Tag Archives: hidden veg

Pork And Mango Meatballs

Anyone who has read my blog knows we like a meatball in this house and these are no exception.

One of those fun recipes that evolve as I’m digging through the fridge looking for inspiration. The cream thickens to make a sweet yet savoury sauce, I serve these over rice.

Choose any mango chutney that you would happily eat on its own, not one that’s loitering in the fridge because it tastes awful!

Makes 18 meatballs and feeds 6.

Ingredients

500g minced pork

130g mango and ginger chutney

280g zucchini, grated and liquid squeezed out

1 red chilli, deseeded, halve lengthwise and sliced

10g fresh chopped chives

2 teaspoons ground cumin

Salt and pepper

250mls cream

Method

Preheat the oven to 180 degrees Centigrade.

Combine all of the ingredients, except the cream in a bowl.

Form the meat into golf ball sized meatballs.

Lay the balls in a roasting tin and pop into the oven.

Bake for 25-30 minutes until beginning to colour.

Take the roasting tin out of the oven and pour in the cream, swirl it around the meatballs, turning them as you go.

Return to the oven and bake again for 10-15 minutes until the cream has thickened and the meatballs have coloured.

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Hidden Veg Sausage Rolls


Sausage rolls are sooooo handy on the evenings when we are all coming and going.

In the past I have been a big fan of cheese and bacon rolls but I am currently experimenting with hidden veggies with the aim of making these at the school I work in.

I do make a gluten free version for my youngest but he ate them too quickly for the photo! His sausage mix is made with gluten free fresh breadcrumbs and gluten free puff pastry.

Makes 20 large sausage rolls or 80 mini rolls for party food.

Ingredients

130g wholemeal bread blitzed to make breadcrumbs, crusts and the heel of the loaf are fine

100g onion, peeled and finely diced or blitzed

2 tablespoons fresh chopped parsley leaves

300g carrots, peeled and grated

350g zucchini/courgette grated and all liquid squeezed out by hand

500g minced pork

1-2 teaspoons dried sage

Salt and pepper

5 sheets pre rolled puff pastry

1 egg, beaten

1 tablespoon black sesame seeds

Method

Preheat the oven to 200 degrees centigrade and line two baking sheets with baking parchment.

In a bowl, combine the breadcrumbs, onion, parsley, carrots, zucchini, pork, sage and a good seasoning of salt and pepper.

Seperate the pastry sheets, divide the sausage mix into 10 balls. Roll each ball into a sausage shape and lay one on the top half and one on the bottom half of each pastry sheet. Repeat with the remaining sausage mix.

Use a sharp knife to cut each sheet in half. Brush the cut with the beaten egg and then roll the pastry towards the egg wash to allow it to stick.

Cut the roll into your desired size, brush with egg and sprinkle with a little black sesame seeds if using. Repeat with the remaining rolls.

Bake for 25-30 minutes until golden.

Double Choc Chip Muffins with Zucchini or Courgette

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I have gone through a stage with each of my boys when they would refuse to eat vegetables. I still snuck the vegies in where ever I could, pizza sauce, pasta sauce and baking were all good hiding places!

Now, they will all have a go at pretty much anything and seem rather proud of these chocolate muffins with cunningly disguised zucchini or courgette as I was brought up calling them!

The choc chips aren’t essential, they work as more of a distraction to stop little people hunting for the veg! Feel free to omit them if you would rather not have them and maybe add 1-2 teaspoons vanilla extract.

Ingredients

280g plain flour

3 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

40g cocoa powder

1 egg

140g soft brown sugar

80mls milk

90g butter, melted

340g zucchini/courgette, grated

150g white choc chips

Method

Preheat the oven to 190 degrees Centigrade, line a 12 hole muffin tin.

Combine the flour, baking powder, bicarbonate of soda and cocoa in a large bowl.

In a jug combine the egg, sugar, milk, butter, courgette and chic chips.

Pour the wet ingredients into the dry and mix well.

Spoon the mix into the prepared tin and bake for 20-25mins.

Allow to cool on a wire rack.

Bean Burgers

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Over the years we have tried a lot of variations with this recipe but I think this is the best.

Full of hidden green vegies, gluten free, dairy free and still full of flavour these are often chosen by the boys when we have a vegetarian meal.

The vegetable of choice is always edamame in their shells, these are found in your local Asian food stores freezer and they are yummy, as ever, eaten with your fingers makes them taste so much better according to the boys!

Makes 12-14 burgers.

Ingredients

2 x 400g tins of cannellini beans, drained and rinsed

6 spring onions, topped and tailed, sliced

2 cloves of garlic, peeled and chopped

1 piece of lemongrass, white part only, sliced

150g fresh coriander, leaves and stalks

150g fresh baby spinach

1 green chilli, deseeded and chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons salt

freshly ground pepper

80g besan/chickpea flour

150g fresh gluten free breadcrumbs

oil to fry in

Method

Process the spring onions, garlic, lemongrass and chilli.

Add the beans, fresh coriander and spinach, process to a paste, scraping down the sides as needed.

Add the ground coriander, ground cumin, besan and salt and pepper, process again.

Tip the mixture into a large bowl and add the breadcrumbs, mix well.

Heat the oil in a large frying pan over medium heat, once heated fry the burgers until brown and crispy on the outside.

Set aside on kitchen towel to absorb the oil.

Serve with rolls or pittas, salad, edamame and yogurt dressing.

 

 

 

Mexican Bean Cakes with Fresh Salsa

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Gluten free, wheat free and vegetarian deliciousness!

These truly hit the mark with a wonderful fresh flavour from the coriander and chilli and the squishy ness of the beans.

