Kitabı oku: «BISH BASH BOSH!», sayfa 4
Aubergine Katsu.
We’ve been refining this dish for some time now to achieve the perfect balance of a beautifully light but comfortingly warm katsu sauce. Katsu is amazing with the mighty aubergine. You can also make double the sauce and freeze half, it will keep for a month (defrost it overnight in the fridge before reheating).
SERVES 4.
175g plain flour.
½ tbsp salt.
250ml unsweetened plant-based milk.
150g panko breadcrumbs.
2 aubergines (about 300g each).
4 spring onions.
white sesame seeds, for sprinkling.
500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve.
vegetable oil, for frying.
FOR THE KATSU SAUCE.
1 large onion.
1 small carrot.
5cm piece fresh ginger.
2 garlic cloves.
2 tbsp sesame oil.
1 tbsp olive oil.
1½ tsp soy sauce.
1 tbsp curry powder.
350ml vegetable stock.
1 lemon.
2 tsp garam masala.
1 tsp sugar.
1 tbsp cornflour.
2 tbsp water.
Fine grater or Microplane. 2 large frying pans. Liquidiser. Whisk. Line a large plate with kitchen paper.
First make the sauce. Peel and dice the onion. Peel and grate the carrot. Peel the ginger by scraping off the skin with a spoon, then finely grate. Peel and grate the garlic.
Put one frying pan over a medium heat and warm the sesame oil. Add the onion and fry for 3–4 minutes, stirring. Add the carrot and olive oil and stir for 5–6 minutes. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock. Blend. Pour back into the pan and return to a medium heat.
Cut the lemon in half and squeeze the juice of half into the same pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required. Put the cornflour and water into a small dish and mix together with a fork. Pour into the pan and stir to thicken.
Now make the batter. Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter. Tip the breadcrumbs into a separate bowl.
Trim the aubergines and cut into 1cm-thick slices. Tip them into the batter and toss to coat. Pick out one slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices.
Fry the aubergine. Pour the vegetable oil into the second pan until it’s 2cm deep. Put the pan over a medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges. Carefully add the aubergine slices and fry in batches for 3–4 minutes on each side, until crispy and deep golden. Transfer to the kitchen paper for a minute to soak up any excess oil.
Meanwhile, heat the rice, if necessary, or cook following the instructions on the packet, then divide among plates. Arrange the crispy aubergine on top and drizzle over the katsu sauce. Thinly slice the spring onions and sprinkle them over with the sesame seeds before serving.
Greek Gyros.
Tzatziki is a wonderful dip for things like nachos and crudités or simply spread over bread, so make an extra batch of it to use in another meal. You can make these mushrooms a day ahead and reheat them. If you don’t fancy bread, this would make a really great salad box.
SERVES 4.
2 red onions.
2 garlic cloves.
400g shiitake mushrooms.
3 tbsp olive oil.
2 tbsp red wine vinegar.
2 tsp dried oregano.
1 tsp dried thyme.
1 tsp dried rosemary.
½ tsp smoked paprika.
½ tsp sugar.
1 tsp salt.
1 large tomato.
½ head baby gem lettuce.
4 Greek pitta breads (roughly 20cm in diameter)
FOR THE TZATZIKI.
½ cucumber.
1½ tbsp salt.
1 lemon.
1 small garlic clove.
4 fresh mint leaves.
10g fresh dill.
200g thick coconut yoghurt.
a drizzle of olive oil.
salt and black pepper.
Fine grater or Microplane. 2 frying pans. Clean tea towel. Cut out 4 23 x 23cm squares of parchment paper.
First make the tzatziki. Peel the cucumber and grate it into a bowl. Sprinkle over the salt and stir to coat. Set aside for 15 minutes.
Peel and thinly slice the onions for your gyros. Peel and grate the garlic. Cut the mushrooms into 1cm-thick strips.
Put a frying pan over a medium heat and pour in 2 tablespoons olive oil. Add half the sliced onion and fry for 3–4 minutes. Add the garlic and stir for 2 minutes. Add the remaining olive oil. Tip in the mushrooms and stir them into the onions for 3–4 minutes. Add the red wine vinegar, oregano, thyme, rosemary, paprika, sugar and salt. Fold everything together and cook for 7–8 minutes. Reduce the heat to low and keep warm, stirring occasionally.
