Sausage, haggis and bean pie

 

Now calm down, don’t get excited. There is no meat in this recipe whatsoever. Occasionally I eat veggie sausages. I don’t know why as I can never get them to taste as nice as the ones in pubs. I sometimes suspect the ones in the pubs aren’t veggie at all

I usually boil the sausages in gravy then eat them with a huge mound of mash. And there it is… the real reason for the meal….an excuse to have a huge plateful of buttery, creamy, yummy, cheese-y mash.

Today that all changed. I am now converted to veggie sausages and the reason is the Cauldron sausage and bean pie recipe. I only had a tiny tin of beans 120g, so made up the bulk with half a Halls veggie haggis frozen on  Burns night and a quarter can of chopped tomatoes.  I used a packet of Cauldron Lincolnshire sausages.

My goodness the result was delicious. Even meat eating Mr Plummy Mummy enjoyed it enough to have two helpings. I was grinning with full belly smug satisfaction which was only slightly marred when he said it would taste really good with meat sausages and meat haggis. Silently, in my mind and under my breath I blow giant  raspberries at his love of meat – I’ll stick to this pie from now on!

Dudhi ne chana dal shak (bottle guord/calabash and split chana dal)

Calabash, cala bash what a great word almost Batman like word. I also like the word Dudhi especially since that Friends episode with Chandler and dooody. Dudhi  is a lovely delicate and versatile vegetable. It can be used to make shak, in a special Gujarati flat bread called thepla (look out for a recipe in future) or into another gujarati dish called Muthia which are a form of steamed dumpling.  Today’s offering is a mix of dudhi with lentils called Chana Dal, a split bengal gram lentil that gives a creamy taste to the meal. The dal needs careful washing and soaking for a few hours so if you pressed for time, you can leave it out and just have the vegetable. This is a slow cook shak with a stew like consistency – all the liquid needed comes from the veg. Slow cooking vastly improves the flavour. If you aren’t adding the dal, then the dudhi cooks quite quickly.

I have only ever used the long light green version of dudhi but they also come in a round ball shape. Honestly, I’m not aware if there is any taste difference. It’s available in large supermarkets but if you can, try to buy it from a Asian store as I think they tend to be fresher and have a nicer taste. When selecting look for one which is smooth skinned and firm, but not too hard skinned (e.g. like a marrow) and without many blemishes. I usually squeeze the tip near the stalk to make sure it doesn’t give as that’s a sign of an old vegetable. Further down, I’ll show you how to prepare it for this recipe.

Ingredients:

• 3 tbs ground nut oil (tel)
• 1tsp cumin seeds (jeera)
• 1 dried red chili (lal marcha)
• 2 bay leaves (tamal patra)
• 3 cloves garlic minced (lasun)
• 1 fresh green chili chopped finely
• 6 cloves (laving)
• 1 tsp salt (nimak)
• 1 1/2 tsp chili powder (marcha)
• 1/2 tsp turmeric (hurder)
• 1 1/2 tsp cumin coriandere powder (dhana jeeru)
• 1 long dudhi chopped into 2 inch pieces (see below)
• 5 tbs drained chana dal
• 7-8 curry leaves (limbra)
• 2 mangosteen (kokum). These give a sourness to the dal which is different from lemon juice. Almost a hint of tamarind. If you don’t have any, don’t worry as lemon juice does fine.
• 2 vine tomatoes diced finely
• Lemon juice to taste
• Coriander to garnish

Prepare dal:

• Measure out the dal into a bowl. Check there are no stones in there. Then wash in about 4 changes of cold water. Now they need to be soaked for 2- 3 hours in about a pint of water. Cover with a plate and set aside
• After a few hours, discard the soaking water, thoroughly rinse the dal and set aside ready to cook.

Prepare dudhi:

• Wash the dudhi then chop off the stalk and the other end. You may see an amber liquid oozing out – don’t worry it’s normal!
• Peel a thin layer of the skin from the dudhi. I use a potato peeler for ease
• Cut along length and then chop into small 2 inch pieces

Cooking:

• Heat the oil over a medium heat in a large heavy based saucepan (a pressure cooker is ideal)
• Add cumin seeds, red chilli and bayleaves.
• Once the seeds start to sizzle, add the garlic, chilies and cloves.  Stir and cook until the garlic begins to brown
• Add the spices and cook for about 15 seconds to cook the spices. Keep stirring to prevent sticking.
• Add the dudhi, dal, mangosteen and curry leaves and mix to ensure that it is all coated well.
• Turn heat down and cover the pan. If you are using a pressure cooker, don’t add the weight.
• Cook until the dudhi and the dal softens. This can take up to half an hour. This slow cooking allows some of the gram from the dal to soak into the juices from the dudhi creating a slightly creamy texture. Don’t add any water as the dudhi has more than enough to cook the dal. Every now and again, give it a stir to make sure it doesn’t stick.
• Once the dudhi is softened, add the tomatoes and lemon juice (if you feel it is not sour enough) and cook for a further 5 minutes
• Garnish with coriander and serve with rice, rotlis or parathas.

