Rob’s Recipe of the Week: Vegan ‘omelette’ for filling

I picked up this recipe whilst living in Gothenburg and it has great connotations for me with sunny breakfasts on the pier… Hopefully I don’t just see it with rose tinted glasses!

Vegan chickpea flour (kikärtsmjöl) omelette
Ingredients

1 cup (120 g) chickpea flour
1 Tablespoon flaxseed meal or chia seed meal (optional)
1/2 tsp (0.5 tsp) salt
1/4 tsp (0.25 tsp) each of turmeric garlic powder, baking soda, cumin powder
1ish cup of water

Fillings!
Fried tomato, onion, mushrooms, lots coming in our shares that could suit!

Method is simple, mix the all the dry ingredients then add the water slowly and mix with a whisk until they take on the same consistency as whisked eggs. Fry up the fillings, then poor on the omelette mix and reduce pan to a medium to low heat. Make sure you cook it slower and longer than an egg omelette – it tends to burn before solidifying enough to flip if you rush it.

Rebecca’s Recipe of the Week: Buckwheat dosa with coconut chutney and greens

Rebecca’s Recipe of the Week: Buckwheat dosa with coconut chutney and greens

Another easy and delicious recipe from Meera Sodha. She writes: ‘This dish consists of three separate elements: the dosa batter, the coconut chutney and the vegetable filling. . . The key to success is to make [the dosas] in a nonstick pan on a very high heat – it needs to be very hot indeed – and make sure you leave them to crisp up properly before even thinking about flipping them with a spatula. The first pancake will inevitably fail – such is the universal law of pancakes – so make it a small one, so as not to waste too much batter’.

Buckwheat dosa with coconut chutney and greens
Serves 3

Ingredients
100g desiccated coconut
Salt
180g buckwheat flour
6 tbsp oil, plus extra for brushing
12 fresh curry leaves
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
3 garlic cloves, peeled and minced
2cm ginger, peeled and grated
1-2 green chillies, finely chopped (or to taste)
400g chard or spinach, leaves shredded, tough stalks roughly chopped
200g frozen peas

Preparation
Put the desiccated coconut in a heatproof bowl with a third of a teaspoon of salt, cover with 275ml boiling water and leave to soak for at least 30 minutes.
Meanwhile, put the buckwheat flour in another bowl with half a teaspoon of salt. Slowly pour in 450ml water, mix to a thin batter, then set aside.
Put the oil in a nonstick frying pan and get it really hot, then add the curry leaves, cumin, mustard seeds, garlic, ginger and chillies, and fry for two to three minutes, until the garlic turns a pale gold. Carefully tip into a jug to cool. Keep the pan for later.
When the spiced oil has cooled, stir two tablespoons into the coconut mix, and another two tablespoons into the buckwheat batter. Tip the coconut into a blender and blitz until really smooth (add a little more water, if need be).
Reheat the frying pan over a high heat and, when hot, add the rest of the spiced oil, followed by the chard or spinach stalks. Fry, stirring, for three minutes, then add the leaves and cook until wilted. Throw in the peas, cook for a couple of minutes, until everything is nice and hot, then stir through a couple of tablespoons of the coconut chutney. Scrape out into a serving dish, wipe the pan clean with kitchen paper and put back on the heat.
Once the pan is really hot, brush the surface with a fine layer of oil. Add a small ladleful of batter and swirl it into a thin layer – a few gaps and bubbles are fine, because they can help the dosa get crisp. Cook the dosa for two minutes, until the edges are visibly crisp and browning, then gently lever up with a spatula, flip and cook for a further two minutes on the other side, before turning it out on to a plate. Repeat with the remaining batter, oiling the pan between each dosa.
Stuff the dosas with the greens and serve with the remaining chutney on the side.

Recipe adapted from Meera Sodha, The Guardian, 13 July 2019.

