Side dishes

Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • Poached sweet potato
  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

 

Broccoli Frittata

Serves: 4 | Preparation Time: 15 min

Ingredients: 

  • 500g broccoli, cut into florets
  • 2 Teaspoon olive, nut or seed oil
  • 2 onions, finely sliced
  • 3 lean bacon rashers, trimmed of all fat and chopped up
  • 2 Clove garlic, crushed
  • 2 tomatoes, chopped
  • 8 large eggs

Instructions: 

Heat oil in large frypan, cook onion, bacon and garlic until onion is soft.

Add broccoli and tomatoes and cook for 1 minute.

Beat eggs in bowl and pour over broccoli. Stir until well combined. Gently cook the base without stirring. When base is cooked and golden, place frypan under grill until top is firmed and browned.

Cut into wedges to serve.

Fried Duck Wontons in a Ginger-apple Sauce

Serves: 4 | Preparation Time: 15 min

Ingredients

Ingredients for Filling:

  • 1/4 cup finely diced onions
  • 1 Tbsp. sesame oil
  • 1 tsp. minced garlic
  • 3 cups finely shredded green cabbage or Iceberg lettuce, chopped fine
  • 6 oz finely shredded duck meat (skin on duck thighs slow cookedwith
    pepper, ginger, juniper, anise,salt, allspice, cinnamon)
  • 1 tsp. ground ginger
  • 2 pinches cayenne
  • 3/4 tsp. ground star anise
  • 1 tsp. kosher salt

Ingredients for Sauce:

  • 1-1/2 cups diced apple or rhubarb if you have it.
  • 2 very thin, full slices of leek (white)
  • 1/4 cup finely sliced ginger, peeled
  • 1 cup dark meat stock
  • 1-1/2 cups chicken stock
  • 1/2 cinnamon stick, crushed
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 Tbsp. whole black peppercorns,crushed just before using
  • 1 clove garlic
  • 2 Tbsp soy sauce
  • 6 Tbsp whole butter

Instructions 

Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well.

Return pan to heat and cook, stirring for 1 minute (garlic should colour a little). Add cabbage/Iceberg and cook for 1 minute, tossing well.

Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.

Procedure for Stuffing Wontons:
Layout 8 wonton skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the wonton skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute.
Turn each over and sear the other side. Add the sauce and cook for about 2 minutes.
Add the 6 Tbsp whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce.
Garnish with crispy fried leek julienne.

 

Prawn Broth with Prawn and Cauliflower Dumplings

Ingredients 

  • 250g green prawns
  • 1 small onion
  • 1 small carrot
  • 1 bulb of fennel
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 egg whites
  • 1 ripe tomato
  • 3 stalks parsley
  • 1 bay leaf
  • 2 Star anise
  • 3 peppercorns
  • Finely grated zest of 1/2 an orange
  • 1/2 teaspoon castor sugar
  • Salt
  • Extra virgin olive oil

Dumplings

  • 1 shallot
  • 50g cauliflower
  • 1 clove garlic
  • 1 egg white
  • 70 - 100 ml cream
  • 1/2 teaspoon sea salt

Instructions

Peel prawns, saving meat for dumplings and keeping shells and heads for broth.
To make the broth, peel and roughly dice onion and carrot. Roughly chop the fennel. Heat the olive oil over a moderate flame in a large heavy-based saucepan, then sauté onion until lightly caramelised, stirring regularly.

Whiz fennel, carrot, prawn shells and peeled garlic with egg whites in a food processor for a couple of minutes to form a coarse paste. Roughly chop tomatoes and add to onion with paste. Pour in 1 litre of water, then add herbs, peppercorns, star anise, orange zest and sugar. Bring to a boil, then lower heat and simmer for 30 minutes. Do not stir!

Remove raft and gently ladle broth through a fine meshed strainer lined with muslin (you can use a clean tea-towel), then season to taste with salt.

To make the dumplings:

Trim and finely slice spring onion and break cauliflower into florets 1-2cm pcs. Heat a little prawn broth (or water if you are doing at the same time) and blanch cauliflower for a minute or so until just tender, then remove to drain and cool.

Whiz garlic, egg white and three quarters of the reserved prawn meat in a food processor for several minutes to form a paste, then tip into a bowl and fold in cream (just enough to bind the mix together without making it too wet), salt and spring onion.

