Page 20 - ALG Issue 3 2020

cooking
with Erin
Erin is a chef and teacher based in Stroud. Each issue, she will be sharing with us a few of her delicious recipes for using allotment produce. www.naturalcookeryschool.com Photographs: ©Michael Ruggier
Ras el hanout roasted vegetables and haloumi with pomegranate molasses VE GF
Ras el hanout
roasted vegetables
Serves 4-6
INGREDIENTS:
1 aubergine, cut into 2.5cm (1 inch) pieces
1 red pepper, cut into 2.5cm (1 inch) pieces
1 orange/yellow pepper, cut into 2.5cm (1 inch)
pieces
1 courgette, cut into 2.5cm (1 inch) pieces
1 large red onion, cut into eight wedges, leaving
a little bit of the roots attached
200g cherry tomatoes, left whole
2 tbsp olive oil
salt and pepper
1 tbsp ras el hanout
fresh flat leafed parsley, finely chopped lemon juice
Preheat the oven to 220°C / Gas Mark 7.
Place all the prepared vegetables in a bowl. Add the oil, salt and pepper and ras el hanout and toss well to coat. Spread the vegetables between two baking trays and roast them for 45 minutes to an hour, turning every 10-15 minutes. The vegetables are done when they are tender and starting to colour. Arrange on a serving plate and garnish with parsley and lemon juice.
Haloumi with pomegranate molasses
Serves 4
INGREDIENTS:
1 tbsp olive oil
1 packet haloumi, about 300g, in 1cm slices 2 tbsp pomegranate molasses
3 mint sprigs, leaves only
Vegan version – replace haloumi with firm tofu
Add the olive oil to a large frying pan over medium-high heat. Heat for 1 minute then add the haloumi slices. Cook for 2 minutes on each side until golden brown. Arrange the cheese around the roasted vegetables. Drizzle the pomegranate molasses over the cheese, and sprinkle with mint leaves.
Ras el hanout and pomegranate molasses are not part of everyone’s cupboard staples, but, once you taste the fragrant flavours, you’ll find many uses for both.
Ras el hanout is a North African spice blend that is similar to garam masala in Indian cooking. The name is Arabic for ‘head of the shop’ (similar to the English expression ‘top-shelf’) and implies a mixture of the best spices the seller has to offer. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, ginger, chilli peppers, coriander seed,
peppercorns, sweet and hot paprika, fenugreek, and turmeric.
Pomegranate molasses is pomegranate juice that has been reduced, with or without sugar, to a thick, intensely flavoured syrup. Although it’s a syrup, it’s not overly sweet; it has a depth of flavour and is tangy. It can also be used in salad dressings or as a glaze, or added to dips like hummus, as well as to flavour cold drinks.
Serve as part of a mezze or with warm flat bread and a green salad.
20 Allotment and Leisure Gardener