The Cottage Smallholder

Photo: Sam

Do you remember that I wrote about Sam’s. The best fast food takeaway in Newmarket and maybe all of Britain  (back at the end of November?) Sam’s spotless wagon serves only organic food and feeds the hundreds of tradesmen and a lot of other discerning visitors that just drive into Ridgeon’s car park to scoff his food. He also runs Queen’s the event company.

Well it turns out that he’s also an enthusiastic vegetarian chef.

I just had to have a ‘Sam fix’ yesterday lunchtime. Luckily I needed to buy paint so motored over to Ridgeon’s and ordered a bacon (yes I know, we make great bacon but I wanted to try his) and egg wrap. The bread was Mezzaluna (half moon), italian pizza dough slighlty baked then griddled. I guzzled this delight (parked beside the gallops) watching the dogs racing through the snow and into the mist. I did consider sharing with Danny but he was attached to his computer back at the cottage/it was a cold day and I needed a decent lunch/he wouldn’t know unless I told him.

While this snack was being prepared, Sam mentioned that he had created a great veggie lasagna for four for £4.50. A lot of the ingredients were bought for well under 30% from Waitrose and Tesco. The aubergines, cheese sauce and tofu (quorn) were all massively discounted and the result was a gourmet feast. So this fits with our 2009 challenge – great food for 50% or less!

Reading Sam’s recipe this evening, I had no idea that there’s a vegetarian version of Lea and Perrin’s Sauce or vegetarian wine. I love the idea of serving salad and broccoli together. That’s Sam all over, disparate combinations that just work. I often eat salad as a separate course – this horrifies Danny. So I’m going to try this crispy salad warm vegetable combination.

Sam Raithatha’s veggie lasagna recipe (for four)

Sam says: Here is the recipe for my version of Veggie lasagna. This is a dish to have just in case you have a few friends that are Veggie and for you unlucky ones – Vegans ( only joking, but really have you ever tried cooking something other than Tofu!!!!!!!)

so….

Ingredients:

• 1 x Large Aubergine ( two smalls are ok, or 3 very smalls )
• 2 x garlic cloves
• 1 x courgette
• 1 x shallot
• 1 x Pepper ( Red, Green or Orange )
• 3 x mushrooms 
• half bottle of Passata or half tin of tomatoes
• 1 x a good dash of veggie worcester sauce ( Waitrose £ 1.79 ) extra brownie points
• 1 x Packet of soya chunks ( they look like chicken chuncks) if you can’t get these, just double up on mushrooms
• 1 x a good tablespoon full of mixed Italian herbs and rosemary (just chuck it in, no rule applies to Rosemary)
• 1 x tablespoon of jalapeno peppers chopped
• Now, for those of you watching your weight or cholesterol use olive oil (for non vegans, Irish salted butter)

N.B. The vegetables mentioned above DO NOT HAVE TO BE USED if you have others, in they go, it’s a eclectic mix.

Method:

• Firstly slice Aubergine into thin circles. Lightly fry in olive oil until golden brown, remove and drain, using same pan add a bit more olive oil
• Slice shallots, add herbs ( the whole lot) and a little Veggie Red Wine ( Cuvee Chasseur 2007, Waitrose £ 4.99)  extra brownie points ( will keep in fridge for months)
• Once the shallots are golden,  add courgette, peppers and mushrooms.  Cook until soft. Add salt to taste ( but if your trying to cut out salt, add a teaspoon of capers ) and the passata or half tin of tomatoes.
• Add the packet of soya (quorn) chunks and mix, if mixture is to thick add a bit more wine or a little water.
• Now for the cheese sauce….
  a good  béchamel  sauce is great a little Mustard power added is amazing, for the vegan option add a layer of veggie soya cheddar
• So to the layering..I
  In an large oven proof dish
  place a layer of fried Aubergine
  add a layer of the mixture
  than a layer of the béchamel sauce  repeat this until you reach about the top.

on the last layer put a good helping of cheddar  ( soya cheddar )   ( IF YOU WANT TO MAKE INDIVIDUAL PORTIONS USE SMALLER DISHES )

place in oven 180c (160c fan) for 20 mins or until golden brown.  Now a little tip: take out of oven and let it rest for a while.

As a side dish cut a large potato in to thick chips, par boil them, and on a heated oven tray pour on olive oil add salt & pepper then once chips are par boiled, drain and pour on to heated tray, mix  and put back in oven with lasagna, turn a few time while lasagna is cooking, watch eyebrows!!!

Serve with a salad and a bit of broccoli.

Enjoy!