Smoky veggie sausage hot pot

Sausage Hot Pot
Sausage Hot Pot

I’m as confused as a hedgehog who forgot to go into hibernation, what the hell is going on with the weather? It’s supposed to be October! One day it’s 24°C and the next it’s 12°C which is highly inconvenient as I’ve just packed away all my summer clothes and replaced them with woolly jumpers, tights and bobble hats. So thanks global warming, I’m now that sweaty lady on the bus, swaddled in wool and scowling at anyone in a sundress. Anyway, that will teach me not to check the weather.
Right so, sausage hot pot. My mum makes a cracking sausage hot pot so hopefully this is up to her exemplary standards. Hearty, wholesome and full of beans, this hot pot will warm your boots/flip flops (weather permitting).


Smoky veggie sausage hot pot
Serves 4 / Hands on time 20 mins / Total time 1 hr 10 mins / V Vn 
1 tsp of olive oil
8 vegan sausages, I used Quorn Vegan Cumberland sausages 
1 white onion, finely chopped
2 cloves of garlic, crushed
1 large leek, roughly chopped
2 tsp smoked paprika
2 tins plum tomatoes
200ml vegan vegetable stock, I use half a Knorr stock pot
100ml vegan red wine*
1 tin red kidney beans, rinsed and drained
1 tin cannellini beans or chickpeas, rinsed and drained
Handful of chopped parsley
Drizzle of Pomora extra virgin olive oil
Serve with crusty bread or mashed potato (optional)


Method
1. On a baking tray lined with baking paper, cook the sausages in an oven as per the packet instructions.
2. Meanwhile, in a large casserole dish, sweat the chopped onions down in the oil along with the leek and crushed garlic. Sauté for 5 minutes and add a little water to help them steam until slightly softened. Add 2 tsp of smoked paprika and cook for a further 2 minutes before adding the red wine. Cook off the alcohol and allow to reduce for 5-7 minutes.
3. Once the wine has been mostly absorbed, add the tinned tomatoes and the vegetable stock. Using your spoon, break up the plum tomatoes a bit, give it all a good stir, up the heat and bring to the boil. Cut the sausages into quarters (or leave them whole) and add the drained beans. Turn down the heat to medium low and simmer for 40 minutes with the lid a jar, stirring occasionally. Meanwhile, chop the parsley.
4. Take off the heat and stir in the parsley and let stand for 5 minutes. Divide into bowls, drizzle with extra virgin olive oil and serve with crusty bread.

Sausage Hot Pot

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian     Vn – Vegan    🌶– Spicy   – Suitable for home freezing. Consume within 3 months.
*Most wines are unfortunately not vegetarian or vegan, due to products used in the ‘fining’ process. Wine makers are also under no obligation to disclose if they have used animal products on the label. Vegetarian and vegan wines are available in most supermarkets.



Pad see ew

Pad See Ew
Pad see ew

Pad see what? Pad say who?… Pad see ew (or pad si-io) is a popular stir fried noodle dish in Thailand made with egg, dark soy sauce and vegetables. I practically lived off this dish after accidentally marooning myself on a remote Thai island. When I say ‘accidentally’ I don’t mean I took a wrong turn and ended up shipwrecked like Tom Hanks. I mean, I accidentally (and very drunkly) booked a month of volunteer work saving turtles on Koh Phra Thong. Not really sure how many turtles I saved but I did eat lots of amazing Thai food and this was my favourite… How has it taken me 3 years to finally make it? I guess the one I order from Deliveroo is pretty good, but I can’t have Deliveroo everyday, I’m not Kanye West.
Click here for one of my other Thai recipes and to read more about my Thai shenanigans.


Pad see ew
Serves 1 / Hands on time 25 mins / Total time 25 mins /
Df
You’ll need:
A wok 
100g Thai flat rice noodles (I got mine from an Asian supermarket but you can get them in some supermarkets such as Waitrose)
1 tbs light soy sauce
1½ tbs dark soy sauce
2 garlic cloves, finely chopped
1 tsp toasted sesame oil
½ tsp sugar
Small carrot, peeled and sliced
75g tender-stem broccoli (small handful)
4 leaves of pak choi, sliced
1 egg 


Method
1. Cook the flat rice noodles according to the package instructions before draining and rinsing throughly in cold water. Put to one side.
2. Slice 2 garlic cloves and peel and slice the carrot into thin rounds. Half the tender-stem broccoli and slice the pak choy into long strips.
3. Put your work on a medium to high heat and add 1 tsp of sesame oil. Once hot, add the garlic and cook for about 1 minute before adding the noodles and the vegetables. Give it a good quick stir and pour over 1 tbs of light soy sauce, 1½ tbs of dark soy sauce and sprinkle with half a teaspoon of sugar.
4. Keep the contents of the wok moving and cook for about 5-7 minutes or until the vegetables have softened. Don’t worry if the mixture sticks to the wok a bit, you want a sticky, slightly charred flavour. Continue to stir vigorously and chip away at any sticky bits – if however it’s sticking too much for your liking, add a dash off water to help loosen it up. Try not to over cook the vegetables, it’s nice to leave them a bit crunchy.
5. Once the vegetables are cooked, move them to one side of the pan and crack the egg into the other, leave for a few seconds to set slightly and then mix into the rest of the noodles until evenly distributed and cooked. 
6. Turn out onto a bowl and devour immediately.


