Women's Fitness

104 womensfitness.co.uk | Sept ember 2016

NUTRITION

Inspired by one of my

favourite cuisines (Indian)

and people (chef Rich

LaMarita) this is a

characterful side dish

for when you need to

add some pizzazz to a

meal. Fresh curry leaves

are now available at

most major supermarkets

and ethnic grocers.

Ingredients

(serves 4)

●450grunner beans sliced

lengthways using a bean

slicer orin thirds lengthways

using a sharp knife any

strings removed

●1tbsp coco nut oil

●½tsp blac k mustardseeds

●½tsp cumin seeds

●½tsp blac k onion seeds (also

calledkalonji nigellablac k

caraway and blac k cumin seeds)

●10-20 fresh curry leaves

dependingonsize

●2 small echalion(banana)

shallots halved le ngthways

and slicedintohalf moons

●1tbsp gratedpeeled ginger

●1 garlic clove mashedtoa

pulp withsomecoarsesea

salt using a pestle and mortar

●1 red chilli finely chopped(seeds

and membra nes removed ifyou

prefer itlessspicy)

●2tbsp creamedcoco nut

(also calledcoco nut manna

orcoco nut butter)

1

Steamthe beans(or boil in very

little water) for 8-10 minutes

until tender and nolongercrunchy.

Refresh under cold running water.

2

While the beansare steaming

heat the coco nut oil in a

saucepanlarge enough tohold the

beans until hot but not smoking.

Add the mustardseeds and cook

until they ju ststarttopo p. Add

the cumin and blac k onion seeds

and fry until fragrant. Becareful

not tolet the spicesburnas they

will tastebitter.

3

While the oil is still veryhot

add the curry leaves. They

should crackle almostimmediately.

Add the shallot and sauté for

a fewminutesbeforeaddingthe

ginger garlic and chilli.

4

Aftera minute add the cooked

beansand creamedcoco nut

and stir until the coco nut has

melted. Seasontotasteand serve.

CURRIED RUNNER BEAN ‘TAGLIATELLE’

Another favourite in our

household chickpea

pancakes work well

with many toppings

and flavours. Timing is

important as the batter

needs to stand for at

least a few hours before

cooking the pancakes

and the pan needs to be

preheated. They are also

best served while they are

still hot and crispy so we

usually eat them in shifts.

Ingredients

(serves 4)

For the pancakes:

●240ggramflour (chickpeaflour)

●1½tbsp meltedcoco nut oil

●310ml tepid water

●A li ttle olive oil

●1 medium onionchopped

●1tbsp (heaped) finely

choppe d rosemary

●200gchardthick stalks cut

out and finely choppe dleav es

tornintosmaller pieces

●Gheeorcoco nut oilfor frying

●Sea salt

For the aubergine stew:

●Coconut oilbutterorextra

virgin ol ive oil

●1 large red onion

finely chopped

●2 garlic cloves finely chopped

●2 medium-sized aubergines

cut into1.5cmdice

●5 large tomatoes blanched

skin nedcoredchopped

●1tbsp (heaped) thym e

leav es finely chopped

●1 orangepepper cut

intosmall dice

●Pinch ofcayenne pepper

●40ml freshly squeezed orange

juice(about 1 medium orange)

●25g (1 small bunch) flat-l eaf

parsley finely chopped

●Greekyoghurt toserve

1

To make the pancake

batter put the gramflour in

a bowl make a well in the centre

and whisk in the coco nut oila

large pinch ofsa ltand most

ofthe wateruntil you have

a thick batter. Add morewater

ifnecessary thensetaside

for fourhours.

2

Preheat the ovento220°C/gas

mark 7. Heat the olive oil in a

saucepanan d sauté the onion for

the batterwitha pinch ofsa ltov er

a medium heat until softand

translucent. Add the rosemary

and fry for anothe r minutebefore

scrapingintoa foodprocessor

and settingaside.

3

Tip the chard stalks intothe

panadd a tinybit ofwater

cover and steamuntil tender.

Add the chard leavesan d cook

uncovereduntil wilted for about

oneminuteorlongerif the leav es

are verycoarse  and the

saucepanis dry. Add this mixture

tothe foodprocessor(no needto

squeezeitou t first) processuntil

veryfineand setaside. Stir in to

the chickpeaba tterjustbefore

you cookthe pancakes.

4

For the auberginestew heat

somefat ofyourchoicein a

saucepanan d sauté the red

onion witha pinch ofsa ltfor a few

minutes. Add the garlic and

aubergineand increase the heat

a li ttle. Assoonas the aubergine

is halfway tobeing tender add

the choppe d tomatoes thym e

leav es choppedpepperan d

cayennepepper cover and cook

stirringoccasionally for 20-30

minutesuntil the aubergineis

softbut not brea kingdown.

5

Add the orangejuiceand

parsley simmerfo r anothe r

minute seasonremove from

the heat and keepwarm.

6

Meanwhile plac e onelarge or

two smaller cast-ironfrying

pans orhe avy-base d stainless

steel pans in the ovenwitha

large knobof gheeorcoco nut oil.

Assoonas itis veryhot (butnot

smoking)and the fat coversthe

base in a noticeable layer

remove fromthe ovenan d ladle

enoughofthe chickpeamixture

intothe pans tomake several

smalloronelarge pancake. You

will heara sizzlingsound. Slide

back intothe ovenan d bake for

10-20 minutesoruntil verycrispy

around the edges and slightly

goldenontop. Repeat withth e

remainin g pancake mixture until

itis all usedup. Serve straight

fromthe ovenwithth e aubergine

stew and Greekyoghurt.

CHICKPEA AND CHARD PANCAKES

WITH AUBERGINE STEW