Bay Harbour: June 10, 2020

PAGE 12 Wednesday June 10 2020
BAY HARBOUR
Latest Canterbury news at starnews.co.nz
Tasty Bites
Winter veggies some of the most indulgent
Seasonal winter
vegetables are arriving
in-store and dropping in
price. So here’s a couple
of recipes featuring two
hearty favourites - leeks
and yams
Kale, ricotta and leek
lasagne
4 servings
Ingredients
300g kale, woody stems removed
and leaves chopped
1 tbsp olive oil
3 leeks, trimmed (about 400g),
halved lengthways, washed and
chopped
1 clove garlic, crushed
350g ricotta
150ml vegetable stock
4 tbsp fresh pesto
250g fresh lasagne, about 8
sheets
30g parmesan (or veggie alternative),
finely grated
Directions
Heat the oven to 200 deg C
(180 deg C fan). Drop the kale in
boiling salted water, bring back
to a simmer then cook for 5min.
Drain really well.
Heat the olive oil in a frying
pan and add the leeks with a good
pinch of salt. Cook for 8-10min
or until really soft.
Add the garlic to the leeks and
cook for 2min. Keep 4 tbsp of
the ricotta aside then stir the rest
into the leeks with the kale. Mix
everything well then add enough
vegetable stock to make it a little
saucy but not watery. Take off the
heat.
Put ¼ of the sauce in the
bottom of an oiled baking dish
approximately 18 x 25cm.
Top with 1 tbsp pesto then two
sheets of lasagne. Repeat three
times, ending with lasagne.
Mix the rest of the ricotta with
another splash of vegetable stock
and spread over the top layer.
Scatter over the parmesan and
bake for 20min until golden and
bubbling.
WINTER VEGGIES: (Left)
Kale, ricotta and leek lasagne.
(Above) Yam and brussels
sprout gratin.
Yam and brussels sprout
gratin
2 servings
Ingredients
200g brussels sprouts
200g yams
2 tbsp butter
2 cloves garlic finely sliced
½ tsp fresh thyme leaves
½ tsp vegetable stock or use
chicken
Salt & black pepper to taste
½ cup cream
¼ cup parmesan cheese to garnish
Directions
Preheat the oven to 180ºC.
Blanch the sprouts in boiling
water for 5min. Drain well and lay
them in a single layer with the yams
in an ovenproof dish or skillet.
Dot the butter over the top,
scatter the garlic and thyme and
pour over the stock. Season with
salt and black pepper.
Bake for 30-40min, until tender.
Remove from the oven and
switch it to grill mode, lifting the
rack closer to the grill.
Pour the cream over the
sprouts and yams, scatter over the
parmesan and grill for 10min.
Serve while hot.
A place to call your own?
Here’s a helping hand
You could qualify
for a First Home Grant
of up to $10,000 per person
or a 5% deposit First
Home Loan – or even both.
Find out more at
KaingaOra.govt.nz/firsthome