Vegetarian Dishes.

Click on the name to go to the recipe.

Anglesey Eggs. Cheesy Potato Bake. Crispy Herbed Potatoes.
Garlic Mushrooms. Glamorgan Sausages. Potato Pie.
Laver Dumplings. New York Caesar Salad. Quick and Easy Oven Fries.
Ratatouille Pancake Stack. Spanish Potato Omelette. Speedy Vegetable Stir-fry.
Warm Canadian Cheddar Dip. Vegetable Paella. Manchego Cheese Tart.

Anglesey Eggs.

Ingredients.

6 small leeks, chopped and cooked
1 lb. Hot mashed potatoes
3 oz. butter
salt and black pepper
1 tbsp. flour
½ pt hot milk
3 oz. Cheddar cheese, grated
8 hard boiled eggs, halved
2 tbsp. fresh breadcrumbs
grated nutmeg

Method.

Preheat oven to 350 F.
Combine the leeks, mashed potatoes and half the butter. Season and beat well together.
Place in a buttered, ovenproof dish.
Make a cheese sauce by melting 1 oz. Of the butter in a small pan, add the flour, stir and cook for 2 min. over a low heat.
Stir in the milk, add the cheese and simmer, stirring, until it thickens (reserve half an oz of butter and a little cheese for sprinkling over the finished dish).
Arrange the halved hard boiled eggs over the potato and leek mixture and pour the cheese sauce over.
Mix the reserved cheese with the breadcrumbs and sprinkle over the sauce.
Dot with the remaining butter and grate a little nutmeg over.
Bake for 20 min.
Serve with broccoli.

Cheesy Potato Bake.

Ingredients.

2 lb. potatoes
¾ pint of milk
salt and pepper
large pinch grated nutmeg
1 garlic clove, cut in half
4 oz cheddar cheese, grated
½ oz butter Method.

Preheat oven to 220 C.
Lightly grease a shallow baking dish.
Cut potatoes into thin slices and put into pan with milk.
Season and sprinkle over the grated nutmeg. Bring to the boil and then simmer gently for 10 – 15 minutes, or until tender.
Rub the sides of the garlic hard against the inside of the baking dish.
Transfer the potato slices into the dish and pour ¼ pt milk over the top.
Sprinkle the grated cheese over the top of the potatoes, dot the surface with butter and bake for 20 min.

Crispy Herbed Potatoes.

Ingredients.

1 ¾ lb. potatoes
2 red onions
6 tbsp. olive oil
4 oz gruyere cheese
2 tbsp. chopped fresh basil
salt and black pepper

Method.

Peel potatoes and slice very thinly.
Place them in cold water and leave to stand for 10 min.
Drain on kitchen paper.
Peel and slice the onions.
Heat oil in a large frying pan over a medium heat. Add the onions and sauté for 2 min.
Add the potatoes and cook for 15 – 20 min., turning frequently.
Grate the gruyere cheese.
Add the basil to the pan and stir in. Sprinkle the cheese over the top and cook until the cheese melts.
Season and serve.

Garlic Mushrooms.

Ingredients.

2 oz butter
2 lb. button mushrooms
2 shallots, chopped
2 garlic cloves, crushed
1 tbsp. fresh rosemary
2 bay leaves
¼ pint white wine
2 tbsp. tomato puree
½ pt passata
1 tsp. fresh thyme
parsley sprigs, to garnish

Method.

Melt butter in pan and add the mushrooms, shallots, garlic and rosemary.
Cook for three minutes, stirring until coated in the butter.
Add bay leave, wine and tomato puree to the pan and stir until well blended.
Pour in the passata and add the thyme.
Bring to the boil and then reduce heat and simmer for 15 minutes or until the mushrooms are tender.
Remove the bay leaves before serving.
Garnish with parsley sprigs.

Glamorgan Sausages.

Ingredients.

4 oz. Strong grated cheddar
4 oz. Fresh white breadcrumbs
1 small onion, finely chopped
1 tsp. mustard powder
1 tbsp. chopped parsley
pinch of thyme
salt and pepper
2 small eggs
1 large egg
dried breadcrumbs for coating
oil for frying

Method.

Beat the two small eggs and add the mustard, parsley, thyme and seasoning.
In a separate bowl mix together the cheese, breadcrumbs and onion.
Combine the egg mixture with the breadcrumb mixture.
With floured hands form the mixture into approx. 10 sausage shaped rolls.
Beat the large egg in a bowl, dip the sausages, coat them in the breadcrumbs and fry in hot oil until golden brown.
Drain well.
Serve with a crunchy green salad.

