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Stuffed Portobello Mushrooms and Red (Bell) Peppers

Stuffed Portobello Mushrooms and Red (Bell) Peppers

“P” in our Vegetarian Alphabet was initially going to be stuffed Peppers but there were packs of  Portobello Mushrooms on offer so we added a bit of variety.

Stuffed Peppers

Ingredients:-

2 Red Peppers, halved and de-seeded
Rice
1 Onion, diced
2 Cloves or Garlic, minced
1 Head of Broccoli, chopped into flourets
½ an Orange Pepper, cut into cubes
Breadcrumbs (Gluten free in our case)
Milk
Grated Cheese
A couple of drops of Jerk Sauce
1/2 tsp Chilli Flakes
A dash of Nutmeg
½ tsp Fresh Parsley
A sprinkle of Grated Italian style Cheese
Oil
Salt & Pepper

Method:-

(1) Boil the Rice in Salted water, drain and set aside to cool.
(2) Fry the Onion until softened and add the Garlic.
(3) Fry gently for a couple of minutes.
(4) Add the Broccoli, Orange Pepper and fry gently for a couple of minutes.
(5) Set aside to cool.
(6) Mix the Italian style grated Cheese, Parsley and Breadcrumbs and set aside.
(7) Mix the remaining ingredients into the cooked Rice.
(8) Soften the halved Peppers in the oven covered for 5 minutes.
(9) Stuff the Peppers with the Rice mixture.
(10 Sprinkle a handful of grated Cheese over each Pepper.
(11) Roast in the oven at 180c covered for about 20 minutes.
(12) Remove from the oven and add the Breadcrumb mix.
(13) Place under the grill until the breadcrumb mix has browned.

Portobello Mushrooms

Ingredients:-

1 Large flat Mushroom per person
1 Onion, finely chopped
Soy Sauce
Grated Cheese
Breadcrumbs (Gluten free in our case)
Garlic Salt
Chilli Flakes
Margarine
Oil
Spring Onion greens to garnish

Method:-

(1) Remove the stalk from the centre and chop.
(2) Gently fry the Onion, Chilli Flakes and Mushroom stalk in a little Oil and Soy Sauce until softened.
(3) Set aside to cool.
(4) Mix the Breadcrumbs, fried Onion and grated Cheese
(5) Sprinkle a little Garlic Salt into the cavity in the Mushroom and add a small knob of Margarine.
(6) Press the stuffing mixture into the Mushroom.
(7) Brush the outer edge of the Mushrooms with a little Oil.
(8) In an oven proof tray roast at 180c until the stuffing has browned slightly.

We severed our creations on a bed of Salted fried Kale with a side of DIY Coleslaw. This was actually a very filling meal and until some Vegetarian dishes we’ve experimented with we weren’t peckish after a couple of hours.
 

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Beetroot Stir Fry recipe

“B” In our Ingredients Alphabet experiment is Beetroot which is one of Sue’s favourite vegetables.

Ingredients:-

1 Beetroot
2 deseeded Tomatoes
1 Onion
½ Yellow and ½ Green Pepper
Chilli seeds
Chilli powder
Turmeric
Paprika
Garlic Salt - Onion Salt
Mixed Herbs
Salt & Ground Black Pepper
Oil

Method:-

(1) Cut the Beetroot into cubes and slice the other vegetable ingredients.
(2) Add all the ingredients to a bowl and mix well.
(3) Set aside in the fridge for the flavours to blend.
(4) Fry in a wok or large frying pan.

We enjoyed ours with Courgette Fritters, deep fried “Seaweed” which is actually just cabbage and buried deep in there somewhere are some Pork and Mustard Sausages.

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Ingredients Alphabet

We did the “Around the world for £4 or less” a while ago. It’s time for another little foodie challenge. So  “Ingredients Alphabet” seems like a cool idea. We might need to use some American terminology, Zucchini for example. But we’ll see how it goes!

Slow roasted Pork shoulder with Aubergine, Chilli and Lemon.

Aubergine has the ability to soak up seeming five times it’s body weight in oil and Pork shoulder is naturally quick a fatty cut. So I though this combination might work….

Ingredients:-

1 Aubergine, sliced
Pork Shoulder
Potatoes, quartered
Dried Chillies
The juice of a Lemon
1 litre of Beef Stock
Salt & Pepper to season
Oil

Method:-

(1) Score the rind quite deeply and rub a little oil, Salt and Pepper into the cuts.
(2) Pour the stock into an oven proof deep sided trap or casserole and layer the Potatoes and then the sliced Aubergine in the bottom.
(3) Add the dried Chillies and pour the Lemon juice over the Aubergine slices.
(4) Lay the Pork shoulder over the top and place in a pre-heated oven at 200C.
(5) Allow 20 minutes for the crackling to crisp and then reduce the heat to 160C.
(6) Allow to braise slowly for several hours until the meat is very tender and shreds easily when you slide a fork into it.

We served ours with the outer leaves of a Cabbage fried in Chilli oil and boiled Carrots.

 

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Coated Wedges recipe

This is Sue’s take on Kansas Fried Chicken shop Coated Fries ( Other State names may be used as branding!)

Ingredients:-

Potato cut into wedges skin on
Egg
Milk
Plain Flour (Gluten free in our case)
Garlic Salt
Onion Salt
Paprika
Chilli flakes mixed Herbs
Salt and Pepper

Method:-

(1) Mix the beaten Egg, Salt, Pepper and Milk to make an Egg wash.
(2) Mix the flour and other dry ingredients to make a seasoned Flour mix.
(3) Dip each wedge in the Flour mix, Egg wash and back in the Flour mix.
(4) Roast at 180C for about 40 minutes.
(5) Flash fry to crisp the coating.

We served ours with Marinated Pork Ribs and home made Coleslaw. A fresh light and tasty meal of a warm summer evening.

 

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Mushroom Bhaji recipe

The Gram flour based Bhaji batter is a bit of a favourite here. We’re tried all sorts of odd combinations but Mushroom Bhajis had until now slipped under the radar. Omission corrected…

Ingredients:-

6 Mushrooms sliced
Home made Garlic Butter
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
1 tsp ground Cloves
Chopped Chillies
½ tsp Turmeric
Salt
Oil to fry

Method:-

(1) Melt the Garlic Butter (Margarine in our case) and stir with the sliced Mushrooms to coat.
(2) Mix the remaining ingredients with water to make a fairly stiff batter.
(3) mix the Mushrooms into the batter and make sure they are all evenly coated.
(4) Spoon into hot oil in batches and fry until golden brown.

They make a tasty side or are also good cold as a snack.

 

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Swede Bhaji recipe

I’ve always had a bit of a negative impression of Swede personally. It’s OK mashed with Carrots or just boiled as a vegetable. But it's not an a veg I have personally really considered to be very versatile. That's probably just me. So I wondered what else can you use Swede for?

Our Gram Flour Bhaji mix has had all sorts of strange additions, Beetroot and Onion worked well for example. But what about a Swede Bhaji, would that work?

Well generally it did. There was one interesting oddity though. I added two table spoons of Polenta to the basic Bhaji mix ( Which is here ) with the intention of adding a bit of bite as I expected the Swede to soften when it was fried. The Polenta reacted with the protein in the Gram Flour which resulted in something quite strange…. As the Bhajis cooled they fell apart before our eyes! Hot they were fine and held together well.

So forget the Polenta, but apart from that we can confirm that Swede Bhajis are actually a thing!

 

  1. Pork Hock Roast
  2. Hot Sardine open sandwich
  3. Garden Pond!
  4. Rosemary and Sage roast Pork shoulder

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