Category Archives: Vegetable

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Stuffed Potatoes With Hidden Veggies

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Sometimes I like to jazz up the humble potato by stuffing it myself, it saves the boys arguing about their preferred fillings as everyone loves these and I can sneak some extra vegetables into them!

Serves 6-8.

Ingredients

6 large potatoes, baked with skins on

20g butter

1 large onion, diced

2 garlic cloves, crushed

2 medium carrots, grated

75g grated cheese, Parmesan or something with a strong flavour

2 teaspoons finely chopped parsley

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

Once the potatoes are cool enough to handle, cut in half and carefully scoop out the cooked potato keeping the skin intact. Place the skins on a lined baking sheet and the cooked potato into a bowl. Mash lightly with a fork.

In a frying pan, heat the butter and add the onion, cook for 10 minutes over medium heat then add the garlic and carrot and cook for a further 3 minutes. Tip the onion mix into the potato.

Add the cheese, parsley, salt and pepper. Mix well.

Take spoonfuls of the stuffing and fill the skins.

Slide the potatoes back into the oven and bake for 25-30 minutes until golden.

 

 

 

Stuffed Portobello Mushrooms With Tarragon And Taleggio

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I love mushrooms but unfortunately the boys aren’t keen so this is my way of having a mushroom all to myself! These are BIG mushrooms, around 100g each so really a meal in themselves! You can use small mushrooms and serve them as a little nibble, both work well.

Makes 2 large stuffed mushrooms.

Ingredients

2 large portobello mushrooms, around 100g each

12 drained sundried tomato halves, diced finely

2 teaspoons of oil from the drained tomatoes

1/2 red onion, finely diced

1 garlic clove, finely chopped

2 teaspoons freshly chopped parsley

1 teaspoon freshly chopped tarragon

salt and pepper

80-100g taleggio or fresh mozzarella

 Method

Preheat the oven to 200 degrees Centigrade.

Heat the oil in a frying pan over a medium heat.

Once hot, add the chopped onion, garlic and tomatoes and cook gently for 5 minutes until the onion is soft.

Take off the heat and add the parsley, tarragon, salt and pepper.

Remove the stem from each mushroom and spoon the tomato mixture into the two mushrooms.

Slice the taleggio and lay on top of the tomato mixture.

Place the mushrooms onto a baking sheet and bake for 10-15 minutes until the cheese is golden.

Brussel Sprouts With Chorizo And Red Onion

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Brussel sprouts can be a bit of a challenge for some people, memories of squishy sprouts boiled for hours is a very common one, especially around Christmas time in the UK!

These sprouts have nothing in common with those bad memories and if you are trying to persuade kids to eat sprouts this is the recipe to start them on!

These sprouts are still on the crispy side, if you want them on the softer side just cook them a little longer.

We sometimes have these sprouts with a runny egg on top, absolutely delicious or as a warm salad!

Serves 6.

Ingredients

170g chorizo

600g Brussel sprouts, trimmed, outer leaves removed and halved

1 large red onion, peeled and cut into 1cm wedges

Method

Take the chorizo and remove the skin, then cut into quarters lengthwise. Next, slice each long quarter thinly at an angle to give you larger very thin slices.

Heat a large non stick pan over high heat, once hot add the chorizo and cook until crispy and the fat has rendered out of it.

Remove the chorizo with a slotted spoon, try to keep as much of the chorizo fat in the pan. set the chorizo aside.

Add the sprouts and onion and cook for 5 minutes, stirring regularly.

Now turn the heat down to medium to stop the onions burning. Continue cooking the sprouts and onions for a further 5 minutes, stirring frequently again.

Add the chorizo to the pan and cook for 2 minutes, serve immediately.

Creamed Spinach

Creamed Spinach

Often served alongside steak, creamed spinach has other uses too.

Liquidize and use as a “hidden vegetable” sauce on fussy children’s pasta or pop a poached egg on top  and you have eggs Florentine, delicious for breakfast or a light lunch. It can also be made ahead of time to save time when you are entertaining, just reheat gently.

If your spinach comes with roots get the kids to plant them out in the garden to give an instant veggie patch and more spinach in the future.

Serves 4-5.

Ingredients

600g spinach, stalks removed

400mls cream

nutmeg

salt and pepper

Method

Wash the spinach and place in a pan with a well fitting lid.

Cover and heat on a high heat for 3-5mins stirring once, the spinach should be completely wilted.

Drain spinach in a colander and then squeeze all the liquid out of it by hand.

Chop the spinach and return to the pan, add cream, heat over high-medium heat, stirring occasionally until reduced to a thick cream consistency.

Season with nutmeg, salt and pepper. Serve warm over steak.

If making for pasta sauce don’t allow to thicken quite so much and if hiding the vegetable liquidize or use a hand held blender to make a smooth green sauce.