Tag: veg

Chip Shop Potato Fritters

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Called Scallops in many areas of the UK, Chippy Potato Fritters are slices of cooked potato dipped in batter and fried in hot oil. Liberally doused in salt and vinegar to serve.

Ingredients

Batter

  • 4 tbsp (80g) plain flour
  • 2 tbsp (40g) corn flour
  • 1/4 tsp  salt
  • Pinch bicarbonate of soda
  • 150 ml cold beer 

Fritters

  • 1 large potato
  • 2 tbsp flour
  • Oil for deep frying

Method

  1. Sift flour and salt into a medium sized bowl.
  2. Whisk in beer in a slow but steady stream to form a smooth, thick, lump-free batter.
  3. Cover and place in the refrigerator for 30 minutes to rest.
  4. Slice potatoes lengthways to give you the biggest slices.
  5. Bring a pot of salted water to boil, then reduce to a simmer.
  6. Add potatoes and cook until half cooked.
  7. Drain and cool.
  8. Dust potatoes in plain flour and dip in batter.
  9. With oil in a deep pan, heat until a teaspoon of batter browns in 30-40 seconds
  10. Dip potato slices in flour then batter and cook in medium hot oil for 4-5 minutes or until batter is golden.
  11. Remove and drain on absorbent paper.
  12. Sprinkle liberally with salt.
  13. Serve immediately with vinegar to taste.

TIP

Slice potatoes thin or pre-blanch before battering.
Mushy peas work well as an accompaniment.

Also in Beer Batter

Fish, eg code, hake
Sausages

Note: For economic reasons, most chippies DO NOT use beer in their batter and battered sausages DO NOT come on sticks as in many so called “authentic” recipes.

Easy Stuffed Tomatoes

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A classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture, topped with cheese and drizzled with oil. A quick easy dish that can be made ahead of time.

Ingredients

  • 6 medium, ripe tomatoes
  • 100 grams of breadcrumbs
  • 50 grams of grated cheese, eg cheddar
  • (Cheese alternatives like goat cheese, blue cheese)
  • 1 small onion
  • 2 tbsp butter
  • 3 tablespoons of chopped herbs, optional
  • Creme Fraiche or Sour Cream as needed for cheese mix.
  • Salt and Pepper to taste
  • Oil, Butter
  • Nuts, eg crushed walnuts, to decorate, optional.

With Goat Cheese mixed with a little Cream

Preparation

  1. Wash the tomatoes, cut off a lid and extract the juice and the seeds
  2. Reserve the juice.
  3. Place the cheese, breadcrumbs, chopped herbs and the tomato juice in a bowl. Season to taste.
  4. Sauté the finely chopped onion in the butter, then add it to the other ingredients.
  5. Stuff the tomatoes with the mixture, then sprinkle with grated cheese.
  6. Arrange in a baking dish and dot with butter.
  7. Bake in a pre-heated at 350 °F (180 °C), air fryer 170 °C)  for about 15 minutes give or take, until golden brown.
  8. If using  cheese like goat cheese or blue cheese, add at the end of cooking and heat only slightly to avoid too much melting, or leave at room temperature,

Blue Cheese Stuffed Tomatoes

Replace the grated cheese with a little butter and add a soft blue cheese, mashed, at the end and cook an extra minute (or leave uncooked).

Onion Tortilla with Seasoned Tomatoes

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Canarian Recipes:Tortilla Con Cebolla Y Tomates Aliñados

One of the most iconic dishes, it stands out for its simplicity and flavour. With basic ingredients  this traditional recipe has been passed down through generations

Ingredients:

  • 4–5 medium potatoes
  • 1 large onion
  • 5 eggs
  • Olive oil
  • Salt

Preparation

  1. Peel and slice the potatoes thinly (or dice them).
  2. Cut the onion into fine strips.
  3. In a large frying pan, heat a generous amount of oil, add potatoes, onion.
  4. Cook over medium-low heat for 20–25 minutes, stirring occasionally. The potatoes should be soft, not crunchy.
  5. Drain off the excess oil.
  6. In a bowl, beat the eggs with salt and combine with the potatoes and onion.
  7. Add a little more oil to the frying pan and pour in the mixture.
  8. Cook for a few minutes on each side (depending on whether you prefer it more runny or set), using a plate to help flip it.

Tip: If you like it runny, reduce the cooking time at the end.

