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| Simple food for a simple bloke! |
So whats in it? Well, small waxy potatoes boiled in their skin in very salty water. Like really salty. Kinda like the Mallorcan seawater potatoes, but not left to boil dry and go all wrinkly. You do want them pretty soft, but not falling apart. Once cooked just slice whilst hot and douse in good extra virgin olive oil.
Meantime fry up some good seitan in marg/olive oil over a medium heat. Brown, don't burn! Once nearly done lob in loads of garlic, cook for a couple of minutes and lob in about one tablespoon of smoked Spanish paprika. I prefer the spicy version for this. Give it some kick! Stir for two mins to cook off, and add half a nice ripe, chopped tomato in and e.g. tinned sweetcorn. Stir and leave to mingle.
Now stir fry some really fresh spring cabbage (any other cabbage will do) and cook over a very high heat for as short as possible. You need to cook it through, but with stir frying it takes no more than a couple of minutes. Add in some soya sauce or maggi and the other half tomtao (chopped) and mix. A squeeze or two fresh lemon is good now. Now just mix it all up, plonk ona plate and surround with fresh salad leaves. Just dress with a little good extra virgin olive oil and some lemon, grind of black pepper and away you go!
BTW, this dish is best served in the sunshine.
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| Let the sun kiss your food! |
Add in a glass of plonko vegano and away you go. As you can see below this really does give a fantastic mix of tastes and textures, and the crispy seitan just rounds it up nicely!
ENJOY!




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