Wednesday, September 24, 2008

Roasted Pepper Risotto


This Italian pepper risotto makes an excellent vegetarian supper dish, or an appetizer for six. Recipe serves 3-4.

Ingredients:

1 red pepper (capsicum)
1 yellow pepper (capsicum)
1 tablespoon olive oil
2 tablespoons butter
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups risotto rice
4 cups of simmering vegetable stock
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve (optional)

Method:

1. Preheat the grill to high. Cut the peppers in half, remove the seeds and pith and arrange, cut side down, on a baking sheet. Place under the grill for 5-6 minutes until the skin is charred. Put the peppers in a plastic bag, tie the ends and leave for 4-5 minutes.
2. Peel the peppers when they are cool enough to handle and the steam has loosened the skin. Cut into thin strips.
3. Heat the oil and butter in a pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.
4. Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring all the time, until the rice is evenly coated in oil and the outer part of each grain has become translucent.
5. Add a spoonful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, a spoonful at a time, making sure each quantity has been absorbed before adding the next.
6. When the rice is tender but retains a bit of "bite", stir in the Parmesan cheese and add seasoning to taste. Cover and leave to stand for 3-4 minutes, then serve, with extra Parmesan, if using.

Vegetarian Quiche


A delicious and nutritious treat for vegetarians. Recipe serves 6-8.

Ingredients:

1 1/2 cups all-purpose (plain) flour
1/2 cup plain wholemeal flour
4 ounces (125 g) chilled block margarine or butter, cubed
1/4-1/3 cup chilled water
Filling:
8 teaspoons olive oil
1 large leek (about 14 ounces/400 g), washed and thinly sliced
3 large carrots, grated
3 large eggs
6 1/2 ounces (200 g) natural yogurt
1 tablespoon wholegrain mustard
Pinch of salt
1 tablespoon pepitas, toasted
1 tablespoon sesame seeds
1 carrot extra, peeled into 'ribbons', to garnish

Method:

1. Place flours and margarine in a food processor; mix to the texture of breadcrumbs, about 30-60 seconds.
2. Add water, 4 teaspoons at a time, and mix for approximately 10 seconds. Continue adding water in this way until a dough forms which leaves the sides of the bowl clean. Mould dough into a disc shape on a lightly floured surface; wrap in greaseproof paper and chill for 20 minutes. Preheat oven to 400 degrees F (200 degrees C).
3. For the filling, heat oil in a non-stick frying pan over a medium heat; add leek and carrots and cook gently, stirring frequently, until soft, about 5 minutes. Cool slightly.
4. In a mixing bowl, beat the eggs, yogurt, mustard and salt, using a balloon whisk. Add leek and carrots and mix until ingredients are combined.
5. Roll out pastry on a lightly floured surface and line a 9 inch (23 cm) flan tin. Line with greaseproof paper and a layer of dried beans. Bake 'blind' for 15 minutes, and then remove paper and beans.
6. Reduce oven temperature to 350 degrees F (180 degrees C). Pour filling into pastry; bake for 25 minutes, until filling is firm. Sprinkle with pepitas and sesame seeds. Place carrot 'ribbons' in a clean plastic food storage bag; microwave on High for 30 seconds. Place on top of quiche and serve hot.

Stir-Fried Rice and Vegetables

The ginger gives this Oriental dish a wonderful flavor. Serve it as a vegetarian main course or as an unusual vegetable side dish or accompaniment. Recipe serves 4 as a side dish.

Ingredients:

1/2 cups brown basmati rice, rinsed and drained
1 1/2 cups vegetable stock
1 inch (2.5 cm) piece of fresh root ginger, finely sliced
1 garlic clove, halved
2 inch piece of pared lemon rind
1 1/2 cups shiitake mushrooms
1 tablespoon groundnut oil
1 tablespoon ghee or butter
6 ounces (185 g) baby carrots, trimmed
8 ounces(250 g) baby zucchini, halved
About 1 1/2 cups broccoli, broken into florets
6 spring onions, diagonally sliced
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil

Method:

1. Put the rice in a saucepan and pour in the stock. Add the ginger, garlic and lemon rind. Slowly bring to the boil, then cover and cook very gently for 20-25 minutes until the rice is tender. Discard the flavorings and keep the pan covered so that the rice stays warm.
2. Slice the mushrooms, discarding the stems. Heat the oil and ghee or butter in a wok and stir-fry the carrots for 4-5 minutes until partially tender. Add the mushrooms and zucchini, stir-fry for 2-3 minutes, then add the broccoli and spring onions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite".
3. Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.

Vegetarian Pasties


Perfect for picnics or packed lunches. Recipe makes 6 pasties.

Ingredients:

3 sheets thawed, ready-rolled wholemeal short crust pastry
Filling:
1/2 x 10 ounce (300 g) packet firm tofu, drained
4 teaspoons salt-reduced soy sauce
4 teaspoons sweet chili sauce
Juice of 1 lemon
4 teaspoons olive oil
1 onion, chopped
1 clove garlic, crushed
1/2 cup diced red pepper (capsicum)
1 cup small broccoli florets
1 cup shredded spinach
4 teaspoons burghul
Soy drink to glaze

Method:

1. For the filling, slice tofu 1/4 inch (6 mm) thick; place in a small bowl. Add soy sauce, chili sauce and lemon juice; cover and marinate for 15 minutes.
2. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking tray. Heat oil in a non-stick frying pan over a medium heat; add onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Stir in tofu, pepper, broccoli and marinade and cook for 3 minutes. Remove from heat. Stir in spinach and burghul. Cool.
3. On a lightly floured work surface, place the sheets of pastry. Roll out each sheet until just large enough to cut two rounds from each one, using a 6 inch (15 cm) pastry cutter or by cutting around a 6 inch (15 cm) saucer.
4. Divide the filling equally between the six pastry rounds, spooning onto centers. Brush edges with cold water. Lift opposite sides and press together. Flute or roll edges over to seal. Place on greased tray; brush with soy drink.
5. Bake for 20 minutes. Serve warm or cold with salad.

Tip: Place sheets of frozen pastry on wire cooling racks to speed thawing.