Parsley pesto orzo and lentil salad

We were having a Divisional away day meeting which included a lunch time “picnic” with contributions from everyone. So, lists had been circulated, I could see the kinds of things that people were bringing, dips, chips rolls and quiches. I however had not committed myself to anything other than “something vegetarian”, so it was with trepidation that I set about trying to mass produce something that would not embarrass me at the event, but rather showcase my prowess. It was with this in mind (and the contents of my store cupboard) that I made this really sample, but delicious orzo and lentil pasta. The good news is that when staff were feeding back on the workshops we had been to, they were also asked for their favourite dish of the entire picnic and this got a mention!
 

What you will need

Parsley pesto

Big bunch of parsley
4-5 cloves of garlic
1 large table spoon of toasted pine nuts
A large handful of grated parmesan
65ml olive oil – to the desired pesto consistency

200g Orzo

100g Small green lentils
½ a red pepper
½ a yellow pepper
75g feta cheese

 

Blend all of the pesto ingredients together and set aside.

In a pan simmer the orzo with the green lentils in water twice their height in the pan. If the lentils are larger, start cooking them five minutes before the orzo.

Meanwhile, slice one yellow and one red pepper and soften in olive oil.

When the orzo and lentils are cooked, after about 15 minutes, drain and whilst still hot, stir in the pesto  pepper and crumble through feta cheese and season with salt and plenty of black pepper.

 

Serve hot or on plastic or paper in the great outdoors.

Mirch masala, Tooting

What else is there to do on what is essentially a free day on Good Friday then head out for a leisurely stroll followed by lunch? Our stroll took us through the heartlands of St Reatham in London, through Wandsworth and up to the corner of Balham and Tooting Bec high street. It was here we turned left and entered a world of delicious smells, bright colours and exotic paraphernalia. We were in tooting, heading to Mirch Masala for the cheapest and most cheerful curry possible.

 

 

We arrived at about 2pm and had perhaps missed the lunch rush as we had forgotten just how long a walk it is from the GH. They must have had a lunch time rush as they were out of poppadums’ and mango juice, would you believe.

 

 

Regardless, we sat at a formica table and greedily scoured the menu, safe in the knowledge that our food should come quick. Yet again, our eyes were bigger than our stomachs, so a starter of onion bhaji to share and then three curries between us and a naan bread each.

 

Gipsy Spread opted for the lamb methi and I chose the mixed dahl and the paneer tika masala to adorn my plate.

Everything arrived at once, which was how we had wanted it, keen to tuck into all at once, it’s a wonder I didn’t end up biting a finger, which has been done in the past when hungry and eating with my hands!

Everything was fresh, the spices just rightly balanced and the portions voluminous. We seemed to be eating for hours, but I was still beaten by the amounts, even with Gipsy Spread doing his best. Well, a takeaway as well it was then.

This non assuming curry chain has an excellent and well-deserved reputation amongst students and the employed a-like for its good quality and generous offerings at bargain prices. We paid just £23 for all of the above with a tip. Keep it up Mircha masala. Its well worth a trip to visit, and then pick up an array of spices at the many Asian supermarkets on the street.

Sweet and sour aubergine

How many ways with the humble aubergine? As many as you like; and this wonderfully meaty veg fares exquisitely in this sweet and sour sauce, needing not much else to enhance it to epic proportions. It is a recipe adapted from an Olive magazine recipe, which I suspect works well with other ingredients such as tofu. That is now next on my list to sweeten up and sour.

What you will need

2 table spoons sesame oil

1 aubergine

1 onion

2 cloves of garlic

100g green beans

100g carrots

2 dried chillies (optional)

2 table spoons sugar

2 table spoons red wine vinegar

2 tea spoons soy sauce

2 tea spoons corn flour

Fresh coriander

 

Begin by cubing the aubergine, slicing the onion, topping and tailing the green beans and peeling and cutting the carrots into sticks. As well as crushing the garlic.

 

Fry the aubergine and onion in the sesame oil for 5 minutes until softened and browned.

 

Meanwhile, blend together the sugar and vinegar until the sugar dissolves, then add in the soy sauce and corn flour.

 

When the aubergine has cooked, add the garlic, carrots and green beans to the pan for a further 5 minutes. Add a little bit of water if necessary.

 

Finally add the dried chillies to the pan, season with salt and pepper before adding the sweet and sour sauce. Stir through for one minute before serving.

 

Serve over fresh basmati rice or noodles and garnish with fresh coriander. Gipsy Spread had a steak on the side of his.