Category Archives: Vegetarian

Air fryer Welsh rarebit

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Air fryer Welsh rarebit (small batch for 6 rolls)

Air-fried Welsh rarebit is a quick, small-batch take on the classic cheesy toast, ideal when you want something savoury for two or three people. Strong cheddar, mustard, beer and egg are mixed into a thick paste, then air-fried on split rolls until bubbling and golden.

Welsh rarebit

Servings: 6 roll halves
Total time: 10 minutes
Prep time: 5 minutes
Cooking time: 3–5 minutes

 

INGREDIENTS

  • 100 g grated strong cheddar
  • 1 tsp (5 ml) English mustard
  • 1 tbsp (15 ml) soft butter
  • 1 tbsp (15 ml) beer or milk
  • 1 small egg, lightly beaten
  • A few drops Worcestershire sauce (optional)
  • Black pepper to taste
  • 6 small rolls, halved

METHOD

  1. In a bowl, mix the cheddar, mustard, butter, beer or milk, egg, Worcestershire sauce and black pepper together until you have a thick paste.
  2. Lightly toast the cut sides of the roll halves first if you like, as this helps prevent them from becoming soggy.
  3. Spread the cheesy mixture evenly over each roll half, going right to the edges.
  4. Place the topped roll halves in the air fryer basket, lining it with baking paper if needed.
  5. Air fry at 190°C for 3–5 minutes, until the tops are bubbling and golden.

TIPS

  • Do not overload the topping; a generous but even layer melts and browns more evenly.
  • Add a pinch of paprika or cayenne before cooking if you would like a little extra heat.
  • For a Buck rarebit twist, top each roll half with a quail egg or small fried egg after cooking.

Baked aubergine with tomatoes and mozzarella

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Baked aubergine with tomatoes and mozzarella

Baked aubergine with tomatoes and mozzarella

A simple yet delicious baked aubergine dish, topped with a rich cherry tomato and basil sauce
and finished with melting mozzarella – perfect for two.

Baked aubergine with tomatoes and mozzarella

Baked aubergine with tomatoes and mozzarella

Servings: 2
Total time: 40 minutes
Cooking time: 40 minutes

 

INGREDIENTS

  • 1 aubergine
  • 200 g cherry tomatoes
  • 1 handful fresh basil leaves (to taste)
  • 1 pinch salt (to taste)
  • 1 pinch black pepper (to taste)
  • 150 g fresh mozzarella (4 slices)
  • 2 tbsp (30 ml) olive oil
  • 1 large garlic clove, sliced
  • 1 pinch chilli flakes (for garnish)

METHOD

  1. Cut the aubergine in half lengthways and make shallow incisions in the flesh.
  2. Sprinkle with salt, drizzle with 1 tbsp (15 ml) olive oil, and bake in a preheated oven at 170°C for 15–20 minutes, depending on the size of the aubergine.
  3. Heat the remaining 1 tbsp (15 ml) olive oil in a pan. Add the sliced garlic and halved cherry tomatoes.
  4. Season with salt, cover, and cook for about 15 minutes.
  5. Add the fresh basil leaves to the pan, then use a spoon to crush the tomatoes into a thick, aromatic sauce.
  6. Remove the aubergine from the oven. Use a spoon to create a shallow well in each half, then top with the tomato sauce and mozzarella slices.
  7. Return to the oven and bake at 220°C for 5 minutes, or until the cheese is melted and bubbling.
  8. Garnish with chilli flakes and fresh basil leaves before serving.

Aubergine Parmigiana

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Aubergine parmigiana

A rich baked dish of layered aubergines, tomato sauce and cheese.
Perfect as a main course for four.

