Page 10 - Simply Vegetables Spring 2022

From the Kitchen...
LINDA HARGRAVE FNVS AND MARION NEDEN FNVS
Chicken Surprise
Serves 3/4. This is a good way to use up cooked chicken, broccoli, cauliflower, mushrooms or other vegetables that need using up.
2 medium onions or leeks, chopped Leftover Cooked chicken (approx. 4oz) chopped.
Cheese sauce (made from 1oz butter, 1
heaped tablespoon plain flour, 1/2-pint milk, 2oz grated cheese).
2 Tablespoons mayonnaise
Handful of mushrooms Broccoli/cauliflower florets or butternut squash etc. (leftovers or raw) or frozen peas 1 Teaspoon Curry Powder
Salt and pepper
For topping: 2oz Grated cheese
Gently fry the onions/leeks and mushrooms together. If using raw vegetables, then cook and leave to one side.
Make the cheese sauce and stir in the mayonnaise, curry powder, salt and pepper. Add the cooked vegetables including the onion and mushroom mix.
Put the cooked chicken in a serving dish. Pour the sauce over the chicken.
Cover with grated cheese and bake for about 20/30minutes at 180C. Serve with cooked rice.
Sweet and sour red cabbage
Half a medium sized red cabbage shredded.
1 red onion finely sliced lengthwise. 2 garlic cloves chopped.
1 heaped teaspoon caraway seeds
1 tablespoon Muscovado brown sugar 70 mls balsamic vinegar
Oil for frying.
Fry the onion in a heavy based pan until beginning to turn brown.
Add the Caraway seeds and garlic, continue frying for a couple of minutes. Add the cabbage, stir well.
Stir in the vinegar and sugar.
Put a lid on and cook on low heat for 20 minutes until the cabbage is soft.
Rhubarb Breakfast
Serves 2
7oz Rhubarb
1 tablespoon Sugar
Juice of 1/2 orange
1/2 teaspoon ground ginger 2 tablespoons Natural yogurt 1oz rolled oats
1 tablespoon runny honey.
Poach the rhubarb gently with sugar, orange juice and ginger. Allow to cool. Divide the yoghurt between two serving bowls and fold the rhubarb, oats and honey through.
Serve chilled.
Red onion Spinach and Stilton cheese frittata
Serves 4
3 large eggs
1 heaped tablespoon of chick pea flour 250 gms plain Greek yoghurt
1 red onion sliced thinly lengthwise Approx. 250 gms spinach or chard chopped
4 cloves of garlic chopped
60 gms strong Stilton cheese grated Salt and black pepper to taste.
Oil for frying.
Fry the onion in a heavy base pan until beginning to colour, add the garlic continue frying for a couple of minutes. Add the spinach if you are using spinach that you have frozen a margarine carton is about the right amount. Continue frying gently until the spinach is wilted and most of the liquid has evaporated.
Season with salt and pepper.
Transfer to an oven proof dish.
Put the flour into a bowl add the eggs and seasoning, beat well with an electric whisk, add the yoghurt and continue whisking until well combined. Pour the egg mixture over the onion and spinach mixture.
Sprinkle the cheese on top.
Bake at 180 C for 25-30 minutes until set.
Serving suggestion, chips cooked
in the oven and cauliflower which I steam in the microwave, 6 minutes on full power for half a med cauliflower and then transfer to a baking tray with a little oil and put in the oven for the final 10 minutes of the cooking time.
Leftovers
Mixed coleslaw
Grate a mix of uncooked vegetables that are left in the bottom of the fridge, e.g., a mix of carrots, celeriac, kohlrabi, beetroot with shredded cabbage. Add a dressing of mayonnaise, lemon juice, Dijon mustard, salt and pepper. Mix well.
Crème fraiche
Use up Crème fraiche in mashed potato instead of milk.
Herby Breadcrumbs
Put leftover herbs and stale bread into a food processor and whizz till fine. Store in a container in the freezer and use to top various dishes including fish, chicken, stuffed vegetables etc.
10 Simply Vegetables