To finish the tzatziki, tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water. Put the strained cucumber back into the bowl. Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand. Peel the garlic and finely grate it into the bowl. Finely chop the mint leaves and dill and add them to the bowl. Pour over the coconut yoghurt and mix everything together with a spoon. Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil.
Thinly slice the tomato. Shred the lettuce.
Warm the pitta breads. Put the second frying pan over a medium heat. Gently warm the pitta breads in the pan for a minute on each side.
Lay the squares of parchment paper on a clean surface and put a pitta on each one. Spread with a generous helping of tzatziki. Top with the lettuce, tomato slices, an equal serving of the mushroom mixture and the rest of the sliced onion. Wrap your gyros up in the parchment paper and serve immediately.
Piri Piri Chorizo Bake.
This is a quick and easy to knock up, eat-the-rainbow revelation. Coloured heritage tomatoes are a great addition if you can get hold of them. The piri piri sauce is wonderful, so consider making double and keeping half for another recipe. Serve with brown rice for an even healthier meal.
SERVES 4.
2 medium sweet potatoes.
olive oil.
1 lemon.
1 red pepper.
1 green pepper.
1 yellow pepper.
3 garlic cloves.
300g Eazy Chorizo or shop-bought veggie chorizo sausages.
20 cherry tomatoes.
20g fresh coriander.
500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve.
salt and black pepper.
FOR THE PIRI PIRI SAUCE.
1 red onion.
4 garlic cloves.
1 red pepper.
2 fresh red chillies (scotch bonnet, red or bird’s-eye).
2 tbsp smoked paprika.
1 tsp dried oregano.
2 tbsp red wine vinegar.
a large bunch of fresh basil.
1 lemon.
Preheat oven to 180°C. Large microwaveable bowl, optional. Roasting tin. Liquidiser. Fine grater or Microplane.
First cook the sweet potatoes. Peel the sweet potatoes and cut them into 2cm cubes. Put them in a large microwaveable bowl, sprinkle over a pinch of salt and pepper and drizzle with olive oil. Cut the lemon in half and squeeze over the juice, catching any pips in your other hand. Toss to coat. Cover the bowl with a plate and microwave on high for 6 minutes, until soft. Alternatively, cook in the oven at 180°C for 30–35 minutes, until soft.
Cut the peppers in half, cut out the stems and seeds and cut the flesh into 2cm cubes, then put them in the roasting tin. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the tin. Drizzle over a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the tin in the oven for 10–15 minutes, until the peppers have small black patches on the skins.
Meanwhile, make the Eazy Chorizo sausages following the recipe opposite (or cut up shop-bought sausages into bite-sized pieces and cook following the instructions on the packet)
To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the pepper in half and cut out the stem and seeds. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper and chillies in the liquidiser with the paprika, oregano, red wine vinegar and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any pips. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.
Remove the roasting tin from the oven. Transfer the sausages and piri piri sauce to the tin and mix everything together. Add the cherry tomatoes and put the tin back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.
Heat the rice or cook it following the instructions on the packet.
Pluck the leaves from the coriander and dispose of the stems. Coarsely chop the leaves and sprinkle them over the vegetables. Serve with rice.
Eazy Chorizo.
Once we’d developed this quick DIY chorizo recipe we never looked back. Hitting a standard shop-bought veggie sausage with fennel, paprika, red wine and maple syrup gives an instant chorizo vibe.
MAKES 300g.
300g plant-based sausages.
2 tbsp olive oil.
1½ tsp smoked paprika.
½ tsp cayenne pepper.
¼ tsp ground fennel.
a pinch of salt.
a pinch of black pepper.
2 garlic cloves.
4 tbsp red wine.
½ tbsp maple syrup.
Medium frying pan on a medium-high heat. Fine grater or Microplane.
Slice the sausages into 2cm-thick rounds. Put them in the hot pan and pour over the olive oil. Fry for 5 minutes, turning them now and again, until golden. Sprinkle over the paprika, cayenne pepper, fennel, salt and pepper. Peel and finely grate the garlic into the pan and fry for another 2 minutes.
Carefully add the red wine and maple syrup to the pan and cook until the wine has reduced and you have a sticky glaze, stirring occasionally. Toss to ensure the sausage is covered. Take off the heat once all the liquid in the pan has evaporated, and serve.
Speedy Hoisin Mushrooms.
