Becketsbestrecipes Vegetables

7/31/2019 Becketsbestrecipes Vegetables

1/17

Copyright 2012- BecketsBest- Best Recipes

BEST RECIPES

Vegetables

AUBERGINES

Aubergine imam bayeldi

see STARTERS

Aubergines farcies aux anchois

see STARTERS

Grilled aubergine

for 8

700 g aubergines 180 ml sweet chilli sauce

2 tspnn cumin seeds 1 tspn chilli powder

1 tspn garam masala 1 tspn oil

tspn salt

Cut aubergines in half lengthways and cover with dry-roasted cumin seeds ground to a powder, mixed with chilli powder and sauce, garam masala and

oil. Grill or bake (in medium-hot oven) for 20 to 25 mins basting once.

BEANS

Bean salsa

for 8

250 g black beans 3 cloves garlic

3 tspn salt 6 plum tomatoes

4 avocados 2 red onions

4 jalapeno chillis 8 tblspn lemon juice

8 tblspn corinader 25 ml olive oil

Soa beans in cold water overnight. Drain and bring to boil in fresh water with a clove of garlic. Cook for 29 mins or till soft, adding salt about 5 mins

before done. Rinse and add diced tomatoes, avocados, onion, chillis, rest of the garlic, lemon juice, oil, cor iander. Allow to stand for 30 mins.

Smashed canellini

for 8

300 g dried cannellini 2 tblspn sodium bicarbonate

4 chillis 1 kg spinach

4 cloves garlic 4 tblspn sage

200 g black olives 180 ml olive oil

Soak beans overnight with the bicarb, rinse cover with water, add sage and garlic and simmer 30 mins. Add tablespoon salt and cook another 15 mins or

until tender. Drain water and remove sage. Add 90 ml olive oil and roughly smash beans and garlic. Add pepper and half the chilli. Boil spinach three


2/17

Copyright 2012- BecketsBest- Best Recipes 2

minutes, drain and gently squeeze out excess water. Add 2 tblspn olive oil and a little salt. Gently fry the olives with black pepper and a pinch of chilli.

Plate the spinach and beans, scatter olives on top and then sprinkle with the rest of the chilli.

CAULIFLOWERS

Italian

for 81 large cauliflower 4 rashers streaky

1 large onion 4 tblspn crumbs

2 cloves garlic 2 tblspn parsley

salt and pepper

Split cauli into florets, cover with boiling water, simmer for 2 mins and drain. Fry crushed garlic and finely-chopped onion for 5 mins, add chopped

bacon and fry for another 5 mins. Stir in crumbs (may need a little more oil) and chopped parsley and cook a minute or two. Pour onto the cauli and bake

at Mark 5 (190C 375F) for 10 to 15 mins. Grate on pepper.

CHICKPEAS

Curried chickpeas

for 8

2 onions 6 cloves garlic

1 tspn ground cumin 1 kg chickpeas

1 tspn ground coriander 2 tomatoes

1 tspn ground ginger salt and pepper

1 tspn paprika 2 cupfuls coriander leaves

2 lemons 2 cupfuls mint

6 tblspn olive oil

Fry chopped onions till soft. Add garlic, cumin, chopped coriander, ginger, and paprika for 5 mins. Add chick peas and cook gently for 10 mins. Remove

chickpeas from heat and add chopped tomatoes, salt, pepper, chopped coriander, parsley and mint, oil and the juice of lemons.

COURGETTES

Fried courgettes

Wipe sliced courgettes. Blanch 1 or 2 mins in boiling water and fry lightly for 15 mins.

Courgettes al la Grecque

see STARTERS

FENNEL

Fennel and olive gratin

for 8

4 large bulb fennel 100 g black olives

290 ml double cream parmesan


3/17


Pell layers off fennel, removing root, and cut into 5 cm pieces. Boil for 5 mins, drain and layer a greased oven dish with half. Scatter with roughly-

chopped olives and cover with remaining fennel. Add salt and pepper, pour on cream and cover with thick layer of grated cheese. Bake at Mark 6 (200C

400F) for 20 mins. Best eaten warm rather than roasting hot.

LEEKS

Braised

Make it two cuts in the green part and simmer in water two-thirds of the way up the vegetable, with a bit of butter and salt for about 30 to 40 mins until

softened. Partially cover the container so when soft most of the water will have evaporated. Thirty minutes before serving loosely cover with foil and

bake at Mark 3 (165C 325F) for 20 mins, by which time they should be golden.

