Month: October 2018

Quorn & Spinach Casserole

350g Quorn pieces

1 large onion roughly chopped

2 large carrots cut into cubes

1 large glass of dry white wine

2 bay leaves

1 large potato cut into small pieces

300ml boiling water

2 Kallo chicken stockcubes (or veggie)

1 dessert spoon corn flour

6 leafy stems parsley

– stems finely chopped

– leaves roughly chopped

4 large handfuls of spinach leaves, finely chopped

Olive oil

Salt and pepper

 

Heat a tbs of olive oil in a Le Creuset casserole pan on 7. Add the quorn and brown it off, stirring from time to time, add more oil if necessary. Once brown, reduce the heat to 5 add the onions and a large pinch of salt and cook until the onions are soft.

 

Add the white wine and bay leaves, using a spoon to scape the bottom of the pan and reduce by half. Add the carrots and potato, the stock cubes and boiling water and the parsley stalks. Reduce the heat to 4, add some black pepper and cook with the lid off stirring from time to time until the potato is cooked (about 30 mins).

Mix the corn flour with a little cold water so it is runny. Pour in half to the casserole and stir well, if it is still not thick enough add the rest and stir again. Add the parsley and stir.

Add the spinach on top and cover for a couple of minutes until wilted. Stir well and check the seasoning and serve.

Goes well with roast turnips and some green veg.

amyLeave a comment

Aloo Gobi – Cauliflower & Potato Curry with Chickpea Flour Pancake

Serves 4 for large mains or 8 as a side

For the curry

1 large onion roughly chopped

1 heaped tsp grated ginger 

2 cloves garlic roughly chopped

1 green chilli roughly chopped

1 tin chopped tomatoes 

1 small cauliflower cut into bite size pieces

2 medium potatoes cut into small dice (bite size)

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ground cumin

2 tbs sunflower or coconut oil

1/2 tsp turmeric (or haldi)

1 tsp curry powder

1 tsp garam masala

Salt and pepper

Water

Half bunch chopped coriander and yoghurt to serve

Chickpea Pancake

Serves 2 as a main

1/2 cup chickpea flour

Sunflower oil

Water

Salt and pepper

Heaped tbs chopped coriander

Method

Cook the potatoes until just tender, just before they are ready add the cauliflower for the last couple of minutes, they should be pretty crunchy still. Drain and set aside.

Heat a Le Creuset on number 6. Meanwhile put the onion, ginger, garlic and chilli in a jug and use the stick blender to make a paste or chuck it in the food processor in the smallest part and blitz. 

Add the oil to the pan and add the mustard and cumin seeds and fry until popping a little, then add the onion paste and fry for a few mins. Add the tinned tomatoes, and the powdered cumin, curry and garam masala and stir well, cook for a few mins stirring regularly. Add some water to slacken off the paste and add the potato and cauliflower to the pan. Stir and turn the heat down to 4 maybe 3, it should just be gently cooking, not boiling.

Heat a large black frying pan on 7. Put the chickpea flour in a medium bowl and add about 1/4 cup water and stir well with a fork to make a smooth paste. Then add some more water you want the mix to be about the consistency of single cream/pancake batter. Add the coriander and season well. 

Add some oil to the frying pan (about 1/2 tbs) and swish around. Add the pancake mix and turn the pan so it is well distributed. Leave until you can see bubbles forming and bursting and that the bottom is brown (it will be about 4-5 mins) then flip over with a fish knife. You might need to add a little more oil…

Check the seasoning of the curry and add more garam masala if needed and some more water if it is too thick. 

Serve with the pancake cut into triangles and some yoghurt and fresh coriander on top. 

amyLeave a comment

Lentil Cottage Pie

Serves 8-10

Olive oil

2 diced onions

2 carrots diced into small cubes

2 sticks celery diced into small cubes

250g dried red lentils

1 tin tomatoes or 2/3 jar passata

1 tbsp sun-dried tomato paste

500ml stock (veg or chicken)

Salt and black pepper

6-8 tbs frozen peas

1Kg floury potatoes cut into roast potato size pieces

500g sweet potatoes cut into roast potato size pieces

Skimmed milk

Grated hard cheese like cheddar (optional)

Warm the olive oil in the green Le Creuset on 6 and add the onion, carrot and celery with a large pinch of salt and fry until soft. Once soft add the tomato paste, tinned tomatoes (or passata) and stir well and then add the stock and lentils and stir again, turn the heat down to 5 and add the lid. Keep checking every few minutes and add more water if necessary (it can get dry).

Preheat the oven to 185C (fan) if cooking immediately.

Boil the potatoes while the sauce is cooking and drain and allow the steam to evaporate. Mash well with enough milk to make a smooth mash and season well with salt and pepper.

Check the lentils are cooked, add the frozen peas and season the mix well then smooth down. Ideally allow to cool so it forms a hard base for the mash but not essential.

Add the mash in dollops to the top and carefully smooth down and then fork over. If using the grated cheese sprinkle over the top.

Bake for 30 mins until the top is golden and allow to stand for 5 mins before serving with any green veg.

amyLeave a comment