Leamington and Warwick Living Jan - Feb 2021
Our first issue of 2021 - we are celebrating the good things COVID has brought - an appreciation of local businesses, a better sense of community, and more time to work on our homes. We have a real-life room transformation, plus the usual dose of recipes and interviews.
Our first issue of 2021 - we are celebrating the good things COVID has brought - an appreciation of local businesses, a better sense of community, and more time to work on our homes. We have a real-life room transformation, plus the usual dose of recipes and interviews.
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to a smooth purée. Stir in the cream alternative; season.<br />
Preheat the oven to 140˚C, gas mark 1.<br />
Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3<br />
minutes until crisp. Drain on kitchen paper; keep warm.<br />
Wash out the pan, then boil the stock, the remaining<br />
1 tbsp miso <strong>and</strong> the maple syrup for 10 minutes, until<br />
reduced to 175ml. Set aside.<br />
Heat the remaining 1 tsp oil in an ovenproof non-stick<br />
frying pan. Fry the mushrooms, stalk-side down, on<br />
a medium-high heat for 2 minutes, pressing now <strong>and</strong><br />
again with a fish slice, until deep golden. Turn, cook<br />
for 2 minutes, then put in the oven for 10 minutes.<br />
Reheat the gravy, add any mushroom juices <strong>and</strong> whisk<br />
in the arrowroot or cornfl our. Simmer until glossy <strong>and</strong><br />
a little thick. Season <strong>and</strong> serve with the veg, sage <strong>and</strong><br />
mushrooms.<br />
COOK’S TIP<br />
Arrowroot is really useful for vegetarian or vegan gravies,<br />
as it adds body without making the gravy cloudy. Avoid<br />
re-boiling once it has thickened.<br />
CITRUSSY AVOCADO, PRAWN &<br />
LENTIL SALAD<br />
Preparation time: 20 minutes<br />
Cooking time: 5 minutes<br />
Total time: 25 minutes<br />
Serves: 2<br />
INGREDIENTS<br />
½ small red onion, sliced into thin rounds<br />
3 essential Waitrose Easy Peelers (sweet m<strong>and</strong>arins or<br />
clementines), 2 juiced, 1 sliced<br />
1½ tsp red wine vinegar<br />
250g pouch Waitrose & Partners Puy Lentils<br />
180g large raw king prawns, patted dry<br />
1 tsp ground cumin<br />
1 garlic clove, crushed<br />
2 tsp sunflower or vegetable oil<br />
1 ripe avocado, ¼ diced, ¾ sliced<br />
28g pack cori<strong>and</strong>er, leaves only<br />
1½ tbsp low-fat natural yogurt<br />
Chilli flakes (optional), to serve<br />
METHOD<br />
In a bowl, toss the onion in ½ of the citrus juice, plus 1<br />
tsp vinegar <strong>and</strong> a little seasoning; set aside. Heat the<br />
lentils according to pack instructions <strong>and</strong> let them cool<br />
a little. In another bowl, toss the prawns with the cumin,<br />
½ of the garlic <strong>and</strong> 1 tsp oil; leave to marinate for a few<br />
minutes.<br />
To make the dressing, put the chopped avocado, 1 tbsp<br />
water, the remaining citrus juice, vinegar, garlic <strong>and</strong> ½<br />
the cori<strong>and</strong>er leaves into a jug. Use a h<strong>and</strong> blender to<br />
whizz until smooth (or use a jug blender). Stir in the<br />
yogurt; season.<br />
Heat the remaining 1 tsp oil in a frying pan <strong>and</strong> sear the<br />
prawns on a high heat until fully cooked, opaque <strong>and</strong><br />
pink throughout – about 3 minutes. Spoon the warm<br />
lentils onto plates, follow with the sliced m<strong>and</strong>arins or<br />
clementines, sliced avocado, prawns, dressing <strong>and</strong> the<br />
onion with a little of its juice. Serve scattered with the<br />
remaining cori<strong>and</strong>er <strong>and</strong> a few chilli flakes.<br />
COOK’S TIP<br />
The avocado dressing in this dish is also a great match<br />
for roast chicken or grilled halloumi.<br />
www.leamingtonspaliving.co.uk | 9
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