The trick with this dish is to stew the peppers and potatoes slowly in olive oil. We had this with grilled pork chops.
- 250ml good olive oil
- 3 onions, sliced
- 5 cloves of garlic, sliced
- 3 green peppers, roughly chopped
- 1kg firm potatoes, peeled, halved lengthways and then sliced
- salt and pepper
- a pinch of fennel seeds, optional.
- 4 bay leaves, optional
- In a large pan or casserole dish, heat the oil over a lowish heat.
- Start cooking the potatoes in the oil, and when they start to cook and soften a bit, add the onions, peppers, garlic, fennel seeds, bay leaves, grated black pepper and a good pinch of salt. Simmer for around 15 minutes.
- Drain off the oil using a sieve, set the oil aside for further use.
- Serve with pork or lamb chops.
This recipe is from Rose Elliot’s book, Vegetarian Pasta. The recipes are fab, the indexing is not, so I don’t use it that often. However, we are having days of scorching weather and fantastic vegetables, so I dived in to the section on quick recipes.
- 400g farfalle, or similar
- 350g mangetout peas
- 2 tbsp good quality olive oil
- Juice and finely shredded rind of 1 lemon
- Black pepper, grated
- A handful of large basil leaves
- Set a large pan of salted water on to boil, add the pasta when boiling, and give it a good swirl so the farfalle don’t stick together. Boil the pasta for around 8 minutes, or follow the guidance on the packaging.
- About a couple of minutes before the end of the cooking time, add the peas.
- Strain the peas and pasta, and return to the warm pan. Add all of the other ingredients, and divide into serving bowls.
I’m just getting to the end of the curly kale from last year. What a great vegetable to grow, it survives cabbage root fly, is edible through the winter and early spring, and Alex’s chickens will get a good feed off the old plants when I root them up.
We’ve had a lot of stir-fried kale this winter, often with garlic and chilli flakes. If you haven’t enough kale, you can bulk it out with broccoli. This recipe comes from SIMPLE by Ottolenghi. He also sells a range of the ingredients from the book – cunning marketing.
- 500g – 600g prepared kale tops or a mix of kale and broccoli
- 3 tbsp olive oil
- 3 cloves of garlic, thinly sliced
- 1/2 tsp cumin seeds
- 1 to 2 tsp chilli flakes
- 10g mint leaves
- 1 tbsp lime juice
- Put a large pan of salted water on to boil. When it boils, add the kale and cook for 90 seconds before draining and rinsing in cold water. You may need to do this in batches. Do the same for any broccoli
- In a large wok or sauté pan, heat the oil and fry the garlic and cumin for a minute or two, until the garlic is browning. Fish the garlic out and set it aside.
- Add the kale and fry for around 3 minutes. Add half the chilli flakes, and a good pinch of salt, broccoli and keep cooking for another minute.
- Mix through the remaining chilli flakes, lime juice and mint, and garnish with the fried garlic slices.
This recipe is a classic side dish, to be served with Cotechino or Zampone. I often add a side serving of mashed potato and cabbage as well. I have also made it with tinned brown lentils when I was in a hurry and it was still grand.
- Approx. 300g brown lentils, such as Puy lentils
- 1 small onion, finely chopped
- A sprig of fresh mint
- A clove of garlic
- 2-3 tbsp good olive oil
- Salt and pepper
- Rinse the lentils in cold water.
- In a medium pan, heat the olive oil and then over a very low heat, cook the chopped onions, around 10 minutes, so they are soft.
- Add the lentils and then add a litre of hot water, and bring to a simmer
- Add the mint and the whole clove of garlic, cover and cook on a low heat for around an hour and a half. Keep checking that the pan to make sure it isn’t burning. You can keep the lentils at a simmer in the oven as well.
- Once the lentils are tender, season with salt and pepper, and a drizzle of very good olive oil.
