Читать книгу BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year - Henry Firth - Страница 12

MUSHROOM & GUINNESS PIE

Oh my goodness, this take on a pub classic is so so good. It’s a hug in a dish! The mushroom is rich and meaty and the Guinness adds a dark umami flavour. It’s one for those winter nights after a long day in the cold (or at work!). Serve with Minted Mushy Peas (see here).

SERVES 4–6

700g chestnut mushrooms

3 tbsp olive oil

4 onions

6 garlic cloves

3 sprigs fresh rosemary, plus extra to decorate

3 sprigs fresh thyme

1 tbsp light brown sugar

300ml Guinness or other stout or brown ale

2½ tbsp plain flour, plus extra for dusting

1–2 tbsp Dijon mustard

25ml dark soy sauce

1 x 500g block ready-made dairy-free puff pastry

2 tbsp dairy-free margarine

salt and black pepper

Preheat oven to 180°C | Line a baking tray | Large frying pan on a medium heat | 20–22cm deep pie dish | Rolling pin (or use a clean, dry wine bottle) | Pastry brush

Quarter the mushrooms and spread them over the lined baking tray | Drizzle with 1 tablespoon of the oil, season lightly and roast in the preheated oven for 15 minutes | When they’re ready, remove and set aside, reserving any juices

Meanwhile, add the remaining 2 tablespoons of oil to the frying pan | Peel and slice the onions | Peel and finely chop the garlic | Add to the pan and cook for 10 minutes, stirring occasionally, until softened | Reduce the temperature to medium-low

Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away) and finely chop, discarding the stalks | Add to the pan along with the sugar and cook for 10 more minutes, until the onions are golden

Pour the ale into the pan, bring to a simmer and cook for 10 more minutes so the liquid reduces | Reduce the heat to low and add the mushrooms and any juices in the tray | Add the flour, mustard and soy sauce and simmer gently for 15–20 minutes, stirring regularly | Taste and adjust the seasoning, adding more salt, pepper, mustard or soy sauce if you like | Leave to cool slightly then spoon the mushroom mixture into the pie dish

Lightly dust a work surface with flour and roll out the pastry until it is large enough to cover the top of the pie dish | Brush the rim of the dish with water and lay the pastry over the top | Cut off the excess pastry and crimp the edges of the pastry either by pinching it between your finger and thumb all the way round, or by pressing it against the dish with the back of a fork

Melt the dairy-free margarine in the microwave and brush it all over the pastry | Use a small sharp knife to cut a little cross in the centre of the pastry so that steam can escape | Top with a few rosemary sprigs to make it look fancy | Bake in the preheated oven for 30–35 minutes, until the pastry is golden brown, remove and serve hot

SWEET & SOUR CRISPY TOFU

Sweet and sour needs no introduction! This dish is an indulgent worldwide classic made with smooth, soft tofu. It’s made even more delicious by the addition of pineapple, and the way the crispy fried tofu contrasts with the sweet syrupy sauce. Mix this with any other Asian dish and boiled rice and you have a winner on your hands.

SERVES 2–4

1 x 280g block of firm tofu

6cm piece fresh ginger

1 red onion

1 garlic clove

1 green pepper

200ml pineapple juice

60ml rice vinegar

60ml tomato ketchup

70g light brown sugar

1 tsp garlic powder

1 tsp onion powder, optional

4 tbsp cornflour

2 tbsp vegetable oil

2 tbsp sesame oil

½ tsp chilli flakes

½ tsp salt

100g tinned pineapple chunks

Small saucepan on a low-medium heat | Tofu press or 2 clean tea towels and a weight such as a heavy book | 2 x large frying pans on a medium-high heat | Fine grater

Press the tofu using a tofu press, or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least half an hour to drain any liquid and firm up before you start cooking

Peel the ginger by scraping off the skin with a spoon and then grate it | Peel and finely slice the red onion and the garlic | Cut the pepper in half and cut out the stem and seeds | Chop the pepper into 2cm chunks

Put the pineapple juice, rice vinegar, ketchup and sugar in the small saucepan and stir to dissolve the sugar | Increase the heat to medium-high and let it bubble away for about 7 minutes until you have a syrupy sauce | Take the saucepan off the heat and set aside

Put the garlic powder and the onion powder, if using, into a large bowl with the cornflour and mix together | Carefully cut the drained tofu into 1cm chunks and add them to the bowl | Toss them gently in the cornflour mix until they’re well covered

