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Italian Style Vegetarian Pizza with a Yorkshire twist

Italian Style Vegetarian Pizza with a Yorkshire twist

We like to set ourselves little challenges and the latest is our “Vegetarian Alphabet”. We got to “I” without too much difficultly (Click here) but “I” proved to be a bit of a problem. Sue came up with Inka Berries which a a form of dehydrated Physalis and we had plans for a chutney. But due to Lock-Down we are very limited for places we can buy from locally and they turned out to be impossible to get without buying a large bag on-line, which kind of defeats the £4 and meal concept.

So back to an old favourite with a couple of twists. (1) We would normally have some form of meat on a Giant Yorkshire Pudding Pizza! (2) We actually made the Mozzarella by hand and it was very authentic taste wise.

Ingredients for the Giant Yorkshire Pudding Pizza Batter:-

40g Plain (Gluten free) Flour
80g Cornflour
150ml Milk
3 Eggs
Salt & Pepper
Oil - for the tray

Method:-

(1) Heat a deep sided oven try in the oven to 220c with quite a bit of Oil
(2) Whisk the butter vigorously.
(3) Pour into the smoking hot tray and return to the oven as quickly as possible.
(4) Cook at 220c for 30 to 40 minutes until risen and golden brown.
(5) Remove, drain and allow to cool.
(6) Add Tomato based sauce to the bottom.
(7) Layer your sliced vegetables. We used Onions, Mushrooms and a Red Pepper.
(8) add lots of  Mozzarella and sprinkle with dried mixed Herb.
(9) Return to the oven until the Cheese has melted and slightly browned.

We dressed ours with a few pickled Chive heads and some fresh Parsley.
 

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Parsi Kheema Per Eeda recipe, eat well on universal credit

Apparently this is a favoured breakfast in some areas of India. Meat and Eggs, similar in a way to a traditional English breakfast I guess? We added boiled Rice to make a main meal out of it.

Ingredients:-

500g of Minced Lamb
1 Red Onion, finely diced
a Thumbnail of Ginger, grated
5 Cloves of Garlic, chopped
2 Green Chillies, deseeded
½ a Tsp of Turmeric
½ a Tsp of Chilli Powder
2 Tomatoes, chopped
1 Tbsp of Tomato puree
200ml of Water
1 Tbsp of Spirit Vinegar
1 Tbsp of Brown Sugar
Salt & Pepper to season
4 Eggs
Oil to fry
Chopped Coriander to garnish

Method:-

(1) Add the Ginger, Garlic and one Green Chilli to 3 Tbsp of water and wuzz in a blender.
(2) You are aiming for a smooth paste.
(3) Add the Mince to a bowl along with 1 tsp of the paste.
(4) Mix well and set aside.
(5) Heat the Oil in a heavy-bottomed sauce pan, or Dutch Oven.
(6) Add the Onion and fry until softened and light brown.
(7) Add the remaining paste and stir well.
(8) Add the Mince along with the Turmeric and Chilli Powder.
(9) Cook over a medium heat and 10minutes, stirring so that the meat is evenly browned.
(10) Add the chopped Tomatoes, Tomato Puree and the remaining Green Chillies (Slit lengthways).
(11) Allow to simmer for a further 4 minutes.
(12) Season with Salt & Pepper.
(13) Add the water and bring to the boil.
(14) Reduce the heat and simmer for 15 minutes with the lid on.
(15) Stir gently half way through cooking.
(16) Add the Vinegar and Sugar and continue to simmer for 2 minutes.
(17) Break one Egg at a time into the  Kheema and on a low heat cook the Eggs for 4 to 5 minutes.
(18) Cover with the lid so that the Whites set but you still have runny Yolks.
(19) Garnish with Coriander and serve.

The Vinegar and Sugar added an interesting flavour twist. Really enjoyable. Strangely we did end up eating left overs for breakfast, but that wasn’t really the plan…...

We don’t like the price of fresh minced Lamb in the local supermarkets. I ventured into the Iceland Food Warehouse and found a 1kg bag of frozen mince for £3.75. Which was much more realistic!

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