Tag: garlic - Richard Glover

Roasted butternut squash with spicy lentils

This recipe makes a lot of the lentils, you could add more squash or keep the leftovers and do something else with them, I had mine for lunch the next day! It could also be very easily made vegan by not using the butter!

Ingredients

Olive oil

A little butter

Salt

Freshly ground black pepper

2 cloves of garlic, crushed through a press

1 large onion, diced

1 ½ tablespoons of curry powder (mild, hot, whatever you like) or garam masala

1 litre of vegetable stock

1 ½ cups of dried red split lentils, rinsed and drained

1 can of chopped tomatoes

1 large butternut squash

Method

Heat the oven to 180C (I’ve got a fan oven).

Peel and quarter the butternut squash.

Place in a baking dish and drizzle over a little olive oil.

Dot a little butter on the squash pieces and season with salt and pepper.

Roast in the oven for 45 minutes to an hour or until the squash is tender and has turned brown in places.

Whilst the squash is in the oven add a little olive oil to a pan and add the onion.

Sauté the onion for a few minutes over a medium heat and add the garlic.

Cook for a few minutes more and add the curry powder, stir to combine and add half of the vegetable stock.

Add the lentils, stir and cover.

Keep checking to make sure the lentils haven’t taken on all of the stock, top up with some of the left over stock if needed.

When the lentils are almost cooked add the chopped tomatoes and stir to combine it all.

Your squash should be done by now! You did keep checking on it didn’t you?

Transfer the squash to some bowls and spoon over the lovely hot spicy lentil mix.

Enjoy!

Butternut squash gratin recipe

I made this up so that I had something quick to reheat and eat the next day, the recipe might not be exactly how I made it! The breadcrumbs were a prize for coming joint first in a pumpkin carving competition at a Halloween party I went to 😀 I suppose you could even use pumpkin but the ones in the shops right now aren’t too tasty!

Ingredients

1KG butternut squash, peeled and diced into chunks

1 large onion, peeled and chopped

2 cloves of garlic, peeled and sliced

Olive oil

1 free range egg

¼ tablespoon of salt

Freshly ground black pepper

5 tablespoons of mayonnaise

100g of vegetarian extra mature cheddar cheese

100g of vegetarian Parmesan style cheese

100g of breadcrumbs

Method

Preheat your oven to 180C (I’ve got a fan oven).

Place the butternut squash in a pan and cover with boiling water, place a lid on the pan and boil for around 10 minutes. You want the squash to still be a little firm.

Whilst the squash is cooking add a little olive oil to a pan and throw in the onion and garlic, sauté until soft.

Check the squash, if it’s done, drain it and set to one side.

Once your onion is done, take it off the heat and let it cool a little.

In a bowl, beat the egg and add the salt, a twist of black pepper and mayonnaise, half the cheddar, half the Parmesan, onions and most of the breadcrumbs (save a small amount to go on top at the end). Stir the mixture together and gently fold in the butternut squash without breaking it up.

Pour the mixture into an ovenproof dish, mix together the remaining cheeses and breadcrumbs and sprinkle on top.

Bake in the oven for around 1 hour, until the cheese on top has melted and is golden brown.

I made this in advance, only baked it for half an hour, removed it from the oven, allowed it to cool, covered it and put it in the fridge overnight. The next day I reheated it for 30 minutes at 180C.

Pasta with chili, garlic, ginger and tomatoes recipe

You’ll make sex noises throughout the whole time you’re eating this, I guarantee it! It’s quick to make and it’s got the got the right combination of heat from the chili & garlic and sweetness from the tomatoes.

Ingredients

150g of your favourite pasta

1 tin of chopped tomatoes

1 red chili, finely chopped

4 cloves of garlic, minced

A piece of ginger bigger than a big thumb, peeled and grated

125g of baby plum tomatoes, quartered

Olive oil

Freshly ground black pepper

Method

Bring a pan of water to the boil and get your pasta in there cooking away

In another pan, over a medium heat add a little olive oil and add the plum tomatoes, give them a stir and mush them up a bit. Cook for a few minutes.

Add the garlic, chili, ginger and chopped tomatoes. Add a twist of black pepper and give it all a good stir.

