Buzzo
Well-Known Member
Friends friends.
This evening we at Snakingham Kitchens bring to you a classic dish that vegetarian shepherds used to feed Jesus' lambs when they were trying to cross the Rubicon. As you can imagine, they had no marmite in Isreal in the 60s and used vegemite instead but I have adapted the classic recipe to bring it to you in this, it's tastey buttery form:
Sauce: chop everything finely, or into little tiny cubes for the veg
Red onion, caramelised
Throw in 4 cloves o garlic and a chilli
Then add in a chopped aubergine, pepper and bunch o mushrooms
A few spoons of tomato puree
Some stock
A big spoon of marmite
Juice of half a lemon
can of tomatos
can of cooked brown lentils
Salt
Pepper
Herbs
Reduce this, it shouldn't have too much liquid, but don't overcook everything either
Feta Basil Mash:
Boil a load of spuds to well done and then drain.
Put in as much real butter as you can. Then some more. Until it's embarassing.
chop up a big hunk of feta and mash that in too. And milk. And salt.
And freshly ground black pepper and dried basil (I don't know why but it works really well dried in this dish.
And Serve:
Put a layer of potato on the bottom of a lasagne dish
Pile your sauce evenly on top
Pile a big layer of spuds on then. Try to 'seal' it against the edge of the dish and make sure you have no gaps anywhere.
Trace over the surface lightly with a fork (for crispy goodness)
Put in a medium to hot oven until golden brown
STUFF YA GOBSES
This evening we at Snakingham Kitchens bring to you a classic dish that vegetarian shepherds used to feed Jesus' lambs when they were trying to cross the Rubicon. As you can imagine, they had no marmite in Isreal in the 60s and used vegemite instead but I have adapted the classic recipe to bring it to you in this, it's tastey buttery form:
Sauce: chop everything finely, or into little tiny cubes for the veg
Red onion, caramelised
Throw in 4 cloves o garlic and a chilli
Then add in a chopped aubergine, pepper and bunch o mushrooms
A few spoons of tomato puree
Some stock
A big spoon of marmite
Juice of half a lemon
can of tomatos
can of cooked brown lentils
Salt
Pepper
Herbs
Reduce this, it shouldn't have too much liquid, but don't overcook everything either
Feta Basil Mash:
Boil a load of spuds to well done and then drain.
Put in as much real butter as you can. Then some more. Until it's embarassing.
chop up a big hunk of feta and mash that in too. And milk. And salt.
And freshly ground black pepper and dried basil (I don't know why but it works really well dried in this dish.
And Serve:
Put a layer of potato on the bottom of a lasagne dish
Pile your sauce evenly on top
Pile a big layer of spuds on then. Try to 'seal' it against the edge of the dish and make sure you have no gaps anywhere.
Trace over the surface lightly with a fork (for crispy goodness)
Put in a medium to hot oven until golden brown
STUFF YA GOBSES