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Posts Tagged ‘Vegetarian’

Roasted butternut squash & red onion with tahini & za'atar

A divine vegetable dish from Yotam Ottolenghi & Sami Tamimi’s bookJerusalem’ – still one of our absolute favourites. We served this on a platter as a light starter but it would also work really well as a vegetarian/vegan main or as a side with other dishes. There were happy diners at our table!

Wine Suggestion: this worked excellently with Massaya’s le Colombier from the Beqaa Valley in Lebanon, a very Rhône blend with a touch of  Tempranillo which gives it hints of North African / Eastern spices.

Roasted butternut squash & red onion with tahini & za’atar – serves 4

  • 1 large butternut squash, cut into wedges (about 2cm x 6cm)
  • 2 red onions, cut into wedges
  • 50ml olive oil
  • 3½ tbsp light tahini paste
  • 1½ tbsp lemon juice
  • 1 small garlic clove, crushed
  • 30g pine nuts
  • 1 tbsp za’atar
  • 1 tbsp roughly chopped flat-leaf parsley

Preheat your oven to 240C/220C fan/Gas 9.

Put the squash and onion wedges into a large mixing bowl and toss with 3 tbsp of oil, 1 tsp of sea salt flakes and some black pepper. Spread out on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes or until the vegetables are cooked through and starting to crisp and brown at the edges, leave to cool.

Make the sauce by putting the tahini into a small bowl with the lemon juice, 2 tbsp of water, the garlic & ¼ tsp of sea salt. Whisk until the sauce is “the consistency of honey”. You may need to add more water or tahini.

Pour the rest of the oil into a small frying pan and warm over a low-medium heat. Add the pine nuts with ½ tsp of sea salt and cook for 2 minutes, stirring, until golden brown. Remove from the heat and pour the nuts and oil into a bowl so that they stop cooking.

Spread the vegetables out on a serving platter and drizzle over the tahini. Sprinkle with the pine nuts and their oil, the za’atar and parsley.

(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)

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Green couscous and roasted veg with black garlic and preserved lemon

Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Marinated mushrooms with lemon

These mushrooms, from Claudia Roden’s fantastic book The Food of Spain, are served cold and make a great nibble to serve with drinks. Some bread and olives would be good too.

Wine Suggestion: Jono purchased a bottle of the delicious Valdespino Inocente Fino Sherry from a friend and this was the perfect Tapas dish to go with it.

Champiñones marinados – serves 4

  • 500g button mushrooms
  • juice of 1 lemon
  • grated zest of ½ a lemon
  • 5 tbsp extra virgin olive oil
  • 2 tbsp chopped flat-leaf parsley

Wipe the mushrooms clean with some damp kitchen towel. Trim the stems and cut into halves or quarters.

Heat the mushrooms in a large, non-stick frying pan, over a medium heat for 10-12 minutes, stirring until they release their juices and the juices have evaporated.

Mix the lemon juice & zest with the oil and some salt and pepper in a wide, shallow bowl. Add the hot mushrooms to the bowl and mix well.

Cool, then cover and refrigerate for at least 5 hours (or you can make a day ahead). Serve at room temperature with the parsley sprinkled over.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

 

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Roasted butternut squash and red onion pasta

A simple autumnal pasta dish for a tasty weeknight dinner.

Wine Suggestion:  we initially thought to open a Pinot Noir for this but hesitated because of the Parmesan and crème fraîche. We’re glad we did because the Pira Luigi Nebbiolo d’Alba was the better match. This had just the right earthiness alongside a youthful fruit (the dish isn’t too serious) plus great fresh acidity and fine tannins for the rich proteins of parmesan and cream that bring the dish together.

Roasted squash & red onion pasta – serves 2

  • 1 butternut squash, about 700g
  • 2 red onions
  • 2 garlic cloves, sliced
  • 175g penne or rigatoni
  • 3 rounded tbsp crème fraîche
  • freshly grated Parmesan, to serve

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

Peel and deseed the squash, then cut it into bite-sized chunks. Peel the onions then cut each into eight wedges. Tip the squash and onions into a roasting tin along with the sliced garlic and 2 tbsp of olive oil. Season generously with salt and pepper, then toss with your hands until everything is coated with oil. Roast for 30-35 minutes or until the veg is completely tender and browned and crispy at the edges.

Meanwhile, cook the pasta in a large pan of salted water according to the pack instructions. Drain the pasta and reserve about 4 tbsp of the cooking water. Remove the tin from the oven and stir in the the cooking water and crème fraîche. Tip in the pasta and toss well. Serve in warm bowls and sprinkle with Parmesan.

(Original recipe from BBC Good Food)

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Risotto bianco with pesto

It’s anything with pesto in our house at the minute. This dish is definitely suitable for adults too.

