Crispy Feta Pastries with hot Jalepeno, Coriander and Lime Dressing

Crispy Feta Pastries with hot Jalapeño, Coriander and Lime Dressing

Cooking / Preparation Time - 20mins

Ingredients -

1 x Pack of ready made filo pastry

1 x Pack of feta cheese

1 x Spring onion- Finely sliced

1 x Bunch of parsley - Finely sliced

Seasoning - Salt & fresh black pepper

2 x Limes sliced in quaters to garnish

1 x Handful of fresh coriander, roots washed and included - finely chopped

1/2 x Zest of lime

Juice of 2 fresh limes

1 x Whole jalapeño pickled and sliced

1/2 x Green chilli

Sprinkle of salt

Dash of white pepper

Rapeseed oil for frying- whole bottle

Instructions -

Combine the feta, sliced spring onions and parsley before seasoning with salt and pepper and a dash of olive oil. Add two tablespoons of Feta onto three sheets of Filo pastry then using water wet the pastry around the mixture and fold into a half moon shape. You may need to also add a tiny bit of water to the edges of all layers of the pastry so that they stick.

Heat the rapeseed oil on a high heat for a few minutes. Next, test the heat by adding a small piece of pastry. It should fizz and float to the top if the oil is hot enough. When the oil is hot enough add two pastries at a time and cook for around two minutes until golden. Set your golden pastries to one side on paper towel to soak up some of the oil. These can be kept warm in the oven while cooking the others.

Allow one pastry per person as a starter or two as a main.

For the Jalapeño, Coriander and Lime dressing, you need to combine all the listed ingredients and using a hand blender blitz it until smooth then serve alongside your feta parcel.

For a whole load more vegetarian dishes check out the Get In My Gob website and blog

Gruyere, Spinach & Sprout Bake With Basil Oil Topping

This has to be my ideal hangover dish and it's perfect on a rainy day when you're in need of some comfort food and stodge. Serve it up with a salad or keep it simple and get stuck into this on it's own. The beauty of this dish is it's versatility, you can swap in any green vegetables or stick with what's seasonal. Peas and mushrooms work really well too. A great dish if you're feeding a few, it will not disappoint. If you're unable to find vegetarian Gruyere then just switch with any veggie cheese you can get your hands on.

Gruyere, Spinach & Sprout Bake with Basil Oil Topping

Cooking / Preparation Time - 40 mins

Feeds - 6/8

Ingredients - 

500g x Conchiglioni - Cooked until al dente

1/2 x White onion - Finely sliced

500g x Fresh spinach

1 x Ball of veggie Mozzarella 

400g of Brussels sprouts - Outer layer peeled and cut in half

Cheesey Sauce Ingredients -

300g vegetarian Gruyere cheese - Grated

1 x Pint of semi skimmed mik

Salt & Pepper

1 x Teaspoon of English mustard

2 x Tbsp of butter

2 x Tbsp of plain flour

Basil Oil -

1 x Handful of fresh basil leaves

1 x Garlic clove

1 x Tbsp of grated vegetarian Parmesan style cheese

Extra virgin olive oil

Instructions -

Start by boiling a large pan of water add a sprinkle of salt followed by the Conchiglioni, cook for about 10 mins on a high heat. 

Whilst the pasta is cooking melt the butter on a medium heat in a separate pan. Once melted add the flour and stir into a paste, allowing it to cook for a couple of minutes. Begin to gradually add in the milk, continuing to do this until you've added all the milk and the flour has dissolved. Add the salt, pepper and mustard followed by the grated veggie Gruyere. Continue to stir until you have a smooth thick cheesey sauce. Give it a try to check the seasoning and adjust accordingly before adding in the sliced onion, sprouts and spinach and cook for a further 5 minutes. 

Once the pasta is partly cooked, drain and add to a large oven proof dish. Tear up the veggie Mozzarella over the pasta and cover with your cheese sauce, sprouts and spinach. Add some extra grated cheese over the top and bake for 20 mins on 190 degrees Celsius, if it's still not crispy enough place it under the grill until golden.

For the basil oil muddle the garlic, basil and veggie Parmesan together before stirring in extra virgin olive oil. Drizzle over the pasta once it's cooked and serve straight away.

View my 'Reluctant Vegetarian' Blog on The Independent-

http://blogs.independent.co.uk/2013/10/23/dish-of-the-day-the-reluctant-vegetarians-recipe-for-gruyere-spinach-and-sprout-bake-with-basil-oil-topping/

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Black Bean Stew- ANOTHER POP-UP MENU

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This dish has made it's way onto the menu of next Pop-Up restaurant which takes place this October  24/25/25th at Jones & Sons Dalston - check out the website for details www.getinmygob.co.uk if you're quick you can still book.

Not only is this a great winter warmer but it's a full on hearty meal combing a good amount of spice, smokiness and all the beans and veg you need to stay on top form throughout winter. All that's required is one big pot, a bit of patience and some fresh extras to stack on top. Make sure you don't miss out the dark chocolate as this adds a good amount of depth of flavour as do the fresh chillies, avocado, sour cream, spring onions and tortilla chips that I strongly advise you garnish with.

