Food: Whole roasted Levantine spiced rutabaga

Inspired by perusing the NOPI cookbook by Ramael Scully and Yotam Ottolenghi, I came across their recipe for ‘whole roasted celeriac’. This is my interpretation of that kind of dish using a rutabaga.

 

You’ll need:

  • 1 peeled rutabaga (Swede, Swedish turnip)
  • 2tbs gram flour, sifted
  • 1tsp sumac
  • 1tsp tomato pureé
  • 1tbs Lakrids salted liquorice syrup, liquorice powder will also work
  • 1tsp dried parsley
  • Zest of 1/2 a lemon
  • Juice of 1/2 a lemon
  • Splash of rosewater
  • 1tsp ground coriander
  • 1tsp ground cumin
  • Oil, for frying
  • Salt & Pepper

 

For the pistachio pickled apricots:

  • 5 apricots, halved
  • 1tbs Maille white balsamic vinegar with pistachio nut flavour
  • 1tbs cider vinegar
  • Splash of water

 

Start by placing a baking dish with a layer of flavourless oil into the oven at its hottest setting. Then, boil the rutabaga for 15 minutes in a big pan of salted water.  Whilst it’s boiling you can start making the spice crust. In a bowl combine all the ingredients until they make a sticky, aromatic paste. When the rutabaga is sufficiently boiled, take it out and pat it dry with some kitchen towel/tea towel. Now cover the vegetable in the spicy mixture. Take the baking tray out of the oven and place the covered root vegetable in the oil, so it starts sizzling. Be careful the oil doesn’t spit onto you!

Place back in the oven and turn the heat down to 180°C. Cook for a further 30-40 minutes, taking it out at regular intervals to turn the rutabaga. Once it’s had its 40 minutes, take out and place a skewer through the middle, If it goes in without much resistance, then you know it’s done, if not, place back in the oven for a further 10 minutes.

If you’re going to make the pickled apricots, I’d do them the night before, so they have time to soak up the pickle. Simply fill up a small dish with the vinegars, place the apricot halves in and top up with a splash of water.

I’d recommend serving this with a great big bowl of fluffy couscous, the pickled apricot halves, tomato wedges and chopped coriander & walnuts.

 

Enjoy!

Food: Columbian potatoes

This is my take on the Colombian dish, Papas con Salsa de Aguacate (potatoes with an avocado sauce), using sweet & purple potatoes, topped with a creamy intense avocado hit. My version has a spicy tomato base to transform it from a traditional side-dish into a tasty plantbased meal.

You’ll need:

  • 3 Sweet potatoes, roughly chopped
  • 3 purple potatoes/ potatoes roughly chopped
  • 1/2 tin of peeled tomatoes
  • 1tbs tomato pureé
  • 1 red onion, diced
  • 1tbs Pimentón
  • 1tbs ground cumin
  • 1tbs ground coriander
  • 2 cloves of garlic, minced
  • 1 red chilli, chopped finely (de-seeded if want less hot!)
  • Black pepper
  • Oil for roasting.

For the Salsa de Aguacate:

  • 1/2 a tub of Oatly fraîche
  • A glug of garlic infused oil
  • 1 avocado
  • Handful of coriander, chopped
  • Juice of 1/2 a lime
  • Some red onion
  • Salt & pepper

Garnish:

  • Salt for garnishing (I used Saltverk Birch smoked salt)
  • Handful of chopped coriander

Start by parboiling the potatoes in salted water. As they’re boiling, place a baking tray in oven on it’s hottest setting, with a layer of oil (just like you’re making roasties). Whilst they are cooking, fry off the onion & garlic in a pan. When they are sufficiently softened the potatoes should be ready to take off the boil. Drain and place into the baking tray and oil. Flip over until they begin to sizzle. Place back into the oven to start roasting and crisping up.

