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Mushroom Bourguignon

“M” in our Vegetarian Alphabet. We don’t often have wine in the flat, but when we do..... Actually Red Wine and Sue don’t get alone very well, but the small amount in this recipe really made the dish and didn’t hurt!

Ingredients:-

1 Onion, finely sliced
1 Carrot, thinly sliced
Chestnut Mushrooms, Sliced
Dried Mushrooms, soaked over night
1 ½ tsp Thyme
3 cloves of Garlic, minced
A hearty glug of Red Wine
1 Veg Stock Cube dissolved in 500ml of hot water
2 Bay Leaves
1 tbsp of Tomato Paste
1 tsp of dried Yeast
1 tbsp Cornflour
Salt & Pepper
Oil to fry

Method:-

(1) Soak your dried Mushrooms in water over night. Drain and set aside.
(2) Fry your Onions and Carrots gently until softened.
(3) Add the Mushrooms, Garlic, Thyme and Salt & Pepper.
(4) Simmer for 5 minutes.
(5) Stir in the Tomato Paste.
(6) Glug in the Wine and bring to the boil.
(7) Reduce the heat and add the Stock, Bay Leaves, Yeast ans Cornflour.
(8) Stir well and cook on a low heat for a further 10 minutes.
(9) Season to taste and serve over Rice Noodles.

Again although we have no intention of going Veggie / Vegan this was a really tasty meal. Served over some Rice Noodles.

 

Lacto – Fermented Green Walnuts

Pickled Green Walnuts are a bit of a Chefy thing and cost £5.95 for a 225g jar on-line. Pff! These cost us 39p and a bit of Salt….

Ingredients:-

Salt
Water
Green Walnuts
10% Acidity Spirit Vinegar

Method:-

(1) Make a 2% Brine. We used Himalayan Pink Salt because we had some. But any Salt will work as long as it doesn’t have Iodine salts as an anti-caking agent.
(2) Allow the brine to cool to room temperature.
(3) With a folk stab each Green Walnut several times. There are a great deal of Tannings in Green Walnuts and you are likely to have stained hands. Your skin will replace itself after about 3 weeks, but until then….. Or put some gloves on!
(4) In a clip top jar pack the Green Walnuts tightly and then add the Brine.
(5) There is some interesting chemistry about to occur which means that you will not need to worry about venting the brew. Leave unattended for 2 weeks. The colour changes are great fun if you have kids in the house however.
(6) Remove the now Green and Black Walnuts and allow to stand in the kitchen on kitchen paper overnight. They are still highly staining by the way.
(7) In the morning they will be uniformly Black.
(8) Add to jars and immerse in Spirit Vinegar.

Usually when Lacto – Fermenting I would leave the Pickle in it’s Brine for storage. These little chaps are slightly different and the intensity of flavour is sufficient after 2 weeks. They are very pungent and it is possible to “Over Egg” this gig, ending up with something that is simply overpowering.

 

Kofta - (Lambless)

We’ve arrived at “K”  in our Vegetarian Alphabet for fun gig. So Koftas seemed like fun. This is a totally made up recipe, but all recipes were made up by somebody at one time or another.

Ingredients:-

100g of Mung Beans
100g of Brown Lentils
Gram Flour
Dried Parsley
1 medium Onion, finely chopped
Ground Coriander
Cumin
Chilli powder
Garam Masala
2 cloves of Garlic, grated
Dried Ginger
Salt & Pepper
Oil to grill
1 tsp of Bicarbonate of Soda

Method:-

(1) Soak the Mung Beans and Lentils overnight
(2) Drain and rinse and boil with the Bicarbonate of Soda for 20 minutes.
(3) Drain again and set aside to cool.
(4) Mix the Gram Flour, Parsley, Onion, Coriander, Cumin, Chilli powder, Garam Masala, Garlic, Dried Ginger and Salt & Pepper in a large bowl.
(5) When the Beans and Lentils have drained and cooled pulse them a couple of times in a blender. You are looking for something slightly lumpy. Not a mush!
(6) Mix everything together and add Gram Flour if required so that you have a consistency which you can form around a skewer.
(7) Form around skewers to make your Koftas about an inch (2.5cm) think.
(8) Grill or Griddle turning regularly until your Koftas browned on all sides and heated through.

We served ours on a bed of boiled Rice with a Yogurt, Mint and Cucumber dip, Plum and Ginger Chutney, plus Coleslaw.

 

DIY Pizza

We’re great advocates for making everything we possible can from scratch. But Pizza bases have been out of reach since Lock-Down and we couldn’t get fold of Gluten free Bread Flour. Yesterday I made my usual discount isle forage in the local supermarket and the cleaning team had some of the fittings out to clean behind. Hanging off the back of the fitting was a 1kg bag of gold! I skipped home like a child who had found a £20 note. So armed with ½ a roast Chicken from the previous evening and a pack of Chorizo sliced Sue and I set about Pizza and Garlic Bread.

The full recipe from Phil Vickery’s “ Essential Gluten Free “ is below:-

Ingredients:-

250g Gluten free Bread Flour
½ tsp Salt
1 tsp Sugar
7g Fast action Yeast (We got a 250g pack from the local Polish Deli a while ago)
200ml warm Water
1 tsp Cider Vinegar
1 tsp Oil plus extra for brushing

Method:-

(1) Line a round baking tray with parchment.
(2) In a bowl mix the Flour, Salt, Sugar and Yeast.
(3) Add the warm Water, Vinegar and Oil.
(4) Whisk well for 3 minutes to form a smooth and elastic dough.
(5) Turn out onto your lined baking tray and using the back of a spoon spread. Push a little extra Dough towards the edges to form a raised circle.
(6) Brush the outer edge with Oil. This will for your crust.
(7) Set aside for 15 minutes while the oven comes up to 200c.
(8) Bake for 15 minutes until it is cooked but still pale.
(9) Allow to cool.
(10) Spread with Sauce, Toppings of your choice and grated Mozzarella.
(11) Place back in the oven and bake until the toppings are fully heated and the Cheese has melted.

The toppings are entirely up to you. Provided you don’t add Pineapple rings!!!!  

Lentil and Leek Pie

We even made an extra pie for the local fox, they are omnivorous after all!

Ingredients:-

Leeks thickly sliced
Onions, sliced
Lentils
1 Carrot, chopped
2 Potatoes, cubed
Tomato Paste
Mixed Herbs
Vegetable Stock
Salt & Pepper
Gluten free Puff Pastry
Margarine & Oil

Method:-

(1) Soak your Lentils overnight and drain.
(2) Sauté the vegetables in the Margarine & Oil.
(3) add the mixed Herbs and season to taste.
(4) Stir in the Tomato Paste.
(5) Add the Vegetable Stock and allow to simmer.
(6) Add the Lentils and simmer for 20 minutes. Add more Stock it the filling becomes too think.
(7) Cover with Puff Pastry and cook in the oven at 180c until golden brown.

 

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