I've been a bit behind on my veg box eating and with the gluttony of Christmas, have mostly been buying and eating "extras". This means, I've been working my way through a backlog of swedes. I like swede, so it's not a problem, but just mashing or roasting is a bit dull, so here are two of this weeks recipes featuring the great and never ending swede!
|Brussels as peas?! Never!|
Plaice on a Bed of Giant Mushy "Peas" and Swede Chips
(Please excuse the decline in photo quality)
A couple of plaice fillets
Leftover Christmas Brussels sprouts
Leftover Chrimbob streaky bacon
One or two persistent swedes
Knob of butter
Splash of milk
A dusting of flour
- Preheat your oven to high, I wont stick my swedes in anything less than a 7. Peel your swedes and cut them into chips. Give them an oily coating and a generous covering of rosemary salt and stick the little beauties in the oven for 30 minutes or so until they start looking like cooked chips.
- Boil the Brussels in salted water until tender. Drain, add the knob of butter, splash of milk and seasoning and mash them giant "peas" up a bit. Keep warm.
- In a frying pan, fry off the bacon to taste. Remove and pop in with the sprouts.
- Dust and season the plaice fillets, ad some butter to the bacon fat and fry off your fillets.
- Assemble and consume!
Spiced Swede Fritters with Ginger Curly Kale
More swede! (I used about 1 and a half medium sized globes)
60g gluten free flour
100mls natural yoghurt
1 chili, deseeded and chopped finely
2 tsp garam masala
1 tsp turmeric
1 tsp paprika
1 onion, diced
handful of chopped, fresh coriander
couple of handfuls of curly kale, chopped
1 generous inch of fresh ginger, diced really small
3 cloves black garlic, chopped small
For the dip:
Drizzle of honey
- Peel and cube the swede and boil in salted water until tender. Should take 15-20 minutes or so.
- In a bowl, mix together the flour, egg and yoghurt until it forms a thick batter. Stir in the spices, chili, half the onion, coriander and any seasoning until thoroughly incorporated.
- Drain and roughly mash the swede and stir into the batter mix.
- Heat some oil in a large frying pan and dollop a spoonful of batter mix into the pan and flatten, repeat as space allows.
- Whilst you're cooking your fritters, heat a little olive oil in a saucepan and add the rest of the onion and the ginger and fry off. Once softened and a colour change begins, add the black garlic and kale and saute until the curly kale is vibrant green.
- To serve, chop up some cucumber and spring onion, smother in honey and mix. Drizzle a little honey on the top of the dip.
- Eat it, savour it, don't miss the meat. Bloomin' loverly.