Category

Vegetarian

Sometimes you end up with veggies languishing in the bottom of the fridge crisper. It’s a part of life for most of us. When you participate in the community supported agriculture model, there’s no doubt that, unless you’re a dedicated vegetarian, food can start to build up.

That’s not so much a problem with locally grown food, because it stores for a hecking long time, but yep, there can be times when some of it gets past its prime. So what to do with it?

Definitely don’t throw it out. In fact, you don’t even have to compost it. Not straight away, anyway.

Make your own vegetable stock! It’s probably the easiest thing to do ever, each batch brings its own character to your dishes and — best of all — no additives, no powdered this or emulsified that. Just veggies.

Some great advice I read is to not just chuck out the bits of veg that you chop off as you cook, but keep them in a bag in the fridge until it’s full, then make stock from that! Great idea! You can still chuck the veg in the compost after you’ve made stock from it. No waste plus you’re getting even more value from the food.

Veggies good for making stock: onions, leeks including the tops, carrots, celery including the leaves, fennel including the tops, mushrooms including the stalks, parsnips… that sort of stuff.

Veggies NOT good for making stock: zucchini, potatoes, turnips, broccoli, beans, beetroot… that sort of stuff. They’ll overpower the flavour, or might make it cloudy, and some add an unwanted bitterness.

You can add garlic or spices or even salt to the stock, if you like, but I prefer to have the option of adding those extras when I cook the meal itself.

Vegetable stock

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Serves: 10 cups Prep Time: Cooking Time:

Ingredients

  • odds and ends of suitable vegetables, in roughly equal quantities
  • 1 teaspoon whole peppercorns
  • 1 bay leaf
  • 2.5 litres water

Instructions

  1. Rinse and chop the vegetables into large chunks and plonk them in a large soup pot.
  2. Let the vegetables sweat on a low heat for about 10 minutes, just in the residual water from rinsing. Stir them a few times.
  3. Add the water, peppercorns and bay leaf and increase the heat to bring to a low boil.
  4. When it reaches boiling, reduce the heat to a very low simmer.
  5. Leave it just at boiling point for at least an hour, occasionally stirring gently.
  6. Remove it from the heat and strain the vegetables through a colander, catching the stock in another pot or bowl.
  7. Let it cool a little, then strain the stock once more through some cheesecloth or a clean cotton/linen tea towel.
  8. Once its completely cool, freeze the stock in useful portions (I had a bunch of jars that hold 1 cup, so I used those).
11 June, 2018 0 comment
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After thinking I might not be able to source any cauliflower for LocalTable subscribers, turns out there’s actually loads of it available. Even though I do love my veggies super simple and I’m happy just to lightly boil or steam, it can all get a bit same-y, so I thought I’d give this growing trend of cauliflower rice a go.

It seems very popular with followers of the paleo diet, which is probably why I’ve steered away. I’m not a diet follower, me. Unless eating locally grown is considered a diet.

Anyhoo, I’m a convert! This was so incredibly easy and quick and it doesn’t even really need a recipe, because the variations for it are endless. Definitely going to do this more often.

This made a great lunch for me (with leftovers) and was almost as quick as making a toastie!

Cauliflower rice vegetable stir fry

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • slurp of rice bran oil (or peanut or any oil that is good for high temperatures)
  • drizzle of sesame oil
  • slurp of tamari (or soy or any stir fry sauce)
  • 1 chunk ginger, minced
  • 1 clove garlic (or more if you like), minced
  • chilli to taste (fresh or dried), finely chopped
  • 2 shallots, chopped (keep some aside for garnish)
  • 4 mushrooms, sliced
  • 1 capsicum, chopped
  • 1 head cauliflower, chopped
  • 4 handfuls of snowpea sprouts, optional

Instructions

  1. Whiz the cauliflower chunks in a food processor until they look like rice.
  2. Heat a wok over a high heat. When the wok is hot, pour in the rice bran oil.
  3. Add the ginger, garlic, chilli, shallots, mushrooms and capsium. Toss in the oil for a minute or two, taking care not to let anything burn or go soft.
  4. Throw in the cauliflower rice and toss.
  5. Drizzle over a small amount of sesame oil and add the tamari. Toss for a few more minutes.
  6. Divide into bowls and plonk the snowpea sprouts on top, if using.
  7. Serve with a few chopped shallots sprinkled over for a garnish.
12 May, 2018 0 comment
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Vegetables when I was growing up were boiled. Or roasted, but mostly boiled. And that’s fine, but they were really, really boiled. And heavily salted. As such, I had no idea what vegetables actually tasted like until I started cooking for myself and discovered that if you don’t boil the life out of vegetables, they taste magnificent!

