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by Jamie Oliver


  1 baby gem lettuce

  4 soft burger buns

  2 uncooked poppadoms

  mango chutney

  Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice. Add the curry paste and 50ml of water, then mix.

  Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes. Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Finely shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds each.

  Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over. Place a crispy bhaji burger on top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on and press down lightly.

  Serve with a cold beer and extra fresh chilli if you love a bit of heat (like me!).

  You can have a lot of fun with this recipe by mixing up not only the veg you choose but also the curry paste.

  ROGAN JOSH SCOTCH EGGS

  RUNNY GOLDEN YOLKS, CRISPY NAAN BREADCRUMBS & MANGO CHUTNEY

  SERVES 4–8 | 50 MINUTES PLUS CHILLING

  5 large eggs

  2 × 250g packets of mixed cooked grains, ideally with punchy flavour

  2 heaped teaspoons rogan josh curry paste

  1 bunch of fresh mint (30g)

  50g plain flour

  1 naan bread

  2 litres vegetable oil, for frying

  mango chutney

  Soft-boil 4 eggs in a pan of boiling salted water on a medium-high heat for 5 minutes exactly, then drain, cool under cold running water, and peel. Tip the grains into a food processor with the curry paste, pick in the mint leaves, then whiz until fairly fine and tacky in texture, adding a splash of water, if needed. Divide into 4 balls. One at a time, pat out on a 15cm square of greaseproof paper, to just under 1cm thick. Place the paper flat on your hand, put a peeled egg in the centre and mould the mixture up and around the egg to seal it inside, using the paper to help you. As it comes together into a ball, remove it from the paper and press gently in your hands to create the perfect covering – patch up any holes as you go. Place the flour in one bowl, beat the remaining egg in another, then whiz the naan to fine crumbs and tip into a third bowl. Cover the coated eggs with flour, dip into the beaten egg and roll in the crumbs until well covered, then chill.

  When you’re ready to cook, just under half-fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go. Carefully lower the Scotch eggs into the pan using a slotted spoon and cook for 8 minutes, or until golden. Scoop out and drain on kitchen paper. Cut in half and serve seasoned lightly with sea salt and with mango chutney for dunking.

  Fantastic with salad for dinner, or serve up half as a starter or lighter bite.

  Super-fun made with the double yolker eggs you’re able to buy these days – everyone loves them!

  ROASTED FALAFEL PITTA POCKETS

  SILKY TAHINI, CHOPPED SALAD, CRISPY CHICKPEAS & GARLIC, POMEGRANATE

  SERVES 4 | 1 HOUR

  2 × 400g tins of chickpeas

  olive oil

  2 cloves of garlic

  ½ teaspoon each dried chilli flakes, fennel seeds, cumin seeds, ground coriander

  1 big bunch of mixed fresh herbs, such as flat-leaf parsley, coriander, mint (60g)

  200g frozen peas

  4 ripe tomatoes

  ½ a cucumber

  extra virgin olive oil

  1 lemon

  ½ a pomegranate

  4 large pitta breads

  4 tablespoons tahini

  Preheat the oven to 200ºC/400ºF/gas 6. Drain the chickpeas, placing a handful into a small non-stick ovenproof frying pan over a medium heat with 3 tablespoons of olive oil. Peel, finely slice and add the garlic, then cook until golden, stirring regularly while you whiz up the falafel mix. Working quickly, place the spices in a food processor with a pinch of sea salt and black pepper. Tear in the herbs, discarding the stalks, then tip in the remaining chickpeas and the peas and whiz to combine, keeping a bit of texture. Remove the chickpeas and garlic to kitchen paper with a slotted spoon, leaving the flavoured oil behind. Carefully add the falafel mix to the hot flavoured oil and press out with a spatula to flatten and fill the pan. Fry for 5 minutes, then roast for 40 minutes, or until golden and crisp.

  Meanwhile, finely chop the tomatoes and cucumber and scrape into a bowl. Drizzle lightly with extra virgin olive oil, squeeze over the lemon juice and season with salt and pepper. Holding the pomegranate half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble into another bowl.

  Warm the pittas in the oven for 2 minutes, then cut strips off one side and open out to create pitta pockets. Loosen the tahini with a splash of water, if needed, then rub 1 tablespoon around the inside of each pitta pocket. Randomly stuff with a quarter of the falafel, breaking and pushing it in, then load up with as much salad and pomegranate as you can fit in. Finish with the crispy chickpeas and garlic, and serve any leftover salad on the side.

  Jazz this up even more by serving with a dollop of harissa swirled yoghurt – seriously good!

