Romy Gill’s vegan samosas and avocado chutney
There are some ways of creating samosas. I want this because it jogs my memory of my grandmother.
Makes 12-16 samosas
For the pastry
plain flour 200g, plus extra for dusting
salt ½ tsp
nigella seeds ½ tsp
sunflower oil 6 tsp
For the filling
potatoes 2 giant, peeled and diced small
sunflower oil 4 tsp, plus additional for deep frying
frozen peas 50g, defrosted
ginger 1 tsp, grated
inexperienced chillies 1-2, chopped finely
fennel seeds 1 tsp, crushed
coriander powder 1 tsp
amchoor (mango) powder 1 tsp
nigella seeds 1 tsp
garam masala 1 tsp
contemporary coriander a handful, chopped
salt 1 tsp
For the avocado chutney
ripe avocado 1
contemporary mint 30g
inexperienced apple 1
inexperienced chillies 2
spring onions 3
lemon juice of 1
salt 1 tsp
For the samosa pastry, sieve the flour right into a bowl. Add the salt, nigella seeds and oil. Rub the oil into the flour together with your fingers till it seems to be like breadcrumbs, then slowly add the water as wanted and convey the dough collectively. Knead the dough briefly till it varieties a ball – it must be clean and tender. Cover the bowl with clingfilm and go away the dough to relaxation at room temperature for an hour.
Cook the potatoes until simply tender however not mushy. Drain and funky.
Heat the 4 teaspoons of sunflower oil in a frying pan, add the peas and cook dinner for couple of minutes.
Add the ginger, chilli and all of the dry spices and cook dinner for 1 minute. Add the cooked diced potatoes and cook dinner for 3-4 minutes, tossing by way of the spices within the pan. Add the chopped coriander and 1 tsp salt, and maintain cooking for 2-3 minutes on a low warmth. The veg must be effectively coated with spices. Check the seasoning. Remove from warmth and funky.
For the chutney, add all of the components to a meals processor and whizz it right into a paste. Transfer to a bowl and canopy until wanted.
Heat a frying pan on a really low warmth. Divide the rested pastry into 6-8 equal-sized balls. Roll every ball right into a circle on a evenly floured work floor to roughly 15cm diameter. Cook a bit of rolled dough until heat on each side then faraway from the pan and minimize in 1/2.
Brush the perimeters with water. Bring the straight edges collectively to make a cone and add the filling. Pinch and seal the open edge after which crimp the sting with a fork. Repeat with remaining dough and potato filling.
Half-fill a deep heavy-based pan with oil and warmth to 180C. (Alternatively, warmth till a dice of bread dropped in, bubbles and rises and turns golden brown.) Deep-fry the samosas, 2 at a time, for 4-5 minutes till mild brown and crisp. Drain extra oil on kitchen roll.
Serve the samosas with the avocado chutney or a ketchup.
Romy Gill is the chef-owner of Romy’s Kitchen, in Thornbury, Gloucestershire
Marianna Leivaditaki’s vegetarian Cretan ntakos with goat’s cheese, peppers, sun-dried tomatoes, almonds and sage
Cretan ntakos is for sure the very best fast snack throughout the summer time months. It is historically a chilly dish made with barley rusks, grated tomatoes and creamy contemporary mizithra cheese. It’s often made when the tomatoes are so ripe you possibly can odor them being grated from a distance. This model is served heat and is richer because the topping is cooked slowly. It is completely scrumptious and an awesome various when the aromatic sun-ripened tomatoes are usually not obtainable.
small barley rusks 6 (discover them in Greek retailers or make your individual at house by drying out good-quality bread within the oven till fully dry)
goat’s cheese 250g, a contemporary, creamy, tangy and vegetarian 1
For the topping
olive oil 80ml
contemporary sage leaves a small bunch, faraway from the stems
garlic 2 cloves, chopped finely
pink romano peppers 3, diced
sun-dried tomatoes 50g, chopped
aubergine 1 giant, diced
almonds 100g, blanched
cherry tomatoes 100g, roughly chopped
salt and pepper
For the dressing
olive oil 6 tbsp aged pink wine vinegar 2 tbsp
For the topping, warmth a pan over medium warmth and add the olive oil. Gently place the sage leaves within the oil and fry till crispy. Remove the sage from the pan and place on kitchen roll to eliminate extra oil.
