Archive for the ‘Vegetables’ Category

Mini jacket potatoes with rocket dips

Friday, October 26th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Fun party food that is great for kids and adults alike.Ingredients
900g/2lbs new potatoes
55ml/2fl oz virgin olive oil
salt flakes
For the first dip:
100ml/3½fl oz créme frâiche
2 limes, juice and zest
1 tbsp hot smoked paprika
salt and freshly ground black pepper
For the second dip:
1 small onion
3 garlic cloves, crushed
½ red chilli, chopped finely
55oz/2oz dark brown sugar
290ml/10fl oz tomato ketchup
55ml/2fl oz dark soy sauce
1 tsp fennel seeds, crushed
olive oil
Method
1. Preheat oven to 190C/375F/Gas 5.
2. Wash and drain the potatoes and place in a bowl. Drizzle with a little olive oil and sprinkle with salt flakes.
3. Wrap potatoes in pieces of foil and place on a baking sheet. Bake for approximatley 45 minutes. Whilst the potatoes cook prepare the dips.
Make dip one:
4. Mix together the lime juice, zest and paprika. Pour in the créme frâiche and stir adding a little seasoning. Serve in a bowl alongside the baked potatoes.
Make dip two:
5. Fry the onion and garlic in olive oil with the chilli, fennel seeds and brown sugar.
6. Add the soy sauce and ketchup and season with salt and pepper.
7. Bring to the boil and simmer for a few minutes to infuse the flavours. Serve in a bowl alongside the baked potatoes.

Stuffed pepper

Friday, October 26th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
½ green pepper, de-seeded
drizzle of olive oil
salt and freshly ground black pepper
1 tsp vegetable oil
¼ red onion, peeled and chopped
1 garlic clove, peeled and chopped
pinch of turmeric
¼ green pepper, de-seeded and diced
½ tomato, diced
a few cardamom pods, crushed
30-55g/1-2oz easy-cook rice
handful of fresh coriander, chopped
30g/1oz feta, crumbled
squeeze of lemon juice
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper half onto a non-stick baking tray and drizzle with olive oil. Cook in the oven for 10-12 minutes, or until softened.
3. Heat the oil in a medium non-stick saucepan and sauté the onion for 1-2 minutes, to soften.
4. Add the garlic and heat for a further minute.
5. Stir in the turmeric, green pepper, tomato and cardamom pods, heating for a few minutes.
6. Stir in the rice and then cover with boiling water. Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes, or until the rice is tender, adding any extra water if necessary.
7. Stir in the fresh coriander with the feta and lemon juice and then remove from the heat.
8. Remove the pepper shell from the oven and transfer to a serving plate.
9. Spoon the rice into the pepper to serve.

Creamy courgette souffle

Friday, October 26th, 2007

Serves 5-6

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

The courgettes and cheese go well together to make this light egg – based dish. Ingredients
2 tbsp olive oil
1 clove garlic, finely chopped
1lb 2oz small courgettes, finely sliced
55g/2oz butter
55g/2oz plain flour
250ml/8fl oz milk heated
4 eggs separated into 3 yolks and 4 whites
55g/2oz cheddar or gruyère, grated
black pepper
butter, to grease

 

Method
1. Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins.
2. Heat the oil in a large saucepan and add the garlic and courgettes.
3. Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside.
4. In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps.
5. Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat.
6. Add the béchamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture.
7. Whisk the egg whites until stiff and fold carefully into the mixture.
8. Divide between five to six ramekins or pile into one large soufflé dish.
9. Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay.