Black Bean Stew (v)

Feeds - 6/10

Cooking / Preparation Time - 2hrs

Ingredients - 

3 x Tins of Black beans

2 x Tins of tomatoes

2 x bay leaves

4 x Cloves of garlic - crushed and added whole

1.5 x Tbsp of smoked paprika

2 x Tbsp of ground cumin

100g of Dark chocolate

2 x White onions - Cubed

2 x Sticks of celery - Cubed

2 x Carrots - Cubed

1 x Ancho Chilli / Dried poblano chilles

2 x Vegetable stock cubes dissolved in 3 pints of water

2 x Tbsp of dried oregano

1 x Tsp of cinnamon

Dash of Red wine vinegar

Gug of oil

Salt & Pepper

Stacked Extras -

2 x Spring Onions - Finely sliced

1 x Medium red chilli - Finely sliced

2 x Ripe Hass avocados - Roughly scooped out

1 x Pot of sour cream

3 x Fresh limes - Quartered & squeezed

1 x Pack of tortilla chips

1 x Handful of coriander

Instructions - 

Combine the onion, carrot, celery bay leaves and garlic to a glug of oil and allow to cook on a medium heat for 4/5minutes. Add in the beans, tin tomatoes followed by the vegetable stock, dried pepper and all other remaining components, leave to cook with the lid off on 190 degrees Celsius for an hour, stir then cook for a further hour. Check seasoning and adjust accordingly.

Muffin Tinned Huevos Rancheros

Eggs don't have to just be a breakfast time treat and this dish is proof. This is a spin on a Mexican classic and perfect for the dinner table. It's so versatile and you'll be able to make variations from serving to serving by going as spicy, as cheesy or as or as big on the salad as you want. This works as a a starter on it's own or doubles up a the perfect side dish to a steak. Try adding chorizo for a extra meaty spice or mushrooms if sticking with the vegetarian option.
This will be one of the starters at GET IN MY POP UP where East London produce meets Latin American inspired cuisine.
Last few places available by booking via www.getinmygob.co.uk or emailing popup@getinmygob.co.uk

Muffin Tinned Huevos Rancheros 

Coking / Preparation Time - 15/20 mins

Feeds - 4/6 

Ingredients -

Smoky Spiced Tomatoes

1 x Tin of good quality tomatoes

1 x Large clove of garlic

1x Sprinkle of oregano

Seasoning - Salt & pepper

1/2 x tsp of smoked paprika

Cheesey Gruyere Sauce 

2 x tbsp of salted butter

2 x tbsp of plain flour

Sprinkle of salt

1/2 x tsp of English mustard

3/4 x Pint of semi-skimmed milk

70g of Grated Gruyere cheese

Eggs (free range) - Allow one per person - Remove the majority of the egg white 

1 x Pack of Tortillas - Each tortilla halved

1/2 Pack of Lambs lettuce - Thoroughly washed

1/4 Pack of Feta cheese - Crumbled

1/2 x Pot of sour cream

Sprinkle of smoked Paprika

Jalapenos - Options for extra spice

Instructions - 

Start by crushing and finely slicing the garlic to add to a pan on a medium heat along with the tinned tomatoes, smoked paprika, oregano and seasoning. Leave to cook on a medium heat while preparing the other ingredients.

For the cheesey gruyere sauce start by melting the butter on a medium/low heat. Once it's fully melted add the flour and mustard and stir thoroughly until it forms into a paste. Continue to stir for a minute or so then add the milk gradually until the paste turns into a thick sauce. Next add the seasoning and grated cheese and keep stirring until it starts to become a smooth, lump free sauce. Continue to cook on a medium/low heat until ready to use ensuring you stir it often enough so it doesn't stick or burn to the bottom of the pan...it can easily happen.

Once you've sliced your tortillas in half take your non-stick muffin tin and press the tortilla into it (butter the tin if it's not non-stick). Add a dollop of the cheesy sauce followed by the egg yolk, removing the majority of the egg white so that it doesn't spill over or out of the sides. It's easier to not overcook your egg this way too.  Cook on 180 degrees Celsuis for 5/10 mins and serve so that the egg is still runny.

Serve with a garnish of lambs lettuce, a sprinkle of goats cheese, a few dollops of sour cream and as much paprika as you like. Season with salt and freshly ground black pepper.

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Grapefruit, Red Chilli, Hot Radish & Fennel Ceviche

Grapefruit, Red Chilli, Hot Radish & Fennel Ceviche

Cooking / Preparation Time - 10mins

Feeds - 4/6 (As a side or starter)

Ingredients - 

White fish such as halibut /Scallops/ Prawns work - Allow around 50g per serving - Finely sliced

1 x Grapefruit - Remove pith and slice into segments, mix juice with lime

1/2 Fennel - Finely sliced

1 x Pomegranate - All seeds removed from pith

3 x Radishes - Finely sliced

2 x Limes - Juiced

Small bunch of coriander - Leaves separated

1 x Medium red chilli - Finely sliced

Instructions -

Start by slicing the white fish and covering with the lime juice and chilli, display them neatly then add the radishes, fennel, grapefruit, extra chilli and coriander. Add in small portions of the pomegranate along with a small amount of the juice.

