Tag Archives: potato

11Mar/16

Potato & French bean biryani

Potato & beans biryani

Here is a simpler variation on the traditional biryani I have posted earlier, with fewer spices and easier to put together. Remember to use good quality Basmati rice and boil for a few minutes only until el dente and don’t forget to soak it for at least 1 hour – I usually soak my rice for 2 hours

Ingredients

2 cups Basmati rice (200-225 grams) soaked for 1 hour at least
Approximately 300 grams French beans, chopped into half inch pieces
4 medium waxy potatoes (approx. 500 grams), cut into large chunks
2 medium onions, sliced
4 tablespoons oil
1 teaspoon turmeric
½ teaspoon cumin powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
3-4 cloves garlic, finely minced (can use ½ teaspoon powder or paste)
2 inch piece ginger, finely minced (can use ½ teaspoon powder or paste)
2 bay leaves
3 tablespoons natural yogurt unsweetened (I like Sojade best available at As Nature Intended and Wholefoods)
2 tablespoons tomato puree (you can do omit the tomato puree, just add more yogurt)
Salt to taste

Potato & French bean biryani(1)

Method

  1. Fry the onion in 3 tablespoons oil until golden
  2. Add all the spices, yogurt and tomato puree and a little water
  3. Fry spices for about 5 minutes, adding tiny splashes of water to keep it from burning
  4. Add potatoes and beans and about 200ml of water
  5. Bring to boil, lower heat to lowest, cover and cook for about 20 minutes until potatoes are cooked but firm
  6. In a large saucepan, bring the rinsed rice to boil in lots of water – about 2 inches above the level of the rice. Boil for about 3-4 minutes checking to ensure the rice doesn’t overcook
  7. Strain the rice. In the saucepan add 1 tablespoon oil and about ¼ cup of water. Put half of the rice back into the pan
  8. Pour the potato and bean curry on to this and then top it with the remaining rice
  9. Cover the lid with a teacloth and steam on medium heat for 5 minutes, and then lower heat to lowest and steam for a further 20 minutes until the rice is steaming
  10. For more pictures and a step-by-step guide click here

Note:
Serve with either fried or baked tofu (use firm tofu). It’s all in the marinade with tofu and you can make a spicy one by mixing a little curry powder with yogurt, tomato puree and soya sauce or add a little something to sweeten it and some lemon juice  – bake and/or fry. If baking, put a little oil in a tray and coat the tofu by turning it over in the tray – bake for 20 minutes at 200C. Here is a link for crispy fried tofu.

All rice freezes very well – so make a large pot!

12Apr/15

Potato & Leek Gratin

Potato & leek gratin(2)

I think almost all my favourite dishes have one invariable…..Potatoes!! What about you? Okay so what vegetable teams best with potatoes?  For me leeks or onions…they both add a sweetness and creaminess no other vegetable can come close to, specially if the leeks or onions are sauteed.

So here we have potato & leek gratin minus the cheese – why no cheese? because we don’t need cheese, not at all.  Simply add a dollop of good quality nutritional yeast and you have a perfect, creamy, cheesy sauce.

I hope you will try this as it is simply the best potato and leek bake I have done to date and yet it is simple and takes very little time to prepare.  Serve with some greens (I love spinach!) or a salad – anything goes! 

3-4 servings

Ingredients

6 medium waxy potatoes (boiling potatoes) about 700 grams, thinly sliced
2 large or 3 medium leeks, thinly sliced
3 cloves garlic, sliced
I packet Vegan “bacon”, about 8 rasher (I use VBites Vegetarian Rashers which are vegan)
2-3 tablespoons olive oil (not your best olive oil!)
1 heaped tablespoon nutritional yeast (I use Bob’s Red Mill which is excellent but a tad expensive – Marigold is a lot cheaper but I’ve not tried this)
1 small cup vegan cream, about 150ml (I use Oatly Longlife)
1 small cup water, about 100ml
1 teaspoon Herbes de Provence or a mix of thyme, rosemary, oregano
2 level teaspoons cornflour
Little salt and pepper to taste

Potato & leek gratin

Method

  1. Fry the thinly sliced leeks and garlic in olive oil for about 10-12 minutes until wilted and cooked or until the edges just start to go brown – remove and set aside
  2. In the same pan, add roughly chopped up vegan rashers and fry for a couple of minutes
  3. Tip the leeks and bacon into a large ovenproof dish
  4. Cover with thinly sliced potatoes
  5. In a bowl mix together the cream, water, cornflour, nutritional yeast, herbs, salt and pepper and pour over the potato and leeks
  6. Cover and bake in pre-heated oven at 200C, 400F, gas mark 6 for 40-45 minutes until potatoes are cooked
  7. Uncover and pop back in the oven for another 10-15 minutes to brown the potatoes