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
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 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.
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.
I mentioned the large quantities of jam in our house to Spaid, and he started reminiscing about rhubarb jam, the best jam in the world if you come from the Hebrides. I made some, adds good vibes to work.
1 kg summer rhubarb, chopped into very small segments
25 g crystalised ginger
Juice of 1 lemon
1 kg jam sugar
Chop the rhubarb and put it in the jam pan, with the finely chopped crystalised ginger, and the lemon juice. Pour the sugar over the top. Leave the mixture overnight.
The next day, heat the rhubarb and sugar together until the sugar has dissolved, and then quickly bring to a fast boil, and boil until setting point is reached.
This is so tasty. The goose needs to be chopped pretty small though.
100ml olive oil
4 medium potatoes, peeled and sliced finely
1 medium onion, sliced finely
2 medium carrots, sliced finely
1/2 tsp salt
1/4 tsp ground black pepper
1 wild goose breast, sliced thinly and then cut into small squares
250g coarse bulgar wheat (I bought mine online from Turkishop)
Preheat the oven to 200C
Heat the olive oil in a large frying pan, and fry the potato slices. As the potato starts to brown on one side, flip the slices over. Keep stirring and flipping. Once the potato is done, put it into a large casserole dish.
Next, fry the onion slices and carrots together in the remaining oil in the frying pan, for at least 5 minutes over a medium to high heat.
Meanwhile, slice the goose and put it in a layer over the potato.
Once the onion is done, layer that over the goose.
Put the stock into the frying pan and bring to the boil, and season with salt and pepper.
Put the bulgar wheat over the top of the carrot and onion layer in the middle, making a mound.
Pour in the boiling stock, cover and bake in the oven for around 20 minutes.
Let the dish stand for around 5 minutes before serving.
Continuing the theme of using things up so we don’t have to go to the shops. We had 125g of left-over mashed potato in the fridge, so this morning I made potato scones. The ratio of flour to mashed potato is around 1:5 so I added 25g flour. I mashed the flour into the potatoes until it was all well mixed, and then drew the mixture together with my hands. I rolled it out into a circle, and then cut that into six wedges. I fried the scones in lard until browned on both sides, and served with a couple of fried eggs and some Stornoway black pudding.
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
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.