Store Cupboard Recipes
This is a quick way to hunt through your vegetable drawer and get out all the veg that may need using up in some way or another. I found a couple of carrots, some mushrooms and a potato. There was some fresh rosemary too which I used but you could add dried herbs such as thyme or mixed herbs if you like. On the image is a sprig of rosemary. Serves 4 800g leftover veggies such as carrots, parsnips and potatoes, washed peeled and roughly chopped 2 garlic cloves, finely chopped 2 tbsp olive oil 1 onion, finely chopped 1/4 tsp sea salt 1/4 tsp freshly ground black pepper A sprig of fresh rosemary or any dried herbs 1 litre stock, made with 1 low sodium stock cube 1/2 x white baguette or a slice of bread, torn to serve some washed green salad leaves Preheat the oven to 180C/gas 4. Put the vegetables and the garlic in a roasting tray or tin and sprinkle over 1 tablespoon of the oil. Scatter the herbs and place in the oven for about 25 minutes until the vegetables are tender. Heat the remaining 1 tablespoon of oil in a large saucepan and add the onion. Cook for 5 minutes until softened. Put in the salt and black pepper. Add the roasted veg from the oven and mix well. Pour in the stock and cook for a further 5 minutes. Using a stick blender, whizz the soup in the pan until smooth or blend in a food processor. Serve in bowls with a dollop of creme fraiche or a teaspoon of cream with pieces of baguette on the side or some bread and some salad.
This is a quick recipe that can be prepared with any type of tinned pulses and beans such as kidney beans, pinto beans or even chickpeas or red lentils. If you don't have allspice, you could try a pinch of garam masala. Improvise as much as you like but don't over do it on the chilli heat in the first instance. You can freeze the recipe without adding the coriander as long as the beans are covered in a liquid. Defrost thoroughly if you freeze. Black Beans with Garlic and Allspice Serves 4 2 tbsp olive oil 2 bay leaves (optional) 1 onion, chopped 3-5 garlic cloves, chopped 1 tsp tomato puree 1/2 tsp allspice 1 tsp ground cumin 1/4 tsp chilli flakes 1/4 tsp salt 200g or half a can of chopped tomatoes (you can save the remaining for another dish) 1x400g can of black beans 250ml or a cup vegetable stock made from a stock cube Heat a saucepan on a medium heat and add the oil. Add the bay leaves, if using, and stir. Tip in the onion and fry for 3-4 minutes until soft. Tip in the garlic and cook for 2-3 minutes more until soft. Add the tomato puree, allspice, cumin, chilli flakes and salt cook stirring for 2 minutes. Mix in the tomatoes and cook for another 4-5 minutes until the mixture becomes quite thick. Tip in the beans along with the water and sauté for a minute. Pour in the stock and simmer for 10-15 minutes until the beans are tender and the consistency of the mixture is fairly thick and not too runny. Garnish with coriander leaves, if using and serve with rice.
Samosa Chaat is a street food sold in eateries predominantly in northern India. It is made up of crushed samosas served with a generous topping of a chickpea preparation and garnished with a selection of chutneys and a crunchy scattering of Bombay mix. This recipe uses shop bought samosas but you could make your own for an even more personal touch. For the Amritsari Chole - Northern Indian Chick peas Serves 4 3 tbsp sunflower oil 2 bay leaves 4 black cardamoms 2 onions, finely chopped 1 tsp ginger paste 2 tsp ground cumin 1.5 tsp ground coriander 1 tsp ground fennel 1/4 tsp salt 1 tsp mango powder or ground pomegranate seeds 1/4 tsp chilli powder 1.5 tsp garam masala 1 x 450g can of chopped tomatoes 1 tea bag 2 x 450g cans of chick peas 2-3 green chillies, slit lengthways Julienned fresh root ginger 8 cooked samosas For garnishes: Sev or Bombay mix Green chutney Red chutney (can be shop bought garlic and chilli sauce) Red onions, finely chopped Natural yogurt Tamarind sauce Washed and chopped coriander leaves Heat the oil in a large saucepan over a medium heat. Add the bay leaves and the black cardamons and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown. Add the ginger to the pan with the cumin, coriander, fennel, salt, mango powder or ground pomegranate seeds, chilli powder and garam masala and continue stirring for 2 minutes. Add the tomatoes and mix well till the mixture becomes thick. Bring 500ml or 2 cups of water to the boil. Put the tea bag in a heatproof bowl, pour over the water and set aside to brew. Tip in the chickpeas and continue stirring for a further 5 minutes, mashing some of the chickpeas against the side of the pan with a wooden spoon. Discard the tea bag and stir the tea into the pan. Leave the mixture to simmer for 7-8 minutes, stirring occasionally, until it becomes quite thick. Garnish with the green chillies and the root ginger. To assemble the samosa chaat: For one serving, add a couple of tablespoons of the chickpeas on a plate. Then break up 2 samosas and place on top of the chickpeas. Tip over a teaspoonful of sev. Add some green and red chutney, sprinkle over the red onions and coriander leaves and serve. For the Green Chutney: Serves 4 A large bunch of washed and chopped coriander leaves 20 washed mint leaves with stalks 2 green chillies, roughly chopped 1 x 2.5cm piece root ginger 1/2 tsp lime juice 1/2 tsp ground cumin 1/2 tsp chaat masala 1 tbsp water, for blending Put all the ingredients in a blender or a food processor and blend till smooth.