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

Sunday, 5 May 2019

Fantasy Veggie Dinner Guest - MR ROCHESTER

Zelda has just re-watched a television dramatisation of Jane Eyre. In Mr Rochester, Charlotte Brontë created a very flawed hero you can’t help but desire.
His home, Thornfield Hall, is set firmly in Yorkshire (as is the parsonage at Haworth where the novel was written). It seemed only suitable, therefore, for Zelda to cook something recognisable to that county.
Yorkshire Pudding is very versatile and does not just have to be served with a roast. It makes an excellent base for a dish. 
Also, Henderson’s Relish, although from Sheffield which is a little further south than Haworth, gives a wonderful depth of flavour. 

MINCE-TOPPED YORKSHIRES
Serves 2

100g vegetarian mince
1 carrot, peeled and grated
1 medium onion, peeled and chopped
2 garlic cloves, crushed
2tbsp Henderson’s Relish
2 sprigs fresh thyme
½ jar (150ml) pasta sauce (or make your own)
2 eggs
100g plain flour
280ml milk
2tbsp oil

First make the topping
Heat 1tbsp of the oil in a pan and fry the onion for a minute or so.
Add the grated carrot and cook for a further minute before adding the garlic.
When all has cooked, pour in the pasta sauce.
Add the mince and the Henderson’s Relish and half the thyme.
Stir well and keep warm.
Now, make the Yorkshire Pudding
Sieve the flour into a bowl and gradually whisk in the eggs and milk.
Heat 1tbsp oil in a small deep tray. Then pour in the batter mixture.
Cook at 200°C/Gas 6/ 400°F for about 30 minutes.
Remove from the oven.
Cut in half, place each on a plate and top with the mince and the remaining thyme. Pour some gravy round if desired. 

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