This delicious recipe is adapted from Rick Stein’s India Cookbook. It is incredibly tasty and so easy to make. Using ghee gives the dish a real buttery flavour. Serve with homemade naan breads and/or rice.
800g mixed vegetables (chopped potatoes, sliced carrots, peas and spinach)
For The Sauce
The recipe this month is an old favourite of mine and comes from the Cranks Recipe Book. You should really give this a go if you are looking for a truly comforting and tasty dinner, just serve with a green salad! It’s ok to load up on the carbs sometimes and once you have tasted this potato and onion pie I think you’ll agree!!
Potato & Onion Pie Ingredients:
300g Wholemeal shortcrust pastry (see below)
15g Chopped parsley
100g Grated cheese
2 Crushed garlic cloves
Salt & Pepper to taste
Roll out the pastry and use to line an 8″ (20cm) flan tin. Boil or steam the potatoes until tender.
Chop the onions, then sauté in the oil until really soft.
Combine the potatoes and onions, add the butter, parsley, half the cheese, garlic, milk, and season to taste.
Cool, then pour the mixture into the flan case. Sprinkle with the remaining cheese and bake in the oven at 220oC (Gas mark 7) for 25-30 minutes until golden.
Alternatively you can make six individual 4″(10cm) potato and onion pies and cook for 20 minutes.
Wholemeal Shortcrust Pastry
200g Wholemeal flour
2tsp Baking powder
3 tbps Water
Place flour and baking powder in a bowl. Rub in the fats until the mixture resembles fine crumbs. Add sufficient water to give a soft but manageable dough.
The main ingredient in this recipe is tempeh, not sure what tempeh is? Well it’s a traditional soy product that stems from Indonesia. It is made from whole, fermented soybeans, has a firm texture and a nutty flavour. It contains more protein, fibre and nutrition than it’s well known cousin, tofu, and is used as a meat alternative in dishes whether you are vegetarian, vegan or just trying to reduce the amount of animal protein in your diet. Even though we sell it instore it hasn’t been on my shopping list for quite a while so when I came across this recipe I decided to give it a go and remind myself what I’m missing out on!
1 packet tempeh, cut into 1 inch cubes
120ml cup balsamic vinegar
2 tbs maple syrup
2 tbs tamari
2 cloves garlic, minced
60ml cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch
Preparing the Marinade
1. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
2. Add the tempeh to the bowl, stir and cover.
3. Let sit in the fridge for 2-24 hours, mixing occasionally.
1. Preheat oven to 180C
2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
3. Remove from oven, stir around and bake for another 20 minutes.
4. Remove tempeh cubes from sauce and set aside.
5. Place remaining sauce in a pan over medium heat.
6. Add arrowroot starch and stir constantly to thicken.
7. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
I really enjoyed cooking with tempeh and was reminded just how versatile and tasty it is. Like tofu it readily takes on whatever flavour you choose to pair it with so the choice is limitless. I marinaded and baked it for this recipe but it can also be cubed and stir fried or crumbled and used like mince for bolognese etc. It’s going onto my shopping list from now on and if you haven’t tried tempeh yet I’d urge you to give it a go.