SILVERBEETGALETTE
SERVES6–8
“Agaletteis a savouryorsweetfree-form
piethatis easytoassemble,requires
minimaltechniqueandis veryforgivingfor
those(likeus!)withoutpastryskills.Youcan
filla galettewithnearlyanydamnthingyou
like.Welovemushroomsin autumn,
tomatoesin summerand,ofcourse,
silverbeet (Swiss chard) in winter.”
3 cups(350g)sauteéedsilverbeet
Milkor1 egg,beaten
Oliveoil,todrizzle
Chopped parsley and dill, to serve
SOURCREAMPASTRY
12 / 3 cups(250g) plain flour, plus extra to
dust
1 tspsalt
200gcoldbutter,roughly chopped
120g sour cream
Forthesourcreampastry,combinethe
flourandsaltina foodprocessor,then
addthebutterandpulseuntilthemixture
resemblessand.Addthesourcreamand
pulseuntilthemixtureformsa dough
ball.Wrapinplasticwrapandsetaside in
thefridgeforatleast 30 minutes.
Preheatovento180°C.
Rolloutthedoughona lightlyfloured
workbenchtoa 40cmcircle.Transferthe
doughcircletoa largelinedbakingtray.
Spreadthesauteedsilverbeetoverthe
dough,leavinga 5cmborder.Foldthe
edgesovertopartiallyenclosethefilling,
overlappingthedoughasneeded.Brush
thedoughwithmilkorbeatenegg,then
bakethegalettefor35-45minutesor
untilgolden.Drizzleoliveoiloverthetop,
finish with chopped herbs and serve.
HERBYPEAPUREE
MAKES400G
“Foreasy,thriftymidweekmeals,make
thispeapuree.It’sa stapleinbothour
housesasanalternativetopesto,andit’s
greatontoastorbakedpotatoes,with
pastaorwarmpotatosalad, or in soups or
a pea and ham toastie.”
Heat1 tbsoliveoilina frypanandsaute
1 smallchoppedonionfor4-5minutes,
untilsoftandsweet.Add1 crushedgarlic
clove,1 tbslemonzest,3 tbschopped
herbssuchasdill,parsley,celeryleaves
ormint,and1 tspdriedthymeor
oregano. Sautefor1 minuteuntil
fragrant,thenadd2 cups(310g) thawed
frozenpeasandmixwell.
Pourin200mlbeefbonestock(recipe
p 125)orgoodvegetablestockanda
pinchofsaltandpepper.Simmerover
lowheatfor 10 minutes.Transferthepea
mixturetoa foodprocessororusea stick
blenderandblendtoa roughpuree.
Storeina jarorairtight container in the
fridge for 3-4 days.CHICKPEAANDPEA FALAFEL
MAKESABOUT 15
“Thefrozenpeais nota traditional
additiontofalafel,butthesearedelicious.
Crunchyandgreen,they’lldisappearas
soonastheyhitthetable.Thebeautyof
falafelsarethatyouusechickpeasthatare
soakedbutnotcooked,makingthings
muchquicker.Ata pinch,youcoulduse
cannedchickpeas,buttheresultwillbe
a mushierfalafel.Servewithhummus,
flatbreadsanda fewofthemany
vegetablesidesinthebook.”
Begin this recipe 1 day ahead.(^3) / 4 cup(135g)driedchickpeas,soakedin
cold water overnight, drained, rinsed
Chickpeaand
pea falafel
delicious.com.au 123