Vegetable Side Dishes
Vegetable Side Dishes.
4 large fennel bulbs pinch grated nutmeg 1 large clove of garlic, finely chopped 200ml double cream 50 / 75g parmesan cheese, grated
Heat oven 180C. Trim the fennel tops, then cut into wedges. Boil in salted water for about 5-6 mins, drain well. Arrange the fennel in an ovenproof dish, season with salt and fresh ground pepper. Sprinkle with the nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the parmesan and bake for about 20 mins until golden. Serve with fish and boiled new potatoes.
Pasta with Garlic and Greens
1tbsp olive oil 3 leeks. finely sliced 2 large cloves garlic, finely chopped 250g leaf spinach 200ml double cream 400g orecchiette or other short pasta 50 / 75g blue cheese crumbled
Heat the oil in a large frying pan. Add the leeks and garlic and gently soften for about 10 / 15 mins. Stir in the spinach for a few min to wilt
Add the cream, stir and remove from the heat. Cook the pasta in plenty of boiling water. Drain well, return to the saucepan, then stir the leak sauce into it. Serve with the crumbled blue cheese on top. Serve on it's own or with chicken.
1tsp turmeric 2tsp hot paprika 4tbsp vegetable oil 50g fresh ginger, grated 2tsp cumin seeds 1 large cauliflower head, cut into florets coriander leaves to garnish
Make a loose paste combining the turmeric and papri-ka with 4tbsp of water. Heat the oil in a large pan or wok and fry the ginger and cumin seeds until they re-lease a fragrant aroma, about 30 secs. Add the turmer-ic and paprika paste and cook for a further 30 secs until most of the water has evaporated. Turn the heat down low, tip in the cauliflower, mix well to coat. Cover with a lid and gently cook for about 15 mins, until softened, stirring now and again. Remove the lid, increase the heat and cook for a further 5 /10 mins until completely tender. Sprinkle over cori-ander to serve. Serve along side any grilled meats and savoury rice.