Go green

Photos: Babiche Martens
Photos: Babiche Martens
Add colour and goodness with the best seasonal greens, says Angela Casley. 

Peas, kale and parsley risotto

Always keep Arborio rice and stock in the pantry so you can whip up a warming dish like this over the colder months. Peas, kale and parsley provide colourful goodness, complemented by the salty flavour of the grated parmesan.

Serves 4

2 Tbsp olive oil

1 onion, chopped finely

2 cloves garlic, crushed

2 tsp paprika

1 ½ cups Arborio rice

1 cup white wine

750ml chicken stock, warmed

1 Tbsp lemon zest

100g kale, shredded

1 cup peas

1 Tbsp butter

½ cup chopped parsley

½ cup parmesan, plus extra to serve

Method

1. In a heavy-based pot, warm the oil. Add the onion and garlic cooking for a few minutes to soften. Add the paprika and stir through.

2. Add the rice and cook for 2 minutes to lightly toast. Add the wine and reduce by half. And the chicken stock in batches letting it absorb before adding the next addition.

3. Stir through the lemon zest, kale, peas, butter, parsley and parmesan stirring until wilted, hot and steaming.

4. Serve with a sprinkle of extra parmesan.

Sumac greens with chickpeas 

Look for a good grassy-green flavoursome olive oil to team with the lemony sumac and garlic and then keep your vegetables lightly cooked to maintain their crunch. The yoghurt gives a fresh Middle-Eastern feel to this dish.

Serves 4

¼ cup olive oil

1 onion, chopped

3 cloves garlic, crushed

1 Tbsp sumac

250g green beans, blanched

1 head broccoli, cut thinly

420g tin chickpeas, drained

Salt and freshly ground pepper to taste

Dressing

½ cup Greek yoghurt

½ tsp sumac

2 Tbsp lemon juice

¼ cup toasted hazelnuts

Method

1. Heat the oil in a frying pan. Add the onion and garlic, cooking until softened. Stir through the sumac for one minute. Add the beans and broccoli, tossing occasionally until crispy and just cooked through.

2. Add the chickpeas, heating through. Season with salt and freshly ground pepper.

3. Combine the yoghurt, sumac and lemon juice in a small bowl.

4. Serve the dish warm with a dollop of yoghurt, or stir through, and a scattering of hazelnuts.

Green-apple tart 

This fruit tart is a hit at any time of the year, but right now apples or pears are the perfect seasonal pick. Or, you can always make it with frozen berries.

Serves 8

Pastry

1 ½ cup flour

½ cup icing sugar

80g butter

1 egg

Filling

80g butter, softened

½ cup caster sugar

1 tsp vanilla essence

¼ tsp almond essence

2 eggs

125g ground almonds

2 Tbsp flour

Topping

2 green apples, peeled, core removed

1 Tbsp demerara sugar

1 tsp mixed spice

2 Tbsp lemon juice

whipped cream to serve

Method

1. Heat oven to 180degC. Lightly grease a 23cm tin.

2. For the pastry, blitz together the flour, sugar and butter until it resembles fine breadcrumbs. Add the egg and blitz to form the dough. Roll on a lightly floured bench to fit the tin. Refrigerate for 15 minutes. Bake blind lined with paper and rice for 15 minutes. Remove and cool slightly.

3. For the filling, whisk the butter, sugar, vanilla and almond essence until light and creamy. Whisk in the eggs, then stir through the almonds and flour. Spread evenly into the base of the tart case.

4. Slice the apples thinly and arrange in a circular shape on top of the filling. Combine the sugar and spice and sprinkle over the top. Drizzle over the lemon juice. Bake for 45 minutes until golden and set. Cool and serve with lightly whipped cream.


 

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