Food: Rude Food Recipe 4: ‘Keep the cold at bay’ soup

 

The #Beastfromtheeast has left its mark over all of northern Europe it seems and snowy Malmö is no exception. I’ve decided to take matters into my own hands with this stalwart soup that will batten down the hatches with plenty of fresh alium and flush out any lingering nasties with the heat of the chilli. The level of any of these is preferential, but here are the amounts that I used.

You will need:

• 1 pack of cooked Beetroot, and its juice
• The zest & juice of 1/2 lemon,
• 1/2 tsp chilli, (go full tsp if you’re feeling particularly under the weather!),
• 2 medium potatoes,
• 1/2 an onion,
• 1tbs Sauerkraut juice (optional, I used some, leftover from my dear friend Kathe Kaczmarzyk’s pop-up here in Malmö) ,
• 3 cloves of garlic,
• 3 rhizomes of fresh turmeric, grated,
• 1/2 tsp ground cinnamon,
• 1/2 tsp ground ginger,
• Salt & pepper,
• 500ml homemade veg stock
• 1tbs dried parsley,

For the orange, ginger & mustard crème:

• 2tbs dairy free crème fraîche (I used Oatly fraîche)
• 1tsp wholegrain mustard
• zest & juice of 1/4 orange
• Thumb- size piece of ginger, grated

Garnish:

Handful of fresh parsley, chopped.

 

 

The method for soups is always fairly simple, the magic here is the contents and not the process.

Chop the onion, the garlic and the onions roughly, separately chop up the beetroot into chunks and make sure you keep the juices.

Gently soften the onion and the garlic in a little oil and then add the potatoes, stir them through. Begin to add the lemon juice, the sauerkraut, the beetroot pieces, the beetroot juice and then grate in the lemon zest and the turmeric. Be careful with the fresh turmeric as it will stain anything, including your skin, so you might want to use gloves. Add the spices, the herbs and then pour over the stock, season to your taste including the chilli!

Bring the whole thing up to a robust simmer before sticking in the oven at 140 degrees celsius (fan assisted) and allow it to do its thing for at least an hour. Take the whole thing out, stir and check the seasoning. When you’re happy with it you can blast the whole thing with a stick blender or a food processor until it’s thick.

The aroma should be rich and earthy with the beetroot and the garlic, the back notes from the sauerkraut and the lemon should be sharp and punchy. The heat should be there to the taste too from the chilli. The colour should be like you’ve liquidised rubies.

For the punchy crème, simply mix all the ingredients together into a bowl and leave to thicken for 5 minutes.

Serve with a good loaf of your favourite sourdough, a sprinkle of chopped parsley and a generous dollop of the punchy fraîche.

Enjoy!

Food: Easy broccoli & borlotti bean penne with my Zogghiu

On the weekend I bought a big bunch of fresh mint from my local greengrocer for a Middle-Eastern dish. I was left thinking what to make with still a sizeable bunch left-over. Turn to Sicily!

In Sicily, unlike other parts of Italy, they have a special Eastern Influence on their flavours, because of the island’s special history, this has lead them to use mint as a herb, rather than just a garnish or for sweets. This has produced some real treasures like zogghiu, a minty & pistachio filled pesto. It would normally have some parsley too, but my version still produces a great, fresh & zingy sauce for pasta.

Serves 2

To make you’ll need:

• 200g dried penne (100g per person)
• Half a head of broccoli, cut into florets
• 1 tin of Borlotti beans, drained

For the zogghiu (pesto):

• Bunch of fresh mint (cut the stalks off)
• 3 cloves of garlic
• 4tbs rapeseed/ olive oil
• 1tbs pine nuts
• 1tbs pistachios (unsalted & shelled)
• Zest of 1/2 lemon
• 1tbs white wine vinegar
• Salt & pepper

Garnish:

• Few mint leaves
• handful of pistachios

Start with the pesto, simply add the ingredients into a food processor and whizz up into a fragrant green paste. Before blending, keep a few mint leaves aside for garnish. Remember to stop half way, scrape the sides down with a spatula and go again, this will ensure a smoother, more even pesto. Then remove and scrape into a bowl.

Put a pot of salted water onto boil, as it gets up to speed, place in the broccoli. Poach until they’re tender, but still have a bright green colour. Remove with a scoop. Place the pasta in and cook for 8-10 minutes, until al-dente. In the last minute of cooking, add in the Borlotti beans. Strain and place back into the pan. Add the florets of broccoli and pour in 1/2 of the pesto. You can store the other half in the fridge or freezer for a future meal. Fold the minty sauce through the pasta and vegetables. Then scoop into bowls. Add a few mint leaves and a handful of pistachios as a garnish, a nod to whats in the very special pesto.

