Cookery Classes, Cooking, Food, Healthy Eating, Recipes, Uncategorized, Vegetarian

Where’s the beef – an alternative burger

When I left college (a few years ago….) I could barely boil water – I though pizza and coleslaw were major food groups and takeaways were essential!  So when I found myself in paid employment I decided in the interests of survival to sign up for a cookery class, vegetarian of course.

The class was hands-on, given by a lovely girl in Ballsbridge. It was great fun and I learned lots – you have no idea how basic my knowledge of all things culinary was at that time.

My memories of the course include the couple who read 3/4 lb carrot as 3 to 4 lbs and then spent a class doing nothing but peeling carrots; my ‘landlady’ Siobhan waiting for me to come home with Wednesday night dinner  and a realisation that I did not like kidney beans!

One of the recipes from this course that I  still use is one for Black-eyed Bean Burgers . In fact we serve them as a vegetarian barbecue option.

Last Saturday I wasn’t really in the mood for cooking (I know, hard to believe) so I was delighted to find a few of these burgers in the freezer and I paired them with  the mango and pomegranate guacamole leftover from Friday’s book club – happy days!

The recipe was requested after I posted a photo of the dish on facebook . I know the original recipe included sautéed mushrooms but I  omitted those and from memory for this batch I added in some oyster sauce and used mixed nuts.  Thinking about it I might try adding red peppers and chilli sauce the next time……..

What you need:

  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 400g tin black-eyed beans, drained and rinsed
  • 2 tbsp tahini paste
  • 1 tbsp vegetarian oyster sauce
  • 50g/2 oz brazil nuts (or mixed nuts)
  • 100g/4 oz breadcrumbs (I prefer the panko ones)

What you do:

  • Sauté the onion in 1 tbsp rapeseed oil until softened but not coloured. Add the garlic after about 5 mins and cook for another minute
  • Pulse the beans in food processor with the nuts and approx 3/4 of the breadcrumbs (that’s 75g not 3 breadcrumbs!)
  • Add in the tahini paste (or peanut butter if you prefer) and the oyster sauce and the cooked onion and whizz together
  • If the mix seems dry add a little stock.
  • Using a chefs ring form into burgers, then ‘top and tail’ with the remaining breadcrumbs.
  • Bake in the oven (180 C/ Gas 4) for 10 mins until breadcrumbs crisp or if you prefer shallow fry them.

The original accompaniment to these was Sweet and Sour Sauce and Brown Rice – well it was the nineties! I serve them with a home-made coleslaw for barbecues but the guacamole really worked as well. It was a recipe from  Gourmet magazine that I picked up in Canada  – it’s already in the favourites folder!

I hope you like them !

Happy Cooking !

PS  The Chief Taster has requested that I point out he is not in favour of these vegetarian posts and could I please do a carnivore dish  for the next one.
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Catering, Cookbooks, Cooking, Food, Healthy Eating, Recipes, Vegetarian

Comforting Vegetarian Cuisine

As I may have mentioned not only do I collect cookbooks I also collect recipes…. Also did I mention that I was a vegetarian for about 14 years?

I was talking to the guys in my local vegetable shop, The Farmer’s Gate, about recipes we could give their customers that use  produce from the shop.  So I went back through my recipe notebook for inspiration and came across this one for Savoury Vegetable Crumble. I think the original came from a  vegetarian magazine way back when I was dedicated to the cause. It’s been adapted a bit over the years and here’s the latest version.

You can use any mix of vegetables for this dish but winter root vegetables work really well. Tonight I used leeks, celery and carrot as they were in my vegetable rack. I also added a red pepper for colour.

