Posted 15th Jun 2016
Tenderstem galette with lardons, mushrooms and brie
For the galette:
175g buckwheat flour
400ml cold water (preferably sparkling)
20g melted butter (salted)
1 generous pinch of salt
Salted butter for frying
For the filling:
100g lardons/bacon bits
1 tbsp olive oil
1. Start by making the batter for the galettes. Put the flour, egg, sparkling water, melted butter and salt in a bowl and whisk together. Place the batter in the fridge for at least 2 hours to rest.
2. Chop your shallots into small dice, slice the mushroom thinly. When you are ready to make the galette, fry your shallots and lardons in the olive oil for 5 minutes, then add the mushrooms and season. Fry for a further 5 minutes until everything is nicely cooked. Take the pan off the heat and stir through the chunks of brie which will melt and hold the mixture together. Set to one side.
3. Whilst the mushroom mixture is cooking either steam or boil your Tenderstem® for 3-4 minutes until tender.
4. In a large non-stick pan, melt a knob of butter and add a ladles-worth of the galette batter into the pan. Tip the pan around to spread it out nice and thinly, just as you would to make an ordinary pancake. Remember, the first one is usually a disaster so do not fret and just try again if this is the case!
5. After it has cooked on one side for 3 minutes, it should be ready to flip over and cook on the other side for a further 3 minutes. Slide the cooked galette out onto a plate. Repeat with the rest of the batter mixture.
6. Take two good spoonfuls of the lardon, brie and mushroom mixture and place in the middle of the top of each galette, then place 3-4 stems of Tenderstem® on top. Fold the bottom half up and the two sides in to make a type of pocket. Serve.
Tenderstem couscous pancakes
50g raw couscous
80g crumbled feta
1 clove finely chopped garlic
3 sprigs finely chopped mint
3 sprigs finely chopped parsley
2 pinches dried chilli flakes
3 eggs, whisked
Salt and pepper
2 tbspplain yoghurt to serve (optional)
1. Blanch the Tenderstem in boiling salted water until bright green, drain and leave to cool. Once cooled blend in a food processor until finely chopped.
2. Measure the couscous into a bowl and cover with 60ml of boiling water, which should just cover the couscous. Cover with cling film for 5 minutes until completely absorbed. Once cooked run a fork through the couscous to fluff it up.
3. Add the chopped Tenderstem, feta, garlic, mint, parsley, chilli, eggs, salt and pepper to the couscous and mix thoroughly.
4. Heat a non-stick frying pan on a medium heat with some olive oil and spoon one and half tablespoons of the mix into the pan.
5. Fry until golden brown on both sides. Serve with a sprinkle of feta and a couple of pieces of steamed Tenderstem on top, or add a dollop of yoghurt.
Bruschetta with Tenderstem, garlic mushrooms and feta
1 ciabatta loaf
200g packet Tenderstem
2 handfuls mushrooms
Large knob butter
1-2 cloves garlic, crushed
Salt and pepper
200g crumbled feta cheese
1. Slice open the ciabatta loaf, and cut each side in half. Brush with good olive oil and grill until nicely toasted.
2. Steam or boil the Tenderstem for about 3 minutes until tender.
3. Sauté the mushrooms in a knob of butter and 1 or 2 crushed garlic cloves and season well with salt and pepper.
4. Add the cooked Tenderstem and toss well to coat it in the garlicky juices.
5. Pile the Tenderstem and mushrooms onto the ciabatta and top with the crumbled feta cheese.
6. Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.
Tenderstem, bacon and egg brunch salad
1 tsp olive oil
100g smoked lardons
1/2 tsp Dijon mustard
2 tsp white wine vinegar
Olive oil 4 tsp
2 hen eggs
A handful of salad leaves
Salt and pepper
1. Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil.
2. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.
3. Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside.
4. To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. Remove with a slotted spoon and put in a bowl of cold water.
5. Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.
6. Drain the Tenderstem well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.
Recipes courtesy of Tenderstem