a large casserole then add the squash, garlic and all of the following
2 tbsp grated fresh Ginger
3 large Carrots, chopped
2 Chillies, chopped
2tbsp Fish Sauce or Mushroom Soy Sauce
2-3 tbsp Palm or Brown Sugar
1.5L Chicken or Vegetable Stock
Bring to the boil and simmer for 45 minutes, allow to cool, then liquidise before adding the following to taste.
2-5 tbsp Thai Red Curry Paste
1-2 cans Coconut Milk
0.5-1 juice plus rind of Lime
A red swirl of Sriracha Sauce then to one side of the dish (so you can still see half the swirl)
Finely chopped Spring Onion or Fried Onions
Chopped Peanuts (dry toasted in a frying pan)
Then get your friends round the table to tuck in. Great served with a Naan or Flat Bread to mop up all the juices.
This is fantastic. Just made it with squashes from last week’s farmers’ market.