Rob’s Recipe of the Week: Dinner on the run

I went to a very interesting sports food recovery workshop with a nutritionist called “whole food warrior” whilst at a running festival earlier in the summer. This is one of her recipes which should be pretty quick and simple, enjoy!

Chickpea, green bean & spinach curry (15-minute recipe)

Ingredients (feeds 2)
For the curry paste:
A handful of fresh coriander, stalks & leaves (10-15g)
1/2 green pepper (75g), roughly chopped
1 red chilli, roughly chopped
1/2 thumb size piece of ginger (15g), peeled and roughly chopped
1 small onion (55g), peeled and roughly chopped
1 turmeric root or 1/4 teaspoon of turmeric powder
1/2 lemon, peeled (you are using the actual lemon here, not the rind)
1 teaspoon of cumin seeds
1/2 teaspoon of cinnamon
sea salt and freshly ground black pepper

Other ingredients:
150g of dwarf beans or green beans
1 tin of chickpeas
1/2 a tin of chopped tomatoes (200ml)
1/2 a tin of coconut milk (200ml)
4 large handfuls of spinach (approximately 120g)

Method:
Put all of the curry paste ingredients in a blender, season with a pinch of sea salt and some freshly ground black pepper and blend until smooth. Add a splash of water to make the bending easier if needed.
Put a frying pan on a medium high heat. Tip in the curry paste and cook until it thickens to a paste, approximately 5 minutes.
Pour in the chopped tomatoes and coconut milk, stir well, season with a little bit more sea salt and black pepper.
Add the green beans and cook for 5 minutes.
Tip in the chickpeas and spinach and cook for a further 5 minutes until the sauce has thickened.
Check the taste and season with more black pepper and sea salt if needed.
To serve, simply divide the curry between two large bowls. Sprinkle on some extra coriander leaves if desired.

Taken from: https://wholefoodwarrior.co.uk/blog/quickcurry

16th aug

Rebecca’s Recipe of the Week: Green Beans, Tomatoes and Saffron

Serve this lovely blend of tomatoes, beans and saffron-scented onions as a side dish, or alongside some polenta topped with a poached egg. It’s also tasty accompanying plain white fish.

Fagiolini in umido all zafferano
Serves 4 as a side dish.

Ingredients
10 medium tomatoes
60ml olive oil
2 medium onions, peeled and thinly sliced
1 small pinch of saffron
650g green beans, topped and tailed

Preparation
Bring a medium pot of water to the boil. Prepare a bowl of ice water.
Score the bottom of each tomato with a X, using a sharp knife, and remove the core. Drop the tomatoes into the boiling water a few at a time, and cook for about 30 seconds each, until the skin starts to loosen. Remove with a slotted spoon and drop into the bowl of ice water. Don’t discard the hot water: you’ll use it to cook the beans.
Fish each tomato out of the ice water and slip off the skin. Dice into small cubes.
Put the olive oil and sliced onions into a saucepan over very low heat. Add a pinch of salt and the saffron. Cook gently for 20-25 minutes, or until the onions are soft and translucent. Stir occasionally and make sure they don’t catch or burn.
Add the diced tomatoes and cook for 10 more minutes. Season with salt.
Bring the tomato water to a boil, salt, and cook the beans for 6 minutes, or until tender. Drain the beans and add to the onion-saffron-tomatoes. Simmer for 3 more minutes over low heat and serve.

Recipe adapted from Christopher Boswell and Elena Goldblatt, Verdure: Vegetable Recipes from the American Academy in Rome (2014).

Rebecca’s Recipe of the Week: An Egg-Lemon Sauce for Vegetables

According to Claudia Roden, this creamy, lemony sauce is ‘one of Turkey’s culinary signature tunes’. Warm and eggy, it provides a delicate contrast to more robust vegetables such as celeriac or poached leek. It’s as if they’ve been given a luxurious bath in something rich and comforting. I like to serve this on a base of shredded greens, but you can omit that if you’d prefer. It would also go well with rice, and Roden recommends serving it alongside a lamb stew. It’s very easy.

