BOSH!. Henry Firth
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Название: BOSH!
Автор: Henry Firth
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008262914
isbn:
SERVES 6.
2 small red chillies, fresh or dried.
20g flat-leaf parsley.
10 Kalamata olives.
4 garlic cloves.
4 tbsp olive oil.
1 tbsp capers, plus 1 tbsp of brine from the jar.
½ tsp salt, plus a little extra.
700g passata.
500g spaghetti.
220g Tenderstem broccoli.
1 lemon.
Large saucepan on a medium-high heat. Large saucepan of boiling salted water on a high heat.
Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, and finely chop. Separate the parsley stalks and finely chop, reserving the leaves for later. Stone and roughly chop the olives.
Peel 2 of the garlic cloves. Pour 2 tablespoons of the oil into the empty saucepan, crush in the garlic and add the chillies, parsley stalks, olives and capers and stir for 2–3 minutes. Add the ½ teaspoon salt and 1 tablespoon of the salty brine water from the jar of capers. Leave to cook for a minute, then add the passata. Taste and season with salt if necessary. Turn the heat to medium and leave to simmer while you move on to the next step.
Add the spaghetti to the pan of boiling water along with the remaining 2 garlic cloves. Cook until al dente, following the instructions on the packet.
Meanwhile, carefully slice the broccoli stems from top to bottom, creating thin strips. Add these to the spaghetti pan for the last 30 seconds of cooking time to quickly soften. Drain the pasta and broccoli in a colander and return them to the pan. Pour over the sauce.
Roughly chop the parsley leaves and add them to the pan. Pour over the remaining 2 tablespoons of oil and squeeze over the juice of a whole lemon, catching any pips in your other hand. Mix everything together and serve immediately.
Mini Pizza Tarts.
These tarts are incredibly easy to prepare, really flavoursome and look impressive. They’re perfect for a starter or light lunch and are an opportunity for you to get creative with your decoration. The fluffy melt-in-your-mouth crunch of the pastry makes for a decadent but messy meal!
SERVES 6.
1 x 320g sheet ready-rolled dairy-free puff pastry.
½ red onion.
½ courgette.
12 cherry tomatoes.
6 sun-dried tomatoes.
2 tbsp capers.
12 pitted Kalamata olives.
2 tbsp plant-based milk.
50g dairy-free cheese, optional.
handful small fresh basil leaves, to serve.
FOR THE TOMATO SAUCE.
3 tbsp tomato purée.
1 tbsp olive oil.
1 tbsp water.
2 tsp balsamic vinegar.
½ tsp pepper.
½ tsp salt.
Preheat oven to 180°C. Baking tray. Pastry brush.
Take the puff pastry out of the packet and unroll it on to the baking tray, keeping it on the parchment paper it’s wrapped in. Take a sharp knife and cut the pastry into 6 equal squares and separate them slightly. Run the tip of the knife lightly around the edge of each square to score a 1½cm border.
Put all the ingredients for the tomato sauce into a small bowl and mix with a fork. Spread the sauce inside each pastry square, up to the border.
Peel the red onion and trim the courgette and cherry tomatoes. Finely slice them along with the sun-dried tomatoes, capers and olives (it’s important they’re cut very fine so they cook quickly). Arrange artfully over each pizza square, keeping the borders free. Brush the edges of the pizzas with the plant-based milk.
Put the tray in the oven and cook for 20–22 minutes, then remove and neatly grate the dairy-free cheese, if using, over the top of each square. Put the tarts back in the oven for 3 minutes to melt (if you cook them for any longer the cheese will start to harden)
Remove the tray from the oven, scatter the basil leaves over the tartlets and serve immediately.
Nice Spice Rice.
This quick and easy dish is a regular late-night meal in the BOSH! studio. It’s healthy, colourful and also delicious, with a salty, sweet, nutty flavour and an incredible number of healthy veg. Works great as a quick meal or a side, or as a leftover lunch the following day!
SERVES 3–4.
100g kale.
20g fresh coriander.
2 large garlic cloves.
5cm piece fresh ginger.
1 large fresh red chilli.
5 spring onions.
1 red pepper.
1 tbsp coconut oil.
1 tbsp toasted sesame oil.
25ml maple syrup.
4 tbsp light soy sauce.
80g baby corn.
60g small asparagus shoots.
80g sugar snap peas.
80g sprouting broccoli.
120g smooth peanut butter.
30ml water.
500g cooked basmati rice (shop-bought or pre-cooked).
sriracha sauce, to serve, optional.
fresh СКАЧАТЬ