recipes
SHARED kitchen Julie Biuso shares the kitchen bench with her daughter Ilaria for recipes in their book Shared Kitchen: Real Food from Scratch. Easy family meals sit alongside more complex ones, and there are inspiring ideas for turning leftovers into scrumptious new dishes, plus unique ways of preparing fruit and vegetables and a great section on home baking and desserts. There’s great satisfaction to be had in turning out meals such as a white peach and nectarine salsa or a sensational coconut cashew nut curry. The recipes in Shared Kitchen will inspire you to get in the kitchen and have fun in the process! Available from booksellers or buy from www.batemanbooks.co.nz Photography by Manja Wachsmuth
ILIARA'S CASHEW KUMARA SAG
Recipe Notes Toasted dessicated coconut for garnish 1 cup plain unsweetened yoghurt for swirling through at the end, and extra for serving
Serves 4-8
Sliced red chilli (optional)
Teamed with a big bowl of steaming rice or spicy lentils, this will feed a family of four with plenty for lunch the next day. It's a deliciously cheap whack of goodness.
METHOD Heat oven to 200°C. Peel kumara, cut into large cubes, place in a shallow roasting tin lined with baking paper and toss with 1½ tablespoons of oil. Sprinkle with salt and grind over black pepper, then bang in the oven until tender and a little crispy. This will take around half an hour or so, and you might like to turn the kumara with tongs after about 20 minutes just to make sure they are behaving. While kumara is roasting, heat 2 tablespoons of oil in a large pot and add onion. Cook on a medium heat for about 10 minutes until tender, stirring often. If the onion starts catching, add a splash of water to help it soften and stop it from charring. Once onion is softened and lightly
INGREDIENTS 3 biggish (roughly 1kg) red or gold kumara 3½ tbsp extra virgin olive oil Freshly ground black pepper to taste 1 large onion, peeled and finely chopped 3 cloves garlic, peeled and crushed Small piece ginger (as big as your thumb) peeled and grated 1 tbsp garam masala 1 tsp ground cinnamon 1kg frozen spinach, thawed 100g raw cashew nuts 38 FamilyCARE
You’d be mad to use a mountain of pricey fresh spinach in a dish like this as it wilts down to nearly nothing. Frozen spinach is a lot cheaper. Making smart decisions about what to eat over winter can help keep you full and satisfied and save some coin. While we need protein, substituting it for a hearty vegetable dish with lentils every now and then never did any harm, especially to the bank account.
browned, add garlic, ginger, garam masala and cinnamon (warming up the spices like this opens up their full aroma and flavour). Add about 1¼ teaspoons of salt and stir for a minute until fragrant. Next, add the thawed spinach and stab it with a wooden spoon, breaking it apart until it's a big wilted mess. Give it a good stir then add the cashews. Bring everything to a gentle bubble, then simmer this all down on a super low heat for about 15 minutes. If it seems dry, add a little water. Add the kumara chunks. www.carers.net.nz
