Whenever I’m researching a brand new dish, whether or not it’s for the eating places or for our Gauthier at Home boxes, I all the time look to give you one thing that’s as acquainted as attainable, however with the animal produce eliminated. The trick, I discover, is to switch it with a component that offers the identical protein and umami satisfaction you get from meat. These two dishes are instances in level. Neither is meant to be super-authentic, however fairly a lighthearted interpretation of the unique with a soupçon of added Frenchness, as a result of, nicely, I’m French.
Briouats (pictured above)
These little, crisp, north African parcels are a bit like samosas, and make the proper starter or aspect dish; they carry an particularly good crunch when served alongside the likes of a stew.
Prep 15 min
Prepare dinner 35 min
Serves 4 (ie 2 per particular person)
4 tbsp olive oil
1 massive potato (300g), peeled and roughly chopped
2 medium ripe tomatoes, chopped as finely as attainable
1 tbsp roasted harissa paste – Le Phare du Cap Bon from Tunisia is my favorite
30g vegan cream cheese – I like Bute Island Sheese
30g vegan parmesan – I take advantage of Green Vie Parveggio
2 spring onions, trimmed and finely chopped
1 handful chives, finely chopped
1 handful parsley, finely chopped
Sea salt and black pepper
1 x 250g pack feuilles de brick, from Center Jap meals shops and a few supermarkets, or filo pastry
Warmth a tablespoon of oil in a saute pan, add the spinach, and sweat, stirring, till it’s wilted. Take off the warmth, depart to chill, then finely chop and put in a medium bowl.
Deliver a medium saucepan of water to a boil, add the potato, boil for about 10 minutes, till cooked by, then drain.
Whereas the potato is cooking, put the tomatoes in a medium bowl with the harissa, and stir with a fork till nicely mixed.
Put the drained potato within the bowl with the chopped spinach, add the cream cheese, parmesan and finely chopped spring onion, and mash to mix. Stir within the chives and parsley, and season to style.
Take one sheet of pastry (cowl the remaining, so it doesn’t dry out) and minimize it lengthways into 4 strips about 7½cm vast x 20cm lengthy. Put a dessert spoonful of the filling combination at one finish of 1 strip (watch out to not use an excessive amount of and overfill the pastry, or it’ll burst), then fold the underside nook up and over the filling, to make a triangle. Repeat from the opposite aspect, then proceed zigzagging all the way in which alongside the size of the pastry, to cowl and seal fully in a neat triangular package deal. Repeat with the remaining pastry and filling, to make eight triangular parcels in whole.
Warmth the three remaining tablespoons of oil in a frying pan, then shallow fry the parcels, in batches if want be, for about three minutes on all sides, till golden and crisp throughout. Drain on kitchen towel and serve sizzling with the tomato and harissa combine for dipping.
Persian-style chickpea stew
I’ve just lately been struck by the simplicity and intense freshness of flavour present in Persian meals. That is my tackle khoresh gheymeh, a chickpea stew that’s very talked-about in Iran. It’s a bit Seventies and retro, however I don’t care: the way in which the coconut milk offsets the spices and delivers the chickpeas is sensational, whereas the freshness of the chopped tomato on the finish, mixed with the nuts, coconut and coriander, is an actual crowdpleaser.
Prep 15 min
Prepare dinner 1 hr
100ml olive oil
2 massive onions, peeled and really finely chopped
½ tsp turmeric
½ tsp floor cumin
½ tsp floor coriander
¼ tsp cinnamon
½ tsp floor ginger
½ tsp garlic powder
2 x 400ml tins coconut milk
200ml vegetable inventory
1 massive potato (300g), peeled and diced
175g swede, peeled and diced
1 x 400g tin cooked chickpeas in water
1 huge pinch saffron threads
Salt and black pepper
1 good beef tomato (400g)
50g toasted almond flakes
100g desiccated coconut
1 huge handful recent coriander, roughly chopped
Warmth the oil in a heavy-based frying pan, then add the onions, and sweat very slowly, stirring usually, for about 25 minutes, till translucent and caramelised, like hotdog onions; watch out to not take them too far and burn them, although. Stir in all of the spices besides the saffron, and cook dinner on a really low warmth for an additional 10 minutes. Add the coconut milk and vegetable inventory, deliver as much as a simmer, then add the potato, swede, chickpeas and their water (the starchy aquafaba will assist give the stew a welcome silkiness), sultanas and saffron, season to style and depart to simmer for about 20 minutes, till the potatoes are tender.
Pores and skin and deseed the tomato (minimize somewhat cross into the bottom, then blanch in boiling water for 5 or so seconds, and the pores and skin ought to come off simply), then finely cube the flesh. Style the stew, modify the seasoning to style, then ladle right into a serving bowl and spoon the diced recent tomato on prime. Scatter over the almonds, desiccated coconut and recent coriander, and eat simply as it’s, or with plain rice or couscous.