Perhaps it’s because of this discovery relatively late in life that I genuinely enjoy vegetables that have simply been steamed or lightly boiled, just beyond blanching. As such, I don’t do fancy things like sauces or bakes for veggies very often.

However, when children entered my life, they didn’t appreciate the magnificence of vegetables nearly as much as me (go figure) and so I discovered the wonder of pouring cheese sauce over just about everything in order to get it into their bodies. It’s such a simple thing to do that will turn anything into a comfort food that no one ever seems to tire of.

So even though I could eat boiled cauliflower all season, that doesn’t make for a very interesting recipe to share, so here’s my super basic cauliflower cheese recipe.

Feel free to add other vegetables to it (of a similar type, so they cook at the same rate) and use any type of mustard and cheese combination you fancy. Then cosy up to this family favourite as the days continue to shorten.

Cauliflower cheese

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 small cauliflower head, chopped into medium-large florets
  • 2 large blobs of butter
  • 1/4 cup plain flour
  • 1/2 cup milk (approx)
  • 2 teaspoons Dijon mustard
  • 3/4 cup sharp vintage cheese, grated
  • salt and pepper to taste

Instructions

  1. Preheat oven to 200º.
  2. Boil the cauliflower florets in a saucepan until they’re about half cooked, then drain well.
  3. Melt the butter in a medium saucepan over a low heat.
  4. Add the flour and mix well with a small whisk to remove any lumps. Let that cook gently for about a minute.
  5. Pour in the milk a little at a time and whisk in well as you go, keeping the heat very low. You want the mixture to be quite runny, so add as much milk as you need. Don’t feel you have to be precise about the amount, just don’t add it too much at once.
  6. When it’s well mixed, add the mustard (to taste) and stir, stir, stir with that whisk.
  7. Then add about 2/3rds of the cheese and stir, stir, stir.
  8. If the mixture looks too thick, then add small amounts of milk and keep stirring. Season to taste, if you like. Simmer for a minute or two, then remove from the heat.
  9. Meanwhile, tip the cauliflower into a shallow baking dish, then pour the cheese sauce over the top, making sure you cover it all.
  10. Sprinkle the leftover cheese over the sauce, then bake for 20-25 minutes. It’s done when the top is golden brown.
26 April, 2018 0 comment
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Celeriac is, yes, very much like celery, but you eat the root, not the stem. The root’s flavour is very similar to celery with a hint of parsley. You can also eat the stems and leaves, but they’re better for using in stocks and soups, rather than eating raw or juicing, like you would celery.

You can boil and mash celeriac, grate it raw into a salad, chuck it in a stew or even roast it. You can do pretty much anything with it, but one of my favourites is to make a soup with it. So I did.

Celeriac soup

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 2-3 generous blobs of butter
  • 1 bulb celeriac, topped & tailed, skin removed and cubed
  • 1 large potato (or 2 small), peeled and cubed
  • 1 leek (not the tough part), sliced thickly
  • 1 large clove garlic (or more), sliced thickly
  • 1.25 litres vegetable stock (or chicken if you like)
  • salt & pepper to taste

Instructions

  1. Gently heat a large soup pot.
  2. Once it’s at temperature, throw in the butter. It should quietly sizzle and not smoke or go brown. If it does, turn it down, clean the pot and start again! Don’t burn the butter!
  3. Chuck the celeriac, potato, leek and garlic into the pot and gently sautée for about 10 minutes or until the vegetables are starting to soften.
  4. Add the stock and bring to the boil, then turn down the heat to let it simmer for about 20 minutes or until the celeriac and potato are very soft.
  5. Purée in a blender or food processor in batches until completely smooth. You might like to mash it in the saucepan a bit first to make it easier to transfer to the blender. [ed: I use a stick blender in the pot itself… saves on the hassle and the washing up, just be careful not to splash yourself with boiling soup.]
  6. Return to the pot to reheat.
  7. Season to taste.
  8. Serve with crusty bread. You might also like to drizzle some olive oil or pesto over the top.