Heat the vegetable oil in one of the large frying pans | Add the tofu chunks and fry until they have started to brown and formed a crispy coating, about 7–10 minutes (be delicate as you stir the cubes, you want to keep them intact) | Take the pan off the heat and set aside

Meanwhile, heat the sesame oil in the second frying pan | Add the onion slices and stir until translucent, about 5 minutes | Add the green pepper, chilli flakes, salt, garlic and ginger and continue to cook for another 3–5 minutes, stirring all the time | Drain the pineapple and add to the pan, continuing to stir until the pineapple is warm | Tip the tofu into the pan and heat | Pour over the sweet and sour sauce and fold it around the vegetables so that everything is well covered and warmed through, another 1–2 minutes

IRRESISTIBLE RISOTTO

This risotto is bursting with colour, flavour and healthy goodness. We’re big fans of getting as much green into our bodies as possible to give us the vital nutrients we need. This dish is testament to that, but it’s also delicious. Cook slowly, add the stock bit by bit and you’ll have a dish guaranteed to please!

SERVES 4

60g macadamia nuts

1 medium red onion

2 large garlic cloves

3 tbsp mixed fresh herbs, such as sage, parsley and mint

75g green beans

60g asparagus

60g kale

½ lemon

900ml vegetable stock

2 tbsp olive oil

225g risotto rice, such as Arborio or Carnaroli

125ml dry white wine

75g garden peas

3 tbsp nutritional yeast

1½ tbsp dairy-free butter

salt and black pepper

Preheat oven to 160°C | Small baking tray | Medium saucepan on a low heat | Medium saucepan on a medium heat

Spread the macadamia nuts over the small baking tray, put the tray in the oven and toast for 5–8 minutes, until golden | Leave to cool slightly, then roughly chop

Meanwhile, peel and finely chop the red onion and garlic | Chop the herbs | Slice the green beans into 2cm pieces | Snap the tough ends off the asparagus and cut the stems into 1cm pieces | Remove the tough stems from the kale and roughly chop | Finely grate the zest of the lemon

Pour the stock into the medium saucepan on a low heat and keep warm

Add the olive oil to the other pan | Add the chopped onions and cook until they begin to soften, about 10–15 minutes | Add the garlic and stir for another minute | Pour in the rice and toast for a further minute

Turn up the heat slightly and pour in the white wine | Simmer until the liquid has almost completely evaporated, stirring frequently | Add the green beans and asparagus to the pan and give everything a stir

Now start adding a ladleful of stock at a time, stirring continuously and waiting for the stock to be absorbed before adding the next ladleful | After 8 minutes, add the peas and kale to the pan and continue to cook for a further 6–8 minutes, until the rice is just cooked and the vegetables are tender (you might have a little stock left over)

Remove the pan from the heat, stir in the chopped herbs, nutritional yeast, lemon zest, macadamia nuts and dairy-free butter | Season to taste with salt and pepper and serve immediately

TOM YUM SOUP

This was Henry’s dish of choice as he travelled around Thailand. The healthy, spicy Thai classic just feels like holiday. As a soup it’s surprisingly filling, and it’s best eaten when it’s so hot and spicy it’s hard to continue and you break into sweats! Slurping is good here. Let this gorgeously hot, spicy soup warm you to your core!

SERVES 4

4 tbsp olive oil

1 small onion

4 garlic cloves

2 fresh red chillies

2½cm piece fresh ginger

1½ litres vegetable stock

1 tsp tomato purée

2 lemongrass stalks

6 lime leaves

2 limes

1 x 250g pack chestnut mushrooms

100g enoki mushrooms (2 bunches)

200g cherry tomatoes

1 x 225g tin water chestnuts, optional

4 spring onions, to serve

small handful fresh chives, to serve

small handful fresh coriander, to serve

FOR THE TOM YUM PASTE

2 tbsp vegetable oil

100g Thai Red Curry Paste (see here)

3 tbsp palm sugar

1 tsp salt

Wok on a medium heat | Kettle boiled

First make the tom yum paste | Add the vegetable oil to the wok | When it’s hot add the red curry paste, palm sugar and salt and fry for 3 minutes, until the paste goes a darker red colour | Remove from the heat and scrape into a bowl | Give the wok a quick rinse and put back on the heat

Add the olive oil to the clean wok | Peel and roughly chop the onion | Peel the garlic | Rip the stems from the chillies and finely slice one, removing the seeds if you prefer a milder flavour | Peel the ginger by scraping off the skin with a spoon and finely chop | Crush the garlic into the wok, add in the onion, chilli and ginger and cook for 4 minutes to allow the flavours to infuse

