FLEX SEEDS RECIPE RECIPES

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ALLOTMENT COTTAGE PIE | JAMIE OLIVER VEGETARIAN RECIPES



Allotment cottage pie | Jamie Oliver vegetarian recipes image

Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it.

Total Time 2 hours

Yield 6 to 8

Number Of Ingredients 15

10 g dried porcini mushrooms
2 large leeks
3 carrots
500 g swede
500 g celeriac
olive oil
3 sprigs of fresh rosemary
1 teaspoon cumin seeds
2 kg potatoes
40 g unsalted butter
1 splash of semi-skimmed milk
1 onion
1 teaspoon Marmite
3 tablespoons tomato purée
1 x 400 g tin of green lentils

Steps:

    1. In a blender, cover the porcini with 600ml of boiling water.
    2. Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
    3. Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
    4. Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
    5. Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
    6. Preheat the oven to 190ºC/375ºF/gas 5.
    7. Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
    8. Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
    9. Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
    10. Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens – it’s a winner!

Nutrition Facts : Calories 466 calories, FatContent 12 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 14 g protein, CarbohydrateContent 80 g carbohydrate, SugarContent 15 g sugar, SodiumContent 0.8 g salt, FiberContent 13.7 g fibre

THE BEST CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



The Best Chili Recipe: How to Make It - Taste of Home image

My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 40 minutes

Prep Time 20 minutes

Cook Time 01 hours 20 minutes

Yield 8 servings (3-1/2 qt.).

Number Of Ingredients 23

3 dried ancho or guajillo chiles
1 to 2 cups boiling water
2 tablespoons tomato paste
3 garlic cloves
1/4 cup chili powder
1-1/2 teaspoons smoked paprika
2 teaspoons ground cumin
1 pound ground beef
1-1/2 teaspoons Montreal steak seasoning
2 pounds beef tri-tip roast, cut into 1/2-inch cubes
2 teaspoons salt, divided
2 teaspoons coarsely ground pepper, divided
2 tablespoons canola oil, divided
1 large onion, chopped (about 2 cups)
1 poblano pepper, seeded and chopped
1 teaspoon dried oregano
1-1/2 teaspoons crushed red pepper flakes
3 cups beef stock
1 bottle (12 ounces) beer
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, drained
3 tablespoons masa harina
Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn chips

Steps:

  • Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining 1 teaspoon salt and 1 teaspoon pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa harina and simmer 30-45 minutes longer. Serve with desired toppings.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 473 calories, FatContent 20g fat (6g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 1554mg sodium, CarbohydrateContent 29g carbohydrate (8g sugars, FiberContent 7g fiber), ProteinContent 41g protein.

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THE BEST CHILI RECIPE: HOW TO MAKE IT
My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director
From tasteofhome.com
Reviews 5
Total Time 01 hours 40 minutes
Category Dinner, Lunch
Cuisine North America, Southwest
Calories 473 calories per serving
  • Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining 1 teaspoon salt and 1 teaspoon pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa harina and simmer 30-45 minutes longer. Serve with desired toppings.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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