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Braised Lotus Root

Braised Lotus Root recipe, eat well on universal credit

We’re very fortunate to have several large Asian supermarkets in York. Last Saturday we ventured into town to gather a few bits and bobs we couldn’t get at the smaller local Asian shop. So the next few recipes use a selection of more traditional ingredients.

Ingredients:-

300g of fresh Lotus Root
3 Tbsp of Spirit Vinegar
½ Tbsp of Salt

Sauce Ingredients:-

230ml of Water
10 Tbsp of Soy Sauce (Gluten free for us)
5 Tbsp of Honey
7 Tbsp of Sugar
Sesame Seeds to dress

Method:-

(1) Peel the Lotus Roof and cut into 1/4” slices.
(2) In a large pan cover the slices with water and add the Salt and Vinegar.
(3) Bring to the boil and slimmer for 10 minutes. Don’t worry about the pond smell, it soon dissipates!
(4) Drain and set aside.
(5) Mix the Sauce ingredients.
(6) In a large pan heat the Sauce and add the Lotus Root pieces.
(7) Bring to the boil while continuously stirring to prevent sticking.
(8) Reduce the heat and simmer for a further 20 minutes while continuously stirring. The Sauce will reduce to a thick syrup.
(9) Lift the Lotus Roof from the pan and spoon a little of the Sauce over them.
(10) Chill in the fridge until ready to serve.
(11) Garnish with Sesame Seeds and serve as a side.

These were a little too sweet for us, but we tend to prefer savoury dishes. The texture was really good though.

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Spinach and Glass Noodles with Crackling Spinach and Seaweed

Spinach and Seaweed work well of “S” in our Vegetarian Alphabet. Although there are quite a few ingredients in this dish they are all inexpensive and we were comfortably within our £2 per person budget.

Asian style Spinach and Glass Noodles with Jerk Sauce ingredients:-

Spinach
Rice Glass Noodles
1 Onion, finely diced
2 Cloves of Garlic, minced
Chick Peas, soaked
Soy Sauce
Brown Sugar
Olive Oil
Chilli Flakes
Dried Mushrooms, rehydrated
Mange Tout
Baby Sweetcorn
Red Pepper, diced
Jerk Sauce
White Wine Vinegar
Tomato Ketchup
Salt & Pepper

Jerk Sauce Method:-

(1) Lightly fry half of the Onions in a little Oil and then add the Garlic.
(2) Add the Tomato Ketchup and reduce slightly.
(3) Add the Tomato Puree.
(4) Add the Brown Sugar, Chilli Flakes, Soy Sauce and Jerk Sauce.
(5) Taste for seasoning and add Salt & Pepper as required.
(6) Add White Wine Vinegar to thin the consistency.

Asian style Spinach and Glass Noodles method:-

(1) Lightly fry half of the Onions in a little Oil and then add the Garlic.
(2) Season with Salt, Pepper and Soy Sauce.
(3) Add Chilli Flakes.
(4) Add the Mushrooms, Mange Tout, Baby Sweetcorn and Red Pepper.
(5) Toast the Chick Peas for 5 minutes under the grill for 5 minutes with a little Salt and some Chill Flakes.
(6) Boil the Glass Noodles and a minutes.
(7) Stir in the Spinach.
(8) Add a little Soy Sauce.
(9) Drain the Noodles.
(10) Stir in the Noodles.
(11) Combine the Jerk sauce with the noodles etc.

Crackling Spinach and Seaweed ingredients:-

Dried Seaweed
Spinach, deep fried
Oil
Garlic, minced
Cumin Seeds,
Caster Sugar
Chilli Flakes
Salt

Method:-

(1) Toast the Garlic and Cumin Seeds in a little Oil.
(2) Add the Sugar, Salt and Chilli Flakes.
(3) Add the Spinach and Seaweed.
(4) Serve as a side.

As a pair of omnivorous folk it’s not often that we say “That’s the best meal we’ve had in quite some time” for a Vegetarian dish – But we bit!

 

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