TAKE STOCK
FEATURE
Main STUFFED PEPPERS
INGREDIENTS 2 large yellow peppers 80g red or brown rice 2 tbsp pine nuts 2 tsp olive oil 1 medium red onion, finely diced 1 clove garlic, finely chopped Ground cinnamon, pinch
Stuffed Peppers with Red Rice & Tomato Sauce By The Vegetarian Society Happy, Healthy and Delicious
Allspice, pinch 4 dried apricots, sliced 2 tbsp sultanas
METHOD
prevent sticking and stir
5g parsley, finely chopped
1. Pre-heat oven to 180°C. Cut peppers in half
8. Take pan off the heat and stir through the
5g mint, finely chopped
lengthwise, remove seeds but keep stalk
pine nuts, apricots, sultanas, herbs and spring
2 large spring onions, sliced
2. Place cut side down on a baking sheet
onions
30g vegetarian feta cheese
lined with greaseproof paper and cook for 15
9. Divide rice mixture between pepper halves,
100ml water
minutes until tender and slightly coloured
stuffing well. Crumble feta cheese on top of
3. Remove when skin starts to brown slightly
each pepper and place back in the oven for 5
SAUCE
4. Cook the rice in boiling water for 20 minutes
minutes
INGREDIENTS
until tender, then drain
10. Blend sauce ingredients together in a
½ small red chilli
5. Toast pine nuts in a small frying pan over a
blender with the water. Transfer to a small
4 medium tomatoes
low heat until golden brown. Remove from pan
saucepan. Bring to the boil then reduce heat
1 clove garlic
and set aside
and simmer for 15 minutes, adding a little
1 small onion
6. Using same pan, heat oil and add red onion
water if needed
5g fresh parsley
and garlic. Cook for 5 minutes until soft
11. Serve peppers topped with the
½ tsp ground cumin
7. Add spices and cook for 1 minute until
tomato sauce
Pinch salt
fragrant. Add rice with a splash of water to
Pinch ground black pepper
Dessert
3. Leave to prove in a warm place (covered with a damp cloth) for 10-15 minutes or until the dough has risen and doubled in size. Twist each piece of dough so it ‘knocks back’
4. Deep fry at 180°C for approximately 5 minutes, turning occasionally. Remove from fryer onto kitchen tissue to drain off excess oil, then roll in caster sugar and place to one side
5. Combine warm custard with melted
Dunking Doughnuts with Chocolate Custard
chocolate and serve with warm doughnuts
By Mark Rigby, executive chef at Premier Foods
INGREDIENTS
METHOD
Sunflower oil, for coating
1. Lightly oil a tray. Place bap mix and sugar
500g McDougalls Soft Bap Mix
in a mixing bowl fitted with a dough hook.
70g caster sugar
Blend in warm water and mix on a medium
330ml warm water
speed for 6 minutes
Caster sugar for rolling/coating
2. Divide dough into 30g pieces and
500g Ambrosia Custard (ready-to-use)
mould/roll each piece into thick ‘sticks’,
100g dark chocolate
then place on oiled tray roughly 2cm apart
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