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Posts Tagged ‘Vegetarian’

Radish & fennel salad

Let’s eat more radishes. They’re delicous and in season right now. Try this easy spring salad that tastes good with almost anything.

Lemony Radish & Fennel Salad – serves 4

  • 2 bunches leafy breakfast radishes
  • 1 unwaxed lemon
  • 2 shallots, finely sliced into rings
  • 2 fennel bulbs
  • 5 tbsp olive oil

Separate the leaves from the radishes, then wash & dry them.

Finely grate the zest of half the lemon, then juice all of it.

Put the lemon zest into a salad bowl and stir through the shallots. Leave to macerate.

Trim the fennel & slice it as finely as possible (a job for your mandolin if you have one). When you’re ready to serve, toss all the ingredients, including the radish leaves, with the lemon juice & olive oil. Season with salt and black pepper.

(Original recipe from BBC Good Food)

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Rainbow noodle salad

A healthy salad for lunchboxes and a good use for red cabbage which always seem impossible to get through. If you have a mandolin it will make short work of shredding the vegetables.

Rainbow Veg Noodle Salad – serves 2

  • 50g medium egg noodles
  • sesame oil
  • juice of ½ a lime
  • 1 tbsp peanut butter
  • 1 tbsp rice wine vinegar
  • 1 carrot, peeled and julienned
  • ½ a red pepper, thinly sliced
  • ¼ of a small red cabbage, thinly sliced
  • 50g sugar snap peas
  • 1 scallion, sliced
  • 1 tsp toasted sesame seeds

Cook the noodles according to the instructions on the packet, then rinse under cold water and drain well.

Whisk 2 tsp of the sesame oil, the lime juice, peanut butter and rice wine vinegar together in a large bowl. Add a splash of boiling water if the dressing appears too thick.

Add the noodles, carrot, pepper, cabbage and sugar snaps and toss to coat.

Divide between 2 containers and scatter with the scallion and sesame seeds.

(Original recipe from BBC Olive Magazine, February, 2014.)

 

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Pesto Lasagne

A really quick and easy lasagne full of Spring flavours. You don’t have to buy fresh pesto from the fridge as this tends to be more oily and makes this dish very rich; we successfully used a jar from a shelf instead.

Wine suggestion: A grassy European styled Sauvignon Blanc which tends to have a longer, if cooler, growing season is a good match. Avoid the big flavoured Sauvignon’s with the kiwi / tinned asparagus flavours that you might typically find from NZ and Chile as these flavours clash a bit. Exceptions to this always exist like the Dog Point Marlborough Sauvignon, but a good Touraine or Sancerre would be our match.

Pesto Lasagne – serves 4 to 6

  • 190g jar of pesto
  • 500g tub mascarpone
  • 200g bag spinach, roughly chopped
  • 250g frozen peas
  • small pack of basil
  • small pack of mint
  • 12 fresh lasagne sheets
  • 85g Parmesan, finely grated
  • 50g pine nuts
  • Green salad & garlic bread to serve

Heat the oven to 180C/160 fan/gas 4.

Put the pesto, half the mascarpone and 250ml vegetable stock in a saucepan. Heat, stirring, until smooth and bubbling. Add the spinach and peas and cook for another few minutes until the spinach has wilted and the peas have defrosted. Add the herbs and season but go easy with the salt.

Put a third of this pesto mixture into the base of a baking dish (approx. 18 x 25cm). Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix some milk into the remaining mascarpone to make a sauce consistency, season then pour over the top of the dish. Sprinkle with the Parmesan and pine nuts, then bake for 35-40 minutes or until brown on the top and bubbling. Scatter over a few basil leaves before serving.

(Original recipe from BBC Good Food Magazine, February 2014.)

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Cheesy leek baked potatoes

We’re regularly left with a rogue leek in the bottom of the fridge and it usually finds its way into a dish like this, particularly if there is some cream lurking as well. Quantities don’t matter too much here so use what you’ve got.

  • Baking potatoes
  • Butter
  • Leeks, sliced finely
  • Cream
  • Cheddar cheese, grated

Heat the oven to 220°C.

Rub the potatoes with olive oil and place on a tray in the oven to bake for 20 minutes. Turn the oven down to 200ºC and continue to cook for about another hour.

Meanwhile, melt the butter in a large frying pan and gently sauté the leeks until they are meltingly tender. Add the cream and bubble together until you have a thick sauce.

When the potatoes are soft, cut them in half and scoop out the centres, leaving a thin layer of potato on the skins. Mash the removed potato, mix with the creamy leeks and season with salt and lots of pepper. Pile this mixture back into the potato skins and sprinkle over the grated cheese. Return to the oven for a few minutes until the cheese has melted and started to brown.

Serve this on its own for a midweek supper or as a side dish with chargrilled chops or sausages.

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Porcini & spinach risottoWe love a good risotto and this simple one doesn’t disappoint. Perfect cold weather comfort food.

Wine Suggestion: as this is a richer flavoured mushroom dish our first choice would be to head to a Nebbiolo, especially a good Barolo. With the addition of the spinach which has a fresh, iron bitterness we would swing back to a full-bodied white and go for a good Alsace Pinot Gris. The depth of flavour of this dish can balance a really intense Pinot Gris like one from Zind- Humbrecht, which sometimes can be edgy and a bit much for many foods. This one can handle it so push the boat out for flavour and enjoy.

As we had this as a weeknight treat, however, we found that a more humbleVilla Wolf Pinot Gris from the Pfalz also worked.