[ serve sprinkled with parsley ]

LENTILS

Mjaddas

for 8

200 g green lentils 50 g long-grain rice

4 onions 2 stick cinnamon

2 tspn cumin 20 berries allspice

1 tspn pepper 8 tblspn fresh coriander

2 lemons

Fry finely-sliced onions 15 mins till caramelised. Remove and add lentils and rice and turn in the hot oil for 3 to 4 mins. Add 3 litres water and the spices

and simmer 45 mins with lid on loosely. Serve topped with the onions, chopped coriander and quartered lemons.

Dahl

250 g brown lentils 1 tspn turmeric

1 clove garlic 1 onion

1 tspn garam masala 1 tspn coriander

tspn cayenne

Wash lentils in cold water, drain and cover with fresh water. Add turmeric and crushed garlic and simmer for 30 mins. Uncover and cook 2 to 3 mins.

Fry chopped onions gently for 5 mins. Add garam masala, ginger, coriander and cayenne and cook gently for 1 min. Add to lentils.

Dahl 2

225 ml red lentils tspn ground turmeric

2 tblspn olive oil ( tspn asafoetida)

2 chillis tspn whole cumin

onion 1 clove garlic

Wash lentils, and bring to boil in 750 ml water, skimming off scum. Stir in turmeric, almost-cover, and simmer on low flame for 40 mins. Add

asafoetida, cumin and chillis to hot oil. When they begin to darken add thinly-sliced onion and cook to brown. Add garlic and brown. Add mixture to

lentils.

Vegetabled lentils


4/17


for 8

400 g puy lentils 10 rashers streaky bacon

150 g ginger 2 carrots

2 onions 4 sticks celery

4 cloves garlic 2 leeks

thyme, rosemary, bay, parsley

Just-cover lentils with water, bring to boil and immediately strain. Put in new water and cover with water (hard water causes lentils to split and harden so

to avoid that use bottled water) so the height of the water is twice the lentils, add bacon, sliced ginger, carrot sliced lengthways, chopped celery, chopped

leek and herbs. Simmer 35 mins or until lentils soft.

MARROW

Tkfzelk

4 lb marrow 5 oz soured cream

2 oz butter dill

4 oz onion 1 tblspn flour4 oz gherkin 1 pinch paprika

Shred peeled marrow. Spread in colander and sprinkle with salt. Weight and leave 1 hr. Squeeze out remaining moisture. Fry chopped onion to golden,

add flour and cook for 2 mins. Liquidise the gherkin with a bit of the juice from its jar and add to the roux. Add cream, boil, then add marrow. Cook for 5

mins, stirring. Add salt and pepper, dill and paprika.

MUSHROOMS

Mushrooms a la Chaliapin

for 6

1 lb mushrooms pint cream

10 oz vermicelli 1 lb ham

4 oz butter 12 oz cheese

3 medium onions parsley

Cook vermicelli. Fry chopped onions and mushrooms till soft. Add cream. Put vermicelli in greased oven-proof dish. Add mushroom mixture and a layer

of chopped ham. Grate cheese on top and sprinkle with parsley. Put in Mark 7 (425F) oven for 10 to 12 mins, till cheese has gone brown on top.

Champignon a la bordelaise

for 2

lb mushrooms 2 tblspn breadcrumbs

1 clove garlic 2 tblspn parsley

Soak sliced mushrooms in oil, salt and pepper for 1 hr. Saut in butter and oil about 5 mins. Add parsley, garlic and crumbs. When these have absorbed

the fat, serve.

Champignons a la Grecque

see STARTERS


5/17


Mushroom bake

for 8

mixed wild mushrooms 2 cloves garlic

2 leeks 8 eggs

1 large tub double cream 250 g gruyere

Lightly soften mushroom in butter with the crushed garlic. Lightly fry chopped leek and mix with the mushrooms. Into ramekins pout a little of the

cream, add mushroom and leek mixture, then a layer of grated cheese and break an egg on top. Sprinkle on a little salt and cover with a thin layer of

double cream. Bake 15 to 20 mins in Mark 6 (200C) over a pre-heated baking tray so yolk is still soft.

Stuffed mushrooms

for 8

150g gruyere 120 g crumbs

3 eggs 3 cloves garlic

salt, pepper 120 g mushrooms: 8 large ones

6 tblspn butter (300 ml creme fraiche)( thyme)

Mix grated cheese with breadcrumbs, softened butter, hard-boiled eggs, crushed garlic, salt and pepper. Remove mushroom stalks and bake rounded side

up and lightly brushed with butter 3 to 4 mins. Turn over, fill with stuffing and cook 5 mins. In oven with top and bottom element temperature at 220C,

with fan assistance 180C.

