Friday, 28 April 2017

Baiao de Dois - Brazilian Rice & Beans



I lived in Ceara, Brasil for 6 months as part of my gap year....more years ago than I would like to admit, one of the lasting memories from our time there is some of the food we ate & this recipe is a rice & beans dish we ate many times a week.

Ingredients:

1 onion
1 garlic clove
Drizzle of olive oil
1 cup rice
1 tbsp dried coriander
400g tin of black eyed beans
2 cups of stock
Handful of frozen peas
175g mozzarella, chopped into cubes

Method:

  1. Heat the oil & gently cook the onion & garlic until soft.
  2. Add the rice & coriander with another drizzle of oil & stir until the rice is transparent.
  3. Add the beans, stock & peas, bring to gentle simmer & cover the pan.
  4. Allow to simmer until all the stock is gone approximately 10 mins. Keep the pan covered & allow to rest for 5 mins.
  5. Add the mozzarella & stir in well. 
  6. Allow to melt for another 10-15 mins.

In Brazil you would eat this dish with meat, but being a veggie I would often serve some veggie sausages with it, but can be eaten as a dish in it's own right. Also nice cold as a rice salad.

Friday, 21 April 2017

Vegetarian Sausage, Orange & Root Veg One Pot


Ingredients:

6 vegetarian sausages (I used Linda McCartney's)
2 oranges
1 red onion, chopped into chunks
1/2 a swede, peeled & chopped
1 small turnip, peeled & chopped
1 sweet potato, peeled & chopped
1 tbsp maple syrup
1 tbsp olive oil
1 tbsp dried thyme

Method:

  1. Preheat oven to 200C.
  2. Place the sausages and chopped root vegetables into an oven proof dish.
  3. Sprinkle the thyme and grind some black pepper over the sausages and vegetables.
  4. Halve and squeeze the juice of the oranges into a jug. Add the remains of the oranges to the dish with the sausages and vegetables.
  5. Add the olive oil and maple syrup to the orange juice, mix well.
  6. Pour the orange juice mix over the ingredients in the oven proof dish and stir well, so that all the ingredients are coated.
  7. Place in the oven for 45-50 mins, turn over in the middle of the cooking and remove from the oven when golden brown.

Serve with mashed or boiled potatoes.

NB Could probably be also made with meat sausages.


Friday, 14 April 2017

Vegetarian Shepherd's Pie



Ingredients:

Filling:
1 leek, sliced
2 carrots, chopped
150g mushrooms, chopped
1 clove of garlic, crushed
3 tbsp dried sage (or 3 fresh leaves if available)
3 tbsp dried thyme (or 3 sprigs of fresh thyme leaves only if available)
250g dried green lentils
750ml vegetable stock (made with 1 vegetable OXO cube)
400g tin of chopped tomatoes
200ml red wine
1 tbsp (vegetarian) Worcestershire sauce
1 tbsp soy sauce
tbsp olive oil

Topping:
2 large sweet potatoes
2 large potatoes
1 small/medium cauliflower, heads only
large knob of butter
handful of grated cheese

Method:

  1. Preheat oven to 200C.
  2. Heat the oil in a pan and gently fry the leeks, until they begin to soften.
  3. Add carrots, mushrooms and garlic, continuing to cook for 4-5 mins, stirring occasionally.
  4. Add the herbs, lentils, tinned tomatoes, vegetable stock, red wine, soy sauce & Worcestershire sauce and stir together well.
  5. Bring to the boil and allow to simmer on a low heat for 30-40 minutes to thicken slightly.
  6. Whilst the filling is simmering, boil the potatoes, sweet potatoes & cauliflower in a pan together for 15 mins until all is soft.
  7. Drain the vegetables and add the butter to mash until smooth.
  8. Transfer the filling to an oven proof dish and top with the mashed vegetables. Sprinkle the grated cheese on the top.
  9. Bake in the oven for 20 minutes until golden brown.

Friday, 7 April 2017

Cabbage & Leek Potato Skins






Ingredients:

8/9 medium jacket potatoes, pre-cooked & cooled
1 large leek, sliced
several large Savoy cabbage leaves, chopped finely
handful of grated cheese
2 eggs, beaten
olive oil




Method:

  1. Preheat oven to 180C.
  2. Halve the jacket potatoes & spoon out the potato insides into a bowl, leaving the skins intact.
  3. Gently heat the oil in a pan, add the cabbage & leek to cook gently, stirring constantly.
  4. Once the cabbage & leek have softened mix in with the potato.
  5. Add the grated cheese & beaten eggs and mix well.
  6. Spoon the filling back into the potato skins.
  7. Place on a baking tray & bake for 30-40 mins until golden brown.

Great hot or cold for a buffet.


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