I roasted a chicken over the weekend and made this dish with some of the leftovers for tea last night. It only took about ten mins to make and to be honest I wasn’t really expecting much, but it was so yummy I just had to share. Having wonderful seasonal veggies like asparagus, cauliflower and leeks readily available (and at their best right now) makes these types of meals really easy. I have a feeling this will end up becoming a regular mid-week feature for hubby and me over the coming months.
Ingredients (for two, could easily be doubled or tripled up for a bigger portion):
Handful of cooked chicken
Handful of cooked root veg
Large leek or two small ones – chopped chunky
Leaves from a large cauliflower – thoroughly washed and chopped fairly small (cabbage would also work)
6 spears of cooked asparagus – chopped in half
Tbsp coconut oil
2 tbsp Thai fish sauce
2 tbsp peanut butter (cashew or almond butter would also work)
160ml tin of coconut cream
– sautée the leek in coconut oil over a med-high heat until soft
– stir in the tamari, fish sauce and nut butter, mix well then add the cauliflower leaves/cabbage
– turn the heat down low and cook with the lid on for about five minutes until the leaves are soft and flavours have mingled
– add the chicken, asparagus and potatoes, give it all a good stir then pour over the coconut cream. Cook for a further few minutes until piping hot, and serve immediately
We’re getting lots of yummy cabbage at the moment in our veg box. Spring is a great time of year for it, and this simple side goes well with just about any main dish I’m cooking right now.
100g finely shredded cabbage (any kind, my fave is the sweetheart variety)
Med sized onion (thinly sliced)
50g mushrooms (peeled & quartered)
Knob of butter (I use goats)
Freshly ground sea salt and black pepper
– melt the butter over a med-high heat in a large saucepan. Add the onions and cook for a few mins stirring constantly to ensure nothing burns
– add the mushrooms, season to taste and mix well with the buttery onions. Cook with the lid on for another few mins to encourage lots of lovely juice to come out of your mushrooms
– add the cabbage, mix well then turn the heat down low. Cook with the lid on for 5-10 mins depending on how crunchy you like your cabbage
March is a great month here in the UK – Spring is officially in the air, the sun is finally shining, it’s getting a little warmer outside and the seasonal veg is just fabulous. According to the Eat Seasonably calendar the best of the bunch at the mo are leeks, kale, cauliflower, savoy cabbage and spring greens. So much potential not to mention goodness. Here are five ways to get your 5-a-day.
– fry a finely chopped leek over a med-high heat in a little butter or olive oil until soft. Season to taste and add a handful each of finely shredded cabbage and spring greens. Turn the heat down low and cook with the lid on for about ten mins. Delicious side for any meat, fish or veggie dish.
– don’t discard cauliflower leaves! Thoroughly wash, then chop them up and use in stir fries, curries or see this recipe.
– instead of potatoes, try cauliflower mash. Chop up a whole head cauliflower into florets, place in a large saucepan, cover with cold water and bring to the boil. Cook for 5-10 mins over a high heat until tender then drain, return to pan and mash as you would potatoes. Season and add a little butter, cream or cheese to taste.
– when roasting up a tray of veg, add a handful of kale at the end for amazing kale chips. Drizzle lightly with olive oil, and season to taste then roast for the last five mins with the other veg. Make sure you set a timer though, as much longer than five mins and they will burn.
– sauerkraut is a great way to preserve cabbage when it’s at its best, and contains friendly gut bacteria so is very good for you. Sterilise a large glass jar and fill it with finely shredded cabbage. Sprinkle with a tbsp of sea salt and a tbsp of sugar then fill almost to the top with boiling water. Leave to ferment in a warm place for at least a month, and store in the fridge once opened.
I love using courgettes (zucchini to our stateside and Aussie friends) in place of pasta these days. Creating super thin ribbons with a vegetable peeler means they take no time at all to cook, and absorb the flavour of whatever else is in the pan. It’s a little bit of effort for wonderful results, and completely primal. Good basis for any meal I’d say.
Ingredients (to serve two):
2 large courgettes
200g king prawns or diced fish
Med sized red onion (finely chopped)
Clove of garlic (crushed)
100g mushrooms (quartered)
100g broccoli florets
2 red peppers (deseeded and cut into thin strips)
Tbsp olive oil
Tbsp tomato purée
Salt & pepper
– top, tail and peel the courgettes. Make thin ribbons out of them with a vegetable peeler, they should look something like this:
– heat the oil in a wok or large pan, and fry the onions and garlic until soft. Add the mushrooms and broccoli, season to
taste and cover with a lid
– cook on a low heat for 5-10 mins, which will allow the natural juices to come out of the veg creating a sauce. Add the tomato purée at this point
– stir in the fish/prawns, courgette and peppers, combining well with everything else in the pan. Cook for a further 5-10 mins and serve immediately
Now that I’ve mastered the art of making fresh mayo, true home made coleslaw is never far away. This wonderful side dish takes less than five minutes to rustle up and is always a crowd pleaser.
Small red onion
250g white cabbage
Juice of half a lemon
– top and tail and peel the carrots, then grate them up and place in a large bowl
– peel and finely slice the onion and add to the carrot
– wash the cabbage and slice finely, then add to the bowl
– give the veg a good mix and squeeze the lemon juice over it
– add the mayonnaise, and mix well