Tag: Vegetarian

Categories
Mains Recipes

Soup-erbowl

This weekend’s incoming batch of seasonal veg from our local community farm had winter soup written all over it. I’m talking hearty and wholesome here, with pearl barley and lentils, giving a good portion of protein and fibre. Included in the box was even a handful of fresh herbs – parsley, sage, rosemary and thyme, would you believe. Well, hey – I feel a song coming on!

For the benefit of any millennials, that’s a reference to a line in a Simon & Garfunkel song, Scarborough Fair – check it out.

Which brings me to another great American institution that’s been around for over half a century. Yes, it’s Superbowl weekend – Superbowl LVIII to be precise (that’s 58 to you and me – why does the NFL insist on using roman numerals?).

The pinnacle of the American Football season is a match-up between the Kansas City Chiefs and the San Francisco 49ers. It’s a repeat of the 2020 game, when the Chiefs emerged victorious. My prediction is that the Chiefs will be taking home the trophy once again – Patrick Mahomes and co just seem to have the experience and the ability to do what it takes when it comes to the postseason play-offs.

Food is always a key part of enjoying the Superbowl, and each year I aim to come up with a healthy(ish) snack to have with the game. There will definitely be some Smoked Paprika Popcorn on the table, when the game kicks off at around 11.30pm UK time.

It’s always fun seeing what extravaganza they have lined up for the Half Time Show. This year the game is taking place in Las Vegas, which is where U2 have been performing their residency at the Sphere. Seeing as Bono and the lads are in town, I did hope they might be popping down to the stadium to treat the audience to a few numbers. Usher is this year’s headliner, however. I understand he’s trailed that he may bring along a special guest, so….you never know?

Anyway, where was I? Back to the homemade soup, which I shall be enjoying this Soup-erbowl weekend.

Servings

4 adult servings.

Timings

The pearl barley/lentil mix needs soaking overnight, then boiling/simmering for 45 mins. Making the soup is then about another 30 mins.

You Will Need

  • 100g pearl barley/lentil/split pea mix
  • 500ml water
  • 1 onion
  • 2 celery sticks
  • 2-3 carrots
  • 1 parsnip
  • 500ml veg stock
  • handful of parsley, sage, rosemary and thyme (or whatever fresh herbs you have!)

Method

  1. Soak the pearl barley mix overnight in the cold water.
  2. The next morning, pour the water away and rinse the pearl barley mix under cold running water. Place in a saucepan and cover with water, Bring to the boil for around 10 mins, then reduce to a simmer for another 35 mins. Switch off and drain.
  3. Using the same, empty saucepan, heat a little oil and throw in the chopped onion, celery, carrots and parsnip. Stir and let the veg soften in the heat.
  4. Pour in the veg stock and bring to the boil. Reduce to a simmer, and tear in the herbs. Season with salt and pepper.
  5. After 10 mins, blitz about half of the soup with a handheld blender. Alternatively, transfer half to a food processor with blade fitted, blitz and return it to the pan. This will give the soup a nice consistency, while still having chunks of veg in there.
  6. Add in the cooked pearl barley mix and simmer for another 10 mins. Switch off, and the soup is ready to serve.

Customise It!

Any other winter root veg will go well – swede, celeriac, potatoes for example. Add in a leek or two. Just make sure you don’t mess with the parsley, sage, rosemary and thyme (only kidding, use whatever fresh herbs are to hand).

Just imagine what a brilliant Half Time Show Simon & Garfunkel could have put on. As far as I know, they never did one, however, and it’s unlikely to happen now. Unless they do an Abba, and have avatars, perhaps? All that classic Americana would go down a storm with the Superbowl audience. We can but dream. Here they are with one of their best: Mrs Robinson.

Enjoy Usher; enjoy the Superbowl, everyone.

Categories
Mains Recipes

Roasted Cauli Stacks

Inspiration for this delicious vegan dish came from playing a game of Jenga. Just as in the game, it’s essential to check carefully that each layer is securely in place before moving on to the next layer in the stack.

The difference here is that your building blocks are cooked, irregular shaped, seasonal winter veg, rather than geometrically identical little pieces of wood.

The foundation is steamed, shredded Savoy cabbage….

