Thursday, 19 October 2017

Celeraic, lentil and hazelnuts

Lovely autumnal vegetables all around, mix with with some tasty ingredients, and you can eat all sorts of delicious things - I think I read something along these lines by Ottolengi, but I wouldn't swear to it.  All ingredients available in Todmorden market (The Mediterranean Pantry, and the veg stalls)  Also, totally vegan.

Olive oil
Green lentils
Vegetable stock
Dry white wine
Bay leaves
Baby spinach

1.  Peel the celeraic and carrots, cut into batons, spritz with lemon juice (to prevent discolouration of the celariac), toss in olive oil and roast for 45 minutes.
2.  Spread hazelnuts on a baking tray and roast for about 5-20 minutes.
3.  Put lentils on to boil with a couple of bay leaves and a spring of thyme.
4.  Sautee chopped onion and celery with crushed garlic in olive oil.
5.  When the lentils are nearly done (about 20 minutes), drain them and pick out the dry herbs.
6.  Toss the lentils into the onion mixture, with a splash of dry white wine and a cup of stock, simmer for a few minutes, so finish them off,  stir in a tablespoon of mild mustard.
7.  Turn the heat off under the lentils, stir in a big handful of baby spinach and let it wilt.
8.  Serve, put a bed of lentils on the plate, topple on the veg and sprinkle with roughly chopped roasted hazelnuts.
9.  Serve, scoff

Update - this made a fantastic soup zizzed up with some more veg stock then next day for lunch.

Monday, 16 October 2017

National curry week: Day 5: Fish and chips?

Well, potato wedges and fried fish - but I shall include it in curry week because I spiced up the batter with garam masala and turmeric - it was lovely.  (Batter - whisk egg, and add to spiced flour with some milk to form a batter - dredge fish through flour, then batter and fry).

Friday, 13 October 2017

National curry week: Day 4: Dhal and rice, with pepper and courgette curry.

Dead easy, dead cheap and dead good for you.

Brown rice
Red lentils
Vegetable oil
Curry powder
Red pepper
Tin tomatoes
Curry leaves
Cardamon pods
mustard seeds
cumin seeds

1. Cook the rice.
2.  Put the lentils on to boil for the dhal.
3.  Make the curry - sautee chopped onion and crushed garlic in oil.  Add curry powder.
4.  Chop courgette and pepper and add to the onion, then add a tin of tomatoes - bash them up and add a tin full of water - simmer.
5.  When everything is ready make the tarka - flash fry curry leaves, cardomon pods, chillies and cumin and mustard seeds in hot oil - sizzle onto the dhal.
6.  Serve, scoff.

Thursday, 12 October 2017

National curry week: Day 3: Egg and pea curry with gf chapati

Dead easy this - but you need the right gf flour - the normal one for pastry etc simply will not work, you need the professional pizza version.

For the chapati:-

cold water

For the curry:-

cumin seeds
fennel seeds
chilli flakes
boiled eggs

1.  Start the curry by sauteeing onions and garlic in the oil until soft, add spices and continue to cook.
2.  Chop tomatoes and add to the sauce, simmer until cooked, adding water to stop it going dry.
3.  Make the chapati dough - knead together flour, a tsp of salt and water into a soft dough.  Start with a splash of water, and add more as you get the consistency correct (if it gets too wet, add more flour).
4.  Divide the dough into balls, cover and set aside.
5.  Boil eggs - when done drain and peel - you could slit them to get more flavour in - add to the curry sauce and continue cooking for 10 minutes or so.  Then add frozen peas and heat through.
6.  Fry chapatis in a dry pan for a minute or so on each side, until they start to puff up.
7.  Serve, scoff.

Wednesday, 11 October 2017

National curry week: Day 2. Veggie curry with rice

A fairly disappointing start to this year's national curry week - with fish fingers and chips!  Well, it was a very busy day fo getting things fixed - tumble dryer, van (aka the moneypit) ... and domestic sorting.  Day 2 was not particularly inspired - though it was, infact, delicious ... it was basically cauliflower and potato curry, with some extras.

Olive oil
Mustard Seeds
Cumin seeds
Coriander seeds
Chilli flakes
Baked beans
Garam masala

Basmati rice

1.  Sautee onion and garlic, add spices.
2.  Chop potato into smallish dice, stir in.
3.  Split cauliflower into florets, stir in.  Add water and simmer.  Cook rice.
4.  Add chopped tomato.
5. Chuck in left over baked beans (optional ;p), and 1 tsp garam masala.
6.  Stir and simmer until just about done, add more water and seasoning as needed.
7.  Add shredded spinach.
8.  Serve, scoff ... it actually is very tasty.