Add all of the remaining topping components to the identical pan and cook dinner gently with a lid on till all of the components are tender, creamy and candy. This could take about 20-25 minutes. Adjust the seasoning and take away from the warmth.
Place all of the dressing components in a jar and shake effectively.
To serve, place the rusks below chilly water for 1 2d (to help softening). Place them on a plate and prime with the goat’s cheese. Spoon the topping over the cheese and end with the dressing and eventually the crispy sage leaves.
Marianna Leivaditaki is head chef at Morito Hackney Road, London E2
Greg and Lucy Malouf’s vegan fregola with courgette, citrus and basil
Fregola is one in all our favorite issues! It’s a toasted semolina pasta from Sardinia and totally attractive to take a look at, as the person grains are variegated shades of cream by way of to darkish chestnut brown, relying on the extent of toasting. It has a nutty flavour, which fits rather well with sharp citrus fruit. We particularly love the bitter-sour tang of ruby grapefruit, however clementines, tangelos or blood oranges (when in season) are additionally beautiful.
If you’re making your individual citrus oil, you’ll want to begin a day forward of time.
vegetable inventory or water 1 litre
salt and freshly floor black pepper
citrus oil (see recipe beneath – or purchase a great high quality mandarin oil)
hazelnuts 50g, blanched
ruby grapefruit 1
child courgettes 2, minimize into tiny cube
spring onions 2, thinly sliced into rounds
basil leaves 10g, shredded
mint leaves 10g, shredded
pea shoots 18g, or snow pea tendrils if obtainable
For the citrus oil
grape seed oil 125ml
olive oil 125ml good-quality, gentle flavoured
oranges zest of two
bay leaf 1
coriander seeds ¼ tsp
For the citrus oil, mix the oils in a small saucepan. Use a microplane grater to zest the oranges over the oil, to seize any oils which are launched as you grate. Add the bay leaf and the coriander seeds. Heat gently, simply to blood temperature, then take away the pan from the warmth. Leave to infuse for 24-48 hours, then pressure and decant right into a sterilised bottle or jar and maintain within the fridge for as much as 1 month.
Bring the vegetable inventory to the boil and cook dinner the fregola for 10 minutes at a wholesome simmer. When cooked it must be tender, however nonetheless have a slight chew. Tip right into a sieve to empty for a couple of minutes, then tip right into a shallow tray. Season with salt and pepper and drizzle on a tablespoon of citrus oil. Toss and go away to chill.
Heat a dry frying pan over a medium warmth and toast the hazelnuts for 3–4 minutes, stirring often, till they’re golden brown. Chop roughly and put aside.
To put together the grapefruit and orange, use a really sharp knife to peel them, taking care to take away all of the bitter pith. Holding the fruit over a big mixing bowl to catch the juice, rigorously slice every section out of its pores and skin casing and into the bowl.
To assemble the salad, add the courgette, spring onions, herbs, shoots and chopped hazelnuts to the fregola. Add just a few tablespoons of citrus oil and toss gently to combine every thing collectively effectively. Serve right away.
Adapted from New Feast: Modern Middle Eastern Vegetarian by Greg and Lucy Malouf (Hardie Grant, £20)
Andi Oliver’s vegan roast pumpkin with coconut and tamarind gravy with coconut rice and peas
For some, rice and peas is a forgettable aspect dish however while you add coconut milk – and serve with roasted pumpkin – the entire pot turns into a factor of magnificence.
For the coconut rice and peas
dried black-eye beans 250g
thyme a sprig
onion 1, peeled and halved
water 300ml, approx
long-grain or jasmine rice 500g
coconut milk 400ml
salt to style
For the roast pumpkin
pumpkin, butternut squash or summer time squash 500g
rapeseed oil or any impartial oil you favor
pink chilli 1, finely chopped
garlic 1 clove, finely chopped
coconut milk 400ml
floor turmeric 10g
tamarind focus 15ml
floor cloves 4g
chopped coriander, spring onions and inexperienced salad to serve
For the rice and peas, put the black-eye beans, thyme and the onion right into a saucepan with the water and boil vigorously for about 45-60 minutes, till the peas are tender. Fish out the onion and discard.
