– one medium potato (diced)
– one medium carrot (diced)
– half an onion (chopped)
– two cloves of garlic (whole)
– half a courgette/one green pepper/handful of green beans
– one green chilli (chopped- optional)
– inch of ginger (chopped – optional)
And boil until the potatoes are soft (the courgette will be mush).
Drain and mash well with
– 2 tablespoons of cornflour and
– 2 tablespoons of soy sauce
Spread liberally onto
– 8 slices of bread
And add loads of
– sesame seeds
And then cut off the crusts before quartering them.
To feed a family – 2 adults, 2 kids- you’ll need.
1/2 cup of cooked pulses (probably white beans of some sort)
1/2 cup cooked rice
1/2 cup vegetable (yup that vague- carrot or courgette are good)
1/4 cup uncooked polenta
1/2 cup sesame seeds
3 tablespoons soy sauce
2 tablespoons tomato sauce
1 tablespoon toasted sesame oil
You could also add:
Blend everything except the sesame seeds together into something the texture of Humous. Add extra polenta if it’s really sloppy.
Using one hand for wet (the mixture) and one for dry (the seeds) make little balls and roll them in sesame seeds. This is messy.
Bake at 150c for an hour and then allow to cool.
Then either fry in a generous amount of oil or spray with oil and bake for 20 minutes.
Make dipping sauces to your taste- the kids have plain soy sauce, we have sirracha, sweet chilli sauce and this:
2 tablespoons soy sauce
1/2 teaspoon tahini
1 tablespoon toasted sesame oil
1 inch lemongrass
1 red chilli
Small handful corriander
1 clove garlic
All blended up.
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. Ingredients
600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
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.
Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
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.
The grown ups are having a quick Thai Curry with lots of vegetables, coconut and jackfruit (deep fried before adding) with green curry paste. Served with Rice and plenty of coriander.
I also helped the kids to make spring rolls – a couple for the grown ups too! This is a fun kitchen task for kids… Not remotely authentic but tasty. Ingredients to make 8 small rolls
8 rice paper spring roll wrappers
1/2 a pepper
1/4 small courgette
2 chunks of jackfruit, drained from the tin and deep fried
Tablespoon sesame seeds
Tablespoon rapeseed oil
Teaspoon toasted sesame oil
Tablespoon soy sauce
Hoisin Sauce / Sweet Chilli Sauce / Sitracha to serve
Shred the jackfruit, and finely shred all the vegetables.
Fry the vegetables in the two oils and add the sesame seeds. Stir in and ass the soy sauce. Then allow to cool.
Soak the rice paper sheets in water, one at a time, until pliable.
Place 1/8th of the vegetable mixture in the centre, fold in three sides and then roll up.
Fry the spring rolls- either deep fry or in a generous amount of oil. You could probably bake them too.
Serve with dipping sauces.