Tag Archives: vegetarian

Feta and Roasted Vegetable Bulghar-Wheat Salad

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This tasty salad makes a nice change from the old ham sandwiches. It’s really easy to make and lasts all week so I tend to make a huge tub of it on a Sunday and it will keep until Friday – not that it ever really lasts that long. It looks really posh too.

Serves: 6-8

Ingredients

1/2 butternut squash, diced into 1-2 cm cubes
1/2 courgette, diced into 1-2 cm cubes
1 medium sweet potato, diced into 1-2 cm cubes
1 tbsp sunflower oil
1 cup of bulghar wheat
1 vegetable stock cube
handful spinach, chopped
100g feta
1 tbsp dried basil
1 tbsp dried oregano
4 tomatoes, chopped
salt and pepper

Method

Heat the oven to 160*C whilst you prepare the vegetables. Throw them into a bowl and coat well in the sunflower oil. Add a teaspoon of each of the herbs and put on a baking tray in the oven to roast for 40-50 minutes until soft. Leave to cool.

Meanwhile, add the bulghar wheat to the a bowl and cover with two cups of boiling water. Add the stock cube and stir well. Cover with clingfilm and leave to soak for 10-15 minutes, stirring a couple of times.

When the bulghar wheat has soaked up the water, add the vegetables to it. Leave to cool before crumbling over the feta, adding the herbs and adding the chopped spinach. Chop the tomatoes and add to the salad. Season well and store in the fridge.

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Spanakopita (Greek Feta and Spinach Spiral Pasties)

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More flipping swirly things! (Sorry)

Sadly, I haven’t ever managed to capture a shot of these little things. Once they come out of the oven, they are so elusive, you’ll be lucky if you can catch one for lunch the day afterwards. Inspired by a number of recipes, I have amalgamated the ‘best bits’ of each into this tasty concoction.

Ingredients

6 sheets of filo pastry (no, I don’t make my own – maybe one day I’ll give it a go)
1 bag of spinach (approx 500g)
200g block of feta
1 medium white onion
1 tsp garlic paste or 2 cloves of garlic, chopped finely
handful rosemary (fresh, chopped), or 2 tsp dried
1 tsp dried basil
1 tsp dried oregano
1 medium egg
a sprinkling of plain flour
a little bit of milk

Method

Start by chopping up your spinach quite finely. Squeeze out as much of the water as you can from it, over a sieve to catch any bits you drop. This will seem tiresome, but it really is worth it. Grate the onion and similarly, squeeze the water out of that. Add the squeezed spinach and onion to a bowl. Crumble over the feta, herbs and mix well before adding 1/2 of the egg to bind it all together. Save the last bit of egg for later.

Open out your filo sheets onto a well-floured surface. Begin by brushing egg round the outside of the first sheet. Add 1/6 of your spinachy mixture in a long line along the longest edge of the filo sheet, leaving 1 inch around the edge clear (which should be covered in egg). Fold over the filo 1 inch lengthways and widthways, to fully cover the line of spinach and begin rolling the pastry to form a long sausage. Try not to catch any big bubbles of air.

When you have a spinachy sausage, brush one side of it with egg and use this as the glue to hold your spiral together. Roll the sausage around one end fairly tightly and use a bit of egg to glue down the last centimetre. You should have something that looks like this.

Brush the outside with egg and place on a greased tray. Repeat for the remaining 5 sheets of filo.

Bake in the oven at 160*C for around 20-25 minutes until golden brown and crispy.

Take a photo before they all get nommed.

Arancini Wraps

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Following our trip to the Paralympics via The Arancini Brothers and an amazing meal at Canteen on Clifton Street we fell in love with a little-known Italian snack known as arancini. You may be thinking, like my housemate: WHO IS THIS AARON CHENEY GUY?! Well, firstly he’s not a guy. And if he was he definitely wouldn’t be called Aaron. Not exotic enough. To put you out of your misery, arancini is effectively deep-fried risotto balls, which probably isn’t the most appealing way of selling it. But trust us, it’s gurrrrrd.

This is our take on the Arancini Brothers wrap we shared in London. It also involves deep fried crispy onions so isn’t the healthiest snack around, but if you don’t make it your staple diet you’ll probably be ok! PS. You can follow the one of the Arancini Brothers on WordPress here.

Makes approx. 15 arancini

Ingredients

200g arborio risotto rice
25g butter
1 small red onion, finely chopped
1l vegetable stock
glug of white wine
2 tsp rosemary
2 tsp basil
pinch salt and pepper
bowl of flour/polenta
1 egg, beaten

Crispy Onions

1 medium onion in the colour of your choice
1 cup buttermilk (milk + 1 tsp lemon juice)
1 cup plain flour
1/2 tsp chilli powder
pinch salt and pepper

Salad

shredded lettuce
2-3 chopped chillis
10-15 baby tomatoes
1 apple, thinly sliced

Garnish

2 tbsp mayonnaise
1 clove garlic
few shredded fresh coriander leaves

Wraps

ingredients and method here

Method

Melt butter in frying pan, add the rice and cook, stirring with a wooden spoon until the rice goes translucent around the edges. Add onions, a glug of wine, stir and let the rice soak up the wine (still on the heat). When it has soaked up all the liquid, add the vegetable stock a little at a time, stirring occasionally. Throw in the herbs, salt and pepper, continue until rice is cooked adding more liquid when necessary. Allow to cool for 5-10 minutes.

While the risotto cools, chop the other onion, mix up the batter then add the chopped onion. Now is probably a good time to mix up your garlic mayo – finely chop the garlic, rip up the coriander and stir into the mayonnaise.

Put the flour and/or polenta in a bowl and beat the egg in a separate bowl. Clump the risotto into balls that fit neatly into your palms, dip them in the egg and roll them in flour so they are completely covered. Heat enough oil in a saucepan to cover the risotto balls and drop them in (use tongs to avoid getting burnt!) a few at a time. Once golden and crispy (approx. 5-7 minutes) remove and dab with kitchen roll to remove excess oil.

Once all the arancini have been fried up, fry the onions, again dabbing with kitchen roll. Stick a little bit of everything in a wrap, add a little chilli jam squash down the arancini to make it easier to fold and enjoy!

J&W