NG3 Sept/Oct 2020

Ratatouille Risotto
I love the Bosh! vegan cook book and
this is where the inspiration for this recipe
came from. Quantities of veg can be
changed according to what you have.
2 x medium aubergines - cubed
1 x red pepper – chunky slices
1 x courgette - cubed
3 tbsp olive oil
2 tsp dried oregano
1 x onion – finely chopped
2 x garlic cloves – finely chopped
250g risotto rice
1 ltr chicken or veg stock
25ml white wine
1 tbsp tomato puree
1 tbsp green pesto
Parmesan and fresh basil to serve
Method
Heat oven 200°C. Put the aubergine,
pepper and courgette in a baking tray,
toss with 2 tbsp olive oil, oregano and
salt and pepper. Roast for about 40
mins until soft. Toss half way through.
Meanwhile in a large pan heat the rest
of the olive oil and gently fry the onion
for 10 mins or until soft. Add the garlic
for the last 2 mins. Add the rice to the
pan, mix well, add the tomato puree and
mix again then pour the wine in and boil
until it’s evaporated. Add the stock a bit
at a time, stirring until it’s absorbed and
the rice is cooked. For extra flavour I
chuck in the end of a block of parmesan
(remember to remove before serving).
Add the cooked veg and stir in the pesto.
Serve topped with grated parmesan and
fresh basil.This would also be delicious
topped with crumbled feta cheese.
Top tip: save the hard ends from your
parmesan and add to soups and risotto’s
for extra flavour.
Spaghetti Omelette
I always cook way too much pasta.
With pasta shapes it’s easy to make a
pasta salad. With spaghetti or linguine
this is my absolute favourite recipe.
It’s delicious sliced up cold the next day
as well. Leftover leftovers!!
2 tbsp olive oil
Cold spaghetti – chopped up
6 x large eggs
Milk – just a splash
2 handfuls grated cheese
Sundried tomatoes or cherry toms
2 tbsp pesto sauce
Chorizo sausage – sliced (optional)
Fresh basil and
sliced tomatoes (optional)
Method
In a large bowl mix the spaghetti with the
pesto, half the cheese and the tomatoes.
If using chorizo, cook in a non-stick frying
pan (don’t add oil if using chorizo as it
creates enough oil). If not using chorizo,
heat the oil in the pan. Add the spaghetti
mix and spread evenly in the pan. Mix
the eggs in a jug, add a splash of milk.
Pour the eggs in the pan and distribute
evenly. Cook on a low heat until almost
set, then sprinkle the rest of the cheese
on top. You could top with tomatoes if
you have any and I put torn fresh basil
on top as well. Finish off under the grill
until the eggs are set and the cheese is
golden brown and bubbling.
Messy Mushroom
Melt with Crispy
Potatoes
This was designed to use up some slow
cooked BBQ brisket we had left over.
It would be equally delicious with any
pulled meat or for veggies, double up the
mushrooms.
1 x bag new potatoes
2 tbsp olive oil
1 pack portabello mushrooms – stalks
removed
Blue cheese – or any other
melting cheese
Burger buns (optional)
1 x red onion – thickly sliced
Leftover BBQ brisket (about 500g)
Method
Get the oven on 200°C. Put the spuds
in a large pan of salted water and boil
until they are soft. Then drain and put in a
roasting tin. Crush gently with the back of
a spoon. Drizzle with olive oil and sprinkle
with salt. Roast in the oven for about
30mins until the edges are going crispy.
Meanwhile in a smaller roasting pan put
the red onion and mushroom stalks – toss
with a little olive oil. Rest the mushrooms
on the top, stalk side up. Season and put
in the oven. You want the onions soft and
the mushrooms almost cooked. After 15
mins remove and add the cheese into the
mushroom tops. Then back in the oven
for 5 mins until the cheese is melted.
The meat can be heated in the oven
at the same time. To serve, butter your
cobs, pile on the pulled meat, top with
a cheesy mushroom (or two), put the
crispy spuds on the side and prepare to
get messy!