Ok so I have no idea what most supermodels eat (probably a packet of cigarettes and a diet coke), but I still live in hope that eating dishes like this will bring me one step closer becoming Miranda Kerr.
Maybe not. If not I won’t be too upset though as this taste so delicious, it’s one of those salads that doesn’t really feel like a salad. I like it best as a side with some fish, meat or quiche. It’s a perfect side for a BBQ. It’s full of all the good stuff especially quinoa which is a really high protein grain.
With the weather looking mighty for the rest of the summer (I hope I didn’t jinx that), this is definitely one worth banging out.
1 mug dried quinoa grains
1/2 chicken or veg stock cube
2 peeled garlic cloves
1 large handful mangetout
1 bunch spring onions
3 tbsp toasted flaked almonds
Seeds of 1 pomegranate
Zest of 1 lemon
Rinse the quinoa really well in a sieve under water. This is important as the coating of quinoa has a soapy residue so if you don’t rinse it well it will taste yuck. Tip the rinsed grains into a pot of boiling water with the chicken stock cube and garlic cloves. Bring to a boil and let simmer away for about 15-20 minute- until cooked through. It needs a bit, not to be mushy.
Chop the scallions and fry in a little oil the set aside. Slice the mangtout and pop in a pot of boiling water for 1 minute, then remove and pop into a bowl of icy water. Strain and set aside.
When the quinoa is cooked through, strain it and pop into a serving bowl. Add in the spring onions, mangetout, 2 tbsp of the almonds, most of the pomegranate seeds and most of the lemon zest.
Stir it all together and to serve sprinkle with some more of the almonds, lemon zest and pomegranate.
Serve immediately but this will keep well for a few days in the fridge.
Here comes another incredible recipe from my stay at Cloughjordan House and Cookery School. This recipe was started after Peter arrived in from the farm with a bucket of parsnips and beetroot that he had plucked straight from his vegetable garden, it doesn’t get more farm to fork fresh than that! We took a stroll through the vegetable garden after the class and dreamed of a little vegetable garden of our own… One day! For now though these amazing beetroot and parsnips crisps will fill the void.
If you’re a fan of the humble crisp (who isn’t?!), or “chip” if you’re American, then you really need to try these. They’re so easy to make and great if you’re having a party or guests over. We enjoyed these with hummus but they are equally delicious on their own. To say they were inhaled is an understatement. If you don’t have a deep fryer you can use a deep frying pan filled with oil, or even coat the vegetable slices in oil and oven bake them. You can also use any root vegetable you want: carrots, butternut squash, carrots and of course potatoes. Try these this weekend!
1 large parsnip, scrubbed clean
1 large raw beetroot, peeled
Oil for deep frying
Using a mandolin or other fine vegetable peeler, cut the parsnip and beetroot into wafer-thin slices, then pat the vegetables strips dry on kitchen paper.
Heat approximately an 8cm depth of oil in a deep-fat fryer or heavy pan to 180C (be really careful of the hot oil).
Deep fry the vegetables a handful at a time for 2-3 minutes until lightly golden and just starting to crisp. Stir them around in the oil to ensure that they cook evenly and don’t stick together.
Using a slotted spoon, transfer the vegetable crisps to a tray lined with kitchen paper and immediately sprinkle with sea salt.
Leave them to dry, they will continue to crisp as they dry. Serve them as soon as possible.