![]() ![]() Leave the mixture to cook for 10 minutes or so.ĭrain the artichokes, slice each one in half, and add to the cooked potatoes and onion. Peel the onion, slice it into fine rings, then add to the softening potatoes. Pick the rosemary needles from their stalks, chop them up roughly and then stir into the potatoes. Keep an eye on them, tossing them from time to time so they colour evenly. Warm the butter and oil in a frying pan, add the sliced potatoes and leave to cook over a low to moderate heat for 15-20 minutes or so until the potatoes have softened and coloured nicely. Marinated artichokes are often sold loose at deli counters, but are also available in jars.Ĭut the potatoes into thick coins. Other tortilla-friendly possibilities are grilled green or red peppers and slim slices of chorizo. Scatter with chopped chives and serve with warm sesame bread. Lay the beetroot on the warm cheese and trickle over the last few drops of dressing. Toss gently, then pile in the centre of a serving plate, leaving a little dressing behind in the bowl.Ĭut the halloumi into thick slices and fry or grill it, without oil, until it starts to slightly soften. Cut the cooked beetroot into thick segments, six or eight per beet, then add to the dressing. Skin the beets by pushing at the skin with your thumbs till the skin slides cleanly off. Crush them lightly in a pestle and mortar or with the back of a heavy spoon, then stir into the dressing and set aside. Toast the coriander seeds in a dry frying pan for 3 or 4 minutes till fragrant. Trickle in the balsamic vinegar and then the olive and walnut oils, beating as you go. To make the dressing, squeeze the lemon juice into a small bowl, add a pinch of salt and stir to dissolve. Bake for 45 minutes or until you can insert a metal skewer with little pressure. Season with salt and black pepper then cover the tin tightly with foil. ![]() Rinse the beets well under running water, then put them in a roasting tin or baking dish. Trim the beetroot of any leaves, taking care not to cut or tear the skin. Serves 4 as a light lunch with sesame breadīeetroot 8 small, no larger than a tennis ball Artichoke tortillas, aubergine curry and more in part 3 of Observer Food Monthly's celebration of Nigel Slater's first 20 years with the Observer. ![]()
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