I've been trying to broaden my palette of vegetarian recipes, partly because dairy farming is, as is becoming increasingly apparent, quite environmentally intensive, but also because there's a heap of interesting food that I'm missing out on, especially as most of my officially vegetarian range of meals usually relies heavily on eggs/dairy. Also, I have several friends with lactose or gluten intolerances, so going vegan makes it a bit easier to serve them nice meals.
Anyway, tonight was an experiment into the arcane ways of the Cranks Fast Food recipe book. This has tasty recipes and swears blind that everything can be served up in 30 minutes or less (as far as tonight goes, ha bloody ha, but I digress) which limits the complexity. (Incidentally, I really like the spanakopita and potato rosti recipes it has.) Tonight's try out was Moroccan Potato Pastelles, which involves making a mashed potato and egg mixture, a separate filling with mushrooms, spring onion, egg etc and then wrapping the potato around the filling and frying. (Not yet up to vegan, but at least less milk.)
Everything was going fine until the wrapping the potato around the filling which turned into such a hideously mushy collapsing exercise that I ended up tipping the filling in and mixing it all together. It was pleasant, but the pastelle that survived my clumsiness and was made as directed was jolly nice - a lesson to me to try harder. If anyone reading this is of Moroccan ethnicity, I apologise sincerely for messing up your cultural foodstuffs, but I'm glad I had a go, because it tasted nice.
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2 comments:
After boiling the potatoes drain the water out and then cook them on the stove for a very few minutes. This will steam the water off and you can then mash them and can use them for more structural things.
(Technique from Martin Bosley's fish cake recipe)
Thank you!
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