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Food on Friday with Paul Clerehugh

Paul Clerehugh tells you how to cook spiced pumpkin and coconut soup, caramel hot dogs, parkin and lamb hotdogs. All the recipes are available below.

3 hours

Last on

Fri 8 Nov 2013 13:00

Spiced pumpkin soup

Ingredients

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A splash of plain oil, such as vegetable oil
2 red onions, diced
Big bunch of fresh coriander
2 tsp curry powder
1½ tsp coriander seeds
1 kg pumpkin, peeled & cut into 3cm cubes
1 x 400ml tin coconut milk
2 peppers (preferably 1 red & 1 green), cut into bite-sized pieces
40g sultanas
50g ground almonds
50g frozen peas, defrosted
1 red chilli, halved, de-seeded & thinly sliced
1 lime
Handful of pumpkin seeds, toasted
Salt & freshly ground black pepper
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Method


Fry the onions over a medium-high heat in a wide pan for about 5 minutes, stirring regularly until softened.

Meanwhile, chop the coriander stalks, reserving the leaves for later. Chuck the coriander stalks, curry powder & coriander seeds into the pan, stir well & fry for a couple of minutes, then tip in the pumpkin. Coat it in the flavoured oil & spices & once it’s all warm on the outside, pour in the coconut milk. Bring to a simmer then reduce the heat to medium & cook for 25-30 minutes with the lid on.

Add the peppers, sultanas & ground almonds & cook for another 10-12 minutes until the pepper is softening but still has a bit of a bite to it. Turn the heat off & stir through the peas, chilli, a squeeze of lime juice & half the coriander leaves.

Season, taste & re-season as necessary, then serve in mugs or bowls with coriander leaves & toasted pumpkin seeds scattered on the top.

Parkin

Ingredients

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Makes 12 good slices

115g butter, plus a bit more for greasing
225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
½ tsp salt
110g coarse (pinhead) oatmeal
175g dark muscovado sugar
3 tbsp golden syrup
115g black treacle
150ml milk
1 large egg, beaten

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Method

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Preheat the oven to 180ï‚°C and grease a (preferably non-stick) loaf tin with butter. Sift the flour, bicarbonate of soda, spices and slat into a bowl. Stir in the oatmeal and sugar and make a well in the centre.

Melt the butter, syrup and treacle over a low heat, whisking to emulsify. Remove from the heat and let cool.

When cooler, mix into the flour mixture with a wooden spoon, then beat the egg and milk together and stir into the mixture until well mixed.

Pour the mixture into the tin and bake for 45-50 minutes, leaving the mixture slightly soft to the touch.

Leave to cool for 30 minutes or so before turning out.

Deeply caramel hot dogs

Ingredients

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8 pork sausages
1 tbsp golden syrup
1 tbsp balsamic vinegar
2 tsp wholegrain mustard
1 tsp tomato purée
8 slices white bread
For the Sauce
3 onions
1 tbsp olive oil
1 can chopped tomatoes
Splash of water
1 Russet apple

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Method


Preheat the oven to 180°C.


For the sauce: slice the onions thinly & cook in the oil on a medium-low heat for 20 minutes or until sticky & caramelised. Remove half the onions & set aside for garnish. Add the tomatoes & a pinch of salt to the onions, bring to the boil & simmer for 5 minutes.

For the sausages: mix the golden syrup, vinegar, mustard & tomato purée, brush over the sausages & bake for 20 minutes, or until done, basting the sausages every 5 minutes for a thicker glaze, then keep warm.

Grate the apple & add it to the sauce. Cover & simmer for a further 15 minutes, adding a little water if it becomes too dry. Blend until smooth.

Cut the crusts off the bread. Bake at 150°C for 1-2 minutes until slightly toasted.
To serve: place a sausage diagonally on a slice of bread, top with tomato sauce & caramelised onion, then fold the edges together & eat!

Ottoman lamb hotdogs

Ingredients


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8 large, plump lamb sausages
1 tbsp ground freshly toasted cumin seeds
3 limes, segmented
8 coriander sprigs
Handful of mint leaves
2 long green chilli peppers
1 medium cucumber, diagonally sliced
200ml natural yoghurt
Vegetable oil
Malden salt, freshly ground black pepper
8 pitta breads
2 tsp za'atar

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Method


Cook the sausages in a frying pan over a moderate heat in a little vegetable oil, turning them occasionally. After 5 minutes add the ground cumin seeds, taking great care not to let the cumin or sausages cook too quickly; let the pan sizzle.

Meanwhile, put the lime segments in a large mixing bowl, pick the coriander leaves & add to the mixing bowl. Finely chop the coriander stalks & add to the bowl along with the mint leaves. Cut the green chillies into long, thin strips, discard the seeds, & add to the bowl along with the sliced cucumber. Fold these salad ingredients together & season.

To serve, make a long cut lengthways through the sausages to "butterfly" them out. Load each pitta with salad & a split lamb sausage. Finish with a dollop of yoghurt & a pinch of za'atar.

Broadcast

  • Fri 8 Nov 2013 13:00