Tag Archives: carrot

Recipe: Five Veg Chilli

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In the summer I ate at the Grain Store near Kings Cross. When it opened it got a lot of plaudits for giving vegetables the same weight as meat on its menu. To read some reviewers, you’d think it was ushering a whole new era of vegetable-centred food. *Looks around* Yeah, that so worked! Anyway, they do have a higher than normal number of veggie options on the menu and when I was there I had the Chilli con Veggie. I was impressed because they produced a thick, satisfying chilli with no use of meat substitutes, just vegetables.

I didn’t really have a clue how to emulate this until I watched a TV series Kew on a Plate where Raymond Blanc cooked the produce of a splendid kitchen garden. He produced a chilli that was pretty much made up entirely of grated vegetables. Now I knew what to do.

This is great. It is everything I wanted it to be – hearty, satisfying and with no fake meats in sight. I suspect it will do a lot towards your five-a-day within one serving.

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Ingredients
200g dry kidney beans
1 onion
2 medium carrots
1/2 large fennel bulb
1 red pepper
3 stalks celery
1 small aubergine
2 cloves garlic, chopped
1 red chilli, chopped
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 tbsp marmite
1 tbsp mushroom ketchup
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp chilli flakes
2 tsp cocoa powder
2 tbsp coriander leaves, chopped

Soak the dry kidney beans overnight.
Drain, and add to a saucepan, cover with water. Bring to the boil and boil hard for 10 minutes. Reduce to a simmer and cook for 45 minutes or until the beans are tender.
When cooked, drain but reserve the cooking liquid.

Grate the onion, carrots, fennel, pepper, celery and aubergine.
Heat a little oil in a large saucepan.
Add the garlic and chilli and stir for a couple of minutes.
Add the grated vegetables to the pan and stir.
Cover and sweat gently for 10 minutes.
Add the cooked kidney beans.
Add the chopped tomatoes and fill the empty tin with the juices from the cooked beans and add to the pan.
Add the tomato puree, marmite, mushroom ketchup, ground cumin, smoked paprika, chilli flakes and the cocoa powder.
Stir thoroughly, bring up to the simmering point and simmer, uncovered, for 30 minutes.
Check for seasoning.
Serve with a sprinkle of coriander leaves over the top.
This goes well with rice or crusty bread.

Serves 4 hearty appetites

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Recipe: Roasted Vegetable Pasta Sauce

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This is a lovely, warm, sweet pasta sauce. It’s fine on its own or it could be used as a base for other ingredients, garlic, chilli, balsamic vinegar, olives or all four!

Roasted Veg Pasta Sauce photo IMG_0419_zpsojhxs3fq.jpg

Ingredients
2 red peppers
4 tomatoes, halved
1 onion, quartered
1 large carrot, cut into chunks
1 clove garlic, crushed
1 tbsp fresh basil, chopped

Pre-heat the oven to 200C.
Arrange the peppers, tomatoes, onion and carrots on a lightly oiled roasting tin.
Place in the oven for 30-45 minutes or until the carrots are soft and everything is nicely browned around the edges.
Put the vegetables in a blender and blend to a smooth paste.
Season with salt and pepper.

This sauce needs only reheating while the pasta cooks and a sprinkling of basil as it is served.

Serves 4

Recipe: Carrot & Ginger Salad

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This is inspired by a recipe on one of Jamie Oliver’s quick-cook shows – I’m not sure if it was 30 minutes or 15 minutes. Either way, this is lightening quick to make and a great addition to a curry or chinese meal. The ginger and lemon combine to add an almost lemon-sherbet background and then the mint lifts it into cooling territory. I can recommend it as a side dish with a dal or pulse-based stew. It’s well worth having in your repertoire.

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Ingredients
2 medium carrots
5cm length of fresh ginger, peeled
Juice of 1/2 lemon
1 tbsp fresh coriander, chopped
1 tsp fresh mint, chopped

Grate the carrots and the ginger into a bowl.
Stir in the lemon juice, coriander and mint.
Season with salt and mix thoroughly.
Leave to stand for 10-15 minutes for the flavours to mix.
Stir again and serve.

Serves 2 as a side dish

Recipe: Minted Pea and Carrot Soup

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There’s a time in every winter when you just want something simple and warming. A pulse and vegetable soup hits the spot every time for me. This is based on the famous pea and ham soup, so I have used the green marrowfat peas, but yellow split peas or lentils would work equally well. Just adjust the cooking time to suit. The mint lifts the flavour of this soup above the ordinary.

Minted Pea & Carrot Soup photo MintedPeaandCarrotSoup_zps09c2a31c.jpg

Ingredients
250g marrowfat peas, soaked
1 medium onion, chopped
1 clove garlic, chopped
1 large carrot, chopped
2 stalks of mint
750ml vegetable stock
3 or 4 mint leaves, shredded for garnishing

Add the ingredients to a large saucepan.
Bring to the heat and simmer, covered, until the peas are tender. This should be 45-60 mins.
Remove the mint stalks and discard.
Spoon out about 1/4 of the peas and carrots and reserve.
Blend the remaining soup until smooth and then add the reserved peas and carrots back in.
If you want a completely smooth soup, just blend all of it together.
Season with salt and pepper.
Serve with the mint leaves sprinkled over.

