Vegetarian
All-new hearty vegetarian dishes.
Stir cooked pasta through sauce and scatter with freshly ground black pepper and parmesan, to serve.
SLOW-ROASTED BUTTER EGGPLANT CURRY
SERVES 4
“Inspired by the family favourite butter chicken, this vegie version slow-cooks the eggplant until meltingly tender. Serve in whole pieces or break up the eggplant and stir through the sauce.”
100ml coconut oil
20g unsalted butter
2 onions, finely chopped
5cm (25g) ginger, finely chopped 6 garlic cloves, finely chopped
1 tsp each ground turmeric, cumin and
garam masala
400g can chopped tomatoes 400ml coconut milk
2 tbs tandoori paste
2 eggplants, halved lengthways, flesh
scored
Coriander, roti and lime pickle, to serve
Preheat oven to 180°C. Heat oil and butter in a large ovenproof pan over medium heat. Add onion, ginger and garlic with 1 tsp salt flakes, and cook, stirring, for 15-20 minutes until softened and light golden. Stir in the spices and cook for 1 minute or until fragrant. Add tomatoes and coconut milk and bring to a simmer.
Spread tandoori paste over the scored flesh of the eggplant. Partially submerge the eggplant in the sauce, flesh-side up and scatter eggplant lightly with sea salt flakes. Roast for 1 hour 10 minutes or until eggplant is very tender and sauce is thick and reduced. Season to taste and scatter with coriander. Serve with roti and lime pickle alongside.
BRAISED GREENS, FETA AND RICOTTA COTTAGE PIE SERVES 6
100ml extra virgin olive oil
1 each leek and onion, thinly sliced 3 long green shallots, thinly sliced 1 bunch silverbeet, stems finely
chopped, leaves torn 1 garlic clove, finely chopped
1 tsp caraway seeds
50g unsalted butter, chopped plus 100g
melted butter, for the mash
1 bunch English spinach, washed, finely
chopped
1 bunch dill and parsley, stem and tips finely chopped, plus extra chopped dill to serve
Finely grated zest and juice of 1/2 lemon
1 tsp dried mint
1 punnet cherry tomatoes, halved 1.2kg floury potatoes (such as sebago
or Dutch cream), peeled, chopped
1/2 cup (125ml) hot milk
200g each feta and ricotta, plus extra
feta to serve
Lemon wedges, to serve
Heat oil in a large deep pan over low heat. Add leek, onion, shallot and silverbeet stem, and cook, stirring, for 20 minutes or until leek and onion are very soft. Stir in the garlic and caraway, and cook for 1 minute or until fragrant. Stir through the butter until melted, then add spinach, silverbeet leaves and herbs, and cook, stirring, for 4-5 minutes until greens are wilted. Stir in lemon zest and juice, dried mint and tomato, and season with salt and pepper. Set aside to cool slightly.
Place potato in saucepan of cold salted water and bring to a simmer. Cook for 20-25 minutes until tender.
Meanwhile, preheat oven to 200°C. Drain potato, then pass through a ricer or mash until smooth. Beat in the hot milk and melted butter and season to taste then fold through half of the feta.
Transfer spinach mixture to a 2L pie dish and gently stir through remaining 100g feta plus the ricotta, leaving some big pieces of cheese. Top with the feta mash, using the back of a spoon to spread the mash over the greens. Place pie dish on a baking tray and bake for 45 minutes or until golden. Scatter with extra dill and feta, and serve with lemon wedges.
MUSHROOM RAGU LASAGNE SERVES 6
100ml extra virgin olive oil 2 onions, finely chopped
“THIS COTTAGE PIE IS SO GREEN AND LEAFY, YOU COULD ALMOST GET AWAY WITH AN EXTRA SERVING OF THE FETA MASH ON TOP!”