VEG GRATER RECIPES

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PUFF PASTRY VEGETABLE TART | JAMIE OLIVER VEG RECIPES



Puff pastry vegetable tart | Jamie Oliver veg recipes image

These are great to make with kids. You will need: an apron, a table knife, rolling pin, baking tray, tablespoon, chopping board, kitchen cloth, mixing bowl, speed peeler, cheese grater and oven gloves.

Total Time 35 minutes

Yield 4

Number Of Ingredients 12

1 x 500 g block of ready-made puff pastry
plain flour for dusting
4 teaspoons pesto
1 handful of mixed, ripe cherry tomatoes
8 asparagus spears
4 baby courgettes
2-3 jarred roasted peppers
½ a bunch of fresh basil
olive oil
8 black olives optional
1 x 100 g ball mozzarella
20 g Parmesan cheese optional

Steps:

    1. Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
    2. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
    3. Place the pastry squares on a baking tray, leaving a space between each.
    4. Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
    5. Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
    6. Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
    7. Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
    8. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
    9. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
    10. Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
    11. Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.

Nutrition Facts : Calories 555 calories, FatContent 41.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CREAMY PANEER & VEG CURRY | JAMIE OLIVER



Creamy paneer & veg curry | Jamie Oliver image

Inspired by tikka masala, this beautiful curry is destined to become your new Friday night favourite. The grilling here is super-important, as you want your paneer and veg to get nice and charred and take on those smoky flavours. Take the same time over it as you would cooking meat and you’ll have something truly special on your plate.

Total Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 30

olive oil
1 teaspoon ground turmeric
1 teaspoon cumin seeds
1 lemon
2 red onions
2 mixed-colour peppers
6 mixed-colour fresh chillies
½ a head of cauliflower (400g)
200 g paneer cheese
groundnut oil
½ a bunch of fresh curry leaves (15g)
4 cloves of garlic
5 cm piece of ginger
1 heaped teaspoon garam masala
1 heaped teaspoon paprika
50 g whole blanched almonds
1 x 400 g tin of quality plum tomatoes
1 x 400 g tin of chickpeas
1 x 400 g tin of light coconut milk
1 tablespoon mango chutney
2 carrots
1 cucumber
¼ of a red cabbage
¼ of a white cabbage
5 cm piece of ginger
1 lime
½ a bunch of fresh coriander (15g)
1 mug of self-raising flour
1 tablespoon black mustard seeds
50 g creamed coconut

Steps:

    1. Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
    2. Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
    3. Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go.
    4. Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
    5. Drizzle 1 tablespoon of groundnut oil into a large non-stick frying pan over a medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
    6. Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
    7. Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
    8. Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
    9. To make the pancakes, combine the flour and 1 mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on a medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
    10. Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.

Nutrition Facts : Calories 418 calories, FatContent 22.7 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 18.1 g protein, CarbohydrateContent 38.1 g carbohydrate, SugarContent 15.2 g sugar, SodiumContent 0.6 g salt, FiberContent 6.4 g fibre

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