Pour 500ml of the stock into the wok and bring to the boil | Add the tom yum paste and mix well | Add the remaining stock and the tomato purée | Bash the bases of the lemongrass stalks and add them to the pan | Slice the lime leaves and throw them in | Simmer for 20 minutes

Cut the limes in half and squeeze in the juice, catching any pips in your other hand | Halve the chestnut mushrooms and add them to the pan with the enoki mushrooms and the tomatoes | Slice the water chestnuts, if using, and add them to the pan | Finely slice the remaining chilli into long diagonal slices, removing the seeds if you prefer a milder flavour, and add to the pan | Simmer for a further 5 minutes

Divide the soup between bowls | Trim and slice the spring onions and chop the chives | Sprinkle over the soup along with the coriander leaves and serve

PASTA CAPONATA

This hearty dish features a rich Sicilian caponata sauce, complete with pine nuts and raisins, which has great depth of flavour, but with an added celery crunch and kick of chilli. Feel free to use more or less garlic (we like lots of garlic!) and then serve with bread to soak up all the juices.

SERVES 4–6

2 aubergines (about 500g)

300g cherry tomatoes

3 tbsp olive oil

1½ tsp chilli flakes

1 red onion

3 garlic cloves

1 celery stick

2 tbsp tomato purée

1 x 400g tin chopped tomatoes

1 tsp dried oregano

2 sprigs fresh thyme

30g small capers

40g raisins

60g pitted Kalamata olives

500g penne pasta

10g dark chocolate

20g fresh parsley

1 tbsp balsamic vinegar

40g pine nuts

salt and black pepper

Preheat oven to 180°C | Line a baking tray | Large frying pan with lid on a medium heat | Large saucepan | Small frying pan

Trim the aubergines and chop the flesh into 2cm cubes | Lay on the lined baking tray along with the cherry tomatoes and drizzle over 1 tablespoon of the olive oil | Sprinkle with a good layer of salt, pepper and the chilli flakes, put the tray in the preheated oven and bake for 30 minutes

Meanwhile, pour the remaining 2 tablespoons of oil into the large frying pan | Peel and finely chop the onion and garlic and add to the pan | Trim the leaves and root from the celery, then finely chop and add to the pan | Cook the onions, garlic and celery for 10–15 minutes, stirring regularly, until they are soft and translucent

Add the tomato purée to the pan and stir | Add the chopped tomatoes, oregano, thyme, capers, raisins and olives, plus a little salt and pepper to taste, then reduce the heat to a gentle simmer and let everything cook for 5 minutes | Remove the roasted aubergines and tomatoes from the oven and add them to the pan, giving everything a stir | Put the lid on and simmer for 12–15 minutes, stirring every 5 minutes to stop it burning

Boil a kettle and fill the large saucepan with the boiling water and a pinch of salt | Add the pasta and cook until al dente, following the instructions on the packet | Strain away the water and tip the cooked pasta back into the pasta pan

Meanwhile, chop or grate the dark chocolate and sprinkle it into the caponata sauce | Chop the stalks from the parsley and save for another recipe, then chop the leaves and add three-quarters to the pan along with the balsamic vinegar | Simmer for a further 3–5 minutes with the lid off | Taste and season if necessary | Pour the sauce over the pasta and fold it in, making sure everything is well covered

Put the small frying pan on a medium-high heat and toast the pine nuts in the dry pan until golden | Sprinkle over the pasta along with the reserved parsley leaves before serving

BIG BHAJI BURGER

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavours that are really big and satisfying, and you can play with really interesting toppings. These are great with Jane’s Mint Raita (see here), or make smaller bhaji bites and serve them with curry.

MAKES 6

500ml–1 litre vegetable oil, for deep frying

2 red onions

6cm piece fresh ginger

1 fresh red chilli

20g fresh coriander leaves

1½ tsp coriander seeds

1½ tsp cumin seeds

300g gram flour

1½ tsp garam masala

200ml water

4 good-quality burger buns

3 tbsp vegan mayonnaise, to serve

¼ small cucumber, to serve

1 large tomato, to serve

1 avocado, to serve

1 baby gem lettuce, to serve

2 tbsp mango chutney, to serve

1 poppadum, to serve

salt

Large saucepan on a high heat | Cooking thermometer, optional | Pestle and mortar | Line a dinner plate with kitchen paper