Notes

You can also chop up some of the celeriac stalks and add to the soup for a stronger flavour.

5 April, 2018 0 comment
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I had to do a huge harvest of the silverbeet in my garden. It was starting to get a bit out of control and it looked like some disease was setting in, so I gave it a massive prune.

Even with just a few plants, I haven’t been able to keep up with their production and my kids and I are feeling a bit “silverbeeten”. So what to do with it all? Save it for later, that’s what! It’s so quick and easy to freeze silverbeet, or kale or beetroot leaves or chard… any of that sort of leafy green…. it would be criminal for any of this easy-to-grow, cheap-to-buy, super-nutritious food to end up in the compost (guilty as charged).

LocalTable subscribers span the spectrum of cooking knowledge and ability, some are very accomplished and others are more like me: still working things out. That’s why I keep things simple. Firstly, because that’s about all I can manage or have time for, but mainly because those who know what they’re doing don’t need help from me.

So rather than come up with another leafy green recipe for you, I’m going to answer the question I’ve been asked a few times about how to preserve silverbeet (or kale or beetroot leaves or chard or [insert leafy green here]) with some simple illustrated steps.

Frozen leafy greens

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Serves: varies Prep Time: Cooking Time:

Ingredients

  • all the leafy greens you can't fit in your bellies

Instructions

Give it all a rinse in case there are any little spideys or snails.

Chop roughly, including the stems! Don’t waste them, they’re delicious. But don’t bother with tough kale stems.

Boil the kettle and pour over the chopped greens. Swoosh around for a couple of minutes.

Drain into a colander and rinse with cold water.

Allow to dry out almost completely. I press it between some clean tea towels.

Pack into zip lock bags (use the salad bags you get in your box!), squeeze out the air, seal and freeze.

Notes

There are variations on this method, like using iced water and vacuum sealing the bags, but I think that's over engineering things. This method works just fine and is low fuss. I preserved the equivalent of two big bunches of silverbeet here and it made 2 x 250gm bags and 1 x 350gm bag. A bag that size is about right for a frittata, but use two or three for a pie or lasagna. Easy!

5 April, 2018 0 comment
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Sad but true, I also have not very fond childhood memories of eating cabbage. Look, the fact is, I grew up in Anglo Australia in the 70s and 80s and cuisine was still pretty much stuck back in The Empire Days. Boiling and grilling with a bit of baking was about it.

But that’s why I’ve been enjoying making the dishes for these recipes. Some of them are favourites of mine since I started working out how to cook stuff that I liked and some of them are new to me. Cooking something new can be a bit of a gamble, which is what this was. I wanted to cook something using cabbage, potato and leek. I found a Hungarian stew called Kelkáposzta főzelék (warning: DO NOT do a Google image search on that) and it made me strangely curious, because it’s basically boiled cabbage, but better, so I chose it.

I didn’t have the right spice in the pantry, so I improvised a bit and even though I ended up overcooking it and it didn’t look much more appealing than the photos of it on the interwebs, it actually tasted pretty good! I also pan-fried some chicken breast coated in dukkah and they went well together. Now I’ve cooked it once, I’d change a couple of things, so I’ve written the recipe to incorporate those changes, which means it’s not fully tested. But I reckon it would be better the way I’ve described it below.

Fraser (Flood & Drought) grew the Savoy in this recipe. He said he grows two types of cabbage: one that’s good to eat raw, the Sugarloaf, and this one that’s good for cooking. So here it is, a really good rainy night comfort food sort of dish that’s not quite a Hungarian cabbage stew (and yes, it was cold and raining when I ate this, hello autumn).

Savoy & potato stew

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 2 big blobs of butter
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1/2kg potatoes, scrubbed and diced
  • half a Savoy cabbage, thinly sliced
  • 1l water
  • 1 tablespoon cardamom powder
  • 1/2 tablespoon cumin powder
  • 2 more big blobs of butter
  • 2 tablespoons flour
  • 1-2 tablespoons sweet paprika powder
  • salt to taste

Instructions

  1. Melt the butter over a low heat in a soup pot.
  2. Gently sautée the leek and garlic until soft, about 5-10 minutes.
  3. Add the potato, cabbage and water and stir through. You can reduce the amount of water to add, if you like, but this dish is meant to be quite liquidy. I drained some off when I served it.
  4. Stir in the cardamom and cumin, salt to taste, then simmer until the potatoes are tender, about 15-20 minutes.

