dressing. 1 stress lightly; in my family. root artichokes have acquired a formidable reputation and the name begins with a capital F. My father won't eat them for fear of jet propulsion.
Many root vegetables are complemented by curry'flavours. and the first two recipes here are particularly good. The third recipe shows how beetroot is wonderful to cook with because of its sumptuous colour — a case of the ugly duckling. It‘s worth buying small. young. firm roots- organic if you can afford them: organic carrots are noticeably more tasty. And store roots in cool. dark. drafty places — not plastic bags - and they will keep a lot longer than other vegetables.
Jerusalem Artichoke Flan
Enough llaky pastry to line an Bin llan dish-around Boz
1lb Jerusalem artichokes
3 large eggs
slurp single cream or milk
14 tsps curry powder
parsley to garnish
Bake the llan case blind — prod it well with a lork and put a piece at scrunched up loil around the edge to prevent it pulling up too much. Scrub the
adding the onions and parsnips. Cook gently lorlive minutes, add ginger and garlic. Cook, stirring, lor another couple at minutes. Add the stock or water and salt and pepper. Cover and simmer tor 15 minutes or until the vegetables are tender. Allow to cool a little belore liquidizing. Return to the pan with the milk— and cream it you wish, and reheat but do not boil. Garnish with coriander and cream, it you are using it.
Serves tour hungry people
2 large onions, chopped
1402 tin of tomatoes
2 tsps tomato purée
2 red peppers
2 cloves garlic, crushed
2 tbsps olive oil
1 tbsp paprika, or more to taste
large pinch cayenne pepper, or more to taste
2 heaped tsps caraway seeds
1 level tbsp ﬂour
salt and pepper
Heat the oil (in a large saucepan - or a trying pan it you prelerto translerthe goulash to a casserole and cook in the oven). Throw in the onion and caraway seeds, letting them sizzle and begin to brown belore stirring in the llour, paprika and cayenne. Cook tor a minute, still stirring. Add tomato puree, tomatoes and juice, beetroot, and enough water or stock to cover
. (transfer to casserole now it you are
i going to cook in the oven). Bring to
artichokes and slice them into circles a i
quarter 01 an inch thick, placing them into a saucepan of water and lemon juice as you do it to prevent them discolouring. Boil tor a lew minutes, saute in butter until they begin to look
. brown and tasty, and llavour with the ; curry powder. Scramble the eggs with enough milk or cream to make a loose
consistency. Combine the egg and artichokes immediately, tip into the hot llan case, garnish with a handlul ol chopped parsley and serve.
Cream of Parsnip Soup with Cumin Seeds
1lb parsnips, chopped
2 large onions, chopped
1 inch root ginger, liner chopped
2 garlic cloves, crushed
4 tsps cumin seeds
1pt vegetable stock or water
salt and pepper
Brown the cumin seeds brielly in the butter to bring out the llavour belore
boil, season, coverand simmerloran hour. Ten minutes belore the end at
: cooking time, out peppers in hall
lengthways, removing stalk and pips.
and grill them liercely skin side up until '
the skins go black and putty. Peel the skins oil and slice the peppers into long strips. (It you are lazy, just sauté the peppers in olive oil instead, but it is worth doing them separately and adding them because the llavour remains distinct this way.) Belore serving, stir in the peppers and garnish with a swirl of sour cream or yoghurt.
This dish is good with brown rice and a green salad, but betterstill, lthink,
' with potato and celeriac purée. Just ‘ peel and boil the potatoes and celeriac
(equal quantities) until just solt (add the celeriac to the water later); drain, return to the pan with a generous slurp
: of milk, bring to the boil, remove lrom
the heat, add butter and salt. mash and purée. I use a lork and then an electric hand whisk. It you then spoon the purée into a buttered oven prool soulllé dish and put it in a hot oven, it will pull up and go crisp and brown on top because of all the air. You can make this puree with other roots too: parsnips, artichokes, sweet potatoes, neeps (ie orange swedes, not white turnips), even carrots are good.
FLAVOUR OF THE FORTNIGHI
This lortnight, a tasty lish dish trom the heart 01 Stockbridge.
SPINACH AND SALMON ROULADE 1%lb lresh spinach
2 eggs, separated
rind and juice at one lemon
salt and pepper
Cook spinach, drain, chop linely. Mix spinach,ng yolks, lemon rind and juice, salt and pepper. Whisk egg whites until still, but not dry. Fold whites into spinach mixture. Line a baking tray with greaseprool paper, pour the mixture in and level it out. Bake in the oven lor15—20 mins at 200—3000
802 smoked salmon Boz cream cheese
1 lemon, rind andjuice saltand pepper
t . i': Jar... .‘ It;
Mix together with a tood processor. When the spinach mixture is cooked and still slightly warm, spread the salmon mixture overthe top, then roll up with the help at a tea towel. Serve salad and a tomato vinaigrette made from oil, vinegar, lresh tomatoes, tomato puree and oregano.
Rendezvous Restaurant, 24 Deanhaugh Street, Edinburgh, 031 332 4276
I " .. ‘ ‘ "J " of '~ " - ‘73“ ‘ - . r. k . 1..."; “ ’0‘! “ p 4
space tor visual arts.
Spirits. pints and tasty snacks will take on starring roles when the new cale/bar atthe Glasgow Film Theatre opens to the public on Sun 16 Feb. Situated beside Cinema 2. thebar will provide a social meeting place lor cinema-goers and will also be used as anexhibition
LUNCH — 12—2.30pm EVENINGS — 6—1 1pm
(last 5 10.30pm)
10, anchor close, Cockburn street
EDINBURGH 226 5145 50, east fountalnbrldge EDINBURGH 228 4005
The-Lisﬁ4 — ZTEebruary' 191).? 65