Vegetarian Winter Warmers
With the nights
drawing in and the temperature dropping it's the time of year when we all turn
to comfort food.
After all,
there's not much that's nicer than filling up with something warm and hearty on
a dark winter's night.
But comfort
food doesn't have to mean unhealthy food, far from it in fact. A bowl of
something warm and nourishing can be a great way to boost your five-a-day and
help ward off winter bugs.
Demuths Cookery
School has a whole range of recipes with the feel-good factor, created by
leading vegetarian chef Rachel Demuth and her team – think Olive and Sun-dried
Tomato sausages, Brazilian Squash and Black Bean Stew and veggie-packed pies.
There's even sweet treats like sticky toffee pudding – naughty, but ever so
nice!
And if you
would like to learn to cook some of these recipes from the experts then classes
run year round. For more details visit www.demuths.co.uk.
Here's a recipe
for a deliciously rich Borlotti Bean and Chestnut stew, flavoured with robust
herbs and red wine. It's best made the day before for the flavours to infuse
the beans.
Borlotti Bean
and Chestnut Stew
Serves: 4
Dietary: Vegan
Ingredients:
2 medium leeks,
cut into thin rounds
2 tbsps olive
oil
2 medium
carrots, cut into thick rounds
3 garlic
cloves, peeled and finely sliced
4 sage leaves
2 large sprigs
of rosemary
1 tbsp fresh
oregano, chopped
1 tbsp plain
flour
200ml red wine
300ml water
1 tsp vegetable
bouillon powder
1 bay leaf
2 fresh or
dried red chillies, deseeded
4 tomatoes,
cored and roughly chopped
1 tbsp shoyu
400g tin
borlotti beans or 200g cooked borlotti beans
250g chestnuts,
ready cooked
Handful of
fresh parsley, chopped
Salt and
freshly ground black pepper
Method:
Heat the olive
oil in a large lidded saucepan and sauté the leeks until softened.
Add the
carrots, garlic, sage, rosemary and oregano, cook for a few minutes with the
lid on.
Stir in the
flour, followed by the red wine, water, vegetable bouillon powder, bay leaf,
chillies, tomatoes and shoyu.
Simmer for 20
minutes, until the carrots are tender but still have a bite to them.
Add the
borlotti beans and chestnuts.
Check the
seasoning and cook for a further 10 minutes.
Finish with
chopped parsley and a twist of freshly ground black pepper.
Serve with
Celeriac and Potato Mash.
Tip: If you
haven't got time to roast and peel the chestnuts then buy ready-cooked
vacuum-packed chestnuts.
All recipes credited to Demuths Cookery School, www.demuths.co.uk.
If you want to find out more about Chef
Wise go to the Chef Wise web site just follow the links below.
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