British Spanish Omelette

A recipe by Gary Rhodes.

Spanish omelettes are just potatoes and onions blanched in oil, mixed with egg and cooked like a flat omelette – the texture is wonderful. This recipe is similar but gives you almost unlimited options.

Gary used a simple combination of cooked new potatoes (you could also use cold roast ones), onion, eggs and Cheddar. But this basic recipe can become a potato pizza using peppers, mushrooms, olives or whatever you like. The most important thing is to use a good omelette or frying pan.

Serves: 1 – 4

Ingredients:
5 or 6 new potatoes, cooked
1 onion, butter for frying
3 large sized eggs
1 level tsp freshly chopped parsley, optional
Salt and pepper
2-3oz (50-75g) cheddar cheese, grated

Step One : Cut the potatoes into ¼ in (5mm) thick slices. Slice the onion.  Heat 6 in (15cm) omelette or frying pan, add a small knob of butter and allow it to melt.  Add the sliced onion and sauté for a few mins until golden brown.

Step Two : Beat the eggs together, adding the freshly chopped parsley, if using.  Add the onions to the egg mixture and stir.  Season with salt and pepper.

Step Three : Reheat the omelette or frying pan, adding another small knob of butter and allowing it to melt.  Lay the sliced potatoes in the frying pan, so that they cover the base. Gently fry the potatoes on one side only, until they are a nice golden brown.

Step Four : Pour the onion and egg mixture on top of the potatoes and continue to cook on a medium heat.  You will notice the egg beginning to set. After a few minutes, remove the pan from the heat and sprinkle the grated Cheddar cheese evenly over the omelette. Place the pan under a preheated grill until the cheese has melted and turned golden brown, which should take only about 1 or 2 mins.

Variation : Before grilling the omelette, thinly sliced tomatoes can be placed over the cheese.  Arrange tomatoes so that they overlap and completely cover the top.  The omelette can then be grilled until the tomatoes are cooked.

Step Five : Transfer the omelette to a serving plate and dish up immediately. This omelette can be for 1 or 4 people, depending on everyone’s appetite.

Some other Autumn / Winter recipes can be found in Gary’s book here

Mixed Bean Casserole

Recipe courtesy of Woman’s Own from many years ago!

Serves : 4

Prep time : 10 minutes;   Cook time : 45 minutes

Ingredients:
1 tblsp vegetable oil
1 onion, peeled and sliced
2 garlic cloves, peeled and crushed
2 celery sticks, washed and sliced
2oz (50g) plain flour
1 tblsp tomato puree
½ pint (300ml) vegetable stock
500g carton sieved tomatoes
1 green chilli pepper, sliced
1 tsp chilli powder
400g can mixed beans in salted water, drained
420g can red kidney beans in salted water, drained
420g can butter beans in salted water, drained
400g can chopped tomatoes
Salt and ground black pepper

Step One : Preheat the oven to Gas 4/350oF/180oC. Heat the oil in a flameproof casserole dish and add the onion, garlic and celery. Sauté for 3 minutes, or until softened.

Step Two : Stir in the flour and tomato puree and cook for a further 1 minute.

Step Three : Add vegetable stock, sieved tomatoes, sliced chilli pepper, chilli powder, beans and the chopped canned tomatoes.

Step Four : Season well with salt and ground black pepper, then cover and cook in the oven for 40 mins. Serve.

Some other bean recipes can be found here …

Cauliflower Shawarma with Pomegranate Seeds

Recipe courtesy of Psychologies magazine and taken from Berber & Q by Josh Katz.

If there was a single dish that has come to symbolise Berber & Q, it would be their cauliflower shawarma!

IMG_1007Ingredients (Serves 6-8)

For the Shawarma Butter

• 40g unsalted butter, softened
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 ½ tbsp finely chopped coriander
• 1 tbsp ground cinnamon
• 1 tbsp ground sumac
• 1 ½ tsp ground cumin
• ½ tsp ground allspice
• Pinch of ground nutmeg
• Pinch of ground cardamom
• 1 whole cauliflower

For the Garnish
• 4 tbsp Tahini Sauce
• 1 tbsp pomegranate molasses
• 1 ½ tbsp pine nuts, toasted
• 1 small green chilli, finely chopped
• 2 tbsp pomegranate seeds
• 1 tsp dried rose petals
• 1 tbsp roughly chopped flat-leaf parsley
• Extra virgin olive oil (optional)

Step One – To make the butter, combine all the ingredients in a mixer or whisk in a large bowl. Set aside until needed. It can be kept in the fridge for several weeks, but must be brought to room temperature before using.

