FOOD & DRINK Food & Drink LoCAL pRoDUCE • RECIpES • EvENTS
Grab some grains for a satisfying salad
playing tennis, running or maybe just walking 5 miles to get into town from the nearest parking space you could find! Whatever you’re up to you’ll need good quality sustenance and, although it’s still summer, a light salad just won’t cut the mustard. Here at the school we’ve been experimenting with appetite appeasing salads but avoiding the more familiar rice, potato and pasta varieties. We’ve got three recipes here using three different grains/seeds, each unique in texture and flavour. Quinoa is a South American seed. Its high protein content won it the accolade of ‘superfood’ but we won’t hold that against it. On its own the flavour is a little nutty.
R
egatta can be a very active time. Like me, some of you will be sailing every day, others will be rowing,
Bulgur wheat is parboiled, cracked whole wheat grains. It is rich in protein and min- erals and has a delicious, sweet flavour. Buckwheat isn’t wheat. In fact, like quinoa, it is gluten free and actually a seed. It has a rich, earthy, nutty flavour and may not be to everyone’s taste. In our tastings here, it has been the mar- mite of the grains. I find it works well with strong, sweet flavours so beetroot, honey and balsamic are all good options. All of these are whole foods, with more roughage than rice, a lower glycaemic index than potatoes or pasta and more protein than
either. They are great food for active people and will keep you going right through Regatta Week. I got all of these grains from pepper’s World Foods in Duke Street who stock an amazing range of products for adventurous cooks.
Quinoa Salad with Mushrooms and Green Beans
4 servings as a main dish or 8 - 10 servings as a side dish • 150g quinoa • 400ml water or vegetable or chicken stock • 150g large flat mushrooms, sliced about 5mm thick. • 1 tsp fresh thyme leaves(chopped) • 1 clove garlic, crushed • Juice of half a lemon • 200g green beans (trimmed and cut into bite sized pieces) • salt & pepper • 30g walnuts (coarsely chopped and toasted)
• 60ml vinaigrette
1. Put the quinoa in a sieve, rinse under a running tap and drain. Heat a drizzle of olive oil in the saucepan over medium-high heat and add the drained quinoa. Cook, stirring for about 1 minute to let the water evaporate and toast the quinoa. 2. Add the water or stock and bring to the boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. 3. Remove the pan from heat and leave covered for 5 more minutes, .
4. Remove the lid — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, and leave to cool. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook covered, for another 5 minutes, until all the water has been absorbed. Once cooked leave to cool. 5. Heat 1 tbsp olive or sunflower oil in a pan. Add the crushed garlic and thyme and cook briefly. Then add the mushroom and cook over a medium heat until the mushrooms are just softening. Remove from the heat and stir in the lemon juice. Leave to cool. 6. Cook the beans in salted water until just tender. Leave to cool. 7. Toss together the quinoa, mushrooms, beans and vinaigrette. Arrange on a plate and sprinkle with the walnuts.
Holly & David Jones 01803 752943
www.mannafromdevon.com
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