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Stuffed Artichokes
6 medium Artichokes
3 tbsp lemon juice
Salt and pepper
2 medium Onions
350g streaky bacon
75g butter
700g ripe Tomatoes
Rind and juice of two oranges
90ml parsley
2 eggs
Melted butter
Strip away discoloured leaves and cut base so the Artichoke stands upright. Using scissors, snip off the leaf tips and then soak in cold water and 15ml of lemon juice for 30 minutes. Drain and place in large saucepan of boiling salted water with the remaining lemon juice. Cover and boil gently for 30-45 minutes. Artichokes will float so turn them during cooking. Fry Onions and bacon in the butter. Add Tomatoes (skinned and chopped) and cook. Add breadcrumbs, orange rid and juice, parsley, eggs and seasoning and beating well.
Test Artichokes by pulling on an outer leaf. If it comes out easily it is cooked. Drain and hold under cold water tap for a few minutes to set the green colour. Scrape out centre slightly and fill with stuffing. Bake in oven for 25 minutes on 190 degrees or gas mark 5.
Runner Beans with Tomatoes
700g Runner Beans
30ml vegetable oil
4 Tomatoes
1 garlic clove
Chopped parsley
Cook the Beans in salted boiled water for 5 minutes and then drain. Heat the oil in a saucepan; add Tomatoes, garlic and Beans. Cover and cook for 15 minutes. Remove the garlic and turn the Beans into a warm serving dish. Sprinkle with parsley and serve.
Oven-Cooked Beetroot
4 large Beetroot
Vegetable oil
50g butter
1 orange
Scrub the Beetroot and place on a baking tray. Brush the skins with a little oil and cook in the oven 180 degrees gas mark 4 for 2-3 hours. While still warm, peel and then slice or chop. Melt the butter in a saucepan, add the orange rind and the Beetroots and heat through. Season to taste and serve immediately.
Celeriac and Onion Bake
900g Celeriac
1 large Onion
Salt and pepper
50g butter
150ml milk
Layer the Celeriac and the Onion slices in an over proof dish. Sprinkle each layer with seasoning and a dot of butter. Pour milk over the vegetable and cook uncovered for 1 ¼ hours on 180 degrees or until golden brown and vegetables are soft.
Ratatouille
450g Aubergines
Salt and pepper
120ml olive oil
1 garlic clove
450g Onions
450g Tomatoes
30ml tomato puree
450g Courgettes
3 Peppers (red, green and or yellow)
Sprinkle the Aubergines with salt and leave for 30 minutes to extract the bitter taste. Rinse under cold water and pat dry with kitchen roll. Heat oil and garlic in large saucepan. Add the chopped Onions and cook until soft and golden brown. Add the Tomatoes and tomato puree and cook for a few more minutes. Add the Aubergines, Courgettes, Peppers, salt and pepper. Cover and simmer for 1 hour. The vegetables should be soft but retain their shape and most of the liquid should have evaporated. To reduce liquid further remove lid and continue to cook until desired consistency. Serve hot or cold.