Roasted veg potato cakes

These would work with left over roast veg but as I didn’t have any so roasted from fresh. Plus ideally I would have liked to bake them in the oven as it’s healthier but time was limited (tot was on way home for lunch) so I shallow fried them.  I liked them better than tot who like most [fussy] eaters of her age tends to treat all new things with a great deal of suspicion. That was was fine as it meant that I was able to scoff a load for my lunch as she nibbled on 3 for hers.

Ingredients

• 1 parsnip
• 2 medium-sized potatoes
• 1/2 carrot
• 10 g unsalted butter
• 25 g cheese
• 2 tbs plain flour
• Dash of soy sauce
• 1/2 tsp ginger powder
• Season to taste
• 2 tbs olive oil for roasting
• 2 tbs Olive oil/15g butter for shallow frying

Cooking

• Pre-heat oven to 180 degrees
• Wash then peel parsnips and carrot. Cut them into cubes of roughly equal sizes
• Today I peeled the potatoes and cut them into cubes but in future I’ll leave the skin on as somehow the taste is better methinks.
• Put into a roasting pan and pour over olive oil
• Roast until the veg are soft
• Once cooked, put all veg into a bowl and mash to smithereens ensuring it’s all well combined. (You may want to peel the potatoes first if roasted in skins)
• Mix in soy sauce, ginger powder, cheese, seasoning if using and butter. Again combine well
• Add flour. Do this a little at a time until the mixture comes together into a ball. It will still be slighty sticky
• Divide into 12 equal portions and form into little handhold-able shapes
• Shallow a few at a time in the olive oil/butter mix being careful to turn frequently to prevent burning
• Serve with your tot’s favourite dip – we had ours with reduced fat soured cream and chives dip today.

Lemon drizzle cake

I’ve posted before about a Ramsay – Gordon who I find to be quite odious. However, while on the hunt for a lemon-y cake, I came across the Tana Ramsay Lemon Drizzle Cake which is simple and delicious and VEGETARIAN (hahahahaha seeing as her hubby is so anti-vegie). Perhaps she got the recipe by watching his sour face and wanting to push it into cake. Right that’s enough meanness. As my tot would say “I’m ONLY joking”.

Back to the recipe. I couldn’t quite follow the recipe as I only had three eggs (but they were large so maybe ok) and one lemon. Tot didn’t want to have a loaf like cake so I gave her some of the mixture to make fairy cakes and in the end my one lemon was sufficient in sourness for the remainder.  Once the fairy cakes were done (i.e. covered in icing and various sprinkles surrounding a solitary chocolate button) tot left me alone to drizzle away. Yesterday evening hubby and I ate half the thing…if we hadn’t had a big dinner I am quite sure that we would have eaten it all – light and lemony. Yum. Today it was a bit denser but very much edible. I thoroughly recommend this recipe.

Spicy cauliflower cheese

This is an alternative recipe to my normal one for cauliflower cheese. It’s odd as I’m not a huge fan of cc but hubby is so that’s why it features on our menu from time to time. He was having gammon tonight and apparently, cauliflower cheese is a perfect accompaniment. However, I was in the mood for a bit of spice so here is what I came up with. It was not sock-it-to-you spicy but delicate with an afterpunch courtesy of the mustard…all in all it was rather delicious

Ingredients:

• 1 large cauliflower
• Enough water for cauliflower
• 1 small white onion chopped very finely
• 1 bayleaf
• 2 large cloves garlic minced
• 1 tbs groundnut oil (though any would do methinks)
• 25g butter
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• 1/4 tsp paprika
• Generous dose of freshly ground pepper
• Salt to taste
• 1 tsp Coleman’s mustard
• 75 g cheddar cheese grated
• 100 ml low-fat creme fraiche

Cooking:

• Preheat oven to 175 degrees (fan oven)
• Trim all the green leaves off the cauliflower, give it a wash and then cut up into large florets
• Place in boiling water and simmer for five minutes. The idea is to blanch the cauli – it should still be quite firm. If you have time, you could steam instead. Once blanched, drain and set aside
• While cauli is blanching, heat the oil and butter in a large pan then add the onions, garlic and bayleaf. Cook until onions are caramelised.
• In a large bowl add the creme fraiche, 50g of cheese and spices, seasoning and mustard. Combine well.
• Add the cauliflower and onion to the bowl and mix until the cauliflower is well coated
• Place the mixture into a baking dish and then cover with the remaining grated cheese
• Cook until the cheese is browned and cauliflower sauce is bubbling
• Serve with gammon, or for Vegies with fresh crusty bread.

