Tasty recipes for cooler days from the incredible Rosemary MoonLast update: 15.08.13 First posted: 15.08.13 by Estelle in What's Cooking In Tod?
More wonderful moonbite treats.
“With the runner and French beans still needing picking every day these are some great recipes for using them up. There’s some kale recipes too, as few people know what to do with but it is really good to look at and to eat!”
Late summer lamb or mutton stew
Has summer gone already? A comforting recipe for cooler days using summer veg.
4-6 anchovy fillets (optional)
2 tbsp rapeseed or olive oil
500g diced shoulder of local mutton or lamb
Water or vegetable stock
1 sweet red pepper
250g mixed beans, runners, broad and green beans, fresh or frozen
2-3 tbsp basil pesto
Salt and freshly ground black pepper
1 Slice the onions and leeks thinly. Roughly chop the tomatoes and the anchovy fillets.
2 Heat a large flameproof casserole on the hob, add the oil, onions and leeks and cook, covered, over a low heat for 5 minutes, stirring from time to time. Add the mutton or lamb and cook until browned, then add the tomatoes and anchovies with sufficient water or vegetable stock to just cover the meat. Bring to a simmer, then cover and cook slowly for 3 hours for mutton – you will find that lamb will cook a little more quickly – either on a very low simmer or in an oven preheated to gas mark 3, 160°C.
3 Chop the sweet pepper into 1cm dice and add it to the pan with the beans. Continue to simmer for a further 10 minutes, or until cooked to your liking.
4 Stir the pesto into the pan just before serving, then season with extra salt and pepper if necessary. I found that the flavour of the mutton and vegetables combined with the pesto required very little extra seasoning at all. Serve with new potatoes or mash.
Summer beans and citrus chicken salad
This is a great summer salad for using up left-over chicken, or even pork, from the weekend roast. You can add more exotic flavours and garnishes if you wish. Try it now with fresh beans and make it later with frozen (it’s a nice recipe to serve at Christmas time too, when citrus is at its best!).
500g prepared mixed beans
1 small red chilli
Cooked chicken, about 350g
Cooked rice to serve
Soy or fish sauce
Toasted desiccated coconut
Fresh mint and/or coriander leaves
1 Pod the beans or trim and slice them as necessary – I slice runner beans and chop green beans into 2-3cm pieces. Grate the zests from the grapefruit and orange into a large bowl, then cut the segments of fruit from between the membranes and set them to one side, adding any juice to the zests. Seed and finely chop the chilli and add it to the bowl. Chop or tear the chicken into bite sized pieces and add it to the bowl to marinade.
2 Cook the beans in boiling water for 4-5 minutes, then drain them and plunge them into cold water. Leave for 10 minutes.
3 Season the chicken and add soy or fish sauce if you wish, and/or coriander and mint. To toast coconut for garnish, just dry-fry it in a hot pan, stirring all the time, until golden brown.
4 Combine the chicken with the cold beans and citrus slices, then serve with cold rice or a rice salad of your choice.
Beans with Puttanesca-style tomato sauce
Puttanesca is all about strong flavours, traditionally named after Women of the NIght. Here the ‘hook’ is merely a different way of serving runner beans! It makes a great snack, or a starter for posh days. If you buy a can of anchovies you can use half in the lamb stew above and half in this.
6 black olives
1 small onion
2 cloves garlic
6-8 anchovy fillets
2 hard-boiled eggs
Runner beans, green or French beans
2 tsp capers
1 tbsp + oil
Salt and black pepper
chives to garnish
1 Roughly chop the tomatoes and olives, finely chop the onion and garlic and the anchovy fillets. Shell and chop the eggs. Prepare the beans.
2 Heat a frying pan, add 1 tbsp oil and the onion and cook slowly until softened. Add the garlic and tomatoes and cook quickly for 4-5 minutes, until the tomatoes start to soften. Meanwhile, heat a pan of water for the beans.
3 Cook the beans for 3-5 minutes. Add the anchovies and capers to the tomato sauce, cook for a further 2 minutes, then add the olives and egg and season.
4 Drain the beans and serve with the sauce over, garnished with chopped chives.
Chilli chick peas with kale
Curly kale is good for us! It’s full of minerals, the stalks give fibre to our diet and it tastes great too. The thing is that there aren’t many recipes around for it and kale needs slightly inventive cooking to achieve full potential. I also believe that it needs a brief blanching before stir-frying for the best results – it’s not essential but I think it’s a good move. You’ll need to prepare the chick peas in advance if using dried (better flavour and texture) or opt for the slightly softer texture of convenience in a can. Use good butter and olive oil for maximum yumminess.
1-2 cloves garlic
3 tbsp pine kernels
1 red chilli
250-350g curly kale
150g dried chick peas, soaked overnight then boiled for 30 minutes OR 400g can chick peas
2 tbsp extra-virgin olive oil, plus a little extra
Salt and freshly ground black pepper
1 Cut the garlic into slivers and mix it with the pine kernels. Seed and finely chop the chilli. Trim the kale and wash it thoroughly, stripping out any very thick stalks. Add the kale to a pan of boiling water, return to the boil, then drain it in a colander (the aroma of the kale is fantastic) and chop it roughly with a metal spoon. Drain and rinse the chick peas.
2 Heat a large frying pan or wok and add the butter and oil. Wait until the foam of the butter subsides then add the garlic and pine nuts and cook for 1-2 minutes until lightly golden. Scoop out of the pan with a slotted spoon and reserve, leaving the flavoured buttery oil for cooking. Add the kale and stir-fry until starting to soften, then stir in the chick peas and continue cooking until the kale is just tender and the chick peas are heated through. Return the garlic and pine nuts to the pan and season to taste.
3 Serve as a main course snack, garnished with the chilli and drizzled with a little more oil, or to accompany cold meats or grilled fish.
Sausages with curly kale and nut stir-fry
A one-pan supper certain to create more kale fans in your home!
1 green and 1 red pepper
4 rashers smoked back bacon
200g curly kale
6 large pork sausages
1 tbsp oil
200g cooked chestnuts, freshly boiled, frozen or from a jar, or a handful of peeled nuts e.g cob nuts or walnuts
Salt and black pepper
1 tbsp balsamic or fruit vinegar
1 Prepare and slice the onion and peppers. Cut the bacon into strips – or you could use lardons. String and shred the kale, then rinse in cold water and shake dry in a colander. Quarter the tomatoes.
2 Snip the sausages apart and cook them under a medium grill or in a non-stick frying pan for 10-12 minutes, or as directed, turning frequently.
3 Heat a large frying pan or wok, add the oil then the onion and bacon and stir-fry for 2-3 minutes, until starting to brown. Add the kale, allow it to wilt slightly then stir-fry for 3-4 minutes, adding the tomatoes and nuts as the kale begins to cook.
4 Season the stir-fry to taste with salt and pepper, then bury the sausages in the pan, whole or cut into mouthful sized pieces. Spoon the vinegar into the pan, bubble for a few seconds and serve immediately.
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