Pad see ew

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Df– Dairy free


Mushroom katsu curry

Mushroom Katsu Curry
Mushroom Katsu Curry

Katsu curry doesn’t have to be made with chicken you know, a chestnut mushroom rolled in breadcrumbs can do just as well… I think… Not that I’ve ever tried chicken. Well I did once, I ate a chicken burger from New York Chicken & Ribs in Letchworth Garden City when I was 15 but I was so drunk, I don’t remember what it tasted like. Probably pretty good considering anything fried and greasy tastes amazing when you’re inebriated.
Anyway, realising chicken katsu curry is in fact vegetarian, (minus the chicken on course) I decided to give it a go. It’s not that hard to make but it can be a bit of a faff, so I tend to make double the sauce and freeze the rest for later. This means that when I’m feeling lazy, (which is a lot) I can forget the breaded mushrooms altogether and simple pour the silky sauce over some roasted butternut squash, it’s divine and a little less fiddly. However, if you’ve never tried katsu curry, then I highly recommend you start with this mushroom version, it’s well worth getting your hands a bit messy for.
Unlike an Indian curry, Japanese curry is a bit sweeter, not as spicy but has just enough chilli to warm through you as you eat it. Perfect for people afraid of a bit of heat (like my mum). Enjoy, or as they say in Japan
楽しんで… (I think).


Mushroom katsu curry
Serves 2 / Hands on time 30 mins / Total time 1 hour 10 mins / V Df 
Sauce
1 tbs sunflower or vegetable oil
1 onion, peeled and chopped
5 garlic cloves, peeled
2 medium carrots, peeled and chopped
2 tbs plain flour
1 tbs medium curry powder
600ml vegetable stock, I use Knorr
1 tbs reduced salt soy sauce
1 bay leaf
2 tsp honey
½ tsp garam masala
Mushrooms
Rapeseed spray oil (see tip below)
8 large chestnut mushrooms
2 handfuls 
Pako breadcrumbs
2 medium eggs, beaten
Salad dressing
1 tsp sesame oil
1 tsp soy sauce,
1 tsp rice vinegar
sprinkle of sesame seeds
To serve 
250g sushi rice and salad leaves


TIP: Buy an empty spray bottle and fill it with your favourite cooking oil – I use rapeseed oil. This distributes the oil evenly over food and is a great way of cutting calories when roasting or frying as you don’t need to use as much.


Method
1. Preheat oven to 200C°/180°C fan/400°F/gas mark 6. If making sushi rice do this first and follow the packet instructions. To make the sauce, fry the chopped onion and whole garlic cloves in the oil in a large saucepan, on a medium heat, for a couple of minutes. Add the chopped carrots, give it a stir and put the lid on. Continue to sweat for a further 10 minutes.
2. Add the plain flour and the curry powder and cook for a minute, stirring continually. Add the stock in a slow steady stream and continue to stir (this avoids any lumps). Add the bay leaf, soy sauce and honey and bring to the boil. Reduce to a simmer and cook for 20 minutes.
3. Meanwhile, beat the eggs in a bowl with a fork and pour out a generous amount of pako breadcrumbs onto a large plate. Spray a large oven tray with oil and pull the storks out of the mushrooms. Take each mushroom and dip it in the beaten egg. Once covered, roll it in the pako breadcrumbs until well coated and place on the oiled baking tray. Repeat this process until all your mushrooms are covered. Spray with oil and put in the oven for 20 minutes, turning halfway through.
4. Add the garam masala to the sauce and season with salt and pepper. Give the curry a stir and take off the heat. Pass the curry through a sieve using a wooden spoon to help force it though. (If you prefer a chunkier sauce, don’t bother sieving it but remember to remove the bay leaf. Or if you like a smooth but thick sauce, sieve it but add the vegetables back in (minus the bay leaf) and blend with a hand blender). Pour into a new pan and heat on a low heat to keep the sauce warm until your mushrooms are ready.
5. If making a salad, mix the dressing ingredients together and dress 2 handfuls of mixed leaves in a bowl.
6. Remove the mushrooms carefully from the oven and serve on top of the curry sauce, accompanied with sushi rice and salad.
TIP: To make the sushi rice into domes, simply spoon sushi rice into a tea cup and mold to the cup by pushing down with a spoon. Turn out onto a plate.








