Tag Archives: vegetable

Vegetable Samosas

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VEGETABLE SAMOSAS

These vegetables samosas use shop-bought empanadilla pastry that you can buy in Spain. They are filled with potatoes, peas and onion and flavoured with Indian spices.

Vegetable Samosas

The samosas are a bit fiddly to make but once you’ve got the hang of them, you can prepare them quite quickly.

INGREDIENTS

  • 1 packet of Buitoni (16 obleas de masa para empanadillas)
  • 1 onion, finely chopped
  • 1 tsp ground cumin
  • 500 g potatoes, diced
  • 50 g frozen peas
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp ground fenugreek
  • ½ tsp chilli powder
  • 1 tsp garam masala

METHOD

  1. Bring the diced potato to the boil and simmer for 10 minutes. Drain.
  2. Heat some olive oil in a frying pan and fry the chopped onion until soft.
  3. Sprinkle over the spices and fry for 30 seconds or so.
  4. Add the frozen peas and stir well, heating through for another couple of minutes.
  5. Spoon in the cooked potato and salt and mix well, breaking down the potatoes with the back of the wooden spoon.
  6. It might be necessary to add a couple of tablespoons of water so that the mixture is not too dry.
  7. Open up the packet of empanadillas and arrange them on a tray. It’s a good idea not to remove them from the waxed paper. You can remove them from the paper just before cooking.
  8. Put a small spoon of potato mix onto each half of the empanadillas.
  9. Fold the empanadilla in half, rolling it between your fingers to spread out the filling. Imagine you are rolling a cigarette so use your fingers to press the filling towards to middle of the empanadillas and leave a space around the edge.
  10. Use the paper to foll each one in half.
  11. Gently peel back the waxed paper and use the tips of your three middle fingers to press the edges together.
  12. Use the prongs of a fork to gently press down and seal the edges .
  13. Brush each samosa with olive oil.
  14. Cook the samosas in the air fryer on 200ºC for 8 minutes, turning over half way through.

Butternut Squash Bhajis

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We grow a lot of butternut squashes. As long as they are undamaged, they usually store well in crates so that we can use them throughout the year. One of my favourite ways to cook them is to cut them into 1/4 or 1/6 lengthways and roast them in the oven with a drizzle of extra virgin olive oil, salt and pepper and possibly some spices. When we are at the farm, however, it is not always feasible to light the bread oven and so I have been looking for stovetop recipes and experimenting with different recipes and ways of cooking them. I though that a potato rosti might work but without the starch that potatoes have, it was too difficult to flip. And so my quest began for more recipes. This recipe is based on one for onion bhajis.

 

BUTTERNUT SQUASH BHAJIS

butternut bhajis

INGREDIENTS

  • 2 cups coarsely grated butternut squash
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon fenugreek
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli
  • 1 teaspoon coriander
  • 1 egg
  • 3 tablespoons self-raising flour
  • sunflower oil
  • 1/3 cup water

METHOD

  1. Whisk the egg in a bowl and add the flour, water, spices and salt.
  2. Stir in the butternut squash.
  3. Heat some sunflower oil in a frying pan.
  4. Form quenelles using two dessertspoons.
  5. Gently put into the oil.
  6. Cover the pan and fry for 3 minutes on each side on a medium flame.
  7. Remove the lid and continue to fry, turning every two minutes until they are golden and crispy and cooked all the way through.

Vegetable Paella with Tofu

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This take on a vegetarian paella used chunks of firm tofu that have been marinated in soy sauce, and also butter beans and green beans as well as the usual paella base ingredients (onion, green pepper, red pepper, garlic, tomato, etc.).

Vegetable Paella with Tofu
A delicious take on a vegetarian paella made with tofu and beans.
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Ingredients
  1. 1 large onion, roughly chopped
  2. 1 large red pepper, diced
  3. 1 green pepper, diced
  4. 3 cloves garlic, finely chopped
  5. 1 block firm tofu, cubed and marinated in a couple of spoons of soy sauce.
  6. 2-4 tomatoes, chopped
  7. 1/3 cup of paella rice per person
  8. 400g can of butter beans
  9. handful flat green beans, topped and tailed and cut into 2cm pieces
  10. vegetable stock
Instructions
  1. Heat some oil oil in a paella pan.
  2. Fry the onion, red pepper and green pepper until soft.
  3. Add the garlic and fry for 30 seconds, before adding the chopped tomatoes.
  4. Mix well and fry for another couple of minutes.
  5. Sprinkle over the rice and stir well.
  6. Add the butter beans and green beans.
  7. Pour over the vegetable stock and cook until the rice is almost cooked.
  8. Remove the tofu from the soy sauce and scatter over the top.
  9. Mix the remaining soy sauce with water and sprinkle over.
  10. When the rice is just cooked, remove from the heat.
  11. Cover and leave to rest for 5-7 minutes.
  12. Serve with garlic mayonnaise.
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Samosas

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 vegetable samosas Although these were good, they involved a lot of faffing around and I think the next time I would make them with the ready prepared Spanish “empanadilla” cases that you can buy. That way the pastry is thinner and not so flimsy. This is a Jamie Oliver recipe and what I liked about it was that they were baked in the oven and could be cooked in the bread oven  at the same time as the onion bhajis.

INGREDIENTS:
1 cup frozen peas
250g cauliflower, cut into small pieces
400g potatoes, cut into 1cm cubes
1 medium onion, finely chopped
3 cloves garlic, crushed
1/4 teaspoon chill powder
1/2 teaspoon fennel seeds, ground
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon garam masala
juice from 1/2 lemon
fresh coriander, chopped

empanadilla cases

METHOD:
Boil some salted water in a saucepan. Add the potatoes and cook for 10 minutes before adding the cauliflower for another 5 minutes, and then the peas for a final minute.

Then heat some groundnut oil in a frying pan and gently fry the onion and cumin. Add the garlic and all the spices and heat through for a couple of minutes.

Stir the cooked vegetables into the onion and spice mixture and mix well.

Use two of the empanadilla cases and put a spoonful of the mixture on each one and then cover with another and seal the edges with a fork. Transfer onto a baking tray and brush with oil. Cook in the oven for 30-40 minutes until golden.