Wine Suggestion: We would suggest a good Fiano from Campani in the south of Italy with  freshness and fruit that isn’t too ripe and tropical. By avoiding over-ripeness you get more stone fruit with a fresh vibrancy. Alongside the rich risotto and herby pesto it’s a great match.

Risotto Bianco with Pesto – serves 6

  • 1.1 litres hot chicken or vegetable stock
  • 2 tbsp olive oil
  • a knob of butter
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ a head of celery, finely chopped
  • 400g risotto rice
  • 2 wineglasses of dry white vermouth or dry white wine
  • 70g butter
  • 115g freshly grated Parmesan
  • fresh pesto
  • small handful of pine nuts – toasted
  • small basil leaves (to serve)

Put the olive oil and knob of butter into a pan, then add the onion, garlic and celery, and cook gently for about 15 minutes without colouring. When the vegetables have softened turn the heat up and add the rice.

Keep stirring for about a minute or until the rice looks translucent. Add the vermouth and continue to stir.

When the vermouth has disappeared, add a ladle of the hot stock and a good pinch of salt. Turn the heat down to a simmer and keep adding ladles of the stock, stirring all the time, allowing each ladleful to be absorbed before adding another. This should take about 15 minutes. After this taste the rice to check if it’s cooked. If not, keep adding stock until the rice is soft with a little bite. If you run out of stock you can add a some boiling water. Season.

Remove the risotto from the heat and add the butter and Parmesan. Stir well, then cover the pan and leave to sit for 2 minutes. Eat immediately garnished with a spoonful of fresh pesto, some toasted pine nuts, a few basil leaves and some extra Parmesan.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)

 

 

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Chopped Salad

Anna Jones refers to this as her all-time favourite chopped salad and we think it might be ours too!

Chopped salad with honey dressing – serves 4

  • 2 carrots, peeled
  • ½ cucumber
  • 6 radishes
  • 100g seeds toasted (we used a mix of sunflower & pumpkin seeds)
  • 4 scallions
  • 12 cherry tomatoes
  • 2 little gem lettuces
  • a few sprigs of mint, leaves picked
  • a few sprigs of basil, leaves picked

FOR THE DRESSING:

  • ½ tsp mustard
  • ½ tsp runny honey or maple syrup
  • a splash of red-wine vinegar
  • a big splash of extra-virgin olive oil

Use your biggest chopping board and start by roughly chopping the carrot, cucumber and radishes, then sprinkle over the seeds.

Next chop the scallions, tomatoes, little gem and mint together then mix everything on the board together.

Make the dressing in a bowl, then pour over the salad and mix again. Season and tip into a big bowl.

(Original recipe by Anna Jones in The Guardian)

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Smokey black bean & roast tomato soup

This is a tasty soup, but the sweetcorn salsa makes it extra special and looks great. Hearty enough to serve as a main course.

Wine Suggestion: a juicy, fruity red was the match here with the Cline Lodi Zinfandel as our choice this evening to great effect.

Smoky Black Bean & Roast Tomato Soup – serves 4

FOR THE SALSA

  • 1 small red onion, very finely chopped
  • 1 tbsp sunflower oil
  • 100g sweetcorn kernels
  • 1 red chilli
  • squeeze of lime juice
  • small bunch of coriander, leaves picked

FOR THE SOUP

  • 6 tomatoes, halved across the middle
  • 1 tbsp sunflower oil
  • 2 red onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp chipotle paste
  • 1 tsp fresh or dried oregano
  • 1 tbsp cumin seeds
  • 700g cooked black beans
  • 750ml veg stock
  • squeeze of lime juice
  • sour cream, to serve

First roast the tomatoes. Heat the oven to 190C/170C fan/gas 5. Put the tomatoes in a single layer, cut-side up, on a baking tray. Drizzle lightly with oil and sprinkle with salt, then roast for 30 minutes.

Next make the salsa. Cook the red onion in the sunflower oil for 5 minutes until soft and starting to colour. Turn up the heat, then add the sweetcorn and chilli, stirring until the corn is toasted at the edges. Remove from the heat, season with salt and pepper and add a squeeze of lime juice.

To make the soup, heat the oil in a large saucepan and gently cook the onions until soft but not coloured. Add the garlic, chipotle paste, oregano & cumin seeds. Cook for another 5 minutes or until the cumin is fragrant.

Add the roasted tomatoes, the cooked beans and vegetable stock. Bring to the boil, then simmer for 30 minutes. Season with salt, pepper and lime juice, then liquidise until smooth. Check again for seasoning. Stir the coriander leaves through the salsa.

Serve the soup in warm bowls and a spoon of sour cream and salsa on the top.

(Original recipe by Alice Hart in BBC Good Food Magazine, July 2011.)

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