Main Courses – Vegetarian
Vegetarian Chilli con carne
Ingredients: 1 onion, 1 leek, 2 cloves garlic, 2 carrots, 2 stalks celery, 1 courgette, 1 aubergine, 2 small green peppers, 2 red chillies, 1/2 fennel, tin of plum tomatoes (or 4-5 fresh tomatoes), kidney beans, oil, salt & pepper, long grain rice and freshly chopped coriander. To serve: natural yoghurt or sour cream, chopped jalapenos and tabasco sauce.
Preparation: 15 mins + 25-35 mins cooking
1. Chop the onion, garlic, celery, leek and red chillies and fry in a little oil.
2. Add in the chopped aubergine and cook for c.5 minutes until the aubergine is browned.
3. Chop or chunk the carrots, fennel, green peppers and courgette and stir into the mix for a couple of minutes before adding in the plum tomatoes. Break the tomatoes up using a wooden spoon and bring to the boil stirring occassionly. Add int he kidney beans (tinned or pre-cooked dried beans) and season with salt and pepper.
4. Simmer gently for c. 25 mins stirring occassionaly. You don’t want to over cook the vegetables as it’s nicer if they maintain their al dente consistency.
5. Serve the chilli on a bed of rice with chopped coriander and jalapenos on top and a side of sour cream / natural yoghurt. I like some extra spice with tabasco sauce.
Tomino Cheese on a bed of griddles vegetables
Ingredients: Courgettes, Red or Yellow peppers, Aubergine, Fennel, Celery, Red Onion (Any vegetables of your choice that can be griddled), Mini Round Soft cheeses such as Brie, olive oil, salt and pepper
Preparation: 15 minutes
1. Slice your chosen vegetables into slices / lengths suitable for griddling.
2. Heat the griddle pan and once hot lay your vegetables on.
3. After c.5 mins turn and cook on the otherside. Whilst cooking place the mini cheeses on top of the vegetables to warm through.
4. Cook until the vegetables are nicely lined by the griddle pan and the cheeses are hot making the centres gooey and delicious.
5. Plate up and drizzle with some virgin olive oil and season with salt and pepper.
Zucchine, Tomato, Feta and Thyme tart
Preparation: 10 mins + 25 Cooking
1. Preheat oven to 200C and prepare a round baking tray with baking paper (you should find your pastry comes with some)
2. Place your pastry in the tray
3. Finely slice the zucchine and cover the base of the pastry. If using a round zucchine you can lay the slices around as you would for a fruit flan. If using a long zucchine then slice in rounds.
4. Half the tomatoes and scatter on top of the zucchine.
5. Cube your feta and sprinkle over the tomatoes.
6. Sprinkle over the thyme leaves and some salt and pepper to taste and finally drizzle a little olive oil.
7. Bake for c. 25 mins in centre of hot oven.
8. Leave to cool slightly before eating.
Courgette, Chicory and Goats Cheese omlette
Preparation: 5 mins + 10 mins cooking
- Heat a splash of olive oil in a non-stick frying pan and once hot add the courgette pieces, half the chicory and basil. Cover for 1 min to steam the courgette.
- In a bowl / jug break in the two eggs, pinch salt and pepper and then whip in the milk.
- Take lid off the pan and pour in the egg mix and cook on a medium flame till cooked on the under side (c. 4 mins)
- Slice the round of goats cheese into 4-5 slices or if a crumble cheese break it into pieces and sprinkle on the omlette.
- To finish, pop under the grill for 1 minute
- Serve with the remaining chicory and basil leaves on top.
Ingredients: 2-3 chopped Garlic Cloves, 1/2 Onion, 150g Grated Parmesan, Salt, Basil leaves, 2-3 Aubergine, 2 bottles of tomato Pasato or 3 tins of chopped tomatoes, 300g (2 packs) Mozzarella, Olive Oil, rock Salt
Preparation: 20-25 mins + 40 mins in oven
- Start by preparing the aubergine by slicing it into 1 cm think slices (rounds or lengthways) and sprinkling with some rock salt to dry out any water in the vegetable. Leave for c.1 hour and then rinse and dry with kitchen paper.
- Next make the tomato sauce by frying the chopped onion in a deep pan in the olive oil. Once nicely coloured add in the 2 bottles of pasato or tins of chopped toatoes and simmer until the sauce thickens. Lastly add in a pinch of salt and the chopped basil leaves.
- Go back to your aubergine and fry the slices in olive oil (both sides) and then once again dry on kitchen paper to soak up any of the excess oil.
- With both the aubergine and tomato sauce prepared you can now start layering the parmigiana.
- Take a large rectangular baking dish and place a layer of tomato sauce followed by a layer of aubergine. Try not to overlap the aubergine slices too much as they will not cook as well later on. On top of each aubergine layer add more tomato sauce and then some grated paremesan and mozzarella slices and continue until you’ve got 3-4-5 layers or you’ve finished all your ingredients.
- Ideally the last layer should be tomato sugo with parmesan and mozzarella as this will form the crust when you bake it in the oven.
- Bake in a pre-heated oven at 180-200 degrees and cook for 40 minutes or until the cheese crust is golden.
- Leave to rest for a couple of minutes before serving.
Preparation: 30 mins
- Cook on a traditional stove or over an open fire where possible.
- In a deep pan, bring the water and milk to the boil and add in the salt and oil.
- Add in the polenta, stirring continuously, until fully mixed.
- Keep stirring periodically as the polenta starts to thicken. It takes circa 20-30 minutes to cook.
- Once cooked stir in some butter and salt to taste and serve with any of the following;
Gorgonzola Cheese, Butter, Milk or cream, with a fried egg, or for non vegetarians with a meat ragu or goulash.