VEGGIE EGGS RECIPES

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MY VEGGIE MOUSSAKA | JAMIE OLIVER VEGETARIAN RECIPES



My veggie moussaka | Jamie Oliver vegetarian recipes image

Delicious served with a simple lemony dressed green salad.

Total Time 2 hours 40 minutes

Yield 8

Number Of Ingredients 14

20 g dried porcini mushrooms
2 onions
8 cloves of garlic
olive oil
½ a cinnamon stick
1 bunch of fresh oregano (30g)
2 tablespoons red wine vinegar
2 large aubergines (400g each)
1 kg potatoes
2 x 400 g tins of quality plum tomatoes
200 g feta cheese
2 large free-range eggs
300 ml semi-skimmed milk
1 whole nutmeg for grating

Steps:

    1. Cover the porcini with 300ml of boiling water. Peel and finely slice the onions and garlic.
    2. Drizzle 2 tablespoons of oil into a large casserole pan over a medium-low heat, add the cinnamon and fry for 1 minute, then add the onion and garlic.
    3. Pick in the oregano leaves, pour in the vinegar, then simmer with the lid on for 20 minutes, or until soft and lightly golden, stirring regularly.
    4. Meanwhile, slice the aubergines lengthways 1cm thick, then chargrill in batches on a griddle pan.
    5. Scrub the potatoes and slice just under ½cm thick, then add to the casserole pan with just the porcini water, reserving the mushrooms.
    6. Scrunch the tomatoes into the pan, then pour in 1 tin’s worth of water and stir thoroughly. Pop the lid on and leave to tick away on a medium heat for 50 minutes, or until tender, stirring regularly and removing the lid for the last 5 minutes.
    7. Preheat the oven to 200°C/400°F/gas 6.
    8. Place the mushrooms in a blender with half the feta and the eggs. Pour in the milk, finely grate in half the nutmeg, then whiz until smooth.
    9. Season the tomato sauce to perfection with sea salt and black pepper, then spoon half into a 25cm x 35cm baking dish. Cover with half the aubergines, drizzle over 4 tablespoons of creamy sauce, then repeat, finishing with the remaining creamy sauce.
    10. Crumble over the rest of the feta, cover with tin foil, then bake for 50 minutes, or until golden and bubbling, removing the foil for the last 15 minutes. Leave to stand for 15 minutes before serving.
    11. Delicious served with a simple lemony dressed green salad.

Nutrition Facts : Calories 311 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 14.6 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.8 g salt, FiberContent 5.6 g fibre

ROASTED VEGGIE CURRY | JAMIE OLIVER RECIPES



Roasted veggie curry | Jamie Oliver recipes image

Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I’ve kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I’m also giving you a cheat’s naan, which all my kids fight over. We’re using it as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all! If you’re feeding fewer than 8 people, leftover portions of this curry freeze really well, so fill your boots.

Total Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 21

1 heaped teaspoon Madras curry paste
olive oil
red wine vinegar
1 parsnip
2 carrots
½ a butternut squash (600g)
1 courgette
200 g frozen cauliflower
4 cm piece of ginger
2 cloves of garlic
2 tablespoons good mango chutney
1 x 400 g tin of quality plum tomatoes
1 x 400 g tin of light coconut milk
100 g frozen peas
1 small knob of unsalted butter
6 cloves
½ a cinnamon stick
1 small leek
300 g frozen spinach
2 mugs (600g) of self-raising flour plus extra for dusting
100 g feta cheese

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
    3. Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
    4. Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
    5. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
    6. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
    7. As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
    8. To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
    9. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
    10. Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
    11. At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
    12. Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
    13. Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
    14. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
    15. A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
    16. Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

Nutrition Facts : Calories 345 calories, FatContent 13.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 47.8 g carbohydrate, SugarContent 12.6 g sugar, SodiumContent 1.6 g salt, FiberContent 6.6 g fibre

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