Category Archives: Vegetables

Chicken With Salami

Some nights you just need something quick that uses up what’s in the fridge.

This concoction is great popped on top of a big salad.

I’ve used a felino salami here but just use any salami that you enjoy eating.

Serves 6.

Ingredients

800g diced chicken, breast of thighs

200g salami, finely diced

1 medium onion, cut into thin wedges

Pinch chilli flakes

Salt and pepper

100g baby spinach

Method

Heat a large, non stick pan over medium heat.

Once hot, add the salami and fry until the fat begins to render. Now add the onion and cook until just beginning to soften.

Using a slotted spoon, remove the salami and onion from the pan and set aside.

Turn the heat up to high and add the chicken, season with salt and pepper and sprinkle over the chilli flakes.

Cook until the chicken is golden and cooked through.

Return the salami and onion to the pan, stir through.

Add the spinach to the pan and stir through, as soon as it wilts serve.

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Tandoori Flavoured Whole Baked Cauliflower

I know that making the paste might sound like a bit of a faff but I highly recommend that you give it a go, the colour is amazing and it really makes the humble cauliflower a bit of a star turn.

Obviously liquid smoke doesn’t have a place in Indian cuisine, so I apologise in advance, but, it does give you a fab, just out of the tandoor oven flavour. If you don’t have any, consider swapping out some of the paprika for smoked paprika.

Serves 6-8.

Ingredients

1/2 brown onion, roughly chopped

3 ripe tomatoes, quartered

2 cloves garlic, peeled

1 thumb sized piece of ginger

100mls water

50mls oil or ghee

4 teaspoons sweet paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon salt

1 teaspoon Kashmiri chilli powder

1/2 teaspoon liquid smoke

1 lemon, juiced

125mls natural Greek yogurt

1 large head of cauliflower, leaves removed and some of the inner stalk removed

Method

Whizz the onion, tomatoes, garlic, ginger and water in a food processor to make a smooth runny paste.

Heat the oil or ghee in a frying pan over a medium to high heat, add the tomato and onion paste, bring up to a simmer and simmer until you have a thick, dark red paste that the oil or ghee is separating from.

Add the dried spices and salt and cook for 1 minute.

Take the pan off the heat and add the liquid smoke, lemon juice and yogurt, stir well.

Preheat the oven to 190 degrees Centigrade.

Line the base and sides of a large casserole, that will fit the cauliflower snuggly, with two large pieces of baking parchment.

Turn the cauliflower upside down and spread some of the paste over the base, pushing it into all of the nooks and crannies.

Turn the cauliflower the right way up and smear over the remaining paste until completely covered.

Carefully place the cauliflower in the prepared pan, cover the top of it with another piece of baking parchment and then the lid.

Bake for 50 minutes and then remove the lid and paper and bake for 20 minutes until the cauliflower is beginning to colour.

Warm Rice Salad

As we roll through summer here in Western Australia salad becomes my go to veg option and now with the boys being teenagers, I need to bulk out the salads more to fill them up!

Serves 6-8.

Ingredients

200g basmati rice

375mls water

120g iceberg lettuce, finely shredded

100g cucumber, finely sliced lengthwise, I use a potato peeler

4 large spring onions, sliced at an angle

80g fresh coriander/cilantro, roughly chopped

6 dried figs, chopped into 4-6 pieces each

1 red chilli, deseeded and sliced

80g shelled pistachios

25mls lime juice

25mls olive oil

1/4 teaspoon sumac

Salt and pepper

Method

Wash the rice, pour it into a pan with a tight fitting lid, add the water and cover. Bring the rice up to the boil and then simmer, covered for 12minutes. Turn the heat off and let the rice sit for 10minutes. Do not take the lid off during the cooking and sitting period!

Allow the rice to cool a little.

Heat a dry frying pan over medium heat and add the pistachios.

Dry roast for 3 minutes and then tip the nuts onto a chopping board.

Once the nuts are cool enough to handle, roughly chop.

Combine the lime juice, oil, sumac, salt and pepper, check the seasoning.

Fork through the rice and tip into a large bowl, add the vegetables, fruit and nuts, stir well, finally pour in the dressing and stir again before serving.

I sometimes keep a few pistachios back to throw on top at the end.

Smashed Potatoes With Jalapeño Chilli

I like having more of a gutsy potato dish when we are having a gently seasoned meat or veggie dish.

