Serves:
2-3
Recipe:
Coconut Creamy Beans:
2 Cans Butter Beans, Drained
Cavalo Nero, 5 Stalks
1 Leek, Washed, Halved and cut into half moons
2-3 Cloves, Minced
200ml Coconut Cream
Glug Of Olive Oil
1 Vegetable Stock Cube, dissolved in 150ml Boiling Water
Juice of 1/2 Lemon
Handful Fresh Parsley, Roughly Chopped
Salt And Pepper To Taste
Enoki Mushrooms:
2 Packets of Enoki
Drizzle of Olive Oil
Drizzle Of Balsamic Vinegar
Salt & Pepper To Taste
Agave Chillli Oil:
2 Tablespoon Chilli Oil
1 Tablespoon Agave
Pre-heat Oven to 180c/200c Fan
Break Up Mushrooms using hands, coat in olive oil, balsamic vinegar and season with salt and pepper. Spread evenly on a baking tray and roast for 15 minutes till crispy & golden.
Add a good glug of olive oil to a skillet/saute pan on a medium heat. Add the leeks with a pinch of seat salt and allow to soften for 4-6 minutes. Add the minced garlic and fry for another minute till fragrant. Add the butter beans, coconut cream & veggie stock. Break up some of the butter beans with the back of the spoon. Tear the kale into the pan with your hands and allow to soften for 4-5 minutes. Finish with the juice of 1/2 lemon, fresh parsley and lots of freshly cracked black pepper. Mix chilli oil and agave together. Serve in a bowls, drizzle on the agave chilli oil and scope up with a frozen Paratha!
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