TTC Recipes 2014

Foodival 2014 Recipes
WINNER:  "Goodness Graveney Me, All I Need is a Smaaal Aubergine" Smoked Aubergine Starter - by Amrit Sachar

Ingredients:

1 small aubergine – garden from Milton Keynes

1 medium onion – British

1 large tomato – mums West London garden

2 medium chillies – Milton Keynes garden

3 medium garlic cloves – British

1 inch ginger – British

15 stalks of coriander - British

1 gem lettuce – British

Salt and pepper – British

Sunflower oil - British

Recipe:

Slice aubergine lengthways and brush oil on skin. Grill skin side up until skin is burnt. Scoop out the flesh.

Lightly fry diced onions, chopped ginger, garlic and chilli until onions are translucent. Add chopped stalks of coriander and chopped tomatoes and fry until tomatoes are soft. Add the flesh of the aubergine and cook for a further 5 minutes. Add salt and pepper to taste. Once cooled slightly put a heaped tablespoon of the mixture on to individual gem lettuce leaves, arrange on a platter and garnish with coriander leaves to serve

RUNNER-UP
Beetroot & Squash Curry - by Sprout Lover

Ingredients from Foodival

Onion, garlic, chilli, beetroot and bay leaves.

Ingredients from my garden:

Patty pan squash, Tomatoes, Sage, Chives, Rocket

Things from the cupboard:

Ginger, Olive oil, Salt

Recipe:
Lightly fry the onion, chilli, garlic and ginger.  Chope the beetroot and squash into cubes.  Chop up everything else. Stick it all in the pan, stir and hope for the best, leaving it overnight to fester for maximum effect.

 
THIRD PLACE Vegetable Samosas - by Yasmin Salam

Vegetable samosas

Ingredients from Foodival:

Chard, Carrots, Potatoes, Courgette, Lemon juice, Red chilli, Mint – sister-in-laws garden

Coriander, Onions, Garlic, Plain flour

Recipe:

Chop the courgette, carrots and potatoes into small cubes and boil until soft.

Fry the chopped red chilli, garlic in some oil and season with salt and pepper. Then add the boiled veg and stir.

Put in lemon juice and chopped chard, mint and onions. Simmer until cooked through.

Separately mix plain flour with water and a little lemon juice and make soft dough.

Make small round balls and roll into circles,

Cook both sides on a flat frying pan.

Remove from heat and separate the two circles from each other then cut into quarters.

Make a cone with the quarter and secure with flour paste.

Fill with veg filling and close the top. Fry the triangles until golden brown.