Dressed Tomatoes

  • 3–4 ripe tomatoes
  • 1/4 onion (optional)
  • Extra virgin olive oil
  • Salt
  • Vinegar (optional)
  • Oregano or parsley (optional)

Preparation

  1. Wash and slice the tomatoes into rounds or wedges.
  2. Add the onion in fine strips (if using).
  3. Season with salt, olive oil, and a drizzle of vinegar.
  4. Sprinkle with a little oregano or parsley if desired.
  5. Gently mix and let it rest for 5–10 minutes.

Sweet Potato Biscuits

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  Canarian Recipes: Los rosquetes de batata

Sweet potato biscuits are a traditional treat, particularly popular in the Canary Islands and other regions. They are soft on the inside and slightly crunchy on the outside. The sweet potato lends a natural sweetness and an irresistible fluffy texture.

Ingredients

  • 500 g cooked sweet potato
  • 500–600 g flour (approximately)
  • 150 g sugar
  • 2 eggs
  • 1 packet of baking powder
  • Grated lemon zest
  • 1 pinch of salt
  • 1 splash of anise (optional, but very typical)
  • Oil for frying
  • Extra sugar and cinnamon for coating

Method

  • Peel, chop, and boil the sweet potato until soft.
  • Drain and mash it into a fine purée.
  • Add the sugar, eggs, lemon zest, salt, and anise to the purée.
  • Mix thoroughly.
  • Gradually add the flour along with the baking powder to achieve a smooth dough (not too sticky).
  • Take small portions and shape them into strips, joining the ends to form rings.
  • Fry in plenty of hot oil until golden brown.
  • Drain them and coat with sugar (or sugar mixed with cinnamon).

Tips

If the dough is too sticky, add a little more flour.
You can flavour the dough with cinnamon or vanilla in addition to the lemon.
They can also be baked, although frying is the traditional method.
Add ham and honey or jam for a semi savory taste, can serve as tapas.

Turkey and Brie Stuffed Potatoes

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Tips & Variations

Use Reblochon Cheese if you can get, instead of Brie.
You can cook the potatoes the day before.
Replace the smoked turkey with Roast Chicken, or Mild Chorizo for a spicier version.
Hide a small cube of Blue Cheese in the center of each potato before baking.
 

Pure comfort on a plate: creamy in the center, crispy on top, and irresistibly savory thanks to the melted cheese and smoky turkey cubes. Perfect for a warm, satisfying meal, they combine tender potato, rich cheese, and delicate smoky notes for a dish that is both rustic and refined.

Ingredients

  • 4 large potatoes
  • 150 g Brie (with or without the rind, as you prefer)
  • 100g of blue cheese (optional)
  • 100 g smoked turkey cubes (or roast chicken)
  • 1 small onion (about 50 g), finely chopped
  • 100 ml thick crème fraîche
  • 20 g butter
  •  A pinch of salt
  •  A pinch of pepper
  • 1 tablespoon chopped fresh parsley or other herbs

Method

Preheat your oven to 200°C (392°F)

  1. Begin by thoroughly washing the potatoes, especially if you plan to keep the skin on for eating.
  2. Place them whole in a large pot of salted boiling water.
  3. Cook for about 25 minutes, or until a knife slides in easily without breaking them apart.
  4. Drain and let cool for a few minutes until they are comfortable to handle.
  5. Slice each potato in half lengthwise.
  6. Using a spoon, carefully scoop out the center, leaving a 1 cm (½ inch) border to maintain structure.
  7. Place the scooped-out potato flesh into a bowl and mash it lightly with a fork.
  8. Melt the butter in a pan over low heat and add the finely chopped onion .
  9. Cook for 3–4 minutes, until soft and translucent.
  10. Add the smoked turkey cubes and sauté briefly so they release their aroma and lightly brown.
  11. Stir in the mashed potato flesh to combine everything into a uniform mixture.
  12. Cut the Brie into small chunks and add them to the warm mixture along with the crème fraîche.
  13. Let everything melt gently until you obtain a creamy, rich, cheese-infused filling.
  14. Season lightly with salt and freshly ground pepper.
  15. Fill each potato shell generously with the mixture, packing it in slightly to create a rounded, appetizing shape.
  16. Push a tsp pf blue cheese into the middle, if using.
  17. Arrange the stuffed potatoes on a baking dish.
  18. Bake for about 15 minutes until the tops are golden, bubbling, and lightly crispy.
  19. Remove the potatoes from the oven and sprinkle with chopped fresh herbs.