This is another wonderful recipe from Madhur Jaffrey’s Eastern Vegetarian Cooking. It is very satisfying. To press tofu, select a medium to firm tofu, place between two teatowels under a baking tray, and put something heavy on top, such as a tin of beans.
- around 100g pressed tofu (firm)
- 225g cabbage (works well with brussels sprouts too)
- 2 fresh hot green chillies
- 1 punnet of mushrooms
- 4 tbsp vegetable oil
- 3 slices of fresh ginger, cut into thin strips
- 3 cloves of garlic, cut into thin strips
- 2 tbsp dry sherry or shaohsing wine
- 1 tbsp soy sauce
- 1/3 tsp salt
- 1/2 tsp sugar
- 2 tsp sesame oil
- Chop the ingredients as follows:
- Cut the tofu into julienne strips 4cm long
- Core the cabbage and cut into fine strips
- Remove the stems from the mushrooms, and slice into 1/2 cm slices
- Cut the spring onions into 4cm lengths, and shred lengthways
- Cut the green chillies into fine 4cm strips
- Heat 1 tbsp of oil in the wok over a medium/high heat and fry the bean curd for about 10 seconds, then remove with a slotted spoon and set aside in a bowl.
- Add the rest of the oil to the bowl, and add the ginger slices for 20 seconds, pressing into the side of the wok. Then add the garlic and fry for a further 15 seconds.
- Add the chillies, mushrooms and spring onions, and stir fry for 30 seconds before adding the shredded cabbage, and frying for a further minute.
- Add the wine, then the soy sauce, salt, sugar and sesame oil. Add each ingredient round the edge, and stir, before adding the next. After another minute add the bean-curd.
The original recipe says to remove the ginger slices beforehand, but I can never find them, which is why I chop it up finely.
Another outstanding and adaptable recipe from Madhur Jaffrey’s book, Eastern Vegetarian Cooking. Tofu and any of the cabbage family is very good. A top tip from the recipe book, after chopping the broccoli, freshen it in cold water until you need it.
- 1 1/2 tsp cornflour
- 175ml stock
- 1 tbs shaohsing wine or dry sherry
- 2 tps soy sauce
- 1 tbs sesame oil
- 1 spring onion
- 4 tbsp vegetable oil
- 2 slices of fresh ginger, peeled and cut into strips
- 2 cloves of garlic, peeled and sliced into strips
- 225g broccoli florets and stems, all about 4cm long
- 1/2 tsp salt
- roughly 225g medium tofu, cut into 2cm cubes or thereabouts
- Put the cornflour in a cup or small jug, and add 50ml of the stock, and mix before adding the sherry, soy sauce, and sesame oil.
- Cut the spring onion into 4cm lengths and then shred lengthways into strips.
- Heat the vegetable oil in a wok over medium heat, and when it is hot, add the ginger and garlic. Stir and fry for 10 seconds, then add the broccoli and spring onion. Continue to fry for around a minute.
- Add the rest of the stock, cover and simmer on medium/low for a minute until the broccoli is hot but still crisp. Lift the broccoli out with a slotted spoon and set aside in a bowl.
- Turn the heat to low, and add the tofu, heating it through. Once it is hot, stir the cornflour mixture in the jug, to ensure it is well mixed, and then pour over the tofu. Mix very gently, and then return the broccoli to the pan. Continue to cook on low, stirring very gently, until the sauce is thick and everything is hot.
I am home alone this week, and experimenting with ingredients. I was very pleased to find tofu in Creagorry Co-op recently, and this was the recipe that I tried tonight. It is very easy to prepare, and can be varied quite a bit. I’ll put all the variations in brackets. I got the basic recipe from Madhur Jaffrey’s Eastern Vegetarian Cooking. I have the first edition, complete with stains and a burnt cover. Very authentic.
