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A hearty Casserole

A hearty Casserole, eat well on universal credit

We had some Casserole stock in the freezer from a previous meal and also some giant Yorkshire Pudding. Waste not Want not etc! This is an ideal slow cooker dish, but it will work just as well in a covered casserole dish in the oven on a low heat.
 
Ingredients-
 
Casserole gravy
A Handful of Kale
1 Onion, sliced
1 Stick of Celery, chopped
¼ or a Celeriac, chopped
1 Carrot, chopped
3 small Potatoes, cubed
Handful of Baby Sweetcorn,chopped
5 Mushrooms, chopped
2 cooked sausages, sliced
400g Kidney, chopped and coated in seasoned flour
Red and Green Lentils
Mixed dried Beans & Peas
 
Seasoning-
 
Salt & Pepper
Onion Salt
Garlic Salt
Paprika
Mixed Herbs
Dried Rosemary
Chilli Flakes
 
Method-
 
(1) Soak the Lentils, Beans and Peas in salted water with 1tsp of Bicarbonate of Soda and a little Cider / White Wine vinegar to release the starch.
(2)  In a large pot add the Onion, Celery, Carrot, Potatoes, Celeriac, Sweetcorn to enough water to cover. Add the seasonings and simmer for 20 minutes.
(3) Add the Casserole gravy, stir to combine and cook on a low heat.
(4) In a frying pan cook the Kidney in a little oil until the oil has absorbs the flour.
(5) Add to the casserole and stir in.
(6) Transfer everything to a casserole dish or Slow Cooker.
(7) Drain the Lentils, Beans and Peas and rinse. Add to the casserole.
(8) Cook for a further 20 minutes.
(9) Finally add the Mushrooms and Sausage and cook until the Mushrooms have softened and combined into the casserole.
 
We served ours with blanched Kale on Yorkshire Pudding. Although we enjoy a bit of meat in our meals this casserole with all the legumes in it would have worked perfectly well without.
 

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DIY Bean Based Burger

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Category: Recipes

DIY Bean Based Burger

“E” in our Vegetarian Alphabet experiment is covered by Edamame Beans.

We had a tub of the Urad Dal stuffing from this recipe in the freezer, which made a great foundation for the Burger. - http://www.eatwellonuc.org.uk/index.php/recipes/308-aubergine-baked-boats

The recipe for the Gluten free bun is also here. - http://www.eatwellonuc.org.uk/index.php/recipes/51-monster-burger

What you put in your burger is entirely up to you, but our Bean based Burger went something like this:-

Ingredients:-

Urad Dal – (Split Black Lentils)
½ tube of Tomato Puree
3 Onions, sliced
2 cloves of Garlic, minced
Mixed Herbs
Salt & Pepper
Chilli Flakes

These were the base ingredients in the stuffing from the previous recipe

250g Edamame Beans
50g Gluten free Bread crumbs
Grated Cheese

Method:-

(1) We thawed the stuffing and the  Edamame Beans
(2) In a large bowl we mixed the Bean, Stuffing and Bread crumbs.
(3) Oil a square oven tray.
(4) Blend the Burger ingredients in a food processor.
(5) Press the Burger mix into the tray and flatten.
(6) Place in a pre-heated oven at 180c and cook for 20 minutes.
(7) Flip with a Fish slice and cook for a further 20 minutes.
(8) Place under the grill to brown slightly.
(9) Sprinkle with the grated Cheese and pop back under the grill until the Cheese has melted and slightly browned.
(10) Assemble your Burger.

We made crispy battered Chips and Onion rings as a side / garnish. This was actually two days worth of food for us and we had the remainder yesterday!
 
 

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