Pattie Boyd's Vegetarian Recipes

Fried Mushrooms
1 large field mushroom each
1 egg
Fresh breadcrumbs
Garlic salt
1 ½ oz. butter

Remove stalks from mushrooms. Add a little garlic salt to the beaten egg. Dip the mushrooms in the egg, then in breadcrumbs. Fry in the butter and serve very hot.

Vegetable Pasties
¼  medium cauliflower
½ rutabaga, diced
2 large carrots, diced
¼ lb. lentils
¼ lb. shelled peas
2 medium onions, sliced
¼ lb. mushrooms, chopped
1 zucchini, sliced
1 eggplant, sliced
1 egg
¼ pint cream
Mixed herbs and seasoning
2 - 3 oz. butter
¾ lb. short-crust pastry

Divide the cauliflower into small florets and boil with the rutabaga, carrots and lentils in salted water for 15 - 20 minutes, adding peas 3 minutes before the end. Drain and set aside. Melt some of the butter in a frying pan and fry the remaining vegetables one at a time. As they are cooked add them to the boiled and fried vegetables. Stir in the mixed herbs, seasoning, cream and beaten egg (reserving a little of the latter to brush over the pastry). Roll out pastry and divide into 4 squares, spoon vegetable mixture onto each square. Damp the edges with a little water, fold over and press firmly together. Prick with a fork, brush over with egg and place on the top shelf of a moderate oven for about 25 minutes or until pastry is cooked. Serve with salad of lettuce, sliced avocado, fennel and spring onions. Dress with vinaigrette and sprinkle with a handful of cashew nuts.

Raspberry Sorbet
1 lb. raspberries
½ pint water
8 oz. sugar
Juice of 1 lemon and 1 orange
2 stiffly beaten egg whites
1 miniature bottle Curacao

Liquidise the fruit and press it through a fine sieve. Make a syrup by boiling together the sugar and water. Cool, add the raspberry puree, and the strained lemon and orange juice. Pour into a well chilled tray and place in freezing compartment of fridge for about 30 minutes or until mixture is almost frozen. (set fridge to coldest). Turn the mixture into a bowl and beat with a whisk or rotary beater, then add beaten egg whites and liqueur. Whip thoroughly, return to freezer for about ¾ hour or until set.

Chicken and Eggplant Soup

1 eggplant
Salt & pepper
Paper towels
Extra virgin olive oil

Prepare oven to about 425°
Cut the eggplant into cubes and sprinkle on salt while on paper towels. After about 15 minutes, use more paper towels to dab on the top to remove moisture from the eggplant. On baking sheet, add pepper and EVOO and toss gently for all to be evenly coated. Roast in the oven for about 15 minutes. Let cool, turn off oven.

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One pound of chicken breast strips
Salt & pepper
Italian seasonings
Extra virgin olive oil

Heat saute pan medium high heat, cook the seasoned chicken until cooked through, flipping mid-way with golden brown crust. Remove from heat and let rest. Chopped the chicken to very little sizes (or shred with fork).

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About 2 stalks of celery, halved and sliced
About 2 sticks of carrots, halved and sliced
One onion, chopped
3-4 cloves of garlic, chopped
About 1/2 of pound of little potatoes, quater
Italian seasonings
Salt and pepper
Extra virgin olive oil

In a steep pan or pot on medium high heat, EVOO until hot. Add onion and garlic for 3 minutes before adding celery, carrots, potatoes, seasonings. Cover and stir occasionally.

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Take cooled roasted eggplant in the blender with chicken broth (about 6-8 cups) and blend until you see no more eggplant chunks. Using a large bowl with a strainer, pour the eggplant chicken broth in and stir around the strainer to help the liquid go through while catching any seeds from the eggplant.
Pour the eggplant chicken broth into the vegetables and let cook covered and  for occasionally stir 15 to 20 minutes until the potatoes are cooked through. Add in the chopped shredded chicken and stir until heated through. Serve.