ONIONS

Onion and cheese pie 1.

for 8

500 g plain flour 250 g butter

4 onions 320 g strong Cheddar

150 g potatoes 4 eggs

6 tblspn double cream thyme or flat-leaf parsley

2 pinch cayenne salt and pepper

Food-process flour and 200 g of the butter with a little salt for 5 mins and then add 6 tblspn cold water a tablespoon at a time, wrap in clingfilm and

refrigerate 30 mins. Slowly fry finely-chopped onion to translucent, and mix with grated cheese, cooked potatoes, three of the eggs, cream thyme or

parsley. Roll out about 2/3 of the pastry and line a greased tart tin (for purists it can be blind-baked in advance) and fill with the onion mixture. Cover

with the rest of the pastry and moisten the edges to help them join. Brush with the beaten remaining egg and bake 30 mins in Mark 7 (220C) oven. You

can use leeks instead of onions.

Onion and cheese pie 2.

for 8

10 red onions 8 cloves garlic

2 bay leaves salt and pepper

6 cloves 1 sheet puff pastry

2 tspn thyme 220 g cheese (jarlsberg, gouda, parmesan or gruyere)


6/17


Gently fry sliced onions, garlic, bay, about 10 peppercorns and cloves till the onions are soft. Line dish with pastry and cover with a mixture of the grated

cheese, thyme and the onion mixture minus the bay, cloves, and pepprcorns. Bake in the bottom of a Mark 6 (200C 400F) oven for 15 to golden.

Onions a la Grecque

see STARTERS

Onion tart 1

for 8

8 onions 1 tblspn balsamic vinegar

1 glass red wine 800 g puff pastry

200 g goats cheese 100 g wild rocket

Lightly heat finely-sliced onions till wilted, add 1 tspn salt and fry 5 mins. Just cover with water and simmer covered 10 mins, then uncovered 3 mins.

Add vinegar and wine and bubble briefly. Cut rolled pastry into eight pieces, create a 2 cm border on each and prick the inside repeatedly with a fork.

Lay out on parchment-lined baking sheet, spread the onion within the border, and put on middle shelf of oven with a hot baking sheet under it, and bake

at Mark 6 (200C 400F) for 15 to 20 mins until the border is puffed and golden. Lay slices of cheese on top and warm briefly in the oven.[serve sprinkled with wild rocket]

Onion tart 2

200 g wholemeal rye flour 1 tspn honey

200 g wheat flour 125 ml olive oil

1 sachet dried yeast 2 tspn salt

1.1 kg onions 125 ml cream

200 g creme fraiche 6 eggs

Dissolve yeast and honey in 225 ml lukewarm water. Add flour, olive oil, salt and knead into smooth dough. Allow it to rise for 20 mins. Slice onions

and gently fry for 10 mins. Beat creme fraiche, cream and eggs, and add to nions. Add salt and pepper, and pour over dough and bake at 180C for 50 to

60 mins.

PEPPERS

Peperonata

for 8

5 large onions 3 cloves garlic

10 peppers (usually red but can be others as well) 1 kg tomatoes

5 tblspn basil leaves 5 tblspn parsley

5 leaves bay

Fry finely-chopped onions gently for 5 mins, add finely-chopped garlic and fry another 5 mins. Add peppers cut into strips, stir and cook another 10

mins. Add skinned, de-seeded and finely-chopped tomatoes, chopped basil (only tspn if dried), bay, salt and pepper. Cook covered for about 10 mins

or until peppers are tender. Serve sprinkled with the chopped parsley. (2 pincxhes of sugar can be added as well)

POTATOES

Baked potatoes


7/17


Near the top of a Mark 6 (200C 400F) oven for 1 hrs for a large potato.

Bubble and squeakfor 8

Mix mashed potato and cooked cabbage, add salt and pepper and gently fry until brown underneath, then turn and brown the other side. Other cooked

vegetables can be added at will

Chteau potatoes

Coat potatoes which have been shaped into 2 inch ovals with melted butter and cook in covered casserole for 30 to 35 mins, giving them the occasional

shake.

Clarkes potatoes

for 8

2 kg potatoes (linzer?) oil

2 large onions 1 tblspn thyme

400 g bacon 450 g cheese (Gruyere, tangy cheddar etc)

4 tblspn creme fraiche salt

Bring cubed potatoes to boil in water and drain. Fry to golden with chopped onions. Cover bottom of oven dish with potatoes, sprinkle with chopped

fried bacon, and thyme. Sprinkle with grated cheese, salt and pepper, and dot with creme fraiche. Bake in Mark 4 (180C 350F) oven 10 to 12 mins to

golden.

