Tag: vegetarian

Potatoes and spinach

More potato recipes. Charlotte potatoes work so well in these dishes, their flavour is great, they hold their shape and their texture is so smooth when they are cooked. I had spinach in the freezer. Buying packs of fresh spinach at their expiry date is a good deal. I break up the brittle and frozen spinach leaves in the bag before use. 

INGREDIENTS: 

  • 600g charlotte potatoes, or similar waxy potatoes, peeled and diced (1cm dice)
  • salt
  • 300g spinach leaves
  • 4 tbsp rapeseed oil
  • 1/2tsp black mustard seeds
  • 1 large onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 tsp garam masala
  • 1/8 tsp cayenne pepper

METHOD:

  • Boil the potatoes in salted water for around 6 minutes, then drain and spread them out to cool
  • Steam the spinach until it is wilted, only takes a few minutes. Once it is cool enough to handle, squeeze out as much liquid as possible, and then chop, and set aside. 
  • Heat the oil in a wok or heavy frying pan, and when it is hot, add the mustard seeds. When they pop, add the onion and garlic, turn the heat down and fry for a couple of minutes
  • Add the spinach, and keep cooking and stirring for another 10 minutes. 
  • Add the potato, 1 tsp salt, the garam masala and the cayenne pepper. Stir and mix until the potatoes are heated through and soft.  

 

Potato and aubergines

Another recipe in the quest to try all of the potato recipes. This was very easy, but the original recipe didn’t make much, so I scaled it up. 

INGREDIENTS:

  • 4 tbsp vegetable oil, such as rapeseed oil
  • 2 tsp mustard seeds
  • 450g potatoes, peeled and diced into 1cm dice (I used Charlotte potatoes)
  • 450g aubergine, cut into 1cm dice. 
  • 2 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • fresh coriander leaf to garnish

METHOD:

  • In a large frying pan, heat the oil over a high heat and then put in the mustard seeds and stil. When they pop add the potatoes and aubergine, stir to mix and add all the other spices and salt. Continue to stir and mix for a minute or so, ensuring that the spices are evenly dispersed. 
  • Add 200ml water, bring it to the boil and then turn the heat down to a simmer. Cover and cook for 15 minutes. It is worth stirring just before the end to ensure it isn’t sticking. 

Serve as part of a larger meal, in small bowls. 

 

Orache

I have been continuing my adventures with wild food, and finally overcame my anxiety about trying orache. I am not 100% sure which variety I picked in the end; it was not exactly like the pictures in any of my wild food books. For reference I looked at ‘Food for Free’ by Richard Mabey, Prehistoric cooking by Jacqui Wood, and ‘Edible Seashore’ by John Wright. This last book is one of the River Cottage Handbooks. All three books recommend orache as a wild food, similar to spinach but not producing as many leaves per plant. The Orache plant family is related to ‘Fat Hen’, an edible weed that I find on my compost heap, and other plants in the goosefoot family.

This was also the first road test of the Richard Mabey book, and it let me down by not discussing or referring to the huge range of orache plants. The Prehistoric cookery book also hints at the possibilities, but it was the Edible seashore book and google that were the most helpful.

Anyway, off we set with our bucket, across the dunes and down to the shore to see what we could find. We found a lot of orache, several varieties, growing in the dune grasses, on the edge of the machair, and then on the higher parts of the shore. We found a whole area of frosted orache (Atriplex laciniata), good big plants with lots of shoots. The plants were low, lying, growing straight out of the sand. The leaves were frosted and rough, and there were clusters of small buds towards the tips, arising in the joints where the leaves leave the stem. I took one shoot of each plant we saw, and ended up with about three good bunches. This was enough to feed three people; like spinach, it cooks down a lot.

When I got home, I rinsed it off to remove the sand, and then cooked it in garlic butter for about three minutes. It was very good indeed, better than spinach, and a good side dish. Next time I see it growing well, no worries, I would pick it again.

In terms of nutrition, it was extremely fresh and extremely local, so there was minimal wastage of nutrients. It was better cooked, and the books agreed with me on that one. It is hard to get data on the nutritional value of Orache, but it is reputed to be rich in calcium, vitamin c, vitamin b1, and iron.

Beetroot, cumin and coriander soup

A nod to the BBC good food site, which is a source of reliable recipes. I was looking for new ways to cook beetroot, of which there is a plentiful supply in one of our local supermarkets. I had also grown a few more puny specimens which I added to the mix. 