Serve hot as a main course with a green salad or alongside grilled meat or roasted vegetables.

Spinach with Béchamel and Baked Cheese

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Valued in healthy eating, Swiss chard is rich in vitamins A, C, and K, as well as minerals like iron, magnesium, and potassium. It is also low in calories, making it a popular choice for balanced diets.

Swiss chard is a highly nutritious and versatile leafy green vegetable. It belongs to the Chenopodiaceae family, the same family as beetroot. Swiss chard is characterised by its large green leaves and thick stems that can be white, yellow, or reddish.

Ingredients

  • 1 bunch of fresh Swiss chard, rainbow or ruby chard
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/2 teaspoon finely grated lemon zest(optional)
  • Salt to taste
  • Pepper (optional)

Method

  1. Rinse the Swiss chard thoroughly to remove any dirt.
  2. Thick stems discarded, inner ribs removed, cut into 2-inch lengths, leaves cut into 2-inch ribbons
  3. Bring a pot of salted water to a boil and cook the Swiss chard for 5–7 minutes.
  4. Drain well to eliminate excess water.
  5. In a frying pan, heat the olive oil and sauté the chopped garlic until golden.
  6. Add the drained Swiss chard and sauté for 3–4 minutes.
  7. Season with salt and pepper to taste and serve warm.

Variation

You can add hard-boiled eggs, cooked potatoes, or chickpeas to make this dish more substantial.

Sautéed Spinach with Garlic

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Spinach is a highly nutritious and versatile vegetable known for its mild flavour and excellent source of vitamins, minerals, and fibre, making it an ideal choice for a healthy diet. 

Ingredients

For 2–3 persons:

  • 400–500 g of fresh spinach (or 300 g frozen)
  • 2–3 cloves of garlic
  • Small red pepper chopped (optional)
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)
  • A splash of lemon (optional)
  • Optional: a splash of lemon or grated cheese

Method

1. Rinse the spinach if fresh and drain well.

2. Slice the garlic thinly.

3. Heat the olive oil in a pan over medium heat.

4. Add the garlic and lightly golden it (without burning).

5. Add red pepper if using, sauté 2–3 minutes, stirring.

6. Gradually incorporate the spinach; it will reduce significantly while cooking.

7. Sauté for 3–5 minutes, stirring.

8. Add salt, pepper, and a few drops of lemon if desired.

Serving Suggestions

– As a side dish for meat or fish.
– Topped with a fried or poached egg.
– Mixed with chickpeas for a more substantial dish.

Tips
– Toasted pine nuts
– Raisins
– A sprinkle of sweet paprika.

Roasted Cauliflower with Garlic and Paprika

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One of the tastiest and simplest ways to prepare cauliflower is by roasting it. It turns golden, crisp on the outside, and extremely tender on the inside. It is well-known for its high content of vitamins, fiber, and antioxidants. 

Ingredients

  • 1 large cauliflower

  • 3 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • 1 teaspoon of sweet paprika (or hot if preferred)

  • Salt to taste

  • Black pepper

     

    Optional: a splash of lemon or grated cheese

Method

Preheat the oven to 200 °C.

  1. Cut the cauliflower into medium-sized florets.
  2. In a bowl, mix:
       olive oil
       minced garlic
       paprika
       salt and pepper
  3. Toss the cauliflower in this mixture to ensure it is well coated.
  4. Place it on a baking tray without overcrowding.
  5. Roast for 20–25 minutes, until golden and slightly crisp.
  6. Optional: add a few drops of lemon or some grated cheese at the end.

Serving Suggestions 
   As a side dish for meat or fish.
   With yoghurt and lemon sauce.
   Mixed with rice or quinoa for a complete meal.

Sautéed Green Asparagus with Garlic and Lemon

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The combination of golden garlic and the citrus touch of lemon enhances its natural flavour without overpowering it, resulting in a dish that is light yet aromatic. This quick preparation is perfect as a healthy side or even as the star of a light meal.

Ingredients

  • 1 bunch of green asparagus
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Juice and zest of ½ lemon
  • Salt and pepper

Method

  1. Wash and trim the tough ends of the asparagus.
  2. Sauté in hot oil for 5–7 minutes.
  3. Add chopped garlic towards the end to prevent burning.
  4. Incorporate the lemon zest and juice, season with salt and pepper, and serve.

Perfect as a side dish or top with a poached egg.