Potato croquettes

1 lb old potatoes 1 oz butter

4 tblspn milk 3 egg

bread crumbs

Mash potatoes with milk and butter and beat in 1 egg. Roll into tubes about the width of wine corks and cut into 3 inch lengths. Coat with beaten egg and

then breadcrumbs. Heat fat to 375F (a piece of bread browns in 45 secs) and fry potatoes 2 to 3 mins, drain and fry the same time again.

Gratin dauphinoise

for 8

1 kg potatoes (ideally Desiree, King Edward) 300 ml double cream

250 g gruyere (or other pungent such as cheddar) 50 g butter

2 clove garlic salt, pepper

nutmeg 1 egg

thyme

Cut potato into 1/8 inch slices and layer into buttered oven dish, sprinkling each layer with salt, pepper, grated cheese and a little butter. Pour on mixture

of beaten egg and cream, with a layer of cheese on top, and bake at Mark 1 (250F 130C) for 1 hours, remove cover and cook 15 mins till top layer of

cheese is golden.

Duchesse potatoes


8/17


1 lb potatoes 1 oz butter

4 tblspn milk 1 egg

1 pinch nutmeg

Mash potatoes with milk, butter and egg and form into little mounds 2 inches high on a greased baking tray. Bake near the top of Mark 6 (400F) oven

for about 25 mins by which time they should be golden.

Potatoes Savoyarde

1 lb potatoes pint stock

2 cloves garlic butter

3 oz Gruyere

Lay sliced potatoes in buttered dish with crushed garlic and grated cheese in layers with lots of seasoning. Pour on stock and put in Mark 5 to 6 oven

(380-400F) for 45 mins.

Gratin Savoyard

for 8

400 g leeks 50 g butter

2 cloves garlic 1 kg potatoes

280 g beaufort cheese (or gruyere) 540 ml chicken stock

Sweat leeks in finely-cut rings in most of the butter until soft about 15 mins. Add water if it looks as if they will catch. Use rest of butter to smear the

dish cover with thinly-sliced potatoes in layers alternating with leeks and grated cheese, sprinkling occasionally with very-finely-chopped garlic and a

little salt and pepper. Finish with a neat layer of potatoes sprinkled with cheese and pour on hot stock. Bake at Mark 6 (200C 400F) for 50 to 60 mins.

Potatoes gratin (with celeriac)

for 8

2 cloves garlic 100 g butter

1 kg potatoes 1 tspn nutmeg

600 g celeriac 3 shallots

500 ml chicken stock 2 tblspn single cream

salt, pepper

Grease dish, and arrange thinly-sliced potatoes. Sprinkle with salts, nutmeg and crushed garlic. Cover with half the thinly-sliced celeriac and half the

chopped shallots. Put on blobs of butter and pour on half the stock. Repeat until it is al used up, and pour on rest of stock. Bake 50 mins at Mark 7(220C). Pour on cream and dabs of butter and return to oven for 15 mins until golden.

Game chips

Thinly slice peeled potatoes, coat in oil and scatter on a baking tray. Just cover with white wine, scatter with thyme and rosemaryand bake in Mark 6

(200C) oven to golden which is probably about 20 to 30 mins.

Jacket potato minis

17 small red potatoes 2 tspn thyme


9/17


chives 400 g smoked back bacon

2 onions 400 g mushrooms

salt and pepper gruyere

Prick potatoes and bake at Mark 5 (190C 375F) for an hour. Fry chopped bacon to crisp, add chopped onion and fry gently for 5 mins. Turn up heat,

add 60 g butter and quartered mushrooms for 2 mins till mushrooms colour and soften. Remove from heat and add finely chopped parsley, thyme and

chives. Cut a cross in the potatoes, grasp at the bottom to open, spoon on mixture and top with grated gruyere.

Potatoes Lyonnaise

1 lbs potatoes 2 tblspn oil

1 oz butter 1 tspn parsley

1 onion

Boil potatoes in their skins until almost done. Peel and slice. Fry sliced onion to golden brown in oil-butter mixture. Fry potato, turning continuously

until golden and crisp. Mix and add parsley.

Mash with crab

1 tin seafood bisque 50 g cheddar

1 tspn English mustard 1 yolk

1 tub double cream 400 g crab meat

1 kg potatoes

1 tblspn chives

Heat bisque to reduce to about half to two-thirds, add grated cheese, splash of brandy, mustard, yolk, whipped cream. Cook, then mash potatoes with a

little milk and butter, add crab and chives, cover with the sauce and put under grill to colour.

