Ginger and Hibiscus Poached Pears

Recipe courtesy of Psychologies Magazine taken from Feasts of Veg: Vibrant vegetarian recipes for gatherings

Poached pears look and taste stunning and are simple to make.  Here, they are infused with aromatic fresh ginger and hibiscus tea, and served with vanilla ice cream.

Poached PearsIngredients (Serves 4):

  • 4 firm pears, peeled but stalks intact
  • 1 ltr strong hibiscus tea (let it steep for 10 minutes)
  • 1 tbsp pureed fresh ginger
  • 1 tbsp pureed lemongrass (optional)
  • 2 tbsp agave syrup
  • 1 tsp vanilla extract

To serve:-

  • Ice cream
  • Sprinkles of black sesame seeds

 

  1. Put the pears in a saucepan. Fill the saucepan with the hibiscus tea and add the pureed ginger, pureed lemongrass, agave syrup and vanilla extract.
  2. Bring to the boil, then reduce the heat and allow to simmer for 30 minutes.
  3. Turn off the heat but keep the pears in the syrup until serving.
  4. The pears can be poached up to two days in advance, then cooled and kept, tightly covered, in the fridge.
  5. Reheat gently before serving.
  6. Carefully remove the pears from the syrup and serve with vanilla ice cream. Sprinkle the pears and ice cream with black sesame seeds.

Advertisements

Sweetcorn, Lime & Chilli Fritters

Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison. 

The key to fat fritters is bravery when frying.  Test that your oil is hot and bubbling with a pinch of mixture, then fry the fritters for a few minutes on one side before turning them to keep them intact, and allowing them to develop a golden, crispy exterior.  Any broken fritters can be squidged back together.

Sweetcorn Lime and Chilli FrittersIngredients (Makes 8):

  • 280g tinned sweetcorn (drained weight)
  • 1 lime
  • 6 spring onions
  • 1-2 red chillies
  • 3 tbsp plain flour
  • 2 eggs
  • 150ml vegetable or rapeseed oil
  • ¼ tsp sea salt flakes
  1. First, drain the sweetcorn in a colander then place in a large mixing bowl. Zest the lime, finely shred the spring onions and chillies and add them to the bowl along with the flour.  Crack in the eggs, then whisk with a fork in one side of the bowl.  Stir to combine the mixture, then shape into 8 fritters.
  2. Warm the oil in a large frying pan over a medium-high heat and line a few plates with kitchen paper. After a few minutes, test the oil is hot enough by adding a pinch of the fritter mixture to the pan.  If it sizzles and bubbles, you are ready for frying.  Gently place the fritters in the pan (lay them away from you) and cook for 3-4 minutes on each side until golden and crisp.
  3. Using a slotted spoon, transfer the fritters to the lined plates, allowing the kitchen paper to soak up any excess oil. Sprinkle over the salt, cut the lime into wedges, place alongside the fritters on a serving dish and enjoy.

Sticky Tomato & Olive Aubergines

Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison. 

The method for this salad is so simple, you can’t go wrong.  It pays to take the time to really brown the aubergines, allowing them to pick up a nice colour and go silky soft in the centre.

Sticky Tomato & Olive AuberginesIngredients (Serves 4):

  • 2 firm aubergines (500g)
  • 90ml olive oil
  • 1red onion
  • 2 garlic cloves
  • 2 tbsp capers, drained
  • 400g tin chopped tomatoes
  • 30g sultanas
  • 1 ½ tbsp red wine vinegar
  • 50g pitted olives (any colour, drained weight)
  • 50g wild rocket
  • Small bunch (20g) flat-leaf parsley
  • Small bunch (15g) basil
  • 1/3 lemon
  • 4 slices sourdough bread (300g)
  1. Heat a large frying over a high heat while you cut the aubergines into large chunks (roughly 2.5cm). Add most of the oil to the pan along with the aubergine chucks and cook for 5-6 minutes until golden and beginning to darken on all sides.
  2. Meanwhile, peel and halve the onion then slice into thin half-moons. Peel the garlic and slice into thin slivers.  Add the remaining oil to the aubergine pan and reduce the heat to low, then fry the onion for 3 minutes until beginning to soften.  Add the garlic and cook for a further 2 minutes, taking care not to burn the garlic.
  3. Add the capers to the pan along with the tomatoes, sultanas, vinegar, olives and a few splashes of water. Increase the heat to high, pop on a lid and cook for 7-10 minutes or until the aubergine is soft in the centre (keep an eye on the pan and add a few more splashes of water if it’s looking too dry).  Remove from the heat and allow to cool to room temperature.  Keep in the fridge if you’re making a day or two ahead.
  4. When you’re ready to serve, wash the rocket in a basin of cold water to freshen the leaves, pat dry and place in a large mixing bowl. Tear in the herbs, discarding the stalks, squeeze over the lemon and gently toss.  Toast the bread, then divide between four plates or a large serving board, as pictured.   Smear over the aubergines then top with the lemony rocket.

