Veggie Vice

My grandchildren, and even my children for that matter, pull up their noses when it comes to eating vegetables. I regularly see articles and videos on how parents can disguise vegetables so that they can get their children to eat this very healthy commodity.

In my day we never had such luxury. My father would make me sit at the table until I finished all my food, especially my vegetables.

Lucky for me, I learnt to love veggies at an early age. When I started work I travelled a lot, overnighting in country hotels. I remember sitting in the diningroom and looking at the measly portions of vegetables on my plate.

The vegetables were very nicely prepared. Roast potatoes, glazed carrots, cauliflower and white sauce, grilled butternut, and spinach mixed with potatoes. Normally only three veggies were served per sitting.

One evening, I was particularly hungry after a hard day’s work, I decided to take a chance and raised my hand hoping to catch the attention of one of the waiters. Instead, the manageress of the hotel, saw my raised hand first and made her way to my table. I suppose she was expecting me to moan about the service like most of other patrons. Trying to be as pleasant as I could, I inquired if it was possible to have some more vegetables.

Her eyes went big and I think I involuntarily ducked slightly, expecting a clip on the head. Suddenly her face exploded in a huge grin as she uttered, “Well that’s a first, you are the only person who has ever wanted more vegetables. Normally they ask for more meat, but never more vegetables!”. She squeezed my shoulder and like a plump ballerina doing a pirouette, she spun round and disappeared into the kitchen.

A few moments later she appeared carrying a stainless steel serving dish, the one with three sections, piled to overflowing with vegetables. She plonked the server dish down and with a wink of the eye and another squeeze of the shoulder, she marched off to attend to another moaning minnie, but not before looking over her shoulder and saying, “Eat up, there’s plenty more where that came from!”

The dishes today are presented, not to fool the children, but to elevate veggies to their rightful position…. a delicious accompaniment to any meal.

Roast cauliflower and camembert salad

Ingredients

• 2 heads cauliflower, cut into eighths
• Olive oil
• Salt and milled pepper
• ½ packet (50g) pine nuts or flaked almonds
   
• Dressing:
• 3 Tbsp (45ml) white wine vinegar
• 2 Tbsp (30ml) Dijon mustard
• 3 Tbsp (45ml) olive oil
• Salt and milled pepper
   
• Salad:
• 1 clove garlic
• 1 packet (80g) rocket
• 1 head butter lettuce, leaves separated
• 1 large or 2 small wheels camembert, cut into chunks

Method

1. Toss cauliflower with a glug of olive oil on a large baking tray. Season.
2. Roast in the oven at 180°C for 15-20 minutes, or until golden and caramelised.
3. Toss nuts in a little olive oil and roast until golden.
4. Combine salad-dressing ingredients and whisk well.
5. Halve garlic and wipe the inside of a large salad bowl with cut sides (then discard clove).
6. Add lettuce and rocket to bowl and drizzle with dressing, tossing to coat well.
7. Dot camembert between salad leaves.
8. Serve salad topped with roasted cauliflower and nuts.
9. 
    Tip: Place cauliflower cut-side down on the baking tray while roasting to optimise the delicious browning.

Roasted cauliflower tabbouleh with grilled halloumi

Ingredients

• 450g cauliflower florets
• 4 tsp (20ml) canola oil
• 2 tsp (10ml) cumin seeds
• 2 tsp (10ml) coriander seeds
• 1 tsp (5ml) mustard seeds
• 1 tsp (5ml) ground turmeric
• 2 cups (500ml) couscous, cooked
• 1 can (400g) chickpeas, drained
• Handful coriander, chopped
• Handful mint, chopped
• Handful parsley, chopped
• Salt and milled pepper
• 1 packet (200g) halloumi, cubed

Method

1. Coat cauliflower florets with canola oil; cumin, coriander and mustard seeds; and turmeric.
2. Place on a baking tray and roast at 180°C for 18-22 minutes, or until golden.
3. Combine couscous, chickpeas, coriander, mint and parsley. Arrange on a serving platter and season.
4. Top with cauliflower mixture.
5. Grill halloumi in a griddle pan until golden.
6. Top salad with cheese and serve immediately.

Flaky broccoli and cheese roll-ups

Ingredients

• 1 box (500g) phyllo pastry
• ¼ cup (60ml) melted butter
• ¼ cup (60ml) sesame seeds
• Sliced spring onion and chopped parsley, for serving (optional)
• For the filling:
• 2 Tbsp (30ml) butter
• 2 onions, chopped
• 1 tsp (5ml) garlic and chilli paste (or chopped garlic, if you prefer)
• 2 Tbsp (30ml) flour
• ¾ cup (180ml) milk
• Salt and milled pepper
• ½ head (about 180g) chopped broccoli (defrosted florets work well too)
• ⅓ cup (80g) grated mature cheddar (plain cheddar or gouda work too)
• Handful chopped parsley (optional)

Method

1. Preheat oven to 200°C.
2. Heat butter in a pan and sauté onions over medium heat.
3. Add garlic and chilli paste (or chopped garlic) and fry for 30 seconds.
4. Stir in flour and cook for 30-60 seconds.
5. Whisk in milk and stir continuously to avoid lumps.
6. Season well and bring mixture to the boil.
7. Add broccoli and cook for 3-5 minutes.
8. Stir through cheddar until completely melted.
9. Remove from heat and add parsley. Set aside.
10. Brush each pastry sheet with butter, laying six sheets on top of each other.
11. Cut layered sheets into four strips.
12. Place a ¼ cup filling 5cm from the bottom edge of each strip.
13. Fold over sides and roll upwards to enclose.
14. Brush with melted butter and sprinkle with sesame seeds (optional).
15. Repeat with remaining filling and pastry.
16. Bake on two lined baking trays for 15-20 minutes or until just golden (they may pop open if baked for too long).
17. Serve topped with spring onion and parsley.

Dhal topped with spicy brinjal

Ingredients

• 2 onions, one chopped, one sliced
• 1 Tbsp (15ml) butter
• 1 Tbsp (15ml) oil
• 2 cloves garlic, minced
• 1 Tbsp (15ml) minced fresh ginger or 1 tsp (5ml) ground ginger
• 1 Tbsp (15ml) curry powder
• 2 tsp (10ml) ground turmeric
• ½ packet (250g) red lentils
• 4 cups (1L) chicken or vegetable stock
• Salt and milled pepper
• 1 tsp (5ml) cumin seeds
• 1 tsp (5ml) coriander seeds
• 1 large brinjal, thinly sliced
• 2 Tbsp (30ml) sunflower or peanut oil
• 1 large handful fresh coriander, chopped
• 1 red chilli, finely chopped

Method

1. Sauté chopped onion in half the butter and half the oil.
2. Add garlic, ginger, curry powder and turmeric and cook for 2 minutes.
3. Add lentils and stock and cook slowly for about 30 minutes, or until lentils are soft (if they look dry, add a little extra water). Season.
4. In a separate pan, heat remaining butter and oil and sauté sliced onion.
5. Remove onion. Add cumin and coriander seeds to pan and fry.
6. Brush brinjal slices with sunflower or peanut oil.
7. Heat a griddle pan (a normal pan will also do) on high heat and grill brinjals until cooked, about 5 minutes a side.
8. Mix brinjals with fried onion, seeds, fresh coriander and chilli.
9. Serve dhal in bowls, topped with brinjals.