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Posts Tagged ‘Vegetarian’

Potato Pie with Beaufort Cheese

What can we tell you about this pie? Well first of all it doesn’t look remotely like the picture in the book and there were a few moments of panic when the cream started to run out the sides. Despite our wholly inadequate pastry skills and some last minute patching to stop the leaks, it tasted pretty good and didn’t look half as bad when it came out of the oven as it did going in. If you have a similar leak we advise remaining calm and sticking some pastry over the hole – pronto!

If you have trouble finding Beaufort,  Gruyere is a good substitute. Serve with a green salad.

Wine Suggestion:  an oaked white with a good freshness and texture is the best match for both the cheese and pastry. If you can find a white from Jura or Savoie you’re in for a treat but otherwise there are plenty of options. For something a little different we tried both the Sartarelli Balciana Verdicchio from the Marche in Italy and the Soalheiro Alvarinho Reserva from the Melgaço in Portugal and had a great match with both.

Potato pie with Beaufort cheese – serves 4 

  • 500g medium-sized waxy potatoes – we used Charlotte
  • 100ml double cream
  • 2 cloves of garlic, lightly bruised
  • 25g-30g butter
  • 375g ready-made puff pastry in 2 sheets
  • 75g Beaufort cheese, very thinly sliced (a vegetable peeler works well)
  • ½ tsp thyme leaves
  • 1 egg beaten, to glaze

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

Steam the potatoes until tender, then cool and peel. Slice moderately thickly and set aside.

Put the cream into a small saucepan with the garlic and bring to the boil, then take off the heat, cover and leave to infuse.

Lightly smear a baking sheet with some of the butter. Roll out 1 pastry sheet thinly (about 2-3mm) and lay onto the baking sheet. Mark a circle on the pastry about 20cm in diameter. Cover the circle with half of the potatoes, arranging in a slightly overlapping layer. Season with salt and pepper then cover with half the cheese and thyme leaves, adding a few flecks of butter. Repeat these layers, then brush the pastry edges with beaten egg.

Roll out the other sheet and place over the filling. Clamp down the edges with your fingers and either trim to a round or if it’s easier fold in the extra pastry to create a thicker edge.

Brush the pastry all over with the egg and decorate with a fork (the decorating was beyond us and may have caused the hole so skip this step if you like). Make a hole in the centre of the pie about 5mm in diameter. Remove the garlic from the cream, then slowly pour into the pie using a small funnel. Do this slowly and allow the cream to settle before adding more. Stop when no more will fit – you might have a bit left over.

Put the pie into the oven and bake for 20 minutes, then turn the oven down to 180C/Fan 160C/Gas 4. Continue to bake for a further 20 minutes – cover loosely with foil if the pastry browns too quickly.

Remove from the oven and allow to stand for 10 minutes before serving in wedges with some dressed salad leaves.

(Original recipe from The Vegetarian Option by Simon Hopkinson, Quadrille Publishing Ltd, 2012.)

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Winter root vegetable soup

So here we are almost March and we are experiencing an artic blast. The snow is piled up at the back door and Dubliners have been advised to stay indoors tomorrow as more is on the way. Soup seems like our only defence. Nothing fancy here but full of fresh vegetable flavours. It will protect you against almost all weather eventualities, or at least both fill and warm you up.

Winter Root Vegetable Soup – serves 6 to 8

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, peeled and chopped
  • 2 litres vegetable stock
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 1 small celeriac, peeled and chopped

Melt the butter in a large pot over a medium to high heat. As soon as it has melted and started to froth, add the onion, leek and potatoes. Sauté for a couple of minutes, then cover and sweat over a low heat for 8 minutes.

Add the stock, the rest of the vegetables and some salt and pepper (white pepper would be our preference), then lower the heat and simmer for about 20 minutes, partially covered. Taste the vegetables to check that they are completely soft, then check the seasoning before serving.

(Original recipe from Fresh by Donal Skeehan, Hodder & Stoughton, 2015.)

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Cheesy Kale Bake

Kale is everywhere and not our choice to put in a smoothie, but absolutely delicious when smothered with cheese sauce.

Cheesy kale bake – serves 4

  • 400g curly kale, remove the stalks and thickly shred
  • 25g butter
  • 25g plain flour
  • 400ml milk
  • 250g Cheddar or Gruyère cheese (or a mixture), grated
  • 1 tsp Dijon mustard

Preheat the oven to 200C/400F/Gas 6.

