Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

Friday, March 23, 2012

Mixed Roast Veggies, Greens and Gravy

Mixed Roast Veggies, Greens and Gravy
Don't be frightened to be a little unconventional with this dish... I slow roast anything and everything. You most likely think anyone can roast veggies however this is my cook book, to be a reference that my children can use when I don't answer the phone... here goes... my version of the best roast spuds. 
  • I like to partly boil my quartered beetroot for two reasons. Firstly I want them to be ready at the same time as the others. Secondly because the water from them is used in my baking process for extra flavour and to stop the possibility of any drying during cooking.
  • Finely dice a half dozen mushrooms and lots of fresh herbs. I have used rosemary, parsley and basil and these will add to the flavour of the gravy as I am not using meat today.
  • Add these to the baking dish and next cut veggies similarly sized ... anything you fancy putting  the heavier root veggies in first to give them a little extra time, I have used but am not limited to the following ...
  • Potato 
  • sweet potato 
  • swede 
  • parsnip 
  • turnip
  • beetroot 
  • pumpkin
  • carrot 
  • Season with a little salt and cracked black pepper and toss with a little olive oil and a splosh of balsamic vinegar. Stir to coat everything and then add half of the beetroot water. Bake in a 160 oven quite slowly and when they are about half cooked give them another toss and add the remainder lighter veggies along with the remaining beetroot water to finish all at the same time. 
  • baby zucchini
  • whole mushrooms 
  • tomato  
  • pear 
  • While these are are finishing baking steam some green veggies for a healthy balance and use the water from these to make your gravy.
Gravy is then made by frying a sliced onion in the residue oil and grabbing up all of the herb and diced bits of flavour (add a little oil if necessary) when the onions are softened fry off a couple of fork fulls of a commercial gravy mix into the pan and then gradually add your steamed veggie water until the correct thickness is achieved... This gravy is the best ...as it has lots of flavour without any meat juices...
  • All of this process can be turned into a meat meal by adding a whole chicken right in the middle of the baking dish or chicken thigh pieces throughout...turn the chicken at the break when adding the last of the veggies and all of the herbs and flavours will enhance its flavour.
Delish Delish Delish... 

Monday, February 20, 2012

Zucchini & Cheesy Polenta Lasagne

Zucchini & Cheesy Polenta Lasagne


Simple with a little prep... 



  • Make up a quick tomato sauce by soft frying garlic, onions, coriander stalks and I added sliced fresh mushrooms..Here is where you can be creative with veggie choice or even chilli if you fancy some spice in your life.
  • Add a tin of crushed tomatoes, 1/2 tin water and a squeeze of tomato paste and lots of roughly chopped fresh herbs. I used tonight Italian parsley, basil and coriander.
  • Salt,  cracked pepper, a tsp of sugar and a dash of balsamic vinegar (these additions to any tomato base are in mine and my dad's opinion vital to a balanced sauce. Cook this down to a rich thick consistency. While this is happening make your cheesy polenta by
  • Bringing to the boil 4 cups of water with some vegetable stock powder in it for added flavour. Whisk in 1 cup of polenta and whisk until thick. Remove from the heat stir in some freshly grated parmesan cheese and let it cool for a few minutes. In the meantime grate a couple of zucchini and some tasty cheese.
  • Layer together in a deep casserole dish or similar starting with a polenta layer on the base, tomato sauce, grated zucchini then grated cheese ending with cheese on top.
  • Bake in a mod 180 oven until the top is golden brown and serve on its own or with side salad/veg...this can be a complete meal depending on your variations.