Celeriac with Egg-Lemon Sauce
Serves 2

Ingredients
800g celeriac
1 lemon
1 teaspoon sugar
Salt and pepper
2 egg yolks
Shredded greens, to serve

Preparation
Peel the celeriac with a sharp knife and cut it into ¾-inch cubes. Put the cubes into a pan and just cover with cold water. Add the sugar, some salt, and the juice of half the lemon. Bring to a boil and then simmer, covered, for about 20 minutes, or until tender.

While the celeriac is cooking start to prepare the egg-lemon sauce: in a small saucepan whisk the egg yolks with the juice of the remaining half-lemon, some pepper, and a bit more salt. Set aside until the celeriac has finished cooking.

Put the shredded greens into a serving dish.

Drain the celeriac, but make sure to keep a few tablespoons of water to use in the sauce. Arrange the celeriac cubes on top of the greens.

Whisk 2 tablespoons of the cooking water into the egg-lemon mixture and place the pan over low heat. Stir constantly for a few minutes, until the mixture has just begun to thicken. Don’t let this get too hot, or stop stirring, lest the mixture curdle. Pour the egg-lemon sauce over the vegetables and serve.

Recipe adapted form Claudia Roden, Arabesque (2009).

Rebecca’s Recipe of the Week: Lentil Soup with Spinach and Lemon

This is just the sort of restorative your body is crying out for after the holidays. It’s rich and satisfying without being heavy. You’ll feel good eating it.

You can also add some cooked potatoes, if you happen to have some lying about.

Ads bi Hamud
Serves 6

Ingredients
375g green lentils, soaked for 1 hour
Salt and pepper, to taste
4 tablespoons olive oil
2 onions, cut in half and sliced thin
5 cloves of garlic, peeled and sliced thin
1 tablespoon plain flour
1kg mixed greens (spinach, chard, kale, etc.)
Juice of 1.5 lemons

Preparation
Wash and drain the lentils. Put them in a pan with water to cover and simmer for 30 minutes or until they are very tender. Season to taste with salt and pepper.

Meanwhile, heat the oil in another pan and sauté the onions until they are very soft, about 15 minutes. Add the garlic and sauté until you detect a nice, garlicky smell. Add the flour and stir well. Add a teacup of water to the pan and stir to dissolve any tasty browned bits. Cook over a low heat to thicken a bit and then pour the whole thing into the lentils and mix. Heat gently so that the lentils and onions thicken a bit.

Wash the greens and chop coarsely. Add these to the lentils and cook for about 10 minutes.

Add the lemon juice and simmer a bit more, so that the soup is thick and hot.

Rob’s Recipe of the Week: Celeriac Pasta Ribbons

Since we’re getting celeriac this week I thought I would share this recipe with you since I thought it was amazing last time we got it in the share (my first taste of celeriac in fact!) I guess the chard in the recipe can be replaced with the spinach this week too 🙂

Celeriac ribbons tossed with chard, garlic & pumpkin seeds

Photo courtesy of BBC Good Food website

Ingredients
1 small celeriac, peeled
1 lemon, juiced
40g pumpkin seeds
2 tbsp extra virgin olive oil
15g butter
4 thyme sprigs, leaves removed
2 finely chopped cloves of garlic
½ tsp of dried chilli flakes
1 bunch of chard, leaves separated from stalks, stalks sliced and leaves shredded
20g pecorino

Method
Using a good vegetable peeler, cut long, wide strips (about the width of pappardelle) around the circumference of the celeriac, into a bowl of water and lemon juice, until you have lots of ribbons. Allow for more than you would if using pasta.

Dry-fry the pumpkin seeds in a pan until they’ve puffed and popped. Set aside.

Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water. In a non-stick frying pan, heat the oil and butter until the butter has melted and foamed up. Add the thyme, garlic and chilli.