Enjoy!

Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

• 3-4 medium potatoes
• 1 onion
• 2 cloves of garlic, minced
• 1/2 head of broccoli, chopped
• Broccoli stem, finely cut
• 20g frozen spinach
• Handful of fresh parsley
• 1 tbs dried parsley
• 100ml veg stock
• 1 tbs Dijon mustard
• 1 tsp nutritional yeast
• 1 litre of water
• Rapeseed oil
• Salt & pepper

 

Garnish:

• 1 tbs walnut oil
• Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

Enjoy!

Food: Whole roasted cauliflower

I was craving a proper ‘Sunday roast’, a huge deal for a Brit abroad. But I had missed the boat on the Sunday, instead I made this tasty dish on Monday. A perfect cheap and vegan solution for those awkward family gatherings, where everyone else is catered for by a huge roast joint. It’s so easy to make, even Grandad could make it!

To make you’ll need:

• A whole head of cauliflower
• 3 tbs gravy granules (I used Bisto- Original (red))
• 3tbs cornflour
• 1tsp dried thyme
• 1tbs dried parsley
• 1tsp mustard powder (I used Coleman’s)
• 1tsp garlic powder (Available from Flying Tiger Copenhagen)
• 1tsp onion powder (Available from Flying Tiger Copenhagen)
• 1tsp ground black pepper

Simply wash the cauliflower and carve off any stalk and unsightly bits from the main body. Pat down with a towel and pre-heat the oven to a nice 180°C. In a bowl, place all the dry ingredients and mix thoroughly. Then, start adding water, bit-by-bit,  until a thick, savoury paste has formed. Now, prepare to get messy! Use your hands (cleaned, of course) to cover the whole cauliflower with the paste. This will form a nice herby crust as it roasts in the oven. Make sure the cauli is evenly covered and place in the oven in a baking tray. Roast for roughly 50 minutes, before taking it out and turning the baking tray. Place in for a further 20 minutes. Once this is done, take it out and pierce the centre with a skewer, to check that it has fully cooked. If not, place it back in for a further 10 minutes. Once it has finished, leave to slightly cool before serving.

I’d recommend serving it with a medley of vegetables and a classic British onion gravy,  which I make from using Bisto Original (red), the cooking water from all of the veg and some fried onions. I also served mine with some homemade stuffing, of which I’ll post the recipe soon!

Enjoy!

 

 

The roasted cauliflower, enrobed in onion gravy.

 

 

Food: Umami rice balls

So, recently I felt like absolute death and didn’t fancy cooking anything elaborate. But during a window of not feeling quite as bad I rattled together this little beauty with leftover rice.

You’ll need:

• 300-500g of leftover cooked rice,
• 1 medium onion, chopped,
• A handful of spring greens,
• 3-4 mushrooms,
• 1 tsp tomato pureé,
• 1 tbsp Suma mushroom pâté,
• 1 tsp dried rosemary,
• 1 tsp mixed herbs,
• 2-3 aubergines slices (in oil), chopped,
• Salt for sprinkling (I used Saltverk Birch smoked salt)

For the Tomato umami drizzle:

• 1tbs Kecap manis
• 1tsp tomato pureé
• 1tbs tomato ketchup
• Splash of water to thin

For the Rosemary, garlic & smoked paprika mayo:

• 4tbs vegan mayo
• 1tbs Pimentón
• 1tsp dried Rosemary, ground
• 2tsp garlic infused oil
• Squeeze of lemon juice
• Salt & pepper

Method:

Pre-heat the oven to 180°C (fan) and chop all the ingredients that need chopping. Fry the onion lightly in a little oil until soft, add the mushrooms and spring greens and continue to fry gently until they’ve softened down. Add the tomato puree and the pate and stir through.

In a big bowl stir all of the ingredients including the herbs into the rice and bring together with your hands into balls (roughly tennis ball sized). Place the balls onto a baking tray lined with greaseproof paper and bake in the oven until they’re crispy on the outside for 15 to 20 minutes.

Whilst they are in the oven, mix together the ingredients for the umami drizzle & the punchy mayo in bowls. Take the balls out of the oven and leave to cool for 5 minutes. To serve, place in a bowl/ plate and cover them with the drizzle, sprinkle them with salt and serve the mayo on the side.

Enjoy!

