Tag Archives: snow peas

Forbidden Black Rice Salad

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I am fairly new to black rice but I’m already a fan, it has so much flavour and makes amazing salads.

Leftovers from dinner go into the boys lunches as a wrap filling with a little leftover chicken or pork.

Serves 10.

Ingredients

200g black rice

500mls water

3 spring onions, sliced finely

250g snow peas, cut into pieces no larger than 1cm

1/2 a head of broccoli, tiny florets broken off, stalks chopped very finely

2 eggs, hard boiled, grated

3 tablespoons sesame oil

3 tablespoons black rice vinegar

1 tablespoon gluten free soy sauce

2 tablespoons sesame seeds

Method

Wash the rice and tip into a pan with a well fitting lid.

Add the water, cover and bring up to the boil.

Allow to simmer, covered for 35minutes. Leave the lid on and allow the rice to cool in the pan.

Once the rice has cooled, run it under some cold water and set aside to drain.

In a small bowl, whisk the sesame oil, vinegar and soy sauce. Check the flavour, you may prefer a little more soy.

In a large bowl combine the salad ingredients and pour over the dressing, stir well through and allow it to sit to develop the flavours for two hours before serving.

Salade Nicoise

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My version of the French classic, so good even my boys eat it all, including the anchovies!

The anchovies have a little soak in the milk to reduce the saltiness and make them more palatable to the boys, a thirty minute soak and then dried on paper towel is ideal.

Serves 4-6.

Ingredients

425g tin tuna in olive oil, drained

8 anchovies in oil, drained

60mls milk

4 eggs, hard boiled, halved

8 kalamata olives

1 teaspoon baby capers in vinegar, rinsed

160g snow peas, string removed, cut in three lengthwise

3 spring onions, topped and tailed, finely sliced

200g mixed lettuce leaves

DRESSING

1 tablespoon white wine vinegar

3 tablespoons olive oil

1/2 clove garlic, minced

salt and pepper

Method

Prepare the dressing, combine all of the ingredients and set aside.

Layer the anchovies in a small bowl and pour over the milk, give them a wee swirl and then set aside for thirty minutes.

Remove the anchovies and dry on kitchen towel, discard the milk.

I tend to layer the salad, keeping a few pieces from each ingredient back, toss gently and then top with the reserved pieces.

Dress the salad and serve.

Broccoli and Sugar-snap Peas with Garlic and Pine Nuts

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This has become my favourite way to cook broccoli as it remains lovely and crunchy with the peas and pine nuts.

Serves 8.

Ingredients

40g pine nuts

1 tablespoon olive oil

1 clove garlic, finely sliced

1 head broccoli, florets removed

50mls water

200g sugar snap peas, topped and tailed

salt and pepper

Method

Heat a small frying pan over medium heat, add the pine nuts and roast until getting a little colour, set aside.

In a large frying pan with lid, heat the oil over medium heat.

Add the garlic and cook until soft.

Add the broccoli, stir fry to coat in garlic for 30 secs.

Add water, cover with lid and turn heat to high.

Cook covered for 2 mins, shaking pan half way.

Add the sugar snap peas and cover.

Cook for 1 min, remove lid, boil off any water, spoon onto serving plate and sprinkle over the pine nuts.

Season with a little salt and pepper.