Roughly chop remaining prawn meat and add to dumpling mixture with drained cauliflower.
Just before serving bring broth to a boil over a high flame. When hot, ladle a cup of broth into a smaller pan over a low flame.

Using 2 teaspoons, place scoops (quenelles) of the dumpling mixture into the smaller pan. Simmer dumplings gently for 3 minutes until firm and cooked.

Then divide them between warmed bowls using a slotted spoon. Ensure the main broth is boiling before ladling it over the dumplings, then drizzle with a little extra virgin olive oil and serve. Garnish with a freshly chopped chilli and shallot.

Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped

Instructions

Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.

 

Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min

Ingredients

  •  700g sweet potato, peeled, thinly sliced
  •  1 large parsnip, peeled, thinly sliced
  •  1 small brown onion, thinly sliced
  •  1 tablespoon fresh thyme leaves
  •  1/2 cup grated tasty cheese
  •  Baby spinach and red onion, to serve
  •  Milk mixture
  •  1/4 cup milk
  •  1/4 cup pure cream
  •  2 garlic cloves, crushed

Instructions 

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.

To make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.

Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.

Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.

 

Sautéed Lettuce And Oysters

Serves: 4 | Preparation Time: 10 min

Ingredients

  • Canola oil, for cooking
  • 2 bulbs garlic, crushed
  • 1 tbsp freshly-ground white pepper
  • 1/2 iceberg lettuce head, torn
  • 2 tsp sea salt
  • 2 tsp oyster sauce
  • 12 shucked oysters
  • 1 tbsp (Metric) butter

Instructions

In a hot wok coated with oil, add the garlic and fry until golden brown.

Add the lettuce and stir-fry until soft.

Add the oyster sauce, oysters and season with salt and pepper.

Stir-fry for 30 seconds then add the butter. Check for seasoning.

 

Glazed Dutch Carrots

Serves: 2 | Preparation Time: 15 min

Ingredients: 

  • 1 Bunch dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions: 

Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.

Heat half the honey, butter and olive oil in a large frying pan.

Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.

Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.

 

Cured Sardines & Chicory Salad

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 1/4 cup sea salt
  • 2 cups white-wine vinegar
  • 1 dozen sardines, scaled and filleted (ask your fishmonger to do it for you if you like)
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, chopped fine
  • 1 lemons, zested, plus juice
  • 1 bunch parsley, finely chopped
  • 1/2 tablespoons ground white pepper
  • 1/2 bunch  chicory
  • 1 blood orange, segmented

Instructions 

To cure the sardines: Pour salt into one medium bowl, vinegar into another. Coat the sardines with salt and let them sit on a large plate or tray for 10 minutes. Remove any excess salt from sardines and dip them in the vinegar,then lay them on another large plate for 15 minutes.

For the marinade: In a medium casserole dish or bowl, combine the olive oil, garlic, lemon zest, half the lemon juice, parsley, and white pepper.

Add the sardines to the marinade so that they’re completely covered. Cover the dish with plastic wrap and refrigerate for 24 hours.

Remove from refrigerator, and on a serving platter, combine the cured sardines with chicory and blood-orange segments.

Dress the salad with remaining lemon juice, 1 tablespoon of the marinade, and a drizzle of extra-virgin olive oil, and season with salt and white pepper.

Serve with warm crusty bread. (I like to warm the sardines with the bread and then add to the salad).

 

Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min

Ingredients

  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil

Instructions

Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver

 

 

 

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients

  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked

Instructions

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

 

Cauliflower Rice

Serves: 6 | Preparation Time: 30 min

 

Ingredients 

  • 1 cauliflower head, stalk & leaves removed
  • 3 tbsp coconut oil
  • himalayan sea salt to taste
     

Instructions 

Cut the cauliflower into pieces that fit in your food processor. With the grating attachment fitted, process the cauliflower in batches and set aside.
 
Using a large wok or pan, heat 1 tbsp of coconut oil at a time and stir fry the cauliflower in batches until softened.
 
Add himalayan sea salt to taste.
 
Serve in replacement of rice and use for making fried rice or other rice dishes. The cauliflower adapts very well to any flavour.
 
