375g onions finely sliced.
2 cloves of garlic crushed.
2 tbs. oil .
125g grated cheddar (mature strong works best).
125g wholemeal bread crumbs.
75g chopped brazil nuts.
75g chopped hazel nuts.
25g chopped dry roasted peanuts.
1 beaten egg.
dash of hot pepper sauce.
1 sprig each of fresh parsley, thyme and sage finely chopped or 1 tbs dried mixed herbs.
season with salt and pepper.
rolled oats or oatmeal for coating
Heat half the oil and oil in a large frying pan and gently sweat the onions and crushed garlic until soft, but do not allow the onions to colour. In a bowl combine the onion mixture with the cheese, breadcrumbs, nuts, herbs, seasoning, pepper sauce and egg to form a mouldable mixture. If the mixture is too dry add a little milk.
Divide the mixture into 10 or 12 rissoles, pressing well together between the palms. Coat each rissole in the oatmeal thoroughly . Fry the rissoles in a little extra oil for 5 to 10 minutes until the nicely browned turning once. Drain on kitchen paper then place on cooling rack.
Serve in a bread bun or with mixed rice, or spaghetti rings. Alternatively serve instead of stuffing.
The cooked rissoles freeze well and can be reheated either in the oven or under the grill straight from frozen. I tend to make up a double or treble mixture and freeze the rissoles so that they are available as a quick supper.
150g brown rice.
1 large onion roughly chopped.
½ red pepper roughly chopped.
½ yellow pepper roughly shopped.
½ green pepper roughly chopped.
1 large carrot chopped.
½ courgette roughly chopped.
25g seedless raisins.
25g frozen peas and sweetcorn.
25g salted peanuts.
slices of tomatoe and pineapple or cooked chorizo sausage.
Heat lightly salted water in a medium sized pan until boiling, add brown rice, chopped onions, peppers, carrot and salt. Return to the boil, and then gently simmer for about 15 minutes. Once the onions have started to look translucent and the rice is approximately half cooked, add the courgettes and raisins.
When the rice is almost cooked, add the frozen peas and sweetcorn, together with the peanuts and cook for a few more minutes. Strain the mixture through a sieve and rinse with boiling water.
The dish can be either eaten by itself, decorated with slices of tomatoe and pineapple, or with rissoles as above for a veggie meal. For a non veggie alternative, decorate with slices of cooked Pamplona chorizo sausage or serve with smoked mackerel.
or Cauliflower in a creamy cheese sauce
500g Courgettes sliced onto large rounds or a medium cauliflower broken into florets
1 large onion sliced.
4 sliced button mushrooms
1 clove of garlic.
25g of butter or 1 tbs oil.
2 heaped tbs of plain flour.
125 ml cream or yogurt.
500 ml milk.
glass of white wine.
125g grated strong cheese.
50g coloured cheese e.g. red Leicester.
salt , pepper dry mustard, Worcester sauce
sliced tomatoes to decorate
Cook the courgettes or cauliflower in fast boiling lightly salted water until just tender, drain thoroughly and place in a flame proof dish in the oven to keep warm. Meanwhile fry the sliced onions, crushed garlic and mushrooms in a little oil or butter until softened but not browned.When the onion mixture has cooked add this to the dish.
Make a rich cheese sauce by melting the butter in over a low heat. Remove from heat and add the flour and mix thoroughly. Return to a low heat stirring constantly and cook for a minute or so then add the cream or yogurt a little at a time. Once the mixture has started to cook, add the milk a little at a time stirring constantly, until the mixture thickens. If using yogurt and the temperature is too high, the sauce may crack ( look a little grainy), if this happens don't worry just continue to cook stirring constantly and after a couple of minutes it will repair itself. Finally, add the white wine and 100g strong cheese and seasonings Remove from the heat when the cheese has started to melt.
Pour the cheese sauce over the vegetable mixture, place the sliced tomatoes around the edge of the dish and top with the remaining grated cheese, brown under the grill .
Serve with green beans garnished with toasted almonds or a carrot apple and celery salad
This page updated November 10, 1999 ©