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.
20130718-180214.jpg
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.
20130718-095618.jpg
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.

Advertisements

Mushroom and Cabbage Stew with Potato and Parsnip Latkish, with bonus battered mushrooms

We got a bag full of free mushrooms and there were some vegetables that really needed using up- cabbage, parsnip and potato. This is a very flexible dish- any rich stew would work well, and the Latkish are tolerant of varying proportions or additions.
20130504-165619.jpg
I’m pleased with the potato-cakes. They aren’t latkes but they hit the spot.

Latkish

Ingredients
4 medium potatoes
2 medium parsnips
1 large onion
A little oil (optional)

Method
Peel the potatoes and the parsnips and put into the microwave for 10 minutes. This should leave them almost cooked but still hard. Alternatively you could bake them for around half an hour at 200c and peel them afterwards.

Allow them to cool completely and then grate them in a food processor. Grate the onion as well- you’ll probably have to fish a few bigger ungrated bits out at the end but it beats doing it by hand.

Mix everything thoroughly and shape into cakes, leave them to rest on a plate. If you’re letting them sit for any longer than about ten minutes then cover them in clingfilm and put them in the fridge.
20130503-140723.jpg
Heat 2 tablespoons of oil on a baking sheet and remove from the oven to place the cakes on it.

Bake at 200c for about an hour until crisp and brown, turning after about ten minutes.

Mushroom and Cabbage Stew

Ingredients
1/2 medium cabbage
600g mushrooms (any kind)
6 cloves garlic
1 medium onion
1 celery stick
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon nutritional yeast
3 tablespoons olive oil
Handful of fresh parsley
Splash of wine or stock

Optional:
Vegan yoghurt (unsweetened)

Method
Clean and slice the mushrooms. Strip the outer leaves from the cabbage and slice into thin long strips. Finely chop the garlic, onion and celery.

Fry the garlic, onion and celery very slowly in the olive oil until just translucent. Then add the cabbage and turn the heat up a little.

When your cabbage is fully cooked and starting to colour, add the mushrooms, herbs and nutritional yeast. Cover and allow to cook for about ten minutes. Alternatively, cover and turn off the heat. Leave till you’re ready to eat before bringing it back up to heat.

Then add a splash of wine or stock and allow to simmer for ten minutes, for a thicker sauce you can add a dollop of vegan yoghurt at the end.

Sprinkle with parsley and serve over the crispy Latkish.

Battered Mushrooms and Seitan Choritzo
Even after making the stew I had mushrooms left over, and some Choritzo left over from Pizza Night… So

I mixed a quick batter:
20130503-152050.jpg
2 tablespoons each of:
Polenta
Nutritional Yeast
Self raising flour
1 tablespoon olive oil
Just enough water to make it pourable

Oil to deep fry

And (in this case):
10 mushrooms and
1/2 a Choritzo from Vegan Brunch

Method
You can use this fast batter on anything- halve the mushrooms and cut up the Choritzo.
Dip and fry…
20130504-165843.jpg
Serve them with garlic Mayonaise ( I blended 2 cloves with a half quantity of my standard recipe).

Smokey Stew – Chickpeas, Sausage, Spinach, Potatoes, Smoke… And a vaguely Moroccan Sourdough

A hearty, smokey stew with delicious bread. Cold smoking the ingredients makes this really special.
20130408-180839.jpg
Start the bread first:

Vaguely Moroccan Sourdough Bread
20130408-175025.jpg
I took advice and pointers from this recipe, but my version is fairly different – using only sourdough and cumin rather than fennel.

Ingredients
100g refreshed starter
600g white flour
225g water
1 tbsp cumin seed
1 tbsp sugar
1 tsp salt
2 tbsp cornmeal to dust

Method
I make it in the machine- 2:30h dough cycle (or knead well), then shape, sprinkle over the cornmeal, slash and rest 1 hour.
20130408-153937.jpg
Bake for 30 minutes at 200c and allow to cool for a minimum of 30 minutes, this will allow it to finish cooking.
20130408-161932.jpg

Stew
I made this with tomato, chickpeas, sausage and garlic that had been smoked in my cold-smoker. It would still be delicious with the plain variety, or you could add some liquid smoke.

Ingredients – to serve two with bread
4 cold-smoked tomatoes, chopped
4 cloves of cold-smoked garlic, finely sliced
1 tin of smoked chickpeas (drained), or a roughly equivalent quantity of home cooked ones
2-3 sausages made according to the Italian Feast Recipe in Vegan Brunch and then cold smoked (the recipe makes 4, I freeze them)
20130408-151745.jpg
4 medium potatoes, cubed
3 handfuls frozen spinach (that’s what I had, but I am positive that about 4 big handfuls of fresh, roughly chopped, would work well
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Splash of balsamic vinegar
4 tablespoons olive oil
Approximately 250ml white wine and 250ml water
Pinch of salt
Generous quantities of freshly ground pepper

Method
Slice the sausage diagonally, about 1cm thick. Fry the slices on both sides in 2 tablespoons of olive oil until browned and crisp. Remove from the oil and set aside.

Add 2 more tablespoons of oil to the pan and fry the garlic and spice until the garlic is nutty brown. Then remove the garlic, and set aside as well.

Fry the potato until browned on all side, then add the chopped tomatoes and cook slowly until they have collapsed into a thick sauce.

Add the chickpeas, vinegar, pre fried garlic and spinach add water and wine in equal proportions until the potatoes are just covered. Cover and simmer until the potatoes are cooked and the sauce is quite dry – about 45 minutes.
20130408-151753.jpg

Stir in the fried sausage and season before serving. Use generous bowls with bread on the side.

For the children
If this doesn’t suit the kids, serve the bread with some fresh fruit and vegetables, some beans or chickpeas in tomato sauce…

Roasted Cauliflower Steaks with Spiced Potatoes

Spicy and delicious- to serve two greedy people… (Photos to follow)

For the potatoes:
Ingredients
6/7 medium sized potatoes, cut into cubes

Spice mix:
20130405-165930.jpg
1 tsp freshly ground garam masala
1 tsp turmeric
1 tsp chilli powder
Pinch of salt

Rapeseed oil

Method
Boil the potatoes until just about cooked, drain them and return them to the pot. They should still be quite firm.
Heat a few tablespoons of oil on a roasting dish in the oven until smoking and pour into the pot with the potatoes.

Put the lid on and give them a shake to distribute the oil and fluff the edges. Pour them onto the roasting dish and spread them evenly in one layer- ideally they should be spaced out a little. Sprinkle over the spice mix. And return to the oven for around 45 minutes, turning occasionally.

Now start the cauliflower while they cook.

For the cauliflower

Ingredients
1 cauliflower
1 tbsp coriander seed
1 tbsp cumin seed
1 tsp mustard seed
1 tsp garam masala (unground or ground)
Rapeseed oil

Method
Cut 2 or 3 big slices from the centre of the cauliflower, transfer carefully to an oiled sheet, sprinkle with the spices and turn over so that they are coated.
20130405-165853.jpg
Put in a preheated oven at 200c for 25-30 minutes. The cauliflower will be juicy and browned at the edges.

When the cauliflower is nearly done, make the broad beans.

I used the recipe above- roughly… Alternatively you could make simple spiced greens of almost any sort- spinach, broccoli, peas, kale…