3g protein; 8g carbs; 7g fat; 150 calories per 1 cup
 
(depending upon size of cauliflower head)
 
A Nourishing Taste from GET ZOMT’ has lots more delicious, healthy recipes for you to get creative with your fresh produce from Box Fresh. Subscribe here to download your free copy www.eepurl.com/kLov9  

 

 

Cheddar and Jalapeño Biscuits

Serves: 8 | Preparation Time: 25

Ingredients

1 1/3 cups (175g) all-purpose flour
1/4 cup (45g) polenta or fine milled corn meal
3 tablespoons (45g) sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch cayenne pepper
6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)
2 tablespoons diced fresh jalapeños (more or less to taste)
3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing

Instructions

Preheat oven to 220°C. In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.

Make a well in the centreof the flour mixture. Pour the cream into the centre of the well and your (clean) hands to gently bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together. (Over-kneading will result in firmer, denser biscuits.)

Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

Place on a lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.

Bake at 220°C for 11-12 minutes or until golden and the cheese is nicely melted.

Seared wagyu sirloin on truffled jerusalem artichoke puree

Serves: 4 | Preparation Time: 45 min

Ingredients 

For the chrain

  • 1 beetroot
  • 4 tbsp freshly grated horseradish if available
  • 2 tbsp cider vinegar
     

For the truffled Jerusalem artichoke puree

  • 500 g jerusalem artichokes, peeled and sliced 1cm thick
  • 250 ml double cream
  • 1 bay leaf
  • 2 tsp truffle oil

For the crispy curry leaves

  • vegetable oil, for deep-frying
  • 1 handfuls curry leaves, from the stem

For the beef

  • 250-300g  Wagyu beef sirloin, trimmed of excess fat, at room temperature
  • 1 tbsp grapeseed oil

Instructions: 

For the chrain: preheat the oven to 180C/gas 4. Wrap the beetroot in foil and bake until cooked through - you will be able to insert a skewer through it. Remove from the foil and place in a bowl of iced water, then peel the skin off. Roughly chop it, then puree it in a food processor together with the horseradish and vinegar. Season with salt. 
 
For the truffled Jerusalem artichoke puree: place the artichokes in a pan with the cream and bay leaf, add a little salt and cover with water by 2cm. Bring to the boil, then cook over a moderate heat until the artichokes are cooked and the liquid has gone below the level of them. Remove the bay leaf, strain the liquid into a bowl, then purée them in a small food processor, adding some of the cooking liquid to thin it out. Mix in the truffle oil and season well. Keep warm. 
 
For the crispy curry leaves: heat the vegetable oil in a deep-fat fryer or pan to 180C. Deep-fry the curry leaves until crisp, then drain on kitchen paper. 
 
For the beef: depending on the beef, you may prefer to cook it in one piece and then slice it, or you may prefer to cook individual portions. Heat a heavy-based pan. Rub the oil all over the beef and season generously with sea salt. Cook the beef in the pan for 1 minute over quite a high heat. Turn the beef over and brown on all sides, cooking it to medium rare at the most. Leave to rest in a warm place for 5 minutes. 
 
To serve, dollop the artichoke puree onto four warmed plates. Slice the beef and lay on top, place a little chrain to the side, then scatter with the curry leaves.

San choy bau

Serves: 4 | Preparation Time: 30 min

Ingredients

  • 1 iceberg lettuce
  • 1 tablespoon olive oil
  • 3 shallots, thinly sliced diagonally
  • 500g pork mince
  • 1 small carrot, peeled, grated
  • 1 zucchini, grated
  • 1 small red capsicum, deseeded, finely diced
  • 2 cobs of fresh corn kernels, 
  • 1/3 cup Oyster Sauce
  • 1 tsp tomato paste
  • 1 fresh tomato diced

Instructions 

With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.
 
Heat oil in a frying pan over medium heat. Add shallots and cook for 1 minute.
 
Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.
 
Add carrot, zucchini, capsicum, tomato and corn. Stir well.
 
Combine oyster sauce and tomato paste and add to mince mixture. Stir well.
 
Bring to the boil. Reduce heat. Simmer for 2 minutes.
 
Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups.
 
