Green lentil stew

Lentil_Stew_Tile

I made a large batch of this, which provided:

  • 1 portion with added kale (cooked for 3 minutes in the stew);
  • 2 portions of pancakes (with 4 large pancakes, bechamel sauce, and grated parmesan; baked for about 25 minutes at 180C (Gas Mark 4);
  • 2 portions of ‘shepherds’ pie (with mashed potato); baked for about 25 minutes at 180C (Gas Mark 4).

Ingredients:

  • 2 tbsp oil
  • 1 large onion (chopped)
  • 1 large carrot (chopped)
  • 2 sticks celery (chopped)
  • 1 red pepper (cored, deseeded and chopped)
  • 150g mushrooms (chopped)
  • 2 cloves garlic (crushed)
  • A large pinch of dried oregano
  • 400g tin of chopped tomatoes
  • 120g green lentils
  • 400ml vegi-stock
  • Black pepper to taste

Heat the oil in a large saucepan. Stir in the onion, carrot, celery and red pepper, and cook gently for 10 minutes. Turn up the heat, and stir in the mushrooms and garlic, and stir-cook for two minutes.

Stir in the oregano, tomatoes, lentils and stock. Bring to the boil and simmer for about 40 minutes, until the lentils are cooked. Season with black pepper to taste.

If not all used immediately, allow to cool and store in the fridge (using within the next few days).

Cajun rice and beans

I had half a can of red kidney beans, and most of the other ingredients, so this seemed like a good winter supper. This is another recipe adapted from Waitrose’s ‘Harvest 2015′ booklet. Enough for 4 people:

  • 1 tbsp oilCajun_rice&beans
  • 1 leek (chopped)
  • 3 tsp ‘cajun’ seasoning
  • 1 chilli (deseeded and finely chopped)
  • 1 courgette (roughly chopped)
  • 1 red pepper (cored, deseeded and roughly chopped)
  • 200g parsnips (peeled and diced)
  • 60g brown rice
  • 60g Camargue and wild rice
  • 160g can of sweetcorn (drained)
  • 1/2 a 400g can red kidney beans
  • 1/2 a 400g can of chopped tomatoes
  • 400ml vegi stock
  • Black pepper (to taste)

Heat the oil in a heavy bottomed pan. Add the leeks and gently cook for 5 minutes. Add the Cajun seasoning and chilli and cook for a further 2 minutes. Stir in the courgette, red pepper, parsnip and the rice, and cook for a further 2 minutes.

Stir in the sweetcorn, the beans, the tomatoes and the stock. Bring to the boil, cover, and simmer for about 35 minutes until the rice is cooked (add more stock if necessary). Season with black pepper to taste.

I served mine with avocado (mashed with a little lemon juice) and grated cheddar.

Caponata

CaponataTileEnough for 3:

  • 4 tbsp olive oil
  • 1  aubergine (chopped into largish chunks)
  • 1 red onion (thinly sliced)
  • 2 celery sticks (thinly sliced)
  • 1/2 a large red pepper (thinly sliced)
  • 1 tbsp capers (rinsed)
  • 2 garlic cloves (crushed or finely chopped)
  • 1 tbsp raisins
  • 750g ripe tomatoes (cored, deseeded and sliced (save the liquid from the tomatoes by rubbing the seeds though a sieve))
  • Black pepper
  • 1/4 of a lemon
  • 1 tbsp white wine vinegar
  • 2 tsp sugar
  • A handful of basil leaves

Heat 3 tbsp of oil in a large heavy pan. Fry the aubergine chunks in hot oil until they begin to colour. Turn down the heat and add the remaining oil. Add the onion, celery, pepper, capers, garlic and raisins, and cook gently until the mixture is soft.

Spread the mixture over a large baking tray and scatter the tomatoes over the top. Mix together the tomato liquid, pepper, lemon juice, vinegar and sugar, and pour this mixture over the vegetables.

Cook in the oven at 140C (Gas mark 1) for about a hour or until the tomatoes begin to fall apart (I cooked mine (in the top of the oven) with slow roasted lamb, increasing the oven temperature to 140C for the final hour). mix in the basil leaves before serving.

Red pepper and butternut squash soup

Redpepper&Butternut_SoupI made this with butternut squash which had previously been roasted and a red pepper which had been ‘charred’ (see below). Both processes greatly enhance the flavour of the soup.

Enough for 3:

  • 1 large red pepper
  • 2 tbsp oil
  • 1 onion (thinly sliced)
  • 1 clove garlic (finely chopped or crushed)
  • 1 red chilli (deseeded and finely chopped)
  • 1/2 of a large butternut squash (previously roasted (as one piece)) and cut into small chunks
  • 150ml passata
  • 500ml water
  • 1 tsp vegi stock powder
  • 2 tbsp double cream
  • Season with black pepper and lemon juice

Char the red pepper by blackening the skin all over using a gas ring (on high) or a blowtorch.  Rub off the skin in a bowl of cold water, and slice.

Heat the oil in a large saucepan. Add the onion and cook gently for five minutes. Add the garlic and chilli and cook for a further 2 minutes.

Add the red pepper, the butternut squash, the passata and the water, and stir in the vegi stock powder. Bring to the boil and simmer (covered) for 20 minutes.

