Real vegetarian food, served in an imaginary world...

Wednesday, 22 January 2014

Vegetarian Delirium - LEEK AND POTATO FILO PARCELS

180g/6oz butter
2 leeks, sliced thinly
1 onion, very finely chopped
2 tbsp mixed herbs
750g/1lb 10oz potatoes, thinly sliced
salt and pepper
6 sheets filo pastry
50g/2oz cheese, grated

Serves 6 as part of a main meal

Preheat the oven to 180C/350F/Gas 4.
Line a baking tray with baking parchment.
Melt 60g/2oz of butter in a pan over a medium heat and add the leeks and onions.
Fry gently for about five minutes until soft and translucent. Stir in the mixed herbs and the grated cheese and season. Then take off the heat and allow to cool.
Meanwhile, place the potato slices into a pan of cold water. Bring to the boil, then simmer for 2-3 minutes until just tender. Drain and rinse them in cold water.
Melt the remaining butter.
Spread out the filo, one sheet at a time. Divide the leek mixture and potatoes into six and place a portion of each at the end of the pastry, leaving a border.
Roll the pastry up, with the leeks inside, tucking the edges in and sealing with the melted butter as you go.
Place the parcel on the baking tray, with the seam on the bottom and brush with more of the melted butter.
Bake in the oven for 30-40 minutes until crisp and golden.

Vegetarian Delirium - GNOCCHI MOZZARELLA BAKE

Vegetarian Delirium – those veggie dishes I just couldn’t do without.

GNOCCHI MOZZARELLA BAKE

1 pack pre-made gnocchi
1 mozzarella ball
1 large tin chopped tomatoes
1 red pepper
175g spinach
1 red onion, chopped
salt and black pepper
1tbsp olive oil

Preheat oven to 200C/ Gas 6
Bring a pan of salted water to the boil. Add the gnocchi. It is cooked when it floats to the surface.
Meanwhile, heat the oil and fry the onion and red pepper.
Add the chopped tomatoes.
Blanch the spinach and drain off any excess water.
Mix all the above ingredients together and place in an oven-proof dish.
Tear pieces from the mozzarella ball and place on top of the dish.
Sprinkle with salt and pepper.
Cook in oven for about 20 minutes until mozzarella is melted and golden.



Serve with fresh bread.

Wednesday, 15 January 2014

Fantasy Veggie Dinner Guest - BALDRICK


Baldrick is the servant and foil of Blackadder. His lack of intelligence is mocked throughout, and his 'cunning plans' are always ridiculed.
Although the fourth outing is probably the weakest series of Blackadder, it is also the most well-known. This could be because it was broadcast on the back of the reputation built up over the years by the Elizabethan and Georgian versions of the show and watched by millions on prime-time TV.
In this series, the characterisations were stretched to the extreme. 
There are, however, some undeniably funny lines. In ‘Captain Cook’, Baldrick’s culinary inexpertise provides an opportunity to avoid ‘The Big Push’.

Baldrick: Well, we're going over aren't we sir?
Blackadder: Yes we are, unless I can think of some brilliant plan.
Baldrick: Would you like some Rat-au-van to help you think?
Blackadder: Rat-au-van?
Baldrick: Yeah it's rat, that's been...
Blackadder and Baldrick: ...run over by a van.

Here is my version, a veggie one of course.

QUORN FILLETS WITH RED WINE AND MUSHROOMS

Serves 2 but can easily be multiplied

2 Quorn fillets, defrosted if frozen
1tbsp plain flour, seasoned
100ml vegetable stock
1tbsp olive oil
125g mushrooms, sliced
handful of fresh thyme
150ml red wine

Coat the quorn fillets in the seasoned flour.
Add about half of the left-over flour to the stock and stir well.



Heat the oil in a pan and add the fillets and mushrooms Cook for about 5 minutes until the mushrooms have softened. Sprinkle in about three quarters of the thyme.(Keep the rest to go over the top when you serve.)

Add the wine and stock.
Bring to the boil and then simmer until reduced by about half.
Serve with potatoes and vegetables or - as here - on a bed of rice.