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Celia Brooks Brown Recipes
from Party Food for vegetarians (Laurel Glen Books)
text © 2003 Celia Brooks Brown, Photography
© 2003 Jan Baldwin, Design © 2003 Pavilion Books
roasted spiced squash soup with tamarind
imagine if velvet could bite, and you get some idea
of what this soup tastes like. Buy a dense-fleshed squash weighing
about 3 lb. for the recipe, to allow for peeling and seeding.
ingredients: serves 4-6
2 lb. squash flesh, peeled and cut into chunks
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 garlic cloves
2 1/2 in. piece of fresh root ginger, peeled and chopped
salt and freshly ground black pepper
3-4 tablespoons extra-virgin olive oil |
4 cups vegetable stock
2 tablespoons tamarind cream or
1 tablespoon brown sauce or
2 teaspoons Worcestershire sauce
to garnish (optional)
heavy cream or plain yogurt
hulled squash seeds
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| method: Preheat the oven to
400F. Place the squash in a roasting pan and sprinkle with the
spices, wholegarlic cloves, ginger, salt and black pepper. Drizzle
the olive oil on top and toss with your hands to coat evenly.
Roast in the preheated oven for 30-40 minutes, sitrring once
or twice, until the squash is very soft.
Let cool slightly, then scrape into a pan and add the vegetable
stock and tamarind cream. Bring to a boil and simmer very
gently for 10 minutes. Process into a totally smooth puree,
then serve in warm bowls with a drizzle of cream or yogurt
and squash seeds sprinkled over the top
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kerala-style egg curry
"Curry" is a Westernized concept meaning
"stewed in sauce," and some curries are cooked to develop
flavor over many hours or even days. This dazzling dish from souther
India takes no more than 30 minutes to prepare
ingredients: serves 4
4 eggs
4 tablespoons sunflower oil
2 teaspoons black mustard seeds
2 large onions, finely sliced (approximately 14 oz.)
3-4 garlic cloves, sliced
1 1/2-2 in. piece of fresh root ginger, peeled and chopped
4 fresh chilies, halved lengthwise
2 teaspoons ground turmeric
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2 teaspoons cumin seeds
3 tablespoons dry, unsweetened coconut
salt and freshly ground pepper
4 plump vine tomatoes, chopped, or 14 oz. can chopped tomatoes
1 cup yogurt
fresh cilantro leaves, to garnish (optional)
freshly cooked basmati rice, to serve |
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Place the eggs in a small pan and cover with cold water.
Bring to a boil and simmer for 5 minutes, Drain, rinse under
cold running water until cooled, then peel and set aside.
Heat the oil in a wok or large skillet until quite hot. Add
the mustard seeds, and when they start to pop, reduce the
heat slightly, add the onion, and cook until soft and golden.
Add the garlic, ginger, chilies, turmeric, cumin, coconut,
salt and black pepper. Cook for a couple of minutes until
fragrant, then add the tomatoes and eggs. Stir gently until
heated through, then remove from the heat. Stir the yogurt
into the mixture, then cover and let stand for 2 minutes.
Sprinkle with whole cilantro leaves if using, and serve with
the freshly cooked basmati rice.
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melting mushrooms
Soft, fleshy mushrooms oozing rich, dark juice and
garlicky cheese -- what more could you want? Serve them with bread
so you can mop up every last drop that runs out of them.
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ingredients: serves 4
8 large, open-cap or cremini mushrooms of roughly equal size
salt and freshly ground black pepper
4 tablespoons vermouth or white wine
2 garlic cloves, chopped |
2 teaspoons fresh thyme leaves
4 oz. Swiss cheese or other melting cheese, grated
extra-virgin olive oil, for brushing
fresh crusty bread, to serve |
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Preheat the barbecue grill. Cut the stem out of the mushrooms,
then score with a knife over the gills, not cutting through
to the other side. Choose pairs of equal size. Lay one of
each pair gill-side up on a clean counter, then season to
taste with salt and black pepper. Add 1 tablespoon vermouth
or white wine, followed by a little garlic and thyme, and
finishing with grated cheese. Place another mushroom on top
and drive a toothpick or skewer through the from the top to
secure together. brush all over with olive oil.
Cook over hot coals, turning frequently and carefully, until
very soft, juicy, and melting inside. Serve with crusty bread.
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