RAW RAINBOW SLAW

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INGREDIENTS

(SERVES 4)

SLAW
3 Carrots (rainbow if possible)
3 Beetroots (mix of colours if possible)
5 or 6 Rainbow Chard Stalks
1 Pear (or Apple)
1 Handful of Blackberries
1 Handful of Pecans (or Walnuts)
1 Handful of Pumpkin seeds (or Sunflower Seeds)
A Splash of Maple Syrup
A Pinch of Flaked Sea Salt and Ground Black Pepper

DRESSING
3 Tbsp Olive Oil
The Zest and Juice of 1 Lemon
1 Tbsp Tahini
1 Tbsp Apple Cider Vinegar


APRON
Purple CrossOver

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RAW RAINBOW SLAW

I have a thing about bad coleslaw - I hate it! I’m scarred by the mayo heavy, translucent white cabbage with measly bits of carrot stuff you got on the side with a panini in the school canteen. I remember my mum used to make this super fresh and crunchy salad with all sorts of shredded veg, nuts and even some fresh or dried fruit mixed through with a zesty dressing (it was her not so subtle attempt to get as much raw veg as possible into us kids). For years I loved these colourful dishes, oblivious to the fact that they were in fact a ‘slaw’ - since that discovery I have created hundreds of exciting and exotic flavour combinations of ‘coleslaw’ - easily blowing that white flavourless slop out of the park every time. This recipe is jammed with all the veg I have growing in the garden at the moment and topped with berries from the bushes. This is one of those recipes you don’t have to take too seriously - use what you have. If you don’t have pear, swap it for an apple, walnuts for pecans… add celery or radish is you have it. Basically play with flavours, colours and textures - there is no right or wrong!


METHOD

Apron on

Lightly toast your nuts in a pan to release their flavours. As they start to smell deliciously nutty toss them with a splash of maple syrup and a pinch of salt. Lay them on a sheet of greaseproof paper to cool. Once cool, roughly chop using a sharp knife.

Peel, chop, and shred all your veg as thinly as possible (use a mandoline for the beetroot and carrot if you have one). Place everything in a big bowl.

Combine all the dressing ingredients together in a little jug and stir or quickly hand whisk.

Thinly slice your pear and add it to your big bowl of veg. Pour over the dressing, add the nuts and toss well.

Finely add your berries at the end so they don’t get mushed up - they will be a pretty pop of colour!

Enjoy,

Sarah x

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BLACKBERRY PICKING

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Blackberry Picking by our local poetic hero Seamus Heaney. This poem plays on repeat in my mind at this time of year as I walk the country lanes and roads picking berries for the kitchen, nibbling as I go.


Late August, given heavy rain and sun
For a full week, the blackberries would ripen.
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer's blood was in it
Leaving stains upon the tongue and lust for
Picking. Then red ones inked up and that hunger
Sent us out with milk cans, pea tins, jam-pots
Where briars scratched and wet grass bleached our boots.
Round hayfields, cornfields and potato-drills
We trekked and picked until the cans were full,
Until the tinkling bottom had been covered
With green ones, and on top big dark blobs burned
Like a plate of eyes. Our hands were peppered
With thorn pricks, our palms sticky as Bluebeard's.
We hoarded the fresh berries in the byre.
But when the bath was filled we found a fur,
A rat-grey fungus, glutting on our cache.
The juice was stinking too. Once off the bush
The fruit fermented, the sweet flesh would turn sour.
I always felt like crying. It wasn't fair
That all the lovely canfuls smelt of rot.
Each year I hoped they'd keep, knew they would not.

Apron - HEAVY NAVY

Poem - Seamus Heaney
Photography - Taca

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Source: https://www.enrichandendure.com/notebook/f...

THE BEST FRESH BRUSCHETTA

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INGREDIENTS

(SERVES 4)
400g cherry tomatoes (try and get a mix of colours if possible)
400g sweet cantaloupe melon
2 unwaxed limes
50g pickled peppers
Small bunch of basil
Flaked sea salt and freshly ground black pepper
Olive oil
4 thick slices of good sourdough bread
2 cloves of garlic

APRON
Lava CrossOver

TEA TOWEL
Turquoise Tea Towel

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THE BEST FRESH BRUSCHETTA

This simple bruschetta is a carnival of colours and a true festival of flavours. The twist away from traditional bruschetta will excite and ignite your taste buds. The mix of ingredients might sound a little random but trust me the fresh flavours of the melon, tomato, lime and basil together make the perfect marriage. There is a slight kick from the pickled peppers which adds that extra spark to this beautiful aromatic mix. Choose the best ingredients you can, if possible home or locally grown fruit and veg and good bread (sourdough if possible). I served this as a starter at my first Supper Club and needless to say every single last plate came back shiny clean with not one crumb nor morsel of topping on them.


METHOD

Apron on


Heat the oven to 220C (200C fan)/.

Cut 4 chunky slices of sourdough. Drizzle them with olive oil and sprinkle with a hefty pinch of salt. Set them on a baking tray and roast until they are toasted on one side then turn to crisp up the other side.

While your toast is doing it’s thing - Chop up your tomatoes. Don’t worry if they are different sizes, the texture contrast of the chunks works. Cut up the melon and add it to the bowl of tomatoes. Add the juice of 1 lime and the zest of 2. Finely chop the pickled peppers and put them in the bowl with the torn basil. I like to drain my mix in a colander so it’s not too wet on the toast. Be sure to save the liquid, it will make a delicious dressing.

Once your bread is nice and crispy, rub one side with a clove of garlic (be brave and smother it on, the more garlicy the better).

Pile on your tomato mix high.

Enjoy,

Sarah x


Apron - Lava CrossOver
TeaTowel - Turquoise
Photos - Taca Works