Roasted purple sprouting salad with mediterranean flavours

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Apr 302014
 

roasted psb salad with mediterranean flavours

Roasted purple sprouting salad with mediterranean flavours
Author: 
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A sort of panzanella/niçoise hybrid, with lots of Mediterranean flavours
Ingredients
  • 8 cherry tomatoes, cut in ½ crossways
  • good olive oil
  • 3 eggs
  • 200g purple sprouting broccoli, cut into even-sized pieces
  • 150g stale sourdough or ciabatta, broken into chunky bite-sized pieces
  • 2 tbsp capers
  • 12 black olives
  • handful of basil leaves
  • lemon juice, to taste
Instructions
  1. First, make the roasted tomatoes (you could make them in advance and store them in an airtight container in the fridge). Line a baking tray with greaseproof paper, place the tomatoes on the tray, cut side up, and drizzle with olive oil and season with salt and pepper. Roast at 180˚C for 45 mins.
  2. Put the eggs in a pan of cold water. Bring to the boil and cook for 8-10 mins, depending on size. Drain and refresh in very cold water to stop the edges of the yolks from turning grey. Toss the purple sprouting broccoli in a baking tray with a little oil to coat and season with salt and pepper. Toss the bread in oil on another tray and season. Roast at 200˚C. The bread will take 20-25 mins or so to crisp up. The broccoli might take a little longer, depending on size; it should be just starting to brown and crisp up. Toss both half way through.
  3. Blitz the basil leaves with 4 tbsp oil (a hand blender is ideal). Add a squeeze of lemon to taste. To serve, carefully peel the eggs and cut into wedges. Toss gently with the rest of the ingredients, drizzling in the basil oil dressing and seasoning with salt and pepper to taste.

 

Quick Braised Cauliflower

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Mar 172014
 

 

Quick Braised Cauliflower
Author: 
Recipe type: Cauliflower Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
In this recipe the cauliflower is cooked slowly in its own juices with saffron and paprika, so that the flavour and colour of the spices are absorbed into the vegetable. It’s best to use a pan large enough for the cauliflower to fit in one layer so the florets get equal exposure to the heat. A large sauté pan would be ideal.
Ingredients
  • pinch of saffron strands
  • 1 tablespoon raisins
  • 2 tablespoons olive oil
  • 1 cauliflower, cut into florets
  • 2 tablespoons flaked almonds
  • 1 garlic clove, crushed
  • ½ teaspoon paprika
  • sea salt and freshly ground black pepper
  • handful of chopped mint and parsley (optional)
  • 1 teaspoon sherry vinegar
Instructions
  1. Soak the saffron strands in 3 tablespoons boiling water. Soak the raisins in enough boiling water to cover. Heat the oil in a large saucepan, add the cauliflower, almonds and garlic and stir-fry for 5 minutes until browned. Add the saffron with its water and the paprika. Mix well. Cover and leave to cook gently for 10–15 minutes, or until the cauliflower is tender. Drain the raisins of any excess water, mix them into the cauliflower, season well and finish with the herbs (if using) and vinegar.

Rocket Pesto

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Feb 122014
 
Rocket Pesto
 
A peppery alternative to Basil Pesto. It can an be used on pasta, in a mayonnaise for a dip or in a soup for added flavour.
Ingredients
  • 1 Garlic Clove (small)
  • Pinch of sea salt
  • 25 g pine nuts, lightly toasted
  • 50 g Wild Rocket
  • 25 g Parmesan, finely grated
  • Juice of ½ lemon
  • 125 ml extra-virgin olive oil
Instructions
  1. Put the garlic and salt into the bowl of a small food processor and pulse or a pestle and mortar and pound
  2. Add the pine nuts and pulse until roughly chopped (be careful not to over-process). Add the rocket and pulse carefully until it is well mixed, but still very textured.
  3. Turn out into a bowl and stir through the Parmesan and lemon juice. Pour in the olive oil and mix well until you have a juicy paste, seasoning to taste as you go.
  4. Keep in a tight lidded jar

Nut Free Hummus

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Feb 122014
 
Nut Free Hummus
Serves: 4
 
Nut Free Hummus Cooked by Annie’s Supper Club This is my own recipe and it does NOT include tahini – that is because we have customers with nut allergies so, like so much of what we do, we make it accessible for all. Obviously you could add some if you prefer the taste. I use my Vitamix , but a liquidizer is fine.
Ingredients
  • 1 can of chickpeas – drained & rinsed
  • 40ml fresh lemon juice
  • 65ml good quality olive oil
  • 1tsp ground cumin
  • ¼tsp ground cayenne
  • 1 clove of garlic, minced and pasted
  • ½ tsp sea salt
  • Fresh parsley & olive oil to garnish (optional)
Instructions
  1. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  2. Step by Step Guide
  3. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  4. Set the dial to Variable 1 then turn the Vitamix on and slowly increase the speed to 10.
  5. If you want a really smooth hummus you can use High but I tend to keep the speed on 10 as I don’t want a puree but a hummus with a bit of character. Use the tamper if necessary to push the ingredients down.
  6. Turn the machine off and taste – add the rest of the lemon juice and adjust the seasoning to suit your tastes.
  7. To serve I like to sprinkle with fresh, finely chopped parsley and a drizzle of olive oil.