Carrot cake with vanilla custard

Friday, October 26th, 2007

Serves 1-2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the cake
85g/3oz flour
85g/3oz butter
85g/3oz sugar
1 egg
pinch of baking powder
seeds from 1 vanilla pod
2 carrots, peeled and finely grated
For the custard
200ml/7fl oz cream
100ml/3½fl oz milk
3 cardamom pods, crushed
seeds from 1 vanilla pod
3 egg yolks
4 tbsp sugar
Method
1. Preheat the oven to 180C/350F/Gas 4. Butter a small cake pan.
2. Place the flour, butter, sugar, egg, baking powder and vanilla seeds into a food processor and blend for a few seconds until combined.
3. Fold in the grated carrots and pour the batter into the pan.
4. Bake for 15-18 minutes until the cake is cooked.
5. Meanwhile, make the custard.
6. Scald the cream, milk, cardamom and vanilla in a small saucepan.
7. Whisk the egg yolks and sugar in a large mixing bowl.
8. Pour in the milk and cream, stirring continuously to prevent the eggs from scrambling.
9. Pour the mixture through a sieve into a clean saucepan.
10. Gently stir the mixture over a medium heat until the custard begins to thicken.
11. Turn the cake out onto a serving plate and pour over the custard. Serve immediately.

Baked stuffed aubergine with walnut and roquefort

Friday, October 26th, 2007

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
6 aubergines
3 cloves of garlic, chopped
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt
freshly ground black pepper
60g/2½oz walnuts
50g/2oz toasted fresh breadcrumbs
200g/8oz Roquefort cheese
For the tomato sauce
1.5kg/3 lb 5oz ripe and meaty tomatoes (use large tomatoes or San Marzano) or 1 tin of tomatoes
4 tbsp olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
10 small fresh basil leaves, shredded
fresh chopped oregano
Method
1. Preheat the oven to 200C/440F/Gas 6.
2. Cut the aubergine in half, leaving the tops on and score the surface with a knife.
3. Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.
4. While cooking, sauté the onions and garlic in oil and add the tomatoes and herbs and cook to soften
5. Remove the flesh from the aubergines, keeping four of the skins to be stuffed
6. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season well.
7. Place back into the shells, top with the cheese and breadcrumbs and bake back in the oven to warm.
8. Brown the tops under a hot grill.
9. To make the tomato sauce, plunge the tomatoes into boiling water for one minute to loosen the skin. Remove the skin and cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh, which you coarsely chop.
10. Heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomato and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.
11. When it has finished cooking, add some salt to taste, and liquidise. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
12. Serve the hot aubergines with the hot tomato sauce in warm bowls.

Deep-fried okra with cherry tomato sauce

Friday, October 26th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
For the deep-fried okra
vegetable oil, for deep-frying
110g/4oz okra
55g/2oz plain flour
1 egg, beaten
85g/3oz couscous
For the cherry tomato sauce
1 tsp olive oil
110g/4oz cherry tomatoes
1 tbsp white wine
1 garlic clove, crushed
salt and freshly ground black pepper, to taste
 

Method
1. Heat a pan one-third filled with the vegetable oil, for deep-frying, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
2. Coat the okra in the flour, dip into the beaten egg, then coat in the couscous, shaking off the excess.
3. Deep-fry in the oil for 2-3 minutes, or until golden.
4. For the cherry tomato sauce, heat the oil in a small frying pan, then add the cherry tomatoes. Sauté for 1-2 minutes.
5. Add the white wine, then the garlic, and season to taste.
6. Cook for 8-10 minutes.
7. Remove from the heat, place in a blender, and blend until smooth.
8. Serve with the deep-fried okra.

Butternut squash stew with coriander rouille

Friday, October 26th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the butternut squash stew
2 tbsp olive oil
100g/3½oz butternut squash, peeled and chopped into 1cm/½in cubes
¼ red onion, chopped
1 leek, trimmed and chopped
1 red pepper, chopped
100ml/3½fl oz white wine
50ml/2fl oz double cream
salt and freshly ground black pepper
For the coriander rouille
large handful fresh coriander
large handful fresh parsley
2 tbsp chopped fresh chives
1 garlic clove, chopped
50g/1¾oz fresh white breadcrumbs
½ lime, juice only
2 tbsp olive oil
Method
1. For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently.
2. Add the red onion, leek and red pepper and cook gently for 4-5 minutes.
3. Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper.
4. For the coriander rouille, place all the ingredients into a small food processor and blend until smooth.
5. To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille.