Monsieur Hennys gratin

for 8

6 cloves garlic 500 g potatoes (russet)

salt, pepper 1 tblspn thyme

2 large onions 500 g tomatoes

2 glasses white wine 1 glass olive oil

Rub dish with a little garlic and cover with thinly-sliced potatoes. Sprinkle with salt, pepper, thyme and crushed garlic. Cover with sliced onion and more

salt, pepper, thyme and crushed garlic. Cover with thinly-sliced tomatoes and more salt, pepper, thyme and garlic. Sprinkle with wine and then the oil.

Bake at 200C about 30 mins.

Papriks krumpli

2 large onions 1 green pepper

2 lbs potatoes 1 tblspn paprika

1 tomato

Fry chopped onions. Add a little water then paprika. Add potatoes in boat shapes, shredded green paper, water to cover and salt.

[ serve with Gyulai sausage or frankfurters ]


10/17


Potatoes with chestnuts

for 8

2 kg waxy potatoes 200 g smoked rashers

2 tblspn thyme (or 12 sage leaves) 4 cloves garlic

400 g chestnuts 600 g chestnut mushrooms

flat-leaf parsley 250 ml oil

Mix sliced potato (thinnish) salt, chopped bacon, herbs, chopped garlic, oil, chestnuts, mushrooms and plenty of pepper. Put in large roasting tin and

bake at Mark 7 (220C 425F) for 30 mins or until potatoes are done. Sprinkle with parsley.

[ will do on its own or as accompaniment to game or pork ]

Roast potatoes

One inch cubes of floury potatoes such as Desiree, King Edward, Cara, Pentland or Accent in oil or dripping for 1 hr in Mark 7

(425F) oven.

OR

Boil potatoes in their skins until almost done. Drain off water, peel and shake well in the pan to fluff up the surfaces. Then put onto baking dish which

has a thin layer of fat or oil and into the top of Mark 6/7 oven for 10/20 mins.

Rsti

2 baking potatoes 2 oz butter

Lightly boil, cool, then grate potatoes coarsely, add melted butter, salt and pepper. Divide into four and press into large flat cake. Fry about 5 mins to

golden, turn and repeat.

Souffle potatoes

Use waxy Dutch potatoes (ie not White or King Edward). Slice and fry in oil just hot enough to sizzle, until it blisters all over. Remove. Heat oil to

almost foaming and replace briefly.

Spicy potatoes

for 8

900 g small red potatoes (or new potatoes) oil

1 tspn cumin seeds 1 tspn brown mustard seeds

3 shallots 1 tspn salt

tspn cayenne 3 tspn ginger

Fry cumin and mustard seeds till they start to pop then add boiled and diced potatoes, chopped shallots, salt, cayenne, and pepper. Fry to brown. Add

grated ginger and cook another minute or so.

Tartiflette

for 8

1.75 kg waxy piotatoes 500 g reblochon

350 g bacon 100 g butter

3 tblspn olive oil 3 onions

3 cloves garlic 150 g creme fraiche


11/17


Boil unpeeled potatoes until almost done, then slice. Fry to golden in 50 g butter plus olive oil. Add the rest of the butter and fry chopped bacon, add

finely-sliced onion and soften and just beginning to colour then add sliced garlic and cook a couple of minutes. Fold into potatoes and transfer to over

dish. Dot with creme fraiche and cover with slices of cheese, and bake in Mark 5 (190C 375F) oven for 15 mins to get cheese bubbling.

RED CABBAGE

Clarkes cabbage

for 8

1 kg red cabbage 3 oranges

2 red onions 100g raisins

2 chillis 2 tblsns parsley

2 tspn rosemary 2 tblspn coriander leaves

60 ml balsamic or red wine vinegar

Cook shredded cabbage, finely-sliced onion, chopped chillis, rosemary, salt, the juice and zest or the oranges, and raisns, qwith a little butter and oil, and

a little water on high heat for 8 to 10 mins. Stir occasionally and add a splash of water if needed. Remove from heat and add parsley, coriander and

vinegar.

Red cabbage with apples

3 large Bramleys 3 tblspn vinegar

3 oz goose fat 1 small onion

2 lb red cabbage pint red wine

1 pint stock 1 tblspn sugar

Fry slices apple lightly. Add cabbage, vinegar, salt, pepper and sugar. Cook 5 mins. Add onion spiked with cloves. Add stock, simmer covered for 45

mins. Add wine and cook 15 mins. Remove onion.

