Something a little different

Selection of purple flowering sprouts, creamy artichokes, blue anneliese potatoes & purple cauliflower

Jerusalem Artichoke & Crispy Smoked Goat Bacon Soup with Artichoke Crisps

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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Jerusalem Artichokes make an amazing creamy soup with a hint of sweetness, makes a great partner with the smoky goats bacon & to finish a few artichoke crisps and greek yogurt


Ingredients

  • 140g diced potato (medium potato)
  • 250g peeled & chopped artichoke
  • 50g diced leeks
  • 1x medium shallot diced
  • 1 x clove of garlic
  • 1x tbsp rapeseed oil
  • 40-50g smoked goats bacon or regular streaky would be fine
  • 300ml vegetable stock
  • 200ml full fat milk

Directions

  1. Add the oil to the pan and gently heat, pop in the rest of the ingredients except bacon, stock & milk, sweat for 5 min
  2. Pour in the stock and cook on a medium heat for approx 20 minutes, until everything is soft.
  3. While the soup is cooking, crisp up your bacon in a hot oven 200°/c fan gas 6. Best way to do this is to lay it out on a baking tray with parchment place some more parchment on top and then place another tray on top to keep the bacon
  4. from curling up. Cook for approx 20min. remove and leave to cool to crisp up.
  5. Remove the soup from the heat, add milk and blend until you have a creamy purée. It might seem a bit thick but this adds to the overall texture & taste. If you like it thinner, just add more milk. Return to heat and warm gently.
  6. Serve up in bowls and top with the crispy bacon, artichoke chips & a teaspoon of greek yogurt. Enjoy


If you have a mandoline, its great to do the artichoke chips, no need to peel just a good scrub if the are dirty, slice thinly a small piece, heat up some sunflower oil in a sauce pan to 180°/c and fry the crisps to light golden brown colour. Drain onto some kitchen paper.

Stir-Fried Flower Sprouts, White Miso Glazed Tofu & Pickled Radish with Peanut Rayu

  • Servings: 2-4
  • Difficulty: medium
  • Rating: ★★★★★
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Interesting combination, which works well as a whole, flower sprouts are a cross between a brussel sprout & kale and I was pleasently surprised how well they cooked up, first time for me trying these out

Ingredients

  • 1 x Pack tofu (to remove excess liquid place in between two saucers and place a weight on top, leave for few hours if you can wait)
  • 1 x tbsp white miso
  • 1 x tbsp soy
  • 1 x tbsp plum ketchup
  • 1 x clove of garlic, finely chopped
  • 1 x tbsp Finely chopped ginger
  • 1 x tbsp sesame oil
  • 1 x tbsp honey
  • 1 x tsp Worchesthire sauce

Directions

  1. Blend all the marinade ingredients together. Cut tofu into finger size blocks & soak in the marinade for 15-20min.

Ingredients

  • 150g Flower Sprouts (or finely shred some brussel sprouts and kale if you can not get these) Blanch the flower sprouts in a pan of boiling warer for 1 minute and refresh in cold water.
  • 1-2 x tbsp Peanut Rayu
  • 2x tbsp red wine vinegar
  • 2 x tsp dark brown sugar
  • Few grinds of salt & pepper
  • Couple of white radishes

Directions

  1. Thinly slice radishes on a mandoline. Blend vinegar, sugar & seasoning, add radishes and leave to steep for 30 minutes.
  2. Place the tofu on roasting tray lined with parchment, drizzle over any excess marinade and roast for 15 min @ 180°/c gas 4
  3. Just before the tofu is ready stir- fry the flower sprouts for a couple of minutes with the peanut rayu.
  4. To serve up, place sprouts on plates, arrange tofu, & finish with some pickled radish.

Look for White Mausu peanut rayu in good stores or you can buy it online, well worth trying it out along with other products they make in Dublin. Otherwise you can use some of the marinade to stir-fry the sprouts with little extra sesame oil.

Roasted Purple Potato, Wooded Pig Garlic Salami, Feta & Greek Yogurt

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Just a fairly quick salad using these anneliese purple potatoes, adds a splash of colour with the smoky salami.


Ingredients

  • 6 x purple potatoes or baby potatoes cut in half
  • 2 x tbsp rapeseed oil
  • Few sprigs of rosemary or thyme
  • 80g sliced salami
  • 50g Feta cheese
  • Good Bunch of Mixed greens or leaves of your choice
  • Some Chunks roasted tomato, olive & fennel bread
  • Greek yogurt
  • Sprinkling sunflower sprouts
  • Sprinkling of Sumac

Directions

  1. Toss the purple potatoes in the oil season with salt & blackpepper and roast for 30 mins or until just soft enough to gently pierce with a knife @ 180/c gas 4
  2. Add in the sliced salami for the last 10 min’ on a separate tray.
  3. To assemble, place greens on the plate, scatter over salami, also drizzle over any excess oil from the salami.
  4. Crumble over feta cheese, dollop over spoonfuls of greek yogurt.
  5. Tear up the bread & scatter on top, sprinkle with sunflower shoots & sumac if using.

Sumac will add a little citrusy acidity to the dish, but if you can not find it, just a little drizzle of lemon juice will do

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