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: Roasted Vegetable Fusilli

Here’s a simple recipe you can knock up with very little effort in around 30 minutes! I used courgette, tomatoes and pepper, but feel free to use any Mediterranean veg you can get your hands on. Aubergine would be great, but if using aubergine, remember to salt & wash it first!

You’ll need:

  • Handful of cherry tomatoes,
  • 1 Courgette, sliced
  • 1 Pointed pepper, deseeded & sliced
  • 1tbs Balsamic vinegar
  • 1tbs olive oil
  • Handful of basil, ripped
  • Salt & pepper
  • 100g Fusilli pasta (per person)

Turn your oven on to 140°C and let it come up to speed. Whilst this is doing, in a roasting tray, add the chopped veg, oil, balsamic vinegar and salt. Toss it around until the sweet, oily, vinegary mixture has coated each vegetable piece. Place in the oven and leave for 20 minutes, only checking halfway through. This is the time you can get on with the pasta.

Weigh 100g of pasta per person, I used 200g as it’s for myself and my partner, Tom. Boil around 1 litre of water in a kettle. Once boiled, add the water to the pan and salt liberally. Nigella famously said (albeit it a Anna Del Conte quote 😉 ) that the water should be as salty as the Med Sea. Add the pasta and cook until al-dente.

Once done, drain and add back to the pan. The roasted vegetables should be ready by now. Take them out of the oven and stir through the pasta. Add in around half of the ripped basil and stir again. It is now ready to serve.

Add to a bowl and finish with a crack or two of black pepper and the other half of the basil.

I paired this rustic yet tasty evening meal with half a loaf of focaccia I had got from Wright’s Food Emporium (an amazing bistro/deli in Llanartne, Wales.) and a chilled Peroni doppio malto.  They paired beautifully with the pasta!

Buon appetito!

Food: My tomato soup

Nothing is more classic than a tomato soup, often one of the recipes you’ll start with when learning to cook, it’s even been immortalised by the likes of Warhol. This is mine. My recipe for a soup that is comforting and luxuriously silky, but simple to make and cheap on the wallet!

you’ll need:

  • A handful of cherry tomatoes
  • 2 tins of chopped tomatoes
  • 1 Onion, chopped
  • 2 cloves of garlic, minced
  • 1 (heaped) tbs of sundried tomato paste
  • 1tbs of dried oregano
  • 1ltr of water
  • Vegetable stock pot
  • Handful of fresh basil, chopped
  • 2 Bay leaves (fresh or dried)
  • Glug of Olive oil
  • Salt & pepper

To serve:

  • A swirl of cream- Vegan or Dairy, you decide! ( I use Oatly)

Start by roasting the cherry tomatoes, in a dish covered with foil. A sprinkle of salt & a glug of oil is all they need. Cook for about 20 mins with foil on & for 10-15 mins with the foil off.

Fry an onion & 2 the minced cloves of garlic until translucent, then add in a big tablespoon of sundried tomato paste, a tbs of dried oregano and two tins of chopped tomatoes.

Fill up a tin with water and add to the mix, getting out all the tomatoey goodness.

Add a vegetable stock pot and some freshly chopped basil and a couple of fresh/dried bay leaves. Season & stir.

Cook low & slow for up to 2 hours (this is in my Le Creuset Dutch Oven in at 140°C-  for Slow cookers, I’d try it possibly for a bit longer as the heat isn’t as harsh – but I’d add in a bit more water to stop it drying out.

Once it’s finished doing its magical thing fish out the bay leaves, pour into a mixing bowl and whizz the soup up with a stick blender until it’s velvety & smooth.

Fill up a bowl, drizzle with some cream & enjoy!

I served mine with a great beer from Omission, which also happens to be gluten-free for those with Coeliacs/ Gluten Intolerance.

Food: Sweet potato moqueca

This recipe started as a way to use up some leftover sweet potato I had in the pantry. By now, it’s one of my weekly favourites. Its super tasty and simple to make!

You’ll need:

  • 4 Medium sweet potatoes
  • 2 Large red onions
  • Glug of vegetable oil
  • 2 Cloves of garlic
  • 1tsp Chilli flakes
  • 1 tbs Of palm oil
  • 2 Bell peppers (I used green & red)
  • 1tsp Of tomato pureé
  • Handful of fresh coriander, chopped
  • 2 tsp Ground coriander
  • 1tsp Of dried parsley
  • 1 tin Of peeled tomatoes
  • 100ml Of water
  • 1/2 Of coconut milk
  • 1 Vegetable stock pot
  • Squeeze of lime luice
  • Handful of jalapeños, chopped

Coconut Rice:

  • 1 Cup of rice (per person)
  • 1/2 tin of coconut milk
  • Water
  • 1 Dried chilli pepper

Garnish:

  • Handful of fresh flat leaf parsley, chopped
  • Handful of fresh coriander, chopped.

 

Peel the sweet potatoes & chop into thick chunks. Boil them until soft in a pan of salted water. Once done, drain and set aside.

In a cast-iron pot, fry the onions – cut into strips & 2 cloves of garlic (minced) until soft. Add in a green & red bell pepper cut into chunks. Once everything has lost its toughness add in 2 tsp ground coriander, a sprinkle of chilli flakes, a big dollop of tomato pureé and a generous amount of fresh coriander. Add 1 tin of peeled tomatoes (taken and chopped into thick chunks on a chopping board) with its juice.

Fill up the tomato tin with water and add to the mix, getting out all the tomatoey goodness.

Then add in half a tin of coconut milk, a squeeze of lime juice, a vegetable stock pot, a few jalapeños and a tbs of palm oil – or dendê- which you can get online. Thankfully my mum had some Carotina oil – which is sustainably sourced, cold-pressed red palm fruit oil.

Finally add in the vegetables and season to taste. Cook incredibly slow for 3 hours.

Finish with loads of freshly chopped parsley and coriander.

I served mine with coconut rice, which I made by cooking the rice in seasoned water, the other half of the coconut milk and a dried chilli until fully cooked. The result is somewhat fluffy, somewhat sticky- FULL ON comfort food

I served mine with some lime Lemonaids, but a Brazilian beer such as a Brahma, would pair really nicely!

 

Bom apetite!

Food: Cauliflower paprikash

Here’s a cheap, satisfying & hearty recipe that is perfect for those cold Winter nights coming in!

You’ll need:

  •  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

Serve with:

  •  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!

Et voilà!

Food: Spanish porkless stew

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!

Serves 4.

  • 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 😉 )

¡Salud!