….on top of which is placed a roasted cauliflower steak…

The crowning glory is a rich tomato and black olive sauce, as shown in my main photo at the top of the post. When you’ve built your stack, it’s time to tuck in, before it all comes tumbling down!

Haha, fun and filling, the way fabulous food should be. Here’s your architect’s plan for construction….

Servings

Mains for two adults.

Timings

30 mins to make, including roasting the cauli steaks at 180C.

You Will Need

  • 1 cauliflower
  • half a Savoy cabbage
  • 1 clove of garlic, crushed
  • oil
  • half an onion
  • 2 sticks of celery
  • half a red pepper
  • 500g carton of tomato passata
  • a handful of fresh herbs, torn
  • 12 – 15 black olives

Method

  1. Prepare the cauliflower steaks. Remove all the outer leaves and any woody bits at the base of the cauli, while keeping the stalks and florets intact and held together.
  2. With a large, sharp knife, cut the head of the cauli into 2 halves, or hemispheres. Then take each and, at the largest side, cut a slice, or ‘steak’ about 2cm thick. Keep the remaining, unused florets in a bag in the fridge, to use another time.
  3. Switch the oven on to 180C.
  4. Bring a pan of water to the boil, and immerse the 2 cauli steaks for about 3 mins. Remove, place on a plate or board, and pat dry with kitchen paper. Take care as they will be hot!
  5. Brush both sides of each steak with oil and place on a greased baking tray. Place in the oven for 20 mins, turning each over, half-way through roasting.
  6. Cut the Savoy into shreds and place in a steamer basket. Place on top of the saucepan, still with the cauli water inside, and bring back to the boil. Let the Savoy steam for about 12 mins.
  7. While the Savoy and cauli steaks are cooking, make the sauce. In a new saucepan, sizzle the garlic in oil, and then add in the onion, celery and red pepper, all chopped. After a few mins, tip in the passata and herbs, and stir.
  8. Finally, chop the black olives in half, and chuck in. Leave the sauce to simmer and reduce to a rich consistency. Switch off when the caulis come out of the oven.
  9. Serve up a layer of Savoy, topped with one of the steaks, and finally a few spoonfuls of the sauce.

Customise it!

Ok, here’s a challenge for you: can you add a 4th layer? It doesn’t have to be that hard – perhaps some grated parmesan, a sprinkling of nuts and seeds, or a handful of rocket. Whatever you fancy. Give it a try, but go carefully – or it may all come tumbling down! Just like in this classic track by the Stones, from the album Exile on Main Street: Tumbling Dice.

Categories
Recipes Sides

Mango Salsa

This is a side dish to truly wake up the senses. Juicy mango combines with crisp cucumber, crunchy red onion, fiery chilli, fragrant coriander and tangy lime to make a real treat for your taste buds, that’s visually enticing! It’s also suitable for vegetarians and vegans.

I served it spooned over my Jerk Chicken with Roast Peppers, all wrapped up in a warm tortilla. You can just as easily serve it alongside a spicy mains or as part of a salad.

Thanks to the guys at Sunday Brunch for the inspiration with this one.

Totally tropical!

Servings

A side dish for 4 adult mains.

Timings

10mins to throw together.

You Will Need

  • 1 red onion, chopped
  • 1 mango, chopped
  • half a cucumber, chopped
  • 1 red chilli, chopped
  • 1 clove garlic, crushed
  • 30g fresh coriander, chopped
  • zest and juice of 2 limes

Method

  1. Combine all the ingredients in a bowl and stir to combine. Place in the fridge until mealtime.

Customise It!

Feel free to chuck in a few nuts, seeds or dried fruit. Pomegranate seeds would look good and, in my experience, have never been known to detract from a dish such as this. Try not to over-complicate it though – part of the attraction is that it is so quick and easy to prepare.

Here’s La Roux, keeping up the fun, tropical theme with the catchy Tropical Chancer. Be mindful that the chorus of this track can lodge in the brain, resulting in in it being hummed and sung on repeat for the rest of the day. Don’t say I didn’t warn you!

Categories
Mains Recipes

Brazil Nut Roast

Nut roast is one of my favourite dishes this time of year. I love the taste and the texture, with the contrast between the crunch of the nuts, the crispy toasted shell, and the soft, richness of the roast veg incorporated in the mix.

