Showing posts with label peas. Show all posts
Showing posts with label peas. Show all posts

Sunday, 23 September 2012

Halloween Recipes : Curried English Pea Soup with Paneer Naan...



Serves 4 - 6

You will need
  • 50g butter
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 1 tbsp mild curry paste
  • 750g frozen peas
  • 1 litre vegetable or chicken stock
  • Squeeze lemon juice
  • Sea salt and black pepper
  • 150g Thick Greek Yoghurt, to serve

Paneer Naan Bread

  • 150ml hot semi-skimmed milk, not boiling
  • 2 tsp caster sugar
  • 2 tsp dried yeast
  • 450g plain flour
  • Sea salt and black pepper
  • 1 tsp baking powder
  • 3 tbsp vegetable oil
  • 1 egg, lightly beaten
  • 150ml natural low-fat yoghurt
  • 100g paneer, thinly sliced (if paneer is not available, use halloumi cheese)


Method

  • Preheat oven to 230°C/450°F/Gas 8.
  • In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for 2 minutes, add the curry paste, stirring constantly for a further 3 minutes, add the peas and stock and cook for 5 minutes or until the peas are cooked. 
  • Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.

To make the paneer naan

  • Put the milk in a bowl, add sugar and yeast and stir. 
  • Set aside for 20 minutes until the yeast has dissolved.
  • Sift the flour, salt, pepper and baking powder into a bowl, add the yeast mixture, oil, egg and yoghurt, mix into a dough. 
  • Knead the dough for 10 minutes and place into a bowl, cover with cling film and leave in a warm place for an hour.
  • Knead the dough again for 3 minutes and divide into 6 balls, roll each ball into a tear-shaped naan and place on a greased baking sheet, places slices of paneer or halloumi onto the naan. 
  • Bake each naan in the hot oven for 3-4 minutes, they should puff up.
  • Place the naan under the grill about 10cm away from the heat for about 30 seconds to brown the naan slightly. 
  • Remove from the grill and keep warm under a clean tea towel. 
  • Repeat the process.

To serve

  •  Squeeze the lemon juice into the soup and stir well, serve with Greek Yoghurt and Paneer Naan Bread.

Tip 

  • Naan breads are much easier to make than you may think, if you do not want to put the cheese on you can simply brush with a little oil before you put them under the grill and sprinkle with a few cumin seeds, taking care the seeds do not burn.

Per serving

931 cals
39.7g fat
17.2g saturates
18.1g sugar
4.7g salt


Recipe and photo credits by award-winning chef Rachel Green for the Yes Peas! campaign –  yes peas


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