Chickpea Galette

Notes – this was surprisingly good when cooked for a home-ed medieval day. I’ll take photos next time.

From a Medieval Recipe, veganised.

Ingredients
Serves 6, as part of tapas or similar, 4 with sides.
150 g dried chickpeas (370 g cooked)
1 onion, finely chopped
2 tablespoons nutritional yeast
4 tablespoons Veganic Pizza Cheese (optional, or use the one you like)
3 tablespoons gram flour
2 tablespoons olive oil
Salt and pepper to season

Method

Soak chickpeas at least 5 hours, boil 40 minutes in water and drain.

Preheat the oven to 180c.

Reserve a little cooking water.

Blend the chickpeas with the gram flour and nutritional yeast.

Sweat the onions in olive oil and add to the blender, blend again to obtain a paste that is neither thin nor too thick (if necessary, thin with a little water used to cook the chickpeas).

Put the puree on a well-oiled oven dish, it should be about 2 cm thick.

Bake for 40-45 minutes, keeping a close eye on it. There should be no telltale smell of uncooked gram flour. Serve lukewarm with salad, griddles courgettes or tapas.

Baked Beet Bourgignon and Homemade Sourdough Baguette

A long slow recipe, not that much effort if you’re around the house all day. Inspired by this recipe.
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Start the bread the day before. My starting point was this recipe, adapted for my starter and the bread machine.

The recipe will serve 6-8 but I make it for two and have lots of leftovers.

Sourdough Baguette
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My timeline
Night before -at 9pm (ish) – mix levain rest 12 hours (ish)
9am – into machine – 3.5 hour cycle
12:30- rest 3 hours
3:30 – shape, rest 1 hour
4:30 – bake
5:00 – cool 1 hour
6:00 – eat

The night before- mix:

20g white flour
20g rye flour
40g water
20g starter (no need to refresh as long as you baked in the last week)

Leave it tightly covered, out of the fridge, overnight.

In the morning:

Put the above mix (levain) in the bread machine and add…

500g white flour
200g water
Pinch of salt

Set the machine to a French bread cycle if you have it- or a standard dough cycle of at least 2 hours.

(Now start your Bourgignon…)

Allow the resulting dough to rest 6 hours or as long as you can. 3 hours on a warm day worked fine.

Then divide the dough into four. Shape each piece into a baguette using plenty of flour. Rest for another hour, while the oven heats to 250c.
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Slash the tops and brush with a little water before putting them in the oven for 10 minutes.

After 10 minutes, turn the oven down to 200c for a further 10.
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Remove from the oven and allow to cool for at least 1 hour on a rack.

Beet Bourgignon

Ingredients
10 medium beets (I make this when I have a glut, you can reduce the beetroot and up the carrot if necessary), scrubbed and peeled
3 medium carrots, peeled
4 tablespoons olive oil
4 sprigs of fresh thyme, leaves only
15g (half a pack) of dried mixed mushrooms, soaked in hot water for 10 minutes or more (keep the soaking water)
2 medium onions
4 cloves of garlic
4 fresh or smoked tomatoes, or 1/2 tin or chopped tomatoes
250ml red wine (vegan)
3 fresh bay leaves
150g puy or green lentils
10 pearl onions (if you can get them)
Sea salt
1 teaspoon arrowroot or cornflour
Salt and pepper

Method
Start this in the morning, the longer the flavours have together the better it will taste. You can pull it out of the oven at any time and do something else, or do everything first thing, and then leave it to rest. Use a timer to keep track of how long things have been in the oven and you won’t have to think at all.

Preheat the oven to 200c.

Cut the beetroot into large chunk,- probably quarters, and the carrot into chunky sticks.
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Toss in 3 tablespoons of olive oil and add the thyme leaves, in an oven-safe pan that has a lid.

Roast for 30 minutes, then turn the oven down to 180c.
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Finely chop the onion and garlic. Roughly chop the tomatoes and mix it all in, then return to the oven with 1 more tablespoon of oil, for 20 minutes. If you are using tinned tomatoes then add them at the next stage.

Then drain and chop the mushrooms and add to the pot with the bay leaves, wine, tinned tomatoes and pearl onions (if you are using them), the soaking liquid from the mushrooms and a little water if necessary to cover everything.
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Return to the oven and cook for 20 minutes. Put the lid on and give it a further 20…

Then switch it off with the pan inside.

Boil the puy lentils in vegetable stock until just tender.

When you want to eat in an hour…

Add the puy lentils and heat gently on the stove.

Serve with your baguettes, a salad and sunshine.

Masala Fried Potatoes

Adapted from Madhur Jaffrey’s wonderful recipe, I’ve cut a few corners.

I make the sauce in the morning to give the flavours time to marry.

Serves 4-6, depending on whether you have other dishes with it, I usually serve this with dal and rice.
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Ingredients

600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil

Sauce
10 almonds
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
6 cloves
10 peppercorns
5 whole cardamoms
1 teaspoon paprika
200ml vegan yoghurt
1 inch of ginger, skin removed
3 cloves garlic
1 onion, roughly chopped
Plenty of roughly chopped coriander to sprinkle on top.

Method
Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
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Fry the potatoes to golden brown and drain.
Chop the extra almonds fairly coarsely, then heat the oil in a pan and fry them with sauce for a few moments before adding the potato. Toss to coat and serve, sprinkled with coriander.