 

Food: Peaches with apricot, cardamom & lemon fraîche

Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun.  The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday

Serves 2

You’ll need:

• 4 peaches ( I used doughnut peaches as they are in season)
• zest of 1/2 lemon
• juice of 1/2 lemon
• 1 shot of lemon vodka (optional)
• 2tbs sesame seeds, toasted

Apricot fraîche:

• 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
• 2tbs icing sugar, sifted
• 2 apricots, chopped finely
• 1tbs ground cardamom
• Zest of 1/2 lemon
• Squeeze of lemon juice

 

Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.

Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.

Enjoy!

 

 

Food: Barbecue Cauli Stack

Aldi recently had cauliflowers at 45p, so I bought quite a few; they’re a great meat alternative, versatile and last for ages! Here’s a recipe I came up with to emulate that meaty bbq taste!

You’ll need:

For the BBQ Cauliflower:

• 1/2 Head of cauliflower
• 1tbs tomato pureé
• Splash liquid smoke
• 1tbs dark soy sauce
• 1tsp Chipotle chilli powder
• 1tsp vegan Worcestershire sauce
• 1tbs paprika
• 1tbs pomegranate molasses
• 1tbs apple cider vinegar
• 1tsp dried rosemary
• Splash garlic infused oil
• 1tsp onion powder
• Splash of wate

For the charred sweet potato mash:

• 3 Sweet potatoes, peeled & chopped
• Salt n Pepper
• 1 knob of vegan butter
• 200ml plant milk (I used Oatly)

To finish:

• 1 roasted red pepper, chopped
• 4 lingonberry pickled onions, chopped
• Handful of fresh coriander, chopped

 

Method:

Okay, so this method is a little unconventional, but bear with me.

Peel the sweet potatoes and cut into thick coins, layer them on a baking tray and drizzle a splash of oil and season with a little salt. Make sure all the pieces of potato are covered and then put into a hot oven (200°C) and bake for twenty minutes. At this point you need to watch them like a hawk because you want them to be burned but not incinerated! Once they’re browned or lightly blackened, remove them from the oven put them in the pan with the milk, vegan butter and a little more salt. If they haven’t fully softened by now they will in the mix. When they’re softened take off the heat mash them together. Depending on the size of your potatoes you may not need all of the milk, just enough to give you a thick but creamy mash. Spoon the mixture into chef’s ring/ decorative tart tin  on your serving plate and allow to cool. If using a tin, like I did you may have to flip it onto another plate.

Now for the bbq cauliflower. Put a pan on the hob on low heat and drizzle with a little oil. I like using a Dutch Oven such as a Le Creuset as it can go from the hob to the oven easily. Add in the tomato pureé and let it fry off. Next, add in the spices, syrups and soy sauce and stir them into the tomato mixture. You should have a smoky, dark paste in the pan. Cut the cauliflower into little pieces and add them into the pan, trying to coat them with the smoky sauce. Let it fry off for a few minutes, then add in a splash of water. Stir and with the lid on, place in the oven on a low heat (140°C) for 30 minutes.

Once the time is up you should have a brown, glistening and surprisingly meaty cauliflower mixture. Place in a bowl and add the pepper, pickled onion and coriander.

Place a Chef’s ring on top of the mash and spoon in the cauliflower mixture. Once filled, press it lightly and slowly take the Chef’s ring off. Finish with some more chopped coriander. Works great served with some fresh green veg, I served mine with some purple sprouting broccoli.

 

Enjoy!

Food: Roasted Vegetable Fusilli

Here’s a simple recipe you can knock up with very little effort in around 30 minutes! I used courgette, tomatoes and pepper, but feel free to use any Mediterranean veg you can get your hands on. Aubergine would be great, but if using aubergine, remember to salt & wash it first!

You’ll need:

• Handful of cherry tomatoes,
• 1 Courgette, sliced
• 1 Pointed pepper, deseeded & sliced
• 1tbs Balsamic vinegar
• 1tbs olive oil
• Handful of basil, ripped
• Salt & pepper
• 100g Fusilli pasta (per person)

Turn your oven on to 140°C and let it come up to speed. Whilst this is doing, in a roasting tray, add the chopped veg, oil, balsamic vinegar and salt. Toss it around until the sweet, oily, vinegary mixture has coated each vegetable piece. Place in the oven and leave for 20 minutes, only checking halfway through. This is the time you can get on with the pasta.

Weigh 100g of pasta per person, I used 200g as it’s for myself and my partner, Tom. Boil around 1 litre of water in a kettle. Once boiled, add the water to the pan and salt liberally. Nigella famously said (albeit it a Anna Del Conte quote 😉 ) that the water should be as salty as the Med Sea. Add the pasta and cook until al-dente.

