Thu, 10 March 2022
Slow Roasted Tomatoes
INGREDIENTS:
2 large beef tomatoes, halved
4 garlic cloves, sliced
½ bunch thyme
3 tbsp balsamic vinegar
2 tbsp olive oil
METHOD:
• Heat oven to 160C/140C fan/gas 3.
• Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, add some seasoning and roast for 1 hr. Remove and set aside to cool a little before serving.
Roasted Portobello mushrooms
INGREDIENTS
• 4 Portobello or flat mushrooms (stalks removed)
• Olive oil
• Seasoning
METHOD:
• Heat oven to 220C/200C fan/gas 7.
• Place the mushrooms on top of some baking parchment on a roasting tray, stem-side up, and drizzle over some olive oil and some seasoning. Cook in the oven for 20 mins,
Potato Rosti
INGREDIENTS FOR 4 POTATO ROSTIS:
• 600g Maris Piper potatoes, grated
• 6 tbsp olive oil
• 1 large sprig thyme, leaves picked
• 2 garlic cloves, crushed
• 4 portobello mushrooms, stalks removed and roasted ( see roasted mushroom recipe)
• 2 beef tomatos, halved ( see roasted tomato recipe )
• 200g baby spinach
• Grated nutmeg ,Salt & Pepper
METHOD:
• Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 2 tbsp olive oil, the fresh or dried thyme leaves and some salt and pepper. Shape into the 4 patties.
• Heat 4 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp, and cooked through.
• Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season with salt pepper and a little grated nutmeg.
• Put the rosti onto your plates topping each with a little of the spinach, then a good dollop of plant-based mayo or your choice, baked mushroom, and slow roasted tomato, finishing with the remaining spinach and I’m serving with a little chilli ketchup
• Optional is serve with a sliced plant-based sausage