Did you know ‘hoisin’ means ‘seafood’? And yet it neither contains seafood nor is traditionally served with seafood. Either way, we love it. From our first experiences of crispy pancakes to wonderful hoisin stir-fries, it remains a firm favourite. Try subbing the pak choi for gem lettuce or pair with brown rice and greens for a healthy lunchbox.
SERVES 4.
2 garlic cloves.
4cm piece fresh ginger.
15g fresh coriander.
6 spring onions.
500g mixed mushrooms.
2 heads pak choi.
3 tbsp sesame oil.
1 tbsp rapeseed oil.
1½ tbsp soy sauce.
2½ tbsp hoisin sauce.
1 tbsp sriracha.
4 tsp white sesame seeds.
500g cooked basmati rice, or use 2 x 250g microwavable basmati rice, to serve.
Fine grater or Microplane. Wok. Griddle pan.
Peel and grate the garlic into a small bowl. Peel the ginger by scraping off the skin with a spoon, then grate into the bowl.
Separate the coriander leaves and stems and thinly slice both. Thinly slice the spring onions. Roughly chop the mushrooms into bite-sized pieces.
Cut the pak choi lengthways into quarters, put them in a mixing bowl and toss with 2 tablespoons of the sesame oil.
Add the remaining 1 tablespoon of sesame oil and the rapeseed oil to the wok and set over a medium heat. When the oil is hot, add three-quarters of the spring onions, the garlic, ginger and chopped coriander stems. Fry for 2 minutes, stirring constantly. Add the mushrooms and continue to stir for 6–7 minutes. Add the soy, hoisin and sriracha sauces and stir for 1 minute, making sure the mushrooms are well coated. Turn the heat right down while you cook your pak choi.
Put the griddle pan on the maximum heat. While the pan is heating up, heat the rice, if necessary, or cook following the instructions on the packet.
Lay the pak choi on the griddle and cook until char lines appear, trying not to move them around too much. Turn and cook the other sides.
Divide the rice among bowls. Nestle the pak choi alongside. Spoon over the hoisin mushrooms. Sprinkle over the remaining spring onions, coriander leaves and sesame seeds and serve.
Bún Bò Hué.
After travelling around South-east Asia this dish became Henry’s firm favourite. It’s a fiery broth, but there’s something about this soup that allows you to handle much more heat than you would expect! Double up the broth if you have a pan big enough and freeze half, ready to defrost when you are ready for a really quick soup.
SERVES 4.
4 fresh bird’s-eye or finger chillies.
1 lime.
2 spring onions.
200g mixed mushrooms.
200g glass noodles.
200g beansprouts.
4 heads mini pak choy.
30g fresh mint.
30g fresh coriander.
30g Thai basil.
FOR THE BROTH.
1 onion.
1 lemongrass stalk.
7.5cm piece fresh ginger.
6 garlic cloves.
100g pineapple (fresh or tinned).
1 green apple.
1 fresh red chilli (we prefer bird’s-eye or finger chillies, but be warned that they’re hot!).
5g dried shiitake mushrooms (or use dried porcini).
5 kaffir lime leaves.
2 star anise.
3 tbsp coconut sugar.
1 litre cold water.
150ml soy sauce.
salt and black pepper.
FOR THE CHILLI SAUCE.
1 long lemongrass stalk.
2 eschalion (banana) shallots.
2 garlic cloves.
35ml rapeseed oil.
½ tbsp chilli flakes.
½ tbsp chilli powder.
1 tbsp soy sauce.
2 tbsp water.
1 tsp maple syrup.
1 large stock pot. Fine grater or Microplane. Small frying pan.
First make the broth. Peel and halve the onion. Chop the lemongrass in half and lightly bash it with the base of a knife to release the oils. Peel the ginger by scraping off the skin with a spoon and slice. Peel and slice the garlic. Chop the pineapple into chunks. Peel and core the apple and chop roughly. Slice the chilli lengthways. Put all the broth ingredients into the stock pot over a medium-high heat. Bring to the boil and simmer briskly until half the liquid has evaporated. Use a slotted spoon or sieve to remove all the solid ingredients and discard. Taste, season with salt and pepper and set aside.
