M A I N S
KALE PESTO RISOTTO, BY KATHRYN MINCHEW OF GLOUCESTER STUDIO SERVES 4 1 tbsp olive oil 200g kale, roughly chopped ¼ tsp salt 100g walnuts 10-12 basil leaves 1 lemon 1 tsp Dijon mustard 1 tsp apple cider vinegar 10g dried porcini mushrooms 2 tbsp olive oil 2 red onions 300g risotto rice 1 Make the kale pesto by placing the oil and kale in a large saucepan with the salt and 100ml of water. Cover, and put on a medium heat for five minutes. 2 Toast the walnuts in a dry pan until they begin to colour. 3 Place the walnuts in a food processor and blitz until coarsely chopped. Add the wilted kale (with any liquid in the pan), the basil leaves, the zest and juice of the lemon, mustard and vinegar and blitz briefly. (If not using immediately, transfer to a sterilised jar and keep in the fridge for up to two days.) 4 Place the mushrooms in a measuring jug and add boiling water to the 600ml mark. 5 Roughly chop the onions and cook over a low heat in the oil for ten minutes, or until translucent. 6 Remove the mushrooms from the jug and chop roughly. 7 Add the rice to the pan of onions and stir to coat. 8 Add a ladle of mushroom stock and stir until absorbed. Keep adding stock until the rice is fully cooked. 9 Stir in the jar of kale pesto and the mushrooms.
For good vegan fodder and recipes, check out these guys… Abel & Cole; abelandcole.co.uk Asparagasm Kitchen & Hub, Days Mill, Old Market, Nailsworth GL6 0DU; asparagam.myshopify.com The Cricklade Club, 38 High Street, Cricklade SN6 6AY; thecrickladeclub.co.uk Food Made by Bob, Unit 4, The Corn Hall, 26 Market Place, Cirencester GL7 2NY; foodmadebybob.com The Gloucester Studio; gloucesterstudio.com The Golden Cross Inn, 20 Black Jack Street, Cirencester GL7 2AA; thegoldencrossinn.com Inn at Fossebridge, Fossebridge, nr Cheltenham GL54 3JS; cotswolds-country-pub-hotel.co.uk Jesse’s Bistro, 14 Black Jack Street, Cirencester GL7 2AA; jessesbistro.co.uk Malt and Anchor, 4 Castle Street, Cirencester GL7 1QA; maltandanchor.co.uk Old Stocks Inn, Stow-on-the-Wold GL54 1AF; oldstocksinn.com The Royal Oak Tetbury, 1 Cirencester Road, Tetbury GL8 8EY; theroyaloaktetbury.co.uk Restaurant 56, Sudbury House Hotel, 56 London Street, Faringdon SN7 7AA; restaurant56.co.uk Star Anise Arts Café, 1 Gloucester Street, Stroud GL5 1QG; staraniseartscafe.com
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SALSIFY BEIGNETS WITH A TOMATO FONDUE DIP, BY DAVID WITNALL OF JESSE’S BISTRO SERVES 4 AS A SNACK OR STARTER 2 shallots, finely chopped 1 garlic clove, finely chopped 1 sprig thyme 1 bay leaf 1 tsp tomato paste 250g plum tomatoes, deseeded and diced 15g sugar salt and pepper to season extra olive oil, to emulsify 100ml of strong vegan lager/beer 60g of self-raising flour 1 pinch of salt 4 sticks of salsify root ½ lemon 1 tbsp olive oil 1 To make the tomato fondue, sweat off the shallots, garlic, thyme and bay leaf in the oil – but do not brown! Add the tomato paste and then the fresh tomatoes. 2 Cook down until the tomatoes are soft, then add the sugar and the seasoning. 3 Remove the bay leaf and sprig of thyme. Blend in a food processor and slowly add a little olive oil to emulsify. Cool down until ready to use in your desired serving dish. 4 For the beignets, preheat a deep fat fryer to 180C. 5 To make the beignets batter, beat together the flour and beer in a large bowl, then add the salt. 6 Bring a pan of salted water to the boil and add the salsify and lemon juice. Cook for 3-5 minutes until tender, then drain and pat dry. 7 Cut the salsify into batons roughly 2 inches long, then dip them into the batter. 8 Deep-fry the salsify until puffed up and golden, then leave to drain on kitchen paper until ready to serve. 9 Season with a little salt and cracked black pepper, arrange on a plate and serve with the dip.
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