Easy to make and yummy to taste -
BEANS
2 tbsp olive oil
1 Onion finely chopped
2 garlic cloves crushed
1 green chilli, chopped
400g can red kidney beans, drained
400g an pinto beans, drained
2 tbsp chopped coriander
150ml vegetable stock
8 tortillas (wheat or plain flour)
25g vegetarian Cheddar Cheese, grated
Salt and Pepper
RELISH
4 Spring onions
1 red onion
1 green chilli, chopped
1 tbsp garlic wine Vinegar
1 tbsp caster sugar
1 tomato, chopped
Very rarely I comply to the Vinegar choice specified in the original recipes, probably I should start sticking to what the recipe says, I generally use whatever is available at home rather than buying 100 different varieties of vinegar
Instead of using the canned beans I used fresh beans, soaked them overnight and used pressure cooker to boil them until tender.
1. Heat the oil for the beans in a large frying pan. Add the onion and saute for 3-5 minutes until softened. Add the garlic and chilli and cook for 1 minute.
2. Mash the beans with a potato masher and stir into the pan with the coriander.
3. Stir in the stock and cook the beans, stirring for 5 minutes until soft and pulpy.
4. Place the tortillas on a frying pan and warm them from both sides (you can also place them on a baking sheet and heat through in a warm oven for 1-2 minutes). Mix the relish ingredients together.
5. Spoon the beans into a serving dish and top with the cheese. Season well.
6. you can either roll the tortillas and serve with the beans or stuff the beans, relish in the tortillas and roll them.
6 tablespoons butter
5 cups trimmed and sliced leeks
2 cups dry hard cider (I used sparkling cider)
2 cups heavy cream
2 teaspoons while grain mustard
2 eggs, beaten
1 1/4 cups grated cheddar cheese
1 pound potatoes, cut into 1/4 inch thick slices
salt and pepper
12 sheets of phyllo pastry dough, defrosted if frozen (You can find these at any grocery store, 1 pack contains around 50 sheets)
1. Preheat the oven to 350 degrees F. Melt one-third of the butter in a large skillet. Add the leeks and saute for 6 to 8 minutes until soft, stirring occasionally. Add the cider, bring to a boil, and boil rapidly, uncovered, until reduced by about two-thirds. Add the cream, return to a boil, and boil rapidly for 3 to 5 minutes, until the sauce reaches the consistency of thick cream Remove from the heat and stir in the mustard, eggs and cheese.
2. Meanwhile, cook the potatoes in boiling salted water for 3 to 4 minutes until tender; be sure they are cooked through, because the acidity from the cider will prevent them from cooking further when added to the sauce. Drain and stir gently with the leek mixture. Season to taste.
3. Melt the remaining butter. Use a little to brush the bottom of a 13X9 inch baking dish. Place a sheet of phyllo pastry dough on a top and brush with a little more butter. Repeat with 4 more sheets of dough to cover the bottom and sides of the dish, overlapping the edges. Spread the filling inside, then layer another 5 sheets of dough, in the same way, over the top; fold over any overlapping dough. Brush 2 more sheets with the remaining butter, gently crumple, and place on top of the pie.
4. Bake for 30 to 40 minutes until golden.
