Jamie Oliver details vegetable bake recipe
Comfort food can create a wondrous sense of home when outdoor temperatures start dropping and the days get increasingly short.
With Christmas looming ahead, autumn also marks an ideal month to focus on savvy shopping to cut down on weekly food bills.
Fortunately, Jamie Oliver’s vegetarian bake is both comforting and budget-friendly, making it perfect for a cosy night in with loved ones or alone.
“It has the kind of vibe of a lasagna, but instead of pasta we’re choosing filo pastry,” noted Jamie in a demonstration for YouTube.
The chef’s website notes that the recipe is relatively easy to tackle too, with elements like the stew preparable in advance if time of scarce.
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Three cloves of garlic
Three teaspoons of olive tapenade
Three mixed-colour peppers
Three sweet potatoes
Three large portobello mushrooms
Three / 400 g tins of quality plum tomatoes
Three large free-range eggs
500 g Greek-style yoghurt
100 g Feta cheese
One bunch of oregano (20g)
One packet of filo pastry (270g)
Onemug of basmati rice (300g)
One x 400g tin of butter beans
Step one: Preparation
Peel and finely slice the onions and garlic and place in a large casserole pan on medium heat with one tablespoon of olive oil, the ground coriander and tapenade, stirring regularly.
In a different non-stick pan, char the chopped vegetables on high heat to intensify the flavours. The vegetables should be cut into chunks measuring roughly 3cm. Once charred, they can added to the casserole pan.
Add the tomatoes to the mix, breaking them up with a spoon, along with two tin’s worth of water. Simmer gently for 30 minutes or until the sweet potatoes are soft. Once seasoned to perfection, leave to cool.
Meanwhile, beat the eggs into the yoghurt crumble them in the feta and mix. Cover the mix and the stew and refrigerate both overnight.
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Step 2: Assembling
Use the oregano as a brush to coat the inside of a large roasting tray or baking dish with oil. Layer in all but one of the filo sheets,
Sprinkle in the rice, drain and scatter over the beans before pouring in the veggie stew. Lay the remaining sheet of filo over the dish and fold in the overhand, brush the top with oil then cover.
Step 3: Cooking
Preheat the oven to 180°C/ 350°F/ gas 4. Cook the bake in the bottom of the oven for one hour.
Remove from the oven and use the back of a spoon to crack the top of the pastry, then spoon over the creamy topping. Pick up the remaining oregano, rub in a little oil and sprinkle over then return to the middle of the oven for another 40 minutes.
“It’s absolutely joyful, it’s super good value to make, you can feed eight people generously and give them something that they’ve never ever had before,” noted the chef.
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