To make the chilli sauce, peel and discard the hard outer bark of the lemongrass and thinly slice. Peel and mince the shallots. Peel and finely grate the garlic. Pour the rapeseed oil into the frying pan and place it on a medium-low heat. Add the sliced lemongrass to the pan and stir for 2 minutes. Add the shallots and stir for 2 minutes. Add the garlic and stir for 1 minute. Add the chilli flakes and chilli powder and stir for 1 minute. Add the soy sauce, water and maple syrup and fry for 1 minute. Reduce the heat to a gentle simmer and cook for 3–5 minutes to reduce and thicken. Take off the heat.
Prepare the garnishes. Thinly slice the chillies. Quarter the lime. Trim and thinly slice the spring onions. Chop the mushrooms into bite-sized pieces.
Put the broth back on the heat and bring to the boil, then reduce to a gentle simmer. Add the mushrooms and cook for 4 minutes. Add the noodles and cook in the broth following the instructions on the packet.
Divide the mushrooms and noodles among bowls. Add 2 teaspoons of the chilli sauce to each bowl. Ladle over the broth. Add the beansprouts, pak choy, mint, coriander and Thai basil leaves. Garnish with the chopped chillies, spring onions and lime wedges. Serve immediately.
Ian’s Delightful Daal & Roti.
This is a certified hug-in-a-bowl, and is perhaps one of the finest flavour symphonies we’ve created. The spice blend is simple but perfectly balanced, and complements the rest of the ingredients. The daal tastes just as good the day after, reheated to piping hot, and the rotis will keep on a plate wrapped in cling film for a couple of days, so definitely make more than you need!
SERVES 4.
1 large onion.
30g fresh coriander.
3 garlic cloves.
2.5cm piece fresh ginger.
2½ tbsp olive oil.
½ tsp salt.
1 tsp chilli flakes.
½ tbsp ground cumin.
1 tsp ground turmeric.
4 tsp garam masala.
1 tsp caster sugar.
1 tsp ground coriander.
1 tsp ground fenugreek.
200g dried red lentils.
1 x 400g tin chopped tomatoes.
500ml vegetable stock.
1 x 400ml tin full-fat coconut milk.
75ml boiling water, optional.
FOR THE ROTI.
200g self-raising flour, plus extra for dusting.
½ tsp salt.
1 tbsp vegetable oil.
100ml water.
vegetable oil, for frying.
Brush some cling film with oil. Fine grater or Microplane. Large saucepan. Frying pan. Rolling pin or clean, dry wine bottle.
Start by making the roti. Pour the flour, salt and oil into a large mixing bowl. Make a small well in the centre and pour in the water. Use your hands to mix the ingredients together and knead until it comes together in a smooth ball of dough. Cover the bowl with the oiled cling film and set it aside to rest for 20 minutes.
Meanwhile, peel and finely chop the onion. Rip the leaves from the coriander. Finely chop the stems and roughly chop the leaves. Peel and finely grate the garlic. Peel the ginger by scraping off the skin with a spoon and grate finely.
Pour the olive oil into the saucepan and warm it over a medium heat. Add the chopped onion and salt and stir for 5–7 minutes, until softened. Add the garlic, ginger, chilli flakes and coriander stems to the pan and stir for 2–3 minutes. Add the cumin, turmeric, garam masala, caster sugar, ground coriander and fenugreek and stir together for 30 seconds.
Rinse the lentils and tip them into the pan. Stir for 1 minute. Pour in the chopped tomatoes, fold them into the lentils and bring the thick sauce to a gentle simmer. Pour in the vegetable stock and coconut milk and stir all the ingredients together until well mixed. Bring back to a very gentle simmer, put the lid on the pan and leave it to bubble away for 35–40 minutes until thickened, stirring every now and then to make sure the daal doesn’t catch on the bottom of the pan.
While the daal is cooking, return to the roti. Take the dough out of the bowl and divide it into 8 equal pieces. Place the pieces of dough on a chopping board and cover with the oiled cling film. Dust a clean surface with flour, take a piece of dough and roll it out into a neat, flat circle, as thin as you can get it. Repeat with the remaining pieces.
Put the frying pan over a high heat until very hot. Pour 1 teaspoon oil into the pan and swish it around to coat the base. Place a roti in the pan and cook until it starts to bubble, then flip it over and fry the other side for another minute. Transfer to a plate and repeat to cook all the roti.
Once your daal is cooked, take the lid off the pan, taste it and season as necessary. If the lentils have too much bite, stir in 75ml boiling water, put the lid back on and simmer for a further 3–5 minutes. Stir in the roughly chopped coriander leaves and serve immediately with the roti.
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