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The Recipes  

 

Chicken curry Vegetable Crumble
Duck in orange sauce Pumpkin and Apricot Cake

 

Vegetable Crumble
(for 4 people)

 

The Ingredients
 

  1. Whole meal flour  150g 

  2. Whole meal flour  50g

  3. Butter or margarine  100g

  4. Butter or margarine  50g

  5. Grated cheddar cheese  100g

  6. Chopped mixed nuts  50g

  7. Seasame seads  25g

  8. Mixed vegetables  600g

  9. (swede,turnip,potatoes,carrots,corn,peas,etc)

  10. Onion (finely chopped)100g (1 medium onion)

  11. Tomatoes (fresh)  200g (4 medium tomatoes)

  12. Vegetable stock  250ml (half pint)

  13. Milk  125ml (quarter pint)

  14. Chopped Parsley  (optional for finish)

  15. Seasoning to taste (salt and pepper) 

 

The Crumble Mix
 

  1. Place the 150g flour in a large bowl.

  2. Taking 100gof the butter

  3. a few cubes of butter at a time rub into the flour mixture.
    Keep rubbing until the mixture resembles breadcrumbs.

  4. Add the grated cheddar, Mixed Nuts and Sesame seeds.

  5. Mix well and sit to the side.

 

The Filling

 

  1. Preheat the oven to 180C

  2. Wash and peal the vegetables.

  3. Cut all the vegetables in to small dice. or thick slices.

  4. Take the chopped onion and sweat off in a large pot with some olive oil (two table spoons - you can use vegetable oil if you like) try not to colour the onion. (sweat means to cook in the oil without colouring)

  5. Add a little seasoning.

  6. Add the 50g of butter and mix until fully melted.

  7. Add the rest of the vegetables and continue to sweat them for a further 10 minutes.

  8. Stir in the 50g of flour While mixing. slowly pour the vegetable stock and then the milk into the pot (keep mixing while adding the liquid as to prevent lumps).

  9. Cover with lid and cook for a further 15 minutes (until vegetables become tender)

  10. Peal and Chop the tomatoes in to large chunks and add them to the filling

  11. Season to taste.

  12. place in a pie or casserole dish for baking in the oven.

  13. cover with the crumble mix and press down lightly as not to be too loose.

  14. Place in the oven and cook for 30 to 35 minutes or until golden brown.

 
 
Presentation

 

  1. Use a large spoon and scoop out a portion of the crumble

  2. trying not to break the crust too much.

  3. Place on a large plate or even im a large bowl if you like

  4. And sprinkle with a little chopped parsley for colour. 

 
As this is quite a filling dish to eat you may with to serve some chopped mixed salad with this.

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