While the stew is cooking, prepare the roux (basically a thickener).

  1. Melt the extra butter in a pan and stir the flour to make a paste. Mix well and constantly.
  2. After a couple of minutes, start adding some of the water from the stew to the paste, a tablespoon or two at a time, stirring constantly until it reaches a nice saucey consistency, not too runny and not too thick.
  3. Take it off the heat and stir in the sweet paprika.
  4. Pour the roux into the soup pot and simmer for another 2 minutes.
  5. Serve as a side dish, or as a stew on its own.

Notes

A waxy potato would be best in this recipe, but I only had Sebago at the time I made this one. They were OK, but I overcooked them slightly and Sebagos are less forgiving.

22 March, 2018 0 comment
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In a sweet moment of synchronicity, I came across this recipe as I was adding a blog post to the SAGE website from a member who had written about what’s good to eat at this time of year. I’d already been thinking about finding a carrot recipe and here it was, falling into my lap. So I made it.

It’s my favourite kind! Easy!! Chuck stuff in a pot, let it cook for ages. Blend. Eat.

Carrot & ginger soup

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Serves: 4-6 Prep Time: Cooking Time:

Ingredients

  • generous slurp or two of olive oil
  • 1 bunch carrots, scrubbed and chopped into chunks
  • 5cm cube fresh ginger root, scrubbed and roughly chopped
  • 5 heaped teaspoons cardamom powder (or grind your own from toasted cardamom pods)
  • 1 litre vegetable stock
  • 5 cloves garlic, peeled and roughly chopped
  • coconut cream (optional)

Instructions

  1. Gently heat the oil in a soup pot over a low heat.
  2. Add the cardamom, ginger and carrots. Shake the pan to coat in the oil, then pop the lid on and sauté over a very low heat for 20 minutes. Check and stir occasionally to make sure it’s not too hot and sticking to the bottom.
  3. Pour in the stock, bring to a boil, then simmer over a low heat for 40 minutes.
  4. Add the garlic and simmer for another 5 minutes.
  5. Remove from heat and let it cool slightly before blending to a smooth consistency. I use a stick blender for less washing up. Add more hot water if you like.
  6. If you’d like a creamier soup, mix in as much coconut cream as you like and heat through.
  7. Garnish with fennel or coriander or pretty much anything you like.
  8. Serve with crusty bread and maybe a salad or some steamed greens on the side.

Notes

This soup freezes well. Maybe freeze before adding any coconut cream. You could also add a whole leek (white part) to this recipe.

15 March, 2018 0 comment
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I seem to start most of my recipe preambles with a tragic food story.

I studied German for 5 years in a private girls’ secondary school in the 80s (yeah… so useful). Anyway, the text books were stuck in the 70s and the teachers were stuck in the 50s. Probably the best thing about German was that I wasn’t in a science or maths classroom. Something I now regret, but I was one of those kids you couldn’t tell anything. The other good thing about German was the giggle factor. That language just IS funny (mein Vater *snigger*). It sounds funny and depending on how you interpret some words, you can get some pretty funny translations. “Sauer”, for example, is really what it sounds like (sour), but you can also interpret it as “angry”. “Kraut” refers to the cabbage, but it can also be a herb in a broader sense. Angry herb? HAHAHAHAAHAAAAAAA… no? Maybe it’s just me.

I remember one teacher bringing in some German food from time to time and it was all, without exception, awful. Pfeffernüsse? What the…? This is a biscuit?? And sauerkraut… I can’t even… The stuff we ate came from the supermarket and looked, smelled and tasted gross. I think it had a lot of vinegar in it.

As a result, I’ve never really been keen on making sauerkraut, even though I’ve since eaten sauerkraut and it was really yum. No vinegar, for a start. Just salt. That’s it. Salt. And not much salt either.

I’ve had some veggies backing up in my crisper lately, so I’ve finally taken the plunge, put aside my fear of botulism and made some angry herb. As I started googling around, I realised it doesn’t just have to be cabbage. You can whack any old thing in there (just about) and so I did.

