I've been getting a bit of grief of late from some of my vegetarian readers. Not enough vegetarian recipes apparently. In my experience, vegetarians aren't ones to argue with; the lack of protein in their diet makes them a feisty lot.
Before anybody thinks I'm now turning into a vegetarian bating carnivorous fool, please relax. I've worked it out that approximately 60% of my weekly diet is made up of vegetarian meals and snacks. And looking at my recipes in the drop down column, there are loads of recipes there to appease my veggie friends. So I won't feel guilty.
My philosophy on food is that no matter what it comprises of, it should be tasty and simple to achieve. Vegetarian options on the high street can often be predictable and bland, almost an insult. So using one of the brilliant and innovative Helen Grave's recipes as inspiration, here is a winner of a meal for all my 'anything with a face won't be consumed' readers. Lip smacking green sauce smothered hot new potatoes and that meat of the vegetarian world, the field mushroom to give some variation to an incredibly simple but satisfying dish.
New Potatoes, Rocket Green Sauce and Field Mushrooms
4 handfuls of new potatoes
4 large field mushrooms, sliced
2 tbsp olive or rapeseed oil
For the green sauce
4 handfuls of rocket
A handful of basil
Juice of 1 lemon
1 clove of garlic
1 tsp English mustard
1 tbsp wholegrain mustard
2 tbsp capers, rinsed
Salt and pepper
1 - Boil the potatoes, drain and keep aside.
2 - Heat the olive oil in a large non-stick frying pan. Season the mushrooms then cook on each side until golden brown, approximately 5 minutes each side. Set aside on kitchen paper.
3 - Blitz the green sauce ingredients in a food processor or roughly chop the whole ingredients then stir in with the wet ingredients in a bowl. Taste - it should be balanced, not too much lemon or capers. As a classic green sauce has anchovies, ensure it is seasoned with a little salt.
4 - Coat the hot potatoes in the green sauce. To serve, pile some potatoes onto a late, tuck in a few mushrooms then scatter over some rocket. Serve with a wedge of lemon.
I’ve invented a twist on a traditional Pavlova, a meringue, cream and fruit-based dessert. Made to resemble a Festive wreath, it not only lo...
Wild Mushroom and Thyme Soup with Black Bream Serves 4 1kg wild mushrooms, either single variety or mixed 4 tbsp olive or rapeseed oil ...
It is a much used statement but I have to agree, breakfast is undoubtedly the most important meal of the day. I can't argue with my stom...
February is proving to be as miserable as it generally succeeds in being. Not only has this recession become a scary reality, we are also go...