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Cover: The Gourmet Garden

Recipes with cornflour

16Jul 12

Green Bean Casserole

Green Bean CasseroleThis classic green bean casserole is a delightfully rich and creamy main course and a great way to get your kids to eat their green beans.  It uses rice and cornflour rather than wheat flour, so it can very easily be converted into a gluten-free dish if necessary, simply by using gluten-free soy and Worcestershire sauce.

What you’re going to need:

For the topping:

  • 2 medium yellow onions, peeled and sliced  in ¼-cm rings
  • 125g cornflour
  • Canola oil (or other light oil) for frying
  • Salt and freshly ground pepper to taste

For the casserole:

  • 60g sweet rice flour
  • 315ml milk (or soy or other milk)
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon celery salt
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 1 can (about 400g) cut green beans
  • 1 can (about 200g) sliced mushrooms, drained

What you have to do:

 

  1. Preheat the oven to 175ºC.
  2. Generously grease an ovenproof casserole dish.
  3. Make the onion topping: Dust the onions with cornflour or place both in paper bag and shake thoroughly.
  4. Heat 1-inch of canola oil in a heavy frying pan over medium heat. Fry a few onion rings at a time until they turn golden brown. Drain on paper towels and sprinkle with salt and pepper immediately.
  5. Stir the sweet rice flour into about 60ml of the milk until smooth. Place this mixture and the rest of the milk in a heavy, medium-sized saucepan. Add the soy sauce, Worcestershire sauce, onion powder, celery salt, salt, garlic, and pepper.
  6. Cook over medium heat, stirring constantly, until the mixture thickens.
  7. Add the green beans, mushrooms, and half of the onion topping and stir to combine. Pour the mixture into the greased casserole dish.
  8. Bake for 25 to 30 minutes on the middle rack of the preheated oven, or until the casserole is bubbling.
  9. Top the casserole with the rest of the onion topping.
  10. Return to the oven for another 10 minutes or until onions are hot.
  11.  Serve immediately.

 

Preparation Time: 5 minutes

Cooking Time: 40 minutes

Serves:  4

Difficulty: Medium

Note: If getting kids to eat their veggies is a problem, there are tons of ways to “disguise” the flavour – like in this carrot halwa recipe. Why not make the green bean casserole as the main course and the carrot halwa for dessert? You just couldn’t get any healthier!

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11Jul 12

Crispy Potato Wedges

Crispy Potato WedgesAlthough these crispy potato wedges require several steps to prepare, the wonderfully crunchy end result makes it well worth the effort.  The white rice flour gives them an amazing texture when fried, while the cayenne pepper and other herbs provide a subtle spiciness that just can’t be beat.  They taste great on their own, but for best results, I recommend serving them with a freshly made sour cream and chive dip.

For another recipe with fried potatoes, I suggest these Aloo Bonda Snacks. They are an Indian fried potato ball – definitely worth a try!

What you’re going to need:

  • 2 large potatoes cut in ½ cm wedges
  • 1 teaspoon salt
  • 1½ teaspoons onion powder
  • 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon freshly ground black pepper
  • 70g (½ cup) cornflour
  • ¼ teaspoon baking soda
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 250g white rice flour
  • Canola oil or peanut oil, for frying
  • Additional salt to taste

What you have to do:

  1. Place the potato wedges in a large microwave-safe bowl.
  2. Whisk together the salt, onion powder, oregano, garlic powder, cayenne, and pepper in a small bowl.
  3. Sprinkle the spices over the potatoes and toss until the potatoes are thoroughly coated.
  4. Lay a sheet of crumpled non-stick baking  paper over the bowl, and cook on high power for 5 minutes, or until potatoes are almost, but not quite done. Let the potatoes cool slightly.
  5. In a shallow bowl, whisk together the cornflour, baking soda, egg, and lemon juice, adding water if necessary until you reach a thin consistency.
  6. Place the white rice flour in a second shallow bowl.
  7. Heat 2 inches of oil in a deep heavy pot to 185°C.
  8. Dip the potatoes in the rice flour, then in the egg mixture, and then again in the rice flour.
  9. Immediately fry the potatoes in batches until they are browned and crispy. Drain on paper towels.
  10. Add more salt to taste.  Serve the wedges immediately on their own or with your favourite dipping sauce.

 

Preparation Time:  15 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Medium

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05Jul 12

Broccoli in Cheddar Cheese Sauce

Broccoli in Cheddar Cheese SauceAlthough broccoli is considered to be one of the healthiest vegetables on the planet  due to its high content of calcium, vitamin C, folic acid and iron, it can be quite difficult at times to get your kids to eat it, regardless of how much you threaten them with chores or no dessert!

Luckily, almost all kids love Cheddar cheese, so this broccoli in cheddar cheese sauce may just be the perfect way to finally get them to eat something green and healthy for once.  I know it worked for me when I was a kid!

You can really use any kind of cheese you prefer for this dish, but I find the bright orange colour of the cheddar looks really nice with the dark green of the broccoli and helps make this into an attractive and delicious side dish. (If you prefer a main dish, I recommend this pasta salad with broccoli and bacon – without the bacon, of course!)