I didn’t make one over the recent holiday period though – traditional roast turkey and ham took centre stage on the ADK Christmas dinner table. I’ve been keen to make one, therefore, to start the New Year.

I was reading an article about the various health benefits of brazil nuts, and then discovered a special offer in Lidl for packs of them at a very reasonable price. Gradually, the idea for this dish began to form. I found a BBC Good Food recipe as a starting point and developed it from there. Don’t you just love it when a plan comes together?

It’s important to think about the blend of colours you want in the mix, to make it visually interesting and get the tastebuds tingling. You can see from my photos that I’ve included shreds of cavalo nero, fresh herbs and grated carrot – all seasonal and locally grown, by the way. Their green and orange stands out amongst the creamy chopped brazils, and the golden wholemeal breadcrumbs. In some places you will also spot a rich brown which comes from a secret ingredient – the Vegemite I brought back from my trip to Australia this time last year!

In a moment I’ll deal with some options to mix up the ingredients and customise it to your liking. Firstly though, here’s how I made it.

Servings

This will make about 12 generous slices, like the ones in my photo above i.e. 6 adult portions of 2 slices each.

Timings

30 mins to prepare, 30 mins to roast at 180C.

You Will Need

  • a 1.5l loaf dish
  • 1 onion
  • 1 red pepper
  • 200g chestnut mushrooms
  • 1 tbsp olive or rapeseed oil
  • 1 carrot
  • a handful of fresh herbs e.g. thyme, sage, rosemary
  • 100g red lentils
  • 300ml vegetable stock
  • 1 tbsp vegemite (or other yeast extract)
  • 5 – 6 leaves of cavalo nero
  • 100g wholemeal breadcrumbs
  • 150g brazil nuts
  • 2 eggs
  • sea salt and black pepper
  • 400g tin chopped tomatoes
  • a handful of basil leaves

Method

  1. Grease and line the loaf dish. I find that using baking paper for this really helps with removing the cooked nut roast from the dish, at the end.
  2. Finely chop the onion, red pepper and mushrooms. I find that doing this in a food processor, with blade fitted, gets the veg to the right size pieces to meld together in a nut roast.
  3. Put the oil in a wok on the hob. When the oil is hot, crush in the garlic clove, followed by the finely chopped onions, pepper and mushrooms. Let it sweat for a few minutes, stirring from time to time (leave the food processor bowl and blade to one side, with no need to wash it out – you will be using it again in a moment).
  4. Grate in the carrot and tear in the herbs.
  5. Pour in the stock and tip in the lentils. Bring to the boil, then reduce to a simmer for 15 mins so that the lentils soften and the mix thickens. Dip in the spoon of vegemite, so that it slips off the spoon into the hot liquid and dissolves into the mix.
  6. For the last few mins of simmering, add in the cavalo nero, cut into fine shreds.
  7. After 15 mins, switch off and transfer the mix to a plate. Set aside to cool for 10 mins.
  8. Switch the oven on at 180C. Spread the brazil nuts on a tray and place them in the oven to toast while it’s heating up.
  9. Put the slices of wholemeal bread into the food processor, still with blade fitted, and blitz to breadcrumbs. Transfer to a large mixing bowl.
  10. After 5 mins, remove the nuts from the oven and blitz to small pieces in the food processor. Don’t obliterate them to a powder, however – you want to retain an element of crunch!
  11. Add the nuts to the breadcrumbs. Then add in the slightly cooled veg and lentil mix. Finally, crack in the eggs. Give it all a really good stir so that it is fully combined. Give it a good seasoning with a grinding of sea salt and black pepper.
  12. Spoon the mix into the loaf dish and level the top by pressing down with the back of a spoon. Place in the oven for 30 mins.
  13. Remove and leave to cool for 5 mins, then invert it on to a chopping board to cool completely. It should look like my photo at the top of the post. When cool, it can be sliced with a bread knife, as shown in my other photo.
  14. Serve with a very simple tomato sauce, made by heating the chopped tomatoes in a saucepan, with the basil leaves torn in, until the tomatoes reduce and thicken. Grind in a few twists of black pepper.

Customise It!