Chili and colour

I have not posted any recipes lately. We have been a germ filled house which makes cooking less than fun and eating a chore. So there has been very little exploration of new recipes. I did make the Quorn Chili Recipe last night which wasn’t bad though next time, I will up the ante on the chilies (I added one huge green chili) as it wasn’t hot enough for me. We had it with taco shells and huge dollops of guacamole. I’ve frozen half of it to enjoy later…hubby said that things get spicier once frozen so maybe when it’s thawed it will be just right for my taste buds.

In the meantime, I’ve been enjoying some colour in my life. My beautiful Christmas cactus is in my porch and makes me very happy every time I walk in or out of the house. If you could love an inanimate object, then I would love this little plant as it hardly needs any care and rewards me twice a year with a magnificent display.

I’ve also been busy working away at various craft projects in time for Xmas. I hope the recipients appreciate them. Here is a granny blanket for tot  which just needs the ends woven in.

Mushroom, cauliflower and potato shak (khumbi, phool khobi and bateta nu shak)

What do you do if your supermarket delivers a cauliflower that looks promising but when your remove the leaves, turns out to have a dolly sized head? Well, first I vow not to get my caulis delivered anymore (stupid store shoppers), and then put my thinking cap on, peer into the fridge and come up with a new recipe that worked out remarkably well. I hope you enjoy it too.

The preparation of the veg looks like a faff but trust me, it took less than 5 minutes.

Ingredients:

• 2 tbs ground nut oil
• 1/2 tbs ghee (optional)
• 1 large dried bayleaf
• 1 tsp cumin seeds (jeera)
• 180 g onion diced finely
• 1 tbs grated ginger
• 1 green chili chopped finely
• 6 peppercorns
• 200g cauliflower(this was my silly doll’s head. If you have a full head, use it all)
• 200 g mini new potatoes (if you don’t have mini don’t worry but do not substitute with non new potatoes)
• 200g mini portabella mushrooms (about 9 mini mushrooms or 3 large flat mushrooms)
• 1 tsp chili powder (lal murcha)
• 1.5 tsp salt (nimak)
• 1/2 tsp turmeric (hurder)
• 1 tsp cumic / coriander seed powder (dhana jeeru)
• Lemon juice to taste
• 2 firm red tomatoes cut into quarters
• Coriander to garnish

Preparation:

• Cauliflower: cut this in small florets and then blanch. To blanch you boil your kettle, fill a large pan with the boiled water and let the cauliflower sit in it for 5 minutes. This slightly softens the veg. With a spoon carefully lift the cauliflower from the hot water and put aside. Don’t ditch the water as you need for the next step
• Potatoes: Scrub your new potatoes, if they are large cut them into 1/2 inch pieces and put them into the hot water to par boil – that is they are still firm but a knife should be able to slip in easily.

• Mushrooms: wipe the dirt off and slice thinly. I wanted to remove some of the moisture so I decided to sweat the mushrooms. Pour a tsp of oil into a frying pan and then throw in the mushrooms. Keep stirring and you will see lots of water/steam start to emerge. Pour this water out and set mushrooms aside.

Cooking:

• In a large pan, heat the oil and ghee
• Add cumin seeds and bayleaf. When the seeds start to sizzle and brown slightly, add the onions and cook over a medium heat for about 5 minutes stirring frequently
• Add the ginger, chilies and peppercorn then cook for 1 minute
• Throw in the cauliflower and new potatoes. Stir for 2 minutes
• Add the mushrooms and spices. Combine all very well and then turn heat down to low, cover the pan with a lid and cook for 10 minutes. Stir every few minutes to stop it sticking to the bottom
• When the cauliflower and potatoes have softened so that you can easily slip a fork in add lemon juice to taste and the quartered tomatoes.
• Cook for a further one minute ONLY. Turn off and let it cool slightly.
• Garnish with the chopped coriander and serve with plain basmati rice

Eat-your-greens shak

A very quick shak to make as it uses frozen veg – however it’s full of flavour and goodness. If you are aghast at using frozen, fresh will do but just take slightly longer.  I like the vegetables to have some bite so tend to stir fry the shak until the veg are just tender.

