#MeatFreeMonday :Spring Veggie Fritters with Cucumber Yoghurt – Family Food & Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

 Green Fritters 
“Fritters are a bit of a fave for us. I like them because I can cook a ton of them for dinner and then chuck the leftovers in the girls’ lunchboxes the next day. The girls like them because they’re fried and have a dipping sauce. I like them for that reason too, actually.”p202

220 g green beans, quartered
220 g fresh or frozen and thawed peas
220 g podded and peeled broad beans
4 spring onions, green andwhite parts, sliced
1 garlic clove, crushed
finely grated zest of 1 lemon
salt and pepper
1 free-range egg
300 g (2 cups) plain flour
560 ml (2 ¼ cups) sparkling water
sunflower or vegetable oil, for shallow-frying
pinch of sumac
your choice of fresh herbs,

to serve (optional)
For the cucumber yoghurt:
½ Lebanese cucumber, coarsely grated
salt
500 g (2 cups) plain yoghurt
3 tablespoons extra-virgin olive oil
juice of ½ lemon
1 garlic clove, crushed
handful of mint leaves, roughly chopped
salt and pepper

To make a start on the cucumber yoghurt, pop the grated cucumber in a colander over a bowl. Add a big pinch of salt and rub it into the cucumber, then leave for about an hour to get rid of the excess water.

While that’s happening, make the fritter mixture. Combine the green beans, peas, broad beans, spring onion, garlic, lemon zest, salt and pepper in a large bowl. In a separate bowl, mix together the egg and flour, then slowly
whisk in the sparkling water. It should be the consistency of thick cream so take it slowly – you may not need all the water. Pour the batter into the bowl with the veggies and mix well.

Preheat the oven to its lowest setting. You just need it to keep
the fritters warm.

Heat a generous amount of sunflower or vegetable oil in a large heavy-based frying pan over medium–high heat.
It’s ready when you pop a piece of veg in there and it sizzles. Add heaped tablespoons of batter to the oil and be careful not to get spattered.

Fry the fritters for 2–3 minutes each side or until golden brown and cooked through. Remove with
a slotted spoon and drain on paper towel. Keep warm in the oven while you cook the remaining fritters.

To finish off the cucumber yoghurt, give the cucumber a squeeze to remove the last bits of water. Place in a mixing
bowl with the yoghurt, olive oil, lemon juice, garlic and mint and stir well. Season with salt and pepper.

To serve, spoon the cucumber yoghurt onto plates and pop the fritters on top. Sprinkle with sumac and top with
some fresh herbs, if you like.

MAKES 16-18 FRITTERS

 

 

SPRING VEG FRITTERS-

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’

Broad Bean & Pea Salad with Freekeh & Yoghurt Sauce: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler

CrnrSmthSaladsPicklesImages and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.

 

Broad bean & pea salad with freekeh & yoghurt sauce

 

Broad bean

PREPARATION TIME

25 minutes, plus overnight soaking

COOKING TIME

25 minutes

SERVES

4

 

160 g (5½ oz/¾ cup) freekeh, soaked overnight

125 g (4½ oz) podded fresh peas

350 g (12 oz) podded fresh broad beans

60 ml (2 fl oz/¼ cup) olive oil, plus extra for drizzling over
the salad

1 large brown onion, thinly sliced

1½ tablespoons chopped dill, including the stems

juice of ½–1 lemon, to taste

⅓ cup picked dill and mint leaves, torn just before serving

ground sumac, for sprinkling (optional)

 

yoghurt sauce

200 g (7 oz/¾ cup) natural unsweetened yoghurt

2 garlic cloves, crushed

pinch of salt

pinch of chilli powder or  cayenne pepper

 

When it’s broad bean and pea season, you should eat them every day! This salad stars freekeh, a delicious, highly nutritious grain made from roasted green (early harvest) wheat. If you can’t obtain it, use barley, spelt or other grains instead.

This salad looks great on a large flat platter. You could also double the quantity and take it to a barbecue or picnic.” p.12

 

Bring a saucepan of salted water to the boil. Drain and rinse the freekeh, add it to the pan and cook for
6–8 minutes, or until the grains are just tender, but still retain their shape. Drain and set aside to cool.

Meanwhile, bring another saucepan of water to the boil. Blanch the peas for 1 minute, then remove
with a slotted spoon. Refresh them under cold water, drain well and set aside.

Bring the water back to the boil and blanch the broad beans for about 2 minutes. Drain, then refresh under cold water. When cool enough to handle, peel off and discard the outer skin. Set the broad beans
aside, keeping them separate to the peas.

Combine the yoghurt sauce ingredients in a bowl, mixing until smooth. Set aside.

Pour the olive oil into a frying pan large enough to hold the broad beans in one flat layer. Heat over medium–high heat. Add the onion, season with salt and pepper, then let it soften over medium–low heat
for 5–10 minutes, stirring now and then.

Turn the heat back up to high. Add the broad beans and stir-fry for 2–4 minutes, or until they turn golden brown. Add the chopped dill and turn off the heat.

In a mixing bowl, combine the fried broad beans and peas. Season with salt, pepper and lemon juice to taste.

To serve, spread the cooked freekeh on a platter, arrange the broad beans and peas on top and drizzle
with the yoghurt sauce. Finish with the torn dill and mint, a sprinkling of sumac, if desired, and an extra drizzle of olive oil.

Post Script: Gordon Ramsay’s Bread Street Kitchen: Delicious Recipes for Breakfast, Lunch & Dinner to Cook at Home – Gordon Ramsay

cover-bread-st-kitchen

Gordon Ramsay’s Bread Street Kitchen: Delicious recipes for breakfast, lunch and dinner to cook at home

Gordon Ramsay

Hachette Australia

Hodder & Stoughton

ISBN: 9781473651432

 

Description:

‘If you think you can’t eat as well at home as you do in a restaurant – think again. I’m going to show you how to cook stunning recipes from Bread Street Kitchen at home.’

GORDON RAMSAY

From breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it’s going to be good.

Recipes include Ricotta Hotcakes with Honeycomb Butter – perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.

 

My View:

I think this is very possibly the best all round cook book of the year! Full of contemporary soon to become classic recipes; easy to make at home, delicious and colourful meal choices.  There is something here for everyone. I particularly likes the sections on breakfasts – Get Going and Brunch – suggestions such as Bircher Muesli, Avocado and Toast, Smoothies, Spicy Scrambled Eggs, French Toast, Ricotta Hotcakes…the list goes on. I find that most cook books do not give due consideration to the important meals, breakfast/brunch.  If I am going out for a meal breakfast  (if out early) or brunch  can be a truly remarkable, fresh and enjoyable meal – I look for menus that serve something  little different to just “Eggs All Day.”  Breakfast out can be such a unique experience if one is open to new idea or fresh approaches.  I like to transfer these type of fresh approaches to my home cooking. What meal out do you enjoy the most?

 

This book is more than just breakfast and brunch ideas. I also love the section “Food For Sharing”.  Sharing a meal you have prepared or dishes to share is one of the most heartfelt ways to demonstrate your caring side, to engage your community (family, friends…whoever is special to you). In this section e have Flatbreads, Focaccia, Venison Scotch Eggs, Spiced Prawns, Broad bean, Spinach and Mint Dip And more.

 

The Big Weekend meal plans also get the thumbs up from me – again this new tradition is rapidly becoming a normal part of our contemporary lifestyle – meals to make when you have time to indulge in the slow cooking or when you have time to experiment with ingredients or recipes that are new to you, meals to share.

 

I could go on and on but I won’t. Get the book and start experimenting and sharing. It feels so good to share food you have prepared! This is a five star book that has easily earned a place in my cook book library.

 

 

Meatless Monday – Falafel

Falafel for Breakfast cover

At the moment we have a crop of broad beans in our garden ready to pick and I have been looking for  recipes to take advantage of this bounty –  last week we had broad bean mash – which was divine! ( it surprised me  just how good this was). Tonight I thought I would give  a recipe from  Falafel For Breakfast a try – this  is the first time I have encountered falafel made with chick peas and broad beans.  The recipe uses dried broad beans but as I have plenty of fresh I blanched the bean, removed the tough outer skin and used the tender fresh bean instead – this falafel must be the best I have ever made and much much better than any I have ever bought.  Simple ingredients- chickpeas – soaked and rinsed, broad beans, coriander, cumin, garlic, chilli, sesame seeds and baking powder.

I fried the falafel in rice bran oil. I  then made  a”wrap” with mountain bread, tomato, lettuce and avocado spread  (mashed ripe avocado, black pepper, lime oil) and then added the falafels – perfect! Easy. Tasty.

 

Falafel

Leftovers for tomorrows lunch 🙂