Feel free to swap in other veg that is in season and/or that you have to hand. A couple of celery sticks chopped will go well, for example. You can add a combination of mixed nuts, instead of the brazils, if you wish. I’m a big fan of Vegemite, and think it adds a lot to the taste of a nut roast. I recognise, however, it’s not everyone’s cup of tea, so leave it out if you wish. A few shakes of Worcester Sauce would not go amiss in its place.

According to my Spotify Unwrapped for 2023, one of my most played bands in the last year has been Leftfield. I was not terribly surprised about that, as their This Is What We Do album, that came out in late 2022, has been played a lot in the ADK Kitchen. I’ve already featured a couple of tracks from it in other posts, and here is another. This is Leftfield with Pulse.

Categories
Mains Recipes Sides

Spicy Bean Burger and Salsa

Whenever I look at the above photograph, I just want to place the fingers of both hands on the top of the roll, my thumbs underneath, scrunch it all together and take a large bite.

Which is a pretty good clue to what happened next, the moment I’d set my camera phone to one side.

I love the taste of a good veggie burger, and many times will choose one over a meat version. So when a bag of freshly harvested pulse beans arrived from our local farm, I had little doubt what to make them into.

I soaked the beans overnight and then boiled them for around 45 mins, before draining, cooling and mashing. However, you can just as easily use a can of beans that are ready to use.

Mixing the mashed beans with breadcrumbs and an egg gives a good texture that ensures the burgers, once shaped into patties by hand, stay together during the cooking process.

A fun part of the exercise is deciding what spices to add, and you can really go to town on tailoring it to your tastes. I opted for chopped red chilli, ground cumin, freshly chopped coriander and nigella seeds. Hey, you want garlic? Crush it in!

Here’s another shot just before the lid was positioned, showing the toppings including raw red onion, chopped lettuce, sour cream and my home made tomato salsa. Don’t worry if some pieces topple over the side while building it – this is real food. The scrunching down of the brioche roll between your hands will hold everything in, as you go to take that first bite….

Getting hungry, yet?

Servings

This mixture made 6 burgers, each the size of a brioche bun.

Timings

If cooking the beans from raw, they need to soak overnight, then be boiled for around 45 mins before draining and cooling. You can save time on this by opening a can of beans instead. Otherwise, prepping the burger mixture and salsa takes about 20 mins, with another 20 mins to fry/keep warm.

You Will Need

For the bean burgers:

  • 400g cooked beans e.g. kidney beans, butterbeans
  • 100g wholemeal breadcrumbs
  • 1 egg
  • 2 red chillis, finely chopped
  • 1 tsp ground cumin
  • small bunch of coriander leaves, chopped
  • 1 tbsp nigella seeds

For the tomato salsa:

  • 4 – 5 ripe tomatoes, finely chopped
  • half a red onion, finely chopped
  • small bunch of coriander, chopped
  • 1 garlic clove, crushed
  • juice of half a lime
  • a splash of white wine vinegar

To serve:

  • 6 brioche buns
  • chopped lettuce
  • soured cream
  • chopped raw red onion

Method

  1. Mash the beans on a plate with a potato masher, and scrape into a bowl. Add in the breadcrumbs, egg and all the spices.
  2. Roll up your sleeves and get your hands in there, squidging the mixture between your fingers till it is all well combined.
  3. Pull out just enough of the mixture to make one burger, and flatten it down between the palms of your hands. Set aside on a tray. Repeat to make 6 burgers in all. Place the tray in the fridge to chill while you make the salsa.
  4. In a separate bowl, combine all the salsa ingredients and give them a stir. Set the bowl in the fridge.
  5. Switch on the oven to 140C. Fry each burger on the hob for 4 – 5 mins on each side, then transfer to a tray and place in the oven. This will keep the burgers warm until serving time, and also round off the cooking process, making them browned and crisped all over.
  6. Serve each burger in a toasted brioche roll, on a bed of chopped lettuce, and topped with a dollop of the salsa. Add raw chopped red onion and sour cream.

Customise It!

The sky really is the limit here. Add slices of avocado to the bed of chopped lettuce if you want. Top it off with your favourite cheese, grated, and slam it back in the warm oven for a few mins to melt, before adding the salsa. Engage imagination!

