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Posts Tagged ‘Rainbow chard’

Crispy Chickpeas & Lamb with greens and garlic yoghurt

We made this Alison Roman dish because we had Rainbow Chard kindly given to us and as often happens, we discovered a gem. Crispy lamb and chickpeas – a divine combination!

Wine Suggestion: we think this goes with more serious Gamay: one of the Beaujolais Cru’s, like Moulin au Vent, Brouilly or Morgon. It needs good fruit, depth to the tannins, earthiness and freshness, without crunchy acidity.

Crispy chickpeas and lamb with greens & garlicky yoghurt – serves 4

FOR THE GARLICKY YOGHURT:

  • 240ml full-fat or 2% Greek yoghurt
  • 1 clove of garlic, finely grated
  • 1 tbsp lemon juice

FOR THE CHICKPEAS & LAMB:

  • 1 large or 2 small bunches of Swiss chard or kale
  • 6 tbsp olive oil
  • 350g lamb mince
  • 3 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 400g tin chickpeas, drained and rinsed
  • 1 tsp crushed red pepper flakes
  • Tomatoes, quartered – to serve

To make the garlic yoghurt combine the yoghurt, garlic and lemon juice in a small bowl and season with salt and black pepper.

Separate the leaves and stems from the greens, then slice the stems and roughly tear the leaves.

Heat 2 tbsp of the oil in a large frying pan over a medium-high heat. Add the lamb, garlic and cumin and season with salt and black pepper.

Break up the lamb as it cooks until brown and crispy – about 8-10 minutes. Use a slotted spoon to transfer the lamb to a bowl.

Add the rest of the oil, the chickpeas and red pepper flakes to the frying pan and season. Cook until the chickpeas are well browned and starting to crisp up – about 8-10 minutes. Return the lamb to the pan and toss together. Transfer to a large serving dish.

Add the chopped stems to the frying pan with some seasoning. Cook for a couple of minutes to soften slightly, then add the leaves and toss until wilted – about 30 seconds. Season again if needed.

Smear the yoghurt over the bottom of plates or bowls and top with the chickpeas and lamb, the sautéed greens and the tomatoes.

(Original recipe from Dining In by Alison Roman, Clarkson Potter, 2017.)

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Chickpea & Rainbow Chard Pork

We made this with some fabulous rainbow chard from one of our best friends’ vege patches. So simple and super tasty.

Wine Suggestion: Find a youthful Tempranillo with little or no oak influence, juicy fruit and not too much extraction (tannins). Chill it for 30 minutes and enjoy. Our choice, the Paco Garcia Rioja Seis.

Chickpea & Chard Pork – serves 4

  • 400g pork fillet, seasoned with salt and black pepper
  • 1 x 480g jar of roasted red peppers in brine, drained and diced into 1cm cubes
  • 300g rainbow chard, finely sliced including the stalks
  • 1 heaped tsp of fennel seeds
  • 1 x 660g jar of chickpeas

Heat a large shallow casserole over a high heat. Put 1 tbsp of oil into the pan along with the pork and sear for 5 minutes, turning over halfway (you can cut it in half if it fits easier).

Remove the pork from the pan, then add the fennel seeds, peppers and chard to the fat left behind. Stir fry for a couple of minutes before pouring in the chickpeas and their juice. Season, stir well and bring to the boil. Nestle the pork in to the chickpeas so that it’s touching the bottom of the pan and pour over any juices from the plate. Cover and simmer gently for 12 minutes or until the pork is just cooked through, turn the pork over now and then as it cooks.

Rest for 2 minutes, then slice the pork and check the chickpeas for seasoning. Add a splash of red wine vinegar and a drizzle of oil before serving.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

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