Spring Greens

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BAKED SPRING GREENS WITH COUS COUS STUFFING

 

8 large spring green leaves

125 g cous cous

2 large onions, peeled and sliced

175 g carrots, peeled and diced

2 tbsp olive oil

50 g hazelnuts, chopped roughly

1 clove garlic, peeled and crushed

2 tsp coriander seeds, lightly crushed

3 tbsp chopped fresh parsley

25 g raisins

2 tsp plain white flour

450 ml vegetable stock

Salt and pepper

 

Preheat oven 200C/ 400F/ Gas Mark 6. Bring a large pot of water to

the boil and blanche the leaves for about 1-2 minutes until they

soften a little. Leave to drain thoroughly. Prepare the cous cous

according to the directions. Meanwhile heat the oil in a frying pan.

Add the onions and fry for 3-5 minutes. Next add the hazelnuts and

fry for a further 3-5 minutes, or until the onions begin to brown.

Remove 3/4 of the mixture from the pan and set aside. Add the garlic,

carrots, cous cous, coriander, parsley and raisins to the pan and mix

thoroughly. Season with salt and pepper. Divide this stuffing between

the green leaves. Spoon the mixture into the centre and then fold the

sides of the leaves over the filling. Roll this up to enclose all of

the stuffing completely. Secure with cocktail sticks if they refuse

to stick properly. Place the reserve of mixture into a casserole dish

and place over medium heat on your stove. Stir in the flour and then

gradually stir in the stock. Bring to the boil and season lightly.

Place the cabbage parcels in the casserole in a single layer and bake

in the oven for 30 minutes. Sprinkle with parsley and serve with lots

of crusty bread!

 

SPRING GREENS CURRY

 

1 cauliflower, cut into sprigs

4-5 large leaves of spring green, thinly sliced

1/2 red cabbage, thinly sliced

2 tomatoes, chopped

1 onion, chopped

2 - 3 cloves garlic, chopped

extra virgin olive oil

 

For the curry paste:

 

1/2 tsp garam masala

1/4 inch piece ginger

juice of 1/2 lemon

sea salt

a few peppercorns

1/4 tsp mustard seeds

1/2 tsp mild chilli powder

drop of olive oil

1 tsp cardamon seeds

 

Grind all the ingredients for the curry paste in a pestle and mortar.

Place the cauliflower, spring greens and red cabbage in a large pan

of cold salted water and bring to boil, cover and simmer for 5

minutes and then drain. In another large pan heat the olive oil, add

the curry paste and fry for a minute. Then add the onion and garlic

and soften, then add the tomatoes and cook on a low heat for 5

minutes, stirring occasionally. Then add the rest of the vegetables

to the curry mixture and cook for a further 5 minutes. In the

meantime, cook some white or brown rice. You can add 3/4 tsp tumeric

and a little crushed ginger to the rice and then serve with the curry.