For this week’s recipes I’m turning my attention to vegetables, putting together two simple dishes that prove meat is not a necessity for full-on flavour. As you’ll see, we have a burger and a braised chilli. While both dishes are synonymous with ground beef, I’m challenging you to give them a try to decide if they’re any less pleasurable to eat minus the bovine addition? I’m not advocating for veganism here – that just isn’t my point of view – but I have noticed I’m starting to eat one or two meat-free dinners a week of late. Maybe it’s the fine weather, perhaps it’s the increased prices on the weekly shopping bill or maybe it’s because I’ve abandoned the antiquated Irish idea that dinner ain’t dinner without a chunk of meat.
First up is a very tasty burger layered with slow-cooked portobello mushroom, grilled halloumi and yoghurt. Mushrooms are ingredients I have found myself talking about a lot of late – we even committed a whole episode of my RTÉ series to it. Mushrooms are the food of the future. If the climate crisis was to come to a head tomorrow, I’d be putting my money into mushroom farming. Packed with nutrition, transforming from a spore to a fully fledged cap in 24-48 hours and hugely versatile, mushrooms are one of the safer bets. And that’s before taking account of their relatively cheap price for the flavour. I’ve cooked them here in a mushroom-flavoured butter using dried cepes. This is a recipe I often make in bulk and freeze down. It’s a very handy slice or spoonful of flavour when you’re strapped for time midweek, and a joy to eat melted on heavily toasted sourdough. The precooking of the mushrooms removes any excess water and improves the texture and seasoning. If you are barbecuing this summer, you can precook the mushrooms as per the recipe here, chill them and then finish them over the flames.
The burger is brought together with some grilled halloumi, scented yoghurt and spicy yoghurt in a brioche bun. You won’t miss the meat – I promise.
The second recipe is taking simple to a whole new level, but this is practical cookery for a great price per bowl. Cost-effective cooking doesn’t mean using cheap ingredients. Here, we have selected root vegetables, which will always be cheaper than meat due to the nature of their production, but are still quality Irish ingredients.
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The recipe works in the same way as your regular chilli con carne, working to colour the vegetables and adding layers of flavour to the one pot. Once it has come together, it needs to bubble away and allow all the components to mesh together. The addition of the black beans releases the starch while thickening the mix, as well as serving to inject some serious protein to your meal. Served up with some steamed coriander rice and sour cream, you’ll be pleasantly surprised. For the record, this is also a great recipe for bulking and freezing as well as being suitable for younger kids. Just leave behind the chilli.
Simple, delicious, cost effective cooking. Let me know what you think? My @markmoriarty1 Instagram account is always open for fresh ideas.