Let it bubble away whilst the pasta finishes cooking but don’t let it get too dry.

Drain the pasta and add it to the tomato sauce.

Enjoy!

Vegetarian Haggis recipe

Can you call vegetarian haggis, haggis? Either way, I had some in Edinburgh when I was there last week and it was so tasty I decided to make it myself. Sorry for listing some of the measurements in cups, that’s how I got the recipe and I didn’t think to weigh out the ingredients once I’d measured them.

Ingredients

Olive oil

1 carrot, peeled and finely diced

1/4 of a peeled swede, finely diced

1 onion, peeled and finely diced

6 mushrooms, finely diced

2 cloves of garlic, minced

1 cup of whole mixed nuts, hazelnuts, almonds and walnuts

1/3 of a cup of red lentils

600ml of vegetable stock

1/2 cup of cooked kidney beans

1 teaspoon of dried thyme

1/2 teaspoon of dried rosemary

1/4 teaspoon of ground cayenne pepper

1/4 teaspoon of freshly ground cinammon

Freshly ground black papper

1 tablespoon of soy sauce

1 and 1/2 cups of pinhead oatmeal

The juice of half a lemon

Method

Heat the oven to 170C.

Spread the mixed nuts out on a baking tray and roast in the oven for 10 minutes, don’t over-roast.

Let the nuts cool and finely chop them, I put them in the chopper I got with a stick blender.

Add a little olive oil to a large pan and add the onion, sauté for 5 minutes.

Season with some black pepper, don’t add too much right now, we’re going to add more later.

Add the carrot, swede, mushrooms and garlic and sauté for another 5 minutes.

Add the lentils, 450ml of the stock and stir.

Add the kidney beans to the remaining 150ml of stock and give them a little mash, don’t break them up too much.

Add the nuts, soy sauce, herbs and spices to the stock, stir it all together and add it to the vegetables. Cook for 5 minutes.

Add some more black pepper, keep tasting so you don’t over do it but you want to be fairly heavy handed with the amount of pepper you put in for a more authentic taste.

Add the pinhead oatmeal and cook for another 5 minutes. Add a little water of it gets too dry, the mixture should end up moist but not runny.

Add the lemon juice and stir it in.

Spoon the mixture into two lightly greased loaf tins.

Bake for 30 minutes at 190C.

Serve with mashed neeps and tatties!

Spinach, Sweet Red Pepper and Ricotta Lasagne recipe

Another recipe shamelessly stolen from The Waiting Room but changed slightly, serve it with sesame potatoes and some garlic bread to wipe the plate.

Ingredients – Makes enough for 6

Olive oil

4 sweet pointed red peppers, deseeded and cut into large chunks

3 red onions, sliced

1 large onion, sliced

3 cloves of garlic, minced

250ml of vegetable stock

500g organic spinach

250g ricotta cheese

Dried egg pasta sheets, I used 15

300ml of good bechamel sauce, make your own if you want!

300g of vegetarian mature cheddar cheese, grated

Freshly grated nutmeg, don’t use ready ground

Method

Preheat the oven to 180C, slightly lower for a fan assisted oven.

Add a little olive oil to a large roasting tray and place in the oven for a few minutes.

Place the chunks of red pepper and all the red onion in the roasting tray, turn the veg to cover in the hot oil and place in the oven for around an hour, turning every 15 minutes or so. Keep an eye on it in case it starts to burn.

Remove the roasted red pepper and onions from the oven and set to one side.

In a large pan, gently fry the onion in a little olive oil for about 10 minutes then add the minced garlic.

Stir and fry for a few minutes until the onion is soft but not brown.

Add the vegetable stock and the spinach, stir until the spinach has wilted.

Add the red pepper and onions to the spinach mix along with the ricotta and give it all a good stir.

Add half the cheese to the bechamel sauce and stir to combine.

Layer the mix in a deep oven dish alternating between that and the pasta sheets, I did three layers ending on a layer of pasta.

Pour the bechamel and cheese mixture on top of the pasta and sprinkle the remaining cheese on top of the sauce.

Grate as much nutmeg over the cheese as you like!

Bake in the oven for about an hour, make sure the pasta doesn’t burn but the cheese goes brown and gooey!