Ingredients

• 1 cup frozen broccoli
• 1 cup frozen green beans
• 1 cup frozen peas
• 2 tbs groundnut oil
• 1 tsp cumin seeds
• 2 tsp grated ginger
• 2 cloves garlic minced
• 1 green chili chopped finely
• 1 tsp salt (nimak)
• 1/2 tsp chili powder (lal murcha)
• 1/2 tsp coriander cumin powder (dhanna jeeru)
• 1/4 tsp turmeric (hurder)
• 4 curry leaves
• Lemon juice to taste (I find a good squeeze of a half sufficient)

Cooking

• In a large pan, heat oil over medium flame and throw in cumin.
• Once cumin are sizzling, add ginger, garlic and chili. Stir
• Add the vegetables, spices and curry leaves. Stir gently until the veg have softened slightly
• Add lemon juice to taste, stir and cook for further 2 minutes
• Serve with basmati rice.

Stuffed pointed red pepper

I normally stuff bell peppers but tonight tried out some pointed red peppers and now they are my favourite. The taste didn’t seem as strong as the bell and I liked the way it complemented the spicy filling

Ingredients

• 2 pointed red peppers
• 35g brown rice (this is the uncooked weight).
• 2 small potatoes
• 1 medium brown onion diced finely
• 1 tsp fresh ginger grated
• 2 tbs groundnut oil
• 1 tsp cumin seeds (jeera)
• 1 green chili chopped finely
• 1 tsp salt (nimak)
• 1/2 tsp chili powder (murcha)
• 1/2 tsp turmeric (hurder)
• 1/4 tsp cumin coriander powder (dhana jeeru)
• Lemon juice to taste

Preparation

• Wash and dry peppers. Chop off stalk end and then cut a slit along 3/4 of the length of each pepper. Take out the seeds
• Cook the rice according to the packet instructions and allow to cool. Day old rice would work very well.
• Peel and dice the potatoes. Cook until you can just slide a knife in but they aren’t mush. Allow to cool.

Cooking

• Pre-heat oven to 185 degrees centigrade (200 degrees if non fan oven)
• In a saucepan, heat oil over medium flame. Add the cumin seeds
• Once seeds are sizzling add the onion and cook for about 5 minutes
• Add ginger and chili and cook for a further minute
• Add the spices
• Stir in the rice, potatoes and lemon juice and mix well
• Allow to cool slightly
• Stuff the peppers with the mixture making sure you shove it into the pointed end
• Place on an oil baking tray with the stuffed part on top (so the stuffing doesn’t fall out!)
• Cook for 20 to 30 minutes until the pepper skin softens and starts to blacken slightly
• Serve with a large salad

Cheese stuffed mushrooms

I like the earthy taste of mushrooms and these cheese stuffed mushrooms are very easy to do. They can be eaten as a light lunch, starter or accompaniment to steak (I gasp in horror being a Hindu vegetarian but hubby suggested this!)

Ingredients

• 4 large Portobello mushrooms – wipe clean and remove stalks. Chop up the mushroom stalks into small dice.
• 1 small onion dice very finely
• 2 cloves garlic minced
• 2 tbs oil
• 2 blocks of frozen spinach – cook as per instructions on packet
• 1 large slice of day old bread
• 100g soft cheese. Take this out in advance and let it soften
• Sprig of fresh parsley chopped finely
• Salt and pepper to taste
• 15g butter for brushing

Cooking:

• Pre-heat oven to 185 degree centigrade (I have a fan oven. If you don’t then probably 200 degree is about right)
• In a large frying pan, heat oil over medium flame
• Add onions and garlic. Cook until onions are starting to caramelise
• Add the mushroom stalks and cook until they are reduced. Stir frequently to stop the mixture sticking to the pan
• Take the mixture off the heat and allow to cool on a plate
• Once the spinach is cooked according to the packet instructions, add it to the oil from the onions/mushroom and gently cook until the water evaporates. Allow to cool
• Put bread into a blender and whizz to tiny breadcrumbs
• In a bowl combine the spinach, mushroom/onion mix, breadcrumbs, soft cheese and parsley. Season to taste
• Brush the rounded part of each mushroom with melted butter and place on a baking tray gills side up. Then divide the mushroom mixture equally among the flat mushrooms. Place on a flat baking tray with some distance between each as they can sometimes flatten and spread.
• Heat in the middle of the oven for about 25 minutes. The mixture should be browned on the top but the mushrooms should be firm
• Serve with a salad and new potatoes or with a beef steak – if you aren’t a veggie and really must