Braised red cabbage

for 8

2 onions 2 kg red cabbage

2 cloves 10 cm orange zest

4 apples 100 ml red wine vinegar

250 ml red wine 4 tblspn brown sugar

100 ml redcurrant jelly 4 berries juniper

4 bay leaves tspn cinnamon

salt and pepper

Fry finely-sliced onions on medium heat for about 10 mins to soft but not brown. Remove core from cabbage and add finely-sliced leaves to onions and

stir in. Add orange zest and cloves, wine, vinegar, sugar, cinnamon, bay, sliced apple, crushed juniper berries, redcurrant, salt and pepper. Put in Mark 3

(170C 325F) oven for 2 hrs, stirring every half hour. Refrigerate for 24 hrs and gently reheat.

Red cabbage with chestnuts

glass vinegar 1 small red cabbage

pint stock 1 onion

butter chestnuts


12/17


Finely chop cabbage and onion, cover with stock and vinegar and cook till tender in covered dish. Boil chestnuts, peel and mix with the cabbage. Add

salt, pepper and butter. Put in moderate oven hour.

[ serve with game, goose, pork ]

RICE

Boiled rice

1 cup rice 1 chicken stock cube (or stock)

2 cups water 1 knob butter

Lightly fry rice in butter. Put in water with stock and bring to rolling boil. Cover. After 25 mins give it a stir. After 30 mins press into ramekin to form

shapes on plate.

Chinese fried rice

500g Basmati or Patna rice 4 eggs

200g barbacued pork/cured ham salt

200g prawns 3 spring onions tblspn sugar 2 tspn soya sauce

4 tblspn chicken stock 6 tblspn groudnute oil

Scramble eggs in a little oil. Add rest of oil and cooked rice, and cook for about 4 mins. Add peeled prawns, stock, chopped spring onions and soya

sauce. Cook 5 mins, add pork and cook a minute.

Japanese rice

Use a Japanese brand like Kikokka or pudding rice, rinse three times, let it stand an hour then rinse. I part water to one part rice bring to the boil and

drain. Same quantities simmer for 10 mins and turn up heat for 10 secs. Remove from heat and stand 10 mins.

Kormatose rice

for 8

450 g basmati rice 8 cloves

24 cardamon pods 2 sticks cinnamon

Fry the spices gently for a minute, turn the heat up and add the rice, heating it briefly and coating it in oil. Add boiling water to just cover. Boil 7 mins,

then turn heat down for 2 mins, then leave covered for 10 mins.

Risotto Milanese

for 8

2 pinch saffron 1 l chicken stock

2 onions 100 g butter

600 g arborio rice 2 glasses white wine

lemon salt and pepper

150 g parmesan


13/17


Simmer saffron in stock 15 mins. Lightly fry finely-chopped onions in butter for 5 mins. Add rice and salt and cook on low heat to coat with butter. Add

wine. When it has been absorbed add stock as each ladleful is absorbed. This will take up to 20 mins. Cook till rice is al dente but not not hard in the

centre. Add lemon juice. Cover with grated parmesan.

Risotto with pancetta and courgette

for 8

400 g risotto rice 2 stock cubes

2 jars Sacla risotto mushrom and wine sauce 160 g streaky bacon (or pancetta)

1 courgette 2 cloves garlic

(1 tblspn mascarpone) 5 tblspn Parmesan

Mix sauce, rice and stock cubes and put into 1 litres of boiling water. Simmer 14 minsuntil most of the liquid has been absorbed but rice is still al

dente. Fry diced bacon, chopped courgette and finely-chopped garlic to golden and add pepper. Add the rice and cook another minute or two, remove

from heat and add mascarpone and grated Parmesan. Garnish if youi like with a chopped parsley or thyme.

Risotto with roast pepper

for 8

2 jars Sacla risotto roast pepper & parmesan sauce 400 g risotto rice

2 stock cubes 200 g peas

200 g broad beans 2 spring onions

4 tblspn Paremsan basil, mint, spinach

Mix sauce, rice, stock cubes and put in 1 litres of boiling water for 13 mins. Boil peas and beans till just tender and put into rice, with chopped spring

onions and spinach and cook another minute or two until leaves wilt. Remove from heat and stir in grated Parmesan and garnish with basil and mint.

Pumpkin risotto

for 8

900 g pumpkin (or butternut squash) 200 ml milk

1 tspn salt 1 tspn nutmeg

4 cloves garlic 4 onion

450 g rice (Arborio, Piedmont, Vallone, Avorie or basmati)

2 tspn tomato puree 2 tblspn butter

4 tblspn parmesan 24 leaves basil

Scrape seeds out of pumpkin bake in Mark 4 (180C 350F) oven for 20 to 30 mins. Puree the flesh with the milk, add salt and nutmeg. Gently fry finely-

chopped onions and garlic to translucent. Add rice and stir in, then add tomato puree. Just-cover with boiling water and simmer until it has beenabsorbed. Add pumpkin and cover with water. Cook until a thick creamy-looking texture is reached and rice is cooked. Add butter, cheese and basil.

