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Archive for the ‘Vegetarian’ Category

Spicy potatoes

We loved these Indian spiced potatoes and they were great for bulking out some leftover saag paneer that definitely would not have satisfied our hungry bellies.

Spicy Potatoes – serves 4

  • 800g potatoes, peeled and cut into small chunks
  • 2 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 140g frozen peas

Cover the potatoes in cold salted water and bring to the boil. Simmer for 5 mins or until just tender, then drain and allow to steam dry for a few mins.

Heat the oil in a frying pan and fry the spices for a minute until fragrant. Throw in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until golden, then add peas, mix well and cook for another 3-4 minutes. Season well before serving.

(Original recipe from BBC Good Food)

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Everyday Palestinian Salad

We love a chopped salad and this one in particular is a handy one to have up your sleeve. We served with a Palestinian rice dish but it would be suitable for all sorts of eventualities.

Everyday Palestinian Salad – serves 4

  • 4 Persian cucumbers or 1 regular cucumber
  • 3 medium tomatoes
  • 1 red pepper
  • 10g parsley leaves, finely chopped
  • 10g mint leaves, finely chopped
  • 3 tbsp extra virgin olive oil
  • juice of a lemon

Slice the cucumbers in half and remove the seeds with a teaspoon. Finely chop into 1cm dice.

Scoop the seed out of the tomatoes and chop into similar sized pieces to the cucumber. Do the same with the red pepper and put all three into a large bowl.

Dress the salad with the herbs, olive oil, lemon juice, and plenty of salt and black pepper.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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Maqloubeh: rice with aubergines & peppers

We had to change our plans at the last minute last weekend and instead of spending it away, and enjoying someone else’s cooking, we ended up at home with an empty fridge. Thankfully we could find all we needed for this fresh Palestinian dish in the local veg shop. The recipe is from Zaitoon by Yasmin Khan – we can’t get enough of this book! Really good served with some yoghurt, pickled chillies and a simple Palestinian salad but it would also make a great side dish for a crowd with some barbecued meat or fish.

Wine Suggestion: as this is both a characterful and elegant dish we’d recommend a fuller bodied white with hints of spice and freshness; a good Alsace Pinot Gris springs to mind first. However, we went a little different and chose the Zuani Vigne Collio Bianco, a traditional blend of Pinot Grigio, Chardonnay, Friuliano and Sauvignon Blanc from the north-east of Italy. Layers of freshness and fruit, hints of different spices and an elegant, refined texture. So underrated as a wine and worth seeking out.

Upside- down rice with aubergines & peppers (Maqloubeh) – serves 6

  • 2 medium aubergines, cut into 2cm thick slices
  • 2 red peppers, trimmed and sliced
  • light olive oil
  • leaves from a few sprigs of thyme
  • 1 garlic bulb, separated into cloves but not peeled
  • 2 medium tomatoes, thickly sliced
  • 300g white basmati rice
  • ¾ tsp cumin seeds
  • ¾ tsp coriander seeds
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 tsp ground turmeric
  • 500ml hot vegetable stock or chicken stock
  • 40g salted butter or extra virgin olive oil
  • 1 tsp Aleppo pepper (pul biber) or ½ tsp chilli flakes
  • handful of coriander leaves, chopped

Preheat the oven to 200C/Fan 180C/Gas 6.

Put the aubergines and peppers on separate baking trays. Drizzle both with light olive oil, ½ tsp salt and thyme leaves, then scatter the garlic cloves amongst the peppers. Put the trays into the oven to bake for 25-30 minutes. After 20 minute, add the tomatoes to the pepper tray.

Meanwhile, rinse the rice in cold water to remove excess starch (the water will run clear), then put into a large bowl of cold water to soak for 15 minutes. Drain and set aside.

Set the cooked vegetables aside to cool and pop the garlic cloves out of their skins.

Toast the cumin and coriander seeds in a dry pan over a medium heat until they smell good, then grind in a mortar and pestle and place in a jug with the cinnamon, allspice and turmeric. Add the hot stock and ¾ tsp of salt.

Melt half the butter or oil in a large saucepan. Arrange the aubergines to line the base of the buttery saucepan – keep it neat as they will end up on top of the finished dish. Add the tomatoes, roasted garlic and peppers. Spoon in the rice, then pour over the hot stock and 150ml of boiled water. Bring the pan to the boil, then reduce the heat and cover with a clean tea towel and a lid. Cook for 20 minutes, then switch off the heat and leave to rest for 5 minutes.

Melt the rest of the butter or oil in a small saucepan and stir in the Aleppo pepper or chilli.

Turn the rice pan upside down onto a serving platter, then spoon over the Aleppo pepper butter and scatter over the chopped coriander before serving.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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Spiced Cauliflower Roast

We try to eat fairly light mid-week with an emphasis on veg and not too many carbs. It’s much easier in the summer when the nights are bright and we don’t crave comfort food the same way.

Today is the first Monday of June, it’s been grey and lashing with rain all day and it feels far from summery, but we live in hope. So there is loads going on in this roasted cauliflower dish – hot chilli, cooling yoghurt, sour pomegranate, fresh herbs and crispy chickpeas. Just what we needed.

Wine Suggestion: A great match is the mildly unfashionable, but very beloved by wine enthusiasts, Mosel Riesling. For simplicity the Dr Loosen Estate Riesling which balances a lighter body with a good depth and personality; light alcohol and body but a dancing, full flavour.

