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.
We have a lot of potatoes at the moment, so I’m digging around in the recipe books for new things to do. This is a recipe from ‘Nightingales and Roses’ by Maryam Sinaiee. This is quite filling, and is good cold the next day as well.
- 6 tbsp oil
- 2 potatoes, peeled and diced (around 1 cm cubes)
- 3 packs of green beans (around 600g)
- 2 carrots, peeled and diced
- a large pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp ground black pepper
- 1 tsp turmeric
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cumin
- 1 tbsp plain flour
- 6 large eggs, lightly beaten.
- Heat about 3-4 tbsp oil in a deep frying pan and cook the potato cubes for around 10 minutes, until golden brown. Remove from the oil and put in a bowl lined with kitchen paper.
- Fry the beans and carrots in the same oil for around 10 minutes, and then add them to the potatoes.
- Set the oven to 200C. Mix the salt, flour, baking powder and spices.
- Beat the eggs, add the vegetables and flour/spice mix and stir to combine.
- My frying pan has an oven-safe handle so it is perfect. Otherwise use a shallow casserole dish. Put 2 tbsp oil in the pan and heat it in the oven for four minutes so it is hot. Pour in the mixture, and bake for 30 minutes, so the top is golden.
- Remove from the oven, allow to cool a little, and cut into wedges.
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.
I think I have persuaded Malcolm that polenta is delicious. This is a dish from Elizabeth David’s book, Italian Food. I’ve recorded what I did, rather than what is in the book.
- 250g polenta
- 1 litre of water
- salt and pepper
- Optional 200g fontina or talegio cheese
- 50g butter
- 2 tbsps flour
- 600 ml milk
- 1 bayleaf
- a grate or two of nutmeg
- 40g grated cheese
- 500g mushrooms
- another 25g butter
- 25g grated parmesan
- Start by cooking the polenta. Set the water to boil, and when it starts to bubble, swirl it and pour in the polenta flour in a thin stream, stirring the mixture as you pour to mix it well with the water. As it becomes like the caldera in a volcano, season with salt and pepper, and cook for around 8 minutes.
- Pour the polenta into a large dish and let it cool. If you are adding Talegio or Fontina cheese, melt this into the polenta before pouring it out.
- Make a white cheese sauce. Melt 50g butter in a pan, and then add the flour.
- When the flour is beginning to brown, and the butter is foaming, add the milk, pouring in steadily and mixing to make a smooth white sauce. Season with salt, pepper and nutmeg and add the bayleaf, and simmer for 15 minutes, before adding the grated cheese.
- Next, slice the mushrooms and fry in butter for 5 minutes. Elizabeth David suggests using white truffles, which are in short supply in South Uist.
- Slice the polenta. In the bottom of a buttered lasagne dish or similar, layer 1/3 of the polenta, then 1/3 of the bechamel and 1/2 of the mushrooms. Then 1/3 polenta, 1/3 sauce, 1/2 mushrooms, then 1/3 polenta, 1/3 bechamel, topped with parmesan.
- Bake in a hot oven, 180C, for 30 minutes.
This is delicious, and very filling. We had 2 servings each and there is loads left. We had a side dish of steamed kale with pepper.
You know how it is: You go to the shops to buy a green pepper, and they are only available as a pack of three mixed peppers. I ended up with a couple of red peppers, and then found this recipe in Moro. I adapted a little to locally available ingredients.
- 1 large aubergine
- 2 red peppers (I had one red and one yellow pepper, which made for an attractive dish)
- 1 clove of garlic
- a squeeze of lemon juice
- 1 tbsp olive oil
- 100g Greek-style yoghurt, seasoned with salt and pepper
- 25g caramelised butter
- fresh coriander leaves
- Turn the oven to 220C. Pierce the skins of the aubergine and peppers, and put them in the oven on a tray for 40 to 45 minutes. I turned them a couple of times, and took the peppers out earlier than the aubergine.
- When the skins of the peppers and aubergine are cooked, cool the vegetables until you can handle them, and peel off the skin.
- Chop the aubergine coarsely, and mix in the crushed garlic, lemon juice, and olive oil, and season to taste. Spread the mixture over the base of a serving plate
- Remove the seeds from the peppers, and chop them coarsely, season lightly and strew artistically over the aubergines.
- Pour the yoghurt in blobs over the dish, and spoon over with caramelised butter. Garnish with coriander leaves and serve with pitta bread or other flatbread.
To make caramelised butter, melt butter in a small pan, and heat gently until the milk solids turn a golden brown. Watch carefully, or it will all go wrong.
This is totally delicious, much more than you’d think. I made this tonight, because of a constellation of ingredients in my fridge that inspired me to try. The trick with the egg and yoghurt really works for keeping the soup smooth. I cut this down from a recipe in Moro.
