It is from the book: 'River Cottage Veg Everyday' by Hugh Fearnley-Whittingstall...from the Channel 4 TV show about River Cottage...It is quite a straightforward recipe, with mostly everyday ingredients...only the Quinoa is a little 'out of the ordinary' for some...(not here though...look at this lovely Quinoa Salad I made earlier)...
The recipe will serve 4 as part of a larger meal (ie with some tear'n'share bread or a green salad) but the portions are not huge...
Slice 3 onions and about 5 courgettes, the onions need to be finely sliced in half-moons (I used 2 brown and 1 red)...and the courgettes need to be kept fairly chunky (you want them to retain their shape and not go to mush) about 5mm thick and on the diagonal...
...heat a knob of butter and a glugg of oil (olive or rapeseed)...
...soften the onions for about 5 minutes before adding the courgettes...
...some fresh thyme (this was from my garden)...and salt & pepper to season...
...let this cook for about 20-25minutes, you want the onions to almost start caramelising...but without burning...so heat needs to be medium'ish'...just make you stir every now and again...
...after about 20 minutes add in 3 cloves of garlic that has been finely chopped...cook for a few more minutes (you don't want raw garlic in your meal!!)...
Whilst all that is going on, you need to toast yourself some pine nuts...about 50g will do, but we like them a lot, so I did a few more!!
...get your pine nuts, half a lemon and a good handful of chopped flat leaf parsley ready to one side for finishing the dish...
...about 15 minutes before you want to eat, cook some quinoa...I always follow the rule of double the amount of quinoa in liquid...in this case I cooked 200g quinoa, so used 400ml stock (veggie)...bring to boil, turn to a simmer and let cook for 10 minutes (lid off)...after 10minutes, turn off the heat and cover the pan (about 4-5 minutes should be enough)...this will finish the quinoa off by steaming it and allowing any excess liquid to be absorbed...
...it should look like this...once you stir it up a bit after the final steaming...
...add cooked quinoa, juice from that half a lemon, the chopped parsley and your toasted pine nuts to your pan of courgettes and onions, stir to mix, taste for seasoning and then serve...
...we had ours last night with some home made garlic bread, but this would also be good with a lovely big leafy green salad...or as part of a 'help yourself' buffet type meal...
So day 2 of our 'Veggie Week' is done and dusted...tomorrow's meal has been switched around a bit as I am now working on Thursday and Friday...so watch out on Thursday for Squash and Chickpea Stew with Orzo...
It looks a bit risotto-ish. I'm going shopping tomorrow - for quinoa and orzo :-)
ReplyDeleteIt wasn't much like it...but it was surprisingly sweet...it was nice though...
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