Long Beans With Tomatoes

Servings 4-6

Ingredients:

• 1 lb fresh green beans, cut 2 in pieces
• 1 tablespoon ghee
• 1 inch gingerroot, grated
• 1 garlic clove, crushed
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 teaspoon ground coriander
• 4 tomatoes, peeled seeded and diced
• 2/3 cup vegetable stock

Directions:

1. Blanch beans in boiling water and rinse in cold running water.
2. Melt ghee in saucepan add ginger root, garlic, stir add turmeric, cayenne, and ground coriander. Stir 1 minute.
3. 3Add tomatoes, tossing them until coated in spices.
4. Add stock, bring to boil and cook over medium-high for 10 minutes until sauce thickened stirring occasionally.
5. Add beans reduce heat and cook 5 min stir occasionally.

Vegetarian Tagine Recipe

Ingredients:

• 1 tablespoon Alfa One rice bran oil
• 1 medium brown onion, finely chopped
• 2 teaspoons Moroccan seasoning (or make your own)
• 1 cinnamon stick
• 3cm piece fresh ginger, grated
• 3 garlic cloves, crushed
• 1 medium carrot, halved, thickly sliced
• 650g butternut pumpkin, peeled, cut into 3cm cubes
• 1 1/2 cups vegetable stock 
• 400g can crushed tomatoes
• 1/2 (500g) small cauliflower, cut into small florets
• 400g can chickpeas, drained, rinsed
• 1 medium zucchini, quartered, thickly sliced
• 1 tablespoon honey
• Fresh coriander sprigs and couscous, to serve

Method:

1. Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.
2. Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften. 
3. Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.
4. Sprinkle tagine with coriander sprigs. Serve with couscous.

http://www.taste.com.au/recipes/28746/vegetarian+tagine

Sausages And Lentils

Ingredients:

• Sausages x 6
• Bacon rashers x 4
• Onion chopped
• Leak chopped
• Olive oil 2 x tbsn
• garlic tsn
• Chillie tsn
• Fresh thyme tsn  chopped
• Fresh rosemary tsn  chopped
• Tinned lentils x2
• Water 600ml  (1 1/2 empty lentil tins)
• Chicken stock powder heaped tsp
• Bay leaves x 2
• Tomatoes x 4
• Parsley to garnish

Method:

1. Cook the sausages and bacon, chop up the cooked sausages and bacon into bite sized bits and set aside.
2. Put olive oil in pan and heat up then gently cook onion and leak for 10 minutes (add garlic and chilli if so inclined after five minutes). Add thyme and rosemary in last 2 minutes of cooking.
3. Add Drained and rinsed lentils, water, chicken stock, tomatoes, sausages, bacon and bay leaves to the onion mixture and rinse lentils then add to onions.
4. Continue cook for 15 min to 20 mins till tomatoes almost dissolved.
5. Add salt and pepper to taste.

Sprinkle parsley over top to garnish and serve with crusty bread and salad