Put a large pan of water onto a high heat, add a tsp of salt and bring to the boil. Tip in the kale and cook for a couple of minutes or until almost tender. When it has cooled a bit squeeze the leaves with your hands to remove excess water and spread out in an ovenproof dish (20 x 25cm).

To make the cheese sauce, melt the butter in a saucepan over a medium heat, add the flour and cook for a minute or until bubbling. Gradually add the milk, whisking or stirring all the time, then reduce the heat and cook for 3-4 minutes or until thickened. Remove the sauce from the heat, add half the cheese and season with salt and pepper.

Pour the cheese sauce over the kale and sprinkle over the rest of the cheese, then bake for 15-20 minutes or until golden and bubbling.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)

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Spiced Sweet Potato, Puy Lentils and Rocket with Honey-roasted Walnuts

We picked up an amazing salad book, called Community, on our last trip to Australia which really pushes salad to centre stage. The recipes can all be served as a main course or as a side and they portions are accordingly generous. This one is good but the predominant flavour is honey so if that’s not your thing then perhaps give it a miss. We thought it might be nice with some roast pork.

The honey-roasted walnuts are a nice snack on their own too, so don’t be afraid of making too many.

Wine Suggestion: We went a little left-field for this and opened a Colterenzio Lagrein, a spicy, earthy red from Alto Adige – Südtirol; choose something a little earthy with a little spice and good fruit.

Spiced sweet potato, puy lentils and rocket with honey-roasted walnuts – serves 4 to 6

  • 2 kg sweet potatoes, peeled and cut into 2 cm cubes
  • 2-3 tbsp extra virgin olive oil
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ tsp ground allspice
  • sea salt and black pepper
  • 250g Puy lentils, rinsed
  • 1 x 250 ml cup of soft herbs e.g. mint, parsley, chervil, tarragon, chives, dill or coriander – finely chopped
  • 2 x 250ml cups of  baby rocket leaves
  • 50g Parmesan, shaved

SWEET VINAIGRETTE:

  • 1 tbsp honey
  • 1 garlic clove, crushed
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil

HONEY-ROASTED WALNUTS:

  • 2 tbsp honey
  • ¼ tsp dried chilli flakes
  • ½ tsp turmeric
  • pinch sea salt
  • 2 x 250ml cups walnuts

Preheat the oven to 200C.

Combine the sweet potato, olive oil, nutmeg, cinnamon, cumin and allspice in a large bowl with some salt and pepper. Roast for 30 minutes or until tender and turning golden.

Bring a large pot of water to the boil, then simmer the lentils for about 20 minutes or until tender but still with a little bite. Drain.

Whisk together all the ingredients for the sweet vinaigrette and season with salt and pepper. Stir the vinaigrette through the lentils while they’re still warm.

To prepare the honey-roasted walnuts, combine the honey with the chilli flakes, turmeric, salt and just enough water to make a thick paste. Toss the walnuts in the paste and spread over a baking tray. Roast for 15 minutes or until they are crunchy. They will still be a bit sticky. Watch very carefully after the first 10 minute as they can go from toasted to burnt in seconds.

Combine half the chopped herbs with the rocket, sweet potato and lentils and season well. Scatter over the walnuts, the remaining herbs and the Parmesan before serving.

(Original recipe from Community: Salad recipes from Arthur Street Kitchen by Hetty McKinnon, Pan Macmillan Australia, 2014.)

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There is a rosemary bush in our front garden and it often comes to the rescue when we have pretty much nothing for dinner. Provided you have a rosemary bush at your disposal this is pretty much a store cupboard dish and also handy for using the end of a jar of cream. This is surprisingly tasty and a great throw together weeknight dish.

Wine Suggestion: this dish suits a rustic red wine with a bit of “garrigue”, the southern French earthy, herby, spice that is a bit wild and untamed. This time we opened a wine that has this in spades, the Mas Conscience “le Cas” which is 100% old vine Carignan, which is all black fruits hints of hot rocks and earth, and wild Languedoc spices. Not shy in character but a good match nonetheless.

Rigatoni with Tomato & Rosemary Sauce – serves 4

  • 4 sprigs of rosemary, leaves finely chopped and stalks discarded
  • 2 x 400g tins chopped tomatoes
  • a pinch of chilli flakes
  • 400g rigatoni or penne
  • 100ml double cream
  • 1 tsp sugar

Fry the chopped rosemary in a tablespoon of olive oil for about a minute. Stir in the tinned tomatoes and the chilli flakes, then simmer hard for 12 minutes.

Meanwhile, cook the pasta in lots of salted boiling water according to the time indicated on the pack.

