MANGO & WHITE NECTARINE CARPACCIO W TOASTED CASHEWS
Level: Super easy / Preptime: 20 min
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This time of year is always busiest for me, mostly due to the fact that my resolutions for the new year are still ambitiously dictating my conscience, spilling over into feeling ever-overcommitted on a whole... This year is about: clean(er) living, more focus more action, better time management and saying YES to everything - go figure out that dilemma of mine, right? So far I am doing okay, although the time thing is proving itself a little more tricky - undoing years of functioning on my own clock isn't easily undone. I expected big things from turning over to 30 - and about the only thing that has changed is the abolishing of making excuses for my peculiarities (which include an immense dislike for balloons, all things peanut, being told what to do - this includes doing life at my own pace, oh well). I have come to terms with my awkward timing - but wait, I've given myself a year to remedy this one!
But right now - no time, got to go go go. This one is a little inventive, but do try it. It's quite clever - and quick quick quick quick!
I am not a vegetarian, but somehow I find plant and grain based recipes more appealing to prepare. It's also easier to make up components as I go along. There is something about the preparation of meat that I find a little daunting, and I quite enjoy the delegating of meat to the man in the house (I love me some gender roles - naat). Today is Meatfree Monday - where we eat clean to give our bodies and the planet a rest. This recipe is fantastic for digestion and cleansing of the system after a weekend of neglect, indulgence and low will-power (we all know the week really starts on Tuesday)...
I am aware of the recent controversy surrounding my beloved quinoa, and as yet I am undecided on my moral standpoint of whether I am able to give it up all together. I have cut down on my consumption, however its nutritional value is too significant to exclude all together (especially for vegans and vegetarians). This recipe has only half a cup of quinoa for protein, and the bulk of the salad is made up by roasted butternut and fennel. If you want to cut out quinoa all together, buckwheat is a great substitute.
Ingredients:
1 medium butternut, skinned and diced (1 cup = 1/3 daily Vit C, high in fiber, regulates blood sugar)
1/2 cup of red or white quinoa (superfood: omega 3, zinc, magnesium, potassium, protein)
1 large bulb of fennel (suppresses inflammation, aids digestion, Vit C)
Preheat oven to 200 degrees (fan & grill), and place jar of coconut oil in for a few minutes to liquidate.
Line a roasting or baking tray with wax paper. Take a blunt object such as a rolling pin or jam jar and crush the garlic cloves, still in their shells. Distribute diced butternut, whole crushed garlic cloves and thyme across, then pour over coconut oil and massage into the cubes using your fingers (also very moisturising for your hands).
Place into preheated oven and roast until the cubes start to brown. Cooking time approximately 35 minutes. Turn cubes from time to ensure even roasting. When a fork easily pierces the cubes, the job is done.
Bring one part quinoa to three parts water to the boil. Cooking time approximately 10-15 minutes. (The trick to tasty quinoa is in the amount of salt you add to the water, as well as the addition of lemon juice once cooked - be generous with both!) Once boiling, reduce heat and stir occasionally. The quinoa is done when the grain turns translucent and little white tails pop out. There should be not excess water left, but if so, drain once done. Now add the juice of lemon and toss to distribute.
Leave both butternut and quinoa to cool down for a few minutes.
Slice fennel into 1/2 cm slices. Remove the thyme sprigs from the butternut and place cubes into a bowl (I like to leave in the garlic for added bursts of flavour but you might want to remove if you don't enjoy the taste of roasted garlic), adding quinoa on top, and finally the fennel.
Pour over the olive oil and add lemon zest. Finally, pull apart coriander leaves with your hands and add to the bowl. Now toss everything together and season, according to your preferences.
BURNT CAULIFLOWER & CARAMALISED ONION SALAD WITH ALMOND AND CRANBERRIES
Level: Easy / Prep time: 45 min
This cauliflower salad was inspired by a half-empty fridge, and a house full of visitors. The beauty of it is that, apart from a few ingredients like cauliflower and coriander, you may already have these or similar ingredients in your fridge or pantry, and so you can improvise, it's that easy to make.
Ingredients (serves 4):
2 heads of cauliflower (inflammatory, detoxifying, anti-oxidant)
2 red onions (anti-bacterial, aging)
1 handful of dried cranberries/raisins (anti-oxidant, anti-bacterial)
1 handful of almond slithers/pine or pecan nuts (vitamin E, protein)
1 handful of coriander (lowers blood sugar, detoxifying)
For the dressing:
1/2 cup of greek yoghurt (pro-biotic, Vitamin B12)
1/2 ts of ground coriander (lowers blood sugar, detoxifying)
1/2 ts of ground turmeric (anti-oxidant, improves brain function)
1/2 ts of cumin seeds (optional) (memory booster, stress releaser)
Zest of 1/2 lemon (to decorate with - optional)
Method:
Peel and half onions and then cut into slices.
