Shepherd’s wife stew


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Made with love stew

This is a great way to use vegetables that are on their last legs like, aubergine, lettuce salads, leeks and tomatoes

Ingredients for this dish. Serves 6 portions

  • Lamb chops 400grsDSC02583
  • Lettuce about 100grs
  • 1 medium aubergine
  • 1 red onion
  • 5 garlic cloves
  • 50grs of chopped leek
  • 1 chilli pepper
  • 6 small potatoes
  • 25grs fresh ginger
  • Small bunch of parsley
  • 3 medium potatoes
  • 1l beef stock
  • Poppy seed roll
  • 2 Sprigs of thyme
  • 3 table spoons of vegetable oil

Prep:

DSC02590Peel and cut the potatoes in half. Cut the tomatoes, aubergine, peel and cut garlic, onions, leek, parsley. Cut the lettuce. Rinse the meat with cold water, dust with salt and black pepper. Grate the ginger.

Method:

Heat the oil, drop the thyme in then, seal the meat on all sides. Leaving the meat at the bottom of the pan, add the tomato to bring a bit of moisture, then add the potatoes and the rest of the vegetables, then the stock and grated ginger.  Adjust salt to your taste then, cover the pot and leave it alone on high heat for 1hour. If you like your meat falling off the bone, leave it for one hour 15 minutes. Toping up the water if necessary.

serving suggestion

serving suggestion

Done. Serve. Bon appétit

3/3 Tomato conserve – The vegan set


Thank you for coming back for the last in the series. in this post you will find vegan options to impress those special guests using your tomato conserve.

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Easy vegan canapés

The tomato can be used as a base for canapés.

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The Tofu canapé

The Tofu canapé:
Here, the first set of canapés is made out of thin French toast, smooth spreadable tomato conserve. Rocket salad, fried courgette and browned tofu. For the courgette and the Tofu, cut them in the size you will use in your canapés, then, dust with salt and pepper. Heat. 2 table spoons of rapeseed oil then brown each side of the tofu and courgette. This will only take about 1 min and half per side. Leave both to cool down before the montage, or the rocket will become limb.

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The caviar of lentils canapé

The caviar of lentils canapé:
The canapé above is made of French toast, tomato conserve spread, rocket salad, grilled tomato caviar of green lentils.
Cut a fresh tomato in the size you will use on your canapés, again, dust with salt and pepper, drizzle with rapeseed oil and place under the grill for about 5 mins each side. Do keep an eye on it or it will burn. For the lentils (precooked), measure the quantity you will use for the canapés, add a dollop of the smooth conserve with melted dairy free butter and black pepper. mix. Now you are ready for the montage: toast, spread, rocket leaf, grilled tomato, lentils caviar.

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The vegetable platter

The vegetable platter:
Serve the tomato as one of the dips for a vegetable platter. Here the patter includes cucumbers, carrots, red and yellow peppers, potato chips and Shop bought humous.

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roasted vegetable and tofu

Oven roasted vegetable and tofu served warm on a bed of rocket salad.
As you can see, I have used the left over from the vegetable platter, added some onion rings with tofu chunks and placed in the oven for 45 minutes at 180C. Serve warm and top with partially crushed cashew roasted nuts

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Aubergine layer & Lentils caviar

Aubergine layer & Lentils caviar
Cut your aubergine in 2 cm thickness, do the same for courgette, tomato and tofu. Pre fry the aubergine and courgette in olive oil for 1 min on each side before mounting and ready for the oven. In the following order: aubergine, tomato conserve, courgette, tomato conserve, fresh tomato and then, tofu. Dust with salt and pepper, drizzle with olive oil and place in the oven for 30 mins at 180C. Layers to be served hot with a caviar of green lentils. The caviar is made out of precooked lentils, a small amount of the mouth conserve and dairy free butter.

I hope you have enjoyed the series and will be posting your comments here.

Et voila!