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.
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.
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
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.