Delicious UK - (07)July 2020

Spicedpickledaubergine

withgreenbeansandfeta

SERVES 4-6. HANDS-ON TIME 30 MIN

Youcanaddgreenbeansto

anything– theycanbea side,

mainora condiment– andthe

crunchierthebetter!InAsian

cuisineweusethema lotin

stir-friesandachar(pickleor

relish) and to bulk up dishes.

MAKE

AHEAD

Makethespicepasteforthe

pickleuptoa dayahead.

Cooktheauberginesa few

hoursahead,thenstore,covered,at

roomtemperature.Cookthegreen

beansuptoa fewhoursaheadand

leaveintheicedwaterinthefridge.

FOOD

TEAM’S

TIP

Don’tlikedeep-frying?

Instead,brushthe

aubergineswithoilandgrill

onhighfor 10 minutes,turning

halfway, until tender and golden.

• 50mlsunflower oil, plus extra for
  deep-frying


• 12 garliccloves,crushed


• 15cmpiece(75g)freshginger,
  peeledandfinelygrated


• 4 longredchillies,seedsremoved
  from2,allfinelychopped


• 1 tbsp ground coriander

Cabbageandsproutslaw

withoystermushrooms

SERVES 4-6. HANDS-ON TIME 20 MIN

Whentoasted,the

nutritionalyeasttasteslike

roastchickenorparmesan,

whichcreatesdepthofflavourin

whatisa verysimpledish – it’s

like vegan surf ’n’ turf.

FOOD

TEAM’S

TIPS

Thisdressingisquite

strong,soadda littlemore

lemonjuiceorwatertoget

theconsistencyandflavourright.

Usea mandoline,if youhaveone,or

arazor-sharpknifetoshredthe

cabbage and sprouts very finely.

• 30gnutritionalyeastflakes(from
  healthfoodshops,larger
  supermarketsandOcado),toasted
  ina drypanuntilfragrant,plus
  1 tsp,toasted,toserve


• 1 garlicclove,thinlysliced


• 1 tbspcidervinegar


• ½-1tbsplemonjuiceortotaste


• 125mlextra-virginoliveoil


• 2 tbspoliveoilforfrying


• 500goystermushrooms,larger
  onestorn(see swaps, previous
  spread)


• ½bunchflatleafparsley,leaves
  picked,plusextraleavestoserve


• ¼savoyorpointed cabbage, finely
  shredded


• 300-400gsmallbrusselssprouts,
  verythinlysliced (or use more
  cabbage)


• 75gmacadamianuts,chopped
  then roasted in a hot oven

USEFULTOHAVE...

• Blenderorsmallfoodprocessor;
  largeplateorboard lined with
  kitchen paper
  
  
  • 1 tbspeachground turmeric and
    groundcumin
  
  
  • 1 tbspyellowmustardseeds,
    coarselyground in a pestle and
    mortar
  
  
  • 75gbrownsugar
  
  
  • 150mlwhitewinevinegar
  
  
  • 1kgaubergines(about3 medium),
    slicedinto2cmthickwedges
  
  
  • 500ggreenbeans,topstrimmed
  
  
  • Largebowloficedwater
  
  
  • 3 springonions,shredded
  
  
  • ½bunchmint,leavespicked
  
  
  • ½bunchcoriander,leaves picked
  
  
  • 50-75g feta, crumbled
  
  
  
  

1 Tomakea spicepaste,heattheoil

ina saucepanovera mediumheat.

Addthegarlicandginger,thencook

for1-2minutesuntilfragrant.Add

thechillies,turntheheattolowand

cook,stirringoccasionally,for 10

minutes.Addthegroundcoriander,

turmeric,cuminandmustardseeds,

thencook,stirringnowandthen,for

3 minutes.Addthevinegar,bringto

a gentlesimmer,thencook,stirring

occasionally,for 10 minutes. Season

andleavetocool.

2 Meanwhile,halffilla deep-fat

fryerorlarge,deepsaucepanwith

theextraoilandheatto180°Con

a probethermometeroruntila cube

ofbreadturnsgoldenin 90 seconds.

Inbatches,deep-frytheaubergine

wedgesfor2-3minutes,turning

halfway,untilgoldenandcrisp.

Removewitha slottedspoonand

drainonkitchenpaper(seetip).

3 Blanchthebeansina largepanof

boilingwaterfor2 minutes,then

drainandrefreshintheicedwater.

Drainandpatdrywithkitchenpaper.

Slicehalfthebeansinhalf

lengthways.Meanwhileputthe

springonionsintheicedwater

for5 minutessotheycurl.Drain.

4 Putthespicepasteina large

bowl,thengentlystirinthe

auberginesandbeans.Puton

a servingplatter,thenscatterwith

theherbs,curled spring onions and

fetatoserve.

PERSERVING(FOR6)250kcals,

17.2gfat(3.1gsaturated),6.9g

protein,21.9gcarbs(19gsugars),

0.3g salt, 9.1g fibre →

1 Puttheyeast,garlic,vinegar,

lemonjuiceand2 tbspwaterina

blenderorsmallprocessor,then

whizz.Withthemotorrunning,add

theoilina slow,steadystreamto

makea mayonnaise-styledressing.

2 Heatthe2 tbspoliveoilina large

fryingpanovera highheat.In

batches,cookthemushroomsfor

1-2minutesoneachsideuntil

golden.Setasidetodrainonthe

kitchenpaper-linedplate/board.

3 Ina largebowl,combinethe

parsley,cabbage,sprouts(ifusing)

andmushrooms.Addthedressing,

thengentlytossandseason.Divide

amongplates,thenscatterwiththe

nuts,toastedyeastandparsley.

PERSERVING(FOR6)351kcals,

33gfat(4.8gsaturated),7.7g

protein,6.7gcarbs(4.5g sugars),

0.3g salt, 6.6g fibre

FL

AV

OURSTA

R

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SUPER-

SAVOURY

NUTRITIONAL

YEAST

82 deliciousmagazine.co.uk