Cook the garlic mixture for 5 mins until fragrant and almost golden, add the chard stalks and stir, cooking for a couple more mins. Add the pumpkin seeds and the chard leaves, season and squeeze in some lemon juice. Turn up the heat and stir in half the grated cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy. Divide between plates, top with more cheese and serve.

Recipe from Good Food magazine, October 2017 and available online at: https://www.bbcgoodfood.com/recipes/celeriac-ribbon-pasta-tossed-chard-garlic-pumpkin-seeds

Rebecca’s Recipe of the Week: Stir-Fried Spinach

This is really good! The bright green spinach looks fabulous against the pale ivory sauce. The fermented tofu gives the dish an intense, creamy flavour, as well as some protein. We ate it with some Szechuan-style fried potatoes (shredded potatoes stir-fried with garlic, ginger and Szechuan pepper, and then doused with soya sauce, sesame oil and rice-wine vinegar mixed with a pinch of sugar) but it would be excellent with plain boiled rice, or accompanying a little pork chop. It’s worth the trouble of seeking out some fermented tofu, which you can buy in the Oriental Supermarket on Bath Street, Leamington.

Stir-fried spinach with chile and fermented tofu
Serves 2

Ingredients
325g spinach
2 cubes white fermented tofu
¼ teaspoon sugar
3 tablespoons rapeseed, groundnut or sunflower oil
2 teaspoons finely-chopped garlic
½ fresh red chile, finely sliced

Preparation
Wash and trim the spinach, separating the leaves from the stems. Shred the leaves and chop the stems into 2-inch pieces.

Mash the tofu and sugar with some of the liquid from the tofu jar, to create a mixture with the consistency of double cream.

Bring a pan of water to the boil and add the spinach stems. Cook for 2 minutes and then add the leaves. After about 30 seconds drain and run under cold water to stop it from cooking further. Squeeze out any excess water and set aside.

Heat the oil in a wok over high heat. Add the garlic and chile and stir-fry for some seconds until the garlic is fragrant but not burnt. Add the tofu mixture and bring to a boil. Then add the spinach and stir-fry briskly.
When the sauce has been incorporated into the spinach and everything is hot, tip it onto a plate and serve.

Recipe adapted from the Financial Times Magazine, 22/23-Sept. 2018.

Rebecca’s Recipe of the Week: A Super Paella

I made this on Monday, for a couple of colleagues who were coming round before the start of the new academic year. I thought it was pretty delicious. Serve with tomato salad and a glass of red wine. The recipe is a bit lengthy but it’s not complicated or demanding.

Paella de Cerdo con Chorizo y Espinaca [Paella with Pork, Chorizo and Spinach]
Serves 6

Ingredients
2 dried, mild chile peppers (the recipe calls for Spanish ‘ñoras’ peppers; I used Mexican ancho chiles), or an additional teaspoon of paprika
7 tablespoons olive oil
350g pork tenderloin, halved lengthwise and then sliced into 7mm slices
Salt and pepper
120g mild cooking chorizo, peeled and cut into little pieces
2 large onions (or about 8 minute Canalside onions), finely chopped
1 green pepper, finely chopped
4 garlic cloves, finely chopped
250g paella rice
1 teaspoon sweet smoked Spanish paprika, or 2 teaspoons if you’re not using the dried chiles
900ml hot water
500g spinach, washed and chopped roughly
1 lemon, cut into wedges, to serve

Preparation
Tear the dried peppers, if you are using them, into small pieces and put them into a bowl. Cover them with boiling water and leave them to sit so that they soften up a bit while you prepare the rest of the dish.

In a 30-40cm paella pan or a large frying pan, heat the olive oil over a high heat, and then stir-fry the pork for a minute, until it is still a bit undercooked but has browned on the outside. Season with salt and pepper and remove from the pan with a slotted spoon. Set the pork aside for later.

