Murdoch Books Test Kitchen - MB Test Kitchen Favourites: Vegetarian

Also Available

Contents

Spinach pies

PREPARATION: 25 MINUTES

COOKING TIME: 20 MINUTES

MAKES: ABOUT 20

2 teaspoons dried yeast

1 teaspoon sugar

375 g (13 oz/3 cups) plain (all-purpose) flour

60 ml (2 fl oz/ cup) olive oil

750 g (1 lb 10 oz) English spinach, trimmed

1 large onion, finely chopped

1 garlic clove, crushed

80 g (2 oz/ cup) pine nuts, toasted (see Note)

2 tablespoons lemon juice

1 teaspoon finely grated lemon zest

teaspoon ground nutmeg

1 egg, lightly beaten

Put the yeast and sugar in a bowl with 60 ml (2 fl oz/ cup) of warm water. Leave in a warm, draught-free place for 10 minutes, or until bubbles appear on the surface. The yeast mixture should be frothy and slightly increased in volume. If the yeast doesnt foam, it is dead, so discard it and start again.

Sift the flour into a bowl, then add the yeast mixture, 2 tablespoons of the olive oil and 185 ml (6 fl oz/ cup) warm water. Mix to form a dough, then turn out onto a lightly floured board. Knead for 10 minutes until smooth and elastic. Put the dough into an oiled bowl and leave in a warm, draught-free place for up to 2 hours, until doubled in size.

Preheat the oven to 190C (375F/Gas 5), and grease two large baking trays. Wash the spinach, leaving a generous amount of water on the leaves. Put the spinach in a saucepan, cover and cook over high heat until wilted. Drain the spinach in a colander, squeezing against the sides to remove the excess water. Roughly chop the spinach.

Heat 1 tablespoon of the olive oil in a frying pan and cook the onion and garlic until softened. Put in a bowl with the spinach, pine nuts, lemon juice and zest. Season with the nutmeg and some salt and pepper. Set aside to cool.

Turn the dough onto a floured board and knock down. Divide into balls the size of an egg and roll each into a 10 cm (4 inch) round. Place 1 tablespoon of filling in the centre of each round. Brush the edges of the rounds with water, then bring up the sides at three points to form a triangle, pressing the edges to seal. Place on the trays, leaving room for the pies to spread as they cook. Brush them with beaten egg and bake for 15 minutes, until golden. Serve hot.

Note Toast the pine nuts in a dry frying pan over medium heat, stirring constantly, until they are golden brown and fragrant. Watch carefully as they will burn easily.

Baked polenta with spicy relish

PREPARATION: 20 MINUTES

COOKING TIME: 1 HOUR

MAKES: 48

600 ml (21 fl oz) milk

100 g (3 oz/2/3 cup) polenta (see Note)

25 g (1 oz) butter, diced

1 tablespoon olive oil

1 tablespoon polenta, extra

Spicy relish

2 red onions

500 g (1 lb 2 oz) roma (plum) tomatoes

1 tablespoon oil

1 large red chilli, finely chopped

teaspoon Mexican chilli powder, or to taste

1 tablespoon soft brown sugar

1 tablespoon red wine vinegar

Lightly grease a 20 x 30 cm (8 x 12 inch) cake tin. Bring the milk to the boil in a saucepan. Reduce the heat to medium and then whisk in the polenta, pouring it in a stream, until it thickens. Stir constantly with a wooden spoon for 20 minutes, or until the polenta leaves the side of the pan. Remove from the heat and stir in the butter. Season to taste.

Spread the polenta into the tin and smooth the top. Refrigerate for 2 hours, or until set.

To make the spicy relish, roughly chop the onions and tomatoes. Heat the oil in a frying pan, then add the onion and cook, stirring, over high heat, for 3 minutes. Add the tomato, chilli, chilli powder, brown sugar and vinegar. Simmer, stirring occasionally, for 20 minutes, or until thickened. Season with salt.

Preheat the oven to 200C (400F/Gas 6). Turn the polenta out onto a board, cut into 5 cm (2 inch) squares, then into triangles. Put the polenta on a baking tray covered with baking paper, brush with the olive oil and sprinkle with the extra polenta. Bake for 10 minutes, or until the polenta is golden and has a crust. Serve hot or warm with the warm relish.

Note You can also use instant polenta, which only takes about 3 minutes to cook.

Potato samosas

PREPARATION: 20 MINUTES

COOKING TIME: 40 MINUTES

MAKES: 16

3 all-purpose potatoes

1 tablespoon olive oil

2 teaspoons chopped ginger

90 g (3 oz) roasted cashew nuts, chopped

15 g ( oz/ cup) shredded coconut

60 ml (2 fl oz/ cup) coconut cream

3 tablespoons chopped coriander (cilantro) leaves

4 sheets shortcrust (pie) pastry

oil, for deep-frying

Finely dice the potatoes. Heat the oil in a large heavy-based frying pan and cook the potato and ginger over medium heat for 8 minutes, stirring constantly. Add the cashew nuts, shredded coconut, coconut cream and coriander, stir to combine and season. Leave to cool.

Cut each pastry sheet into four. Place quarter cupfuls of the filling in the centre of each square, then brush the pastry edges with water. Press the edges together, twist to seal, then chill for 15 minutes.

Fill a large heavy-based saucepan one-third full of oil and heat the oil to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook the samosas in batches for 6 minutes, or until they are golden and crisp. Drain on paper towel and serve immediately with a dip made from plain yoghurt, finely chopped cucumber, chopped chilli and perhaps some chopped mint, if desired.

Sticky rice pockets

PREPARATION: 1 HOUR

COOKING TIME: 2 HOURS

MAKES: 20

20 dried bamboo leaves (see Notes)

6 spring onions (scallions)

80 g (2 oz/ cup) drained water chestnuts

400 g (14 oz) eggplant (aubergine)

125 ml (4 fl oz/ cup) oil

1 tablespoon mushroom soy sauce (see Notes)

3 small red chillies, seeded and finely chopped

2 teaspoons sugar

3 tablespoons chopped coriander (cilantro)

800 g (1 lb 12 oz/4 cups) white glutinous rice, washed and well drained

2 tablespoons soy sauce

1 teaspoon ground white pepper

Soak the dried bamboo leaves in boiling water for 10 minutes, or until soft. Drain.

Meanwhile, chop the spring onions and water chestnuts. Cut the eggplant into 1 cm ( inch) cubes.

Heat half the oil in a wok and swirl to coat the base and side. Cook the spring onion and eggplant over high heat for 45 minutes, or until golden. Stir in the water chestnuts, mushroom soy sauce, chilli, sugar and coriander. Leave to cool.

Bring 750 ml (26 fl oz/3 cups) water to a simmer in a saucepan. Heat the remaining oil in a separate saucepan, add the rice and stir for 2 minutes, or until coated. Add 125 ml (4 fl oz/ cup) of the hot water and stir over low heat until it is all absorbed. Repeat until all the water has been added this should take about 20 minutes. Add the soy sauce and white pepper.