Posts (page 2)
Fed up and hungry after a long day in the office full of frustrations I came home to not much in the cupboard. The following recipe - an hybrid cross between Undey Vindaloo and Turkish Menemen - was a big success and cheered up a miserable day no end. Best results when cooked in a lidded skillet.
Vindamen or Meneloo
2 small onions, peeled and roughly chopped
2 cloves garlic, peeled and chopped
3 - 4 egg sized new potatoes, scraped and diced
50g / 2oz chestnut mushrooms, cut into chunks
1 tbs Pataks Korma paste
1 tbs olive oil
200ml / 7fl oz stock or water
3 - 4 free range eggs
1 tbs fresh chopped coriander
Put the onions, garlic, potatoes, mushrooms, curry paste, and oil into a skillet or deep frying pan over a low heat and mix well to combine. Cover and cook, shaking from time to time, for 10 minutes. Add the stock or water and stir well making sure nothing is sticking to the base of the pan. When the potato is just soft and the mixture is thickening, carefully crack the eggs over the dish. Cover and continue to cook over a low heat until the eggs are just set. Serve scattered with the fresh coriander and (naan) bread or chapatis.
(c) Sarah Beattie 2007
More vile weather - rain, rain and more rain. Yesterday I had my mother- and sister-in-law for lunch and gave them lovely Maris Bard potatoes (creamy and earthy - a wonderful not waxy new potato), roasted butternut squash with thyme and olive oil, scattered with the first picking of our Aquadulce broad beans (tiny, sweet and green) and this tart.
I didn't let on there was roasted garlic in it - but it went down well. Also good cold with salad (if it ever stops raining.....)
Pea & Goats Cheese Tart
200g / 6oz flour
100g / 3oz butter or margarine
a little water
1 bulb garlic
450g / 1lb peas in pods
150g / 5oz Goats cheese (soft rinded in a log)
3 eggs
1 tbs freshly chopped mint
salt, pepper
Rub the fat into the flour and add enough water to bind into a soft dough. Wrap and chill.
Wrap the garlic in foil or greaseproof and put into a hot oven - 200C / 400F / Gas Mk 7 for 20 - 30 minutes until soft.
Pod the peas and cook in a little water for 5 minutes. Drain. Puree with the cheese, eggs, mint and the softened peeled garlic. Season well.
Roll out the chilled pastry and line a 20cm / 8in baking dish. Trim, saving scraps for a lattice. Scrape in the pea filling. Level and cover with the lattice. Bake at 200C / 400F / Gas Mk 7 until golden.
(c) Sarah Beattie 2007
I've been meaning to start a blog for a very long time now so here goes......
I thought I would post occasional / additional recipes so people who have enjoyed my books or my monthly recipe for the Soil Association www.whyorganic.org could find more of the same.
Today it's Baked Empanadas - in this less than perfect summer weather they make a great supper with some new potatoes and green salad (carry the Mexican theme through with Avocado, Lime and Coriander on Cos or Romaine lettuce):
Empanadas are turnovers, quite similar to Indian samosas, which are normally deep fried however in this recipe they are baked.
Filling:
1 tbs oil
1 small onion, chopped
2 cloves garlic, chopped
1 green chilli, finely chopped
2 large tomatoes, chopped (can use half a tin)
250g / 8oz spinach, washed, dried and chopped
ground allspice
salt, pepper
Dough:
350g / 12 oz flour
½ tsp salt
200ml / 7fl oz very hot water
50g / 2oz margarine, cut into small dice
Fry the onion, garlic and chilli for a couple of minutes. Add the tomato and spinach. Cook, stirring, until reduced. Season with allspice, salt and pepper.
Place the flour and salt in a bowl. Pour on the hot water and margarine. Mix to a soft dough, first with a fork then when cooled enough with your hands. Knead well. Keep covered. Divide into 12 balls. Roll each out thinly to tea plate size. Place a good spoon of filling on one half and fold over to make a half moon shape. Pinch the edges together well. Repeat with the rest of the dough and filling.
Heat a little oil in a roasting tin in a hot oven (gas mk 7 / 400F / 200C) . Place the empanadas in the hot oil and bake for 10 minutes, turning once, until crisp and browned.
(c) Sarah Beattie 2007
