The Times - UK (2022-01-01)

the times Saturday January 1 2022

14 Food + Drink

If you want to cut back on meat, or do Veganuary, try

these dishes from Gordon Ramsay and Yotam Ottolenghi

Easy vegan

recipes from

the top chefs

Grace Regan’s jackfruit jalfrezi

1 lime

2 tsp sesame oil

200g straight-to-wok udon noodles

3 spring onions

A handful of salted peanuts

1 tsp sesame seeds

Chilli flakes, for topping

Method

1 Start by prepping the

vegetables. Peel and slice the

onion, slice the mushrooms, peel

and chop the garlic and ginger,

slice the carrot into thin rounds at

an angle (skin on), roughly chop the

cabbage and cut the red pepper into

2½cm pieces.

2 Put a tablespoon of oil into a wok on

a medium-high heat. Once hot, add the

Roxy Pope and

Ben Pook’s peanut

butter udon

e

o

on

the

Gordon Ramsay’s vedgeree

Serves 2

Ingredients

1 onion

150g closed-cup mushrooms

2 cloves of garlic

Thumb of fresh ginger

1 medium carrot

200g white cabbage

1 red pepper

Vegetable oil

2 tbsp smooth peanut butter

2 tbsp dark soy sauce

1 tsp caster sugar

Serves 4

Ingredients

For the jackfruit marinade

2 x 560g tins of young jackfruit,

drained and rinsed

3 tbsp veg oil

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chilli powder

1 tsp ground coriander

½ tsp ground turmeric

2 tbsp light or dark soy sauce

2 tsp sugar

For the curry sauce

4 tbsp veg oil

1 bay leaf

1 dried red chilli, ripped into

quarters

2 medium white onions, sliced into

half-moons

4 large garlic cloves, grated

or crushed

A thumb-sized piece of ginger, grated

2 green chillies, thinly sliced

2 green peppers, thinly sliced

2 tbsp tomato puree

2 tsp sugar

1 tsp chilli powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

500g passata or chopped tomatoes

2 tbsp light or dark soy sauce

1 tbsp vinegar

Salt

Serves 2

Ingredients

3 tbsp olive oil

150g firm tofu

½ tsp curry powder

2 cardamom pods

½ tsp ground turmeric

1 tsp freshly grated ginger

125ml boiling vegetable stock

250g cooked basmati rice

120g sun blush tomatoes

2 nori sheets

Sea salt and freshly ground black

pepper

To serve

1 tbsp chopped flat-leaf

parsley leaves

Chopped fresh chilli, deseeded if

you want a milder heat

2 tbsp crisp fried onions

Lime pickle

Coconut yoghurt

Method

1 Place a non-stick frying pan over a

medium heat and add a tablespoon

of the olive oil.

2 Cut the tofu into 3cm cubes and

add to the pan. Cook for 2 min,

flipping regularly, until golden brown.

3 Meanwhile, put the remaining

2 tablespoons of olive oil into a

saucepan and place over a medium

heat. Add the curry powder,

cardamom pods and turmeric, then

stir in the grated ginger.

4 Pour the boiling stock over the

spices, add the rice and stir well.

Cook for 2-3 min, until the rice

is hot.

5 Add the tomatoes to the

pan of tofu and heat

through for 1-2 min.

6 Rip the nori sheets

into 3cm pieces and

fold through the

hot rice.

7 Spoon the rice into

bowls and place the tofu

and tomatoes on top. Scatter

over the parsley, chilli (if using)

and crisp onions, and season

with a few twists of black pepper

before serving with the lime pickle

and coconut yoghurt on the side.

Recipe extracted from Ramsay in 10

by Gordon Ramsay (Hodder, £25)

Gordon Ramsay’s

ve dgere e

Yotam Ottolenghi

and Noor Murad’s

confit tandoori

chickpeas

Serves 4

Ingredients

2 tins of chickpeas (800g), drained

(480g)

11 garlic cloves, peeled, 10 left whole

and 1 crushed

30g fresh ginger, peeled and

julienned

400g datterini or regular cherry

tomatoes

3 red chillies, mild or spicy, a slit cut

down their length

1 tbsp tomato paste

2 tsp cumin seeds, roughly

crushed with a pestle and mortar

2 tsp coriander seeds, roughly

crushed with a pestle and

mortar

½ tsp ground turmeric

½ tsp chilli flakes

2 tsp red Kashmiri chilli powder

1 tsp caster sugar

200ml olive oil

180g plant-based, Greek-style yoghurt

15g picked mint leaves

30g fresh coriander, roughly chopped

2-3 limes, juiced to get 1 tbsp and the

rest cut into wedges

Method

1 Preheat the oven to 170C/gas 3.

2 Put the chickpeas, whole garlic

cloves, ginger, tomatoes, chillies,

tomato paste, spices, sugar, oil and

1 teaspoon of salt into a large sauté

pan, for which you have a lid, and

mix everything together. Cover

with the lid, transfer to the

oven and cook for 75 min,

stirring halfway through,

until the aromatics have

softened and tomatoes

have broken down.

3 Meanwhile, put the

yoghurt, mint, fresh

coriander, lime juice, crushed

garlic and ¼ teaspoon of salt

into a food processor and blitz

until smooth.

4 Serve the chickpeas from the pan,

with the yoghurt and lime wedges.

Recipe extracted from Ottolenghi

Test Kitchen by Yotam Ottolenghi

and Noor Murad (Ebury, £25)

Gordon Ramsay

Yotam Ottolenghi