Vegetables - Alan's Cookbook

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“Spanish” style hash browns These hash browns borrow from the spanish tradition, in which potatoes with paprika are one of many popular tapas. Potatoes Leeks Rice flour Oil Lemon Paprika Salt and pepper Use one leek per medium-large potato. I prefer white potatoes for this dish. One lemon should be enough for 4-6 potatoes. Use spanish paprika if you can get it. Hungarian paprika is too hot, really, but will do in a pinch. Either olive or peanut oil will yield excellent results. I leave the potato skins on but you can peel them if you prefer. Shred the potatoes and immediately squeeze lemon juice over them and toss. Shred or finely chop the leeks and add them. Stir in enough rice flour to make the whole mess quite sticky, but not too ricey. This is a surprisingly excellent substitute for eggs, which are normally used as the binder. Add a good glop of paprika. It’s hard to use too much. Salt and pepper liberally, and stir. Take the resulting mess, form it into patties and fry over high heat in oil until cooked through (test with a fork). The insides will still be white, the outsides brown and crispy. Drain on towels and serve. Serves 1 per potato Cooking time: 20 minutes - 92 -
Butternut squash This Afghan recipe is a great favorite. For a special treat, try the more Western version with lox and lavender. Butternut squash Chicken or vegetable broth Stick cinnamon Coriander seed Powdered ginger Optional Sour cream or yoghurt Parsley Lox Lavender Crème fraiche Getting the skin off of butternut squash is a pain. Do the best you can. What I do sometimes is cut it into slices first, and then peel the skin off each slice. Buy the squash with the longest neck you can find, as only the neck is useful for the standalone version of this dish. You can use the rest of it, cut up, in another dish though. You can also use pumpkin in this recipe. “Blue” or other very hard pumpkin species are preferred. Cook the pumpkin until it is very soft, but not falling apart and stringy. Slice the neck of the squash about 1/2” thick or a bit more. Place flat in a pan and cover with chicken broth. Add a stick of cinnamon, a few coriander seeds, and a dusting of powdered ginger or a few thin slices of fresh ginger. Simmer gently until tender, about 20 minutes. Remove from broth. Serve as a side dish. Garnish with sour cream or yoghurt, and a sprig of parsley. Variation Use clam juice and water instead of broth and spices to cook the squash. Finely chop lox and a few fresh lavender leaves and mix them into enough creme fraiche to hold them together easily. Garnish each slice liberally with this concoction. Serves 6-8 Cooking time: 30 minutes - 93 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5 and 6: Mixed Vegetables It’s easy to for
Page 7 and 8: Green beans I serve these more ofte
Page 9 and 10: Spinach and pears A pleasant variat
Page 11 and 12: Vegetable kabobs Excellent served w
Page 13 and 14: Sweet potato mash A wonderful varia
Page 15 and 16: Fried baby potatoes with rosemary A
Page 17 and 18: Roasted peppers Knowing how to roas
Page 19 and 20: Creamed jalapeños Jalapeños have
Page 21: Steamed artichokes The classic way
Page 25 and 26: Yellow beets and tomatoes, with ric
Page 27 and 28: Broccoli or cauliflower with brie s

Vegetables - Alan's Cookbook

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