ASIAN-STYLE MUSHROOM
AND VEGETABLE BROTH
CHARRED VEGETABLE
SALSA, ROAST
TOMATOES AND
HALLOUMI
WORDS: VICTORIA GRAY PHOTOS: MIKE COOPERRecipes from Vegetarian Hassle Free, Gluten Free by Jane Devonshire
(Bloomsbury, £22). To order your copy with free UK delivery, call the
Express Bookshop on 01872 562310 or order online at expressbookshop.
co.uk. Please allow 10-14 days for deliverySERVES
4-6
SERVES
2
FOOD
This makes a beautiful veggie
dish on its own served with crusty
gluten-free French bread.INGREDIENTS
150g heritage tomatoes (you can
use red if you prefer)
1 garlic bulb
1 large red pepper, whole
1 red onion, cut into rings about
1.5cm thick, kept unseparated
1 long red chilli
15g basil, stalks included, small
leaves picked off and saved
2 tbsp extra virgin olive oil
225g pack halloumi cheese
Squeeze of lemon (optional)
Sea salt (optional)METHOD
■ Cut large tomatoes into quarters
and leave the small ones whole.
■ Use a grill pan to roast the
tomatoes, garlic, pepper, onion
and chilli until they are charred.
Leave the garlic whole – thisrecipe only needs a couple of
cloves, but roasted garlic can be
used in many other dishes and
kept wrapped in foil in the fridge.
■ Once everything is blackened,
remove from the heat and cut the
pepper in half lengthways. Using
a spoon, remove the pith and
seeds. For a milder sauce, remove
the pith and seeds from the chilli
too. If you like it spicy, just cut off
the top green stem.
■ Place the pepper, onion, chilli
and basil with two garlic cloves
from the bulb into a food processor
with 1 tablespoon of olive oil and
blitz (one quick blitz is sufficient).
Alternatively, finely dice them.
■ Chop the halloumi into chunks
and fry in a pan with the remaining
oil until golden and crispy.
■ To serve, put charred vegetable
salsa on a plate. Place the halloumi
on top and spoon over the roasted
tomatoes. Sprinkle with the baby
basil leaves.I love spicy Asian-style soups
and this broth base is a real
favourite. You can make it a few
days in advance and keep it in
the fridge, or freeze it in portions
so that you can put something
together quickly when you’re
really pushed for time.
INGREDIENTS
For the broth:
40g dried mixed mushrooms
1 litre boiling water
Splash of sunflower oil
1 onion, diced
1 red chilli, finely sliced
1 stalk of lemongrass, well
bruised
½ tbsp grated fresh ginger
3 garlic cloves, chopped
1 sheet nori (optional)
60ml gluten-free soy sauce
2 tbsps rice wine vinegar
To make the soup:
200g mixed or button
mushrooms, chopped
110g asparagus, chopped
1 bok choy, green leaves
chopped off, base chopped
into 4 or 8 depending
on size
1 red pepper, finely sliced
75g beansprouts
To serve:
75g cooked rice per person
2–3 spring onions, finely sliced,
green parts included
5g coriander, chopped
5g basil, chopped
A little red chilli, finely chopped
10g unsalted peanuts, roughly
chopped (optional)METHOD
■ Place the dried mushrooms in
a bowl with the boiling water and
leave for at least 20 minutes until
stewed, or leave overnight.
■ Heat the oil in a large
saucepan and gently fry the
onion and chilli until cooked
through and softened, for
about 3 minutes. Add the
lemongrass, ginger and garlic
and cook for a further 1 minute.
■ Put the soaked dried
mushrooms and stock into the
pan with the nori (this adds a
fishy flavour in much the same
way fish sauce would, so leave it
out if you prefer), soy sauce and
rice wine vinegar. Bring to the
boil and simmer for 5 minutes.
■ Remove from the heat,
strain and reserve the stock,
discarding the vegetables. Useadd in the beansprouts. Stir
through and serve immediately.
■ To serve, divide the rice
among your serving bowls,
spoon over the broth with the
vegetables, and sprinkle on the
spring onions, herbs, chilli and
peanuts, if using.immediately or cool and keep
in the fridge for 48 hours in
a covered dish or freeze.
■ To make the soup, bring the
stock to the boil and add all the
soup ingredients except the
beansprouts. Leave to boil for up
to 1 minute, turn off the heat and