It's August, so not the traditional time of year to stuff yourself with carbs and root vegetables - but who cares when they are this TASTY! This is a reworking of two different recipes.
We had this for dinner tonight, and my fiancé, who I shall henceforth refer to by the pseudonym Arnie Vore [the carnivore] the committed meat meister, rated it a whopping 9/10.
"There might just be a future in this lark" he remarked.
*Speechless!*
But, it IS tasty.
We had this for dinner tonight, and my fiancé, who I shall henceforth refer to by the pseudonym Arnie Vore [the carnivore] the committed meat meister, rated it a whopping 9/10.
"There might just be a future in this lark" he remarked.
*Speechless!*
But, it IS tasty.
I would note that there is a fair amount of fiddle-faddle involved in the preparation of this dish, but it is worth the result which is not only heartwarming and delicious, but makes quite an entrance when you put it on the table, too. Could be useful as a casual dinner party dish, with all the preparation done in advance and just the topping part to do last minute.
Serves 4-6 people.
Ingredients:
1 tbsp olive oil
1 clove garlic, crushed
4 medium onions, quartered
2 sticks of celery, sliced
225g (8oz) swede, diced
2 carrots, cut into coins
Half of a small cauliflower, cut into florets
200g (7oz) button mushrooms, sliced
400g (14oz) can plum tomatoes
55g (2 oz) red lentils rinsed under tap
2 tbsp cornflour dissolved in 4 tbsp water
Stock cube dissolved in 300ml (10 fl oz) water
1 tsp Tabasco sauce
2 tsp finely chopped fresh oregano
Scone topping:
225g (8 oz) SR flour
pinch of salt
4 tbsp butter
115g (4 oz) mature cheddar cheese, grated
2 tsp finely chopped fresh oregano
1 egg, beaten into 150ml (5 fl oz) milk
METHOD:
Preheat oven to 180 degrees C (350 F / Gas Mark 4). In a huge frying pan, over a low heat, fry the onions and garlic in the oil until they start to soften. Add the swede, carrots, celery and cauliflower and cook for a few minutes, before stirring in the mushrooms, tomatoes and lentils and cooking for a few more minutes.
Mix the cornflour into the water, and stir into the frying pan, together with the Tabasco and oregano. Pour in the stock and stir well, then transfer the whole lot into an large ovenproof dish, cover with tin foil and place in the oven for 25 minutes.
Meanwhile, make the topping. Sieve the flour and salt into a large bowl. Rub the butter into the flour and stir in the oregano and about two thirds of the grated cheese. Beat the egg into the milk and then gradually add just enough of this to the dry ingredients to make a soft dough. On a floured surface, knead a few times then roll out to 1cm thick and using a pastry cutter cut out as many 'scones' as you can get from the pastry.
After the 25 minutes has elapsed, take the dish from the oven, remove the foil and place the scones, overlapping them slightly, around the edge of the dish. Brush the scones with the remaining egg and milk mixture and scatter them with the remaining cheese. Return to the oven for a further 15 minutes.
Serves 4-6 people.
Ingredients:
1 tbsp olive oil
1 clove garlic, crushed
4 medium onions, quartered
2 sticks of celery, sliced
225g (8oz) swede, diced
2 carrots, cut into coins
Half of a small cauliflower, cut into florets
200g (7oz) button mushrooms, sliced
400g (14oz) can plum tomatoes
55g (2 oz) red lentils rinsed under tap
2 tbsp cornflour dissolved in 4 tbsp water
Stock cube dissolved in 300ml (10 fl oz) water
1 tsp Tabasco sauce
2 tsp finely chopped fresh oregano
Scone topping:
225g (8 oz) SR flour
pinch of salt
4 tbsp butter
115g (4 oz) mature cheddar cheese, grated
2 tsp finely chopped fresh oregano
1 egg, beaten into 150ml (5 fl oz) milk
METHOD:
Preheat oven to 180 degrees C (350 F / Gas Mark 4). In a huge frying pan, over a low heat, fry the onions and garlic in the oil until they start to soften. Add the swede, carrots, celery and cauliflower and cook for a few minutes, before stirring in the mushrooms, tomatoes and lentils and cooking for a few more minutes.
Mix the cornflour into the water, and stir into the frying pan, together with the Tabasco and oregano. Pour in the stock and stir well, then transfer the whole lot into an large ovenproof dish, cover with tin foil and place in the oven for 25 minutes.
Meanwhile, make the topping. Sieve the flour and salt into a large bowl. Rub the butter into the flour and stir in the oregano and about two thirds of the grated cheese. Beat the egg into the milk and then gradually add just enough of this to the dry ingredients to make a soft dough. On a floured surface, knead a few times then roll out to 1cm thick and using a pastry cutter cut out as many 'scones' as you can get from the pastry.
After the 25 minutes has elapsed, take the dish from the oven, remove the foil and place the scones, overlapping them slightly, around the edge of the dish. Brush the scones with the remaining egg and milk mixture and scatter them with the remaining cheese. Return to the oven for a further 15 minutes. Enjoy! :)
Is it at possible for conversions to what the only country in the world still not using the metric system might understand?
ReplyDeleteOr, since that sounds like a PITA even to me, how about a link somewhere to a conversion thingmabob? For lazy people who are Americans. Like myself.
I like this. I bet it's even better with potatoes you've grown yourself...
Hello xirtsa. You are quite right, I was being terribly parochial in my weights and measures, I have now remedied this as best I can, although please let me know if I have made any obvious gaffes (for example, I have no idea whether there is such a thing as a 14oz can size, I just had to make my best guess!).
ReplyDeleteBut, for your edification - did you know that if you type into the Google toolbar, for example:
"convert 200g to oz"
It comes back with the answer, all nifty like? It works for all sorts of conversions. Give it a whirl! :)
Saved for later use :)
ReplyDelete