Repeat for 4-5 Bring a small saucepan of water to a boil, add half the garlic cloves and blanch them for 45 seconds: you don’t want them to soften, just to take off their “garlicky” edge. Transfer to a bowl and leave the pan to cool down slightly. Finally, drizzle in and process the last third of the oil. Repeat with another third of the oil, then add the remaining tablespoon of lemon juice. Meanwhile, put the remaining three tablespoons of oil and the remaining sliced garlic in a small frying pan, put it on a medium heat and cook, stirring occasionally, for about eight minutes. Drizzle over the lemon juice and the remaining two tablespoons of oil, finish with a scattering of the torn basil leaves and a good grind of pepper, and serve. If you can’t find rainbow chard, use swiss chard instead and cut the stalks a little smaller. Drain, run under cold water to stop them cooking further, then pat dry. Transfer to a large bowl, cover with a plate, leave for three minutes to soften further in the residual heat, then remove the plate. Set aside half the mixture and refrigerate the rest. Cooking down the beans in this way means they lose that bright green hue, but it does make them wonderfully soft and comforting. Ladle batter into the pan and fry on each side for 2-3 minutes. With the motor still running, very slowly drizzle in a third of the oil, followed by the ice-cold water. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Stir in the leaves and saute for another three minutes, until just wilted and cooked. If you can’t find rainbow chard, use swiss chard instead and cut the stalks a little smaller. These quantities will make double the amount of toum than you you need here: keep the rest in a sealed jar in the fridge, where it will keep quite happily for up to a week – it goes really well with grilled vegetables or meat, particularly rich and fatty cuts. Serves four as a starter. We are not quite there yet in my house, but I can almost see a future in which the command, “Eat your greens!” gets a wholehearted, “Gladly!”in response. 1 free-range egg. Put a large saute pan for which you have a lid on a high heat. Swiss Chard Pancakes (Farçous) Audrey These succulent Swiss Chard Pancakes are known in French as “Farçous”. oing by my experiences with young ones, I am not entirely sure that the whole. Segment the lemon by using a small, sharp knife to top and tail it. Going by my experiences with young ones, I am not entirely sure that the whole Popeye and spinach campaign was strictly necessary. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to your tastes/what you have in the fridge right now. It’s so garlicky that here I’ve blanched half the cloves to take off the edge very slightly. They hail from Aveyron, a lesser-known region in Occitanie, in South-Central France. A close second were the chard cakes with sorrel sauce but they will have to wait for another day as it was these green pancakes with lime butter that won the day & would be a light Sunday lunch. Pick out and discard the spent oregano stalks and lemon peel, then transfer the chard and tomatoes to a lipped platter. Transfer the cored cloves and the blanched cloves to a food processor bowl, add a quarter-teaspoon of salt and two and a half tablespoons of lemon juice, blitz for about three minutes, until very smooth and aerated, stopping to scrape down the bowl a couple times. Add the spices, cook for 30 seconds, until fragrant, then stir in the blitzed tomatoes, a teaspoon and a half of salt and a good grind of pepper, and cook, stirring occasionally, for seven minutes, until thickened. Swiss Chard Fritter from Ottolenghi’s Jerusalem - IHCC Winter is full of greens here in NZ, each week the veggie box is packed full of them...spinach, silver beet, chard, cavolo nero. 400g rainbow chard, bases trimmed, leaves and stalks separated and each cut into 6cm-long pieces125ml olive oil5 garlic cloves, peeled and finely sliced1 small onion, peeled and finely chopped (110g net weight)1 lemon – skin pared off in 2 strips, then juiced, to get 1 tbsp2-3 sprigs fresh oregano300g ripe plum tomatoes (ie, about 2-3), cut into 1cm dice Salt and pepper120g nocellara (or other green) olives, pitted and halved (or quartered if large)1 tbsp (5g) basil leaves, roughly torn. This is great served warm, but it also sits well for serving at room temperature. Yotam Ottolenghi’s rainbow chard with tomatoes and green olives. Wipe clean the chard pan, pour in 90ml oil and return to a medium heat. 40g white breadcrumbs. Omit the chilli for a more child-friendly version, if you prefer. Yes, green vegetables weren’t my children’s first dinner