Guildford Living Feb - Mar 2020

CEVICHE DE
ALCACHOFAS
By Martin Morales, chef, writer and
founder of Ceviche Family. Serves 4.
‘On a recent trip to the region of Junín,
near a town called Concepción, in
Peru, I drove by field after field of
beautiful, ripe artichokes. There were
women in the fields harvesting and
collecting them. Knowing then that the
freshest artichokes would be on offer, I
stopped by a roadside restaurant and
had a perfect artichoke ceviche – the
inspiration for this recipe.’
Fairtrade ingredients: olive oil, black
pepper.
Taste the good: Fairtrade spice farmers
in India invested Fairtrade Premium in
community kitchens to cook lunch for
schoolchildren to encourage those from
poor families to attend school.
INGREDIENTS
8 artichoke hearts, quartered
2 small parsnips, peeled and cut into thin
batons
2 carrots, peeled and cut into thin batons
2 red onions, finely sliced
A small bunch of basil leaves, finely
chopped
A few iceberg lettuce leaves, shredded,
to serve
For the dressing
2 tbsp Fairtrade olive oil
Juice of 12 limes
2 medium-heat red chillies, deseeded
18 | www.guildfordliving.co.uk
and finely chopped
Salt and freshly ground Fairtrade black
pepper
INSTRUCTIONS
Bring a saucepan of salted water to the
boil. Blanch the artichoke hearts and
parsnip and carrot batons for 3–4 minutes
until just tender, then drain thoroughly
and either chill in iced water or cool under
running water.
Put the red onion in a large bowl and add
the cooled blanched vegetables.
Make the dressing by whisking together
the olive oil, lime juice and chilli and
season with plenty of salt and pepper.
Pour the dressing over the vegetables,
sprinkle over the basil leaves and stir very
gently to combine.
Serve on a bed of shredded iceberg
lettuce.
OKRA STEW
Ceviche de
Alcachofas
By Zoe Adjonyoh, chef, writer and founder
of Zoe’s Ghana Kitchen. Serves 4.
‘Okra is a common west African
ingredient and one I use in my restaurant
kitchen as well as my home. When I
started Zoe’s Ghana Kitchen, I looked
for new ways to incorporate this unique
vegetable into dishes. Okra stew is one
of my absolute favourites and one of the
most traditional Ghanaian dishes I cook.’
Fairtrade ingredients: peanuts, curry
powder, chilli, ginger.
Taste the good: Fairtrade peanut
farmers in Nicaragua used their Fairtrade
Premium to equip themselves with new
skills and tools to make handicrafts,
bringing in vital additional income.
INGREDIENTS
200ml (7fl oz) sustainable red palm
oil or carotene oil (can be substituted
for Fairtrade coconut oil, rapeseed or
sunflower also)
1tsp Fairtrade chilli powder
1tsp extra hot Fairtrade curry powder
tsp salt
2 medium red onions, finely diced
2 garlic cloves, very finely chopped
7.5cm (3-inch) piece fresh root ginger,
finely grated (un- peeled if organic)
1 Scotch bonnet or habernero chilli,
deseeded and diced
750g ripe plum tomatoes, cubed or
blended
1tbsp tomato purée
250ml good-quality vegetable stock
500g okra, trimmed and sliced
150ml water
Chopped Coriander and sliced Anaheim
chillies to garnish
INSTRUCTIONS
Heat the oil on low–medium heat until it
melts (palm oil has a low smoke point,
so be careful not to let it burn), add the
onion and sauté gently for a few minutes
until translucent. Add the spices, garlic,
ginger and Scotch bonnet and stir well,
then sauté for a further 5 minutes.
Cook in the tomato purée stirring well,
then pour in the vegetable stock to de
glaze the pan, reduce the heat to low,
then add the tomatoes and salt, cover
and simmer for 25 minutes until they start
to lose their tartness.
Add the sliced okra to the pot with the
measurement water, stir though once or
twice and replace the lid and simmer for
a further 15-20 minutes until the okra is
just tender. Season to taste.
This dish is traditionally served in a bowl
with banku on a side plate and fried
plantain along with a finger bowl.
SOOJI HALWA
LADOO
Semolina halwa balls By Asma Khan,
chef, writer and founder of Darjeeling
Express. Serves 6-8.
‘Indian desserts can often be too rich
and sweet for many people. But this is
an ideal end to a festive meal as it is
light and – unlike many other desserts –
soaked in neither cream nor milk. Nutmeg
is best grated yourself from the whole