The next band to feature on the ADK Playlist has been around for over 20 years, and is finally enjoying some well-deserved public attention, following a collaboration with Taylor Swift. Two critically acclaimed albums released in 2023 have also helped their cause. Their sound reminds me of Nick Cave and the Bad Seeds, and Arcade Fire, so they are definitely worth a listen if you haven’t heard their stuff. Here’s a good one to start with, included on 2023’s Laugh Track. From Cincinnati, Ohio, this is The National (featuring Bon Iver), with Weird Goodbyes.

Categories
Mains Recipes

Smokey Puy Lentil Roast

Ready for some autumn evening comfort food? If that’s a yes, you’ll love this rich, smokey, spicy stew with seasonal roasted vegetables and puy lentils. It’s vegetarian and vegan, while the puy lentils are a great source of protein.

Servings

4 adult servings.

Timings

40 mins to make and cook.

You Will Need

  • 1 roasting tray’s worth of chopped root veg (mine comprised sweet potato, swede, carrot, parsnip and celeriac)
  • 1 red pepper, chopped
  • oil
  • 1 clove garlic
  • 2 medium chillis
  • 1 tsp ground cumin
  • 1 onion
  • 8 – 9 mushrooms
  • 1 tbsp gojuchang paste
  • 1 500g carton of tomato passata
  • water
  • 100g puy lentils
  • 4 – 5 leaves of cavolo nero

Method

  1. Warm the oven to 180C. Fill a roasting tray with the chopped root veg and red pepper, and drizzle to coat with the oil. Place in the oven for 30 mins, once it is up to temp.
  2. Drizzle some oil in a wok. When it is warm, add in the crushed garlic, chopped chillis and cumin, and stir.
  3. Tip in the chopped onion and mushrooms, and stir again. When the onion is softening, add in the gojuchang paste and stir.
  4. Pour in the passata. Fill the carton with cold water and add in also. Put in the puy lentils and turn up the heat to boil, then reduce to a simmer. Leave for about 10 mins, while the sauce reduces and the lentils cook.
  5. Chop the cavalo nero into strips and wilt in for the last 5 mins.
  6. Take the roasting tray from the oven – the veg should be softened and a little charred around the edges. Scrape the roasted veg into the wok. Stir to combine.
  7. Spoon into bowls to serve.

Customise It!

Feel free to swap in any veg you like or have to hand. Butternut squash or celery will work well. Boil or steam some brussels sprouts and add in if you wish. For the second serving of this dish I mixed in some new potatoes that were already cooked and in the fridge – see below.

The key ingredients you should keep are the passata, garlic, chillis and the gojuchang paste – which combine to create the delicious smokey background sauce – and the lentils, which give texture and protein.

Talking of Smokey, here’s a classic track to add to the ADK Playlist. I actually prefer this ska version to his original, however: The Beat with The Tears of a Clown.

Categories
Recipes Sides

Korean Cauli Roast

Here’s a delicious side dish that is built for sharing as part of a spicy banquet or feast, ideally with some cold drinks. Give everyone a fork each and let them tuck in, choosing a roasted floret or two and twirling it round to become coated in the spicy Korean Sauce.

The recipe for the Korean Sauce can be found in my Korean Pulled Pork Sandwich post. Although I made the Sauce originally to pour over pulled pork, I found it goes equally well with other dishes, as shown here with roasted cauliflower florets. If you’re not making the pulled pork, or if you want the Sauce to be vegetarian or vegan, just add water in place of the pork juices.

Servings

Served alongside other sides and mains, this will feed 4.

Timings

5 mins to steam the cauli, then 20 mins to roast.

You Will Need

  • 1 head of cauliflower, cut into florets
  • a saucepan of Korean Sauce (vegetarian version)
  • 3 – 4 scallions
  • half a carrot
  • a handful of sesame seeds

Method

  1. Heat the oven to 180C.
  2. Put the cauli florets in a steamer basket over a pan of boiling water for 5 mins (I find this helps the cauli become tender and succulent in the roasting process).
  3. Warm the Korean Sauce on the hob or in the microwave.
  4. Remove the cauli from the steamer and lay out on a roasting tray.
  5. Brush all over with the Korean Sauce, and put in the oven for 20 mins.
  6. Remove the roasted cauli and place in a serving bowl. Drizzle over some generous spoonfuls of the Korean Sauce, and garnish with chopped scallions, carrot sticks and sesame seeds.

Customise It!

