Food: Whole roasted Levantine spiced rutabaga

Inspired by perusing the NOPI cookbook by Ramael Scully and Yotam Ottolenghi, I came across their recipe for ‘whole roasted celeriac’. This is my interpretation of that kind of dish using a rutabaga.

 

You’ll need:

  • 1 peeled rutabaga (Swede, Swedish turnip)
  • 2tbs gram flour, sifted
  • 1tsp sumac
  • 1tsp tomato pureé
  • 1tbs Lakrids salted liquorice syrup, liquorice powder will also work
  • 1tsp dried parsley
  • Zest of 1/2 a lemon
  • Juice of 1/2 a lemon
  • Splash of rosewater
  • 1tsp ground coriander
  • 1tsp ground cumin
  • Oil, for frying
  • Salt & Pepper

 

For the pistachio pickled apricots:

  • 5 apricots, halved
  • 1tbs Maille white balsamic vinegar with pistachio nut flavour
  • 1tbs cider vinegar
  • Splash of water

 

Start by placing a baking dish with a layer of flavourless oil into the oven at its hottest setting. Then, boil the rutabaga for 15 minutes in a big pan of salted water.  Whilst it’s boiling you can start making the spice crust. In a bowl combine all the ingredients until they make a sticky, aromatic paste. When the rutabaga is sufficiently boiled, take it out and pat it dry with some kitchen towel/tea towel. Now cover the vegetable in the spicy mixture. Take the baking tray out of the oven and place the covered root vegetable in the oil, so it starts sizzling. Be careful the oil doesn’t spit onto you!

Place back in the oven and turn the heat down to 180°C. Cook for a further 30-40 minutes, taking it out at regular intervals to turn the rutabaga. Once it’s had its 40 minutes, take out and place a skewer through the middle, If it goes in without much resistance, then you know it’s done, if not, place back in the oven for a further 10 minutes.

If you’re going to make the pickled apricots, I’d do them the night before, so they have time to soak up the pickle. Simply fill up a small dish with the vinegars, place the apricot halves in and top up with a splash of water.

I’d recommend serving this with a great big bowl of fluffy couscous, the pickled apricot halves, tomato wedges and chopped coriander & walnuts.

 

Enjoy!

Food: Jackfruit cawl

To celebrate St David’s day, I’ve done my take on the Traditional Welsh dish, cawl.

Cawl is an institution in Wales, the cornerstone of hearty home cooking that dates back to time immemorial. It’s traditionally a simple, peasant dish and is similar to vegetable soups from around Europe and the British Isles.

 

You’ll need:

  • 1 Tin of green jackfruit

  • 1 tsp Light Soy Sauce

  • 1 tbsp Gravy granules

  • 1 Large parsnip

  • 1 Large swede

  • 3 Medium potatoes

  • 2 Carrots

  • 1 Large leek

  • 1 Onion

  • 1 Bayleaf
  • 1 Veg stock pot

 

Method:

 

The base of the cawl couldn’t be simpler. Peel and chop all of the vegetables – the parsnip, leek and carrots into coins and dice the rest into cubes. Soften the leek and onion in a little oil and then add the rest of the vegetables. Cover with hot water from the kettle and bring to a gently boil. Season with lots of black pepper and the stock cube. Stir, cover and reduce to a simmer for half an hour or so or until the veggies have cooked. The natural flavours of the vegetables, especially the parsnip and the swede really come through and don’t need any other herbs to be added for authenticity.

 

While the vegetables are simmering you can prepare the jackfruit. Drain and de-core the jack fruits then cut the pieces into chunks. Heat the gravy and the soy sauce on the hob in a splash of hot water to make a rich marinating sauce. Add the bayleaf in. Place the jack fruit in a baking tray and cover liberally with the sauce. Bake in the oven at 140°C (fan) or until the sauce has thickened. Remove from the oven and wipe away any excess sauce. The sauce will have permeated the fruit so don’t worry about wiping away your hard work.

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When ready to serve, ladle the vegetables into a bowl with enough of the broth then place the pieces of  jackfruit into the bowl, sharing evenly between guests. Serve with crusty bread and strong (vegan) cheese with a hearty pint of ale for the full experience.

Mwynhewch!