Laver Dumplings.

Ingredients.

2oz laver
8 oz plain flour
½ oz baking powder
2 oz shredded suet
Salt and Pepper
1 clove garlic, peeled and grated
1 tbsp. fresh chopped parsley

Method.

Mix ingredients together.
Add water gradually and form mixture into dough.
Roll dough into walnut size balls.
Add to stew and poach until dumplings rise.

Manchego Cheese Tart.

Ingredients.

Pastry:

125g butter
200g plain flour
45ml cold water

Filling:

40g butter
3 red onions, finely sliced
3 tsp. unrefined golden caster sugar
3 medium eggs, beaten
150g Manchego cheese, grated
150ml skimmed milk

Method.

Preheat oven to 200 C.
Rub butter into flour until it resembles breadcrumbs.
Add water and mix to form a soft dough. Knead into a small round ball.
Roll out the pastry on a lightly floured surface until large enough to line a 20cm flan dish. Trim pastry to fit the dish. Lay parchment paper over the base and fill with baking beans. Chill in fridge for 15 min.
Bake pastry blind in the oven for 10 – 12 min. Remove from the oven and set aside.
Melt butter in frying pan and cook the onions over a moderate heat with the sugar, stirring continually until the onions are soft. Remove from the heat and leave to cool.
Mix the beaten eggs with the Manchego cheese and milk.
Combine the onions with the egg mixture and pour into the cooked flan case.
Bake for 20 – 25 min. until the filling is set.
Serve warm or cold with a herb salad.

New York Caesar Salad.

Ingredients.

4 thick slices white bread, crusts removed
6 tbsp. olive oil
2 cos lettuce hearts
2 ox parmesan cheese
1 clove garlic
3 tbsp. olive oil
6 tbsp. single cream
¼ tsp. Dijon mustard
salt and black pepper

Method.

Heat the 6 tbsp. oil gently in frying pan.
Cut the bread into ½” cubes and fry for 8 min., turning until golden.
Tear the lettuce leaves and put in a salad bowl. Shave half the cheese into curls and grate the rest.
Add the cheese curls to the bowl with the croutons.
For the dressing, chop the capers and peel and chop the garlic.
Set the pan over a medium heat and add the olive oil, capers, lemon, garlic cream, mustard and grated parmesan.
Heat, whisking all the time, until well blended.
Season to taste and pour over the salad.
Toss and serve.

Potato Pie.

Ingredients.

2 lb potatoes, peeled and cut into quarters
¼ pt milk
1 oz butter
salt and white pepper
4 oz grated cheese
3 oz white breadcrumbs, lightly crisped
a little melted butter

Method.

Preheat the oven to 425 F.
Boil the potatoes until cooked.
Drain potatoes, add milk and butter and mash until smooth.
Stir in the cheese and seasoning.
Well butter a 2 pt pie dish and sprinkle with the breadcrumbs, pressing them into the sides of the dish with the back of a spoon.
Spoon in the potato and cheese mixture and rough up the top with a fork.
Brush with melted butter and bake for 30 min. or until golden brown.
Serve with pickled beetroot or pickled red cabbage or crusty brown bread.

Quick and Easy Oven Fries.

Ingredients.

3 large red skinned potatoes
olive oil
¼ tsp. pepper
4 oz Italian salad dressing
2 oz parmesan cheese, grated
fresh thyme sprigs for garnish

Method.

Preheat oven to 220 C.
Clean potatoes, dry and cut into wedges and arrange in a lightly greased ovenproof dish.
Bake for 20 – 25 minutes, or until tender.
Remove from oven and sprinkle with pepper.
Preheat the grill, line a baking tray with foil and lightly grease.
Transfer the wedges to baking tray. Lightly brush with salad dressing.
Sprinkle over the remaining Parmesan and grill wedges for a further 2 minutes, or until golden brown.
Garnish with thyme.

Ratatouille Pancake Stack.

Ingredients.

100g plain flour
1 egg
250ml semi skimmed milk
180g baby leaf spinach
4 tbs. mascarpone cheese
1 small onion
1 clove garlic
3 tomatoes
1 red pepper
2 courgettes
1 tbs. tomato puree
30 cheddar cheese
30g hazelnuts

Method.