INGREDIENTS:

  • 2 tbsp olive oil
  • 2 red onions in wedges
  • 1kg raw beetroot (about 3 very large beetroot) peeled and diced (or you can add a carrot if you don’t have enough beetroot)
  • 2 tsp chilli flakes
  • 1 tbsp cumin seeds
  • 1 1/2 tbsp coriander seeds
  • 1 tbsp red wine vinegar
  • 1.2 litres marigold stock, or other vegetable stock
  • 30g hazelnuts
  • 1 tbsp sesame seeds
  • natural yoghurt
  • salt and pepper
  • (I also added some chopped celery)

METHOD:

  • Heat the oil in a large soup pan, and gently fry the onions, optional celery, and a good pinch of salt.  Cook for around 10 minutes
  • Add the Chilli flakes, and 1 tbsp each of cumin and coriander, turn up the heat and cook for a few minutes until the smell is fragrant with spice.
  • Add the vinegar, stir and add the stock. Bring to a boil, and then simmer for an hour. Check seasoning and add salt and pepper to taste. 
  • When the beetroot is tender, use a soup wand to blend. 
  • Meanwhile, chop the hazelnuts roughly. In a dry frying pan, add the nuts, sesame seeds and 1 tsp cumin, and 1/2 tsp coriander, and gently toast until the nuts are golden. 
  • Serve the soup with a swirl of yoghurt in each bowl, topped with a good sprinkling of spiced toasted nuts. 

Mushroom and leek risotto

I had guests and a lot of leeks, so we made this as a quick after-work dish. It was delicious. The leeks were the end of season weeny ones left in the ground, we’d enough to make a substantial dish.

INGREDIENTS:

  • 1 litre marigold stock
  • 2 x 25g butter
  • 200g mushrooms (one punnet)
  • salt and pepper
  • Chopped fresh sage, thyme and parsley
  • 200g leeks, cleaned and chopped
  • 200g arborio rice
  • 100ml dry white wine 
  • 50g grated parmesan cheese
  • Another 25g butter

METHOD:

  • Heat a large saucepan over a medium heat, and add the first 25g butter. Hwn it melts , add the chopped mushrooms, salt and pepper, and fry for around 4 minutes, until browned. Remove from the pan and set aside.
  • In the same pan, add another 25g butter, and add the leeks and herbs and saute for 2 minutes, until browning. 
  • Add the arborio rice and keep on cooking until the rice is glossy and coated in butter
  • Add the white wine and bring to a simmer, stirring until the liquid is absorbed
  • Add the hot stock a ladle-ful at a time, stirring until the liquid is absorbed, and then adding the next scoop. Kepp on with this with the mixture just about simmering. When the rice is tender and al dente, stop there, and add the cheese, 25g butter, mushrooms and stir. Check the seasoning and leave to rest for a couple of minutes 
  • Serve garrnished with herbs. 

Spicy lentil and bulgur wheat soup

This is a Turkish dish, very quick and simple, from Anatolia. There are several variations, depending on the region. Essentially, it is a thick lentil soup flavoured with mint, red pepper flakes and olive oil. I find it is better with bulgur wheat added. 

INGREDIENTS:

  • 300g red lentils, rinsed
  • 1 onion, finely chopped
  • 2 cloves of garlic, chopped
  • 4 tbsp bulgur wheat, rinsed
  • 2 litres of water 
  • 4 tbsp tomato paste
  • 1 tbsp red pepper paste (I buy this online and freeze it in portions)
  • 2 tbsp olive oil
  • 1 tbsp dried mint
  • Juice of 1/2 lemon, or to taste
  • salt and pepper
  • 1 tsp red pepper flakes
  • Another tbsp extra tasty olive oil

METHOD:

  • In a large soup pan, heat 2 tbsp olive oil, and fry the onion over a medium heat for a couple of minutes. 
  • Add the chopped garlic, and fry, stirring, for another minute. 
  • Add the lentils and the water and bring to the boil, and cook for around 30 minutes. 
  • Stir in the bulgur wheat, tomato paste, red pepper paste, dried mint, red pepper flakes, salt and pepper. Cover and cook for another ten minutes, until the bulgur wheat is cooked. Add water if the soup appears too thick. When the bulgur wheat is cooked, give the soup a whisk with a large beater to mix well.
  • Add the lemon juice and adjust the seasoning. 
  • To serve, add a swirl of olive oil and a garnish of mint and red pepper flakes. 

Cauliflower, almonds, broad beans stir fry

This is a very easy stir fry recipe, with a lovely crunch from the almonds and cauliflower, and the gentle taste of sesame oil and ginger. 

INGREDIENTS:

  • 1 small cauliflower
  • 200g broad beans
  • 1 1/2 tsp cornflour
  • 1 tbs dry sherry
  • 1 tbs sesame oil
  • 3 tbsp vegetable oil
  • 60g flaked almonds or blanched almonds
  • 2 cloves of garlic
  • 2 slices of fresh ginger
  • 1 tsp salt

METHOD:

  • Prepare the cauliflower; chop the florets so they are around 5cm long and 2cm wide. Put the florets in a bowl of very cold water to freshen up. 
  • Meanwhile, bring a pan of water to the boil and boil the broad beans for around 5 minutes. Drain when cooked. 
  • In a small bowl, combine the cornflour, sherry, sesame oil, and 2 tbs water to make a smooth paste. 
  • Heat the oil in a wok. When it is hot, fry the almonds. Keep a close eye on them, and as soon as they look as if they are about to turn golden brown, fish them out and set aside. 
  • Next, lightly bash up the garlic and ginger, and add to the hot oil for 10 seconds. 
  • Add the drained cauliflower, broad beans, and salt. Fry for 2 minutes
  • Add 2 tbsp water, cover, and cook for another two minutes
  • Remove the cover, lower the heat, and add the cornflour mixture from the cup. Stir in for 30 seconds. Add the almonds and stir once. 
  • You’ll need to fish out the ginger and garlic before serving. 