Crispy Lamb & Poppadom Carrots

Recipe courtesy of Psychologies Magazine and is taken from the book : Salad Feasts: How to assemble the perfect meal by Jessica Elliott Dennison. 

This dish is full of great textural contrasts : crunchy poppadoms, smooth cooling yogurt, creamy chickpeas and aromatic spiced lamb; all of which are brought to life with pink pickled onion and a big dollop of mango chutney.

Crispy Lamb and Poppadom CarrotsIngredients (Serves 4)

  • ½ red onion
  • 2 limes
  • 300g minced lamb (around 15-20 per cent fat)
  • 1 tsp mustard seeds
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ – 1 tsp chilli flakes (depending on how spicy you like it)
  • ¼ tsp sea salt flakes
  • 4 carrots (a variety of colours is nice if you can get them)
  • 6 small poppadoms
  • 100g radishes, finely sliced
  • 400g tin chickpeas in water, rinsed and drained
  • Small bunch (20g) coriander
  • 2 ½ tsp olive oil
  • 1 tsp honey
  • 20g fresh ginger, peeled
  • 150g natural yogurt
  • 70g mango chutney
  1. First, peel the onion, slice into half-moons as finely as you can – a mandolin if handy for this – then place in a small bowl. Squeeze in the juice of 1 lime, then set aside to lightly pickle.
  2. Next, put a large frying pan over a high heat. Add the lamb and mustard seeds and cook for 5-6 minutes until caramelised.  Reduce the heat to low.  Add the ground cumin, coriander and cinnamon, chilli flakes and salt, then cook for a minute.  Turn off the heat, but leave the pan on the hob so the lamb stays warm.
  3. Top, tail and peel the carrots then shave ribbon lengths (stop once it gets too hard to peel the core) and transfer to a platter. Roughly crush 2 of the poppadoms and scatter them over the carrots along with the radishes and chickpeas.  Pick over the coriander leaves.
  4. At this stage, the onion should be bright pink and nicely pickled. Add the oil and honey to the bowl. Finely grate the ginger, then squeeze in the juice (discard the grated root).  Stir to combine.
  5. To assemble, scatter the onion over the carrots and gently toss with your hands, ensuring all the vegetables are coated in dressing (squeeze in more lime if it feels to dry). Spoon over the warm crispy lamb to finish, then serve with the rest of the poppadoms, yogurt, mango chutney and wedges of the remaining lime.

Beetroot and Goat’s Cheese Stacks with Hemp Pesto and Butterbean Mash

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind.

Unpasteurised goat’s cheese is packed with natural probiotics; it goes beautifully with the sweet taste of beetroot, which is a great source of fibre and antioxidants that support the beneficial bacteria in the gut.

Serves: 2 (with extra pesto)

Ingredients:

2 medium beetroots
50g unpasteurised soft goat’s cheese, cut into thin slices
Extra virgin olive oil, to drizzle
Herbs, to garnish

For the hemp pesto:

65g cashews, soaked for 2 hours
Handful of fresh basil leaves
25g shelled hemp seeds
50ml extra virgin olive oil
4 tblsp apple cider vinegar
1 garlic clove, peeled and chopped
Pinch of mineral-rich salt and black pepper

For the Butterbean mash:

150g cooked butterbeans
1/4 tsp garlic powder (or 1/4 clove fresh garlic)
1/2 tsp onion powder (or 1 finely chopped spring onion)
4 tblsp chopped fresh tarragon
1 tblsp fresh lemon juice
2 tblsp extra virgin olive oil
Pinch of mineral-rich salt

Step One:  Wash the beetroot and place in a steamer for 45 minutes to 1 hour or until cooked through.  Remove from the heat, leave to cool slightly, then peel away the skin.  Slice into 1cm slices (each beetroot should make around six slices) and put to one side.

Step Two:  While the beetroot is cooking, make the pesto and mash.  Drain the soaked nuts and rinse with filtered water, then place all the ingredients in a food processor and pulse until blended but not too smooth.  Put into a sealable glass or ceramic container.  Rinse the processor.

Step Three:  To make the butterbean mash, put all the ingredients in the food processor and blend until you have a mash-like texture.

Step Four:  To assemble, start with a beetroot slice, add a thin slice of goat’s cheese and a generous teaspoon of pesto; stack another beetroot slice on top and repeat the process, finishing with a slice of beetroot.  There you have your stack.  Repeat this process to make more stacks.  Serve a generous dollop of the butterbean mash alongside.  Finish each stack with a drizzle of olive oil and garnish with fresh herbs.

Raw Tacos

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

This taco recipe was inspired by Eve’s vegan friend who is obsessed with Mexican food but wanted an alternative to beef tacos.  To create the ‘mince’, walnuts with sun-dried tomatoes and spices have been used.  Walnuts are one of the best sources of polyphenols, and it’s good to be mindful of our meat consumption in general.  This is a great light lunch but possibly double or treble the quantities to entertain friends or family.

Serves:  2

Ingredients:

8 small romaine lettuce leaves
1 avocado, cut into 8 slices
Fresh limes, cut into wedges

For the Cashew Sour Cream

30g cashews, soaked for 2 hours
Juice of 1/2 lemon
Pinch of mineral-rich salt
50ml filtered water

For the Taco Filling

50g walnuts
40g sun-dried tomatoes in oil (drained weight)
1/4 tsp dried chilli flakes (chipotle recommended)
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
Pinch of mineral-rich salt

Step one:  For the cashew cream, drain the nuts and rinse well.  Put all of the ingredients into a blender and pulse until smooth.  Transfer to a small bowl and place in the fridge.

Step Two:  To make the taco filling, place all of the ingredients in a food processor and pulse until they have a texture resembling minced meat.

Step Three:  Wash the lettuce leaves and pat dry.  Divide the avocado slices and the taco mix among the lettuce leaves and drizzle with the cashew cream.  Serve with fresh lime wedges.

Margarita Cauli Pizza

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

Eve created this recipe for a vegan friend of hers who was diagnosed coeliac and desperately missed pizza.  Entirely unimpressed by a lot of the gluten-free versions, her friend gave this recipe a resounding thumbs-up.

Serves:  4

Ingredients:

½ medium-large cauliflower, cut roughly into florets
3 tbsp ground flaxseed
50g ground almonds
½  tsp dried oregano
¼ tsp garlic powder
¼ tsp mineral-rich salt

For the cashew cheese:

65g cashews, soaked for 2 hours, drained and rinsed
4 tbsp nutritional yeast flakes
Generous pinch of mineral-rich salt
Juice of ½ lemon
120ml filtered water

For the topping:

1 tbsp ghee or organic unsalted butter
1 red onion, peeled and thinly sliced
10-12 cherry tomatoes, sliced in half
1 garlic clove, peeled and crushed
Basil leaves, roughly torn

Step One:  Preheat the oven to 200oC / 400oF / Gas Mark 6 and line a baking sheet with baking parchment.  Place the cauliflower florets in a food processor and pulse until you have a fine rice-like texture.

Step Two:  In a large bowl, mix the ground flaxseed with 6 tablespoons of filtered water to get a sticky texture.  Ad the almonds, dried oregano, garlic powder and salt, along with the cauliflower, and use your hands to mix together and create a ‘dough’. Spread this on the baking sheet to form a circle that is about 5mm thick and place in the oven for 45 minutes.  Remove from the oven and set aside to cool and crisp.

Step Three:  To make the cashew cheese, put all the ingredients in a food processor and blend until you have a smoothish texture.

Step Four:  For the topping, heat the ghee butter in a frying pan and saute the onion until soft.  Add the tomatoes, then the garlic and cook for a further 2 minutes.  Remove from the heat and stir through the basil leaves.  To assemble, spread the cashew cheese over the pizza base, then add the tomato topping.  Finish with a generous pinch of mineral-rich salt.