Simla rice

for 8

500 g long grain rice 3 medium onion

3 tspn turmeric

Brown chopped onion, add turmeric and cook 2 mins. Fork into cooked rice.


14/17


SPINACH

Sag mughlai

for 8

2 kg spinach 6 cardamom pods

2 tspn fennel seeds 1 tspn pepper

1 onion 1 tblspn grated ginger

200 ml double cream

Boil spinach for 2 mins, plunge into cold water, dry and chop coarsely. Fry cardamom, fennel, and pepper very briefly, add chopped onion and ginger

and stew gently for 3 or 4 minutes. Add cream and simmer another minute. Add spinach, a pinch of salt and cook briefly.

SQUASH

Moroccan squash

for 8

2.8 kg squash (or pumpkin, sweet potato) 200 g cherry tomatoes

800 g chickpeas (?tinned) 3 chillis

6 cloves garlic 5 star anise

5 cm3 ginger 4 onions

1 lemon 3 tblspn mint

Lightly cover wedges of peeled squash with a little olive oil and a sprinkle of salt and bake at Mark 4 (180C 350F) for 20 mins. Add tomatoes (smeared

with oil), chickpeas, finely-sliced and deseeded chillis, finely-sliced garlic, star anise and grated ginger. Roast another 14 to 20 mins until tomatoes and

squash are tender and slightly singed. Fry the onions to brown, stir in lemon juice and chopped mint. Strew over the vegetables on the plates.

[ serve with couscous, and possibly a bowl of harissa loosened with splash of boiling water ]

SWEET CORN

Cheesy grits

for 8

500 ml grits (eg Quaker Instant Grits) 500 g aged gruyere

120 g butter 3 eggs

tspn jalapeno peppers

Cook grits according to directions on the packet. Add butter, peppers, eggs and most of the grated cheese, pour into a greased pan and top with the

remaining cheese. Bake for 30 to 40 mins at 165C 325F.

Corn fritters

4 oz plain flour 12 oz creamed maize

1 egg salt

pint milk pepper

Beat flour, egg and milk to smooth batter. Add corn, salt and pepper. Put dollops of the mixture into frying pan of hot butter and fry to golden on both

sides.


15/17


Corn a la francaise

Strip corn off the cob with a knife and add to boiling water (which contains no salt) for about 5 mins and pout off most of the water. Add chopped and

fried streaky bacon, shredded Little Gem lettuce, halved button onions which have been blanched for 10 mins, and 150 g of butter. Mix well.

MIXED

Alu gobi

for 8

2 cauliflowers 5 cm root ginger

750 g potatoes 1 tblspn cumin seeds

2 green chillis 3 tspns ground turmeric

1 tspn garam masala 1 tblspn ground cumin

3 tspn ground fennel 1 tblspn ground ginger

2 tomatoes 1 tblspn butter

salt pepper

1 onion 1 colve garlic

1 tblsn ground coriander

Fry cumin seeds till they sizzle, add coarsely-chopped onion and fry to translucent. Add cauliflower in florets, cubed potatoes, grated root ginger and

salt. Fry 5 mins. Cover and cook gently 5 mins, adding a little water if it sticks. Remove from heat and add turmeric, ground cumin, ginger, coriander and

fennel. Cook another 5 mins then add finely-chopped tomatoes and split chillis minus seeds (or 1 tspn ground chili), and about litre water. Simmer

covered 15 mins then add butter, pepper and garam masala.

[sprinkle with fresh coriander]

Biryani

for 8

1 kg vegetables (eg new potatoes, peas, beans, cauliflower, etc)

2 cinnamon sticks 6 pods cardamom

6 cloves 3 onions

3 tblspn ginger 350 ml yoghurt

4 cloves garlic 1 tspn turmeric powder

tspn salt 1 tspn green chilli

2 cm ginger handful mint

4 tblspn coriander saffron

2 tspn cardamom powder 550 g basmati rice

Heat cardamom, cloves and cinnamon until they start to crackle, then add finely-chopped onions and fry to golden. Add thinly-sliced ginger and garlic

and cook for a minute. Add turmeric and chilli powder, fry for a minute and add yoghurt and salt and cook till oil separates. Reduce heat and add

vegetables cut into largish chunks and simmer 5 mins. Put half cooked rice in pot, cover with vegetables, sprinkle with mint and coriander and cover with

the rest of the rice. Pour on about a third of a litre of the rice-cooking water then cover and seal pot and cook on very low heat for 12 to 15 mins.

