![]() ![]() You then deep-fry until golden on each side (30 seconds or so) and nudge the discs around the pan, which encourages them to puff up, creating delicious crispy flatbreads. To create the masala poori, I prepare a flour and semolina dough (250g whole wheat flour, 25g semolina, 100ml water, 10g sunflower oil) and mix well with spices, resting for 30 minutes before kneading and rolling into small flat discs. They are spiced with turmeric, coriander, fenugreek and chilli powder, and are delicious on their own or dipped into curries and sauces (my favourite is with a black chickpea curry). Sameer Taneja, executive chef at Benares, London One of my favourite vegan dishes to make is masala poori – which are Indian crispy, spiced flatbreads. Season with salt and a squeeze of lemon, and drench in new season Tuscan olive oil, then simply eat with some grilled bread. ![]() While they’re blanching, I sweat garlic and chilli in a pan (twice as much as you think you’ll need), then add the greens and cook for a few minutes. After taking them off the stalk, I chop the greens roughly and blanch them for two to three minutes. For a simple supper, I make a bruschetta of mixed greens using cavolo, kale, cime di rapa – things like that. Mixed greens bruschettaĬonor Gadd, chef owner of Trullo, London My wife and I often cook vegan meals at home and, when we do, it is much more about celebrating vegetables than it is trying to do a vegan version of a meat dish. Using the same pan and remaining oil, add three finely chopped garlic cloves and cook until lightly brown, then add two whole dry Kashmiri red chillies, a pinch of asafoetida, ½ tsp Kashmiri red chilli powder and mix well, then pour over your prepared lentils. While it’s cooking, prepare the temper by caramelising a finely sliced shallot and setting it aside. Add 250g red lentils and 100g moong dal (make sure both have been washed and soaked) and enough boiling water to cover the lentils with 2cm extra, then cover and simmer for 20 minutes. Add a chopped onion and a chopped green chilli, and sauté until translucent, before adding 1 tsp red chilli powder, ¼ tsp turmeric powder and ½ tsp salt, then sauté for two or three minutes. Heat a little oil in a pan over a moderate heat, add 1 tsp mustard seeds, ½ tsp cumin seeds, 2.5cm of chopped ginger, ½ tbsp chopped garlic and 20 curry leaves, then sauté for 30 seconds. I love it because it goes with everything I usually have mine with bread or rice, with some pickles on the side. Photograph: Sarah Crake/Alamy DalĪktar Islam, chef at Opheem, Birmingham My go-to vegan dish is dal. Top with freshly chopped chives and crispy fried onions, and drizzle with more teriyaki dressing.įeeling chilli … lentil dal. Glaze the mushrooms in the teriyaki dressing and serve on freshly cooked sushi rice/short grain rice, seasoned with a little rice vinegar/mirin/sugar/salt. After brining, pat dry on kitchen paper, then cook on a hot barbecue grill (or fry in smoked olive oil) until charred and crispy around the outside. Next, brine the mushrooms by dissolving 10g salt and 20g caster sugar with 200g cold water, then submerge the mushrooms in it for 20 minutes. Make a simple teriyaki by reducing 200g mirin with 300g light soy sauce by half, then stir in a sachet of miso soup paste and reserve. One of my favourite comfort dishes is a teriyaki maitake mushroom donburi (mushroom rice bowl) – I promise you it is one of the tastiest vegan rice bowls you’ll ever have eaten. You can sometimes find them in supermarket packets of mixed wild mushrooms. Luke French, chef director at Jöro, Sheffield A hero vegan ingredient for me is maitake mushrooms, which have an insane flavour. Some chopped nuts work nicely with this, too. ![]() Make this by blending parsley, coriander, green chilli, garlic and lemon juice with olive oil, then drizzle all over. Confit garlic, mushrooms and herbs is a winner, or I love using a homemade zhoug. Bake them like you would a baked potato, rubbed in olive oil and salt (they’re lower in calories and higher in vitamins than spuds) until they’re caramelised on the outside and soft and fluffy within, then load up however you would like. ![]() Neil Campbell, head chef at R ovi, London I love celeriac – so many things can be done with it and none of them need to be fancy. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |