Month: August 2016

Vegan · Vegetable sides

Blistered green beans with garlic and miso

Belinda

Such a lovely combination of flavors. Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

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3 garlic cloves, finely chopped
3 tbsp fresh lime juice
3 tbsp white miso
1 tbsp coconut or agave nectar
3 tbsp virgin coconut oil
1 1/2 lbs haricots verts or green beans, trimmed
Pinch of crushed red pepper flakes
Flaky sea salt, freshly ground pepper
1/3 cup coarsely chopped cilantro

Mix the garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set the garlic mixture aside.


Heat the oil in a large skillet over medium-high. Add the green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8–12 minutes. 


Remove the skillet from heat, pour in the garlic mixture, and toss the green beans to coat. Add the red pepper flakes; season with sea salt and black pepper.
Transfer to a platter and top with the chopped cilantro.

Do-ahead · Vegetable-related

Beet and feta burgers

Belinda

You can double the ingredients easily to make 8 burgers or freeze 4 of them for another time, wrapping them in cling film and foil. Cook from frozen in the oven at 350 F until piping hot.

These are very tasty burgers and well worth trying for a change.

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1lb raw beets, peeled and coarsely grated
A small bunch (about 6 to 8) green onions, finely chopped
2 garlic cloves, crushed
A small bunch fresh mint, chopped
Finely grated zest and juice of 1 lemon
3 tbsp plain flour
1 large egg
7 oz Greek feta cheese, crumbled
5 tbsp olive oil
8 oz mixed salad leaves
4 burger buns

Working over the sink, wrap the beets in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, mix the beets, green onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg along with a good pinch of salt and pepper.
When well combined, stir in the feta cheese.
Form the mixture into 4 burger-shaped patties and coat with the remaining flour.
Heat a large frying pan over medium heat with 3 tbsp olive oil and fry the patties for 4 – 5 minutes on each side until crisp on the outside and cooked through.
Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves.
Serve the burgers in buns with the salad.

Appetizers · Salad

Peach, crispy prosciutto, olive and mozzarella salad

Belinda

During the long, hot Southern Californian summer months, there is nothing nicer than having a light and interesting salad like this.

 

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Serves 4

* You can prepare the dressing 3 – 4 days in advance and keep in a sealed container in the fridge

1 tbsp butter
3 ripe peaches, quartered
A few fresh rosemary sprigs
3-4 oz thin prosciutto slices
4 red chicory, leaves separated
5 oz green olives, preferably pitted
2 x large buffalo mozzarella balls, torn

For the vinaigrette
1 small shallot, finely sliced into rings
2 tbsp sherry vinegar
2 tbsp superfine sugar (caster)
2 tsp wholegrain mustard
Small handful fresh dill, chopped
6 tbsp extra virgin olive oil
Sourdough bread to serve

In a large frying pan, melt the butter over medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to color and soften.  Season lightly with salt, then transfer to a large salad platter.

Return the pan to the heat and add the prosciutto slices and fry for 5 minutes until crisp and golden. Remove to some kitchen towel. (Alternatively, you can roast the prosciutto slices on a baking tray at 400 F for about 10 minutes until crispy)

For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a small pitcher and whisk. Slowly whisk in the oil, then season to taste with salt and pepper

Add the chicory, olives, mozzarella and broken-up prosciutto slices to the peaches, drizzle over the dressing and gently toss.