Take off the heat and blend (using an electric blender or a liquidiser). Stir in the double cream and heat until just boiling.

Season and serve.

Warm Duck Salad

Duck_Salad2-horzThis is a recipe I thought up on a hot day – for 2 people:

  • 2 duck legs
  • 60g wild rocket
  • 90g quinoa (cooked according to the instructions, rinsed, drained and cooled)
  • 1 red pepper (charred (over a gas ring or with a blowtorch, skin rinsed off, and sliced (1/2cm wide))
  • 20 fine green beans (cooked, cooled and cut into 3cm lengths)
  • 40 (approx) pumpkin seeds (I used butternut squash seeds, as I roasted a squash at the same time as the duck legs)
  • 2 spring onions sliced (actually I used some cocktail pickled onions (quartered) that were lurking in the fridge)
  • Seeds from 1/2 pomegranate
  • 1 fresh pineapple ring (cut into thin wedges)
  • For the dressing:
    • 2 tsp honey
    • 2cm cube of fresh ginger (finely grated)
    • 1 small red chilli (finely chopped)
    • 1 tbsp soy sauce
    • 2 tsp shaoxing rice wine
    • Juice of 1/6th of a lime
    • 3 tbsp olive oil
    • 1 tbsp white wine vinegar
    • Pineapple juice squeeze from the left-over peelings

Prick the skin of the duck legs all over, and place on a trivet over a roasting tin. Roast for 1.5 hours at 160C (Gas mark 3) or until the skin is crispy and the flesh cooked, basting occasionally.

Meanwhile, in a large bowl mix together the quinoa, rocket, red pepper, green beans, pumpkin seeds and onions.

Combine all the dressing ingredients and mix half the dressing with the salad.

When the duck is cooked, remove from the oven and allow to stand for 10 minutes. Then cut into rough slices, (I found a pair of kitchen scissor were useful here, as you need to cut around the bones).

To serve, divide the salad between two plates. Place the duck pieces on top and sprinkle with the pomegranate seeds and the remaining dressing.

 

Brazilian bean stew

Brazilian_Tile

This recipe is based on one I found on the internet, but the ingredients are what I had left-over or in the cupboard/fridge, so it’s unlikely to be very authentic. Enough for 3:

  • 1 tbsp oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (crushed/finely chopped)
  • 2 red chillies (deseeded and finely chopped)
  • A 10cm piece of chorizo (thinly sliced)
  • 1 red pepper (roughly chopped)
  • 1/3rd of a large butternut squash (peeled, seeds removed and cut into approx 2cm cubes) or equivalent amount
  • 400g tinned chopped tomatoes
  • 1 tsp vegi-stock powder
  • Hot water
  • 400g tinned borlotti beans (drained)
  • Some green vegetables (I used about 70g of kale)
  • 2 tbsp mango chutney
  • Black pepper
  • A few torn coriander leaves

Gently fry the onion, garlic and chilli until they have softened (about 5 minutes); add the sliced chorizo and fry for 3 minutes (stirring occasionally); add the red pepper and butternut squash and cook for another 3 minutes.

Add the tomatoes, the stock powder, and sufficient hot water to cover the mixture; bring to the boil and simmer for about 30 minutes (or until the butternut squash has cooked).

Add the beans and the green vegetables; bring back to the boil and cook until the green vegetables are sufficiently cooked.

Stir in the mango chutney. Add black pepper to taste, and serve sprinkled with coriander.

Paella

Paella-tile

For 2 generous portions:

  • 3 tbsp olive oil
  • 1 chicken breast cut into approx 1.5cm cubes
  • 1 onion (peeled and thinly sliced)
  • 1 medium red pepper (cored, deseeded and finely sliced)
  • 2 cloves of garlic (finely chopped/crushed)
  • 3 cooking chorizos (sliced) – or equivalent of dried chorizo
  • 1 generous pinch of saffron (or you could use a small amount of turmeric – but it won’t taste the same (or leave it out altogether))
  • 120g of arborio or carnaroli rice
  • 1/2 chicken stock cube (crumbled)
  • Hot water
  • 100g frozen peas
  • 10 large raw frozen prawns
  • Lemon juice
  • Black pepper

Heat 1 tbsp of oil in a large, thick bottomed saucepan, metal casserole dish or paella pan. When the oil is hot, add the chicken and stir until brown. Remove the chicken.

Add 1 tbsp of oil and gently heat the pan. Add the onion and pepper. Stir and cover, leaving to cook very gently for 10 minutes (stirring occasionally). Stir in the garlic and cook for another 3 minutes. Turn up the heat and add the chorizo and stir for another 2 minutes. Add the chicken.

Add the remaining 1 tbsp of oil together with the saffron and rice. Stir to ensure the rice is coated with oil, and cook gently until the rice starts to go transparent.

Crumble in the stock cube and add enough hot water to cover the rice. Bring to the boil. Stir, turn down the heat, and cook very gently (covered) for about 25 minutes (or until the rice is almost cooked), stirring frequently and adding more hot water as necessary.

Mix in the frozen peas and ‘bury’ the prawns (it’s fine if they are still frozen) in the paella. Turn up the heat (to moderate) and continue cooking until the prawns have turned pink.

Season with lemon juice and black pepper to taste. Serve.