Beanos

Aloo Gobi Aur Mater / Cauliflower with potatoes & Peas

Ingredients

• 4 tbls oil
• 2 x medium onions
• 450g potatoes diced into 2cm pieces
• 1 x small cauliflower, cut into 2cm pieces
• 1/2 tsp ground turmeric
• 1/3 tsp chilli powder
• 1 x tsp grd cumin
• 2 x tomatoes chopped
• 1 x tsp salt
• 1/4 tsp sugar
• 200g peas
• 1/2 tsp garam masala

1. Heat oil in a pan, medium heat
2. Add the onions & fry until light brown.
3. Add the potatoes + cauliflower & stir. Add the turmeric, chilli, cumin, tomatoes, salt & sugar. Stir & fry for 2-3 minutes.
4. Add the peas, cover & lower heat to medium low & cook for about 20 minutes until the potatoes & cauliflower are tender. During the cooking period stir the vegetables a few times to stop them sticking.
5. Sprinkle garam masala to stop them sticking.

Blue Cheese and Leek Pie

Pastry

• 75g (3oz) margarine
• 250g (8oz) plain flour
• 1 tbsp olive oil
• 1 small egg
• 25g plain yoghurt
• 1/4 tsp bicarbonate of soda
• pinch salt
• egg & milk to brush lid

Filling:

• 600g (1 1/2 lbs)leeks
• 1 small onion
• fresh ginger to taste
• 50g (2oz) butter
• 1/2 tsp carraway seeds
• 4 whole chestnuts
• 3 tsp wholegrain mustard
• 100g (4oz) Blue Cheese

1. Preheat the oven to 175C (360F, gas 4). To make the pastry, rub the marg and oil into the flour and add the bicarb., egg, yoghurt and salt. Knead well until shiny and springy. Wrap in cling film and leave in the fridge to rest for 30 minutes.
2. For the filling, chop the leeks on a slant, peel and chop the onion and roughly chop the chestnuts. Melt the butter in a saucepan and cook the leeks and onions until soft. Add the ginger, carraway, chestnuts and mustard. Season to taste. Cut the cheese into chunks, remove the leek mix from heat and carefully stir in the cheese.
3. Roll out 2/3rds of the pastry to line the flan tin. Fill with the leek and cheese mixture and roll out the remaining pastry to form a lid. Put the lid over and crimp well to seal. Glaze with egg and milk and cut a cross in the centre for steam to escape. Bake for 30-40 minutes. This pie can also be eaten cold.

Broad Bean and Courgette Pasta Sauce

Ingredients

• 250g (8 Oz) shelled broad beans
• 1 garlic clove
• 1 medium onion
• 3 tbspn olive oil
• 2 medium courgettes
• 300ml (1/2 pint) single cream
• 1 x 400g (14oz) can tomatoes
• 100g (4oz) mozzarella cheese
• salt and pepper

1. Steam the broad beans for 10 minutes until just tender.
2. Slice the onion and saute with the crushed garlic until the onion is transparent.
3. Cut the courgettes into 1cm (1/2inch) slices and add to the pan. Cook for a further 5 minutes. Stir in the cream and the broad beans.
4. Add the chopped tomatoes and slices mozzarella and heat gently. Season with salt and pepper.
5. Serve with freshly cooked penne.

Broad Bean Salad

Ingredients

• 250g (8oz) shelled broad beans
• 1 lettuce
• 1 bunch of spring onions
• 2 tbspn fresh parsley
• 2 medium tomatoes

For the dressing:

• 2 tbspn red wine vinegar
• 6 tbspn olive oil
• 1 tspn mustard
• salt and pepper

1. Steam the broad beans for ten minutes until tender. Leave to cool.
2. Shred the lettuce and mix with the chopped spring onions and chopped parsley. Slice the tomatoes and add to the salad.
3. Combine the dressing ingredients in a screw-topped jar and shake vigorously to mix. Pour over the salad and mix in the broad beans.

Sweet Potato and Broccoli Soup

Ingredients

• 45g/1 1/2oz butter
• 1 medium onion, chopped
• 350g/12 1/2oz broccoli, trimmed and sliced
• 3 whole garlic cloves, peeled
• 1lb 8oz orange or white fleshed sweet potatoes, peeled and cubed
• 2 fresh marjoram sprigs or 1/2 tsp-dried marjoram
• 2 pints vegetable stock
• Salt and pepper

For the pastry croutons: (optional)

• Small amount of leftover puff or short crust pastry
• 1 egg, beaten
• Poppy, caraway or sesame seeds or finely grated Gruyere cheese or coarse salt

To serve:

• Buttermilk or soured cream
• Chopped fresh chives or parsley.

1. Sweat the onion in the butter, covered, over a low heat, for 5 minutes.
2. Add the broccoli, garlic, sweet potatoes and marjoram, stir and then leave to sweat for another 10 minutes.
3. Add 1.2 litres (2 pints) of Vegetable stock, salt and pepper and bring to the boil.
4. Simmer gently for 20-30 minutes, until all the vegetables are tender.
5. Liquidise and sieve the soup. Add extra water if too thick,
6. Taste and adjust the seasonings.
7. If making the croutons, pre-heat the oven to 230 C/450 F/Gas Mark 8. Roll the pastry out thinly. Cut into small diamonds or other shapes. Arrange on a baking tray and leave to rest for 15 minutes in the fridge. Brush with beaten egg. Scatter the seeds, Gruyere or coarse salt lightly over the top. Bake for 5-10 minutes, until golden brown.
8. When you are nearly ready to eat, re-heat the soup and quickly crisp up the croutons in the oven. Ladle the soup into bowls and add a spoonful of buttermilk or soured cream and a scattering of chopped chives or parsley. Serve the pastry croutons in a separate bowl so your guests can help themselves.

Vegetarian Haggis

Ingredients

• 2oz rolled oats
• 2oz pinhead oatmeal
• 2oz mixed chopped nuts
• 2 oz margarine
• 1 large carrot
• 4oz mushrooms
• 1 large onion
• small can kidney beans (drained)
• 2 oz vegetarian suet
• 1/2 teaspoon yeast extract
• 1 tablespoon (or more!) whisky
• 1 teaspoon (at least) freshly ground black pepper
• juice 1/2 lemon (or 1 lime)
• 3 teaspoons of dried mixed herbs

1. Melt half the margarine in an ovenproof saucepan / casserole.
2. Add oats, oatmeal and nuts and cook for 3 minutes, then put in bowl.
3. Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here!).
4. Melt rest of margarine, add chopped veg, and cook for another 2 minutes.
5. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes.
6. Transfer to medium oven for 40 minutes.

Traditionally, serve with "bashet neeps" (mashed swede) and "mashet tatties" (mashed potatoes) and copious amounts of whisky. Also goes well with roast onions (put in the oven 10 minutes before the haggis).

(The fat content can be reduced by halving (or removing) the suet.If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.)

Also traditionally served on Jan 25th (Robert Burns Birthday) with some suitably poor poetry!