This works as a delicious dish along with a range of other dishes, to share. It makes around 4 small portions. 

Chestnut Bourguignon pie

My lovely sister was making me jealous with tales of the lovely harvest of apples, pears and plums from the surrounding orchards, down in kent where she lives. She suprised me this weekend by sending me a box full of plump, shiny, perfect chestnuts – freshly picked of course.

I knew exactly what I was going to do with them – make my favourite vegetarian pie. If you don’t have a lovely sister to send you fresh chestnuts, then you can sometimes buy tinned or vacuum packed ones locally or alternatively, buy them dried online. This recipe is taken from the BBCGood Food magazine. It is wonderful with creamy mash and sweet potato.

To prepare the fresh chestnuts, snip of the tip of each nut, and bake at 200C for around 8 minutes. Let them sit for a couple of minutes until they can be handled, and peel.

INGREDIENTS:

  • 250g/8oz of fresh chestnuts OR 125g/4oz dried chestnuts, soaked for 6-8 hours
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1 tsp/5ml dried rosemary
  • 210ml/7fl oz red wine
  • 300ml/10fl oz Marigold vegetable stock or water
  • 25g/1oz butter or soya margarine
  • 8 small pickling onions or shallots, peeled
  • 125g/4oz chestnut mushrooms, wiped
  • 125g/4oz button mushrooms, wiped
  • 2 tsp Dijon mustard
  • 2-3 tbsp tamari or soy sauce
  • freshly ground black pepper
  • fresh parsley, finely chopped
  • 225g/8oz pastry. You could use Gluten Free Pastry.

METHOD:

  • Preheat the oven to 200C/400F/Gas 6.
  • Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender – approximately 50-60 minutes.
  • Drain the chestnuts, reserving the liquid.
  • Melt the butter in a frying pan and sauté the onions until slightly browned.Add the mushrooms and cook for a further 4-5 minutes.
  • Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
  • Stir in the mustard, tamari and black pepper to taste and cook for a further 5 minutes.
  • Check seasoning and adjust as necessary. Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of filling. Bake for about 20 minutes until golden.

Spicy Cabbage, Hungarian style

The recipe is adapted from Judy Ridgway’s Quick After-work Vegetarian Cookbook. Some of the recipes have become standbys., an excellent book.

INGREDIENTS:

  • 1 onion, peeled and sliced
  • 1 hot green chilli
  • 2 tsp sweet paprika
  • 2 tbsp olive oil
  • 1/2 head white cabbage, shredded
  • 1 can chopped tomatoes
  • juice of 1/2 a lime
  • 75ml stock
  • Salt and pepper

METHOD:

  • fry the sliced onion and chilli in the olive oil over a high head for 4-5 minutes, until lightly browned
  • Add the rest of the ingredients, and bring to a simmer. Cook over a medium heat, turning the vegetables from time to time, for about 8 minutes, when the cabbage will be tender.

This recipe is best as a side-dish.

Red Lentil Dal with ginger

This is another Madhur Jaffrey recipe from Curry Easy, a great side-dish for other curries. It is a good idea to make this early on in the meal preparation, as it can sit cooking slowly, and will stand in a warm spot once it is ready.

INGREDIENTS:

  • 3 cloves of garlic
  • 1 tsp finely chopped fresh ginger
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground turmeric
  • 3 tbsp rapeseed oil
  • 1 medium onion, chopped
  • 140g chopped tomatoes, or 140g tinned chopped tomatoes
  • 200g red lentils
  • 1/2 tsp salt
  • 4 tbsp chopped coriander

METHOD:

  • Combine the garlic, ginger, ground coriander, cumin, cayenne and turmeric in a small bowl, ready to add to the pan. 
  • Pour the oil into a medium pan over a medium heat. When the oil is hot, add the chopped onion, and fry until it is beginning to turn golden at the edges. 
  • Add the spice mixture from the bowl, stir for a minute, add the tomatoes and continue to cook until the tomatoes have softened. 
  • Now add the lentils, 800ml water and salt and bring to the boil. Cover and simmer over a low heat for 45 minutes. Check from time to time, stir to prevent it from sticking, and possibly add a litte water if you think it is getting a bit too thick. 
  • For the last five minutes of cooking, uncover and stir, and then add in the fresh coriander.