Raw Peanut Butter and Chocolate Cups

Recipe courtesy of Psychologies Magazine (Summer 2017)

The heavenly combination of peanut butter and chocolate is always decadent, and the unprocessed versions of both ingredients are wonderfully nutritious, say Melissa Sharp and Lindsay Stark in Modern Baker: A New Way To Bake (Ebury Press, £26).  This is their take on the peanut butter cup – and they make fab individual desserts, too.

Makes 12 standard cups or 24 mini cups

For the Peanut Butter Base:-

200g peanut butter
180g pitted dates
100g oats
100g ground almonds
1 tsp vanilla extract
2 tblsp coconut oil

For the chocolate topping:-

100g coconut oil
30g raw cacao powder
2 tbsp date syrup

Step One: Grease 2 x 12 hole mini-muffin trays or a 12-hole standard muffin try with a neutral flavoured oil, such as sunflower oil (not coconut oil as this will go solid and won’t prevent the mixture from sticking).

Step Two:  In a food processor, blend together all the peanut butter base ingredients until they come together in a smooth mass, with no lumps of date.

Step Three:  Divide the mixture evenly among the holes in the tray and press down firmly.  Place the tray in the freezer while you make the topping.

Step Four:  For the chocolate topping, place all the ingredients in a small pan and warm over a gentle heat until the coconut oil is melted.  The date syrup can sink to the bottom, so make sure that you stir the mixture well.

Step Five:  Pour the chocolate over the peanut butter mix and return the tray to the freezer for at least 1 hour.  These lovely cups keep really well in the freezer for up to a month, or in the fridge for up to 2 weeks.  Defrost for 1-2 hours in the fridge before eating.

Nutrition note:  Dates are rich in minerals, vitamins and fibre.  The humble peanut is often eclipsed these days by more ‘fashionable’ nuts, but it can punch its nutritional weight alongside all of them.

Orange and Grapefruit Bircher with Chilli

Recipe courtesy of Psychologies Magazine (March 2018)

The chilli adds a subtle kick to this bircher, from Annie Morris’s book, ‘Spoon: Simple and Nourishing Breakfast Bowls That Can be Enjoyed Any Time of Day’ (Hardie Grant, £15), while the dense oats balance out the taste.

Makes 2 bowls

Grapefruit Compote Ingredients:

2 grapefruit
1 tbsp honey
1 cm piece of fresh ginger, peeled and finely chopped
Juice of ½ lemon

Bircher Ingredients:

150ml orange juice
125g oats
100ml natural yogurt

Topping Ingredients:

Toasted flaked almonds
Dusting of dried chilli flakes

Step One: To make the grapefruit compote, peel the grapefruit and discard any pith.

Step Two: Segment the grapefruit using a knife to get the juiciest part of the fruit, leaving behind any pith, and reserving the juices.

Step Three:  Add to a pan with the juices and bring to the boil with the remaining ingredients.  Simmer gently for about 20-30 minutes, then leave to cool.

Step Four:  To make the Bircher, place all the ingredients in a mixing bowl and stir to combine.

Step Five:  Cover and place in the fridge overnight.

Step Six:  The next morning, divide the mixture into two bowls.  Serve with the grapefruit compote and a sprinkling of toasted almond and dried chilli flakes.

Kale Vichyssoise

Recipe courtesy of Psychologies Magazine (Jan 2018)

A twist on the classic, says Drew Smith in ‘Broth to Bow’ (Nourish Books, £20) but this version has more dimensions, and doesn’t have to be reinforced with chicken broth.

Serves:  4

Ingredients:

¼ head celery
2 carrots
1 onion
3 leeks
2 new potatoes
1 litre Potassium Broth*
Handful of kale
Bunch of fresh parsley
50ml double cream
Olive oil for frying
Bread cubes for croutons

Step One:  Wash, trim and peel the celery, carrots, onion, leeks and potatoes, then put in a saucepan.  Cover with the Potassium Broth* and bring to the boil.  Simmer for 40 minutes.

Step Two: Take off the heat and leave to stand.  Transfer all the vegetables and about half the liquid into a smaller saucepan, ensuring that you have roughly equal vegetables and liquid.  Add the majority of the kale, trimmed, and bring back to a simmer for 4 minutes.

Step Three:  Chop the parsley and add, then liquidise in a blender or food processor, and stir in the cream.  In a frying pan, warm some olive oil and fry a few bread cubes for croutons.  Using the same oil, fry a couple of kale leaves until they are crisp, and use to garnish.