This was delicious with duck and roast potatoes and parsnips, but I think it would be lovely with chicken or any meat - or with a nut roast, come to that!
1 small red onion
1 small or 1/2 large courgette
1/2 red or yellow pepper
1 tomato - you guessed it
1/2 punnet mushrooms (c. 125 grammes)
A little salt, pepper, Everyday seasoning and herbs (I used what I call "Scarborough Fair" mix - parsley, sage, rosemary and thyme)
1 tbs olive or other oil
About 100 ml water
1 tbs chicken or vegetable stock powder
1 large tbs redcurrant jelly
Pre-heat the oven to Mark 6 (200 C; 400 F). Slice the vegetables and place them in an oven-proof tray. Season and pour on the oil, and stir very thoroughly. Roast for about 40 minutes. Transfer to a saucepan and, using a stick blender, reduce to a puree, but you can leave some of the vegetables whole if you cba to do it thoroughly. Add the jelly, water and stock powder, taste to check the seasoning and rectify if necessary, bring to the boil and simmer for about 5 minutes. 
No comments:
Post a Comment