Page 20 - Fresh Magazine - Winter 2017

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Pictured opposite

Roasted shallot and
butter bean dip
SERVES 4 TO 6

Gluten free 250g shallots
1 bulb of smoked garlic
2 x 400g tins of butter beans, drained and rinsed
1 lemon, juice only
2 tablespoons extra virgin olive oil, plus extra
to serve
2 tablespoons water
salt and pepper
1 x 90g packet of SuperValu Crispy Onions
1 small bunch of fresh parsley, chopped
½ small bunch of fresh thyme, leaves chopped

Preheat the oven to 200°C/gas mark 6.
Place the whole, unpeeled shallots and garlic on a
baking sheet and roast in the oven for 25 minutes.
Remove from the oven and leave to cool, then peel
off and discard the skins.
Put the butter beans in the bowl of a food
processor with the lemon juice, oil and water. Add
the peeled shallots and garlic to the food processor
too.
Blitz to a fi ne paste. Add salt and pepper to taste
and an extra tablespoon of water if a softer
Parsnip, pecan consistency is required. The dip can be kept in a
and wild rice salad sealed glass jar in the fridge for up to three days.
Serve on a large plate topped with the crispy
SERVES 4
onions, chopped fresh herbs and a good drizzle of
olive oil.
Preheat the oven to 200°C/gas mark 6.
200ml + 3 tablespoons extra virgin
olive oil Pour the 200ml of olive oil into a small saucepan
70ml organic cider vinegar with along with the cider vinegar and honey and Pictured opposite
mother warm gently for 5 minutes. Add half the
1 teaspoon manuka honey cranberries and the salt and pepper and set
100g dried cranberries aside to cool. Thai lentil dip
½ teaspoon salt Peel the parsnips and cut into 2cm slices on SERVES 4 TO 6
½ teaspoon cracked black pepper the diagonal. Toss in 2 tablespoons of olive oil,
3 parsnips, approx. 500g spread on a baking sheet and roast in the oven
250g basmati and wild rice mix 2 x 400g tins of green lentils, drained and rinsed
70g pecans for 20 minutes. 2 x 120g tubs of SuperValu Slow Roasted Vine
2 red apples Meanwhile, cook the basmati and wild rice mix Tomatoes
1 lime, juice only according to the packet instructions. 2 limes, zest and juice
½ small bunch of fresh sage In a dry frying pan set over a low heat, toast the 3 tablespoons Thai yellow curry paste
pecans for 5 minutes. Tip out onto a plate to cool. 2 tablespoons almond butter
1 small bunch of fresh mint, leaves chopped
Chop the unpeeled apples into 2cm cubes, then 1 x 25g packet of Good4U Bombay Spices Super
toss in the lime juice. Seed Snack
Blend the cooled salad dressing with a stick extra virgin olive oil, to serve
blender. The thickened dressing will keep for up
to four days in the fridge. Put the lentils in the bowl of a food processor with
PROTEIN LEFTOVERS Crisp the sage leaves by tossing them in 1 three-quarters of the tomatoes, including their oil.
Add leftover Christmas turkey tablespoon of olive oil in a frying pan for 2 Reserve the rest of the tomatoes for serving. Add
and warm this rice dish in the minutes over a high heat. Be careful not to the lime zest and juice and the curry paste and
microwave for a couple of let them burn. Drain the leaves by placing on almond butter, then blitz until smooth. The dip can
minutes, until piping hot, for a kitchen paper once crisp. be kept in a sealed glass jar in the fridge for up to
great St Stephen’s Day lunch. To serve, mix the rice, parsnips, pecans, apples three days.
and the remaining cranberries in a large bowl or To serve, spread on a large platter. Top with the
serving platter. Dress with the cranberry dressing remaining tomatoes and the chopped fresh mint,
and sprinkle over the crisp sage leaves. seed mix and a good drizzle of olive oil.
18 | FRESH WINTER 2017

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