In this episode – Nadiya’s Family Favourites episode 3, Nadiya is preparing dishes for those ‘nothing in the house days’ – a fruit salad fattoush, ginger rice with spicy chickpeas and avocado pasta with peas and mint. There is also a combination that will trick and tantalise the viewers’ taste buds – carrot cake pakoras with a mouthwatering cream cheese dip.
Nadiya Hussain shows how to create the perfect dishes to complement any kind of day. Whether it’s a treat day, a family trip or a lazy weekend, Nadiya makes tasty and nourishing recipes that keep the whole family happy. Nadiya’s quest to find the best homemade pasta in Britain takes her to Derby, where she meets pasta fanatic Lynn, and her love of all things spicy lands her in a herb garden with spice expert Roopa.
Nadiya’s Family Favourites episode 3
Carrot cake pakoras with cream cheese dip
Imagine a carrot cake with carrots, spices, nuts and raisins, but deep-fried and dusted with icing sugar. All served with a cool and sweet cream cheese dip.
Method
For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps.
Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge.
For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil.
Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Tip the carrots, walnuts and raisins into a mixing bowl. Mix well.
Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter.
Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium.
Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan.
Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside.
Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray.
Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip.
Avocado pasta with peas and mint
This easy vegan pasta recipe uses a sauce that doesn’t need cooking, just blitzing! The creamy avocado works so well with the fresh mint and peas. It’s green and it’s good!
Method
Cook the pasta according to the packet instructions. Drain and set aside.
Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.)
Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness.
For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli!
