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elocal magazine February 2024

Mint & basil peach salad

This vegan salad makes a healthy and filling meal, providing 4 of your 5-a-day. Enjoy hearty quinoa, creamy avocado and juicy griddled peaches Ingredients: 1 lime, zested and juiced 1 tbsp rapeseed oil 2 tbsp finely chopped mint, plus a few whole leaves to serve 2 tbsp basil, chopped 2 peaches (300g), quartered 75g quinoa 160g fine beans, trimmed and halved 1 small red onion, very finely chopped 1 large Little Gem lettuce (165g), roughly chopped ½ x 60g pack rocket 1 small avocado, stoned and sliced

Method 1. Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.

2.Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.

3.Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.

Ricotta and Mint Fritters Quick and easy to make, these fritters will easily become a lunch or dinner table favourite. Ingredients 500g fresh ricotta 1/3 cup (25g) finely grated parmesan 1/4 cup mint leaves, chopped 100g baby spinach 1 garlic clove, crushed 1 egg, lightly beaten 1/3 cup (50g) wholemeal flour 1/2 cup (125ml) extra virgin olive oil 2 tsp wholegrain mustard 1 tbs apple cider vinegar 2 cups sugar snap peas, blanched, refreshed 2 cups watercress sprigs 1 avocado, cut into wedges Micro cress and fresh mint leaves, to serve

Method 1. Place ricotta, parmesan, dried and fresh mint, spinach, garlic, egg and flour in a bowl. Season, and stir to combine.

2.Heat 1/3 cup (80ml) oil in a large frypan over medium heat. Using 2 tbs ricotta mixture for each fritter, shape into balls with floured hands. Flatten slightly, then working in batches, cook, turning once, for 5 minutes or until golden and crisp. Keep warm. Repeat with remaining ricotta mixture.

  1. Whisk mustard, vinegar and remaining 2 tbs oil in a bowl. Season.

4.Arrange fritters, peas, fresh mint, watercress and avocado on serving plates. Drizzle dressing over top and sprinkle with micro cress.

Scillian Zucchini 4 large zucchini 1 tbs extra virgin olive oil, plus extra to drizzle 1 onion, finely chopped 1 small garlic clove, thinly sliced 1 tsp ground cinnamon 1/3 cup (50g) raisins 1/3 cup (50g) pine nuts 1/2 cup (125ml) Marsala or other sweet wine 1 cup (70g) fresh breadcrumbs 200g pork mince 16 slices (240g) flat pancetta or streaky bacon

Tomato sauce 1 tbs olive oil 2 garlic cloves, thinly sliced 1 large bunch basil, leaves torn, stalks finely chopped 1/2 tsp dried chilli flakes 2 x 400g cans Tomatoes

Method 1. Cut the zucchini in half lengthways. Using a teaspoon, gently scoop out the centre of each half, then finely chop centres. Set aside. Place zucchini halves on a tray, sprinkle with salt and set aside for 10 minutes to draw out excess liquid. Rinse, then pat dry with paper towel.

2.Heat the oil in a large frypan over medium heat. Add the onion, garlic, cinnamon and chopped zucchini, and cook, stirring occasionally, for 10 minutes or until softened. Add the raisins, pine nuts and Marsala, and cook, stirring, for 2-3 minutes until reduced slightly.

3.Allow to cool, then stir through breadcrumbs and pork mince, seasoning well. Spoon mince mixture into zucchini halves and squeeze halves back together.

4.Preheat oven to 200°C.

5.For the tomato sauce, place a frypan over medium heat and add the olive oil, garlic and basil stalk. Cook, stirring, for 3-4 minutes until fragrant. Add the chilli and tomatoes, breaking the tomatoes up with a wooden spoon. Season.

6.Bring to a simmer and cook for 5 minutes or until slightly reduced, then add half the basil leaves. Spoon tomato sauce into a small roasting pan.

7.Carefully arrange the stuffed zucchini in the sauce, then drape pancetta over each zucchini. Scatter over remaining basil leaves and drizzle with a little olive oil. Bake for 35-40 minutes until the sauce is bubbling. 8.Serve hot or at room temperature.

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elocal Digital Edition – February 2024 (#274)

elocal Digital Edition
February 2024 (#274)

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