Page 35 - Fresh Magazine - Summer 2017

urbnets

Pictured opposite

SUPERVALU LOVES IRISH CRAFTS
Baked caulifl ower cups The Uovo lunch containers throughout this shoot are a
with spicy slaw prototype created by Jane Cope, a nal year industrial
design student at NCAD. The containers were created
SERVES 6 to encourage healthy eating when at work as well as
on the move.

1 head of caulifl ower, FOR THE SPICY SLAW www.behance.net/gallery/38601875/Uovo
approximately 750g, ¼ head of red cabbage,
broken into fl orets thinly sliced
1 large egg, lightly ¼ head of white
beaten cabbage, thinly sliced
20g grated Parmesan 4 spring onions,
1 small garlic clove, chopped
fi nely chopped 2 carrots, peeled and
1 teaspoon dried grated HEALTHY PIZZA SWAPSIES
oregano 1 Granny Smith apple,
salt and pepper cut into matchsticks This caulifl ower mixture also makes a
great gluten-free pizza base. Spread the
FOR THE DRESSING mixture on a sheet of non-stick baking
FOR THE FILLINGS paper and bake for 10 to 12 minutes
1 medium tomato, 1 fresh red chilli, before adding toppings and
deseeded and fi nely deseeded and fi nely returning to the oven for
chopped chopped
75g cooked sliced ham, 1 lime, juice only another 10 minutes.
diced 4 tablespoons
25g grated Cheddar mayonnaise
cheese 1 teaspoon light brown
1 tablespoon olive oil sugar
1 garlic clove, fi nely ½ teaspoon ground
chopped cumin
150g mushrooms, sliced
2 sprigs of fresh thyme,
leaves stripped

Preheat the oven to 180°C/gas mark 4. Line a 12-cup
mu n tin with paper cases or non-stick baking paper.
Pulse the cauli ower orets in a food processor until
it resembles rice. Transfer to a microwave-proof bowl
and cook for 4 minutes on high. Allow to cool, then
tip out onto a piece of kitchen paper. Cover with
another couple sheets of kitchen paper and press out
as much moisture as possible. Place the cauli ower
back in the bowl. Add the egg, Parmesan, garlic,
oregano and a pinch of salt and pepper and mix well.
Divide between the lined cups. Press really well up
the sides and in the bottom to compact them into Ham, egg, pea and celery bread bowls
hollow cups, then bake in the oven for 20 minutes.
Baked cauliflower cup with baked ham and eggs
SERVES 4
To make the ham and cheese lling, divide the
chopped tomatoes between six of the cups. Repeat 100g cooked ham, sliced Dice the ham and hard-boiled eggs and
with the diced ham and scatter over the cheese.
2 eggs, hard-boiled place in a bowl with the peas, spring
To make the mushroom and thyme lling, heat the 100g frozen peas, thawed onions and celery. Mix the mayonnaise and
Baked cauliflower cup with Add the garlic and cook for 1 minute, then add the 1 celery stalk, chopped and stir to bind the ingredients together.
olive oil in a frying pan set over a medium heat.
4 spring onions, chopped
mustard together, then add to the ham
fried mushrooms and thyme
4 tablespoons mayonnaise
mushrooms and fry for 2 to 3 minutes. Add the
Season with salt and pepper.
1 tablespoon wholegrain mustard
thyme, salt and pepper and cook for 1 minute. Spoon
Cut o the tops of the bread rolls and
salt and pepper
the lling into the remaining six cups and pop in the
oven for 5 to 10 minutes, until the llings are hot.
breadcrumbs and frozen. Pile the ham and
To make the slaw, mix all the dressing ingredients 4 round SuperValu bread rolls scoop out the middle. This can be used for
egg mixture into the hollowed-out rolls and
together in a large bowl, then add the veg. replace the tops. Wrap each in parchment
Refrigerate until the vegetables soften. Serve the paper and refrigerate until needed.
cauli ower cups with the slaw on the side.
SUMMER 2017 FRESH | 33
030 Fresh_Summer 2017_picnic_V19_KJ.indd 33 17/05/2017 15:19