Turn the heat to low and add the chorizo. Fry for a minute and then add the onions and peppers. Cook for 20 minutes, stirring occasionally, until the mixture is soft and sweet. Add the garlic and cook for 10 minutes more.
Add the rice and stir well. Cook for a minute, stirring, so that the rice picks up the flavours. At this point the cooking can be paused—the remaining steps will take about 20 minutes more.

Season the pan with more salt and pepper, and add the paprika and peppers, drained of their water (if you’re using them). Toss. Pour in the hot stock. Simmer for 15 minutes, or until there is just a thin layer of liquid around the rice. Stir occasionally.

Meanwhile, cook the spinach: put it in a pan with a bit of water and cook it until it’s just wilted. Drain.
Scatter the spinach and the cooked pork over the top of the rice, and stir to mix. Cover with a lid or some foil and leave for an additional 5 minutes.

Serve garnished with lemon wedges and the tomato salad.

Recipe adapted form Sam and Sam Clark, Moro: The Cookbook (2001).

Pip’s Recipe of the Week: Magic Pasta Pot

Our resident Recipe Meister, Rebecca Earle, is having a break during July, and so newly joined member Pip Smith has stepped forward to tantalise our tastebuds in Rebecca’s absence. Here’s this week’s recipe:

Magic one pot pasta with tomato and greens

This is a lovely dish slightly adapted from Anna Jones ‘a modern way to cook’. In this recipe you will only need to use one pot and pretty much everything gets thrown in at the start so not only is it super tasty, it’s also super easy. Initially I was unsure about eating the pasta water as part of the sauce after years of habit of discarding the starchy water. However, I have since learnt that this starchy water helps to bind the sauce to the pasta and improve the texture. It’s a good idea to always save some of the starchy water and add it to your sauce before stirring in the pasta. There are many other uses for the starchy water so it’s worth draining into a container then deciding how you want to use it. Anyway, in this recipe it ends up in your tummy.

Serves 4

Ingredients:

400g wholemeal spaghetti
500g fresh tomatoes, chopped
200g spinach, roughly chopped
160g kale, stalks removed and leaves chopped
Zest of 2 lemons
2 tsp salt
1 litre of boiling water
100mls olive oil

Add everything to the pan except the spinach and kale. Bring to boil and simmer for 6 minutes, add the kale and spinach and cook for a further 2 – 3 minutes.

Boom – enjoy!

 

Rebecca’s Recipe of the Week: Japanese-Inspired Spinach

This is so easy it’s hardly fair to call it a recipe. Spinach drizzled with sesame oil makes a fresh companion to a piece of fish and a bit of rice. If you’re feeling adventurous, get some sushi-grade salmon from Regency Fishmongers, cut it into thin strips, and serve it (raw) with this salad, and a little dipping sauce of soya mixed with wasabi. Yum!

Possibly Japanese Spinach Salad
Serves 1-2

Ingredients
1-2 teaspoons sesame seeds
All your Canalside spinach and spring greens
sesame oil, to drizzle

Preparation
Bring a half-kettle of water to the boil.

Heat a frying pan over medium heat. Add the sesame seeds and toast for 3-4 minutes, or until they start to turn an attractive golden colour. Set aside. You can in fact toast a larger quantity of seeds and then keep some for future use.
Remove any enormously tough stems from the spring greens. The tender stems on the young spinach don’t need to be removed.

Put the greens in a large pan with a lid, over medium heat. Pour the boiling water over them so that there is about an inch of water in the bottom. Put the lid on the pan and bring to the boil. Cook for 2-4 minutes, or until the greens are wilted. They should still be bright green.

Tip the greens in a colander and leave to drain a bit. Press them down with a spoon to extract as much liquid as possible. Using a pair of scissors snip the cooked greens up a little, and press them down again with the spoon.

When you’re ready to eat, put the drained greens in an attractive serving dish and drizzle with sesame oil. Sprinkle some toasted sesame seeds over the top, and serve.

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