Just another weblog

Sweet potato-mash with quince reduction


Sweet potato
Quince paste
Veg. stock

So, I had a few vegetarians over the other night for a very spontaneous dinner. We had one hours time till they had to leave, this is what errupted from my fridge.

Boil water and add chopped, peeled sweet potato. Boil for 8 minutes or until you can easily stick a knife into one of the potatos. While this is taking place, you have heated the oven for the mushrooms. (see mushrooms with basil and garlic recipe).

The reduction sauce (sometimes called a jus but normally only when meat is involved) is easy. I used quince jam but you could use any jam/jelly you want, it's just that quince like cranberry is a little tarter than strawberry eg. SO heat a pot, chuck in 2 thumbs worth of jam, heat a little then add 300ml of stock a garlic clove, a bay leaf and bring to a boil while stiring/ whisking the jam so that it incorperates into the stock. Let this boil away for 5 minutes then add a dash of beer or wine and now boil for another 10 minutes until sauce starts to get a thicker consistancy, till it sticks to your finger. Once the sauce has reduced to your satisfaction i added a few pieces of pickled pepper, you could add what ever you like or nothing at all.

Once the potatos are boiled, strain off the water add a 60ml of milk and a thumbs worth of butter and a good pinch of salt and butter. Turn the heat right down and begin to mash the potatos. if they are to dry to get into a nice puree, add more milk but be carefull cause you don't want to serve up slop! I added a little nutmeg and fresh coriander leaves but parsely alone would be fine or any of the dried Italian herbs like oregano, thyme or Marjoram. Throw this all together like it is in the pic above and voila you got your self dinner for 5 vegetarians in less than an hour.


Taste ★★★★★

Price ★★★★★

Ease ★★★★


May 23, 2006 Posted by | Anything goes | 2 Comments

Lupe’s enchilada



Mozarella cheese
Your favourite chilli-pepper

So, this is a little platter that a friend (Lupe) cooked up for me and some other friends. She is from Mexico. If you want to know how to make the chilli-rillenos just email me and I'll pass on the age-old secrets…(maybe!).

Back to the enchilada. So first things first, get your salsa on the go. Take 5 tomatoes, half an onion, as many chillis as you like and a few cloves of garlic and throw this directly into the blender. Add a pinch or two of salt and pepper. Once blended add to a hot pot with a little oil and bring to a boil with and then turn back the heat till just a few, bubbles appear every now and then (simmer). While all this is going on roughly chop up half an eggplant per enchilada and throw these into a hot oven (400F, 220C) oven (pealed) for 25 minutes. Once they begin to brown, heat up a larage pan and fry off 1/4 of an onion in hot oil per enchilada. Once this has sweated (gets clear) and the eggplant that should be already nice and brown add the eggplant to the pan with a little chopped garlic (half a clove per enchilada) and fry at a medium heat until the onion takes on a little colour. Now add mozarella (about the same amount of mozarella as the onion you added), turn off the heat and stir until the mozarella melts. Next step – find a nice, baking dish. Now the tortilla prep. If you like your tortillas soft, don't brown them off first however, i like mine crispy so i heat them over a direct flame (if you have one, otherwise put them in the oven for a few minutes) until they get a little crispy but still meldable. Now fill the tortilla with the eggplant mix, roll and place this into you baking dish. Repeat this until you have all the tortillas you have prepared for filled, rolled and in the baking dish. Last step, cover them with the salsa you prepared earlier and a sprinkle of mozarella. Throw this into the oven at around that should still be at 400F and bake for 10 minutes or until the cheese starts to brown. Serve and swoon…..Thanks Lupe


Taste ★★★★★

Price ★★★★

Ease ★★★

May 23, 2006 Posted by | Anything goes | Leave a comment