  ONE-PAN WONDERSPLEASE SELECT A RECIPE

  TAP FOR TEXT VERSION

  ONE-PAN WONDERS

  SCRUFFY AUBERGINE LASAGNE

  SUMMER BUBBLE & SQUEAK

  PROPER BAKED BEANS

  GREEK-INSPIRED CAULIFLOWER STEW

  TOMATO & SPRING VEG FRITTATA

  ANGRY PASTA FAGIOLI

  SHAKSHUKA, MY STYLE

  SPEEDY EGG-FRIED RICE

  SCRUFFY AUBERGINE LASAGNE

  SWEET TOMATO SAUCE WITH GARLIC, SAGE & LEMON, CHEESE & ALMOND CRUNCH

  SERVES 6 | 1 HOUR 35 MINUTES

  3 large aubergines (400g each)

  3 onions

  6 cloves of garlic

  1 bunch of fresh sage (30g)

  olive oil

  1 teaspoon dried chilli flakes

  1 lemon

  2 × 400g tins of quality plum tomatoes

  80g mature Cheddar cheese

  80g Parmesan cheese

  300g fresh lasagne sheets

  50g blanched almonds

  Place a large shallow casserole pan on a medium heat with 250ml of water. Halve the aubergines lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. Meanwhile, peel and finely slice the garlic, and pick the sage leaves. Preheat the oven to 200ºC/400ºF/gas 6.

  Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins’ worth of water, and simmer for 20 minutes, stirring occasionally.

  Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden
and bubbling.

  I love this served with a big crunchy green salad dressed with balsamic vinegar.

  To make vegetarian: swap Parmesan for vegetarian hard cheese.

  Two of my girls are gluten-intolerant, so I often turn this into a pasta bake by using gluten-free pasta. Feel free to use any pasta shape. Simply parboil before adding.

  SUMMER BUBBLE & SQUEAK

  CHILLI FRIED EGGS, APPLE & WATERCRESS SALAD, FRENCH DRESSING

  SERVES 4 | 1 HOUR

  600g baby new potatoes

  150g fresh or frozen peas

  150g fresh or frozen broad beans

  ¼ of a Savoy cabbage (250g)

  1 courgette

  1 carrot

  olive oil

  4 large eggs

  1 fresh red chilli

  extra virgin olive oil

  1 teaspoon Dijon mustard

  1 tablespoon red wine vinegar

  1 eating apple

  40g watercress

  Scrub the potatoes and cook in a large pan of boiling salted water for 20 minutes, or until tender, adding the peas and broad beans for the last minute, then drain. Meanwhile, trim the cabbage and courgette and scrub the carrot, then roughly chop into 1cm chunks. Place them all in a 26cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and cook for 15 minutes, or until golden and caramelized, then add the potatoes, peas and broad beans. At this point, start to mash it all up – keep mashing and frying for 15 minutes. Season to taste with sea salt and black pepper, pat down and flatten for a final 5 minutes, or until golden and crisp, then turn out on to a platter.

  Fry the eggs to your liking in the same pan, finely slicing and scattering the chilli over the egg. Pour 2 tablespoons of extra virgin olive oil into a large bowl, and whisk in the mustard and vinegar. Matchstick the apple, toss in the dressing with the watercress, and serve alongside the bubble and squeak and eggs.

  If this is what summer looks like, imagine how gorgeous winter could also be – think chestnuts, squash, Brussels sprouts, mushrooms. Wow!

  PROPER BAKED BEANS

  SWEET TOMATO & PEPPER SAUCE, CHEDDAR, ROSEMARY & CRISPY STODGY BREAD

  SERVES 6 | 1 HOUR 10 MINUTES

  1 red onion

  2 cloves of garlic

  1 carrot

  1 fresh red chilli

  olive oil

  1 teaspoon sweet smoked paprika

  1 tablespoon cider vinegar

  1 × 450g jar of roasted peppers in brine

  1 × 400g tin of quality plum tomatoes

  1 level teaspoon black treacle

  4 × 400g tins of beans, such as butter, cannellini

  ½ a loaf of rustic bread (250g)

  60g mature Cheddar cheese

  4 sprigs of fresh rosemary

  Preheat the oven to 200ºC/400ºF/gas 6. Peel the onion and garlic, and scrub the carrot, then whiz in a food processor with the chilli until finely chopped. Tip into a large non-stick ovenproof frying pan over a medium heat with 1 tablespoon of oil and the paprika, then fry for 15 minutes, or until lightly caramelized, stirring regularly. Add the vinegar and leave to cook away, then tip back into the food processor with the peppers (juices and all) and tomatoes and whiz until smooth. Pour back into the pan, add the treacle and bring to the boil. Tip in the beans (juices and all), then simmer for 5 minutes, while you slice the bread 1cm thick.

  Coarsely grate the cheese and stir through the beans, then season to perfection with sea salt and black pepper. Fan the bread over the top of the pan, patching up any gaps, then lightly push it down into the sauce and rub a little sauce over the top. Pick the rosemary leaves and toss with a little oil, then sprinkle over the top. Bake for 30 minutes, or until golden and gnarly (you’re aiming for the perfect contrast between crisp and wonderfully stodgy).

