guinea fowl chinese leaf wrap
guinea fowl tagine w/ salad topped w/ couscous - in asia you find all manner of things wrapped in leaves - psychologically its a kebab! ; )
IngredientsMakes: 332g (2)
| 66g | (2) | chinese leaf | |
| 81g | green leaf & orange beet | (recipe below) | |
| 132g | guinea fowl tagine | (recipe below) | |
| 53g | couscous chermoula | (recipe below) |
Method
| Sometimes leftovers make te best recipes! This is a great example of one of those recipes! |
| Made from bits and pieces of yesterdays guinea fowl tagine & couscous |
| It's simplicity itself. Take a large chinese leaf and load it w/ salad and guinea fowl tagine including sweet potato & chermoula then top w/ couscous, make sure to get some flaked almond in there! |
| Fastest dinner ever! |
green leaf & orange beet
green leaf w/ courgette ribbons & mange tout dressed w/ orange beetroot & lemon vinaigrette
IngredientsMakes: 419g (1)
| 100g | orange & fennel poached beetroot | (recipe below) | |
| 82g | chinese lettuce | ||
| 20g | mange tout | ||
| 120g | courgette | ||
| 50g | mixed green leaf | ||
| 40g | lemon vinaigrette | (recipe below) | |
| 6g | olive oil | ||
| 1g | salt flakes |
Method
| Make the orange & fennel poached beetroot first - this take about 1 hour. |
| The rest is pretty fast . . . |
| Shred the chinese leaf coarsely & fine shred the mange tout. |
| Top & tail & peel the courgette, then lay it on the counter and pull the peeler along it's length to make ribbons. |
| Once you get to the seed core turn it 90 degrees and repeat until all four sides have been done and only the seed core remains. Dice the seed core into small cubes. |
| Dice the beetroot to the desired size and add some of the liquor. |
| Mix all the ingredient in a salad bowl and toss to coat evenly. |
orange & fennel poached beetroot
beetroot poached in orange & apple juice w/ a little ginger & fennel - great cocktail beet, for salads and sides
IngredientsMakes: 360g
| 180g | beetroot | ||
| 120g | orange juice | ||
| 120g | apple juice | ||
| 20g | ginger | ||
| 2g | fennel seeds | ||
| 40g | sugar | ||
| 20g | cocktail onions | ||
| 6g | sherry vinegar |
Method
| Peel the beetroot and cut into 1 inch pieces. |
| Put everything in a boiling pot with a lid on and bring to the boil. |
| Then turn down to a simmer, and cook for 45mins. |
| Check it occasionally and remove an scum. |
| Keep it topped up with water so that it covers the beetroot. |
| Once cooked let it cool and decant into an airtight container. |
| If using steamed (already cooked) beetroot let it simmer for 5mins, then leave it for an hour to infuse. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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