- 25g butter
- 2 tbsp olive oil
- 2 large leeks
- 1/2 tsp Turkish chilli flakes (pul biber) or paprika
- 1/2 tsp dried miint
- 1 egg yolk
- 1 tsp plain flour
- 150ml greek yoghurt
- 250ml vegetable or chicken stock
- 20g/person caramelised butter
- salt and pepper
- Chop the leeks: slice them in half lengthways, rinse and slice finely.
- Heat the olive oil and butter together until the butter starts to foam, and then fry the leeks over a low heat for ten minutes.
- Add the chilli and dried mint, cover and continue to cook for a further 15 to 20 minutes, checking regularly to ensure that the leeks don’t stick or burn.
- Meanwhile, mix the egg yolk with the flour, to a smooth paste, and then beat in the yoghurt and stock. I used a soup wand to do this.
- When the leeks are cooked, sweet and soft, pour on the yoghurt and stock, and heat gently, do not allow to boil. Keep stirring as the soup thickens. Add salt and pepper to taste.
- To make browned butter, put around 20g per person in a small saucepan, melt the butter over a low heat. The white milk solids will sink to the bottom. Keep cooking until the milk solids start to turn a gentle brown. Remove from the heat.
- Pour a little browned butter into each bowl before serving.
The last celeriac from the garden, I sewed some more seed for next winter/spring. I roasted it with orange juice and carrots. It was really good. The seeds are tiny, for such a robust vegetable.
- 1 medium celeriac, peeled and cut into chunks about 1 by 1 by 2 centimetres
- 2 medium carrots, peeled, split lengthways and cut into chunks about 2 centimetres long
- 1 medium onion, cut into thin wedges
- 10 cloves of garlic
- Grated rind and juice of one large orange
- Juice of half a lemon
- 1/4 tsp grated black pepper
- 1/2 tsp salt
- 4 tbsp olive oil
- Fresh dill to garnish.
- Set the oven to 180C
- In a large roasting dish, put all the ingredients except the dill, and stir to mix
- Roast the vegetables for 40 minutes, stirring a couple of times during the cooking.
- Mix in the chopped dill before serving.
This is an important sauce at this time of year, when asparagus is in the shops, the sun is shining, and a light supper is called for. Hollandaise sauce is the perfect method to help butter and lemon juice to stick to food, just thickened with egg yolk.
- 150 g unsalted butter
- 2 large egg yolks
- 2 teaspoons of white wine vinegar
- 2 teaspoons of lemon juice
- Salt and pepper
- Put the butter in a small pan over low heat, and as soon as it has melted, take it off the heat.
- In another pan, half fill with boiling water, and put a small trivet in the bottom. Put over a low flame so the water stays hot.
- In a heat-proof bowl, beat the egg yolks with the vinegar, and sit them over the boiling water.
- Straight away, start pouring in the molten butter in a slow stream, beating the eggs all the time. A small balloon whisk is ideal.
- The sauce will be quite thick; add the lemon juice and keep beating, and season with salt and pepper.
You can vary the lemon juice, salt and pepper to your taste.
This is a good basic stir-fry recipe, and you can use just about any vegetables. Finely sliced courgette, mange-tout peas, slivers of red and green pepper, all work well. At the moment the co-op in Creagorry seems to have lots of fresh egg noodles in the reduced section for vegetables, so we used those.
- 450g egg noodles
- 1 tsp salt
- 250g broccoli
- 250g mushrooms
- 1-2 carrots
- 2 tsp cornflour
- 200ml vegetable stock (I used marigold stock)
- 2 tbsp black bean sauce
- 2 tsp sugar
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- 2 cloves of garlic
- 2cm cube of fresh ginger (approx)
- 1 tbsp dry sherry such as Tio pepe, or Shaohsing wine.
Prepare the ingredients:
- Cook the noodles in boiling water according to the instructions (some noodles are sold ready-cooked) – rinse in cold water.
- Chop the carrots into thin slices, cut on a slant. Cut the broccoli into small florets, and the stems into strips 5cm long. Wipe the mushrooms clean, and slice with the stems still on.
- Finely chop the ginger and garlic
- In a small bowl, put in the cornflour, then slowly add the stock, and mix to a paste. Add the black bean sauce, sesame oil, and sugar. If it has gone lumpy, you can remedy this with a soup blender.
Start the cooking
- Heat the vegetable oil in a large wok over a medium flame. When it is hot add the garlic and ginger, and stir a couple of times.
- Add the mushrooms, broccoli and carrots, and 3/4 tsp salt, and stir and fry until the vegetables are all hot, it doesn’t take long.
- Pour in the sherry, cover and turn the heat to low. Cook for a minute, so the vegetables are very lightly steamed in hot sherry.
- Uncover, and add the cornflour/black bean mixture. Turn the heat up a little and add the noodles. Keep stirring and mixing so that the noodles are hot and the sauce is thickened.
An alternative is to fry the noodles separately, treating them like a large pancake in the bottom of a frying pan. Fry without stirring for 3-4 minutes, and then when the noodles are crispy on the bottom, flip over and fry the other side. When serving, put the noodle pancake on a plate and pour the vegetables and sauce over the top.