Vegetable Jalfrezi

Vegetable Jalfrezi

Vegetable Jalfrezi – served here with a second curry made of lentils and spinach with fenugreek.

It didn’t seem to matter what I added to my curry, it never seemed to come out quite like the restaurants. So in desperation one day, I tried a new approach to really maximise the flavours, and it worked!

This recipe captures the tangy flavours of curry house jalfrezi. It’s so tasty… but beware it is laced with raw chillies!  The trick is adding lots of the flavoursome ingredients right near the end of cooking…

Serves 4 if accompanied with rice and/or breads.

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Onion and Red Wine Gravy

Being from Manchester, I (Lorraine) am obsessed, as all northerners are, with gravy! I like a little island of food in an ocean of gravy. I like it on chips, I like it on mash, and I like it with roast potatoes, the more the better – I just can’t have too much gravy.

Tomorrow is Sunday and we’ll be making quiche with roast potatoes and gravy, yum!

Cornflour is used in this recipe as it’s easy and gives a glossy and translucent gravy. As I like my gravy really thick we err on the generous side with the cornflour. For a thinner gravy just use less cornflour as this is what thickens it. Wheat flour will work too but gives a more opaque gravy with a richer flavour (which I love), and you will need to use about 50% more of it to get a the same thickness. Obviously avoid this if you want to make your meal wheat free or gluten free.

Steamy rich onion gravy

So here goes, this is our method for sure-fire rich and tasty gravy. Mmmmm.

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Roast Broccoli and Red Onion Vegan Quiche

The chunks of crumbly tofu in amongst a thinck sauce give the quiche its distinctive texture.

I invented this recipe one day when I was inspired to use my homemade tofufor something new! We make this all the time now, it’s a real favourite in our house! The recipe is really versatile and you can use whatever combination of vegetables and herbs you like. Roast broccoli is our favourite, and goes well with red onions. Courgettes are a regular too. In summer we use whatever’s abundant in the garden.

Use simple pastry for a classic quiche. Alternatively, I have used pizza base dough for the case, and layered with sliced tomatoes, fresh garlic, oregano and olive oil before adding the main filling, to create a variant fusion ‘quizza’ dish! In fact we now make the quizza more often than we make quiche!

Makes 4 huge servings or 6 smaller servings that could go with side dishes.

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