There will already be chopped chilli in the Korean Sauce, but you can add a bit more as a topping if you want an extra fiery kick. Matchsticks of cucumber also work well as a topping, and give a kind of antidote to the heat!

Here’s an old track I heard in a friend’s car the other day, and which I hadn’t heard in years. It has a really catchy chorus, so you may find yourself humming it, as I have been this week. This is Dr. Feelgood with Don’t You Just Know It.

Categories
Mains Recipes

Kale & Puy Lentil Curry

Here’s a medium curry that is both vegetarian and vegan. While the base comprises a number of fresh vegetables and spices, the undoubted stars of the show are two particularly healthy ingredients.

Kale grows in our garden and seems to keep on producing new crops as the seasons progress. It is a source of fibre, calcium, vitamins and antioxidants, which help us stay well by removing toxins from the body.

Lentils are a good source of protein for anyone following a meat- or dairy-free diet. Puy Lentils are the variety that pack the most protein per calorie.

Servings

A meal for 4.

Timings

25 mins to prepare and cook.

You Will Need

  • a little oil
  • 1 onion
  • 1 garlic clove, crushed
  • half a red chilli
  • 2 cm piece of root ginger
  • 2 – 3 mushrooms
  • 2 tbsp curry powder (I’m still using my Qatari Spices)
  • 8 – 10 tomatoes (I used fresh as we have lots growing in the garden)
  • 1 400g can of coconut milk
  • 8 leaves of kale
  • 60g Puy lentils
  • a handful of nigella seeds
  • 6 – 7 cardamom pods
  • 1 tbsp garam masala
  • basmati rice

Method

  1. Heat the oil in a wok, and add the crushed garlic. Chop the onions, chilli, ginger and mushrooms and add to the wok. Chuck in the curry powder and give it all a stir.
  2. Let it sizzle for a few minutes, then quarter the tomatoes and add in. Let them squash down in the heat, then add the coconut milk.
  3. Fill the empty coconut milk can with water and pour in to the wok. Chop the kale leaves into 3 or 4 strips, and add in with the lentils. Check the liquid level at this stage, and top up with more water if necessary – there should be just enough liquid to cover the veg. It will reduce down to a creamy consistency as the kale and lentils cook.
  4. After about 10 mins, add in the nigella seeds, cardamom pods and garam masala, giving it all another stir.
  5. After another 10 mins, spoon out a lentil to check it is cooked. You should just be able to bite through without it becoming too soft or mushy.
  6. Switch off and serve with steamed or boiled basmati rice.

Customise It!

It’s a vegetable curry, so add in whatever veg you have to hand or like to use. Peppers, cauliflower, broccoli, carrots – all will go well.

I’m going to be off on my travels again soon, this time exploring Scotland. More of this in upcoming posts, but for now I’ve been getting in the mood and listening to some great tracks from Scottish bands. Here’s one of the best, Glasgow’s Franz Ferdinand with Do You Want To.

Categories
Recipes Sides

Tahini Dressing

The garden is now chock-full of sun-warmed tomatoes on the vine and cucumbers that seem to grow bigger by the day – see my photos below.

There’s enough to provide sides to meals for a little while to come, so I’ve been looking out ideas for tasty dressings to vary things up a little.

I’m a big fan of tahini – the spread that is made from ground roasted sesame seeds. In fact, tahini on a slice of wholemeal toast is one of my favourite snacks. Its taste is reminiscent of peanut butter, but without the sugar. It is said to have a number of health benefits in a diet, being a good source of fibre, protein and healthy fats.

I’ve used it in a stir fry sauce before, and wanted to incorporate it in a salad dressing. Following some research, I settled on a recipe by Hugh Fearnley-Whittingstall. A tablespoon of tahini is added to core ingredients of olive oil, runny honey and cider vinegar. Shake it up in a jar till it’s rich and creamy, then drizzle over your salad, with a sprinkling of sesame seeds to top it off.

Servings

This should be enough to go with a couple of week night meals for 2 – keep the screw top jar in the fridge and use as you wish.

Timings

10 mins to prepare.