Step Two – Trim the outer cauliflower leaves, leaving some stragglers behind. Set a large saucepan of salted water on a high heat and cover with a lid. Once boiling, lower the cauliflower into the pan.

Step Three – Bring the water back to the boil, then turn the heat down to medium, so the water has a gentle roll. The intention is to par-cook the cauliflower. It should take 7 minutes from when the water comes back to the boil.

Step Four – Set the cauliflower on a cooling rack over a roasting tray and allow to drip-dry. Brush all over with the spiced butter, and try and get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing later. Season with salt and pepper.

Step Five – Preheat the oven to 240oC, gas mark 9, and blast the cauliflower for 5-7 minutes, until blackened all over. (You want it to lightly char, not to form an acrid burned crust). Once sufficiently oven-roasted, transfer it to finish on the barbecue for a few minutes, basting it periodically with any leftover butter.

Step Six – Transfer to a serving plate. Spoon over the Tahini sauce and pomegranate molasses, and finish by sprinkling over the pine nuts, green chilli, pomegranate seeds, rose petals and parsley. A drizzle of olive oil adds a nice glossy finish. Serve immediately – the cauliflower tastes so much better when hot.

Grapefruit, Fennel and Cucumber Salad

IMG_1008 (2)Recipe courtesy of Psychologies, taken from CIBI : Simple Japanese-inspired Meals to Share with Family and Friends written by Meg & Zenta Tanaka.

This combination tastes as beautiful as it looks and goes nicely with baked fish, a mild curry or a meat dish.

Ingredients (Serves 4-6)

• 100g (about ½) pink grapefruit, peeled and separated into segments
• 100g (about ½) grapefruit, peeled and separated into segments
• 1 Lebanese (short) cucumber or ½ telegraph (long) cucumber, cut into thin rounds, then quartered
• 400g fennel bulb, halved and thinly sliced
• 1 tbsp finely chopped flat-leaf pasley
• 90ml Honey Mustard Dressing

Step One – Cut each grapefruit segment in half at an angle.
Step Two – Cut the cucumber rounds into quarters.
Step Three – In a bowl, combine the grapefruit, cucumber, fennel and parsley. Add the dressing and mix well.

French Country Soup

This classic recipe is nutritious and high in fibre and vitamins.

Serves: 4

Ingredients:
1 tbsp (15ml) olive oil
1 small onion, chopped
1 medium leek, sliced
2 pints (1.1 litres) vegetable stock
1 medium potato, weighing about 175g (6oz), peeled and chopped
2 celery sticks, chopped
2 medium carrots, chopped
200g (7oz) can chopped tomatoes
25g (1oz) dried pasta shapes
100g (3 ½ oz) french beans, halved
1 large or 2 small courgettes, sliced
100g (3 ½ oz) pre-cooked or drained, canned flageolet or haricot beans
Salt and freshly ground black pepper

Step One : Heat olive oil in a large flameproof casserole dish. Add the onion and leek, and soften for 5 mins, stirring occasionally. Add stock, potato, celery, carrots and canned tomatoes, then simmer, covered for 15 mins.

Step Two : Add pasta, French beans and courgettes, and simmer for 15 mins. Stir in flageolet or haricot beans, season well and simmer for 2 more mins.

Step Three : Serve the soup with crusty baguettes.

More yummy soup recipes can be found here …

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Sweetcorn, Lime & Chilli Fritters

Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison. 

The key to fat fritters is bravery when frying.  Test that your oil is hot and bubbling with a pinch of mixture, then fry the fritters for a few minutes on one side before turning them to keep them intact, and allowing them to develop a golden, crispy exterior.  Any broken fritters can be squidged back together.

