Padmacara has added a photo to the pool:
Inspired by a recipe on the internet (www.sussex.ac.uk/wellbeing/eatingwell/recipes/potatoandch...) and some ingredients I had in the fridge/cupboard, I decided to give this a try:
CHICKPEAS:
Using dried chickpeas soaked overnight, I put them in a little pot with a clove of garlic (peeled and de-germed) and two little bay leaves, covered them with water, and simmered for about 20 minutes. I drained them (saving the water for soup stock), removed the bay leaves, and set aside.
MASH:
I skinned the celeriac (until only white was left), chopped it and 4 small potatoes into 1" (2.5cm) pieces, put them in a pot, covered with water, and simmered until nice and soft. Drained them, added a splash of cream and a good pat of butter, mashed them all up, set aside.
SAUCE:
Meanwhile, on another heat source, I sautéed 1/2 white onion, 1 big clove of garlic (finely diced), a finely diced chilli, in a good splash of olive oil, and once the onion translucent, added 3 diced fresh tomatoes, seasoned it all with salt, a splash of Maggi sauce, and a bit of sage. I added a couple of secret ingredients — not really secret, just hard to find — 'Ozzie Outback Seasoning', and GFresh 'New York pepper'. Added a good splash of V8 juice (forgot the tomato paste, which would have been nice), a splash of dry sherry, a good tbsp of turmeric, a tsp of curry powder (for depth), and let the whole lot cook down into a nice thick sauce, stirring often to prevent sticking and burning.
Fry 5 slices of fake (vegetarian) 'bacon', stack, and chop into 1cm bits. Add to the sauce, along with the chickpeas, so that the flavours blend.
So, now!
Take a nice gratin dish (mine happened to be a Le Creuset 23cmx29cm cast iron, which is a nice size), oil it; I used olive oil, but I suppose any oil you like would do.
Add the mash, and mush it around to make a 'well' or flat, hollowed-out portion, in the centre, leaving maybe a centimetre of mash exposed around the edge. Add the sauce/chickpea mixture. Smooth it out, so it's about level (or a little less) than the edge of mash.
Sprinkle grated cheese — I used 'Extra Tasty' cheddar, but Parmesan or something else you like would do just as well — over the top in a thin layer, and sprinkle with a bit of smokey paprika.
Pre-heat an oven to 200°C (390°F) and put the dish in for ±10 minutes.
Warm your plates (maybe on top of the oven while the dish is heating?) and serve with a nice big flat serving spoon (like the one in the image) or spatula.
I hope you make lots of variations on this dish, and that I've helped you enjoy! :-)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://www.flickr.com/photos/normanjackson/43809086144/in/pool-74921284@N00
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