I used up my last watermelon radish, half a bunch of carrots, a whole Sugarloaf cabbage and then some and even one of the beetroots I’ve had loitering at the bottom of my crisper for weeks. Man, they keep well. The beets meant my sauerkraut salad is very red and I would have liked the pretty colours of the carrots and radishes to show through, but what the hey. It still looks great. Just very red.

I won’t know the results for another week, so this recipe isn’t fully tested. But I hope it will encourage you to give fermenting a go at home. It’s super easy. Just don’t poison yourself.

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Serves: 2 x 550ml jars Prep Time:

Ingredients

  • 1.5 - 2 Sugarloaf cabbages
  • 1/2 bunch of carrots, scrubbed
  • 1 watermelon radish, scrubbed
  • 1 beetroot, scrubbed
  • 1 tablespoon Murray River salt (or any salt, I just like using Australian salt)

Instructions

First, sterilise the lids and jars.

  1. Wash the jars in hot soapy water, rinse thoroughly in hot water, drain a bit, then put upside-down in a cold oven. Heat oven to 100ºC. When it reaches temperature, leave the jars in for about 10 minutes, then carefully remove. They need to be completely dry. Turn off the oven when you remove the jars.
  2. Wash the lids in hot soapy water, then boil them in a saucepan of water for 5 minutes. Drain and let dry. You can put them in the cooling oven for a bit to make sure they are completely dry.

While the jars and lids are drying, prepare the vegetable mix.

  1. Peel off the outer leaves of the cabbages, wash and set aside.
  2. Cut the cabbages in half, remove the heart and thinly slice. Place in a large bowl.
  3. Grate the carrots, radish and beetroot and add to the bowl.
  4. Sprinkle the salt over the vegetables.
  5. Make sure your hands are clean and massage the vegetables and salt until they are soft and very watery, about 10 to 15 minutes.
  6. When the jars are cool and the mixture is quite mushy, tightly pack them with the mixture and pour the liquid evenly between the two jars, leaving a small gap at the top.
  7. The liquid should completely cover the mixture. If there isn’t enough liquid you can top up the jars with a brine made with a ratio of 1 cup water to 1 teaspoon salt.
  8. Fold up the outer cabbage leaves you put aside and squish them on top of the vegetable mixture to help it stay tightly packed and covered by the liquid.
    Wipe the rims (with something clean and dry, like a fresh tea towel) and loosely seal with a lid, so the air can escape as it ferments over the next few days.
  9. Leave the jars on a shelf somewhere cool and away from direct sunlight for 7 days. Check periodically to see if you need to release some air from the jar as fermentation progresses.

After a few days, the cabbage on top might start to look a bit erky. If so, remove it and replace with fresh cabbage leaves (or something else vegetable-y, like carrot or beetroot tops) to keep the mixture pressed down and submerged in the brine.

If you see any scum develop, remove it with a spoon.

After a week, you can eat it! Remove the cabbage leaves (or whatever) on top and keep in the fridge. It should last a few weeks.

1 March, 2018 0 comment
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Not a great fan of cabbage, me. But this Sugarloaf variety might just turn me around!

When Fraser from Flood & Drought came up with snake beans and Sugarloaf cabbage (as well as his consistently delicious carrots) for the boxes, I figured it was best to ask him what to do with them.

He sent me a photo of his dinner that night and a rough method. He’d used an Ottolenghi recipe as a guide. I then put a slight twist on it, because I had a couple of different ingredients available. You will probably put your own twist on this version, depending on what you have available.

That’s the right way to cook: ingredients first, recipe second. Don’t have an ingredient? Use something else! Just keep it simple and you can’t go wrong.

I reckon you can split this between 2 for a meal, or between 4 as a side dish. I lightly marinated and pan fried some steak to medium rare (actually got it right this time), sliced it and plonked it on top of the stir fry. Delish.

It’s also really quick. As Fraser said: the brown rice takes about 45 minutes to cook, but after that it’s only 10 minutes for the rest. You can put the rice on and go shower/shave/hang out the washing, so it’s essentially a 15 minute meal if you use black bean sauce from a jar. That gets my vote.