 

 

Warm Moroccan roasted carrot and chick pea salad

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 800g kg large carrots, peeled, cut into 1cm-thick slices diagonally
  • 65ml (1/2 cup) olive oil
  • 1 tsp cumin seeds
  • 2 tsp dried chilli flakes
  • 2 tsp caraway seeds
  • 2 tbsp brown sugar
  • 1 x 400g cans chickpeas, rinsed, drained
  • The juice of one fresh lemon.
  • 1 bunch mint, leaves picked, washed, dried, torn

Instructions 

Preheat oven to 190°C. Place the carrot, oil and sugar in a large bowl and toss to coat.
 
Place half the carrot, in a single layer, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin, chilli & caraway.
 
Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl.
 
Repeat with remaining carrot and spices.

Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.

 

Saganaki prawns

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed.. add more I love garlic!
  • 600g frozen small/med green prawns, peeled, tails intact, deveined
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 250g cherry tomatoes, halved
  • 100g feta cheese, crumbled
  • Crusty sour dough bread, to serve- either Bourke st bakery, Brasserie bread or Sonoma.

Instructions 

Preheat grill on medium-high heat. Heat oil in a large ovenproof frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened.

Add garlic. Cook for 1 minute or until fragrant.

Add prawns, basil and half the parsley. Cook, stirring occasionally, for 5 minutes or until prawns are pink and cooked through.

Add tomatoes. Cook for 1 minute or until just starting to collapse.
 
Top with feta. Place under grill. Grill for 2 to 3 minutes or until feta is heated through. Sprinkle with remaining parsley.

Serve with bread.
 

 

Pan glazed veggies

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 3  medium zucchini, sliced diagonally 1/4 inch thick
  • 1 peeled, cut and blanched carrot.
  • 1 medium onion, cut into 8 wedges
  • 1 Tbsp olive oil
  • 1 Clove garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • half  Cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce

Instructions 

Preheat your stove grill plate (or hot pan) to medium heat. Add zucchini, carrot, onion, olive oil, garlic, salt, and ground pepper to large bowl. Toss to combine.

Place vegetables on barbeque. Grill 10 minutes, turning once. In small saucepan, bring vinegar, sugar, and soy sauce to a boil. Reduce heat to low, simmer 5 minutes or until mixture thickens. Pour sauce over vegetables.

Baby Bok Choy With Crispy Prosciutto

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • I tbsp vegetable oil
  • 1 medium cloves garlic, thinly sliced
  • 1 head baby bok choy, cut into quarters lengthwise
  • 1 pinch of salt
  • a splash of dry sherry
  • 1/4 cup chicken stock
  • 1 tsp soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cornflour mixed with a tablespoon of cold water
  • 2-3 pieces of thinly sliced prosciutto cut into strips, or finely chop

Instructions 

Put the oil and garlic into a large pan with a lid. Heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minute. You can add thinly sliced carrot and onions to bulk this up if you wish.

Add the bok choy. Use tongs to turn the pieces in the oil. Season with salt. When the bok choy leaves begin to wilt, add the sherry, turning the pieces again. Add the chicken stock, soy sauce, and sugar. Reduce the heat to medium. Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes. Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.

Whisk the corn flour into the cooking fluid. Simmer until liquid has thickened, about 30 seconds. Remove the pan from the heat and add the bok choy back to the pan. Add the prosciutto and toss quickly to coat the bok choy and mix with the prosciutto. Season to taste with salt. Serve immediately.

Crey baked swedes

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 1kg of Swede, cut into 4 cm  pieces
  • 40g butter
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 3-4 shallots, chopped
  • 2 tablespoons cream
  • 3-4 tablespoons fresh, white breadcrumbs (optional)
  • Rice bran oil, for greasing

Instructions 

Heat the oven to 190°C and lightly grease an ovenproof dish or casserole.
 
Put the Swede in a large saucepan with just enough cold water to cover. Bring to the boil, then lower the heat. Cover, simmer for 20 minutes or until tender, then drain.
 
Mash the cooked Swede with 25g of butter and season. Stir in nutmeg, spring onions and cream.
 
Put the Swede mixture into the greased dish, smooth the top and sprinkle evenly with the breadcrumbs if using.
 
Dot with the remaining butter, season with liberal amounts of ground salt and pepper and bake for 40 minutes, until golden on top. Serve hot with caramelised chutney or a dash of balsamic vinegar.