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

Friday 7 October 2022

Fantasy Veggie Dinner Guest - NICK RHODES

Zelda has already cooked a meal for Simon Le Bon... it is time to entertain his bandmate and Duran Duran founder member; the the arty keyboard player and songwriter Nick Rhodes.
Many a poster like this, graced Zelda's wall in the 1980s. 
Apparently, he particularly likes Italian, Indian and Lebanese vegetarian food, so this should suit him nicely.


Spice Mix made of:2tsp garam masala
2tsp ground cumin
1tsp ground turmeric
1tsp chilli powder

350g quorn mince (frozen is fine)
1 large white onion, chopped finely
1tbsp Marmite
2tbsp Bisto granules
2tbsp plain flour
sunflower oil spray
300ml hot water
1 red onion, chopped finely
1tsp crushed garlic
1 green chill, seeds removed and finely chopped
thumb-sized piece of ginger, peeled and grated
1 bunch fresh coriander
1 large can chopped tomatoes
1tbsp tomato puree
200ml vegetable stock
1 can coconut milk

Serves 3-4

Spray a large pan with oil and add the onion.
Cook gently until soft and just changing colour.
Add the garlic, mince and water. 
Stir in the Marmite, Bisto and half of the Spice Mix. Bring to the boil.
Simmer until the water has evaporated.
Allow to cool, then place in a food processor and blitz until smooth.
Transfer to a bowl.
Use the flour to coat your hands and form the mixture into balls. (It should make 12 large ones).
Place them on a baking tray lined with greaseproof paper.
Spray them with a bit more of the oil and cook in the oven at Gas 6/ 200˚C for about 30 minutes, turning halfway through.
Start the sauce by spraying another pan with the oil and frying the onion. 
Add the garlic and chilli and cook for a minute or two more. Coat all in the spice mix.
Add the ginger, the stalks of the coriander and pour in the tin of tomatoes.
Stir in the tomato puree, the vegetable stock and the coconut milk.
Bring to a simmer and allow to keep cooking until reduced to the required thickness.
When ready to serve, place the koftas back into the sauce and heat fully.
Serve in bowls with some rice and the coriander leaves.

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