Tuesday, 29 December 2015

Kale Apple and Walnut Salad

I found this recipe in the Booths supermarket "The Great Northern Christmas 2015" book, so I made it as a starter for our Christmas dinner and I am glad I did, it is a fantastic recipe.

2 large carrots cut into long batons
1 tsp cumin seeds
2 tbsp rapeseed oil
50 g pumpkin seeds
50 g walnuts
350 g kale
2 apples cut into matchsticks
1 tbsp cider vinegar
2 tbsp olive oil
Salt and pepper

Serves 4

Preheat the oven to 180ยบ.   Place the carrots in a bowl and toss with the cumin seeds and rapeseed oil.   Spread on a baking tray and roast for 5 mins, then add the seeds and walnuts and roast for a further 2-3 mins until toasted and golden.

Add the kale to the tray and toss well with the carrot mixture, then cook for a further 10 mins until the kale is crispy, then remove from the oven and tip into a bowl and toss in the apple.   Whisk the cider vinegar and olive oil together, add to the bowl, season with plenty of salt and pepper and combine thoroughly.


Monday, 7 December 2015

Mac and Greens

This recipe is another one from Anna Jones who writes for the Sunday Times and I just left the Pecorino cheese out to veganise it.

100g macaroni (I had to use fusilli)
1 large bunch of basil
25 g oats
100 g kale
zest of ½ lemon
½ tsp of chilli flakes
3 tbsp olive oil
250 g cherry tomatoes
75 g toasted almonds

Serves 2

Heat the oven to 200°.   Cook the macaroni until it is very al dente, reserving a mug of the cooking water and return the pasta to the pan.   Put half the basil, oats, kale, lemon zest, chilli and 1½ tbsp oil into a blender and blitz to a rough paste.   Season to taste and mix thoroughly.

 
Rinse the processor and add the cherry tomatoes and almonds, remaining basil and oil and blitz to a smooth paste season and blitz again.


Add the tomato mixture to the pasta and stir well, add a little of the reserved pasta water little by little, you want a sauce the consistency of double cream.   Do not worry if it seems very runny, as the pasta will soak it all up in the oven.


Transfer the pasta to an ovenproof dish and spread the kale mixture evenly over the top.


Bake for 20-25 mins until the topping is crunchy, then remove from the oven and wait 10 mins before serving.


I served the mac and greens with a fennel and avocado salad and it was delicious, definitely one to make again.




Saturday, 5 December 2015

Leaf Bold Street Liverpool 4th December 2015

Leaf on Bold Street is another Liverpool institution, apparent by how busy it was on a Friday lunchtime, it was packed.


As with many of the eateries in the city, the building must have been a warehouse in previous times and has a chilled bohemian atmosphere, with tables and communal tables, arranged over two floors, with many features of its old self left in place, which an interior designer would struggle to re-create.   It was so busy, I sat upstairs and perused the menu and read all about Leaf.


All vegan options are highlighted with VV, so it was easy to decide which dishes were vegan friendly, although a few more would be an improvement, but at least there are some clearly marked.




I chose a lemon and coriander houmous salad toasted sandwich, with a bowl of red pepper and tomato soup.




I really could not think of one negative, the sandwich was as it should be, packed with loads of filling, delicious and fresh and the soup was a cracker, really tasty.

I have heard that their vegan breakfast is superb, so when next back in Liverpool, it will involve another trip to Leaf.

Delifonseca Stanley Street Liverpool 3rd December 2015

Delifonseca Stanley Street, is one of two restaurants, run by the same team, the other being at Dockside and the only reason we chose it, were the vegan options on the menu.  On the night we visited there was torrential rain, so a plus point was how near it was to the Premier Inn we were staying at.


There is a small, cool bar area downstairs, with old cinema seats to sit on, still with seat numbers in place, it had a really relaxed chilled atmosphere, with the restaurant on the second floor upstairs.   I must give top marks to the chap serving behind the bar (I really wish I had asked his name, so I could mention him).   When I asked about vegan options, he immediately came over with the menus and his Ipad with the specials, which were on the board upstairs and said any dishes that could be veganised, they would be happy to do so.






When we were ready to go upstairs, the chap rang the restaurant staff and the kitchen, to let them know I had a vegan dietary requirement, he made me feel that I would be well looked after, which I was.



I had olives to nibble on, you get good and bad olives and these were excellent.   On the specials board, the vegetarian option was griddled cauliflower "steak" with pine nuts, ricotta, cumin yoghurt and toasted sourdough.   I asked if it could be veganised suggesting houmous and aubergine pate instead of the dairy elements and with a side order of chips.   When it was served chef had decided to serve it with tahini sauce and he made the right decision, it was fantastic, I loved it, an absolutely spot on dish and not a crumb left on my plate.



Delifonseca has a great wine list, with many organic wines, which is unusual for a restaurant, so to accompany the meal, I chose a Gerard Bertrand organic Chardonnay, which was delicious and I love their ethos with their environmental credentials and low carbon footprint.



Service throughout from first stepping through the front door and the chap in the bar, to waitresses Jen and Carrie-Ann upstairs, was friendly and helpful, really could not fault it.   Will I return to Delifonseca, you bet I will.