VEGETARIAN LENTIL ‘MEATLOAF’

SERVES 5 / PREPARATION 30 MINUTES PLUS 45 MINUTES COOLING / COOKING 50 MINUTES

1 medium carrot, peeled, grated 2 medium onions, grated

4 cloves garlic, chopped

2 x 400g cans beluga lentils, drained,

rinsed (I used Ceres brand)

1 cup walnut pieces

1 cup ground almonds

1 cup rolled oats

3 eggs, size 7

4 teaspoons salt

1 teaspoon black pepper

3 tablespoons tomato paste 2 tablespoons vinegar (any type will do) 2 tablespoons maple syrup

Put the carrot, onion, garlic and lentils into a food processor. Pulse 4-5 times to create a coarse paste. Add the walnuts, ground almonds and oats and pulse an additional 9-10 times until the walnuts are the size of a large match head. Avoid blending until smooth.

Turn the mix into a large bowl and add eggs, salt and pepper. Mix thoroughly to form a paste that loosely clumps together.

Line a 30cm x 7cm x 11cm baking tin with baking paper and spread the lentil mix in evenly.

Mix the tomato paste, vinegar and maple syrup in a small dish and spread over the lentil mix.

Bake in a preheated oven at 160℃ for 50 minutes. Insert a skewer and check it removes cleanly. Remove from the oven – it will still feel soft to the touch at this stage. Allow to stand for 45 minutes and it will firm up as it cools. Slice into 1cm-thick slices and place back into the oven for 3-4 minutes to return to a good eating temperature.

Serve with tomato chutney, buttered baby potatoes and beans.

Cook’s tip To make this vegan, replace the eggs with LSA powder: put 60g Macro

LSA powder into a small bowl, cover with 100ml water and allow to stand for 10 minutes and use to replace eggs.

This recipe reminds me of an episode of Grand

Designs. A lofty ambition, questioning if it looks right, sticking to the process and in the end the host declares, “What a triumph”. A humble dish in ingredients and appearance, but in my opinion, it batted way above all expectations.

A good selection of condiments can make or break a simple meal. In the west, we tend to think of things such as store-bought ketchup or mustard. In my travels, I’ve had my mind changed on this subject with fragrant pastes, spicy dried toppings and pounded aromatics dolloped into every imaginable dish. Condiments should be unique to the person. The ol’ T-sauce is fine, but let’s push a bit further.

INSTANT EVERYTHING CONDIMENT

MAKES 500G / PREPARATION 5 MINUTES / COOKING 20 MINUTES

50ml neutral cooking oil 300g shallot, sliced

3 spring onions, sliced

4 cloves garlic, crushed 1½ tablespoons brown sugar 3 tablespoons Lee Kum Kee

chilli bean paste

3 tablespoons sriracha sauce 1½ teaspoons Sichuan pepper, ground ½ teaspoon white pepper, ground ½ cup light soy sauce

1 tablespoon balsamic vinegar ½ tablespoon fish sauce (optional)

Heat the oil in a medium-sized pot and add the shallots, spring onions and garlic. Cook over a moderate heat, stirring regularly, for 8-10 minutes until beginning to caramelise. Add the sugar and continue cooking for 3-4 minutes. Add the chilli bean paste and sriracha sauce and continue cooking for 1-3 minutes until your nostrils tingle. Add the crushed dry spices and cook for a minute until fragrant. Add soy sauce, vinegar and fish sauce, if using. Bring to a simmer for 3-4 minutes and remove from the heat. Put in a food processor and blitz for 1-2 minutes to amalgamate. Allow to cool and store in the fridge for up to a week. Toss through noodles, stir-fries and soups.

KIWIFRUIT & CHILLI SALSA VERDE

Scoop the flesh from 3 ripe kiwifruit. Add to a food processor with 3 whole green jalapeños, ½ cucumber, 2 tablespoons lime juice, 1 clove garlic, 1 cup finely chopped coriander and a teaspoon each of salt and sugar. Blitz until as smooth as possible. Ideal with new potatoes or steamed vegetables. (Makes 500g). Cook’s tip This is for those who like to breathe fire. The chilli can be toned down if you prefer.

INSTANT JAPANESE CURRY & CHEESE SAUCE

Heat 2 tablespoons oil in a heavy pot and gently fry 1 coarsely chopped onion, a 4cm knob ginger and 4 cloves garlic for 5-6 minutes. Add 2 coarsely chopped tomatoes and 1 cup sliced banana. Add 3 tablespoons madras curry powder, stir well and cook for 3-4 minutes. Add 3 tablespoons each of butter and flour. Stir thoroughly to remove any lumps of flour. Add 400ml vegetable stock and bring to a simmer. Add 2 tablespoons each soy sauce, ketchup and Worcestershire sauce. Simmer gently for 10 minutes and remove from the heat. Blitz with an immersion blender until pulpy then pass through a strainer. Return to the pot and reduce until the consistency of light gravy. Add 1 cup parmesan and melt through. Remove from the heat and cool. Serve with minute steaks, rice dishes or fried food. (Makes 600g).

HEMP-HEART ZAATAR

Place 150g each of fresh marjoram and thyme onto a baking tray and bake at 50℃ for approximately 2 hours for the leaves to become dry and crumbly. Crumble just the leaves into a dry bowl. Warm a pan to a medium heat and add 3 tablespoons each sumac, white sesame seeds and hemp hearts. Lightly toast the spices for 1-2 minutes until fragrant. Remove from heat to cool. Add to the dried herb leaves and crush with your fingertips to combine. Ideal on flatbread or mac and cheese. (Makes 300g).

SMOKED PAPRIKA & BLACK VINEGAR

In a stainless steel bowl, place 2 tablespoons smoked paprika, 2 teaspoons dried chilli flakes, 1 cinnamon quill and ½ teaspoon fivespice powder. Heat 250ml neutral oil to 115℃ and pour over the dried spices – the spices will gently fry in the oil. Stir with a steel spoon, then allow to cool. Add 50ml black rice and/or balsamic vinegar and stir. Store in a clean jar in the fridge and stir before using. Ideal with dumplings. (Makes 300ml).

I am about to commit food publishing sacrilege. Sometimes I just don’t feel like eating and definitely don’t want to cook. I said it. In my up times, I make this condiment in batches and freeze it. In my drab moments, I toss it through noodles, stir-fries and soups. Job done. It just makes the simple more lively.