Either serve straight away allowing just a minute or two for the fish to marinate in the lime or leave for between 5minutes and an hour. 

I like the roughly stacked approach for this dish, plus it gives you the option to marinate it all prior to serving.

One Dish & Done - Crispy Sage, Halloumi, Crunchy Sprouts, Greens & Corn

One Dish & Done - Crispy Sage, Halloumi, Crunchy Sprouts, Greens & Corn

It's getting to that time of the year again when you can easily be burdened by a soggy sprout on your plate...so here's a recipe the ensure there's not a soggy one in sight. Instead enjoy a carb free meal of crispy sage, halloumi and crunchy sprouts with fresh corn and a decent helping of greens. This is seasonal, surprisingly filling and this hearty dish is super easy, super quick and super delicious. TRY IT.

Feeds - 4/6

Cooking/Preparation Time - 10 mins

Ingredients - 

1 x Pack of Cavolo Nero - Around 8 large leaves shredded around 1/2cm thick

3 x Corn on the cob - Kernels removed

2 x Packs of halloumi - Cubed

10-15 Brussel Sprouts - Outer leaves removed, washed and halved

6 x Radishes - Half quartered, half finely sliced

10 x Sage leaves

1 x Chunk of Butter

2 x Big glugs of rapeseed oil

Black Pepper

2 x Tbsp of Toasted Black sesame seeds

Instructions -

Start by melting the butter with the oil and add the sage leaves, halloumi and brussel sprouts. Let them cook on a medium to high heat until both the halloumi and sprouts turn golden. Remove the halloumi so it doesn't overcook and put to one side. Add in the kernels of corn along with the sliced cavolo nero and black sesame seeds, giving it all a good stir in order to ensure it cooks evenly. Cook for a further 2/3 minutes.

If you're cooking on a gas hob you should be able to cook this all within 5/6 minutes. Serve up evenly across plates and garnish with sliced radishes, crispy sage leaves and a extra sprinkle of black sesame seeds.

For a whole load more vegetarian dishes check out http://www.getinmygob.co.uk

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RELUCTANT VEGETARIAN- BLACK BEAN STEW

http://blogs.independent.co.uk/2013/10/02/dish-of-the-day-the-reluctant-vegetarians-recipe-for-black-bean-stew/

Argentinian Pork & Date Ragout - ON THE MENU AT THIS MONTHS GET IN MY POP-UP.

One of the dishes on the menu at this months GET IN MY POP-UP. 

Taking place at http://jonesandsonsdalston.com on the 24/25/26th OCTOBER.

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This has to be a favourite of mine with it's sweet, smoked, melt in your mouth generous chunks of pork, courgette and stewed dates. It works perfectly alongside the crunchy, fresh herbs and chilli additions.

The Argentinian Pork & Date Ragout will be one of the main courses being served up at the next Get In My Pop-Up, where we'll be offering up the best of British with a Latin twist. You can expect everything from Scallop, Grapefruit & Hot Radish Ceviche to Crunchy Corn Gratin and Chilli Hot Chocolate with a Pistachio Float and a Cinnamon Straw. Expect to see our local fish monger and butcher serving up their speciality produce.

Argentinian Pork & Date Ragout

Cooking / Preparation Time 4/5hrs

Feeds 4/6

Ingredients - 

1 x Red onion - Roughly chopped into quarters

1 x Tin of tomatoes

4 x Cloves of garlic - Crushed and sliced

1 x Courgette - Sliced into chunks

2 x Bay leaves

Pork Shoulder around 700g - Fat removed and cubed

1 x Ancho Chilli / Dried poblano chilles

1 x Tbsp of smoked paprika

Salt & black & white pepper

2 x Chicken stock cubes

3.5 x Pints of water

300g of pitted dates (or around 12)

Salad Garnish -

Lambs lettuce  - 1 x Handful per serving

1 x Red onion - Finely sliced

1 x Medium sized red chilli

1 x Spring onion - Finely sliced

1 x Bunch of coriander - Small sprinkle per person

Instructions -

Combine the onion, dried pepper, garlic, bay leaves, chicken stock, dates, courgette, seasoning and paprika with the 3.5 pints of water. Remove all large amounts of fat from the pork (this can be saved for pork scratchings). Chop the pork shoulder into generous chunks, 2.5cm cubes at least and add to the oven proof dish. Ensure that everything is well covered by the stock and cook on 180 degrees Celsius for 4hrs. Check the ragout half way through at around 2hrs giving it a stir and cook for a further 2hrs. Prepare the salad garnish and add when serving.