Aubergine parmigiana

Servings: 4
Total time: 2h 10m

 

INGREDIENTS

  • 1.25 kg aubergines
  • 2 tbsp olive oil, plus extra to grease and fry
  • 800 g chopped tomatoes (2 × 400 g cans)
  • 1/2 tsp dried oregano
  • 125 g parmesan
  • Goat’s cheese or mozzarella, cut into slices

METHOD

  1. Heat the oven to 180°C (160°C fan).
  2. Cut the aubergines into 5 mm slices. Divide into two batches and cook each batch in the airfryer at 200°C for 20 minutes. Cover with a plate while cooking the second batch.
  3. Heat some oil in a frying pan (induction number 7). Working in batches, fry the remaining aubergine slices for 2 minutes on each side and transfer to a plate,
    seasoning with salt and pepper between layers.
  4. Lightly grease a medium baking dish and spread a thin layer of tomato sauce over
    the base. Sprinkle each tomato layer with oregano and seasoning. Top this with a
    layer of aubergine. Repeat the layers.
  5. Sprinkle grated parmesan cheese over the top and finish with slices of goat’s cheese.
  6. Bake in the oven for 30 minutes. Let rest for 15 minutes before serving.

Chilled Cucumber Soup

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CHILLED CUCUMBER SOUP

During the summer months at the cortijo, I love making chilled vegetable soups to eat in the evening, and my favourites are salmorejo and gazpacho. I’ve recently been experimenting with other types of soup. We’ve got loads of cucumbers at the moment, so this is one I tried today.  

Chilled Cucumber Soup

INGREDIENTS

  • 500g ready-prepared cucumbers, peeled and chopped
  • 1 large clove garlic, roughly chopped
  • 1 small pot of natural yoghurt
  • 60g extra virgin olive oil
  • 20g cider vinegar
  • 60ml water
  • a couple of sprigs of mint leaves, destemmed
  • a pinch of salt

METHOD

  1. Put all the ingredients into a liquidiser and blend for 7 minutes.
  2. Pour into a bowl and chill well before serving.

Vegetarian Paella with Tofu and Hard-boiled Egg

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VEGETARIAN PAELLA

The paella is cooked over the flames shortly after the fire is lit. The idea is to use the heat from the flames to fry the onions, peppers and tomatoes before adding the rice and the stock and then cooking over a more constant heat once the fire has died down a bit.

We lit the fire at 13:00 and the paella was ready at 14:00.

One of the secrets to making a good paella is to get a beautiful layer of the caramelised socarrat on the bottom of the pan. You can see how much liquid is left and by cooking the paella for a final 10 minutes on a gentle flame when there is not much liquid left, you should get the socarrat of your dreams.

Vegetarian Paella

INGREDIENTS

  • 1 large onion, roughly chopped
  • 1 large red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 3 cloves garlic, crushed
  • saffron
  • 1 block firm tofu
  • 4 tomatoes, roughly chopped
  • frozen artichoke pieces or baby artichokes
  • 60g paella rice per person
  • a couple of handfuls of cooked butter beans
  • a couple of handfuls of flat green beans, topped and tailed and cut into 2cm pieces
  • 3 vegetable stock cubes
  • 2 hard-boiled eggs, thinly sliced
  • water
  • salt and pepper
  • olive oil

METHOD

  1. The day before, pound together the crushed garlic, saffron and a pinch of salt in a pestle and mortar.
  2. Add the water and transfer to a small jar with a lid. Leave overnight, shaking hard every once in a while.
  3. An hour or so before you are ready to cook the paella, cut the tofu into cubes and marinate in a bowl with a good splash of soy sauce, some Tabasco and a drizzle of olive oil
  4. To cook the paella, heat some olive oil in a paella pan on an open fire.
  5. Add the onion, red and green pepper, season with salt and fry until soft.
  6. Add the chopped tomatoes and continue to fry.
  7. Sprinkle in the rice and stir well.
  8. Add a litre of water and the vegetable stock .
  9. Add the green beans and butter beans and stir well.
  10. Cover with a large lid and continue to cook over the fire for about 15 minutes, checking every 5 minutes to see that there is enough water.
  11. Arrange the tofu cubes on the top and pour over the marinade.
  12. Check the stock for seasoning, adding more salt if necessary.
  13. After about 30 minutes, check to see if the rice is cooked. Cook for longer if it needs more time, sprinkling water over the top if it looks as though all the water has evaporated.
  14. When the paella is almost done, arrange the sliced egg on the top. 
  15. Remove the lid and leave for another 5-10 minutes to caramelize the bottom of the pan for the socarrat.