Culinary Hotline - Teresa Ulyate
A starter, main, and dessert! The whole package
All recipes by Teresa Ulyate
Ingredients:
Sweet potato curry
- 500 g sweet potatoes, scrubbed
- 500 g butternut cubes
- 15 ml olive oil
- 10 ml curry powder
- 2.5 ml chilli flakes
- 10 ml garam masala
- 5 ml turmeric
- 2 garlic cloves, minced
- 5 ml fresh crushed ginger
- 1 x 400 g tin chopped tomatoes
- 1 x 400 ml tin coconut milk
- 125 ml water
- 5 ml fine salt
- freshly ground black pepper
- small bunch of fresh coriander, chopped (to serve – optional)
Herby couscous:
- 200 g couscous
- 250 ml hot vegetable stock
- 5 g fresh parsley, chopped
- 5 g fresh coriander, chopped
How To Make Sweet Potato & Butternut Curry
- Cut the potatoes into bite sized chunks.
- If the butternut cubes are very large cut them into 2-3cm cubes.
- Heat the olive oil in a pot.
- Add the curry powder, chilli flakes, garam masala, turmeric, garlic and ginger.
- Cook for 2 minutes.
- Add the potato and butternut to the pot and fry for 3 minutes, tossing in the spices.
- Add the tomatoes, coconut milk and water.
- Season with salt and black pepper.
- Bring to the boil then lower the heat and simmer until the potato and butternut is tender, about 30 minutes.
- Towards the end of the cooking time prepare the couscous.
- Place the couscous in a bowl and pour in the stock.
- Cover and leave to stand for 5 minutes.
- Use a fork to fluff up the couscous then stir in the parsley and coriander.
- Check the seasoning of the curry and sprinkle with extra coriander if using.
- Serve with herby couscous.
Ingredients:
- 15 ml (1 tbsp) butter
- 2 shallots (about 50 g), thinly sliced
- 2 cloves of garlic, minced
- 250 g button or brown mushrooms, sliced
- 350 g orzo
- 875 ml (3½ cups) vegetable stock
- 2.5 ml (½ tsp) dried thyme
- 2.5 ml (½ tsp) dried rosemary
- 40 g baby spinach
- salt and freshly ground black pepper, to season
- 60 ml (¼ cup) fresh cream
- 100 g chorizo, sliced
finely grated - parmesan, to serve
How To Make Creamy Mushroom Orzo with Spinach & Chorizo
- Melt the butter in a deep saucepan over a medium heat.
- Add the shallots and soften for 3 minutes.
- Add the garlic and cook for another minute.
- Add the mushrooms and sauté for 5 minutes to soften.
- Add the orzo and toss everything together.
- Stir in the vegetable stock.
- Allow to simmer for 10 minutes or until the orzo is almost cooked, stirring regularly.
- Stir in the thyme, rosemary and spinach.
- Season with salt and pepper.
- Add the cream and chorizo.
- Allow to simmer for a further 2-4 minutes or until the orzo is al dente.
- Dish onto warmed plates, top with parmesan and serve.
Ingredients:
- 180 g 70% dark chocolate, chopped
- 50 g butter
- 75 g castor sugar
- 125 ml (½ cup) milk
- 120 g cake flour
- 30 ml (2 tbsp) cocoa powder
- 5 ml (1 tsp) baking powder
- 1.25 ml (¼ tsp) fine salt
- 40 g (about 4 blocks) white chocolate for centre
- fresh raspberries, to serve
- vanilla ice cream, to serve
How To Make Triple Chocolate Molten Brownie Pots
- Preheat the oven to 180ºC and lightly grease four ramekins.
- Place the dark chocolate and butter in a saucepan.
- Stir over a low heat until just melted.
- Remove the saucepan from the heat and whisk in the sugar.
- Add the milk and whisk to combine.
- Sift in the flour, cocoa, baking powder and salt and stir until just combined.
- Divide the batter between the ramekins.
- Gently press a block of white chocolate into each ramekin and use the back of a teaspoon to cover it in batter.
- Place the ramekins on a small tray and bake for 16 – 18 minutes until set around the edges but still slightly soft in the centre.
- Allow to stand for 5 minutes before serving with raspberries and a scoop of ice cream.