I would be a fibber if I said I did not get any cookbooks last year. It is true that I have made no new purchases - regardless cookbooks have still been finding their way into my home via the local library, but that didn't last long as D confiscated my library card when I failed to return my bundle of books not once, not twice, but three times in a row and the fine being just over £30.00 pounds. Needless to say, I haven't been back to the library since August. The other way I have acquired some cookbooks is secondhand; through charity shops of which there are many mushrooming all over where I live now. I will share with you some of my secondhand cookbook acquisitions, but one of the cookbooks, I was really delighted to get my mitts on was Positively Vegetarian by Demuths Restaurant especially now that it is out of print; and one of the recipes that leaped out to me immediately was one for Red Wine Goulash.
Soup has been on the table aplenty the past couple of weeks, but now it was the turn of something with a little bit of kick to spark us up and chase the blues and the chills away, well for a little while at least. This Hungarian stew, often made with meat, but here it is made with some vegetables and pulses.
The fiery colours of this dish will set your insides a little aglow and the gentle waft of the smoky, spicy paprika will tickle your nose.You can eat this just as it is, but I served it with plain white rice and a dollop of soured cream. I am sharing a hot bowl of this Red Goulash with Javelin Warrior's for his Made with Love Mondays. I am also sharing this recipe with Jacqueline of Tinned Tomatoes who is hosting January 2013 Edition #20 of Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments.
This dish is best made a day in advance.
160g black-eyed peas, dry weight
4 tablespoons vegetable oil
2 medium onions, sliced
3 - 4 large carrots, peeled and sliced into half moon shapes
2 red peppers,, sliced
2 teaspoons Hungarian paprika
1 teaspoon smoked paprika
2 teaspoons dried oregano
1 teaspoon dried basil
600ml - 800ml vegetable stock
4 tablespoons tomato paste
100g red split lentils
4 tomatoes, skinned and roughly chopped
300ml red wine
salt and pepper to taste
Soak the black-eyed peas overnight in plenty of water. The next day, drain and cook in fresh water until tender. Drain and set aside.
In another large pan, heat the oil and saute the onions until tender. Add the carrots and the peppers and cook for a few minutes. Stir in the spices and the herbs. Gently pour in the vegetable stock and stir in the tomato paste Bring to a gentle simmer, before stirring in the red split lentils, chopped tomatoes and black-eyed peas. Cook on low heat until the lentils are cooked through and the carrots soft. You may need to add more water if the lentils seem to be thickening. Finally stir in the red wine and simmer gently for 10 minutes, season with salt and pepper to taste. Adapted from Demuths Restaurants Positively Vegetarian: Recipes for Life