Optimum Nutrition Summer 2018 PREVIEW

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ON YOUR PLATE Cooking for the Senses: Vegan Neurogastronomy by Jennifer Peace Rhind and Gregor Law is a cookbook for the food lover who wants to get more out of plant-based dishes. We share four recipes, perfect for summertime APPLE PESTo Cooking for the Senses says: e all know pesto so well now. I “Wguess there was a time when it was a rare commodity in the UK, like good olive oil or real spaghetti, but now we use it almost too easily. It’s manufactured and packed on to our supermarket shelves like any other sauce or dressing — and is much the worse for it in my opinion. “I first experienced the real thing while on honeymoon in Tuscany many years ago. The owner of the villa we were staying in had left a welcome pack of food — as the villa was situated way up in the mountains, some way from any local shop (which incidentally was packed high with pasta flour but not a packet of pasta in sight… tells you something, eh?) — and it included beautiful fresh pesto and fresh bread, as well as some of his own sparkling wine. Maybe I was starry-eyed in love or maybe hungry from my wedding hangover but…that was pesto! It was nothing like the stuff sold in jars here. It’s so much more worthwhile making some than buying some — it just tastes so much better and inevitably less ‘manufactured’.” Ingredients • Large handful of good fresh basil leaves • 1 fresh apple (preferably green), cored, peeled and roughly chopped • 1 clove garlic, peeled and roughly chopped • 40 g (¼ cup) toasted pine nuts • 80 ml extra virgin olive oil • Squeeze of lemon juice • Sea salt • Freshly ground black pepper Method Combine all the ingredients, except the lemon juice, in a food processor or large pestle and mortar if you have one, and blend to create the pesto. Add the lemon juice and stir through. Taste and adjust for seasoning with a little salt and pepper if you think it’s required. It will be subtly sweeter than you’re used to, although it shouldn’t be over-sweet. 20 OPTIMUM NUTRITION | SUMMER <strong>2018</strong>
ON YOUR PLATE Fennel Vichyssoise with white grapes and dill oil Cooking for the Senses says: ichyssoise is a classic French soup traditionally served cold. Needless to say, it’s most delicious on hot summer days when its “Vcooling influence has greatest effect. [Vegans] only need to adapt the cream you are using (if you’re using it at all). “I first experienced this, not surprisingly, in France. Not, though, in a fine-dining city restaurant but in Terminal 2 of Charles De Gaulle Airport. With hours to wait for our connecting flight, we walked almost the entire length of the sweltering airport looking for something more appealing to eat than fast food and found a French brasserie serving classic French fare — and doing very well out of a long lunchtime. “We waited for a table and were seated by our waiter, who subsequently brought food fit for any Parisian restaurant. It was like an oasis in the desert — and this recipe is my memory of my first course, albeit slightly embellished with grapes and a little dill oil.” Ingredients • 2 large fennel bulbs, trimmed • 1 large onion • 3 medium-large potatoes, peeled • 30 g (¼ cup) dairy-free butter Method Slice the fennel, onion and potatoes thinly on a mandolin or with a sharp knife. Melt the butter and olive oil together in a large pan, add the fennel and onion, and gently cook down for 10–15 minutes until soft and only just colouring. Add the potato and stock, bring to the • 1 tsp olive oil • 1 litre good-quality vegetable stock • Sea salt • White pepper boil, then reduce the heat and cook for a further 30 minutes. Remove from the heat, check for seasoning and add a little sea salt if required plus a little white pepper. Add the Pernod and stir through, before allowing to cool. Blend the soup and pass • 2 tbsp Pernod • 50 ml dairy-free cream (optional) • Handful of white seedless grapes • Dill oil through a fine sieve, pushing it gently through with a ladle. Allow to cool completely before covering and refrigerating. Serve well chilled (cream stirred through if using) with a few halved white grapes in the centre and dots of dill oil. SUMMER <strong>2018</strong> | OPTIMUM NUTRITION 21
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Page 4 and 5: FOOD FACT FILE ResvEratrol A glass
Page 8: FEATURE In the middle of summer we

Optimum Nutrition Summer 2018 PREVIEW

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