In a baking dish, place the now softened garlic & most of the onion with the tomatoes, spices and the chilli. I’d recommend roughly chopping up the tomatoes. Season, mix thoroughly and spread evenly across the bottom of the dish.  After around 10-15 minutes, take the potatoes out and place into the baking dish, on top of the spicy tomato base. Place back into the oven, with a lower temperature of 180°C. Cook for a further 30-40 minutes before taking out. Leave to cool slightly, before serving.

Whilst the potatoes are in the oven, you can make the indulgent bit, the avocado sauce. In a food processor, place the Oatly fraîche, avocado, coriander, garlic oil, lime juice and the rest of the fried onion. Whizz up until it forms a creamy sauce. Scoop into a bowl. Season to taste. If too thick, you can loosen it up with a bit more lime juice.

To serve, drizzle on the sauce, the chopped coriander and a sprinkle of salt flakes. I used Saltverk birch smoked salt, which matched the smoky spicy taste of the potatoes.

I’d reccomend serving this with a couple of cold cervezas. I paired it with some Columbian Cerveza Aguila.

 

Enjoy!

 

 

 

Food: Peaches with apricot, cardamom & lemon fraîche

Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun.  The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday

Serves 2

You’ll need:

  • 4 peaches ( I used doughnut peaches as they are in season)
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 shot of lemon vodka (optional)
  • 2tbs sesame seeds, toasted

Apricot fraîche:

  • 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
  • 2tbs icing sugar, sifted
  • 2 apricots, chopped finely
  • 1tbs ground cardamom
  • Zest of 1/2 lemon
  • Squeeze of lemon juice

 

Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.

Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.

Enjoy!

 

 

Food: Oatsicles

We may well have had our fill of sunshine for the year already, but on the off chance that there is more sunshine to come here’s a quick and easy recipe for a dairy free alternative ice lolly for keeping cool in the sun.

 

You’ll need:

  • Lolly moulds,
  • 1 carton of chocolate Oatly,
  • 1 banana.

 

Chop the banana into slices and fill the lolly moulds. Don’t pack them in too tight, you need to leave enough space for the chocolate drink. Pour in the drink to the brim, stick the lids/handles in firmly and leave in the freezer for a good couple of hours or overnight if possible. One carton can easily make between 6 – 8 lollies, depending on the amount of banana you use and the size of your moulds. I used the small ones from Lidl. The creaminess of the chocolate drink combined with the fudginess of the banana are a fantastic (and cheap) alternative to the usual sugary lollies. This way you can control their sugar intake with natural ingredients!

It also works great with other flavours of Oatly like Orange & Mango, or for a grownup take on the above recipe, mix some coffee into the chocolate Oatly mixture for an iced mocha lolly!

 

Enjoy!

 

Food: Barbecue Cauli Stack

Aldi recently had cauliflowers at 45p, so I bought quite a few; they’re a great meat alternative, versatile and last for ages! Here’s a recipe I came up with to emulate that meaty bbq taste!

You’ll need:

For the BBQ Cauliflower:

  • 1/2 Head of cauliflower
  • 1tbs tomato pureé
  • Splash liquid smoke
  • 1tbs dark soy sauce
  • 1tsp Chipotle chilli powder
  • 1tsp vegan Worcestershire sauce
  • 1tbs paprika
  • 1tbs pomegranate molasses
  • 1tbs apple cider vinegar
  • 1tsp dried rosemary
  • Splash garlic infused oil
  • 1tsp onion powder
  • Splash of wate

For the charred sweet potato mash:

  • 3 Sweet potatoes, peeled & chopped
  • Salt n Pepper
  • 1 knob of vegan butter
  • 200ml plant milk (I used Oatly)

To finish:

  • 1 roasted red pepper, chopped
  • 4 lingonberry pickled onions, chopped
  • Handful of fresh coriander, chopped

 

Method:

Okay, so this method is a little unconventional, but bear with me.

