Variation on the Vegetable Layer Press

December '02

I’ve been struggling to find a sauce that isn’t a gravy that goes well with some of the lighter vegetable dishes that I’ve made before.

(See Dave's Original Vegetable Layer Press here... Ed.)

Ingredients

I made another version of my vegetable-press, this time instead of the previous contents, I used the following:

Method

· Take off enough outer leaves from the cabbage to line a 2lb loaf-tin and a few more to cover at the end.
· Steam the cabbage leaves until they are just soft enough to line the tin without splitting but don’t cook them.
· Put the oven on to 200°C
· Oil the tin, line with the leaves leaving an little overhang and set aside.
· Make the stuffing mix to the instructions, but don’t cook.
· Boil carrots and parsnips separately
· Cook the pollenta according to the instructions
· Slice the tomatoes and lay in the bottom of the tin on top of the cabbage.
· Put all of the stuffing into the tin on top of the tomatoes.
· Mash the parsnips with a couple of tablespoons of olive oil (food processor is ideal for this) and season well with black pepper – you might want to add some spice like cumin to make it more interesting.
· Mash the carrots in the same way, again season and maybe use a different spice like caraway, or coriander.
· Put a layer each of the mashes into the tin, followed by a layer of the pollenta.
· Finally use the remaining leaves to cover the top and fold over the overhanging cabbage leaves from round the sides.
· Place another fitting tin on top with a heavy weight and put into the oven for 20 minutes.

Glazed Sauce

Ingredients

· 1 onion
· 1 red pepper
· 1 yellow pepper
· 4 tablespoons olive oil
· cornflour

Method

· Heat the oil in a heavy pan
· Chop the onion finely
· When the oil is sizzling-hot add the onion and stir for a 15 seconds
· Reduce the heat to very low and simmer for 5 minutes
· Chop the peppers into very small pieces
· Add to the onions and simmer for a further 10 to 15 minutes
· Mix 1 desert-spoon of cornflour with a teaspoon of cold water until it forms a paste. Add more cold water a little at a time until it forms a thin liquid with the consistency of milk.
· Add to the simmering vegetables.
· Raise the heat and bring to the boil.
· Lower the heat again and keep simmering on a very low heat until ready to serve. If too think when needed simply add more water and bring to the boil again.

Dave Wardell

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