Here’s a great recipe for using up the vegetables you have left in your fridge. Plus, it’s one of those that kind of works for all seasons, whether frosty Winter or a breezy Summer evening.
- 1 aubergine, cut into cubes
- 1 red onion, diced
- 3 garlic cloves, minced
- Oil, for frying
- 1tsp tomato pureé
- 1tsp sundried tomato paste (optional)
- 1 tin of chopped tomatoes
- 2 courgettes / zucchini, cut into coins
- 1 red pepper, diced
- Handful of new potatoes, cut into pieces (I used purple potatoes)
- Handful of good black olives
- Splash of good red wine
- 1tbs chilli flakes
- Handful of fresh rosemary, chopped
- 1tsp dried rosemary
- 1tsp dried basil
- 1tsp dried thyme
- 3 bay leaves
- Salt & Pepper
Start by chopping the aubergine into pieces and place them in to a colander (over a bowl). Sprinkle salt over them and wait until it starts extracting it’s juices (this stops it becoming bitter). This should take 30 minutes or so.
While this is doing, in a Dutch Oven, fry the onions and garlic on a medium heat until they turn translucent. Then add in the tomato pureé & paste and fry until it’s cooked out. Next add in the tin of chopped tomatoes, peppers and potatoes. Cook for 10 minutes. Now is probably time to check on the aubergine.
Once the juice has been extracted from the aubergine, Rinse with some water, and add into the pot, along with the courgette, olives and herbs. Top up with some good red wine and stir. Season with salt & black pepper, not forgetting the aubergines might still be a little salty.
Place into a pre-heated oven at 140°C, for 50 minutes. In this time the wizard that is the Dutch oven/ cast-iron casserole will do it’s magic and meld everything together. After 50 minutes is up, take the lid off and check if the potatoes are done, by pricking them with a fork. They should be, as cutting them into small pieces, shortens their cooking time, however, if not, place back in the oven for a further 10-15 minutes.
Serve, with a good drink and a nice loaf of bread
Here’s a cheap, satisfying & hearty recipe that is perfect for those cold Winter nights coming in!
- ½ Head of cauliflower, cut into chunks,
- 1 tbs Tomato puree
- 1 Tin of chopped tomatoes
- 100ml Water
- 1 Onion, chopped finely
- 2 Cloves of garlic, chopped finely
- Splash of flavourless oil
- 2 Peppers, chopped •
- 1 Pack of vegan cream ( I used 1 pack of 250ml Oatly cream)
- Splash of white wine (Vermouth will also work!)
- 2-3tbs Of paprika
- 1tsp Mixed spice
- 1tsp Ground cinnamon
- Handful of fresh parsley, chopped •
- Salt & pepper
- 100g Tagliatelle or rice (per person)
This is a ‘one-pan dish’, I use my Dutch Oven to make this – shove it in the oven, and as it cooks slowly I can get on with my day, then eat it!
To make, start by frying off the onions & garlic until they become soft & translucent. Next, add in the tomato puree and mix it with the onion until it has cooked out. Then, the tin of tomatoes goes in. After you’ve tipped the tomatoes out, add the water to the tin and add it to the pan- this way it gets all the tomatoey goodness. Next, add in your paprika & spices. Cook it out for a couple of minutes. Once this is done, add in the cauliflower, stir and season. Add half of the chopped parsley and with the lid on, add to the oven (pre heated to 140°c). Leave it to do its own thing for at least 40 minutes, 1 hour maybe even an hour and a half. That is the magic of slow cooking!
Once you’re ready to eat, salt a boiling pan of water generously and add in your pasta/rice. Cook until done.
To serve layer the luscious & hearty paprikash on top of the pasta/rice and garnish with the rest of the parsley!
My recent affinity with Jackfruit continues with this recipe for a vegan alternative for Spanish Stew, full of the flavours and textures of the hearty Mediterranean classic!
- 2 tins of chopped tomatoes,
- 1 large onion, chopped,
- 4 cloves of garlic, minced,
- 2/3 roasted peppers,
- 1 tin of butter beans,
- 2 tbs pimentón,
- 1 tin of green Jackfruit,
- 1 tsp tomato paste,
- 1 tsp chilli powder,
- 1 tbs dried rosemary,
- A splash of sherry,
- 1 sprig of fresh rosemary,
- 125ml or a glass of red wine,
- 2/3 Bay Leaves,
To make the picada:
- 3tbs flaked almonds, toasted
- 2/3 slices of stale baguette
- 3tbs of the stew stock
Start off by frying the onion and garlic in a little oil until soft. Add the tomato paste and cut the peppers into small pieces and add to the paste. Let it cook out then pour in the tomatoes and let it simmer while you prepare the Jackfruit.
Drain the Jack Fruit and the butter beans. Prepare the Jackfruit by cutting the flesh away from the hard, pineapple-like core. Add them, along with the beans, to the sauce.
Then, simply add the spices, the red wine and season with salt and black pepper. Cover with up to 500ml of water and let it simmer while you prepare the picada. A picada is an essential accompaniment to Catalunian stews.
Start by toasting the almonds in a dry frying pan. Keep an eye on these as they burn easily. When they’re toasted take them off the heat. Add the almonds and the bread to a pestle & mortar and crush until they resemble rubble. Continuing to grind, add in the stock from the stew bit by bit until it resembles a thick paste.
Once this is done add it back into the stew and stir thoroughly. Next, place into an oven on 140°C and let it cook for 3 and half hours on a low heat. Once the time is up, take it out, leave to cool slightly and serve. Remember to take out the sprig of rosemary and bay leaves before serving!
Enjoy with some crusty sourdough and a glass of red wine (or a crisp cerveza as I did 😉 )