January 19 

Saint of the day:

Saint Wulfstan


Patron Saint of vegetarians and dieters

St. Wulfstan's Story

Wulfstan (1008-1095) + Bishop and reformer, also called Wulstan and Wolstan. Born at Long-Itch ington, Warwickshire, England, he studied at the abbeys of Evesham and Peterborough, received ordination, and joined the Benedictines at Worcester. Wulfstan served as treasurer of the church at Worcester, was prior of the monastery, and finally was named bishop of Worcester in 1062. After overcoming initial doubts about his ability to hold the office of bishop, he demonstrated such skill after the Norman Conquest that he was the lone bishop to be kept in his post by William the Conqueror (r. l066-l087). For the next three decades, Wulfstan rebuilt his cathedral, cared for the poor, and struggled to alleviate the harsh decrees of the Normans upon the vanquished Saxons. He was canonized in 1203.

https://www.catholic.org/saints/saint.php?saint_id=2043

https://en.wikipedia.org/wiki/Wulfstan_(died_1095)

 

 

Prayer:

 

 

Visit:
 

Worcester Cathedral

Worcester Cathedral
Chapter Office
8 College Yard
Worcester WR1 2LA (England)
Tel. (+44) (0) 1905 732 900  

http://www.worcestercathedral.co.uk/Wulfstan.php

 

 

Recipe:

 

 

Roasted Root Vegetable Curry

Roasting your veggies for a curry is a game changer. They become all nutty and caramelized. Added to the fragrant curry paste and creamy coconut milk. 

Ingredients

Serves 4

  • 500g Parsnips 

  • 500g Carrots 

  • 2 Sweet Potatoes

  • 2 Tbsp Curry Powder 

  • 1 Onion 

  • Bunch of Coriander 

  • 2 Cloves of Garlic 

  • Knob of Ginger

  • 1 Green Chilli

  • 800ml Coconut Milk

  • 1 Lime 

  • 50g Toasted Flaked Almonds

  • 400g Rice

  • Salt TT

  • Pepper TT

  • Olive Oil as needed

Directions

  1. Preheat your oven to 180°C/ 356°F.

  2. Peel the parsnips, carrots and sweet potatoes. Cut into the same size smallish chunks. Tip onto a large roasting tray. Pour over 3 tbsp of olive oil and the curry powder. Season well with salt and pepper. Toss everything together, roast in the oven for 35 minutes until they are cooked through and beginning to caramelize.

  3. Get your rice on. Cook according to pack instructions.

  4. Meanwhile cut the onion into quarters. Add 3/4 of your coriander saving the rest for garnish. Peel the garlic and ginger and remove the stalk from the chilli (and the seeds if you don’t like it too spicy). Blitz everything in a small food processor, with a splash of water, to a paste - this is your curry base.

  5. Get a large saucepan over a medium heat. Pour in some oil then scrape in the curry paste. Cook and stir for 5 minutes.

  6. Tip in the coconut milk, then simmer the curry sauce gently away until the roasted roots are ready then tip them into the pan.

  7. Cut the lime in half and squeeze the juice into the curry and stir. Season with salt and pepper. If you haven’t already, make sure your almonds are lightly toasted.

  8. Serve with rice, top with toasted flaked almonds and the coriander leaves. Enjoy!

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