Porcini & spinach risotto – serves 2

  • 25g dried porcini mushrooms
  • 50g butter
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 200g chestnut mushrooms, sliced
  • 150g risotto rice
  • a glass of white wine
  • 750ml veg stock, simmering (we use Marigold Swiss Bouillon powder)
  • 100g spinach, washed & chopped
  • parmesan shavings

Soak the porcini mushrooms in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any gritty bits and keep for later. Roughly chop the porcini.

Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.

Pour in the wine and bubble until it has been absorbed by the rice. Gradually add the stock and porcini soaking liquid, stirring until the rice is al dente (you may not need all of the stock). Stir through the spinach until just wilted and serve sprinkled with shavings of parmesan.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, February 2009.)

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Roast pumpkin and spinach lasagne

Making lasagne is a bit of a labour of love but if you take it in stages it can be assembled in advance and baked when you need it. Always worth the effort in our opinion. This veggie version is particularly good.

Wine Suggestion: we found the Rustenberg Chardonnay from Stellenbosch really matched this dish with it’s masterful balance of oak, fruit and freshness. This is one of South Africa’s classics and one of the best value Chardonnay’s we know. It is picked, crushed and gently settled before fermenting by itself (wild yeasts) and after gentle care in oak barrels on fine lees it is bottled. Only at this stage do they add a touch of sulphur to keep it stable in the bottle. A natural wine without the faults of other proponents of this term.

Roast Squash & Spinach Lasagne – serves 6

  • 750g butternut squash
  • 2 tbsp olive oil
  • 500g spinach, washed
  • 1 tbsp butter
  • whole nutmeg
  • 6 fresh lasagne sheets
  • 100g Parmesan, grated

FOR THE TOMATO SAUCE:

  • 1 medium onion, finely chopped
  • 1 tbsp olive oil
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g tin cherry tomatoes
  • 2 tsp light muscovado sugar

FOR THE BECHAMEL SAUCE:

  • 500ml full-fat milk
  • 6 peppercorns
  • ½ onion
  • 1 bay leaf
  • 50g plain flour
  • 50g butter

Heat your oven to 200C/180C fan/gas 6.

Halve the squash, peel and deseed, then cut into slices about 1cm thick. Toss with the oil in a roasting tin, season well, then roast until tender and beginning to char at the edges – about 40 minutes.

Meanwhile, make the tomato sauce. Soften the onion in the oil for 5 minutes, then add the celery and garlic and cook for another minute. Add the tomatoes & sugar, then leave to simmer, uncovered, for 30 minutes or until you have a thick puree. Season.

Wash the spinach and put into a saucepan with the water that clings to the leaves. Place over a medium heat and toss for about 4 minutes or until completely wilted. Leave to cool, then squeeze as much water as you can out of the spinach with your hands. Chop and put into a pan with the butter, then gently heat and toss together so the spinach is coated in butter, season with salt, pepper and a good grating of nutmeg.

To make the bechamel, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 minutes to infuse, then strain into a clean pan. Add the flour & butter and whisk over a gentle heat until you have a thick smooth sauce.

Heat your oven again to 200C/180C fan/gas 6.

To assemble the lasagne start by buttering a baking dish – about 1.4 litres capacity. Put a layer of roasted squash in the bottom followed by a layer of tomato sauce. Place lasagne sheets on top of this, making sure they don’t overlap (you can cut them with scissors to fit your dish). Add a layer of bechamel, followed by a handful of spinach and half the grated cheese. Top with more lasagne, pumpkin, tomato sauce, more lasagne and a final layer of bechamel. Sprinkle the rest of the cheese over the top. Bake for 40 minutes or until bubbling and golden.

(Original recipe by Diana Henry in BBC Good Food Magazine, December, 2016.)

 

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Minestrone

This minestrone soup is from Jamie Oliver’s very first cookbook, back when his recipes were from the heart, had a simplicity and weren’t designed to be chucked together in 15 minutes. If you bake a ham be sure to reserve the water that you cook the ham in before baking, it makes a great ham stock for soups like this one.

Minestrone Soup – serves 6

  • 2 tins of chopped tomatoes
  • 3 carrots, peeled and diced into 1 cm cubes
  • 2 leeks, remove the outer leaves and dice into 1 cm cubes
  • 5 sticks of celery, remove the stringy bits with a vegetable peeler and dice into 1 cm cubes
  • 2 red onions, peeled and diced into 1 cm cubes
  • 1 cabbage, roughly chopped
  • 1 tbsp olive oil
  • 2 cloves of garlic, finely sliced
  • 1 heaped tbsp of chopped rosemary
  • 850ml gammon/ham stock (or chicken or vegetable stock)
  • 3 handfuls of basil
  • 170g spaghetti
  • Parmesan cheese, grated

Put the olive oil into a warmed heavy-based pan and sweat the carrots, leeks, celery, onion, garlic and rosemary over a medium heat until just tender – around 15 minutes. Add the tomatoes and cook for 1-2 minutes. Add the stock, bring to the boil and simmer for 15 minutes, skimming off any froth that comes to the top. Add the cabbage, cover the pan and simmer for 10 minutes, then rip in the basil leaves and add the pasta. Simmer for a further 5 minutes. Taste and season.

Serve garnished with the grated Parmesan and a slug of good olive oil.

(Original recipe from The Naked Chef by Jamie Oliver, Michael Joseph, 1999.)

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