Serves 2

Recipe: Carrot and Star Anise Soup

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I have a recipe for Vichy carrots, where the carrots are cooked in water, butter and sugar, that calls for the addition of star anise. It’s a pleasing flavour combination, but I though to use it in a soup rather than as a side dish. As I’m not creating a glaze, the butter and the sugar can go, but I’ve added potatoes to give the soup more body.

I’ve used chilli oil to add a kick to this fragrant, warming soup, but a drizzle of cream would do nicely. A sprinkled of chopped parsley would be a good colour contrast too.

Carrot & star anise soup photo IMG_0093_zps23be49c7.jpg

Ingredients
1 clove garlic, chopped
1 small onion, chopped
300g carrots, chopped
300g potatoes, chopped
2 star anise
750ml vegetable stock
chilli oil for garnish

Soften the garlic and onion in a little oil in a saucepan until they go translucent.
Add the carrots, potatoes, star anise and vegetable stock.
Bring to the simmer, cover and simmer for 30 minutes.
Remove the star anise and blend until smooth.
Season with salt and pepper.
Serve with a drizzle of chilli oil.

Serves 2

Recipe: Summer Hand Rolls with Mango and Peanut Sauce

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I love spring rolls, but they’re not the healthiest of options as they’re deep fried. Summer rolls, hold no such worries and, with a supply of rice paper wrappers (available at bigger supermarkets) are easy to make at home.

Allegedly.

Actually, making them at home makes you realise how mean the filling has to be if you want the rolls to close properly. And you have to have pretty good origami skills to make them. This has tended to put me off making them. Then I found a picture of summer rolls that were open at one end. They looked a lot easier to make (just as sushi hand rolls take a lot of the terror out of making sushi at home) and were just so fresh and vibrant that I had to give them a go.

The fillings for the rolls are what I had in the fridge at the time, so use the recipe as a guideline rather than a fixed standard. If you didn’t have mango for the dipping sauce, a ripe peach or nectarine would do just as well. If you don’t want to make rolls, the sauce would be great with a plate of crudités.

Summer Hand Rolls photo DSCN1671_zps77bd5306.jpg

Ingredients
For the dipping sauce:
1/2 mango, finely chopped
2 tbsp peanut butter
1 tbps vinegar (wine or cider)
1 tbsp soy sauce
2 tbsp coriander, finely chopped
1 birdseye chilli, chopped
1 tsp sesame oil

For the rolls
4 rice paper spring/summer roll wrappers
1/2 medium carrot, chopped into matchsticks
1/2 yellow pepper, thinly sliced
Handful of watercress
5cm piece of cucumber, deseeded and thinly sliced
1/2 avocado, sliced
6 mangetout, sliced
1 stem of mint leaves, roughly chopped

Put all the dipping sauce ingredients in a bowl and mix thoroughly.

Half-fill a wide bowl or deep plate with hand-hot water.
Dip a rice paper wrapper in the water and hold for a few seconds until it starts to go a little flexible.
Remove the wrapper from the water and put on a clean surface.
Place a few of each of the vegetables in the centre.
Fold over three sides of the wrapper leaving one side open.
Repeat for each of the other wrappers.
Serve alongside the dipping sauce.

Serves 2 as a starter (but not at an elegant meal!)

Recipe: Carrot, Lentil and Coriander Soup

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In the late 80’s I was living and working in London. It was my first job, I was living alone for the first time as well, cooking what I wanted to eat with no one to please but myself. I have to say, for an apprentice foodie, I did make some grim choices – boil in the bag fish with parsley sauce being one of the worst. But it wasn’t all bad. I came across the New Covent Garden Soup Company, who were one of the first to make ready-made gourmet soups – a world away from the tinned varieties I was used to. I remember their chicken and tarragon soup, but the one that blew me away was the carrot and coriander soup. I don’t think I’d had anything quite that exotic in my own kitchen before.

In fond memory of those times, here’s my take on it. I’ve added some lentils to give it a bit more body for autumn days. I’ve also changed out the normal lemon juice for lime juice, I think it goes better with the coriander and it adds a great lift to the flavours.

Carrot & lentil coriander soup photo DSCN0985_zpsfc974c7d.jpg

Ingredients
1 onion, chopped
1 clove garlic, chopped
500g carrots, roughly chopped
150g red lentils
1 tsp ground coriander
750 ml vegetable stock
3tbsp fresh coriander, chopped
Juice 1/2 lime

Sweat the onion and garlic in a little oil.
When the onions are translucent add the carrots, lentils, ground coriander and vegetable stock to the saucepan.
Simmer for 30 minutes, or until the lentils are cooked.
Add the fresh coriander and blend until smooth.
Season with salt and pepper.
Stir in the lime juice just before serving.

Serves 4