Review: The Anna Jones Recipe Boxes with Riverford
I was asked by Riverford to review their new guest chef Recipe Boxes which was perfect timing as I had a very busy week planned and the thought of coming home and having everything already measured out ready to cook was a joy. I wanted to cook-cook but just not all the hassle of have I got this/have I got that? I could talk and cook knowing in a short while we would sit and eat.
Each box contained ingredients and recipe cards for the following dishes:
Beetroot curry with spiked cottage cheese
Dhal with crispy sweet potato and coconut chutney with chilli and fresh coriander
Warm kale tomato and coconut salad with quinoa
1 tablespoon coconut oil or sunflower oil
1 tablespoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1 small red onion, peeled and finely chopped
1/2 – 1 chilli, finely chopped
1 clove garlic, crushed
small piece of ginger, peeled and finely chopped
5 tablespoons desiccated coconut
pinch of sea salt
500g beetroot, peeled and coarsley grated
100ml coconut milk
150g brown basmati rice
130g spinach, stalks removed
freshly ground black pepper
100g cottage cheese
1. Prep your ingredients, heat the oil in a large saucepan over a medium heat then add the curry leaves, mustard seeds and cumin seeds and sizzle until fragrant.
2. Add the turmeric, curry powder, red onion, chilli, garlic and ginger and cook until the onion is translucent. Stir in the desiccated coconut and salt and cook for a couple more minutes, stirring the whole time.
3. Next, squeeze in the juice of 1/2 the lemon and give everything a good mix. Take out 1 tablespoon of the spice mix and pop it into a bowl for later.
4. Chuck the grated beetroots into the pan. Pour in the coconut milk, then turn the heat up and stir until the whole lot is vivid magenta.
5. Bring to the boil, then lower the heat, put a lid on the pan and simmer for 35-45 mnutes. Meanwhile, put a pan of salted water on for th erice. Rinse the rice well in a sieve under cold water, then boil for 20-25 minutes until just tender.
6. When the beetroot is soft, turn off the heat and throw in the spinach. Sitr it through the curry to wilt, adding some of thejuice of the other half of the lemon. Taste and add a little more salt and pepper if needs, then put the lid back on.
7. In another bowl, mix the cottage cheese with the reservfed tablesppon of coconut spice mix and the herbs. Add a little more lemon juice and season to taste. Serve your beetroot curry with a spoonful of spiced cottage cheese and the rice.
I loved the whole Recipe Box idea. I understand that some want a more stab-stab-ping type of easy after work dinner and sometimes that works for me but I never feel in control. I never feel sated nor nourished. I do with these.
I was sent a Recipe Box for review – the mad love words and thoughts are entirely my own.
Click here for details on Recipe Boxes from Riverford