Heat 3 Tbs of coconut oil in a small pan (Note: the more oil you add, the glazier the onions will become. Coconut oil is a stable oil, and is a completely saturated fat, meaning it does not turn toxic when heated – unlike most other oils. It is also very good for the digestion of proteins and so you can never really consume enough of it – bonus!)
Place onions into melted oil, and over medium heat, soften while turning regularly to avoid burning.
While the onions cook, pour ¼ cup boiling water into a large pan, then place cauliflower into pan and put a lid on it. Leave to steam until cauliflower is semi-tender and all the water has evaporated, then take off lid and leave the stems to dry-singe in the pan, turning occasionally. The smokier the better, this adds beautiful flavour.
Back to onions: by now the slices should have turned transparent, add 2 ts of sugar (brown or white) or honey if you prefer, and a pinch of salt. Stir some more!
Now the almonds: heat another small pan or saucepan without oil, and throw in slithered almonds. These should start browning fairly soon, so keep an eye on them, turning over occasionally. As soon as the first ones start turning dark brown, take off the heat and leave to rest, as the almonds will continue to brown.
Your cauliflower should be looking beautifully burnt on some sides, and your onions sweet and sticky. Take both off heat and leave to cool down.
The dressing: stir together yoghurt mayonnaise and olive oil, and add cumin, ground coriander and turmeric. If the dressing is too thick, add either a little bit more olive oil, or water (not too much or you’ll have a watery dressing).
Place cauliflower onto a platter or bowl and pour over the dressing. On top come the onions, almonds and cranberries, and finally the coriander. Top off with a sprinkle of salt (for me it’s always Maldon or ground coarse sea salt), pepper and finally the lemon zest.
Level: A little bit more effort / Prep time: 1 1/2 - 2 hrs
Figs are the fruit of emperors and gods for good reason. There's something very sexual about them - between the earthy flavour and fragrance, the squish of flesh or the pop of the seeds between the teeth, indulging in a soft purple pocket of fig is in all ways sensual. If you pay any emphasis on eating seasonal, you'll know that figs are also only around for a short while albeit in abundance before they disappear and leave us lusting for another whole year. So making a jam seems like the natural thing to do if you want sexy toast at the drop of a hat.
Ingredients for 3 tall jars of jam:
1kg or figs - or as close to it, a box of figs will do; peeled and quartered
2 cups organic unrefined sugar
2 cups water
juice of half a lemon
1 table spoon of ginger finely chopped
1 star anise (don't add more or the jam will taste medicinal)
pinch of cinnamon
3 tall jam jars (stelilise by putting jars into a hot oven for 15 minutes and boiling the lids for 5 min)
Method:
Melt sugar and water in a sauce pan and bring to the boil.
Add figs, lemon juice, ginger, spices.
Bring back to the boil then reduce heat and let cook with the lid on for about an hour.
Stir periodically.
Test for the right consistency by dropping some jam onto a saucer and placing in the fridge. You don't want a jam that's super thick and it should still run a little once the saucer has been in the fridge for a couple of minutes. It will also set after its been potted so don't worry if it seems too runny. An hour is enough time to sufficiently set a jam.
Remove the star anise.
Pour into glasses and leave to cool before placing in fridge overnight.
These two strange jewel looking fruit come round for a short time every year, and disappear just as quickly. I've never acknowledged quince properly before, but if you spend a little bit of time researching it, you'll find that there is quite a bit you can do with it. Most recipes point towards jam or jelly making as quinces have a few high pectin content and are therefore perfect companions for lower pectin rich fruit - like pomegranate has just about no pectin content at all.
I made a beautiful quince pomegranate and pink pepper jam from my stash which is lovely with soft cheese and crackers. This recipe from Franglais Kitchen contains more spices, but you could substitute these with pink pepper.
Ingredients (makes 2 medium sized jars):
2 medium sized quinces
300ml pomegranate juice
200g sugar
3-4 tablespoons freshly squeezed lemon or lime juice
2 whole cardamom, 1 star anise and 2 cardamom pods
Method:
Grind the spices using a spice mill or using a pestle and mortar, then place them in an empty teabag or muslin bag.
Peel the quince and cut into small pieces or grate (depending on your preference for the consistency of the jam).
Sprinkle with lemon juice.
In a saucepan heat the pomegranate juice with some sugar. Heat until it is boiling and simmer for 10 minutes.
Add the quince and the spices and cover the saucepan.
Place a plate in the freezer so you can later test the consistency of the jam.
Simmer the jam on low heat for one and a half to two hours.
Test the consistency from around 75 minutes to check if the jam is close to setting by placing a spoonful of jam onto the cooled plate and seeing if it sets.
Pour the jam into sterilised containers.
This jam is delicious served simply with bread and jam, but serves equally well alongside a cheeseboard.
