Posted 10/8/2013, 12:32 pm
Ingredients
1 butternut squash
1 dried red chilli
sea salt
freshly ground black pepper
olive oil
2-3 fresh red chillies, deseeded
3 cloves garlic
1 thumb-sized piece fresh ginger, peeled
1 large bunch fresh coriander, leaves picked, stalks reserved
1 tablespoon sesame oil
zest of and halved 2 limes
2 tablespoons fish sauce
800 ml unsweetened light coconut milk
300 ml organic chicken stock
200 g rice noodles
1 red chilli, deseeded and sliced, optional
cress, to serve, optional
Method
Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray. Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.
1 butternut squash
1 dried red chilli
sea salt
freshly ground black pepper
olive oil
2-3 fresh red chillies, deseeded
3 cloves garlic
1 thumb-sized piece fresh ginger, peeled
1 large bunch fresh coriander, leaves picked, stalks reserved
1 tablespoon sesame oil
zest of and halved 2 limes
2 tablespoons fish sauce
800 ml unsweetened light coconut milk
300 ml organic chicken stock
200 g rice noodles
1 red chilli, deseeded and sliced, optional
cress, to serve, optional
Method
Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray. Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.