Sweetcorn Lime and Chilli FrittersIngredients (Makes 8):

  • 280g tinned sweetcorn (drained weight)
  • 1 lime
  • 6 spring onions
  • 1-2 red chillies
  • 3 tbsp plain flour
  • 2 eggs
  • 150ml vegetable or rapeseed oil
  • ¼ tsp sea salt flakes
  1. First, drain the sweetcorn in a colander then place in a large mixing bowl. Zest the lime, finely shred the spring onions and chillies and add them to the bowl along with the flour.  Crack in the eggs, then whisk with a fork in one side of the bowl.  Stir to combine the mixture, then shape into 8 fritters.
  2. Warm the oil in a large frying pan over a medium-high heat and line a few plates with kitchen paper. After a few minutes, test the oil is hot enough by adding a pinch of the fritter mixture to the pan.  If it sizzles and bubbles, you are ready for frying.  Gently place the fritters in the pan (lay them away from you) and cook for 3-4 minutes on each side until golden and crisp.
  3. Using a slotted spoon, transfer the fritters to the lined plates, allowing the kitchen paper to soak up any excess oil. Sprinkle over the salt, cut the lime into wedges, place alongside the fritters on a serving dish and enjoy.

Sticky Tomato & Olive Aubergines

Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison. 

The method for this salad is so simple, you can’t go wrong.  It pays to take the time to really brown the aubergines, allowing them to pick up a nice colour and go silky soft in the centre.

Sticky Tomato & Olive AuberginesIngredients (Serves 4):

  • 2 firm aubergines (500g)
  • 90ml olive oil
  • 1red onion
  • 2 garlic cloves
  • 2 tbsp capers, drained
  • 400g tin chopped tomatoes
  • 30g sultanas
  • 1 ½ tbsp red wine vinegar
  • 50g pitted olives (any colour, drained weight)
  • 50g wild rocket
  • Small bunch (20g) flat-leaf parsley
  • Small bunch (15g) basil
  • 1/3 lemon
  • 4 slices sourdough bread (300g)
  1. Heat a large frying over a high heat while you cut the aubergines into large chunks (roughly 2.5cm). Add most of the oil to the pan along with the aubergine chucks and cook for 5-6 minutes until golden and beginning to darken on all sides.
  2. Meanwhile, peel and halve the onion then slice into thin half-moons. Peel the garlic and slice into thin slivers.  Add the remaining oil to the aubergine pan and reduce the heat to low, then fry the onion for 3 minutes until beginning to soften.  Add the garlic and cook for a further 2 minutes, taking care not to burn the garlic.
  3. Add the capers to the pan along with the tomatoes, sultanas, vinegar, olives and a few splashes of water. Increase the heat to high, pop on a lid and cook for 7-10 minutes or until the aubergine is soft in the centre (keep an eye on the pan and add a few more splashes of water if it’s looking too dry).  Remove from the heat and allow to cool to room temperature.  Keep in the fridge if you’re making a day or two ahead.
  4. When you’re ready to serve, wash the rocket in a basin of cold water to freshen the leaves, pat dry and place in a large mixing bowl. Tear in the herbs, discarding the stalks, squeeze over the lemon and gently toss.  Toast the bread, then divide between four plates or a large serving board, as pictured.   Smear over the aubergines then top with the lemony rocket.

Beetroot and Goat’s Cheese Stacks with Hemp Pesto and Butterbean Mash

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind.

Unpasteurised goat’s cheese is packed with natural probiotics; it goes beautifully with the sweet taste of beetroot, which is a great source of fibre and antioxidants that support the beneficial bacteria in the gut.

Serves: 2 (with extra pesto)

Ingredients:

2 medium beetroots
50g unpasteurised soft goat’s cheese, cut into thin slices
Extra virgin olive oil, to drizzle
Herbs, to garnish

For the hemp pesto:

65g cashews, soaked for 2 hours
Handful of fresh basil leaves
25g shelled hemp seeds
50ml extra virgin olive oil
4 tblsp apple cider vinegar
1 garlic clove, peeled and chopped
Pinch of mineral-rich salt and black pepper

For the Butterbean mash:

150g cooked butterbeans
1/4 tsp garlic powder (or 1/4 clove fresh garlic)
1/2 tsp onion powder (or 1 finely chopped spring onion)
4 tblsp chopped fresh tarragon
1 tblsp fresh lemon juice
2 tblsp extra virgin olive oil
Pinch of mineral-rich salt

Step One:  Wash the beetroot and place in a steamer for 45 minutes to 1 hour or until cooked through.  Remove from the heat, leave to cool slightly, then peel away the skin.  Slice into 1cm slices (each beetroot should make around six slices) and put to one side.

