Tag Archives: vegetarian lunch

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap-National Vegetarian Week

20 May

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap

I took the 7.12 train into Euston today wearing tights and a business suit. I thought I would feel like the old me, but I didn’t.

I felt hot, but seasoned with plenty of protective products. My face didn’t sting in the heat in the way it used to because maybe I am less sensitive, but I did feel the pangs because I had left whilst my tot was asleep. This was a first for us. I fully anticipated that when I settled into that train, I would make no eye contact with my fellow passengers and as I looked around I wondered how proud, fulfilled, happy or self-assured these folk were.  The pretty lady with gorgeous nail colour; did she look happy?  That loud, on-an-important-call banker, every line he spoke sounded like a routine verse etched into my memory from my own experience. ‘Let’s touch base, see where we are at, I mean it is what it is, look I’m going to be honest… great to engage with you Kate’.  Was Kate rolling her eyes as I was? My mind whizzed with upbeat and self-coaching quotes about success and failure both being fleeting sensations. My emailed pinged with disappointment and polite bluntness. My physiology didn’t react, today.

Do you know what though? I spoke (not on any social media, I looked up long enough to really talk) to a friend (and ex-colleague) who told reminded me that even though it has been a few years, I would surprise myself today. I listened, but didn’t really accept it. She kept telling me that what I have learned is ingrained, inbuilt, unspoken, invaluable, and great. It hasn’t left me; it is just that I left myself. I now had to summon the confidence to do myself justice.

So, in my business suit, hairspray and make-up I made mildly inappropriate jokes, learned about people; their interests, direction, loves and losses. I read, I ate plentifully and I talked and gesticulated whilst doing so, in a natural accent and walking up and down, bouncing on a heel at times. I saw two men in the audience smile and raise eyes at each other approvingly and I knew. Do you know what? My friend was right. It was all there, it is all there. After three years there has been a turnaround in my own thinking. Three years. Three years of doubt, three whole years of submerged confidence. My friend was right, I am better than.

Here is what I ate afterwards. Crisp courgette bhaji (Indian spiced, gram flour coated courgette fritters) give way to juiciness and they are enveloped in a dill and ricotta soaked pea puree. fresh pea shoots add crisp freshness. I have used red oxtail as I was lucky enough to be given some from the London produce show. I felt comforted, cajoled, soothed and utterly satieted. Perfect for National vegetarian week, for picnics, for eating in the garden or eating out and about, on-the-go.

Courgette bhaji with a spiced pea, ricotta and dill puree in a wrap

Makes approximately 6-8 wraps

Ingredients

Oil for deep frying

100g watercress or pea shoots

6-8 plain flour tortilla

For the batter

140g gram flour

200ml water

One large courgette, thinly sliced into 1-2cm rounds

1 tsp. minced ginger

1 tsp. amchur powder (dried mango powder) or the juice of half a lemon

Salt to taste

½ tsp. chilli powder

For the pea, ricotta and dill puree

1 tbsp. vegetable oil

3 spring onions, finely chopped

1 tsp. cumin seeds

3 tbsp. freshly chopped dill

125g ricotta cheese

350g frozen peas, defrosted

Salt to taste

1 tsp. coriander powder

Method

  1. Heat the oil for deep frying.
  2. Prepare the batter by combining all of the ingredients and beat it to a smooth (not lumpy) consistency.
  3. Dip the courgette slices into the batter and quickly lay them into the oil to fry. Allow them to catch a golden colour before removing them onto kitchen paper.
  4. Heat the cooking oil in a pan and add the cumin seeds, allowing them to sizzle before stirring in the spring onions. Sauté with the salt and then add the peas, ricotta cheese, chilli and coriander powder and then once it has simmered for 4-5 minutes on a low flame, blitz It to a chunky puree.
  5. Simply assemble the wraps with a couple of tablespoons of pea puree, watercress and courgette bhaji.

 

 

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

7 Mar

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

Fake it and make it

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

 

I am not normally an advocate of faking anything. I’m not very good at it either.  I had pretty worthy week this week; Monday was filled with promise and colour, celebration and indulgence. Tuesday pulsed with exhaustion yet productivity. Wednesday was beamed with sunshine, innocence and smiles. Thursday was a right-off. The bubble of promise popped, the forthcoming celebration cancelled.  Someone sent me a message telling me that my writing is ‘raw and honest’. That encouraged me further to say it how it is.

As my I read my emails over and over again, my little one clambered over me whilst tugging onto my hair and strands floated down my pale t-shirt. I had got dressed up for playgroup this morning and I am glad that I did. I rested my forehead on my fingers to try and reason with clarity, but it wasn’t meant to be. My husband sometimes says that my boy doesn’t comprehend that he isn’t a part of me.  If I am thinking of something, my boy will often vocalise it. If I am happy, he frolics around encouraging loud, rapturing laughter from me. If I am sad, he throws himself onto me into a clumsy embrace and repeatedly reassures me with confessions of love. Today, he whimpered, reminding me that I have a choice…well sort of. Get, up and get on with it…or. Or what?

I didn’t want to make dinner today, but we had to eat. If we are going to eat, it has to be a satisfying one, both for the taste buds and the stomach. So here, in all its honesty, is how this recipe happened.

I put the barley on to boil, because I didn’t want to eat rice or pasta. I was on the phone trying to decipher what this potentially useful contact was advising me amidst, ‘mumma where’s the dinosaur train gone, its FINISHED’. So then I over cooked the barley a bit and it grew a bit lavender-ish so I disguised it in soy, chilli, basil and ginger and it tasted good.

I put the peppers onto roast but I forgot about them whilst fervently messaging my friend, ‘It thought it was…but it wasn’t’. They ended up well done, sweet and juicy but not burned. I simply trimmed any damaged ends and discarded them.

I can always be bothered with a dressing. In the same way that I got dressed for playgroup this morning, it makes something special of something understated. It styles uncomplicatedness and when you wash your hair, wear a nice top or put a fried egg or some creamy dressing on your food, life is a little bit better. Ordinarily I don’t use curry powder in a curry. Never ever, not at all, just no. It’s not bad (very good in fact) in a noodle soup or in mayonnaise though.

I made good from not-so-good. I made tasty from lack-lustre. I decided to get up and get on with it and do that same with Friday.

Tenderstem tip, roasted red pepper and barley salad with curried mayonnaise

Ingredients to serve 2-3

100g pearl barley

30g fresh basil, shredded

2 tbsp. soy sauce

1 tsp. minced ginger

1 tbsp. sesame oil

1 tsp. dried chilli flakes

125g Tenderstem broccoli tips

3 red peppers cut into thick strips

7 tbsp. mayonnaise

1 lemon

2 tsp. curry powder

Method

  1. Boil the barley per the packet instructions and when it is cooked, drain it, wash it and leave it to a side.
  2. Roast the peppers in the oven at 180degrees until they blister and start to brown. Remove them from the oven and allow them to cool to room temperature.
  3. Boil the Tenderstem tips for 3 minutes.
  4. Heat the sesame oil in a pan and add the minced ginger and sauté for a minute on a light flame. Mix it well with the soy sauce and chilli flakes before combining it with the barley.
  5. Toss in the shredded basil, squeeze in half the lemon and mix it all well.
  6. In a bowl mix the mayonnaise and the other half of the lemon juiced and whip it all together with the curry powder.
  7. When the roasted red peppers have reached room temperature and the broccoli is cooked combine them with the barley and serve with the curried mayonnaise.
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