Here is the recipe as promised, see last post. I didn't put any Tabasco in with the veg or oregano in the cobbler and it was still good :)
Make sure you have a big dish. I can't remember what the elec oven temp is sorry
Cauliflower Cobbler Serves 4 - 6
Ingredients1 tablespoon olive oil
2 garlic cloves, crushed
8 small onions, halved. I used 2 large ones
1 medium cauliflower, broken into florets
2 – 4 carrots, sliced
200g mushrooms, sliced
400g can tomatoes, chopped
60g- 80g red lentils
2 tablespoons cornflour
3 – 4 tablespoons water
300ml vegetable stock
Optional: 2 teaspoon Tabasco or other hot sauce
1 teaspoon dried oregano
Ingredients for the Cobbler Topping
225g self raising flour
60g butter
125g mature Cheddar cheese, grated
1 teaspoon dried oregano
1 egg, beaten
150ml milk
Salt
Method for the filling
Heat the oil in a large saucepan. Fry the garlic and onions for a few minutes, then add the celery, carrots, cauliflower, mushrooms and stir fry for 5 minutes. Add the tomatoes and lentils. Mix in the cornflour and water and add to the pan with the stock, hot sauce and oregano. Bring to the boil. Transfer to an ovenproof dish, cover and bake in a preheated oven Gas Mark 4 for 20 minutes.
To make the cobbler topping
Sift the flour and salt into a bowl. Rub in the butter, then stir in most of the cheese and the chopped herbs. Beat together the egg and milk and add enough to the dry ingredients to make a soft dough. Knead lightly, roll out to 1 cm thick and cut into 2 inch rounds.
Remove the dish from the oven and increase the temperature to Gas mark 6.
Cook for a further 10 – 12 minutes, until the topping is risen and golden. Serve immediately.
And enjoy
This came from Shaheen at Allotment 2 Kitchen
Make sure you have a big dish. I can't remember what the elec oven temp is sorry
Cauliflower Cobbler Serves 4 - 6
Ingredients1 tablespoon olive oil
2 garlic cloves, crushed
8 small onions, halved. I used 2 large ones
1 medium cauliflower, broken into florets
2 – 4 carrots, sliced
200g mushrooms, sliced
400g can tomatoes, chopped
60g- 80g red lentils
2 tablespoons cornflour
3 – 4 tablespoons water
300ml vegetable stock
Optional: 2 teaspoon Tabasco or other hot sauce
1 teaspoon dried oregano
Ingredients for the Cobbler Topping
225g self raising flour
60g butter
125g mature Cheddar cheese, grated
1 teaspoon dried oregano
1 egg, beaten
150ml milk
Salt
Method for the filling
Heat the oil in a large saucepan. Fry the garlic and onions for a few minutes, then add the celery, carrots, cauliflower, mushrooms and stir fry for 5 minutes. Add the tomatoes and lentils. Mix in the cornflour and water and add to the pan with the stock, hot sauce and oregano. Bring to the boil. Transfer to an ovenproof dish, cover and bake in a preheated oven Gas Mark 4 for 20 minutes.
To make the cobbler topping
Sift the flour and salt into a bowl. Rub in the butter, then stir in most of the cheese and the chopped herbs. Beat together the egg and milk and add enough to the dry ingredients to make a soft dough. Knead lightly, roll out to 1 cm thick and cut into 2 inch rounds.
Remove the dish from the oven and increase the temperature to Gas mark 6.
Cook for a further 10 – 12 minutes, until the topping is risen and golden. Serve immediately.
And enjoy
This came from Shaheen at Allotment 2 Kitchen
