On Sunday I posted the recipe for ‘Chicken in a Bag‘. Last night we had the vegetarian version ‘Vegies in a Bag’. As I read the oven-bag box whilst I was waiting for the kettle to boil, I noticed that it says much stuff about the oven bags BURSTING! I have never had one burst on me, and I’ve cooked with them lots of times. But I supposed it’s best to follow the instructions and not tempt fate.
As I mentioned in my recipe – always flour the bag first. And once you’ve bagged everything up – pierce a couple of holes in the bag on the top. Just to be sure. Better safe then sorry, but as mentioned – i’ve never experienced a bursting oven bag. I can imagine beautifully self basted baby carrots shooting out like rockets might be alarming though. Anyway. Here’s how to make ‘Vegies in a Bag’. And how not to be shot by a baby carrot.
Vegies in a Bag
8 baby potatoes – halved
1 small onion – chopped roughly
4 cloves of garlic – chopped roughly
1 cob of corn – cut into 4 pieces
1 tub of cherry tomatoes
a handful of mushrooms, halved
1 bunch of baby carrots washed and trimmed up a bit
1/2 cup of chicken stock
pepper
1 tsp sweet paprika, 1/2 tsp cumin, 1/2 tsp coriander
a few leaves of fresh herbs – or a tsp of dried herbs
1 large oven bag
1 tbsp flour
Put flour into bag and toss about a bit to coat inside of bag. Toss all other ingredients into bag. Combine well by jiggling and massaging (!) Tie closed with the tie provided. Put a couple of teeny holes in the top of the bag. Pop onto oven tray and cook at 400 degrees (or 200) for 40 minutes. Eat with whichever condiments you like…! Pesto, mayo, chutney. Excellent alongside a nice cut of meat – if you are so inclined. You can use this method to cook lots of different combinations. You could make a curry like this – easy peasy. Or you could add tinned tomatoes and go down the Italian route. So many things you could do!
xx Mikes