Stir fried snake beans and sugarloaf

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • generous slurp of rice bran oil (don't use olive oil, as it will burn and smoke)
  • 1 cup brown rice, cooked
  • 1/2 Sugarloaf cabbage, thinly sliced
  • 1 bunch snake beans, cut into 10cm lengths
  • 2 carrots, scrubbed and cut into thin 10cm strips
  • 1 clove garlic, minced (optional, the black bean sauce I used is garlic-y enough)
  • generous dollop of black bean sauce (get a good one)
  • 2 green onions, chopped for garnish (or coriander or anything you feel like)

Instructions

  1. Heat a wok. Make sure it’s HOT.
  2. Add the oil, swish it around.
  3. Working quickly, chuck in the rice, cabbage, beans and carrots and garlic if using. Keep it moving, keep it moving… stir, scrape, flip, mix.
  4. Plonk in the black bean sauce, keep stirring, scraping, flipping and mixing for a few minutes. Don’t let the cabbage lose its colour. If it’s starting to look grey, get the wok off the heat.
  5. Serve with a sprinkle of green onion on top.

Notes

I don't even have a wok. I used a big saucepan and it still came out great. Whatever you use, just make sure it's really hot. We're not after a gentle, slow sizzle here. It's quick and frenetic.

8 February, 2018 0 comment
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This is a recipe that is familiar to probably everybody: frittata. Or my version of it anyway. You can make frittata a bizillion different ways. It’s basically just vegetables, cheese and eggs cooked into a pie. It’s the ultimate user-upper of whatever you’ve got. I make mine in a baking dish in the oven, but I’ve seen a few different methods.

I used cherry tomatoes from my garden, but Romas are great as well… not so juicy. Slice or chop them, your choice. Same with the spuds. I also used warrigal greens instead of my usual spinach, which added a lovely flavour. The Dutch Cream potatoes are also a good choice for a frittata as they are the waxy type of spud, rather than the floury type.

Zucchini is great in a frittata… ah heck, anything is. Some people insist on adding ham or bacon. OK, then. Whatever. Anything goes!

I never make the same frittata twice, so this is just the way I made it last time.

Leftovers are also really great for lunch the next day.

Oven baked frittata

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • a slug of oil (olive, rice bran, whatever you fancy)
  • 1 leek, sliced
  • 1 clove garlic, minced or grated (or more!)
  • 1 large carrot, scrubbed and grated
  • 1 zucchini, grated
  • a few mushrooms, halved and sliced
  • 2 potatoes, scrubbed and chopped into 2cm chunks (or sliced)
  • 1 bunch warrigal greens, leaves removed and chopped
  • 10 cherry tomatoes, halved
  • 1/2 bunch parsley, chopped
  • 1-2 cups tasty cheese, grated (or combine with a hard, sharp cheese as well)
  • 6 eggs, lightly beaten
  • a splash of milk
  • salt and pepper to taste

Instructions

  1. Preheat oven to 200ºC.
  2. Grease a baking dish (not too big).
  3. Boil the potato chunks in a saucepan until they’re at least half cooked to almost cooked, then drain well.
  4. While the spuds are boiling, gently heat your favourite frying pan.
  5. Once it’s at temperature, add the oil.
  6. Gently cook the leek and garlic in the oil for a few minutes until the leek goes soft. Don’t burn the garlic! Turn the heat down if it starts to brown. Add the mushrooms and grated carrot and zucchini and continue cooking for at least another 10 minutes, stirring occasionally. It should all be nicely soft and cooked down. Take it off the heat.
  7. While the spuds and leek mixture are cooking, boil the kettle.
  8. Put the warrigal greens in a large pot or bowl. After the kettle boils, pour the hot water over the the greens. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Drain well.
  9. Toss the leek mixture, potato chunks, warrigal greens, cherry tomatoes, cheese and parsley into the baking dish and carefully mix around a bit.
  10. Add the milk to the eggs and season with salt and pepper, then pour over everything in the baking dish.
  11. Bake for around 40 minutes. Check it at 30 minutes. Cooking time will vary according to the size, shape and thickness of your baking dish, so you’ll have to use your judgement. It should be nicely golden on top and firm but not dry in the middle.
  12. Let it stand for at least 5 minutes so it can set.
  13. Serve with a salad.
1 February, 2018 0 comment
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