Step Two:  While the beetroot is cooking, make the pesto and mash.  Drain the soaked nuts and rinse with filtered water, then place all the ingredients in a food processor and pulse until blended but not too smooth.  Put into a sealable glass or ceramic container.  Rinse the processor.

Step Three:  To make the butterbean mash, put all the ingredients in the food processor and blend until you have a mash-like texture.

Step Four:  To assemble, start with a beetroot slice, add a thin slice of goat’s cheese and a generous teaspoon of pesto; stack another beetroot slice on top and repeat the process, finishing with a slice of beetroot.  There you have your stack.  Repeat this process to make more stacks.  Serve a generous dollop of the butterbean mash alongside.  Finish each stack with a drizzle of olive oil and garnish with fresh herbs.

Raw Tacos

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

This taco recipe was inspired by Eve’s vegan friend who is obsessed with Mexican food but wanted an alternative to beef tacos.  To create the ‘mince’, walnuts with sun-dried tomatoes and spices have been used.  Walnuts are one of the best sources of polyphenols, and it’s good to be mindful of our meat consumption in general.  This is a great light lunch but possibly double or treble the quantities to entertain friends or family.

Serves:  2

Ingredients:

8 small romaine lettuce leaves
1 avocado, cut into 8 slices
Fresh limes, cut into wedges

For the Cashew Sour Cream

30g cashews, soaked for 2 hours
Juice of 1/2 lemon
Pinch of mineral-rich salt
50ml filtered water

For the Taco Filling

50g walnuts
40g sun-dried tomatoes in oil (drained weight)
1/4 tsp dried chilli flakes (chipotle recommended)
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
Pinch of mineral-rich salt

Step one:  For the cashew cream, drain the nuts and rinse well.  Put all of the ingredients into a blender and pulse until smooth.  Transfer to a small bowl and place in the fridge.

Step Two:  To make the taco filling, place all of the ingredients in a food processor and pulse until they have a texture resembling minced meat.

Step Three:  Wash the lettuce leaves and pat dry.  Divide the avocado slices and the taco mix among the lettuce leaves and drizzle with the cashew cream.  Serve with fresh lime wedges.

Margarita Cauli Pizza

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

Eve created this recipe for a vegan friend of hers who was diagnosed coeliac and desperately missed pizza.  Entirely unimpressed by a lot of the gluten-free versions, her friend gave this recipe a resounding thumbs-up.

Serves:  4

Ingredients:

½ medium-large cauliflower, cut roughly into florets
3 tbsp ground flaxseed
50g ground almonds
½  tsp dried oregano
¼ tsp garlic powder
¼ tsp mineral-rich salt

For the cashew cheese:

65g cashews, soaked for 2 hours, drained and rinsed
4 tbsp nutritional yeast flakes
Generous pinch of mineral-rich salt
Juice of ½ lemon
120ml filtered water

For the topping:

1 tbsp ghee or organic unsalted butter
1 red onion, peeled and thinly sliced
10-12 cherry tomatoes, sliced in half
1 garlic clove, peeled and crushed
Basil leaves, roughly torn

Step One:  Preheat the oven to 200oC / 400oF / Gas Mark 6 and line a baking sheet with baking parchment.  Place the cauliflower florets in a food processor and pulse until you have a fine rice-like texture.

Step Two:  In a large bowl, mix the ground flaxseed with 6 tablespoons of filtered water to get a sticky texture.  Ad the almonds, dried oregano, garlic powder and salt, along with the cauliflower, and use your hands to mix together and create a ‘dough’. Spread this on the baking sheet to form a circle that is about 5mm thick and place in the oven for 45 minutes.  Remove from the oven and set aside to cool and crisp.

Step Three:  To make the cashew cheese, put all the ingredients in a food processor and blend until you have a smoothish texture.

Step Four:  For the topping, heat the ghee butter in a frying pan and saute the onion until soft.  Add the tomatoes, then the garlic and cook for a further 2 minutes.  Remove from the heat and stir through the basil leaves.  To assemble, spread the cashew cheese over the pizza base, then add the tomato topping.  Finish with a generous pinch of mineral-rich salt.