Recipes

    Overnight Couscous Tabbouleh

    Overnight Couscous Tabbouleh http://rgfresh.co.uk/wp-content/uploads/Couscous-Tabbouleh-4.jpg 1500 833 R&G Fresh R&G Fresh http://rgfresh.co.uk/wp-content/uploads/Couscous-Tabbouleh-4.jpg

    Preparation Time

    35-40 minutes

    Yield: 4 servings

    Ingredients

    • 100g couscous
    • 3 large, juicy tomatoes, roughly chopped
    • ½ cucumber, peeled and diced
    • 50g flat-leaf parsley, chopped
    • 25g fresh mint, chopped
    • 2 tbsp chives, chopped
    • 1 small red onion, finely chopped
    • 50g raisins
    • Juice of ½-1 lemon
    • Dash of hot sauce

    How to make

    1) Put the couscous into a large bowl and add the tomatoes, cucumber, parsley, mint, chives, red onion, raisins, and lemon juice. Mix well. Season to taste with salt, pepper and a few shakes of hot sauce.

    2) Cover, and leave in the refrigerator or a cool place for 4-8 hours, or overnight. Let it come to room temperature before serving.

      Easy Bruchetta

      Easy Bruchetta http://rgfresh.co.uk/wp-content/uploads/Bruchetta.jpg 1500 833 R&G Fresh R&G Fresh http://rgfresh.co.uk/wp-content/uploads/Bruchetta.jpg

      Preparation Time

      35-40 minutes

      Yield: 4 servings

      Ingredients

      • Handfuls nice mixed ripe tomatoes
      • 1 small bunch fresh basil, leaves picked
      • Sea salt
      • Freshly ground black pepper
      • Olive oil
      • Good-quality white wine or herb vinegar

      How to make

      1) The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.

      2) The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

      3) Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty.

        Garden Herb Spread

        Garden Herb Spread http://rgfresh.co.uk/wp-content/uploads/herb-spread.jpg 1500 833 R&G Fresh R&G Fresh http://rgfresh.co.uk/wp-content/uploads/herb-spread.jpg

        Preparation Time

        35-40 minutes

        Makes around 500g

        Ingredients

        • 60g raw cashews
        • 1 garlic clove, chopped
        • 450g firm tofu, drained
        • 2 tbsp fresh basil, chopped
        • 2 tbsp fresh thyme
        • 1 tbsp fresh tarragon
        • 2 tbsp fresh oregano, chopped
        • Juice of 1 lemon
        • 30g red onion, chopped
        • ¼ tsp salt
        • 2 tbsp nutritional yeast
        • Salt and black pepper

        How to make

        In a blender, blitz the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble in the tofu. Blend until relatively smooth. Add everything else and pulse. You don’t want the onion and herbs to completely puree – they should be chopped into small bits.

        You can serve immediately, but it’s best when it has been chilled for at least 30 minutes.

          Amazing Marinara Sauce

          Amazing Marinara Sauce http://rgfresh.co.uk/wp-content/uploads/Marinara-1.jpg 1500 833 R&G Fresh R&G Fresh http://rgfresh.co.uk/wp-content/uploads/Marinara-1.jpg

          Preparation Time

          35-40 minutes

          Yield: 4 servings

          Ingredients

          • 3 cans Italian Plum Tomatoes (I Recommend San Marzano, 26- To 28-ounce Cans)
          • 60 ml Olive Oil
          • 12 cloves Coarsely Chopped Garlic
          • 12 leaves Fresh Basil, Sliced
          • 2 teaspoons Chopped Flat Leaf Parsley
          • 1 teaspoon Salt
          • Freshly Ground Black Pepper

          How to make

          1) Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.

          2) In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat.

          3) Add the basil, parsley, salt, and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.

          4) Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.

          5) Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate for up to 1 week or freeze for up to 1 month. (I freeze one cup portions flat in baggies so I can easily thaw as needed.)

            Royal Potato Salad

            Royal Potato Salad http://rgfresh.co.uk/wp-content/uploads/potato-salad-1.jpg 1500 833 R&G Fresh R&G Fresh http://rgfresh.co.uk/wp-content/uploads/potato-salad-1.jpg

            Preparation Time

            35-40 minutes

            Yield: 4 servings

            Ingredients

            • 800g jersey royals, cleaned but not scrubbed
            • 15 quail eggs
            • 150g petit pois (blanched for 30 seconds and refreshed)
            • 60g parmesan, grated
            • 60g pine nuts
            • 2 cloves garlic, crushed
            • 20g basil leaves
            • 20g parsley leaves, plus extra for garnishing
            • 1 bunch mint leaves, finely shredded
            • 200ml olive oil
            • ½ tsp white-wine vinegar
            • Salt and pepper

            How to make

            1) Put the eggs in a saucepan, cover with cold water and bring to a boil: simmer for 30 seconds (semi-soft) to two minutes (hard-boiled), according to taste. Refresh in cold water and peel.

            2) Cook the potatoes for 15-20 minutes until soft but not falling apart. Meanwhile, put the basil, parsley, parmesan, pine nuts and garlic in a food processor and blitz to a paste. Add the oil and pulse until you have a runny pesto.

            3) As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. Mix well, even crush the potatoes slightly, so all the flavours mix.

            4) Taste and adjust the seasoning, being generous with the pepper. Cut the eggs in half and fold into the salad. Garnish with parsley.

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