Here are my recipes from today’s demo at John and Ann Coughlan’s farm in Buttevant. It was a fantastic day with glorious sunshine and fantastic support from the local community with approx. 1500 people attending. Thanks so much to Agriaware for organizing such a great day and to the Coughlan family for opening the gates to their fantastic farm and welcoming us all!
Whipped Pea Dip with Quick Dukkah
250g peas, fresh or frozen
10g basil leaves
10g mint leaves
Zest and juice of ½ lemon
For the dukkah:
50g hazelnuts, toasted and skins removed
25g toasted sesame seeds
1 tsp nigella seeds
½ tsp sea salt
½ tsp black pepper
1 tsp ground cumin
½ tsp dried mint
To serve: Chili oil, raw vegetables like carrot, radicchio, peppers, radish etc.
If the peas are frozen then pour boiling water over them and leave to defrost for a minute or two. Drain over the sink. Place the peas, basil, mint, lemon zest and juice into a food processor or high speed blender. I use the nutribullet. Blitz till quite smooth but still retaining some texture. Season to taste.
To make the dukkah simply chop the toasted hazelnuts quite finely and place in a jar. Add the sesame and nigella seeds, salt, pepper, cumin and mint. Place the lid on and shake well to combine.
Drizzle the hummus with a little chili or olive oil, scatter with the dukkah and serve with fresh raw vegetables and crusty bread.
Beef with sesame and spinach
600g minced beef
200g baby spinach leaves
4tbs oyster sauce
2tbs sesame seed oil
Heat a tablespoon of olive oil in a heavy-based frying pan or wok.
Add the minced beef and cook on a high heat until browned and starting to crisp up on the edges.
Add the oyster sauce and the spinach leaves. Cook for another minute or so until the leaves start to wilt.
Remove from the heat and drizzle with sesame seed oil. Season to taste.
Serve with boiled rice or noodles.
Chai Rice Pudding with Roast Rhubarb
500g rhubarb, chopped into 3” pieces
1 orange, thickly sliced
100g toasted flaked almonds or pistachio nuts
75g pudding rice
2 chai tea bags
2 tbsp sugar
1/2 tsp. orange blossom water
Prehat the oven to 180C. Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.
Place the rice, milk, chai tea bags and sugar in a saucepan.
Bring to the boil on the hob. Turn down to simmer slowly for 30 – 40 minutes, only leave the tea bags in the milk for ten minutes before removing.
Stir occasionally to ensure it doesn’t catch on the bottom.
Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.