Rose Elliot’s New Complete Vegetarian - Rose Elliot

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      270g packet filo pastry (6 sheets, approximately 500mm × 240mm (20in × 9 in))

      rapeseed or groundnut oil, for brushing

      sweet chilli sauce, to serve

      Fry the onion in the oil in a large saucepan for 5 minutes or until beginning to soften. Add the bean sprouts, red pepper, garlic, ginger and Chinese leaves, stir-fry for a further 5 minutes or until the vegetables are tender. Add the soy sauce and some salt to taste, then leave to cool.

      Preheat the oven to 200°C (400°F), gas mark 6.

      Cut each sheet of filo pastry in half right down the middle, and across, making 24 rectangles.

      Take one rectangle of filo pastry. Put about a tablespoon of the vegetable mixture across the filo, about 1cm (½in) from the top. Fold over the top, and fold over the sides, then roll the pastry to make a spring roll shape.

      Brush the spring roll with oil, or put some oil on a plate and dip the spring roll in this, to coat lightly. Place the spring roll on a baking sheet and repeat with the rest of the mixture until all the filo and (probably) all of the vegetable mixture is used.

      Bake the spring rolls for about 10 minutes or until crisp and golden brown. Serve with a chilli dipping sauce.

      Sweet potato bhajis v

      These crisp tasty morsels make a tempting starter or nibble. They’re great with mango chutney, tomato salsa or cucumber and coriander raita; or add some hot cooked rice to make a light main course.

       MAKES 8 / SERVES 4 AS A STARTER, 2 AS A MAIN COURSE

      350g (12oz) sweet potato

      1 onion, very finely chopped

      125g (4oz) chickpea flour

      1 tsp dried red chilli flakes

      1 tsp baking powder

      1 tsp salt

      3 tbsp chopped fresh coriander

      vegetable oil, for deep-frying

      Peel and grate the sweet potatoes, then put into a bowl and add the onion, chickpea flour, chilli flakes, baking powder, salt and coriander. Mix well; as you mix, the moisture from the vegetables will be drawn out and will bind everything together. Add a tablespoonful or so of water only if the chickpea flour remains dry.

      Heat enough oil in a medium-sized saucepan for deep-frying. (The pan needs to be half full of oil.) When the oil reaches 180°C (350°F), or a cube of bread rises to the surface and turns golden brown in under 1 minute, put in 3–4 dessertspoons of the mixture, depending on the size of your pan. Don’t make the bhajis too big – they’re best when light and rather straggly and gorgeously crisp – and don’t crowd the pan, otherwise the oil will cool and the bhajis will stick together. Deep-fry the bhajis for about 4 minutes or until crisp, brown and cooked right through, then remove them with a slotted spoon and drain on kitchen paper. Keep the bhajis warm in a low oven or under a warm grill while you cook the rest of the mixture.

       VARIATION

      Cabbage bhajis v

      These are delicious; use 350g (12oz) shredded green cabbage instead of the sweet potatoes.

      Onion bhajis v

      Use 450g (1lb) red onions instead of the sweet potatoes, and omit the extra onion in the main recipe.

      Tomatoes with horseradish cream

      This is simple but delicious – sliced tomatoes topped with a piquant creamy horseradish dressing. The better the tomatoes, the better this dish will be.

       SERVES 4

      6 large firm tomatoes

      salt and freshly ground black pepper

      125g (4oz) ricotta cheese

      2 tbsp natural yoghurt

      2 tsp extra-virgin olive oil

      tsp red wine vinegar

      2 tsp horseradish sauce or 1 tsp grated horseradish

      chopped fresh chives, to garnish

      You could skin the tomatoes if you wish: cover with boiling water for a minute, then drain and slip off the skins. Slice the tomatoes, with skins or without, into bite-sized pieces, divide between four plates and season with salt and pepper.

      To make the topping, mix together the ricotta cheese, yoghurt, oil, vinegar and horseradish sauce until creamy. You could use a blender for this if you want it really smooth.

      Season, then pour this mixture over the tomatoes and sprinkle over some chopped chives.

      These are fun to make and delicious served as part of a selection of tapas, or arranged attractively on individual plates with some tzatziki or hummus and a few juicy black olives.

       SERVES 4–6

      36 fresh vine leaves (if available) or preserved vine leaves

      225g (8oz) brown basmati rice

      1 large onion, chopped

      2 tbsp chopped fresh parsley

      2 fresh tomatoes, skinned and chopped

      50g (2oz) pine nuts

      50g (2oz) raisins

      tsp cinnamon

      2 garlic cloves, crushed

      salt and freshly ground black pepper

      6 tbsp olive oil

      150ml (5fl oz) water

      1–2 tbsp lemon juice

      lemon wedges, to garnish

      If you’re using fresh vine leaves, half fill a large saucepan with water and bring it to the boil. Trim the leaves and put into the boiling water, cover and simmer for 2 minutes. Then drain and run under cold water to refresh them. Drain well. With preserved vine leaves, simply drain and rinse well under the cold tap.

      Half fill the saucepan with water; add the rice and boil for 10 minutes, then drain.

      Mix together the rice, onion, parsley, tomatoes, pine kernels, raisins, cinnamon, garlic and seasoning. Place a spoonful of this filling on each leaf, fold the edges over and place the little bundles side by side in a frying pan. Mix together the oil and water and pour over the vine leaves. Sprinkle the lemon juice on top.

      Cook, covered, over a very gentle heat for 2–2½ hours or until the rice and leaves are tender. Keep an eye on the water level and add a little more from time to time if necessary. Serve garnished with lemon wedges.

      This garlic-flavoured mayonnaise from Provence, served with a gloriously colourful selection of whatever fresh vegetables are available, makes a wonderful first course or even a light meal. You need a blender or food processor to make this recipe.

       SERVES 4–6

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