Stir the double cream into the sauce along with the sugar and plenty of seasoning, then mix in the drained pasta and serve.

(Original recipe from BBC Good Food Magazine, February 2011.)

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Beetroot & Dill with Crème Fraîche & Walnuts

This is a great winter salad that feeds a crowd and goes really well with lamb. You could also serve on it’s own or with some baked potatoes and leftovers make good lunchboxes. Roast the beetroots earlier in the day so you have very little to do to assemble at the end.

Wine Suggestion: An earthy, lighter bodied red works here and a good Beaujolais, Burgundy/Pinot Noir or Northern Rhône Syrah would be a nice choice. We opened a Loire red made from Cabernet Franc, a Chinon, as we were also barbecuing some lamb to accompany it.

Beetroot & dill with crème fraîche and walnuts – serves 4 to 6

  • 12 beetroots (about 1.5kg), peeled and chopped into 2cm cubes
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp extra virgin olive oil
  • 1 garlic cloves, finely grated
  • 3 scallions, finely sliced
  • 2 large handfuls of baby spinach leaves
  • 150g walnuts, toasted in a dry pan, then crumbled
  • a large handful of dill fronds, finely chopped

FOR THE DILL CRÈME FRAÎCHE

  • 250g crème fraîche
  • a large handful of dill fronds, finely chopped
  • juice of ½ lemon
  • 1-2 tbsp extra virgin olive oil

Preheat the oven to 200ºC.

Tip the beetroot into a large roasting tin and drizzle over the balsamic vinegar & olive oil. Add the garlic, salt and pepper and mix well. Roast until tender. Start checking at about 45 minutes but it could take up to 90 minutes. Remove from the oven and leave to cool.

For the dill crème fraîche, whisk the crème fraîche with the dill, lemon juice and olive oil. Add a pinch of salt and some black pepper.

Mix the beetroot with the scallions and baby spinach in a large bowl, then add a good drizzle of olive oil and season with salt and black pepper. Fold the dill crème fraîche through the beetroots – a kind of marble effect looks good so toss gently. Top with the roasted walnuts and sprinkle with more dill to serve.

(Original recipe from Commmunity: Salad Recipes from Arthur Street Kitchen by Hetty McKinnon, Pan MacMillan Australia, 2014.)

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Sweet potato vindaloo

It hasn’t happened just yet but there will come a time when we will grow tired of all the winter root veg and will be hankering for spring and some lighter dishes. If you start to feel this way we recommend turning to cookbooks inspired by India which often contain some of the most interesting and delicious veggie dishes. Don’t be put off by the fiery connotations of ‘vindaloo’, this is a spicy dish but nothing too scary and is tamed by the additions of fluffy white rice and cool yoghurt.

Sweet potato vindaloo – serves 4

  • 4 tbsp rapeseed oil
  • 6 cloves
  • 1 star anise
  • 20 black peppercorns
  • 1 cinnamon stick
  • 2 tsp cumin seeds
  • 6 cloves of garlic, crushed
  • 4cm piece of ginger, peeled and grated
  • 5 tbsp white wine vinegar
  • ¾ tbsp chilli powder (feel free to adjust to your own tolerance level)
  • 2 medium onions, finely sliced
  • 1 tsp salt
  • 1 tsp sugar
  • 1 x 400g tin of plum tomatoes
  • 1kg sweet potatoes, peeled and cut into bite-size cubes
  • yoghurt, to serve
  • steamed white basmati rice, to serve

Heat 1 tbsp of the oil in a large frying (for which you have a lid) over a medium heat, then add the cloves, star anise, black peppercorns, cinnamon stick and cumin seeds. Stir-fry for a couple of minutes until fragrant and then remove from the heat and grind in a spice grinder or pestle and mortar. Add the garlic, ginger & vinegar and continue to grind to a smooth paste, then mix in the chilli powder.

Heat the remaining 3 tbsp of oil in the same pan over a medium heat, then add the onions. Cook for 15 minutes or more until brown and caramelised. Add the spice paste, salt and sugar, then cook for another couple of minutes before tipping in the tomatoes and crushing with a wooden spoon. Fill the empty tomato tin half full with water and add to the pan. Cover the pan with a lid and cook for around 5 minutes, then add the sweet potatoes.

Bring the curry to the boil, then cover and simmer for 20 to 25 minutes or until the sweet potato is completely tender. Serve with cool natural yoghurt and hot basmati rice.

(Original recipe from Fresh India by Meera Sodha, Penguin, 2016.)

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