April 2016


This is a simple recipe for vegetarian kebabs.  I have used panir for this recipe, but vegans may prefer tofu. You can also use haloumi cheese.

Method:

The Kebabs

  1. Shallow-fry radishes, cauliflower flowerets and peppers in olive oil in a frying pan at medium-high heat.
  2. Shallow-fry panir cubes in a frying pan until crispy-brown all round.
  3. Cut plum or cherry tomatoes, prunes and dried apricots into halves
  4. Assemble on skewers

The Marinade

Mix olive oil, soya sauce, two tsps pomegranate molasses with mix of roasted-and-crushed coriander, cloves and cumin.  Add a little water.

Place kebabs on foil on oven tray.  Drizzle marinade over both sides of the kebabs.  Roast in oven at 170C for 10 mins.  Grill till crisp for another 5-10mins.

Offer and eat.

There is a lovely food store in Shoreditch, near Arnold’s Circus, called ‘Leila’s’, which has an interesting range of fine quality vegetables etc.  Here is a vegetarian cornish pastie pie partly based on Leila’s advice.

Directions:

  1.  Cut potatoes into small cubes, do the same with two carrots, cube one swiss chard (it is onion family, so you may not want to do this if you’re very strictly anti-onions), add a large handful of celery.
  2. Put tbsp butter in pan at high heat.  Add smoked paprika, pepper flakes, grated nutmeg, fresh turmeric root, asafoetida and two bay leaves.  Add two cups of water.
  3. Add Himalayan salt, crushed black pepper and vegetable stock.  Add vegetables.
  4. Cook until tender.  Add fresh parsley.
  5. Cook until fully cooked and a little stodgy. Set aside to cool for 15 minutes.
  6. Fold out puff pastry (check to to see if it is vegetarian-friendly) and roll a little, adding flour to the rolling surface to prevent from sticking.
  7. Add pie-filling to pastry.
  8. Fold pastry over, using a fork to close the pie.  Prick the top of the pastry.
  9. Glaze with milk, using a food brush
  10. Place in oven at 180C for about 20-25mins.
  11. Remove when crisp and brown.