Create Delicious, Seasonal VEGETARIAN MEALS
WITH MEAT-FREE MEALS BECOMING MORE POPULAR ON OUR WEEKLY MEAL PLAN, AWARD WINNING CHEF MARK MATREIYA OF TIERRA KITCHEN IN DORSET HELPS US LIVEN OUR VEGGIE MENUS THIS SEASON
F
irstly, I am delighted to be able to share some ideas in a magazine so clearly dedicated to West Country local and seasonal produce. The ethos of our new
vegetarian restaurant in Lyme Regis, Dorset is unequivocally local and seasonal, whilst delivering a depth of flavour and new twists not seen before. Vegetarianism is a mine field of contention. Tierra Kitchen really wants to stay out of the politics and concentrate on the quality of the food. With the rising cost of ingredients and strains on environmental sustainability, meat-free alternatives as part of a balanced diet are becoming more relevant and popular. So, why should vegetable dishes be second rate? January and February are lean months in the market garden; but there is still a host of interesting produce available. The stores of winter roots are good and our recipe this issue features the versatile parsnip and rich flavoured, nutritious Cavalo Nero. European citrus fruit is really in its prime now, with Valencia and Seville oranges brightening up plates. We are also busy preserving lemons for tagines and interesting aromatic Moroccan twists in our dishes. Turnips keep coming up in conversation; largely unloved in the UK, they have a wonderfully deep, earthy aromatic flavour and are widely
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used in the coastal areas of North Africa and the Middle East. We are currently glazing
turnips with honey and tamari and serving with a
fantastic local halloumi cheese. This is real artisan stuff made by Homewood Cheeses near Glastonbury, and has (I believe) a better, fresher flavour than some of the pre-packed Cyprian imports. It is available at various Farmer’s Markets and I believe they are now also making a fantastic
Manchego style cheese.
I hope you
enjoy trying the recipes included;
the rosti is a good balance of indulgence whilst keeping a healthy eye open. The polenta cake is easy to make and a guaranteed crowd pleaser! Look out next time for turnips and hopefully the first green shoots, so expect plenty of best greens and wild garlic.
Mark Maitreya Tierra Kitchen: new restaurant in Lyme Regis
PARSNIP, EMMENTAL AND PISTACHIO ROSTI
These delicious rostis will take about forty minutes to prepare, but are a real treat with their wet nutty flavour. The rostis can be served with a number of winter or spring greens and fruity dressings. In this recipe we have used sautéed cavalo nero and a sour sherry dressing which contrasts nicely with the parsnip’s sweet nutty flavour. This
TIP
Buy plenty of parsnips now as
they’re in season, peel and freeze them to use throughout the year.
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