What you’re going to need:

  • 315ml milk (or soy or other milk)
  • 1 tablespoon cornflour
  • 1 small garlic clove, minced
  • 100g (1 cup) shredded Cheddar cheese or cheese alternative
  • ¼ teaspoon salt
  • 1⁄8 teaspoon ground cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 500g broccoli, cut into 2 to 3 cm florets

 

What you have to do:

 

  1. In a medium saucepan over medium heat, whisk together about 65ml of the milk and the cornflour until smooth and lump-free.
  2. Add the rest of the milk and the garlic and continue to cook, whisking constantly, until the sauce thickens slightly.
  3.  Remove the saucepan from the heat and add the cheese. Keep stirring until all the cheese melts.
  4. Add salt and cayenne pepper and taste.  Add more if desired.
  5. Stir in the lemon juice and reduce the heat as low as possible in order to keep the sauce warm while the broccoli is cooking.
  6. Cook the broccoli in boiling salted water until just tender, about 4 to 6 minutes, depending on the size of the florets.
  7. Remove the broccoli from the water, drain, and pat dry with kitchen towels.
  8. Drizzle the cheese sauce over the cooked broccoli and serve immediately.

 

Preparation Time:  10 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Easy

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31May 12

Cream of Courgette Soup

Cream of Courgette SoupI really like eating soup, and this Cream of Courgette Soup recipe has got to be one of my all time top-five!  It has a lot more than just courgettes in it, so I guess it’s not technically a simple cream of courgette, but I find that the celery provides a nice tangy contrast while the carrots and potato give it a bit more depth.  And the nutmeg, well, that’s probably the whole secret to this incredibly tasty soup!

I strongly suggest leaving the skin on the courgettes, mostly because that’s where a lot of the nutrients are, but also because it gives a nice green colour.  I’ve also used cornflour rather than cheese or cream to thicken the mix in order to make it vegan-friendly, but if you prefer, you can go ahead and use those as you would in any other creamy broth (such as this roasted fennel and somerset cider soup).

What you’re going to need:

  • 4 medium size courgettes, washed
  • 2 large carrots, peeled
  • 2 medium potatoes, washed and peeled
  • 4 celery ribs
  • 1 large Spanish onion
  • 1 litre vegetable stock
  • 2 tsp dry parsley
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 bay leaves
  • 3 tbsp cornstarch
  • 1.5 tsp water
  • 4 tbsp olive oil
  • fresh coriander to garnish

What you have to do:

  1. Chop all the vegetables into medium sized chunks (the size isn’t very important since they’re going to be puréed anyway).
  2. Heat the olive oil in a large stock pot over medium heat until it’s hot but not smoking.
  3. Sauté the onion for about 2 minutes.
  4. Add the courgettes, carrots, celery and potatoes and sauté for 20 minutes.
  5. Stir often so it doesn’t burn or stick.
  6. Add the vegetable stock, parsley, nutmeg, bay leaves, black pepper and salt.
  7. Bring to the boil and then simmer for 20-25 minutes, or until the carrots and potatoes are tender.
  8. Remove from heat and remove the bay leaves.
  9. Purée the soup with a hand blender or in a blender or food processor until smooth and creamy.
  10. Mix the cornflour with the water to a make a thick paste.
  11. Add the cornflour paste to the soup and mix it in well.
  12. Garnish with a few coriander leaves and a dash of nutmeg and serve.

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves: 6

Difficulty: Medium


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14Feb 12

Hearty Seitan Stew

Hearty Seitan StewOne of my favourite meals when I was growing up was a beef and potato stew my mother used to make for us, especially in the winter.  It was just the perfect thing for warming your belly and bones after a long day of playing outside in the cold.  Naturally, when I became a vegetarian this was one of the first recipes I just had to emulate in a meatless version.  Hearty Seitan Stew is the result of a few months of trial and error to get the mix just right.  The thick broth, melt-in-your-mouth potatoes and deliciously chewy wheat gluten (seitan) make for a wonderfully filling and satisfying dish that even my unrepentant meat-eating brother can’t help but admit to loving.  In fact, even my mother has said she prefers it over her original beef version, although to be honest even I’m not sure I’d go that far!

What you’re going to need

  • 1 medium sized onion, diced
  • 2 tablespoons olive oil
  • 100g ball of seitan (wheat gluten)
  • 4 medium sized potatoes, washed but not peeled
  • 3 carrots, peeled
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • 2 bay leaves
  • 1 vegetable stock cube
  • 2 tablespoons cornflour
  • 2 litres of water
  • Salt and pepper to taste

What you have to do

  1. Heat the olive oil in a large pot over medium heat.
  2. When the oil is nice and hot, add the diced onion and fry until it turns translucent.
  3. Chop the potatoes and carrots into medium sized chunks and add to the onions.
  4. Keep frying for a minute or two, stirring continuously.
  5. Cut the seitan into 2cm chunks and add to the mix along with the frozen peas, the vegetable stock cube and the herbs and spices and keep stirring for 1 more minute.
  6. Add the water, cover the pot and bring to a boil.
  7. Reduce heat to a simmer and cook until the potatoes and carrots are tender, approximately 45 minutes.
  8. In a small bowl or cup, mix the corn-starch with just enough water to form a dense but runny paste.
  9. Bring the stew up to a boil and add the corn-starch paste, stirring continuously, in order to thicken the broth.  Add more as necessary until desired consistency is reached.
  10. Add salt and pepper to taste.

 

Preparation Time:  10 minutes

Cooking Time: 1 hour

Serves: 4

Difficulty: Easy

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