Tag Archives: carrots

Recipe of the Week – 11th January 2016 – Raw New Year Salad

  
I love kitchen gadgets. For Christmas this year my wife Sue got me a ‘Spiralizer’, which basically finely shreds pretty much anything. I thought I would try some experimental cookery with it, and this is the result. I have been craving vitamins again after over-indulging, and in true New Year’s Resolution style, I am intending to eat very healthily whenever I can. I still couldn’t resist putting some fried Quorn in though!

Serves 4

Ingredients

2 large carrots, peeled

2 large courgettes, trimmed

2 large cooked beetroots

200g Quorn fillets, diced

2 tbs extra virgin olive oil

1 tbs sumac

2 wholemeal pitta breads, toasted

100g cashew nuts

Small handful of fresh coriander, roughly chopped

2 tbs lemon juice

Method

1. Spiralize or shred the carrots, courgettes and beetroot in a large bowl. Sprinkle with the lemon juice and chill in the fridge for 10 minutes.

2. Meanwhile, add the olive oil to a large frying pan and add the Quorn fillets and cashew nuts then sprinkle over the sumac. Fry gently for 5 minutes, stirring regularly. Cut the pittas into large squares and add to the mixture.

3. Add the Quorn fillets, cashew nuts and pittas to the raw vegetables, add the fresh coriander, mix well and serve.

Advertisements

Recipe of the Week – 8th April 2013 – Vegetable Samosas

20130404-065949.jpg

These are a quick and easy way of providing great tasting party food for any occasion, or as a side to a salad or curry. I used to make these in large batches when I sold food on a market stall, and still do make them to raise funds for my local playgroup, as they seem to be universally popular, even among veggie sceptics!

Makes 16

Ingredients

1 pack of 8 wheat tortillas
2 large potatoes, peeled and finely diced
2 medium carrot, peeled and finely diced
100g frozen peas
6 tbs sunflower oil
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
Salt and pepper
20 ml milk (or soya milk for vegan) to seal

Method

1. Add the diced potatoes and carrots to a saucepan of salted water, bring to the boil and simmer for 10 minutes. Add the frozen peas, return to the boil and simmer for a further 5 minutes.
2. Meanwhile, dry roast the whole spices in a small frying pan for 1 minute, taking care not to burn. Take off the heat and mix in the turmeric and seasoning to taste.
3. Drain the vegetables, add 2 tbs oil and the spices, and mix together well.
4. To make the tortilla casing, take each wrap and halve, then cut parallel at a spacing of approximately four fingers’ width on each side. Repeat until you have 16 wide strips.
5. Take each strip and place a large tablespoon of the vegetable mixture in the middle. Fold each side of the wrap over at 45 degrees, forming two pointed ‘ears’. Turn over and seal with a little brushed milk. Turn over again and seal the main fold. Repeat to make 16 samosas.
6. Heat 2 tbs oil in a large shallow frying pan on a medium heat and fry the samosas gently in batches of 6 for approximately 1 minute until brown, then turn over. Repeat adding more oil if required.