There was a small delay in the execution of Gourmet Nights #3. It was supposed to be last week but rather shockingly we had a social life and I couldn’t fit it in! Don’t worry – no such impediment this week.
There are a load of reasons why people are vegetarian – concern for the environment, love of animals, health, the taste or texture of meat. The list goes on.
I’m unlikely to ever become fully veggo – cutting another food group out of my diet is just not a good idea, but I have reduced it to the bare minimum. But if I did it would just be because I LOVE VEGETARIAN FOOD! I JUST LOVE IT!
Spinach and potato koftas
Easy to make and contained lots of great spices but the gram flour batter went soft within a few minutes which was a shame – I assume it was because the filling is quite moist. Tasty nonetheless. As a bonus they are vegan and gluten free.
Souffle topped mushrooms with panzanella
Delicious! The souffle and mushrooms were deeply savoury – I don’t think meat eaters would even notice they’d gone veggie. The panzanella was super garlicky. Which I LOVED at the time, but not so much the next morning … The dressing includes red wine which gave the dish an amazing depth of flavour. Croutons were essential to offer a change in texture and taste from the rich salad and souffle.
Plum frangipane tart
Oh my! There’s not very much of this left. I think that speaks for itself. Yum, yum, yum!
Admissions of deviation from the recipe
Koftas: I forgot to buy more spinach so they were a little light on the green stuff! And since we already had homemade mango chutney, I didn’t make the tomato and mango one that was suggested
Souffle and panzanella: These days Oz make some pretty good cheese, so I went with a local Jindi Blue rather than insisting my cheese travel 10,500 miles. For the sake of calories, I put the croutons on the barbie and served them with a drizzle of oil instead of frying them. Also, I didn’t have red grape juice and wasn’t go to buy some for the tiny amount required so I used cranberry
Plum frangipane tart: I used spelt flour for the pastry – always a great substitute for pastry