Tag Archives: vegan

Potato rosti and beetroots


Ingredients for 2 portions:

  • 200g sweet corn
  • 2 medium precooked beetroots
  • 100g leek and 50g celery (optional)
  • 1 big potato or 2 medium ones
  • 1 small onion
  • Salt & Pepper
  • Garlic granules & Ginger powder
  • Dry thyme
  • Sunflower oil

Method:

Peel the beetroot and cut it into small pieces, cut the leek and onion in the same size, set aside separately. Drain and rinse the sweetcorn, set aside. Peel and grate the potato length ways to obtain the longest possible “straws”.

Grated potato
Grated potato

Squeeze out the extra water coming out of the potato, lightly dust with salt and pepper mix well, set aside. You will need a frying pan and a wok to cook this meal.  A large sauce pan could be used instead of the wok.

In the wok, heat 2 tablespoons of oil, and brown the chopped onions with a pinch or two of thyme. This should take about two minutes. Now, add the leek and celery then stir for 3 minutes. Time to add the beetroot, corn, a bit of garlic granules, a bit of ginger and salt. Stir all to mix well. Adjust seasoning. Now add 3 to 4 tablespoons of water then, stir continuously for 4 to 5 minutes the time for the water to dry out and for the beetroots to absorb the other ingredients. Once this part is done, remove the wok from the hob, cover and leave aside.

Now onto the potatoes rostis, also called “pomme pallaisson” in French. These are simply small potatoes pancakes and with a big baking potato for example, you can easily obtain 4 small pancakes.

Grated potato 2
Grated potato 2

Heat 1 tablespoon of oil and make sure the surface of the frying pan is covered. When the pan is hot enough, divide the potatoes straws in 4 little mounts and place them on the pan.

Frying the pancakes
Frying the pancakes

Gently flatten each one and fry each side for 2 to 2.30 minutes. Only use a thin spatula or a large bread knife to turn the rostis over. Serve as suggested below.

Tuck in...
Tuck in…

 

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Stuffed aubergines with peanut butter sauce


Aubergine, plantain, peanut butter sauce
Aubergine, plantain, peanut butter sauce

Ingredients for 4 portions:

  • 2 medium aubergines – halved and hollowed
  • 2 red peppers – grated
  • 50g leek – grated
  • 1 scotch bonnet – finely chopped
  • 3 small parsnips – peeled and grated
  • Peanut butter
  • 1 ripe plantain – peeled
  • 2 garlic cloves – finely cut
  • 1 small onions
  • Salt & pepper + Vegetable oil
It all starts here
It all starts here

Method:

Preheat the oven at 180C.

Hollowed aubergines
Hollowed aubergines

After hollowing the aubergines, set the skins aside and grate its flesh.

Cut the onion in half, chop one half for the peanut sauce and grate the other half for the stuffing.

Ready to bake 1
Ready to bake 1

In a bowl, mix together the grated aubergine flesh, and everything that has been grated. Add in the garlic, salt, pepper and two tablespoons of oil. Taste and adjust the seasoning before scooping the mix into the aubergine skins. Place the stuffed aubergines into a Pyrex dish, then into the oven for 1 hour at 180C.

Ready to bake 2 plantain
Ready to bake 2 plantain

Peel the plantain and cut it in 4. Place in a baking tin, drizzle with oil, salt and put it in the oven with the aubergines for 25 minutes (preferably in the last 25 minutes).

In the meantime, prepare the sauce. Simply fry the chopped onion in one tablespoon of oil for 2 minutes, then, scoop in 2 tablespoons of peanut butter. Stir to dilute for 1 minute then pour in 400ml of water. Leave to gently simmer and reduce for 7 to 10 minutes.

Serving suggestion
Serving suggestion

Serve as suggested with the peanut sauce on the side or bottom as it may overpower the taste of the aubergine. Enjoy.