They are crispy on the outside and soft on the inside.

I love these served with a wedge of lime, lots of fresh salsa and some avocado possibly dressed with lime. The boys eat them broken up in a tortillas with fresh salsa, recipe to follow, and sour cream, sometimes they even add an egg and as they eat with their hands they love these!

Makes 16.

Ingredients

2 x 400g tins of kidney or black beans

1 420g tin creamed corn

2 eggs, beaten

100g fresh coriander, leaves and stalks, rinsed

1 medium carrot, peeled and finely grated

1 small onion, peeled and chopped

2 cloves garlic, peeled and chopped

1-2 jalapeño chilli, deseeded and chopped

1 tablespoon ground cumin

150g chickpea/besan flour

2 teaspoons salt

pepper to taste

Method

In a food processor grate the carrot.

Change the blade to the cutting blade and add the coriander, onion, garlic and chilli, process to a rough paste.

Add the beans and pulse, just enough to begin to break them up.

Pour this mix into a large bowl.

Add corn, eggs, cumin, chickpea flour, salt and pepper.

Mix well.

Heat a large frying pan over medium heat with enough sunflower oil to cover the base.

Once hot spoon cakes onto the oil, spread them out a little to around 8-10 cm, allow to cook for 3-4 mins until browning.

Flip the cakes over and repeat cooking time.

Set aside on a plate lined with kitchen paper to drain and continue cooking the rest of the bean cakes.

Serve with salsa.

Fresh Salsa

This salsa is so quick to prepare we have it with most Mexican or TexMex meals.

As this was for the boys there is no added chilli, if it was just for the adults I would add 1 jalapeño, deseeded and chopped and 1 avocado, cubed.

6 roma tomatoes, deseeded and chopped

1 shallot, peeled, halved and cut into fine slices

a few stems of coriander, leaves and stems cut roughly.

1 lime, juiced

salt and pepper to taste

Combine the ingredients and serve at room temperature.

Corn Chowder with Cheesy Nachos

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My boys didn’t “do” soup for years. Comments likening it to baby mush would always be made and noses turned up in disgust.

It took me years to work it out but, the easiest way to get them eating a soup is serving it with a bribe of sorts!

Here is one of their favourites, nachos, so easy, gluten free, in the oven for 5 minutes and happy children guaranteed.

The soup isn’t too bad either! I use the stock made from my TexMex Roast Chicken, the recipe is in the blog. This stock really packs a punch but a regular chicken stock will work just as well and I have made this as a vegetarian soup, omit the bacon and use a really good vegetable stock.

Ingredients

200g bacon,  diced

1 onion, chopped

1 clove garlic, chopped

I jalapeño chilli, deseeded and chopped

500g frozen sweet corn

1litre stock

1 teaspoon ground cumin

a few grates of nutmeg

a pinch of cayenne pepper

1 lime, juiced

250mls milk

Method

Warm a large pan over a medium heat, add bacon and cook until crispy.

Set a small amount of bacon aside to use as a garnish if you want, otherwise carry on.

Add the onion to the bacon and cook until soft, around 10mins.

Add the garlic and chilli to the onion mix and cook for 1 minute.

Now pop the sweet corn in and cook for 3-5 mins.

Next, pour the stock in and bring up to the boil, simmer for 3 mins and remove from the heat.

Using a stick blender liquidize the soup, ip the nature of the corn means it will always be a wee bit lumpy.

While off the heat add the lime juice and milk.

Return to the heat and bring back up to a simmer, season with salt and pepper and serve with nachos.

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Nachos Ingredients

200g unsalted corn chips

100g Cheddar/ tasty cheese, grated

1-2 teaspoons Cajun seasoning

Sour cream to serve

Method

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment.

Tip the corn chips onto the parchment and spread out.

Sprinkle the cheese over.

Sprinkle the Cajun spice mix over.

Bake in the oven for 5-7 mins until the cheese is melted.

Serve with sour cream and corn chowder.

Gluten Free Chocolate and Beetroot Brownies

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Now, trust me in this, these are delish! Yes, there is a sneaky bit of beetroot here but the kids will never notice and it really adds to the recipe.

I often bake for the boys but sometimes I fancy some baking for us as a family and that means it has to be gluten free for me. To make these non gluten free omit almonds, rice flour and baking powder and use 150g self raising flour instead.

I cook the beetroot when I have the oven on for something else, wrap the whole beetroot in foil, root tip, skin and shoots included. Depending on size it may take 1-2hours.

This mix makes 16-20 pieces depending on how you cut it up.

Ingredients

250g cooked, peeled beetroot, grated

250g dark chocolate, 70% cocoa solids

250g butter

250g sugar, granulated or caster is fine

3 eggs

100g ground almonds

50g rice flour

1teaspoon gluten free baking powder

Method

Preheat the oven to 180 degrees Centigrade. Grease and line  the base and sides of a 20 by 28cm tin.

In an oven proof bowl, combine the butter and chocolate, pop in the oven to melt. Keep an eye on it and stir a few times as it begins to melt. You could do this in a microwave or over water. Set aside.

Whisk the egg and sugar until light in colour and mousse like, this helps get some extra air in for the gluten free recipe.

Slowly add the chocolate mix, whisk well in.

Add the almond meal, rice flour and gluten free baking powder, fold in.

Add the beetroot gently and fold in.

Pour into prepared tin, level out and pop in the oven.

Bake for 40-50mins, I like my brownies on the gooey side.

Allow to cool in the tin then transfer to a wire rack to fully cool.

Serve on their own or have a wee treat, serve warm with whipped cream or vanilla ice cream.