Once done, drain and add back to the pan. The roasted vegetables should be ready by now. Take them out of the oven and stir through the pasta. Add in around half of the ripped basil and stir again. It is now ready to serve.

Add to a bowl and finish with a crack or two of black pepper and the other half of the basil.

I paired this rustic yet tasty evening meal with half a loaf of focaccia I had got from Wright’s Food Emporium (an amazing bistro/deli in Llanartne, Wales.) and a chilled Peroni doppio malto.  They paired beautifully with the pasta!

Buon appetito!

Food: Eating Vegan at The SWiGG

 

When describing Swansea to anyone new the fact that it’s by the sea will probably come up at least once. It’s great for surfing, long walks along the sands and generally admiring in all its beauty. I’d imagine “vegan” isn’t the first word that comes to people’s’ minds when they think about Swansea.

The SWiGG however has an exciting new menu that includes, not just vegetarian options, but SFV options too. The recently reopened bar and bistro has been working hard to tempt new custom down to the waterfront for a unique take on Welsh cuisine. Situated in the shell of the National Waterfront Museum’s older wing, directly opposite the iconic lighthouse and tugboats in the heart of the marina, The SWiGG is inarguably more sophisticated than ninety percent of the bars and restaurants around. It offers the chance to sample something a bit different – a Welsh take on tapas. Well, more like ‘small plates’ than anything, but it’s an opportunity to try something uniquely Swansea but crucially, with a Vegan twist.

To begin with a glance at their coffee and daytime options, if you’re looking for delicious and SFV then look no further than their cakes and chocolate cups from Naturally Kind Food, washed down with some Coaltown Coffee (Soy milk available, of course). If you’re sticking around for a drink then how about some of their SFV beers like the award winning Cwtch from Tiny Rebel Brewery. For the more sophisticated try a gin cocktail with Dà Mhìle seaweed gin. They also stock a great range of soft drinks and juices like Hartridge fruit juices.

For lunch or supper there’s the Beetroot Hummus, Crudité and Pumpkin Seed Salad is a riot of colour and flavour. The hummus itself is big on colour but delicate on flavour. Their Laverbread and Leek Stuffed Mushrooms are gloriously meaty (forgive the expression), with a zingy filling that bursts with lemon zest. Finally, their Vegan Salad is laced with ribbons of carrot, with tangy hits of crunchy peas, dotted with jewels of pomegranate seeds and crunchy peanuts, dressed with a soy rich dressing. They also have a Tabbouleh Salad with bulgar wheat, tomatoes, pomegranate, parsley and lemon and they’re working on a new breakfast of avocado, tomatoes and mushrooms stuffed with laverbread and lemon on toast.

So, whether you’re chilling in the Cwtch Corner under the bespoke artwork, sitting at the bar, basking in the sun outside or inside at a table, you never feel like you’re just another customer. If you’ve ever wondered what Wales can offer the world beyond a SFV take on cheese on toast, then The SWiGG has the answer.

Food: Beetroot, butterbean & dill burgers

Here’s an easy recipe for some tasty ruby red patties, perfect with a zingy balsamic dressed salad.

You’ll need:

• 2 tins of butterbeans, drained
• 1 Roasted beetroot, grated
• 1tbs lemon juice
• 100g breadcrumbs
• Glug of garlic oil
• 1tsp dill oil (optional)
• Handful of fresh dill, chopped
• Handful of fresh parsley, chopped
• Salt & pepper

To roast the beetroot (I do this in advance with many different types of veg when I have a big bag or when I’m roasting other things) drizzle with oil and sprinkle with salt. Bake for 25 minutes on 180 and then leave to cool. Drain the beans but keep the aquafaba. I tend to sieve mine over a cup or bowl.

Place the beans into a bowl and mash them until they’re mostly broken down. Combine with the other ingredients and mix thoroughly (hands are better than spoons!). Form them into patties and place them on a greaseproof lined tray, leave to firm up in the fridge for (min) 30 minutes to 1 hour.

When ready, place in a 160 oven and cook for around 10 minutes on each side (turn and repeat). Take out and leave to cool. They aren’t done yet but the cooling helps keep them together. When you’re ready to eat them, fry them in an oiled pan on a medium heat for a few minutes each side just to colour. The frying will bring out all the lovely redness of the beetroot. Place them back in a low oven to heat through and serve.

Last night I served mine in a sourdough roll with thick slices of avocado and my Vegan smoked salmon, available here. It goes well with roasted new potatoes and my beetroot and caraway martini, also available here.

Enjoy!