Monday, 9 October 2017

Leek and potato soup

It's turning quite autumnal, so what better than a big hot bowl of soup?

Olive oil
Mixed herbs
Vegetable stock

1.  Slice and thoroughly wash leeks, sautee in olive oil with chopped onion and crushed garlic.
2.  Peel and chop potatoes into small dice, add to the leeks.
3.  Stir in a spoonful of mild mustard and add a sprinkle of herbs, salt and pepper.
4.  Add stock and simmer.
5.  After 10-15 minutes, test the potatoes - when soft  zizzz
6.  Serve, scoff

Saturday, 7 October 2017

Spiced haddock, with sweetcorn and black beans

It's Friday, so a pick of Paul's excellent fish.  Today, I went for haddock and some bang in season sweetcorn.  To give it a bit more body I mixed the sweetcorn with black beans, onion and red pepper, and to give it some zing I coated the fish with a paprika herby garlicky paste.  We had it with leftover mash with the leeks stirred through it.

Corn on the cob
Tin of black beans
Red pepper
Crushed garlic
Italian seasoning
ground cumin
salt & pepper
olive oil

1.  Strip the corn off the cob, rinse the beans, finely chop the onion and red pepper.  Mix together and layer in the bottom of an oven dish.
2.  Mix the garlic, herbs and spices into a paste with the olive oil.  Spread onto the fish.
3.  Layer the fish over the bean mixture and cover with foil.  Pop into a medium oven.
4.  Do what ever you want for 30-40 minutes ... drink wine and chat, watch Corrie, do a crossword etc etc
5.  Open oven door, take foil off the dish - serve ... scoff ... optional spritz with fresh lime.

Friday, 6 October 2017

Halloumi, with spicy tomato sauce

I don't suppose it qualifies as a recipe really, but some of the simplest things are the tastiest, and we certainly enjoyed this.

Olive oil
Tin tomatoes
Chilli flakes

1.  Peel potatoes, cut into chunks and boil.
2.  Sautee chopped onion and crushed garlic until soft, add a tin of chopped tomatoes and a pinch of chilli flakes, and cook until saucy ... add a little water to loosen if you need to.
3.  Slice leeks and wash well, boil in water with a dash of olive oil.
4.  Mash potatoes and put in the oven to brown the top a little (optional).
5.  Fry the halloumi in a hot pan, for a couple of minutes each side.
6.  Serve, scoff .... yum

Thursday, 5 October 2017

Roasted cauliflower with peanuts and gorgonzola

Cauliflower is such an under-rated vegetable, but it's bang in season.  I roasted it with lots of lovely flavours to give us a warming and delicious autumnal dinner.  Also, I love cheese, but I'm afraid it doesn't feel the same about me, so I added some small blobs of gorgonzola which gave me the savoury hit I wanted, with none of the unmentionable repercussions of a full cauliflower cheese (which I love ...), and some roasted peanuts for a bit of crunch.  Served it with potato wedges and wilted spinach.  Delicious.

Olive oil
Polish mustard
Italian seasoning
Chilli flakes

1.  Cut the potatoes into wedges, toss in olive oil and roast for about 45 minutes.
2.  Cut the cauliflower into 6 wedges.
3.  Mix together 2 tbsp olive oil, 1 tbsp polish mustard, crushed garlic, italian seasoning and chilli flakes - possibly a little water if its a bit thick.  Pour this over the cauliflower and move it around gently until all surfaces are coated.  Roast for about 40 minutes.
4.  Prepare spinach by removing thick stems, washing and cutting into thick ribbons.
5.  5 minutes before serving pop peanuts into the oven on a tray & wilt the spinach in a little water.  Grate a little nutmeg into the spinach to lift the flavour.
6.  Serve - dotting the cauliflower with gorgonzola (or other blue cheese) and sprinkle over peanuts, scoff.


Thursday, 28 September 2017

Butter beans and mushrooms

I had some porcini mushrooms languishing in the fridge (in a jar, not the dried ones) so I thought I'd use them up.  Mixed with some field mushrooms, and butter beans this was a very satisfying vegan dinner, served with crispy roast potatoes

Olive oil
mushrooms (field)
white wine
avocado oil

1.  Dice potatoes and roast in olive oil, for about 45 minutes.
2.  Sweat chopped onion and crushed garlic in olive oil, add sliced mushrooms and porcini mushrooms, stir until a bit soft.
3.  Add a spinkle of chopped rosemary and a glass of white wine, simmer.
4.  Add a drained, rinsed tin of butter beans and simmer a little, until the sauce is the right consistency.  Keep warm until potatoes are done.
5.  Simple salad of kos leaves drizzled with avocado oil.
6.  Serve, scoff

Simple, cheap, easy ...