- 2 tsp cornflour (or Japanese arrowroot – kudzu)
- 100 to 200ml vegetable stock (or beef stock)
- 1 tsp chilli paste with soy bean (or sriracha +/- miso paste)
- 2 tbsp soy sauce, preferably Chinese thin soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp sugar (or Basra date syrup)
- 2 tbsp vegetable oil
- 3 cloves of garlic, finely chopped
- 1 tsp finely chopped fresh ginger (or 1/2 tsp dried ginger, added to the stock)
- 3 spring onions, finely sliced into rounds, including the greens
- 1 block of bean curd (about 300g) cut into cubes – can be as large as 2cm cubes.
- Prepare the sauce. Put the cornflower into a bowl or jug, and mix in a little stock and stir out any lumps. Then add the rest of the stock, along with the chilli paste, soy sauce, sesame oil, salt and sugar, and mix well.
- Make sure the other ingredients are fully prepared and lined up.
- Heat the vegetable oil in a wok (medium high) and then add the garlic and ginger, stirring and frying for 10 seconds.
- Add the spring onions. Stir and fry for 5 seconds.
- Add the tofu. Stir and fry for 1 minute
- Add the sauce, turn the heat to low, stir gently and simmer until the sauce thickens.
I served with steamed broccoli, toasted sesame seeds and noodles.
I have no idea where I found this recipe, I think it dates back to student days in the 1980s. There are lots of notes and at least two totally different versions in my old recipe book. It works well with or without the potatoes.
- 5 tbsp vegetable oil
- 2 onions finely chopped
- 8 cloves of garlic, finely chipped
- 1 tbsp coriander seed, ground
- 1 tsp cumin seed, ground
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 6 tbsp tomato paste
- 2 tins of chickpeas (do not drain)
- 1 tbsp amchoor or juice of half a lemon
- 2 tsp sweet paprika
- 3 potatoes, peeled and cubed into 1cm cubes, and put into cold water
- Salt to taste
- 2 fresh green chillies, very finely chopped
- 2 tsp grated ginger (or 1 tsp dried ginger)
- Heat the oil and fry the onion and garlic over a medium heat, until beginning to brown, around 10 minutes
- Add the cumin, coriander, cayenne and turmeric, stir, and reduce the heat
- Add the tomato paste, stir to combine and then add the chickpeas with their liquid from the tin, and around 200ml water, and the amchoor, and paprika. Bring to a simmer and cook for around 10 minutes.
- At this point, it may be wise to set the pan aside for a day or too, for the flavour to develop.
- To serve, drain and pat dry the potato cubes. Fry in oil for 10 minutes over a medium to high heat, stirring.
- Stir in the ginger and chillies, and then the fried potatoes, and serve.
This is a lovely lemony dish, good as a side-serving with sausages and mash. It could be served at room temperature with bread for a light lunch.
- 500g leeks, sliced
- 1 onion, finely chopped
- 1 carrot, cut in half lengthways then thinly sliced
- 1 tbsp basmati rice
- 4 tbsp olive oil
- 240 ml hot water
- 1 tsp sugar, or date syrup
- juice of 1 lemon
- salt and pepper
- In a wide heavy frying-pan, heat the oil over a medium heat and fry the onions and carrots for 3 minutes or so. Then add the leeks and rice, and stir to combine.
- Add the hot water, lemon juice, sugar, salt and pepper, and stir again.
- Cover the pan and simmer over a low heat for around 20 minutes. Set aside to cool with the lid on.
This is good garnished with chopped parsley.
I was a bit late in thinning my carrots this year, so I have a lot of finger-sized carrots. I used a Moroccan-style dressing for a delicious side-dish.
- 200g finger-sized carrots
- 1/2 tsp toasted ground cumin
- 1 small clove of garlic
- juice of around 1/2 small lemon
- 2 tsp olive oil
- a tiny bit of honey, to taste
- coriander leaves
- Clean the carrots and boil them for around 5 minutes, until tender. Set aside to cool a bit
- In a pestle and mortar, crush the clove of garlic with a pinch of salt and the cumin, then add the lemon juice, honey and olive oil.
- Pour the dressing over the warm carrots and coriander leaves, mixing well.