Jamie's Great Britain - Roasted Veg Vindaloo

A vegetarian vegetable vindaloo from Jamie's Great Britain by Jamie Oliver.

JAMIE'S GREAT BRITAIN

Jamie Oliver has a new TV show called Jamie's Great Britain.

The six-episode series kicked of last night with Jamie exploring his and his family's old stomping ground, London's East End and Southend-on-Sea where he sampled and cooked pie and mash, oysters, winkles and jellied eels.

The programme ended with a bbq on the beach with his Mum, Dad and his Nan who he oddly calls Tiger.

Over the six weeks Jamie travels the length of the country searching for today's British classics and looking at the roots of each dish.

LOCATION GUIDE

Jamie visits Yorkshire, The Heart of England, Essex and East London, Bristol and Somerset, South Wales and Scotland and gathers together a plethora of recipes which can be found in his new book that accompanies the series called, yes you guessed it Jamie's Great Britain.

I have to admit to only watching with half an eye last night, as the programme was so meaty and fishy, too much for me to enjoy really.

I did like the Bloody Mary sauce he made for oysters and I will be tuning in each week in the hope that he casts some of his magic over vegetables and presents us with some mouth-watering desserts.

BOOK REVIEW

I was excited to get my hands on a copy of the book and it is indeed a thing of beauty.

 It is very visual, absolutely chocablock of photos and graphics and it is on lovely thick paper.

Just how I like my cookbooks. I really am a sucker for a cookbook with great photos, printed on good quality paper.

Other than how the book looks, after my first skim through I was disappointed with how meaty the whole book seemed.

TOO MEATY?

It's obviously one of those books you need a bit of time with.

The main courses are as a whole meat or fish based, but actually there are plenty of soups, salads, cakes, desserts and dressings for us vegetarians to enjoy.

It is sad to admit, but I decided to do a count of the recipes that are suitable for vegetarians, for your benefit you understand, not anything to do with me and my lists, no nothing at all!

I was pleasantly surprised that there was a respectable 86 out of the 130 recipes the book boasts that can be enjoyed by veggies.

RECIPES TO TRY - JAMIE'S GREAT BRITAIN

Here are a few of the recipes that have caught my eye:

• Apple & Watercress Salad with Blue Cheese Dressing & Crushed Walnuts
• Shredded Rainbow Salad
• Potato & Smashed Fennel with Crispy Thyme Breadcrumbs
• Sour Cranberry Bakewell
• Wonderful Welsh Cakes
• Rhubarb & Rice Pudding
• Flavoured Gin & Vodka

ROASTED VEG VINDALOO

A couple of weeks ago I made Jamie's Roasted Veg Vindaloo from the cookbook.

So what did I think of it?

Well the curry paste is excellent and I will be using it again.

Oh how delicious is smells and it has an excellent full, spicy flavour, but the curry itself was lacking something. To be fair, Jamie did serve his with chicken skewers, which would add another texture.

The second night we had the curry, I added some mushrooms, carrots and courgette and it was excellent. Of course, dishes such as curries, soups and chillies are always better the next day, once the flavours have really developed.

I would still suggest adding some extra vegetables if you decide to make this curry.

curry, Jamie's Great Britain, vegetarian Jamie Oliver recipe, Jamie Oliver. vegetable vindaloo, vegetarian curry, vindaloo, viindaloo paste

dinner

British, vegetarian

Yield: 6-8

Author: Jacqueline Meldrum with kind permission

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Roasted Veg Vindaloo

A vegetarian vegetable vindaloo from Jamie's Great Britain by Jamie Oliver. This curry is better served day two for full flavour and benefits from some extra vegetables added to it. Includes the recipe for the curry paste.

Prep time: 15 MCook time: 1 H & 25 MTotal time: 1 H & 40 M

Ingredients:

Vindaloo Curry Paste

• 1 bulb of garlic, cloves separated and peeled
• 1 heaped tablespoon each of turmeric and garam masala
• 2 heaped tablespoons raisins
• 1 level teaspoon each of sea salt and cumin
• 1 heaped teaspoon fennel seeds
• 2 dried red chillies
• A bunch of fresh coriander, leaves picked and stalks chopped
• 1 red onion, peeled and roughly chopped
• 200ml (7fl oz) white wine vinegar
• 2 tablespoons each of Worcestershire sauce (veggie) and rapeseed or olive oil

Roasted Vegetable Vindaloo

• 1kg (2lb 4oz) large ripe tomatoes
• a pinch of Sea salt and ground pepper
• 1 cauliflower, stalk sliced, leaves removed
• 3 red onions, peeled and roughly sliced
• 1 x 400g (14oz) tin of chickpeas
• 500ml (18fl oz) organic veg stock
• 500g (1lb 2oz) mixed peas, broad beans and sweetcorn
• 1 x 200g (7oz) bag of baby spinach
• some Natural yoghurt, to serve
• 1 fresh red chilli, deseeded and finely chopped

Instructions:

Vindaloo Curry Paste

1. Put all the paste ingredients except the coriander leaves into a liquidiser and whiz until smooth, then scrape into a bowl.
2. Roughly chop the tomatoes and add to the liquidiser, season well, then blitz until smooth and put aside.

Roasted Vegetable Vindaloo

1. Preheat your oven to 200°C/400°F/gas 6.
2. In a large casserole type pan, toss the cauliflower florets and onions with half the curry paste. Add 600ml (1 pint) of water, and roast for 40 minutes, stirring halfway through.
3. After 40 minutes, carefully move the hot pan from the oven to the hob. Drain and add the chickpeas, along with the stock and blitzed tomatoes and simmer on a medium heat for about 30 minutes.
4. Mash a few times to thicken the sauce. Add the delicate veggies (corn, peas, beans and spinach) for the last 3 minutes of cooking, then have a taste and correct the seasoning. Marble through a few dollops of yoghurt, scatter over the reserved coriander and chopped fresh chilli (leave the seeds in for extra heat), then take straight to the table.
5. Serve with fluffy rice.
6. Enjoy!

Notes:

There will be enough curry paste to make 2 or 3 curries.
The curry itself is better served day two for full flavour and benefits from some extra vegetables added to it. Add whatever you have.
Serve with fluffy rice.

Calories
426.62

Fat (grams)
9.47

Sat. Fat (grams)
2.54

Carbs (grams)
64.79

Fiber (grams)
16.55

Net carbs
48.24

Sugar (grams)
21.66

Protein (grams)
24.36

Sodium (milligrams)
1110.18

Cholesterol (grams)
18.50

Created using The Recipes Generator

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.