choice when they were very young, but, as they get older, they take much less encouragement at least to try them. Photograph: Colin Campbell. Add two thirds of the garlic and all the cardamom, cook, stirring occasionally, for two minutes, until the garlic has taken on some colour. Yotam Ottolenghi’s braised green beans with tomato, cardamom and garlic. ½ tsp … Drizzle all over with the remaining tablespoon of olive oil and serve at room temperature. hese little earthy patties and the sharp, fresh sauce go brilliantly together. Cut the unblanched cloves in half lengthways and remove and discard the white inner core. 150g datterini (or cherry) tomatoes550g vine tomatoes (ie, about 4-5), roughly chopped120ml olive oil1 onion, peeled, halved and finely sliced (180g net weight)10 garlic cloves, peeled and finely sliced8 cardamom pods, lightly bashed open in a mortar or with the flat of a knife1½ tsp ground cumin½ tsp chilli flakesSalt and black pepper450g green beans, trimmed and cut in half at an angle4 tbsp (15g) roughly chopped coriander, plus extra picked leaves to serve. Heat half the butter in a large, nonstick frying pan. Put a large saute pan on a medium-high heat with a teaspoon of oil, add the chard stalks and saute, stirring occasionally, for four minutes. This summery side dish really benefits from using top-quality ripe tomatoes. 40g pine nuts. After the initial burst of enthusiasm & several rounds of frittatas, quiches & sautés I am always on the look out for new ways to get that nourishing dose of greens & Ottolenghi provides them aplenty. Toum is Levantine sauce made by whipping raw garlic and oil. Summery greens for all ages: beans braised with tomato and garlic, broad beans and herb salad doused in garlicky sauce, and Mediterranean-style chard with tomatoes and olives. Roughly chop the segments into three or four pieces, put them in a large bowl, then squeeze the juice from what’s left of the membrane into the bowl (you want about a teaspoon of juice in all). 100g kashkaval (or mature pecorino), coarsely grated. This is great served warm, but it also sits well for serving at room temperature. Cut any wider chard stalks in half lengthways (or three times, if they are especially wide). Add 250ml water and cook for eight minutes more, until incorporated. Make the toum first. 1 large lemon350g frozen baby broad beans, defrosted and outer skins removed2 heads little baby gem lettuce, core removed and leaves separated10g picked tarragon leaves (ie, from one small bunch)10g picked mint leaves (ie, from one small bunch)10g picked dill leaves (ie, from one small bunch)3 tbsp olive oil, For the toum90g garlic cloves (about 2 whole heads), separated and peeled3½ tbsp lemon juiceSalt and black pepper230ml sunflower oil, or other neutral oil1 tbsp ice-cold water. Use a mature variety or substitute with mature pecorino. Chard taskmaster: Yotam Ottolenghi’s recipes for swiss chard British summer means chard season, so get busy with soups, gratins, tarts and pastries (cheese optional, but advisable) Yotam Ottolenghi 1 tbsp olive oil. The versatility of the sauce makes it a fitting accompaniment to many other centrepieces (roasted root veg, steamed greens, hearty lentils), while the patties also work with just thick yogurt and olive oil. For the batter 170g self-raising flour 2 tsp baking powder 1 lemon – zest finely grated, to get 1 tsp, then cut into four wedges Salt 2 large eggs, separated 150ml whole milk 40g unsalted butter, melted and cooled 1 tsp olive oil. 600g Swiss chard. Sparsely populated and left mostly unspoiled with wild pastures and picturesque hamlets, Aveyron is often refered to as “La France Profonde” (the deep France). Transfer the beans and tomatoes to a large shallow bowl and top with the picked coriander. Cut down around its curves to remove the skin and white pith, then release the segments by cutting between the membranes. Spoon over the fried garlic and its oil, and serve at room temperature. Drop in two to three tablespoons of batter per Once very hot, add the datterini tomatoes and cook, stirring occasionally, for five minutes, until well charred all over. Turn down the heat to medium, add the beans, cover the pan, and leave to cook for 12 minutes. Once hot, add the garlic, onion, lemon peel and oregano, and fry gently, stirring often, for 12 minutes, until the onion is soft and golden. Return the now-empty tomato pan to a medium-high heat, add five tablespoons of oil and, once hot, stir in the onion and cook, stirring from time to time, for about six minutes, until softened and lightly browned.
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