18.01: October 2010

Tuesday, October 19, 2010

shops just aint what they used to be

- Posted using BlogPress from my iPhone

YUM YUM

I made this last night, with a lovely bit of salmon and broad beans from the allotment....delicious!!

70ml olive oil

3 medium fennel bulbs, thinly sliced
1 tbsp caster sugar
3 tbsp cider vinegar
Salt and black pepper
150g quinoa
300g broad beans (fresh or frozen)
1 green chilli, deseeded and chopped
1½ tsp ground cumin
25g chopped mint
25g chopped coriander
25g chopped dill
3 limes

Pour 50ml oil into a large sauté pan, add the fennel and cook on low-medium heat for 15-20 minutes, stirring occasionally, until golden and soft. Add the sugar, vinegar and some salt, and cook, stirring, for two minutes, then lift from the heat.

Pour the quinoa into a pot of boiling water and simmer for eight to 10 minutes. Do not overcook it – taste to make sure it still has some bite. Drain into a fine sieve, run under cold water, shake to remove excess liquid and add to the fennel.

Throw the beans into a pot of boiling water, cook for a minute, drain and refresh. Press the beans gently to remove their leathery skins, then stir into the quinoa, along with the chilli, cumin and herbs, and season.

Take the limes and, using a small, sharp knife, trim off their tops and tails. Now cut down their sides, along their round curves, to remove the skin and white pith. Over a small bowl, remove the segments from each lime by slicing between the membranes. Squeeze any remaining juice over the segments.

Cut each lime segment into three and add it and the juice to the quinoa salad. Add the remaining olive oil and taste, adjusting the seasoning as necessary and possibly adding a little more olive oil if it seems a bit dry.