Peel the sweet potatoes and cut into thick coins, layer them on a baking tray and drizzle a splash of oil and season with a little salt. Make sure all the pieces of potato are covered and then put into a hot oven (200°C) and bake for twenty minutes. At this point you need to watch them like a hawk because you want them to be burned but not incinerated! Once they’re browned or lightly blackened, remove them from the oven put them in the pan with the milk, vegan butter and a little more salt. If they haven’t fully softened by now they will in the mix. When they’re softened take off the heat mash them together. Depending on the size of your potatoes you may not need all of the milk, just enough to give you a thick but creamy mash. Spoon the mixture into chef’s ring/ decorative tart tin  on your serving plate and allow to cool. If using a tin, like I did you may have to flip it onto another plate.

Now for the bbq cauliflower. Put a pan on the hob on low heat and drizzle with a little oil. I like using a Dutch Oven such as a Le Creuset as it can go from the hob to the oven easily. Add in the tomato pureé and let it fry off. Next, add in the spices, syrups and soy sauce and stir them into the tomato mixture. You should have a smoky, dark paste in the pan. Cut the cauliflower into little pieces and add them into the pan, trying to coat them with the smoky sauce. Let it fry off for a few minutes, then add in a splash of water. Stir and with the lid on, place in the oven on a low heat (140°C) for 30 minutes.

Once the time is up you should have a brown, glistening and surprisingly meaty cauliflower mixture. Place in a bowl and add the pepper, pickled onion and coriander.

Place a Chef’s ring on top of the mash and spoon in the cauliflower mixture. Once filled, press it lightly and slowly take the Chef’s ring off. Finish with some more chopped coriander. Works great served with some fresh green veg, I served mine with some purple sprouting broccoli.

 

Enjoy!

Hiatus

Hey Guys, sorry if I’ve been a bit quiet. I recently left my weekend job, meaning I’ve filled up all that time since then with doing up the garden, the bathrooms and days out, not having the time to write content and recipes for the blog. The novelty of SO much time off has definitely worn off and I’m now back on track, plus now I have stories of Tom & myself’s travels, which I shall be writing about in the next coming weeks x

 

Thanks/ diolch/ tack Nathan xx  S

Food: Vegan Irish Stew

With St Patrick’s Day celebrations over the last weekend why not try something traditional but with a Vegan twist? This simple recipe is made with TVP chunks which, I’ve found, aren’t that easy to track down! My packet was bought whilst on holiday in Llandrindod Wells! In any case, it comes dried in a bag and looks like misshapen croutons, but these swell to make delicious but firm soya pieces that can be used in a number of creative ways.

You’ll need:

  • 100g TVP pieces,
  • 2 medium carrots,
  • 2-3 medium potatoes,
  • 1 large onion,
  • 2 Bay leaves,
  • 1tsp of all purpose seasoning,
  • 250ml boiling water,
  • 250ml of Irish stout (I used Carlow brewing company for M&S Irish Stout as it’s SFV)
  • 1tbsp of dried thyme,
  • 50g barley or oats,

 

Prepare the TVP pieces first by covering them with boiling water in a bowl with the seasoning. They should begin to swell to nice, meaty pieces.

Peel and chop the onion and soften in a little oil over a medium heat in a decent sized Dutch oven, then peel and chop the carrots and potatoes into nice chunky pieces. Add these to the onions and pour over the boiling water and the stout until the veg is more than covered. Combine the barley or oats along with the TVP pieces and their broth into the pan and stir. Season with black pepper, dried Thyme and the Bay leaves. Check the saltiness of the water for preference. The seasoning can be quite salty so be careful when adding more.

Give the whole thing a good stir and then cook in the oven on a medium heat for forty minutes. When it’s ready the broth will be rich, the TVP will be soft but hold their shape and the vegetables will be cooked but not disintegrating. Enjoy with some crusty bread or potato farls and a liberal glass of stout, I paired ours with another couple bottles of Irish Stout brewed for Marks and Spencer’s by Carlow Brewing Company. Making the most of finding vegan friendly Irish stout
Lá fhéile Pádraig sona dhuit! Sláinte!