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    Tuesday, June 10, 2008

    Vegetarian Delight

    I know I said that last night would be the last blog till our return from the Islands but tonight’s dinner was divine and I have to share it.

    Alton Brown from Good Eats did a programme on Broccoli and I was very taken with this Broccoli “Coleslaw”
    The dressing is wonderful and we just loved this salad.
    I had forgotten to buy any protein for dinner so it was eat the vege in the fridge night.
    So we had an appetizer

    The Coleslaw.
    1 head Broccoli
    Remove any stray stems from the broccoli stalk and peel the hard bits off
    Finely slice on mandolin

    Make the Dressing

    1 tablespoon white wine vinegar
    Zest of 1 lemon
    1 tablespoons freshly squeezed lemon juice
    2 teaspoon Dijon mustard
    1 teaspoon salt
    Pinch of freshly ground black pepper
    ¼ cup extra virgin olive oil


    Mix everything, except the oil with a whisk
    to make an emulsion
    Slowly add the oil and whisk
    Voila the dressing

    Toss the broccoli in the dressing and pop into the fridge for least
    1 hour.

    Add 6 ozs cherry tomatoes sliced
    3 oz toasted nuts I used walnuts
    2 tablespoons basil chiffonade toss to combine
    I didn’t have any basil but there you go


    Sit about 15 minutes then serve

    Fresh, clean, pretty and it tasted sensational

    On the side some Balsamic Glazed Beetroot
    This is so simple but divine
    I saw this on Britain’s Best Dish
    It accompanied a Trout Mousse but I didn’t have trout but I did have beetroot.

    So peel the beetroot and cut into thin strips.
    Place in a pot of cold salted water
    Bring to the boil
    Simmer till knife tender about 10 minutes
    Drain and return to pot.
    Good slurp of Balsamic vinegar
    Same size slurp of Extra virgin olive oil
    Sea salt and freshly ground black pepper
    Toss around
    That deep colour, so shiny and appealing.
    There were leeks in the fridge and I had a kumara so I devised

    Leek and Kumara/Sweet Potato Bake

    I love braised leeks
    Just slice the leeks finely
    Sauté gently in a little olive oil
    Season with salt and pepper
    Add a little water bring to gentle simmer.
    Cover and leave for about 6 minutes.
    The leeks are a wonderful colour.


    Served just like that with a knob of butter. Superb.
    BUT I wanted a meal so

    I drained the leeks
    Into the pan 2 tablespoons butter
    2 tablespoons flour
    Salt and white pepper
    1 teaspoon mustard
    1 cup milk


    Make a roux.
    Add the leeks and prepare to layer the dish
    Check your seasoning and adjust if necessary

    I sliced a peeled kumara on the mandolin.
    Greased a casserole dish
    Layer of kumara
    Grate some cheese over that I used Gruyere.
    Season with salt and freshly ground black pepperThen leek mixture
    More kumara, season
    Grated cheese
    More leeks
    Pour about 3 tablespoons milk over the dish for some extra moisture
    Lots of grated cheese on top
    Cover and bake 180C 50 minutes till kumara is tender
    Remove lid
    Another 10 minutes to brown the cheese
    This was just beautiful.
    We ate it alone but it would make a great accompaniment for any meat dish. The sweetness of the leeks, and the kumara, with the lovely nutty flavour of the gruyere.

    Stunning.

    Also Stunning another shot of where we will be in a couple of days. Tahiti here we come!

    1 comment:

    Anali said...

    Lucky you in Tahiti! Well, Boston is surprisingly having the same weather. It's been in the 90's for the past few days and will be even hotter today. Enjoy your trip!