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Vegetarian Pattie
Let’s not go down the “Fake Meat Burger” road. Impossible Meats are doing very nicely from both positive and negative media coverage of the recent Burger King Impossible Whopper debacle in the USA and from a personal point of view (Tony) I have an bit of an issue with Vegetarian / Vegan meat ‘Substitutes’ being intentionally made to look like bits of dead animals. If you want to eat a vegetable based diet then good for you.
Ingredients:-
Finely grated vegetables of your choice – We used Mushroom, Beetroot, Carrots, Onion and Spring Onions
Grated raw Potato with the excess water squeezed out
Dried Parsley
Fried Mint
Flour (Gluten free in our case) – Just enough to make the mixture form-able
1 Beaten Egg
Salt & Pepper
Oil to fry
Method:-
(1) Mix everything excluding the Flour in a large bowl.
(2) Add just enough Flour so that you can form the Pattie shape and it won’t flatten under its own weight.
(3) Heat the oil in a frying pan to a medium heat and fry gently on both sides.
(4) Transfer to a grill tray in a pre-heated oven at160c and cook for a further 20 minutes
We actually have these as a side with a home made Pie and Peas. But they were very filling and would have worked pretty well with some salad and Cheese in a bun. (Still avoiding the Burger gig you’ll note!)
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- Written by Tony Carson
- Category: Recipes
Our second “Vegetarian Alphabet” recipe. This was quite a long process. But very tasty….
Ingredients:-
100g Rosecoco Beans
2 Fresh Beetroots including their tops
2 Medium Potatoes
Bryndza Cheese ( We made this ourselves – Feta will replace this )
2 Small Onions
½ a Yellow and ½ a Red Pepper
Fresh Rosemary
Dried Rosemary
Mixed Herbs
2 leaves of Winder Green Cabbage
Turmeric
Chilli Flakes
Salt & Pepper
Spirit Vinegar
Halved Cherry Tomatoes
Oil
Method:-
(1) Soak the Beans for at least 5 hours.
(2) Cut the greens off the Beetroots, leave a inch or so attached.
(3) Sprinkle with Vinegar, lay on fresh Rosemary and drizzle with Oil. Keep the greens.
(3) Roast them for 40 minutes at 180c and then set aside to cool.
(4) Drain the Beans and add to a pan of fresh water with a little Turmeric.
(5) Bring to the boil and then simmer for 40 minutes.
(6) Drain the Beans and set aside.
(7) When cool enough to handle peel the Beetroot and cut into chunks.
(8) Peel and dice the Potatoes and pre boil in salted water for 5 minutes.
(9) Drain and add little salt, a dash or Oil and mixed Herbs. Set aside to cool.
(10) Skin and chop the Onions and Peppers, arrange on a baking tray and drizzle with Oil and sprinkle with dried Rosemary.
(11) Add the Beetroot and stir together.
(12) Place in the oven on the middle shelf at 180c.
(13) Place the Beans on a baking tray at the bottom of the oven.
(14) Grill the Cheese the Cherry Tomatoes.
(15) Chop the Cabbage leaves and Beetroot stems and stir fry with a little Salt & Pepper.
(16) Fry the diced Potatoes until crispy. These can be served as a side once dried on kitchen paper.
(17) Sprinkle the roasted Bean with Chilli flakes and then place under the grill so they pop.
(18) Bring everything together on a plate and dress with the Cheese and grilled Tomatoes.
We fried some Beetroot discs as crisps for a side to go with the cubed Potatoes. This is certain not a recipe for a quick turn-around. But it was really tasty.
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- Written by Tony Carson
- Category: Recipes
Sue’s daughter Claire bought her a Cheese making kit for Mothers Day. As we were plunged into Lock Down and we love messing about in the kitchen this turned out to be the best gift possible. Or first completed Cheese was the cornerstone of last nights meal and it was really good.
Our only alteration next time we do this recipe will be to use slightly less Salt in the drying stage and just give it a bit more time.
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- Written by Tony Carson
- Category: Recipes
Well I guess we're all in the same boat? We've a reasonable amount of dried foods, plenty in freezer, but we've forgotten some bits and bobs. So we've had to swap a few ingredients.
(1) No Lettuce? Use the greens from the top on a bunch of Beetroot!
(2) We don't have much salad in all all and can't get any, so use 4 Potato Waffles to add bulk!
A bowl of thin hand cut fries, some homemade red Cabbage & Celeriac Coleslaw and homemade Onion rings. It might not have been the healthiest meal, but it tasted gooood!
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- Written by Tony Carson
- Category: Recipes
We like to set ourselves little challenges. We’ve done the “Ingredients Alphabet”, “Around the World” etc. So this time we’re going to jump on the Vegetarian gig and do a “Vegetarian Alphabet”
Aubergine for “A” works.
We;re not into the “Fake Meat” concept so the Urad Dal which we bought from the local Continental shop added the Meaty texture.
Ingredients:-
Urad Dal – (Split Black Lentils)
½ tube of Tomato Puree
1 Aubergine halved and scooped out. (Save the flesh)
3 Onions, sliced
2 cloves of Garlic, minced
Mixed Herbs
Salt & Pepper
Chilli Flakes
Mushrooms, sliced
Grated Cheese
Cherry Tomatoes
Oil
Method:-
(1) Add the Tomato Puree to a little water in a saucepan and bring the Urad Dal to the boil. Reduce the heat, season with Salt and Pepper and simmer for a good hour. Add extra water as required as they are very thirsty little dudes.
(2) When the Urad Dal has expanded and softened take them off the heat.
(3) In a frying pan fry the Onions until translucent.
(4) Add the Mushrooms and fry for a further 5 minutes on a low heat.
(5) Cut the Aubergine lengthways, scoop most of the flesh out and Oil.
(6) Place in the oven at 180c and roast for 30 minutes.
(7) Add the Aubergine flesh, Urad Dal and all the other ingredients excluding the grated Cheese and halved Cherry Tomatoes to the frying pan and fry gently stirring occasionally.
(8) Remove the Aubergine halves from the oven and stuff with your filling.
(9) Heat the grill.
(10) Dress with the Cherry Tomatoes and grated Cheese and place under the grill.
(11) When the Cheese has melted you’re good to go.
We served ours with Chips and Peas. It was really very tasty and filling.
- Details
- Written by Tony Carson
- Category: Recipes
Folk have been raiding the Gluten free bread. So I thought I'd have a pop at a Ciabatta with a slightly modified version of Sue Burger Bun recipe. To be honest we were quite impressed.
Ingredients:-
240g Self Raising Gluten free flour
½ tsp Salt
200g Grated Cheese
The chopped leaves from 2 sprigs of fresh Rosemary and Sage
240ml Milk
4 tbsp Mayonnaise
3 tbsp Margarine
A little Butter
Method:-
(1) Gently heat the Butter and ½ of the Rosemary & Sage.
(2) Set aside to cool.
(3) Mix everything else.
(4) Heat the Margarine with the remaining herbs and Cheese.
(5) Spoon everything into a bread tin.
(6) Pre Heat the oven to 180c
(7) Add the grated Cheese and Herbs to the top.
(8) Bung in the oven for 45 Minutes.
Cool on tray and use as sliced Ciabatta.
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