You Will Need

  • a clean screw top jar or container
  • 1 tbsp tahini
  • 4 tsp cider (or white wine) vinegar
  • 2tbsp extra virgin olive oil
  • 1 tbsp runny honey
  • a couple of twists of sea salt and ground black pepper
  • half a clove of garlic, crushed (optional)
  • sesame seeds to sprinkle

Method

  1. Put all the ingredients (other than the sesame seeds) in the screw top jar and shake well to combine. Pour over your choice of salad and sprinkle the sesame seeds on top.
  2. Er, that’s it.

Customise it!

Add more black pepper if you wish. A squidge of lemon juice might be nice. If the consistency is too thick, just add a few more drops of olive oil. Why stop at salad – drizzle it on a baked potato, or use as a dip for fries.

Here’s a song I heard on the radio this week, which I hadn’t heard in a long time. The band who recorded it are now in their 45th year, no less, with a hectic tour schedule this summer. I very much liked UB40 in their early years, and went to see them live in their home town of Birmingham. I remember the thudding bass and drums of their reggae beat, and that they did extended dub versions of some of their tracks. I do feel they lost their edge a little when they started doing cover versions of older songs, though it clearly brought them commercial success.

This is one track from those early years – One in Ten.

Categories
Mains Recipes

Summer Squash Roasted Peppers

Summertime patty pan squashes are now starting to arrive in our farm shops and market stalls. They rarely feature on supermarket shelves, however, and consequently many of us are unsure how to prepare and cook with them.

My favourite method is to chop them into a roasting pan drizzled with olive oil, and place in the oven at 180C for about 20 mins. The chopped squash pieces sweeten and caramelise, and can then be used in a variety of dishes.

In this recipe, I have blended them with mashed kidney beans, tomatoes, onions and chilli in a stuffing for roasted peppers. The squash adds texture and sweetness. With the stuffed peppers emerging lightly charred from the oven, it all makes for a splendid looking vegetarian, and vegan, main, served with side veg of your choice.

Servings

4 adult servings.

Timings

20 mins to roast the squash before adding it to the rest of the stuffing mix. Then a further 25 mins to roast the filled peppers.

You Will Need

  • 1 patty pan squash
  • 2 peppers, red, orange or yellow
  • 1 garlic clove
  • half an onion
  • 1 medium red chilli
  • 1 tsp ground cumin
  • half of 1 onion
  • 1 400g can of kidney beans, drained and washed
  • 1 440g can of chopped tomatoes
  • oil
  • seasalt and black pepper
  • a few handfuls of pumpkin seeds

Method

  1. Peel the patty pan squash and chop roughly into pieces. Place on a roasting tray and drizzle with oil, then roast for 20 mins at 180C.
  2. Heat a little oil in a frying pan, and add the garlic clove, crushed. Chop the chilli and onion and, as the oil begins to sizzle, add it to the pan with the ground cumin. Give it a stir and let it cook for a few minutes.
  3. Roughly blitz the kidney beans in a food processor with blade fitted. Add to the pan with the chopped tomatoes. Give it all a few good twists of seasalt and ground black pepper. Stir to mix, and let it cook for 4 – 5 mins to reduce.
  4. Chop the peppers down the middle to give four halves, and carefully trim out the seeds and white membrane from each, using a sharp knife. Brush the inside and outside of each half with a little oil.
  5. When the patty pan squash is roasted and nicely caramelised, scrape the pieces in to the food processor and lightly blitz. Add to the kidney bean mixture and stir in.
  6. Spoon the mixture into each half pepper, and press down with the back of the spoon to make sure the cavity is filled. Sprinkle a few pumpkin seeds on the top, and place back in the oven, still at 180C, for 25 mins.
  7. Remove and serve with accompaniment of your choice.

Customise It!

As shown in the photo, mine are served with seasonal baby potatoes and sprouting broccoli, but feel free to serve up with other favourite veg or whatever veg you have to hand. Couscous or rice would also make a good side.

I must admit to having a bit of a laugh when I saw the photo I’d taken, at the top of the post. Due to a combination of the background and the lighting, it looks like the stuffed peppers are about to travel off into deep space. However, that isn’t the milky way behind them – it is a roasting tray, and the only place they are about to travel to is a hot oven in the ADK KItchen.

It has given me an idea for the next track for the Playlist, however. It’s a song from the great R.E.M., whose music I have enjoyed for many years, including seeing them play live twice. Here they are with Man on the Moon.