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More Roast Vegetables

January 20, 2008 Leave a comment

Another variation on good old roast veg – more traditional flavours this time.

Ingredients

  • 2 medium parsnips
  • 1 medium carrot
  • 1 medium potato
  • 1 stick of celery
  • 2 spring onions
  • 2-3 tbsp parmesan or gruyère shavings
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • ½ tsp garlic granules
  • 1 large pinch of ground black pepper
  • 2 large pinches of sea salt
  • 1 pinch of dried thyme
  • ½ tsp of sugar

Method

Peel the parsnips and carrot, then chop all the vegetables (except the spring onions) into rough chunks. Place in a pan, barely cover with cold water and add the salt. Bring to the boil and simmer for 3-4 mins. While simmering, mix the remaining ingredients except the cheese and spring onions.

Turn off the heat and drain the vegetables and place back on the hot ring and let them dry off for a minute. Chop the spring onions and add them plus the mix of oils, etc to the pan. Shake or stir the vegetables around to ensure all are well coated.

Pour the coated vegetables into a preheated casserole dish and sprinkle with the cheese. Place in a preheated oven at 180°C and roast for 45 mins or until the topmost vegetables are browned nicely and the potato is cooked through.

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Roast Vegetable Casserole

December 12, 2007 Leave a comment

Winter draws in and a wee winter warmer of root veg keeps out the cold nicely!

Ingredients

  • 2 sweet potatoes
  • 1 carrot
  • 1 parsnip
  • 2 sticks of celery
  • 2 spring onions
  • 6 brussel sprouts
  • 4 cloves of garlic (preferably smoked)
  • ½ a small onion
  • 1 tbsp of honey
  • A large pinch of pimento powder
  • A small pinch of cayenne
  • A large pinch of ground black pepper
  • 100ml olive oil
  • 100ml boiling water

Method

Peel and crush the garlic, finely chop the onion and combine with the pimento, cayenne, pepper and olive oil. Stir well and set aside.

Preheat the oven to 180°C. Peel and chop the remaining vegetables to roughly the same size (1cm chunks).

Heat a pan over a med-high heat and pour in the olive oil mixture and, when it starts to fry, toss in the root veg and stir. Add the remainder of the veg after a 2-3 minutes. Dissolve the honey in the boiling water and pour into the pan after 3-4 minutes.

Preheat a casserole large enough for all the vegetables in the the oven. Pour the contents of the pan into the casseole and roast in the oven for 30-40 minutes until nicely browned on top.

Khichdi

October 8, 2007 Leave a comment

I was introduced to Khichdi a few weeks ago and find it to be a great accompanyment to most curries. It’s very filling, simple to prepare and a great source of protein.

Ingredients

  • 60g long grain or brown rice
  • 30g red lentils
  • 15g green lentils
  • 225ml of cold water
  • A knob of butter/margarine
  • A pinch of salt (to taste)

Method

Combine the rice and lentils in a pan. Add the salt, butter and water. Cover the pan and simmer until all the water is absorbed.

The above will make one portion. The basic rule of thumb is 3 parts rice, 2 parts red lentil, 1 part green lentil and 6 parts water.

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Spicy Potato Wedges

August 8, 2007 Leave a comment

The staple of the fast food industry. In typical fashion . . . they’re far nicer (and cheaper) to make yourself.

Ingredients

  • 2 medium potatoes (Maris Pipers preferred)
  • 3-4 tbsp of olive oil
  • 1 tsp ground cumin
  • ½ tsp pimento
  • ½ tsp garlic granules
  • A pinch of cayenne pepper

Method

Half each potato length-wise and half again, then slice each quarter diagonally to give eight wedges per potato. Rinse the wedges in a pan with cold water several times to wash out the majority of the starch.

Add just enough water to cover the wedges and a large pinch of salt. Place on a high heat with the lid on the pan and let come to the boil. Once boiling vigorously turn the heat off. Preheat the oven to 220°C. Put the olive oil in a bowl, add the spices and stir well.

Drain the potatoes once they come off the boil and are no longer bubbling. Place back on the hot ring without the lid for a minute to dry.

Pour the oil over the wedges, place the lid back on and give them a toss and swirl inside the pan to coat all the wedges. Set back on the ring and heat a tray in the oven to roast the wedges on.

Pour the wedges onto the tray and arrange with their skin side down allowing space between each. Place in the oven for 30 mins or until the look nicely browned.

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Garlic Bread

July 19, 2007 Leave a comment

I almost feel daft posting this; but I think buying pre-made garlic bread is a waste. Making your own garlic butter is super easy and the results are really rewarding!

Ingredients

  • A nice fresh baguette/baton

Per 10 cm of bread use the following quantities:

  • 1½ tbsp of butter
  • 1-2 cloves of garlic (to taste)
  • 1 tbsp of fresh parsley (½ tsp for dried)

Method

Peel and crush the garlic and place in a bowl. Add the margerine and vigorously mix with the garlic. Keep mashing the garlic further into the margerine with the bottom of your tablespoon and stir well until both are mixed into a thick paste. The margarine’s consistency should change slightly. Add the parsley and stir in. Let the mixture stand at least 15-20 mins.

Take the bread and cut into 10 cm lengths. Slice each piece down the centre but not all the way; leave a ½ cm so it’s still in one piece. Smear a tablespoon of the garlic butter between both sides of the bread covering the ends of the piece as well. Place on a baking tray in a pre-heated oven at 200°C for 5-7 mins or until nicely toasted and warmed through.

Tip: Freeze the excess pre-cut to size for next time, if not using it all.

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Homemade Baked Beans

May 25, 2007 Leave a comment

I tried my hand at something I’ve wanted to have for an age . . . baked beans without the salt and sugar dose to do me a month. This recipe is based on the Boston Baked Beans from the best veggie cookbook I’ve ever read.

Ingredients

  • 250g haricot (or cannellini or kidney or butter) beans
  • 1 small red onion
  • 2 garlic cloves
  • 1 can of chopped tomatoes
  • 1 tbsp treacle
  • 1 tsp honey

Method

Finely chop the onion and crush the garlic and fry for a few minutes until they soften.

Add the treacle – let it drizzle off the spoon into the pan. Things will get a bit sticky for a moment, stir in the honey and reduce the heat to medium.

After a few minutes add the beans to the mixture and simmer for a few minutes.

Pour in the chopped tomatoes and reduce to the desired consistency (about 15-20 mins).

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Carrot and Cabbage Sautéed with Mustard Seed and Turmeric

May 18, 2007 Leave a comment

This makes for a nice side dish to curry.

Ingredients

  • 2 medium carrots
  • A fifth of a medium white cabbage
  • 1 green chilli
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon of turmeric
  • Salt to taste

Method

We want our cabbage and carrots of equal proportion (quantity and chopped size). This is how I did mine; peel the carrots and cut into thirds. Slice the thirds lengthwise down into thirds again and then slice thinly. Approach the cabbage the same way; I took the top off a cabbage and cut it into thirds then sliced across finely to get the same thickness as the carrot.

Slice your chilli finely (deseed if you don’t want things too hot).

Take a wok type pan and heat over a med-high heat and add 3 tablespoons of olive oil.

Add the mustard seeds, they’ll start popping almost instantly. After 10 secs, add the chilli and stir a little for 20 secs.

Next, add the cabbage and carrot mix stirring around well to spread the flavour. Sprinkle the turmeric in and stir in. Add your salt now, if you like.

Turn the heat down low and cover. Give it a check and a bit of a prod every 3-4 mins. It’s ready when the carrot has softened to taste.

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