Food & DrinkRecipes

Veg out with Kevin Dundon

RecipesBy Kevin Dundon
Veg out with Kevin Dundon

THIS week my recipes are quick suppers, they are also meatless – I won’t say vege­tarian because the cheeses that I use are not strictly vegetarian, however there are vegetarian cheeses available to buy if you have a strict vegetarian guest.

Firstly my spinach, broad bean and goat’s cheese tortilla or omelette – this is a quick meal that makes a great main meal that can be served in the centre of the table, a one-pot dish to share. 

The secret with this is to invert the tortilla onto a plate once it is nearly cooked, then return it to the pan with the runny side down and cook for a further few minutes to ensure it’s fully cooked through. I like to add plenty of fresh herbs, whatever is plentiful, and a squeeze or two of pesto.

My next meatless recipe is delicious roasted vegetable enchiladas. This recipe takes a little more time to prepare but it comes to­gether really quickly once the vegetables are roasted.

I have used red and yellow peppers but you could use whatever vegetables are in season, think courgette ribbons, aspara­gus, sweet corn, red onions and vine toma­toes – the possibilities are endless.


 Vegetarian tortillas

 SERVES 4

3 tbsp olive oil

2 shallot, finely chopped

500g baby potatoes, peeled, thinly sliced

8 large eggs

100g spinach, chopped

100g broad beans

100g fresh Goat’s cheese

Salt and pepper

100g leaves salad to serve

Basil or nettle pesto to serve

1 Heat the oil in a non-stick frying pan and sauté the shallots for 1 minute, until softened. Dry the potatoes with a clean kitchen towel and add to the pan, tossing to combine. Season generously and reduce the heat, cover with a lid or plate. Cook gently for 10-15 minutes until cooked through and lightly golden. Turn over once or twice and shake the pan occasionally to ensure that they are cooked evenly.

2 Break the eggs into a large bowl, add a good pinch of seasoning, add the spinach, broad beans and goat’s cheese, then whisk lightly with a fork.

3 When the potato mixture is cooked, drain off any excess oil and quickly stir in the beaten eggs, pressing it down gently. Cook for about 5 minutes until there is virtually no raw egg mixture left on top of the tortilla, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide back into the pan. Cook for another 5 minutes until just cooked through.

4 Serve warm or cold onto a chopping board with some salad leaves and extra pesto if desired.


Pepper enchiladas

SERVES 4-6

2 tbsp olive oil

2 red peppers, cut into batons

2 yellow peppers, cut into batons

1 onion, chopped

2–3 cloves garlic, chopped

Salt and pepper

8 flour tortillas

Grated cheese

FOR THE ENCHILADA SAUCE:

1 tbsp olive oil

2 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

Pinch chilli flakes

1 garlic clove, minced

600g tomato passata

Fresh herbs to serve

1 Preheat oven to 180°C/350°F/Gas Mark 4. In a pan, heat a tbsp olive oil and add the peppers, onions and garlic. Season with a little salt and pep­per then sauté on a medium heat until golden and tender. Set aside to cool.

2 Heat the remaining oil in frying pan over medium heat. Add the cori­ander, cumin, and paprika and chilli flakes. Cook, stirring, for 30 seconds or until aromatic. Add the garlic and passata and bring to the boil. Reduce the heat to low. Simmer for 5-6 minutes or until the sauce thickens slightly.

3 Put the pepper mixture in a bowl, add 200ml of the sauce and combine.

4 Divide pepper mixture between tor­tillas and roll each tortilla to enclose the filling. Place the tortilla, seam side down, into a prepared baking dish. Spread over remaining sauce, sprinkle with cheese. Bake for 20 minutes or until golden. Sprinkle with fresh herbs.