Page 12 - Simply Vegetables Winter 2021/22

From the Kitchen...
Allotment Chutney
A great way to use up any gluts! Makes about 2lbs.
2 onions, diced
Approximately 1lb tomatoes, skinned and diced
2 large cooking apples peeled and diced
3 large cloves garlic peeled and diced
1 red chili, deseeded and finely chopped (use a small chili if you don’t want it too spicy)
2oz sultanas
8oz brown sugar
1tsp mustard powder
Small piece of root ginger, grated
1⁄2 pint of milk vinegar.(spiced)
Place all the prepared vegetables in a preserving pan or large saucepan, add the vinegar and bring slowly to the boil. Simmer for approximately 2 hours, or until the chutney is dark and
no liquid remains. Pour into warm sterilised jars and seal immediately. Allow to mature for at least 6 weeks before eating.
French bean and cashew nut stir fry
300g French beans topped tailed and cut into 2 inch pieces
1 small sweet pepper cut into thin strips 2 spring onions or shallots finely sliced 1 small chilli pepper chopped
1 inch of ginger peeled and finely chopped
3 cloves of garlic chopped
1⁄2 cup cashew nuts
1 tsp honey
Salt and pepper to taste Oil for frying
Heat the oil over a low heat.
Stir fry the onions for
2 minutes. Stir fry
the chilli, ginger
and garlic for about a minute.
Add the beans,
sweet pepper and 2
tablespoons of water. Stir
well. Put lid on and simmer
for about 10 minutes until the beans are tender. Stir in the cashew nuts, honey, salt and pepper fry for about 2 minutes.
Leek and
Sausage Pie
(Serves 4)
500g packet of
Shortcrust pastry
2 leeks finely chopped
225g (8oz) sausage
meat or skinned
sausages of your
choice
Salt and pepper
Pinch of herbs of your
choice
2 eggs
A splash of milk
Tablespoon of grated cheddar cheese
Preheat oven 200c/Fan 180c/ Gas 6 Grease a shallow pie dish and line with 2/3rds of the pastry. In a bowl mix the sausage meat in with the leeks, season with salt and pepper and herbs of your choice. Spread The mix over the base. Beat one egg in a small bowl with a splash of milk and pour over the mixture. Roll out the remaining pastry and place over the top, sealing the edges and brush over the top with the remaining beaten egg.
Cook in oven for 20 minutes then reduce the oven to 180c/160fan/gas 4 for a further 40 minutes. Serve hot.
LINDA HARGRAVE FNVS AND MARION NEDEN FNVS
Vegetable curry with Coconut sauce
A selection of vegetables cut into
bite sized pieces such as Squash, mushrooms, cauliflower, French beans
1 onion finely chopped
2 large tomatoes roughly chopped, or 1 cup slow roasted tomato puree 200 mls coconut milk
1 tsp mustard seeds
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin seeds (jeehra) 1⁄4 tsp chilli powder
10g ginger finely chopped
Salt
Oil for frying
Heat the oil in a large pan and fry the vegetables for a few minutes until beginning to turn brown. Transfer to a plate.
Add mustard seeds to the pan fry until sizzling. Add the finely chopped onion and fry until turning light brown. Add ginger and cook for 1 minute. Add spices and salt stir well and add tomatoes, cook for 2 minutes.
Stir in the vegetables.
Add the coconut milk stir well, cover with a lid and cook on a low heat for 20-30 minutes until the vegetables are cooked.
12 Simply Vegetables