April 06 2015, Monday Dinner Modification to the recipe found http://www.theguardian.com/lifeandstyle/2012/feb/24/roasted-butternut-lamb-rack-recipes from Yotam Ottolenghi's Plenty More book. My Modifications have * in front of it. WHAT: 20g unsalted butter 1 tbsp olive oil 1 large red onion, peeled and cut into 1cm-thick slices * 1/2 fennel bulb 1 large butternut squash, ( i used precut from TJ) Salt 30g pumpkin seeds * 2,3 small bay leaf 1 tsp nigella seeds, plus extra to garnish ½ tsp each ground cumin and coriander ¼ tsp ground turmeric 4 cardamom pods, lightly crushed 1 cinnamon stick 1 green chilli, halved lengthways 1 tbsp caster sugar 200ml vegetable stock 100g Greek yoghurt 1 tbsp chopped fresh coriander * Crushed red pepper flakes (optional if want more spicy) * Optional 1/4 cup Berberis * Rice HOW: Preheat the oven to 425F/220C. Put the butter and oil in a large sauté pan add bayleaf, and fry the onion and fennel
Cooking Experiments at Home By Sheel Desai | Ruchir Dave