Bean Bake with Cornmeal Topping - Retro Random Recipe

First let me apologise for the quality of the photographs.  My DSLR camera has had to go for a minor repair so I had to resort to my ancient compact camera which does not take good photos in low light  and at this time of year, there are only a few hours of decent light. 



And so the Retro Random Recipe, that's not the theme for the monthly challenge, run by Dom at Belleau Kitchen , just my interpretation.  No, this month Dom has taken himself off to California (lucky so and so!) and is borrowing his Random book from his step-mum's kitchen.   He has asked us to join in and borrow a book from someone else's kitchen,.a good friend or a neighbour,  parents or grandparents anyone who has an interesting collection of books.

I asked my friend, Avril, if she would choose a book for me. She brought two books into work and put them behind her back, she asked me to choose left or right and  my random book choice was...

In case you are wondering, the other book was a Robert Carrier one, full of rich creamy dishes, so I was really quite pleased to get the Sarah Brown book.

For those of you not old enough to remember, Sarah was TVs Vegetarian Cook in the 1980s.  Her recipes were healthy, wholefood dishes and introduced veggie cooking to many people who had no idea how to go about cooking healthy meals without meat.  I used to own a different book by Sarah Brown, but gave it away as it wasn't being used, however it was good to revisit and there are some really tasty dishes in this book.  I used the random number generator to find my recipe and came up with Savoury Cornmeal Topping for Vegetables.

I'm on a bit of a mission to eat up all the food that seems to have accumulated in my larder, fridge and freezer and did a big 'audit' at the weekend.  So  instead of using the recipe as a topping for vegetables I decided I would  use it to top a Bean Bake with roasted carrots and parsnip.

Savoury Cornmeal Topping For Vegetables

This is a very quick and tasty batter topping that can be used to cover most mixtures of vegetables.  Remember to make the vegetable base quite moist so that it complements the sponge-like topping.  When making the topping, don't forget that the amount of liquid you need may vary according to the type of flour you  use and how long you have had them. Simply add more liquid gradually until the mixture reaches a pouring consistency.  Once made the batter should be cooked immediately.



The Bean Bake is based, very loosely, on a recipe for 'Butter Beans in brown onion sauce' from another old favourite Gail Duff's Vegetarian Cooking, this one has survived all book shelf culls and is well worn and much loved.  Gail's recipe doesn't have vegetables in it, just beans and a miso and onion sauce but it gave me the inspiration and the wrinkly carrots and parsnips in my vegetable rack and half used packets of dried beans, nearing their use by date, gave me the motivation!

Bean Bake with Roasted Carrots and Parsnips (serves 8)

500g beans (I used about 300g black eyed beans and 200g Butter Beans) soaked overnight in cold water, drained and cooked until just soft. 
6 medium carrots, peeled and cut into large chunks
5 parsnips, peeled and cut into large chunks
2 tbsp oil
1 large onion
1 1/2 tbsp wholemeal flour
1 pint vegetable stock

1. Heat the oven to 200C
2. Blanch the carrots for 4 minutes,  either in a pan of simmering water on the stove or in a suitable container in the microwave with a tablespoon of water.
3.  Put the oil in a roasting tin and add the parsnips and blanched carrots and stir them around to cover with oil.
4. Roast for about 30 minutes or until the vegetables are soft and slightly crispy round the edges.



5. Put the beans, parsnips and carrots into a baking dish, I used my Mermaid Roasting tin which is ideal for this type of bake, and set aside while you make the sauce and topping.


6. Use the oil from the roasting tin or use another tablespoon of oil and place in a sauce pan. 
7. Peel and finely chop the onion and saute gently in the oil until it is soft and slightly coloured.
8. Add the flour and cook it with the onion for a minute or so until it starts to change to a golden colour.
9. Take the pan off the heat and add the stock slowly mixing well.
10. Put the pan back on the heat and heat gently, stirring until the sauce has thickened, cook for another 5 minutes, season to taste, then pour over the beans and vegetables.

For the Savoury Cornmeal topping

6oz (150g) wholemeal self-raising flour
3oz (75g) fine cornmeal
pinch of salt
3 eggs
4oz (100g) butter or margarine
8floz (200ml) milk
1 tablespoon sunflower seeds (or mixed seeds)

Preheat the oven to gas mark 6, 400F (200C)
Mix the flours and salt together.  Using a food processor or blender, blend in the eggs and fat, then add enough milk to make a thick batter-type dough. 


Spoon the batter over any prepared vegetable mixture, or your Bean Bake, and sprinkle with seeds, then bake for 20-25 minutes.

Another Random Recipe, both the bake and the topping were really tasty and filling.  The roasted vegetables added texture and sweetness to the beans and the topping was crispy on the top and soft underneath.  I would probably cut the quantities back by half if I hadn't been 'using up' the ingredients but we had some reheated tonight and I think the beany part was even better and the cornmeal topping stood up well to being reheated in the oven with a bit of foil over the top.  I'd definitely make this topping again, it would go well with many dishes and makes a nice change from a cobbler or mashed potato topping.

Labels: Black eyed beans, Butter Beans, cornmeal, Gail Duff, Random Recipes, roasted carrots and parsnips, Sarah Brown, storecupboard empty, vegetarian

posted by Janice @ 20:32 4 Comments

Vintage Soup!

I know it doesn't look like an 'old' cookbook, but VINTAGE means 20 years old or older so many of my cookbooks are indeed vintage.
As you can see this one was first published in 1978, I didn't buy it then, I think I must have waited until 1980 or 81 lol! This was my wholefood phase, a lot of it is still with me, wholemeal pasta and brown rice, but we really embraced it around that time.

Can you see the fabulous tomato stains on the edge of the book, always a good sign. The inside of the book looks like it is vintage, the paper is starting to brown with age :o The star ratings are something I started around about this time, as it was when DH and I bought our first flat and had our first kitchen that wasn't shared. I rate all my recipes so I can see which ones I have made and what I thought of them.

Anyway, to the recipe: Carrot and Tomato Soup

4oz (125g) carrots
8oz (225g) ripe tomatoes plus two more for garnish, here is where I deviate, you know I always deviate from the recipe, tomatoes are rubbish just now in Scotland, so use two tins of plum tomatoes.
1 oz (25g) butter or 4 tbsp of oil (I used about a tsp)
1 medium onion (finely chopped)
3/4 pint (425ml) stock
bouquet garni (no fresh herbs so I didn't bother)
4 tablespoons (60ml) sherry (only for special occasions)

For Serving: 2 tbsp (30ml) chopped parsley and two tomatoes mentioned above.

I don't even really measure anything, just throw some onions, garlic, carrots into a little oil, whoosh it about, fill up my pressure cooker with stock and once it's cooked, pulverise it with the stick blender, Voila!

Here is what Gail Duff says you should do:

Thinly slice the carrots, Scald, skin and chop the tomatoes. Melt the butter or heat the oil in a saucepan on a low heat. Stir in the carrots, onion and garlic. Cover them and let them sweat for 10 minutes. Add the tomatoes, cover again and cook for a further 2 minutes. Pour in the stock and bring it to the boil. Add the bouquet garni, cover and simmer for 15 minutes. Remove the bouquet garni, cool the soup slightly and work it in a blender or rub it through the fine blade of a mouli. Return it to the saucepan, stir in the sherry and reheat. Serve in individual bowls with 2 tomato slices and some chopped parsley floating on top.

(those who are eagle eyed may also notice that I have coriander floating on my soup as I didn't have any parsley)

Labels: carrots, Gail Duff, onions, Soup, tomatoes

posted by Janice @ 18:22 9 Comments