These potatoes aren’t too spicy and make a nice change from a plain spud.

Serves 6.

Ingredients

40g butter

30mls olive oil

1kg baby potatoes, cooked

2 jalapeño chillies, deseeded and finely sliced

5 garlic cloves, peeled and finely sliced

2 teaspoons smoked paprika

3 spring onions, finely sliced

Salt and pepper

Method

In a large pan, heat the butter and oil over a medium heat.

Once the butter has melted, add the garlic and sliced chillies.

Cook for 3 minutes without allowing the garlic to colour.

Using a slotted spoon, spoon the garlic and chilli out of the pan and set aside.

Using your hands, gently squash the potatoes to break them into two or three pieces and place the pieces in the pan.

Sprinkle over the smoked paprika and turn the potatoes until they are all coloured with the paprika.

Now, over a medium to high heat, cook the potatoes until well coloured, around 15-20 minutes.

Add the reserved garlic and chilli to the pan and stir through.

Sprinkle over the spring onion, season well and serve.

Oven Baked Sweet Potato Noodles With Garlic Butter

I have discovered the delights of a spiralizer in the kitchen over the school hols, I have managed to get s silly amount of veggies into the boys with no one complaining!!!

These noodles were a great success and let’s be honest, garlic butter makes everything better!

Serves 4.

Ingredients

1 kg sweet potato, spiralized

30g butter

3 garlic cloves, finely spiced

2 tablespoons fresh parsley, chopped

Salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Place the butter and garlic in a roasting tin and slide into the oven , just until the butter has melted.

Now add the parsley, salt and pepper, swirl around to combine.

Finally add the spiralized sweet potato and then using tongs, move it around the roasting tin to cover in the butter.

Place in the oven and bake for 15 minutes, turning once or twice if you have time.

Spinach And Edamame Curry With Feta

Don’t you just love the colour of this curry?

It started of life with the plan to make a spinach and paneer curry, one of my favourites but in a bid to fill the boys up and get even more green into them I added the edamame, otherwise known as soy beans, you can find them in the freezer of your local Asian supermarket.

If you can’t find edamame frozen peas would work well too, just add them at the end so they don’t get over cooked.

Serves 6.

Ingredients

380g baby spinach leaves

Thumb sized piece of fresh ginger, peeled and sliced

2 large garlic cloves, peeled

1 onion, peeled and quartered

30ml oil

1 dried red chilli

1x5cm cinnamon stick

5 black peppercorns

400g shelled edamame/soy beans

200mls cream

200g feta, drained and cut into chunks

Salt to taste

Method

Boil a kettle full of water.

Place the spinach in a colander and slowly pour the entire kettle of just boiled water over.

Set aside to cool.

Once cool, squeeze the liquid out of the spinach by hand.

With a stick blender, whizz the ginger, garlic, onion, 100mls water and one third of the spinach to a paste.

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

Once hot, add the chilli, cinnamon and peppercorns and fry for 1 minute.

Add the spinach and ginger paste and slowly simmer for 20 minutes, stirring frequently.

Now whizz the remaining spinach with 175mls water and add this to the pan.

Simmer for 20 minutes.

Add the cream and edamame, simmer for 3 minutes and then add the feta, heat for around one minute and then serve.

Smoked Haddock with Spinach

I recently got my hands on some beautiful smoked Haddock from Scotland. Any firm fish, smoked or not, works really well here.

Serves 6.

Ingredients

800g baby potatoes, cooked and halved

400g baby spinach leaves

A little freshly grated nutmeg.

50g shallots, peeled and finely sliced

500g fresh of smoked fish

150ml cream

150mls mascarpone

40g fresh chives

Method

Preheat the oven to 180 degrees Centigrade.

Place the spinach in a large colander, pour over a kettle full of just boiled water, set aside.

Butter the inside of an oven proof dish.

Once the spinach is cool enough to handle, squeeze out the water and chop roughly.

Place the potatoes in the bottom of the prepared dish.

Sprinkle over the chopped spinach and grate over a little nutmeg.

Top the spinach with the shallots and then place the fish on top, I break it up a little.

In a jug, combine the cream, mascarpone and chives, pour this over the fish.

Sprinkle over a few more chives and then bake in the oven for 20-25 minutes until the sauce has thickened a little