Millet and Vegetable Patties

It's some time since I've been able to work on my blog so apologies for the delay. It took a little time to work my way back into it but I think I've sorted things out so here we go.

I decided on making these patties (the recipe called for croquettes but mine turned out flat so I decided they're patties) because I had never cooked with millet before. I always like to work with something different to see how things turn out.

I measured out 115g millet and put it in a saucepan with 300ml water. The amount of water gave me some doubt that it would be enough but I went with the instructions. It turned out that I was right: more water needed to be added as the cooking progressed. I kept needing to add small amounts throughout the cooking process.

There was no indication as to how long the millet was to be cooked but that the process should continue until it had a thick, porridge-like consistency. I guess it took about 45 minutes in all. This was now left to cool.

About 3/4 cup of cooked vegetables were then added. I used frozen peas and corn and some French beans cut into corn-like pieces. Any vegetables could be used so it is a useful way of using up leftovers.

I added a tablespoon light soy sauce and salt and pepper to taste. Flour was then added and stirred in until it reached a suitable consistency. The recipe called for 55g but I just added flour a little at a time until I felt comfortable with the result. It was then left until I was ready to fry the patties.

It was a bit of a surprise when I went to form the mixture into patties because it had become looser and a little wetter than when I left it. I had expected that the grain would absorb more moisture as it rested. So I had to add a little more flour before proceeding. It was still rather loose and a bit on the messy side when I tried to form them and dip them in flour. I had grave doubts about whether this would all hold together it the pan.

Despite my concerns the patties fried up well. They were an average dish that went reasonably with some side dishes of vegetables. I may make them again depending upon leftovers but I think I have better recipes available.

Taste: ✔✔✔

Ease of cooking: ✔✔✔

Shallow-Fried Tofu Steaks

From The Very Best of Vegetarian Cooking, Thorsons, 1991.

To accompany a salad containing tofu I decided to make these steaks. The tofu was simply marinated in some light soya sauce with half a teaspoon of five-spice powder. After three hours of marinating the tofu block was cut into slices, dipped in a little flour and then fried in hot oil.

These were a pleasant accompaniment to the salad. They had a little crispness on the outside while the inside was creamy soft. Easy to make and easy eating.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔✔

Broad Bean Casserole

From The Very Best of Vegetarian Cooking, ed Janet Hunt, Thorsons, 1991.

This recipe was listed as a family favourite so should have been a tasty dish but as I made it I had more and more doubts. These, however, were dispelled when it was eaten.

A little over 500g of broad beans was placed in a salted boiling pot of water and cooked until done. The recipe did not call for the tougher outer skin of the beans to be removed so it was left on. This was my first concern.

A green capsicum, a couple of celery sticks and two carrots were chopped finely and sautéed in a pan while the beans were cooking.

The beans and the sautéed vegetables were mixed together and a little less than 300ml of stock added. This was my second concern as it seemed far too much liquid. A teaspoon of mixed dried herbs was stirred in with salt and freshly ground black pepper. About 80g of grated cheddar cheese was also added. The lot now went into a casserole and into a 200ºC oven for half an hour. The recipe called for a 20 minute cooking time but when I tasted it the bean skins needed a bit longer.

It now had about 30g grated cheddar sprinkled on top and it went back into the oven for anther 10 minutes.

This actually turned out to be quite a tasty dish. It was still very watery, rather like vegetables in broth. It won’t become a family favourite but it was pleasant for a change.

The recipe comes from a compilation book. Recipes from The Best of Vegetarian Cooking series had been culled and brought together in this book so they come from a variety of chefs. Each recipe, unusually, has the ingredients list in two columns, one English and the other American. When you first look at the recipe you think it has a large list of ingredients until you realise you have two lists. I have not used it much before but must investigate further. Flipping through the pages I came across what appears to be a recipe of cultural clash: Chow Mein with Ratatouille Sauce. That could be more confusion than fusion.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