If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Df– Dairy free
 The curry sauce is suitable for home freezing. Keep up to 3 months 


Veggie salad niçoise

Veggie Salad Niçoise
Veggie Salad Niçoise

I’ve been eating out quite a lot recently and something really annoying has started to happen on menus across the land.
Warm asparagus salad with poached hens egg… Spiced aubergine pilaf with poached hens egg… Sweet potato and harrissa hash topped with a poached HENS EGG… “Oooh a poached hens egg, how exotic, I’ll have that please.” AGHHHHHH!
A hens egg is surely just an egg. News flash, chickens are hens, well female ones are and as we all know, only female chickens (i.e. hens) can lay eggs. Silently and pretentiously, the hens egg seems to have swept onto menus across the capital without anyone even noticing. Where have we all been?!
So next time you see it on the menu, ask for just a regular egg and see what happens. “Oh, is a hens egg just a regular egg? Then why doesn’t it just say that?” You utter politely before picking up your table and throwing it across the room. On that note lets move swiftly on to my salad Niçoise with boiled ‘hens’ egg (okay I’ll stop it now).
Salad Niçoise originated in the French city of Nice and is traditionally made up of a mixture of Niçoise olives, anchovies, tomatoes and hard boiled eggs. I was surprised to learn that a traditional Niçoise salad doesn’t include tuna, french beans or even potatoes but I guess every recipes it subject to interpretation. However, I’ve included french beans and potatoes in mine because it’s just not a Niçoise salad without them in my opinion. I’ve also substituted the anchovies for a tangy black olive and lemon dressing to give it the salty zing without the fish. Bon appétit. 


Veggie salad Niçoise
Serves 2 / Hands on time 30 / Total time 35 mins /
V Gf 
You’ll need:
A pestle and mortar
3 eggs
1 cos lettuce
1 handful of pitted black olives
100g french beans
300g new potatoes/Jersey royals
4 ripe tomatoes cut into eights
¼ cucumber, peeled and chopped
Handful of basil torn
Juice of half a lemon
Dressing
Small handful of basil leaves
60g black olives
Juice of half a lemon
1 medium garlic clove, peeled
1 tbs extra virgin olive oil
1 tsp red wine vinegar or balsamic vinegar


Method
1. Put the eggs in a small saucepan and cover with boiling water. Boil for 7 minutes. Once boiled, drain and cover in cold water and put to one side. Cut the larger new potatoes in half but leave the small ones whole. Put in a large saucepan and cover with boiling water. Season the water with salt and bring to the boil. Simmer for 15 minutes.
2. Meanwhile, make your dressing by putting 60g of pitted black olives in a pestle and mortar along with a peeled garlic clove, a tbs of extra virgin olive oil, a tsp of red wine vinegar, small handful of basil leaves, the juice of half a lemon, salt and pepper. Carefully grind the ingredients together until you have a rough paste.
3. Cut your tomatoes into eights and peel and chop your cucumber. Put in a large bowl along with a handful of torn basil, a handful of pitted black olives and season with salt and pepper.
4. By now your potatoes should be cooked but don’t remove them from the heat just yet. Add the trimmed french beans to the pan and cook for a further 5 minutes. Drain the potatoes and beans and cover in a stream of cold water to prevent them from cooking further. Leave to drain.
5. Line a large salad bowl with cos lettuce and peel your eggs. Slice into quarters and put to one side. Tip the warm potatoes and the beans into the bowl along with the rest of the salad mixture and top with the dressing. Give it a good stir and tip the whole lot on top of the lettuce.
6. Place the sliced eggs on top, squeeze over the other half of the lemon, drizzle with extra virgin olive oil and season with salt and pepper.

Veggie Salad Niçoise

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Gf– Gluten free



Sacla’ Fiery Chilli Pesto Pots

1-3-4_fierychilli_pot

Sacla’ Fiery Chilli Pesto Pots… I love pesto but what I don’t love, is a jar of mouldy pesto. Like most people, I have a terrible habit of buying pesto, using one tablespoon and then allowing it to fester in the back of my fridge. Well no more my friends because Sacla’ have cleverly created pesto pots, praise the lord!
I found them a very welcome cupboard surprise when all I had in my fridge was a few cloves of garlic and a jar of Branston pickle. Ten minutes later I was scoffing a bowl of fiery spaghetti with a glass of wine, winning!
They come in three flavours, classic pesto, sun-dried tomato and my favourite, fiery chilli. Sacla’ Pesto pots 4 x 45g from £2 (available at most major supermarkets).

(This is not an ad. All products featured in the section are products I genuinely use and like. No money has exchanged hands (unfortunately for me).