Allotments 4 All

HI

I have some veg that need using up.

4 Leeks
3 carrots
1 cabbage
4 baked potatoes

of course there are onion and garlic around along with some tomatos etc...

Whats your ideas? something veggie preferably as i dont eat a great deal of meat or fish.

Cambourne7

Hmm, cambourne, this is where I always admire the chefs on Ready Steady Cook.

My first suggestion would be something along the lines of a minestrone soup, but will have to go back to the cookbooks for something more adventurous!!  If I don't get back, I've failed, but will do my best.

valmarg

:-) always like a challange

All i can think of is leek and potato soup which is nice but boring

As someone who is after more cabbage recipes myself, I recently made an Italian style layered cabbage bake using some of what you mention.

- layer of shredded cabbage, braised with onion and garlic
- chick peas
- fresh tomatoes, thinly sliced in a food processor
- mozzarella cheese, cubed, with seasoning of mixed dried herbs (oregano, thyme, basil) and black pepper.

The final layer of cheese was mixed with fresh breadcrumbs and fresh parsley (another food processor job).

Assemble the  layers in an oven-proof pan with a lid on (I used a cast-iron job) and cook at GM6 for 45 minutes or so, with the pan uncovered after 30 minutes.

Maybe this would lend itself to what you have in?

Best regards,
Sue

nice :-)

although i dont have any cheese  :-[

Although I am not doubting their chefing abilities...

I know someone who has been on there and they don't actually choose
their own ingredients, the show picks em

Quote from: valmarg on January 10, 2007, 19:38:04
Hmm, cambourne, this is where I always admire the chefs on Ready Steady Cook.

My first suggestion would be something along the lines of a minestrone soup, but will have to go back to the cookbooks for something more adventurous!!  If I don't get back, I've failed, but will do my best.

valmarg

Hi Cambourne... do you like Chinese food?

How about doing some dim sum style stuffed cabbage leaves? They're a yummy way of using up shreddable veg ... though you'll still be left with the baked spuds (I can't think of a way of using them in this recipe)!

You'll need :
soy sauce
vinegar (rice wine/ cider vinegar)
honey (or sugar)
a chilli (de-seeded and finely chopped) if you like a bit of heat
some light cooking oil (sunflower or something like that)
spices - if you have Chinese five-spice powder then your job's done - otherwise you'll get that oriental flavour from ginger (fresh & grated or dry powdered), star anise, black pepper, cinnamon and cloves ground and mixed.

So... shred the leeks and carrots, plus that onion and garlic you mentioned.
Other veg that will go brilliantly with what you have include beansprouts, peppers and sprouting broccoli... so if you have any or all, haul em out of the fridge or wherever.

Separate the cabbage leaves, wash them, and cut their central stalks out with a sharp knife.
Put about half an inch of water in a medium sized lidded pan and bring it to the boil (or use a steamer if you have one).
Pop the cabbage leaves in, in batches,  just for a few seconds to blanch  -- they need to be just nicely softened but not gone weak and flabby (remember, they're your 'wrapping paper'). Splash them under the cold tap and put them to one side.

Now for the fragrant bit!
Grab a big heavy frying pan (if you've got a wok, then go for it, girlie!) and heat in it half to one tablespoon of oil. Then add the leeks, carrot, onion, garlic, chilli and spices (plus the sprouting broccoli and/or sliced peppers if you have them). Keep stirring.

Once they're sizzling and starting to soften, add the soy, vinegar (about 2 tbs each) and the honey or sugar (about 1 tbs) and again, keep stirring. Taste the mix and adjust the seasoning to your taste. As soon as it's cooked but still has a bit of crunch, throw in the beansprouts if you have them... stir once more and  turn the heat off.

Now, put a smallish bit of mix about an inch in from one side edge of a cabbage leaf, leaving a bit of space top and bottom. Tuck the edge in over the mix, turn the top and bottom in too and then just roll it up nice and tightly.  Keep going till you run out of cabbage leaves or stuffing.

It's nice to eat these when they're hot, so if you have a steamer, pack em in and put some heat under them. Or do likewise in a covered container in a microwave.

They're a lovely side dish; they're also delicious as a snack/ starter/ whatever, with a sweet chilli dipping sauce or a bit of soy-honey-vinegar mix as a dip.
Think spring rolls without the pastry!

Sorry for the long post -- took far longer to write than it would have done to cook!

;D

Spanish omelette/fritatta type thing?  I made one the other day with potatoes, sprouts, peppers, cherry toms, onions, and then a bit of corned beef (!), then eggs of course.  Sounds wierd but tasted great!

Quote from: cambourne7 on January 10, 2007, 18:35:26
HI

I have some veg that need using up.

4 Leeks
3 carrots
1 cabbage
4 baked potatoes

of course there are onion and garlic around along with some tomatos etc...

Whats your ideas? something veggie preferably as i dont eat a great deal of meat or fish.

Cambourne7

How about a sort of veggie shepherds pie?  Parboil the carrots, thicken the carrot water a little and add salt & pepper, then the chopped leeks, tomatoes, some sweated onions and garlic.  Top with the insides of the baked potatoes, and bake until a little bit crispy on the top.

Serve the steamed cabbage separately.

Crying out for veggie bake! cook all veggies slice the spund, put the spuds on on top and smother with white (wine)sauce, cheese sauce or breadcrumbs

Melbourne; Biscombe... why couldn't I think of something so delicious and still so simple to fling together? 
;D ;D ;D

Quote from: GrowingChillis on January 10, 2007, 22:55:43
Although I am not doubting their chefing abilities...

I know someone who has been on there and they don't actually choose
their own ingredients, the show picks em

Yet another TV illusion shattered!!

i am glad u agree!

Roast veg soup is really tasty and can be made with most veggies although you need to make sure the cabbage doesn't burn.
Cut all veg including the onion you have and put in a roasting tin
Cover generously with veg/olive oil.
Add salt,pepper,bay leaves,thyme and rosemary and give it a good mix up.
Roast on a low light for about 50 mins keep giving them a stir.
When cooked put in a pan on the hob with veg stock,you can also add a bit of milk.
Boil for 10 mins and then blend.
If it's a bit thick add abit more stock or milk.
It might sound like a bit of a faff but it's really simple and very tasty.