Preheat oven to 200 C.
Sieve the flour into a bowl, make a well and add the egg.
Beat the milk gradually into the flour and egg making a smooth batter.
Place the spinach into a saucepan and cook until just wilted.
Squeeze out as much water as possible, add the mascarpone and stir.
Chop the onion, crush the garlic, finely chop the tomatoes and red pepper and finely slice the courgette and fry until softened.
Add the tomato puree.
Heat some oil in another frying pan, add a quarter of the batter and cook four pancakes.
Place a pancake on a baking tray and cover with half of the ratatouille, place another pancake on top and cover with the spinach mixture. Repeat with another two layers.
Sprinkle with crushed hazelnuts and grated cheese.
Cook in the oven for 15 min, until cheese has melted.
Cut into wedges and serve with green salad.

Spanish Potato Omelette.

Ingredients.

1 lb potatoes
salt and black pepper
1 red onion
1 clove of garlic
1 red pepper
4 tbsp. olive oil
4 oz frozen peas
6 large eggs
2 oz cheddar cheese
2 tbsp. chopped fresh parsley

Method.

Peel and cube the potatoes and cook in boiling salted water for 5 min.
Peel and chop the onion and crush the garlic and de seed and chop the pepper.
Heat half the oil in a frying pan and fry the onions for 3 min.
Add the garlic, red pepper and peas, fry for a further 3 min. and transfer to a plate.
Heat the remaining oil in the pan, add the potatoes and cook for 8 min., stirring.
Beat the eggs and add the cheese.
Return the onion mixture to the pan with the parsley.
Reduce the heat and pour eggs evenly over the mixture.
Cook the omelette over low heat for 10 min. or until the eggs are set.
Loosen the edges with a palette knife and turn out the omelette onto a plate.
Serve hot or cold.

Speedy Vegetable Stir-fry.

Ingredients.

1 lb broccoli
3 cloves garlic
1” piece root ginger
4 ½ oz carrots
4 ½ oz mange tout
1 yellow pepper
1 red pepper
3 tbsp. groundnut oil
2 tbsp. vegetable stock
4 ½ oz baby sweetcorn
1 tbsp. oyster sauce or soy sauce
4 spring onions
salt and pepper

Method.

Break the broccoli into small florets, peel and finely chop the garlic and peel and grate the ginger.
Peel carrots and cut into matchsticks, trim the mange tout and deseed and chop the peppers.
Heat the oil in a wok until beginning to smoke.
Add the garlic and ginger and stir-fry for 1 min.
Add the broccoli, peppers and carrots, and stir fry for 5 min.
Add the stock, mange tout and baby sweetcorn to the wok and cook for a further 3 min. and then stir in the oyster or soy sauce.
Trim and finely chop the spring onions and sprinkle over.
Season, give one last stir and serve immediately.

Vegetable Paella.

Ingredients.

1 pt. Vegetable stock
1 tsp. Turmeric
400g chopped tomatoes
2 tbs. Virgin olive oil
2 medium red onions, chopped
2 cloves garlic, chopped
1 tbs. Paprika
8 oz. Risotto rice
1 small aubergine, diced
1 red pepper, sliced
1 yellow pepper, sliced
1 courgette, thickly sliced
4oz. dwarf beans, halved
4 oz. frozen peas
¼ pt. dry white wine
16 pitted black olives

Method.

Mix together the stock, turmeric and tomatoes and set aside.
Heat the oil in a large wide pan and cook the onions for 4 min. until softened.
Add the garlic, paprika and rice and cook for 2 min.
Stir in the aubergine, peppers, courgettes, dwarf beans and peas.
Cook for 1 min., stirring.
Add the tomato mixture and wine.
Bring to the boil and simmer for 20 min.
Stir occasionally, until rice and vegetables are tender and liquid is absorbed.
Stir in the olives and serve immediately.

Warm Canadian Cheddar Dip.

Ingredients.

1 Clove garlic, peeled and cut
150 ml medium dry white wine
500g e3xtra mature Canadian cheddar cheese, grated
5ml spoon mustard powder
15ml spoon cornflour
2 x 15ml spoons water
to serve : a selection of lightly cooked vegetables, such as baby sweetcorn, baby carrots and asparagus tips (and crispy bread if liked)

Method.

Rub the peeled and cut clove of garlic around a saucepan to add a hint of garlic flavour to the cheddar dip.
Pour the white wine into the pan, then stir in the grated extra mature Canadian cheddar cheese, mustard powder and cornflour blended with 2 x 15ml spoons water.
Heat over a moderate heat until the cheese melts but do not boil. Turn the heat down to low and keep warm until ready to serve.
Arrange the lightly cooked vegetables on a plate, and use long skewers to dip them into the warm cheddar dip.