Chestnut veloute

Friday, October 26th, 2007

Serves 6

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
500g/1lb 1½ oz tinned or fresh chestnuts
50ml/1 ¾fl oz virgin olive oil
1 bay leaf
1 onion, peeled and finely chopped
1 tsp salt
2 tsp freshly ground black pepper
5 fresh sage leaves
500ml/18fl oz semi-skimmed milk
500ml/18fl oz water
Method
1. If using fresh chestnuts, score an ‘x’ through the base of each and grill for 5-7 minutes. Set aside and, when cool, remove skins.
2. Heat the olive oil in a pan and add the bay leaf and onion. Saut´ until lightly golden.
3. Add the chestnuts (fresh or tinned), salt, pepper and sage and cook for a few minutes.
4. Add the milk and water. Bring to the boil and simmer for 10 minutes.
5. Serve.

Sweet potato steamed pudding

Friday, October 26th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
30g/1oz unsalted butter, for greasing
110g/4oz self-raising flour
110g/4oz caster sugar
110g/4oz unsalted butter
2 eggs
½ sweet potato, diced and boiled until soft
2.5cm/1 inch piece of ginger, peeled and finely chopped
For the ginger syrup
110g/4oz caster sugar
5cm/2 inch piece of ginger, peeled and finely chopped
1 orange, peeled and segmented, to serve
Method
1. Grease a small pudding basin with butter.
2. Place the flour, sugar, butter, eggs and sweet potato into a food processor. Blitz together until smooth and combined.
3. Pour the mixture into the bowl and cover with cling film.
4. Place in the microwave and cook on HIGH for four minutes.
5. To make the ginger syrup, gently heat the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed. Add the chopped ginger, shaking the pan until it is well coated in the caramel.
6. Turn out the sponge pudding onto a serving dish and drizzle the ginger syrup over.
7. Garnish with the segmented orange and serve.

Gnocchi with three sauces

Friday, October 26th, 2007

Serves 3

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
For the gnocchi
1 large potato, peeled and diced
4 tbsp plain flour
For the stilton sauce
30g/1oz butter
2 tbsp plain flour
150ml/5fl oz milk
55g/2oz stilton
For the tomato sauce
1 tsp olive oil
1 beef tomato, diced
2 cloves garlic, crushed
1 tbsp double cream
2 tbsp basil, shredded
For the mushroom sauce
1 tsp olive oil
2 portabello mushrooms, sliced
1 garlic clove, crushed
1 tbsp white wine
2 tbsp double cream
1 tbsp chives, chopped
salt and freshly ground black pepper
Method
1. For the gnocchi, place the diced potato in a bowl with a tablespoon of water, cover with cling film and microwave for 8-10 minutes, or until soft.
2. Mash with the flour. Shape into a cylinder and cut into small pieces.
3. Heat a large pan of boiling water and cook the gnocchi in the boiling water for a few minutes, or until they float to the top. This is best done in small batches.
4. For the stilton sauce, melt the butter in a pan. Stir in the flour, to make a roux, and cook for a few minutes, stirring constantly.
5. Gradually stir in the milk and cook for 2-3 minutes more.
6. Remove from the heat and whisk in the cheese until it has melted. Season to taste, and toss with one third of the cooked gnocchi.
7. For the tomato sauce, place the oil in to a small pan, over moderate heat. Add the diced tomato and crushed garlic, season to taste, and cook for 2-3 minutes.
8. Add the cream and the basil, lower the heat and cook for a further 5-7 minutes. Remove from the heat, place in a liquidizer, and blend until smooth. Serve tossed with one third of the cooked gnocchi.
9. For the mushroom sauce, heat the olive oil in a small pan. Add the sliced mushrooms and crushed garlic, and sauté for 2-3 minutes.
10. Add the wine, the cream and the chives. Cook for a further 3-4 minutes, then serve tossed with one third of the cooked gnocchi.