  Nice served as the main event or as a side – I like it with a crispy tangy salad.

  This is a great opportunity to try different beans, or even chickpeas.

  GREEK-INSPIRED CAULIFLOWER STEW

  OLIVES, ZINGY LEMON, FRESH TOMATOES, NEW POTATOES & PEAS

  SERVES 4 | 1 HOUR 25 MINUTES

  1 lemon

  olive oil

  1 bulb of garlic

  2 red onions

  10 black olives (stone in)

  300g new potatoes

  ½ a bunch of fresh oregano (15g)

  10 large ripe plum tomatoes

  1 head of cauliflower, ideally with leaves (800g)

  200g fresh or frozen peas or broad beans

  Preheat the oven to 200ºC/400ºF/gas 6. Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb. Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour. Quarter and add the tomatoes, then season to taste with sea salt and black pepper.

  Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom. Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan. Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelized, basting occasionally and removing the lid halfway through. Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes. Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.

  I love to serve this with bread to mop up the juices – heavenly!

  When adding the peas or broad beans, this is your opportunity to add extra quick-cooking greens like chard, spinach, asparagus, tenderstem broccoli – this will lift the dish and really reflect the seasons.

  TOMATO & SPRING VEG FRITTATA

  PEAS, ASPARAGUS, RICOTTA & FRESH MINT

  SERVES 4 | 2 HOURS 15 MINUTES

  6 large ripe tomatoes

  1 teaspoon dried oregano

  8 large eggs

  50g Parmesan cheese

  60g fresh peas

  300g asparagus

  ½ a bunch of fresh mint (15g)

  olive oil

  125g ricotta cheese

  Preheat the oven to 140ºC/275ºF/gas 1. Halve and deseed the tomatoes, then place in a 26cm non-stick ovenproof frying pan and season with sea salt and black pepper. Sprinkle over the oregano, roast for 1 hour 30 minutes, then remove.

  Turn the temperature up to 200ºC/400ºF/gas 6. Crack the eggs into a large bowl and whisk until pale and fluffy. Grate in most of the Parmesan, add the peas and season with a pinch of salt and pepper. Use a speed-peeler to peel the asparagus into ribbons, discarding the woody ends, then pick and finely chop the mint leaves, adding both to the bowl and mixing together.

  As soon as the oven is up to temperature, remove the tomatoes from the pan and drizzle in 1 tablespoon of oil. Pour in the egg mixture, then place the tomatoes back on top. Spoon over little nuggets of ricotta, and grate over the remaining Parmesan. Bake for 18 minutes, or until golden and just set.

  Nice served with a hunk of crusty bread.

  To make vegetarian: swap Parmesan for vegetarian hard cheese.

  I love making these dehydrated tomatoes, but if you haven’t got time, swap in sun-dried tomatoes – it’s no trouble at all!

  ANGRY PASTA FAGIOLI

  SQUASH, BEANS, WARMING CHILLI, ROSEMARY OIL

  SERVES 4 | 50 MINUTES

  300g butternut squash

  1 carrot

  olive oil

  4 fresh red chillies

  1 onion

  2 cloves of garlic

  300g dried wholemeal penne

  1 × 400g tin of borlotti beans

  1 × 400g tin of quality plum tomatoes

  2 sprigs
of fresh rosemary

  extra virgin olive oil

  1 teaspoon red wine vinegar

  Peel the squash (deseed if needed) and scrub the carrot, then chop into 1cm chunks, and place in a large casserole pan on a medium heat with 2 tablespoons of olive oil. Prick and throw in the whole chillies (this will give you a warming, gentle heat), then cook for 10 minutes, or until lightly golden, stirring regularly. Peel and finely chop the onion and garlic, then add to the pan and cook for a further 10 minutes, or until softened and caramelized.

  Wrap the pasta in a clean tea towel and bash with a rolling pin to crack and break it up (give it some welly!), then stir into the pan with a pinch of sea salt and black pepper. Tip in the beans (juices and all) and scrunch in the tomatoes, along with 3 tins’ worth of water. Pop the lid on and simmer for 20 minutes, or until thickened and the pasta is cooked, stirring occasionally.

  Meanwhile, strip the rosemary leaves into a pestle and mortar, add a pinch of salt and bash to a paste, then muddle in 3 tablespoons of extra virgin olive oil and the vinegar. Swirl into the pan and serve up.

  I like to pull out the chillies, chop them into a paste and serve them as an angry (fiery) condiment for stirring back through the soup, to taste.

  SHAKSHUKA, MY STYLE

  CHIPPED POTATOES & SQUASH, PEPPERS & FIERY ROSE HARISSA

  SERVES 4 | 30 MINUTES

  200g potatoes

  200g butternut squash

  olive oil

  3 mixed-colour peppers

  ½ a bunch of fresh flat-leaf parsley (15g)

  2 cloves of garlic

 

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