Add the rice and coconut milk to the tender peas within the saucepan, then add extra water as wanted till the contents of the pan are lined. Season with salt.
Put a lid on the saucepan, flip the warmth down very low and go away the rice and peas to cook dinner. It will take round an extra 40 minutes. (If you discover the liquid has been absorbed however the rice just isn’t as fluffy as you’d like add a little bit extra water and go away the lid on in order that the contents steam for an extra 10 minutes.)
For the roast pumpkin, preheat the oven to 200C/gasoline mark 6. Peel, deseed and minimize the pumpkin or squash into decent-sized wedges, coat with a splash of the oil and sprinkle pretty liberally with salt to season effectively. Roast within the oven for about 25 minutes, till tender.
Splash a little bit oil right into a pan, add the chilli and garlic, soften for a few minutes, pour within the coconut milk, then add the turmeric, tamarind, cloves and the molasses and heat by way of. Add the roasted pumpkin or squash and let the sauce simmer for about 10 minutes to thicken, then serve over the rice and peas, topped with chopped contemporary coriander and spring onions alongside a contemporary crisp inexperienced salad.
Andi Oliver is the chef-owner of Andi’s, London N16
Peter Gordon’s vegetarian freekeh, walnut, chard, mushrooms and tahini mascarpone
This is one other technique to cook dinner freekeh, as an alternative of merely boiling it; right here it’s cooked extra like a rice pilaf. Serve it both in a single giant bowl as a part of a meal or as a starter. Use vibrant rainbow chard if you will discover it, and you can additionally use quite a lot of completely different mushrooms. Serve heat or at room temperature.
Serves 8 as a starter or aspect
olive oil 1 tbsp
pink onion 1, thinly sliced
garlic 2 cloves, thinly sliced
ginger 2 tbsp, finely chopped or grated
walnuts 100g, coarsely chopped
freekeh 200g, rinsed and drained
cider vinegar 1 tbsp
medium-thickness leek ¾, thinly sliced
portabello mushrooms 4, sliced, or quite a lot of sorts
rainbow or swiss chard 300g
tahini 2 tbsp
lemon juice 1 tbsp
mascarpone 200g, at room temperature
flat-leaf parsley 1 small bunch, coarsely chopped (together with stalks)
First cook dinner the freekeh. Heat a medium–giant saucepan over a medium–excessive warmth and add the olive oil. Add the onion, garlic and ginger and cook dinner till caramelised, stirring typically. Add the walnuts and cook dinner for 30 seconds, coating them within the oil, then add the freekeh and 500ml of water. Bring to the boil, then cowl the pan and decrease the warmth to a simmer and cook dinner till it’s virtually cooked however nonetheless a little bit al dente, about 10-12 minutes. Turn off the warmth, combine within the vinegar and 1 teaspoon of salt, and go away to chill with the lid on.
While the freekeh is cooking, place a medium pan on a medium warmth. Add the butter and cook dinner till it turns nut brown. Add the leek and cook dinner till it wilts, stirring because it cooks. Add the mushrooms and cook dinner, stirring, till they, too, start to break down. Add salt to style.
Next, put together the chard. Cut the leaves from the stalks and wash each the leaves and stalks to take away any grit. Thinly slice the stalks crossways and put to 1 aspect. Roll up the leaves and shred them. Add the stalks to the mushroom combine and cook dinner for two minutes, stirring now and again. Stir within the leaves and style for seasoning. Cover the pan and switch off the warmth.
Mix the tahini and lemon juice collectively to a paste, then combine within the mascarpone till mixed.
To serve, place the freekeh in your plates and spoon the mushroom and chard combination on prime. Dollop on the mascarpone and sprinkle with the parsley.
From Savour by Peter Gordon (Jacqui Small, £25)
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Romy Gill, Mariana Leivaditaki, Greg and Lucy Malouf, Andi Oliver, Peter Gordon from theguardian.com