Stir Fry with Kalettes, Brussels Sprouts, Beetroot and Green Beans

Stir fry is the perfect dish to make when you are in a hurry but still want to eat something nutritious. This delightful recipe has lots of greens, but with the beetroot adds enough colour to make it look as gorgeous as it tastes!

Time Preparing: 5 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Brussels Sprouts
– 120g Green Beans
– 100g Kalettes or Kale
– 150g Beetroot
– 1tbsp Sunflower Oil
– 2-3tbsp Soya Sauce
– Handful of Sesame Seeds

Method
1. Thoroughly wash all vegetables
2. Remove the ends of the green beans and cut in half
3. Half the kalettes (or finely slice kale) and sprouts
4. Peel the beetroot and cut into small square chunks (pre-cook if desired)
5. Heat the oil in a wok, and once hot add the kalettes for 3 mins
6. Add the sprouts for a further few minutes until they start to brown
7. Add the green beans and beetroots, continuing to stir for a further few minutes
8. Add the soya sauce, continuing to stir until absorbed by the vegetables (around 2 mins)
9. Serve hot with rice or noodles, sprinkle with sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Homemade Pesto Recipe – with Sprouts Tops

Pesto is undoubtedly a fantastic addition to pasta dishes, and goes well with white meat such as chicken. This delightful pesto recipe is made from Brussels Sprouts tops, but can easily be replaced with Kale, Rocket, Kalettes or Basil.

Time Preparing: 15 mins
Time Cooking:  2 mins
Serves: 4+
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Brussels Sprouts Tops
– 80g Parmesan Cheese (or vegan alternative)
– Juice from 1 Lemon
– 160ml Olive Oil
– Pine Nuts (optional)
– Handful of Basil
– Handful of Parsley

Method:
1. Discard the stems from the leaves, and chop leaves into rough pieces then wash thoroughly
Note: Keep the stems for another recipe such as soup!
2. Add the sprouts tops into boiling water for 2 mins, then dry on kitchen towel
3. Blend sprouts tops in a blender until they form a paste
4. Add the juice from the lemon, parmesan, herbs, and half of the olive oil. Blend until all ingredients are mixed together
5. Depending on the texture desired, add more olive oil a little at a time, blending in between

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Oh my, sweet potato pie

Next week is national Pie Week. Only in the UK would you have a week dedicated to celebrating the wonder that are pies!

We’ve really done our research on pies this week and have discovered that pies date all the way back to the Roman period. Originally the pastry was used to store the meat, or whatever other filling was inside, similar to how we’d use a pot nowadays. The pastry, which was fairly inedible back then, would be used to hold the meal together whilst it was cooked. It was only over time that the pastry could be included in the meal too.

Below is a great pie recipe that incorporates many of the ingredients from this weeks boxes:

Chicken, leek and mushroom pie with cauliflower mash topping

Ingredients

For the pie filling:
1 tsp ghee
2 leeks, trimmed, sliced
2 large celery stalks, trimmed, diced
1 bay leaf
500ml hot chicken stock
4 carrots, sliced
1 small fennel bulb, outer leaves removed
250g mushrooms, sliced
600g cooked chicken
large handful chopped parsley
salt and pepper
For the pie topping:
1.2kg cauliflower, outer leaves removed
4 garlic cloves, peeled and left whole
50g butter
salt and pepper

Method
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes.
3. Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes.
4. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover.
5. Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice – either smooth and creamy or roughly textured. Season with salt and pepper.
6. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish.
7. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter.
8. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!


This Week’s Bounty

All Boxes
Potatoes, Lancs
Cauliflower, Lancs
Flower Sprouts, Lincs
Kale, Perry Court
Winter Pulsane, Perry Court
Leeks, Cambs

Medium & Large Boxes
Mushrooms, Suffolk
Wild Garlic, Kent
Kohl Rabi, Lancs

Large Boxes
Beetroot, Lancs



Fruit Supplement
Apples, Kent (All Boxes)
Pears, Kent (Medium & Large Boxes)
Blood Oranges, ESP (Large Boxes)