Archive for the ‘Pulses and soya’ Category

Braised bean curd with garlic and pepper

Monday, November 5th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
For the marinade:
3 cloves garlic, crushed
2 tsp coriander root, chopped
2 tsp light soy sauce
1 tsp raw sugar
4 tbsp groundnut oil
1 tsp sesame oil

For the bean curd:
1 packet firm, regular tofu (bean curd), cut in half horizontally, then each piece cut into 8 triangles (16 triangles in total)
90ml/6tbsp groundnut oil
150ml/5 fl oz dark vegetable stock
2 tbsp light soy sauce
1 tbsp tomato purée
1 tbsp rice or white wine vinegar
1 tsp (heaped) arrowroot
1 tsp coarsely ground black pepper
2 tsp sesame oil

For garnish:
½ cucumber, halved and sliced thinly
4 spring onions, shredded
Method
1. To make the marinade, grind all the ingredients together in a pestle and mortar to form a paste.
2. Place the beancurd triangles in a flat dish and cover with the marinade. Leave for at least 30 minutes (or overnight).
3. Heat the oil and fry the marinated beancurd until golden brown on both sides. Remove from the pan and drain on kitchen paper.
4. Tip out any excess oil remaining in the pan, then place the vegetable stock, soy sauce, tomato purée and vinegar into the pan together with the arrowroot which should be made into a paste with a little water. Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat through.
5. Remove the pan from the heat and stir in the black pepper and sesame oil.
6. Tranfer to a serving dish and garnish with cucumber and spring onions.

Spiced lentil pati

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
125g/4oz red lentils
1 tbsp vegetable oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1 tsp ground coriander
1 tsp paprika
1cm/½in root ginger, peeled and freshly grated
1 lemon, zest and juice
salt and pepper
1 tbsp fresh coriander, chopped
 

Method
1. Place the lentils in a pan with twice their volume of water and cook, covered, until they are tender and have absorbed all the water.
2. Heat the oil in a frying pan and cook the onion until soft but not coloured.
3. Stir in the garlic, ground coriander, paprika and ginger and cook for a further 2 minutes.
4. Beat this mixture into the lentils with the lemon zest and juice and season well.
5. When cool, stir in the fresh coriander and serve.

Red lentil balls

Monday, November 5th, 2007

Serves 4-6

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
200g/7oz red lentils
200g/7oz bulgar wheat
Olive oil for cooking
1 medium onion, peeled and finely chopped
1 tbsp tomato paste
1 tsp salt
1 tsp paprika
1 tsp cumin
small bunch of parsley, finely chopped
6 spring onions, finely chopped
Cos lettuce leaves for garnish
Method
1. Wash the lentils and cook in four times their volume of water for 20 minutes until soft.
2. Near the end of the cooking time add the Bulghur wheat and cook for 2 more minutes.
3. Turn off the heat and allow to stand for 20 minutes
4. Fry the onion in the olive oil, add the tomato paste and remove from the heat.
5. Combine all the ingredients together and allow to cool
6. Shape the mixture into walnut sized balls and serve on a bed of lettuce.

Black bean and chocolate chilli

Monday, November 5th, 2007

Serves 6

Preparation time overnight

Cooking time 10 to 30 mins

Ingredients
500g/1lb 2oz black turtle beans
175g/6oz onions
2 cloves garlic
55g/2oz cornflour
400g/14oz tinned tomatoes
25g/1oz flaked almonds
25g/1oz raisins
1 tbsp sesame seeds
25g/1oz dark chocolate
1 tsp coriander seeds
1 tsp cloves
¼ tsp star anise
¼ tsp cinnamon
10g mulato chilli
10g ancho chilli
7g pasilla chilli
salt, pepper and sugar to taste
1 litre/1¾ pint water
Method
1. Soak the beans overnight, then cook them in fresh water for about 1 hour until soft. Drain and leave to cool.
2. Fry the onions and garlic in some oil until soft.
3. Add the cornflour, chillis, almonds, raisins, sesame seeds and freshly ground spices.
4. Shortly after add the tomatoes and water
5. Add the beans and broken up chocolate, stirring all the time.
6. Cook for a further 10 minutes adding more water if necessary.
7. Serve with rice and salad.

Homemade baked beans with cherry tomatoes, garlic and sausage

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the baked beans
25g/1oz butter
½ onion, chopped
1 smoked garlic clove, chopped
2 rashers pancetta, chopped
200g/7oz tinned butter beans, rinsed and drained
1 tbsp tomato purée
2 tsp brown sugar
dash Tabasco sauce
2 tbsp red wine
200g/7oz tinned cherry tomatoes
To serve
1 smoked sausage, griddled and sliced
2 slices ciabatta, toasted
Method
1. Heat the butter in a small pan and fry the onion, garlic and pancetta for 4-5 minutes.
2. Add the butter beans, tomato purée, sugar, Tabasco sauce, red wine and cherry tomatoes and simmer for 4-5 minutes.
3. To serve, place the baked beans into a serving dish and top with the sausage and ciabatta.

Black bean mash

Wednesday, October 10th, 2007

Serves 4

Preparation time overnight

Cooking time over 2 hours

Ingredients
125g/4oz dried black beans
2 slices streaky bacon
1 tbsp olive oil
¼ large onion, finely chopped
¼ large green bell pepper, finely chopped
2 large garlic cloves
½ tsp dried oregano
2 fresh bay leaves
7.5ml/½tbsp cider vinegar
3 tbsp/1½fl oz water
¼tsp sugar
1 tbsp unsalted butter
 

Method
1. Rinse the beans and pick over. In a large heavy saucepan, soak the beans in water (covering beans by 5cm/2in) overnight.
2. Bring the soaked beans to a boil in the water, adding more to cover the beans by approximately 2.5-5cm/1-2 in. Skim off any foam from the surface and gently simmer beans, partially covered, over a low heat for about two hours, or until the beans are tender but not falling apart. Drain.
3. In a heavy skillet, cook the bacon over a moderate heat until golden and crisp. Reserve 1 tbsp of the rendered fat to be added to the beans at a later stage.
4. Heat the olive oil in a large heavy saucepan over a medium heat. Add the onion, pepper, garlic, oregano and bay leaves and cook until the vegetables begin to soften, about 5 minutes. Add three quarters of the beans to the pan and mash coarsely. Add the remaining beans, water and vinegar and simmer, stirring occasionally, until the mixture thickens and the flavours are blended, about 30 minutes.
5. Roughly chop the bacon and add to the mixture with the reserved fat. Mix in the sugar and butter and season to taste with salt and pepper.

Healthy tofu broth

Wednesday, October 10th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
250ml/9fl oz hot vegetable stock
100g/3½oz dried egg noodles (or other dried noodles)
75g/2½oz tofu, chopped into cubes
1 tbsp soy sauce
1 red bird’s eye chilli, chopped
25g/1oz ginger, chopped
3 mushrooms, sliced
1 lime, juice only
1½ tbsp sesame oil
2 tbsp chopped coriander, to serve
Method
1. Put the vegetable stock into a saucepan and bring up to the boil. Add the noodles and cook for two minutes.
2. Add the tofu, soy sauce, chilli, ginger, mushrooms, lime juice and sesame oil and cook for five minutes.
3. To serve, transfer the broth into a serving bowl and garnish with the coriander.