Leek and potato souffl

200 g leeks 80 ml soured cream

8 eggs 80 ml yoghurt

450 g potatoes 200 g strong cheddar

nutmeg cayenne

salt and pepper 1 tblspn parmesan


16/17


Gently fry thinly-sliced leek 5 mins. Add soured cream and yoghurt and cook on very low heat 5 mins. Let it cool and beat in yolks, and grate in boiled

potatoes. Beat in all but a tablespoon of grated cheddar. Add cayenne, salt, and nutmeg. Whisk eggwhites to stiff and stire a tablespoonful into mixture,

then carefully fold in rest. Pour into 750 ml (15cm diameter x 7 cm deep) souffle dish, sprinkle top with rest of cheddar, parmesan and a pinch of

cayenne. Bake on a baking tray in centre of Mark 6 (200C 400F) oven 25 mins or until well-risen and golden. Serve immediately (it will still shrink

slightly on the way to the table).

Spinach and leek pie

for 8

1 kg spinach 1 kg leeks

2 cloves garlic 75 g parmesan

500 g ricotta 4 eggs

300 g feta 1 tblspn dill

300 g filo pastry

Let spinach wilts on low heat for about 5 mins with just the water left from washing, turning occasionally. Thoroughly squeeze out any liquid and chop

roughly. Fry finely-chopped leeks with a little water on low heat until really soft about 15 mins then turn up heat to boil off excess liquid. Fry finely-

chopped garlic till soft, then add spinach, turn on low heat and add half the grated parmesan and salt. Mix ricotta, beaten eggs, crumbled feta, dill and the

rest of the parmesan. Brush 26cm pie tin with butter then use two-thirds of the pastry to cover base with four wedge-shaped overlapping layers hanging

over the edge, brushing each with butter, and cover with spinach then half the leeks. Add the cheese and egg mixture as a layer and cover with the rest of

the leeks. Pull up the pastry bits dangling over the edge on top and brush them with butter and use the rest of the pastry to cover the top, tucking it into

the sides. Brush the top with lots of butter. Bake at Mark 6 (200C 400F) for 50 mins. The top should be golden. If it starts turning too dark cover it with

foil. Allow it to set for 10 mins.

Vegetable curry

3 potatoes 2 tbslpn ghee

1 aubergine 1 green chilli

1 cauliflower 1 tspn parsley

3 onions tspn coriander

1 parsnip tspn mustard

1 piece ginger tspn fenugreek

5 cloves garlic 1 piece cassia

1 tblspn grated coconut tspn cumin

1 tspn chilli powder 1 lemons juice

Fry chopped onions in ghee to golden, add mustard, fenugreek and cassia, stirring. When it bubbles add spices, parsley, ginger and coconut. Stir over low

heat for 5 mins. Add chopped vegetables and salt. Add a bit of water if needed. Simmer 10 to 15 mins. Add lemon juice.

Vegetable tagine

for 8

half swede 3 red peppers

3 green chillies 3 tspn coriander

salt and pepper 3 tspn cinnamon

600 g couscous 3 tspn turmeric

200 g tomatoes 7 courgettes

2 tblspn tomato puree 360 g chickpeas


17/17


Quickly fry quartered onions, chopped carrots. pepper, chillies and swede with the spices and a little salt and pepper. Cook in Mark 4 (180C 350F)

oven for 20 minutes, add chopped tomatoes and courgettes and cook for another 15 mins. Remove vegetables, add 250 ml water, tomato puree and boil

rapidly for 3 mins. Mix chickpeas with couscous, add a little oil and just-cover with boiling water. Allow to stand for 3 mins then drain and fluff up.

Serve with the vegetables.

Woolton pie

500 g potatoes 4 spring onions

500 g cauliflower 1 tblspn vegetable extract

500 g swedes 30 g rolled oats

500 g carrots

Cook diced potatoes cauliflower, swedes and carrots. Mix 450 ml litres of the cooking water with the oatmeal and cook till it thickens. Pour over an

arrangement of the vegetables in a pie dish and add chopped onions.

Lecso

2 large onions 1 tblspn paprika2 lbs green pepper 1 lb tomatoes

Fry chopped onions to golden, remove from heat, add a bit of water and then paprika, green peppers, sliced tomatoes and salt. Cook 15 mins.

[ add to spicy sausage, meat etc ]

Ratatouille

2 aubergines 1 onion

2 courgettes 2 cloves garlic

1 lb tomatoes oil

2 green peppers parsley

Slice vegetables and cook quickly in hot oil for 2 or 3 mins. Cover and cook 1 hr in moderate oven.(175C)

Becketsbestrecipes Vegetables

Documents

Transcript of Becketsbestrecipes Vegetables