Spiced Cauliflower Roast – serves 4

  • 50g butter, softened at room temperature
  • 2 tsp chilli flakes
  • ½ tsp sumac
  • ½ tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cauliflower (about 1kg)
  • 2 x 400g tins chickpeas, drained and rinsed
  • small bunch of flat-leaf parsley, chopped
  • small bunch of coriander, chopped
  • small bunch of mint, chopped
  • 1 red onion, very finely chopped
  • 200g cherry tomatoes on the vine
  • 50g pine nuts, toasted
  • pomegranate molasses

FOR THE FETA DRESSING:

  • 100g good-quality feta
  • 100g Greek yoghurt
  • juice of ½ lemon

Heat the oven to 220C/200C fan/gas 7.

Beat the butter and spices with a wooden spoon in a small bowl.

Trim the outer leaves of the cauliflower and remove the very bottom of the root but not all of it as it will help hold it together. Bring a large pan of salty water to the boil. Cook the cauliflower for 3-4 minutes to soften slightly, then gently remove from the water and onto a baking tray.

Scatter the chickpeas around the cauliflower. Rub the cauliflower with the spiced butter, dot a little butter over the chickpeas and season everything. Roast in the oven for 35 minutes or until the cauliflower is completely tender and the chickpeas crispy.

Meanwhile, make the feta dressing by whisking the feta and yoghurt together in a large bowl until creamy. Add the lemon juice and whisk again, then season. Chill in the fridge until needed.

Remove the cauliflower and chickpeas from the oven and transfer the cauliflower onto a plate. Mix the remaining ingredients except the pomegranate molasses, with the warm chickpeas on the tray. Arrange the chickpeas on a platter and put the whole cauliflower on top. Spoon over the feta dressing and drizzle with a little pomegranate molasses to serve.

(Original recipe from BBCGoodFood)

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cong hua can dou

This is a Chinese method for cooking broad beans which is really straightforward and super tasty. If you want to double pod your beans, just blanch for a minute first and the skins will easily pop off. We served this alongside Dongpo pork but it would go equally well alongside a lot of meat dishes.

Stir-fried broad beans with spring onion – serves 3-4

  • 1kg young broad beans in pods or 350g shelled (we used frozen broad beans, defrosted or blanched to remove skins)
  • 1 tbsp cooking oil
  • 2 tbsp thinly sliced scallions, white part only
  • ¾ tsp caster sugar
  • 4 tbsp thinly sliced scallions, green parts only

Heat the oil in a wok over a high heat. Add the scallion whites and stir-fry briefly until fragrant. Add the beans and stir-fry briefly until fragrant. Add the beans and toss in the oil. Add 150ml of water, the sugar, season with salt and bring to the boil. Cover and simmer over a medium heat for a few minutes, until tender – careful they don’t boil dry.

Remove the lid and increase the heat a bit to reduce the liquid. When only a couple of tablespoons of liquid are left, add the scallion greens and stir until fragrant, then serve.

(Original recipe from Land of Fish & Rice by Fuchsia Dunlop, Bloomsbury, 2016.)

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Chickpea, Paneer, Spinach, & Preserved Lemon Stew

We loved this stew from Sabrina Ghayour’s new veggie book – Bazaar. Full on flavours with tonnes of lemon and dried herbs. Serve with some rice or naan bread on the side.

Wine Suggestion: This works really well with southern Italian whites like a zesty Greco di Tufo with a textural, herbal edge that compliments this superbly, but we can also see a Greek Assyrtiko being equally as good.

Chickpea, paneer, spinach, & preserved lemon stew – serves 4 to 6

  • vegetable oil
  • 2 onions, finely sliced
  • 1 heaped tsp turmeric
  • 2 tbsp dried mint
  • a large garlic bulb, cloves peeled
  • 500g baby spinach
  • 400g tin chickpeas
  • 250ml boiling water
  • 6-8 preserved lemons, halved
  • 225g paneer, cut into 12 cubes
  • Maldon sea salt flakes and freshly ground pepper

Heat a splash of vegetable oil in a large saucepan, then add the onion and cook for 6-8 minutes over a medium heat, or until softened. Add the turmeric and mint and cook for a minute, then add the garlic cloves. Continue to cook for a few minutes to soften the garlic a bit, then stir in the spinach. Cover the pan and cook for a few minutes, or until the spinach has wilted.

Season the pan generously with salt and pepper, then add the chickpeas and boiling water. Reduce the heat to low, partially cover the pan with a lid and simmer for 20 minutes, until the sauce has thickened a bit and doesn’t look too watery.

Adjust the seasoning to taste and stir in the preserved lemons and paneer. Cook for 15 minutes, then serve with naan bread or rice.

(Original recipe from Bazaar by Sabrina Ghayour, Mitchell Beazley, 2019.)

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Wild Garlic Mash

Wild garlic has a short season in April and most years we make all kinds of things with it. This April we only managed some mashed potato – but very delicious mashed potato it was!

Wild Garlic Mash- serves 2 generously

  • 700g floury potatoes
  • 25-50g butter
  • 25g wild garlic, roughly chopped
  • 100ml double cream

Peel the potatoes and cut into same-sized chunks. Boil until completely tender.

Dry the potatoes off in the hot pan, then mash until smooth.

Meanwhile, melt a generous slab of butter in a small frying pan. Add the wild garlic and cook for a minute or two until softened. Pour the melted butter and wild garlic into the mashed potatoes.

Pour the cream into the same frying pan and bring to a bubble, then pour into the potatoes. Season well with salt and freshly ground white pepper, then beat the mash with a wooden spoon until smooth and fluffy.

 

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