Chef's Recipes

Warm mixed salad

Warm Salad of Pak Choi, Tenderstem Broccoli, Light Curry Pesto, Haricot Beans, Fevs and Sweet Potato

Serves 4

Ingredients:

8 x Tenderstem Broccoli cleaned and trimmed
4 x Pak-choi washed, dried and portioned
50g Pine kernels toasted
50g Basil, Coriander, Fennel, Parsley washed and dried
100ml Olive Oil
50ml Extra Virgin Olive Oil
200ml Vegetable oil
1 x Green chilli deseeded and roughly sliced
2g Madras curry powder
1g Cumin Seeds toasted
1 x Shallot, peeled and diced
50g Dried haricot beans, soaked overnight in cold water
1 x Bay leaf
4 x Broad beans pods, beans removed, blanched and shelled.
1 x Sweet potato, washed, dried and peeled, then 12 paper thin slices, rest diced
2g Rock chives
5g Sea salt
1g White pepper
100ml Vegetable stock

Method:

• Deep fry sliced sweet potato in fryer or pan on stove till crispy, drain, season and set aside.
• In little stock and olive oil, boil diced sweet potatoes, when cooked, remove and blend smooth.
• Haricot beans, sweat in warm pan shallots, then add beans and stock and bay leaf.
• Cook till soft and finish with Extra Virgin Olive oil, broad beans and season. 
• Toast separately the pine kernels and cumin seeds, set aside till ready to use.
• For pesto, blend herbs, chilli, pine kernels, cumin seeds, curry powder and 80ml oil mix.
• In salted water, boil broccoli to just at al dente point.
• In saucepan, with boiling stock and olive oil, braise pak-choi till just cooked.
• Bring all the components to heat, plate and dress plates. 
• Finish with pesto, crisps and rock chives.