Hello World. As some of you already no, for the last wee while I’ve been off my food. Also, dead busy. However, with the start of the New Year, I’m now in more of a mood to share some culinary delights with fellow lovers of things gustatory. I’m not promising to do a recipe a day any more. My recipes will be more peripatetic. (Which makes it sound like you’ll need to keep the Bisodol handy).
Actually, an antacid chaser wouldn’t be a bad idea with today’s offering. Good, solid rib-sticking stuff for the winter season.
Take a half cup of green lentils. Cook until tender, but not mushy. Drain.
In a little olive oil, gently saute some shredded leeks, some sliced mushrooms and a little smoked tofu, cut into small dice. If you’re feeling fancy, make some of the mushrooms shiitakes or porcini. Add the lentils and season with a fair amount of soy sauce. Remove from heat and grate in a large carrot.
Take about a mug full of self raising flour. Add half a mug of vegetarian suet, a good pinch of salt and some pepper. Gradually add water and mix to a stiff dough. Careful not to make it to soggy.
Measure your largest pan. Lay some baking parchment down and roll out the dough fairly thin into a long rectangle with its shorter side slightly narrower than the diameter of your pan. (This will all become clear in a minute). Spread the lentil. Etc. mixture over the dough, leaving a good couple of inches uncovered at one end. Starting at the other end, carefully roll the lot up, Swiss roll fashion. Wrap in the parchment. Then loosely in foil.
Fill your big pan to about 1 1/ 2 inches with water. Put a trivet or similar into it. I use a section of bamboo steamer. If you are trivetless, here’s a handy hint: Three egg cups. Put a plate on top of the trivet, and lay the roly poly on top. Cover pan and steam for two hours. Careful not to let the pan boil dry.
Unwrap, slice, and serve with bashed neeps and tatties and plenty of gravy.
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