What you need:

  • 1 onion, diced
  • 1 red chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 cm ginger, finely chopped
  • 1 tbsp tomato purée
  • Mix of vegetables  – such as 2-3 carrots, few sticks celery, 2 parsnips…..
  • 500 ml vegetable stock
  • 1 400g tin cannelloni beans
  • 75g/3 oz spelt flour
  • 50g/2 oz butter
  • 75g/3oz Kilbeggan Porridge Oats

What you do:

  • Sauté the onions and the chilli until soft but not coloured.
  • Dry fry the cumin and coriander seeds for a minute then grind in pestle and mortar with the other spices. Then add to the onions and chilli and cook for a few mins.
  • Add in the purée, cook for another minute, add vegetables and toss to coat in the spice mix.
  • Finally add in the stock and the beans. Bring mix to the boil and then simmer over a low heat for 15-20 mins.

  • Make the crumble by rubbing the butter into the flour and then add in the oats.

  • Transfer the vegetable mix to a casserole dish and scatter the crumble over the top.

  • Bake the dish at 190 C/Gas 5 for 25 mins until crumble is cooked

I served the dish with some minted yoghurt – a perfect warming dish  for a dark winter’s evening!

Happy Cooking !

And yes, before you ask – it was the rasher sandwich that ‘brought me back’!

Baking, Cakes, Catering, Christmas, Cooking, Food, Recipes

When is a recipe a family recipe?

When is a recipe a family recipe?  Does someone in your family have to develop the recipe from scratch or can it be a recipe that is used a few times and then becomes a family favourite?

I’ve been involved in several conversations on this topic and my maths brain tells me that there has to be a finite (albeit large)  number of recipe combinations so there are bound to be duplicates making it harder to credit the original originator of a recipe!

I believe that recipes  evolve  through sharing and experimentation. I have scraps of paper from family and friends glued into my recipe notebook  including a very precious  one dictated by my late Grandmother for her famous brown bread – once I figure out how much is in a ‘handful’ I’m sure it will work…..

I have a ‘to try’ box filled with recipes cut  from magazines and papers that I want to try …..someday

I have a vast collection of cookbooks that I love to cook from – but more often than not I’ll change something as I’m going along.

Don’t you hate it if  you  ask somebody for a recipe and they refuse to share it as it’s a ‘family secret’?

I make a lot of Chocolate Roulades – in fact it’s one of my main desserts. I love making a mini version to go on a mixed dessert plate.  I was given the recipe by the lady who owned the catering company I used to work for. I changed the quantities slightly to make it work in a bigger tin., and added the brandy! Years later I came across practically the same recipe in one of the Avoca books – so does the recipe belong to the person who first gave me the recipe, to the author or to me ???

I hate to think of myself as possessive so I’m more than willing to share this wonderful recipe, whoever it  actually ‘owns’ it.  I hope you like it.

What you need:

  • 6 large eggs, separated
  • 6 oz/175g dark chocolate
  • 6 oz/175g  caster sugar
  • 3 fl oz/ 75 ml brandy
  • ½ pt /300ml cream, whipped

What you do:

  • Melt the chocolate with the brandy, either slowly in the microwave or in a bowl over a saucepan of simmering water.
  • Whisk the egg yolks and sugar together until you get to the ‘ribbon stage’ – you really need an electric whisk for this unless you have really strong arms!
  • Fold in the melted chocolate into the egg mix. Then in a clean bowl whisk the egg whites until stiff (the egg whites not your arms!)
  • Using a metal spoon fold the egg white in stages into the chocolate mix. Then pour into a lined large Swiss roll tin
  • Bake at 180 C/Gas 4 for 12-15 minutes, until firm to touch.

Leave to cool completely

  • This is the important bit – cover with a damp towel and leave to cool completely
  • Dust the top of roulade with icing sugar and invert onto parchment paper.

  • Spread the cream evenly over the surface (feel free to add fresh berries as well)

  • Using the parchment paper to help  roll it up like a Swiss roll

  • Decorate the roulade with icing sugar and strawberries or grated chocolate

  • Serve and watch it disappear!

PS This works really well as a Christmas Log – decorate it with chocolate leaves and a robin!

Anybody else got a favourite recipe they’d like to share ?

Happy Cooking !