Delicious UK – (01)January 2021

Blackbeanbolognese

pieswithparsnip,

celeriacand kale

SERVES 4

FOOD

TEAM’S

TIPS

Cuttherootvegto1-2cm

chunks.Stirthetopping

ingredientshalfway

throughsotheyaren’tsticking to

the base of the pan.

• 1 tablespoon extra virgin
  oliveoil


• 1 leek, thinly sliced

Chickpeapatties

withgreentahini

andbeetroot

SERVES 4

KNOW-

HOW

Tahiniisgroundsesame

seedpaste.Althoughit

isn’tlabelledasbelowin

theUK,werecommendyoubuy

thebestqualitytahiniyoucan

find for the best result (see p115).

• 4 seededbuns,halved


• 2 largebeetroot, peeled and
  grated


• Smallbabybeetrootleaves or
  lettuceleaves,toserve


• Sweetpotato crisps,
  to serve

CHICKPEAPATTIES

• 2 x 400g(14oz)canschickpeas
  (garbanzobeans), rinsed and
  drained


• 2 tablespoons white chia
  seeds


• ⅓cup(90g/3oz)‘natural’
  crunchypeanutbutter


• 1 tablespoon sriracha hot chilli
  sauce


• 1½teaspoonsground cumin


• 1 carrot,grated


• 1½cups(45g/1½ oz) finely
  choppedkale


• Seasaltand cracked black
  pepper


• 1-2tablespoons extra virgin
  olive oil

GREENTAHINI

• ¾cup(210g/7½oz)hulled
  tahini– seeKnow-how


• ½cup(125ml/4¼ fl oz) lemon
  juice


• ⅓cup(80ml/2¾fl oz)water


• ⅓cup(4g/¼ oz) coriander
  leaves
  
  
  • ⅓cup(5g/¼oz)mintleaves
  
  
  • ⅓cup(8g/¼ oz) flat-leaf parsley
    leaves
  
  
  
  

Tomakethechickpeapatties,place

chickpeas,chiaseeds,peanutbutter,

srirachaandcuminintothebowlofa

foodprocessorandpulsetocombine

or until just roughly chopped.

Addthecarrot,kale,saltand

pepperandpulselightlytojust

combine,thenshapethemixture

into 4 large flat patties.

Heata largenon-stickfryingpan

overmedium-highheat.Addtheoil

andpattiesandcookfor6 minutes

each side or until golden and crisp.

Whilepattiesarecooking,make

thegreentahini.Placethetahini,

lemonjuice,water,coriander,mint,

parsley,saltandpepperina small

foodprocessororblender and

process until smooth.

Toserve,spreadthebunswiththe

greentahinianddividebeetroot,

leavesandchickpeapatties

betweenbases.Sandwichwiththe

buntopsandservewith salted

sweet potato chips.

• 250g(9oz)parsnip, peeled and
  chopped


• 250g(9oz)celeriac, peeled and
  chopped


• ½cup(125ml/4¼ fl oz)
  milk


• ¾cup(25g/¾oz)shredded
  kale leaves (stems removed)

BLACKBEANBOLOGNESE

• 1 tablespoon extra virgin
  oliveoil


• 1 onion,chopped


• 1 clovegarlic,crushed


• 250g(9oz)beefmince


• 1 x 400g(14oz) can cherry
  tomatoes


• 1 x 400g(14oz)canblack
  beans,rinsedanddrained


• ½cup(125ml/4¼fl oz) tomato
  purée(passata)


• ½cup(125ml/4¼ fl oz) beef
  stock


• Seasaltand cracked black
  pepper

Heata fryingpanovermedium

heat.Addoilandleekandcook,

stirring,for5 minutesuntil

softened.Addparsnipand

celeriacandcookfor1 minute.

Addthemilk,coverandcookfor

30 minutesuntilsoft.Blendthe

mashuntilsmooth,thenstir

through the kale and set aside.

Preheat oven to 220°C (425°F).

Tomaketheblackbean

bolognese,heata largedeep

fryingpanovermediumheat.

Addtheoil,onionandgarlic.

Cookfor5 minutesoruntilonion

isjustsoft.Addthemince

andcook,stirring,forabout

5 minutes or until browned.

Addthetomatoes,beans,tomato

purée,stock,saltandpepperand

simmer,stirringoccasionally,for

20 minutes or until thickened.

Divideblackbeanbolognese

between4 x 1½cup(375ml/

12½fl oz)capacitypiedishes.

Topwiththemash.Bakefor

10-15 minutes until browned.

NEXT

MONTH

Light,zingy

Chinese recipes

112 deliciousmagazine.co.uk

make life better.