Tactical Tastes

Category: Vegetarian

  • Air fryer patatas bravas

    Air fryer patatas bravas

    Air fryer patatas bravas is a spanish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 900g Potatoes
    • 3 tablespoons Olive Oil
    • 1 chopped Onion
    • 1 clove peeled crushed Garlic
    • 1 tblsp Paprika
    • 1 tblsp Tomato Puree
    • 225g Tinned Tomatos
    • To serve Basil Leaves

    Method

    Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.

    Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.

    Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

    Want to watch it come together? See the full walkthrough.

  • Algerian Flafla (Bell Pepper Salad)

    Algerian Flafla (Bell Pepper Salad)

    Algerian Flafla (Bell Pepper Salad) is a algerian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 3 Green Pepper
    • 1 tablespoon Olive Oil
    • 1 tablespoon chopped Red Onions
    • 1 clove peeled crushed Garlic
    • To taste Salt
    • To taste Pepper
    • 1 Diced Plum Tomatoes

    Method

    Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.

    Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.

    Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

    Want to watch it come together? See the full walkthrough.

  • Aubergine & hummus grills

    Aubergine & hummus grills

    Aubergine & hummus grills is a turkish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Aubergine
    • 2 tablespoons Vegetable Oil
    • 3 sliced thinly Bread
    • 300g Hummus
    • 100g Walnuts
    • 40g Parsley
    • 200g Cherry Tomatoes
    • Juice of 1/2 Lemon
    • Splash Extra Virgin Olive Oil

    Method

    Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.

    Spread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.

    Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again. Serve the grills with the salad, a dollop more hummus and some pitta bread.

    Want to watch it come together? See the full walkthrough.

  • Aubergine couscous salad

    Aubergine couscous salad

    Aubergine couscous salad is a turkish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 sliced Aubergine
    • 3 tablespoons Olive Oil
    • 140g Couscous
    • 225g Vegetable Stock
    • 200g Cherry Tomatoes
    • Handful Mint
    • 100g Goats Cheese
    • Juice of 1/2 Lemon

    Method

    Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

    Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

    Want to watch it come together? See the full walkthrough.

  • Avocado dip with new potatoes

    Avocado dip with new potatoes

    Avocado dip with new potatoes is a australian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 3 Large Avocado
    • 200g Natural Yoghurt
    • Zest and juice of 1 Lime
    • Juice of 1/2 Lemon
    • 1.25kg Baby New Potatoes
    • 2 tablespoons Olive Oil
    • 1 teaspoon Hot Chilli Powder
    • 1 teaspoon Cumin Seeds
    • 200g Tortillas

    Method

    Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.

    Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.

    Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.

  • Baingan Bharta

    Baingan Bharta

    Baingan Bharta is a india vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 large Aubergine
    • ½ cup Onion
    • 1 cup Tomatoes
    • 6 cloves Garlic
    • 1 Green Chilli
    • ¼ teaspoon Red Chilli Powder
    • 1.5 tablespoon Oil
    • 1 tablespoon chopped Coriander Leaves
    • as required salt

    Method

    Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and

    keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get

    the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly

    cooked. You could also embed some garlic cloves in the baingan and then roast it.

    2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid

    easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools

    down.

    3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.

    Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.

    4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted

    aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.

    5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the

    charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will

    become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is

    cooked, just like the way we do for Dal Tadka.

    6. Peel the skin from the roasted and smoked eggplant.

    7. Chop the cooked eggplant finely or you can even mash it.

    8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.

    9. Saute the onions till translucent. Don’t brown them.

    10. Add chopped green chilies and saute for a minute.

    11. Add the chopped tomatoes and mix it well.

    12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.

    13. Now add the red chili powder. Stir and mix well.

    14. Add the chopped cooked baingan.

    15. Stir and mix the chopped baingan very well with the onion­tomato masala mixture.

    16. Season with salt. Stir and saute for some more 4 to 5 minutes more.

    17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with

    phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

    Want to watch it come together? See the full walkthrough.

  • Beetroot & red cabbage sauerkraut

    Beetroot & red cabbage sauerkraut

    Beetroot & red cabbage sauerkraut is a polish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 320g Beetroot
    • 450g Red Cabbage
    • 1 small Onion
    • 2 tsp Caraway Seed
    • 1 tsp Sea Salt

    Method

    Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the beetroot juices.

    Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.

    Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).

    Check the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.

    Want to watch it come together? See the full walkthrough.

  • Beetroot latkes

    Beetroot latkes

    Beetroot latkes is a ukrainian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tablespoon Rapeseed Oil
    • 4 tablespoons Greek Yogurt
    • 1/2 bag Mint
    • 150g Rocket
    • 130g Cherry Tomatoes
    • 400g Beetroot
    • 1 beaten Egg
    • 1 tablespoon Plain Flour
    • 1 clove finely chopped Garlic
    • 1 tsp Caraway Seed
    • 1/2 teaspoon Ground Cumin
    • Zest of 1 Lemon

    Method

    Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.

    Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.

    Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.

    Want to watch it come together? See the full walkthrough.