We bring you two simple recipes that will let you enjoy simple ingredients in unusual ways.
Pinto Bean and Olive Pate
Serves: 3
Prep time: 30 minutes + overnight soaking time
Cooking time: 3 hours
Calorie count: 400 calories (per serving)
Ingredients:
½ tsp salt
½ tsp smoked paprika powder
3 tsp fresh garlic
¾ cups Kalamata black olives, drained
3 tbsp extra virgin olive oil (divided usage)
2 tbsp red bell pepper, thoroughly chopped
¾ cup pinto beans (Rajma), soaked overnight
Method:
- Drain the rajma and discard the cooking water. Rinse the beans, add to a pan of fresh water and cook on a medium flame for 25 minutes until tender. Turn off the heat, strain the beans, and reserve the cooking liquid.
- Place the reserved cooking liquid back on the flame, and reduce it to half.
- Heat one tablespoon of the olive oil in a pan on a high flame, and lightly char the red bell pepper.
- Blend the remaining olive oil, paprika powder, garlic, olives, bell pepper, rajma and salt to a thick, smooth paste. Use the reduced bean liquid to thin the pate, if required.
- Serve the pate immediately in small sterilised bowls or jars.
Tip: This pate goes well with crinkled vegetable or potato crisps.
Palmyra Palm Ceviche
Serves: 2
Prep time: 20 minutes + soaking time
Cooking time: 5 minutes
Calorie count: 400 calories (per serving)
Ingredients:
Sea salt, to taste
1 tsp lemon juice
3 tsp Malta juice (or orange juice)
½ tsp chipotle hot sauce
1 palmyra palm fruit (Tadgola), peeled, rinsed and sliced thin
4 tbsp fresh jalapenos, finely chopped
3 tbsp extra virgin olive oil (divided usage)
2 tsp chia seeds
½ cup passion fruit juice
Method:
- Soak the chia seeds in the passion fruit for 4 hours to make a coulis.
- Heat 1 tablespoon of olive oil in a pan over medium-high heat, and lightly char the chopped jalapenos to infuse in the hot oil.
- Place a bed of passion fruit-chia seed coulis on a serving platter. Arrange the palm fruit slices on the coulis, and add the remaining coulis on top. Drizzle with the jalapeno-infused oil, lemon and Malta juices, and chipotle hot sauce.
- Sprinkle sea salt and serve chilled.
Tip: Serve on a chilled platter.
