Thursday, 17 January 2019

2 WALLET FRIENDLY VEGETARIAN RECIPES FOR YOUR BROKE JANUARY

.....because this month seems never ending and a great home cooked meal with a decent bottle of supermarket bought wine shared with friends beats any fancy restaurant!

WHOLE ROAST CAULIFLOWER WITH MUSTARD, MAYO AND CHEESE CRUST

Kinda healthy without feeling like it too much and great for feeding a few friends.

Serves 3-4 with a substantial side dish (I made roast potatoes with courgettes and rosemary on this occasion)

1 HEAD OF CAULIFLOWER
55G OF BUTTER, CUT INTO PIECES
1 TABLESPOON MAYO (I USED HELLMANN'S LIGHT)
1 TABLESPOON DIJON MUSTARD (LESS IF YOU ARE NOT A MUSTARD FAN)
75G GRATED PARMESAN
70G GRATED CHEDDAR

METHOD:
1. Cut away leaves and bottom stalk of the cauliflower so that it can sit up straight on a baking tray.
2. Preheat oven to 200 degrees celsius
2. Place cauliflower in a microwave proof bowl and microwave for  approximately 8-10 minutes. Check that the florets have started to softened when you take it out and let it cool for another 10 minutes before transferring to a baking tray.
3. In the meantime combine the mustard and mayo in a bowl and mix well.
4. Using a basting brush to apply the mix onto the cauliflower, making sure you cover it fully and dot with pats of butter.
5. Sprinkle with the cheeses and bake in the oven uncovered for 20-25 minutes until the cheese is golden brown and melted and...ENJOY!


ALISON ROMAN'S TURMERIC, COCONUT MILK AND  CHICKPEA STEW WITH KALE

Alison Roman's wholesome stew broke the internet and rightly so. I was wowed by its intense and earthy flavours and cannot wait to make it again! The original recipe calls for a dollop of yogurt on top of the stew but I didn't think it was an essential addition if you don't have any left in your fridge! I made a few tweaks to her original recipe and it worked a real treat, rustled up super quickly on a Friday and with readily available ingredients so no excuses to not give this a go!

Serves 2 generously as main (I didn't have it with added pitta bread on the side so loaded up on the stew in its pure goodness instead)

INGREDIENTS
A GOOD HELPING OF OLIVE OIL
4 GARLIC CLOVES, CHOPPED
1 YELLOW ONION, CHOPPED
1 THUMB SIZED PIECE OF GINGER
SALT + PEPPER
2 TSP GROUND TURMERIC
1 TSP CHILLI FLAKES
2 CANS OF CHICKPEAS, DRAINED
2 CANS OF FULL FAT COCONUT MILK (THOUGH YOU WILL ONLY USE 1 1/2)
2 CUPS OF VEGETABLE
1 BUNCH OF KALE (STEMS REMOVED AND TORN UP INTO BITE SIZED PIECES

TO SERVE
FRESH TORN MINT
RED CHILLI FLAKES
YOGURT (OPTIONAL)

METHOD
1. Heat the oil in a large pot over a medium heat. Add garlic, onion and ginger and season with salt and pepper. Cook, stirring occasionally until onion is translucent and starts to brown a little on the edges for about 5 minutes.
2. Add turmeric, red chilli flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently on a medium heat so the chickpeas are coated in the spice and onion mixture for about 5 minutes and be careful to not burn the spices at this stage as the stew will otherwise loose it's nice yellow colour. Remove about a cup of chickpeas and set aside to be fried up further for a garnish later on.
3. Add 1 and 1/2 cans of the coconut milk and 1 and 1/2 cups of the stock, reserving the last 1/2 cup of stock incase it is needed later on and the stew becomes too thick, to the pot. Bring to the simmer, scraping up any bits that have formed on the bottom of the pot and lightly mash down the chickpeas with a fork to allow them to infuse with the liquids. Season lightly with salt and pepper. Cook, stirring occasionally, until the stew has thickened and flavours have developed for 15-20 minutes. 
4. Add kale and stir as it starts to wilt into the stew. Cook until the greens are tender anywhere between 5 to 10 minutes. Taste and adjust seasonings.
5. Fry the reserved chickpeas in a little olive oil until they crisp up and change to a golden colour, it should only take a few minutes.
6. Divide among bowls and top with herbs, crisped chickpeas, yoghurt (if using), and chilli flakes etc.

2 comments:

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