Nor'West News: March 14, 2024

Thursday March 14 2024 9
Mix it up with tasty
vegetarian dinners
Nutritional therapist Amelia
Freer’s book The Organised
Cook not only has recipes
but also plenty of advice and
practical tips to turn people
from frazzled and frustrated
into calm and organised in the
kitchen
Season to taste with salt and pepper.
Serve warm with a little yoghurt (or dairyfree
alternative) swirled through, if you
fancy, and coriander sprinkled on top.
Best black bean burger
This is definitely
the best bean
burger I have
made and I’ve
made a lot. The
recipe was inspired
by a wonderful
bean burger
on Sally’s Baking
Addiction blog,
but I’ve reduced
the number of
ingredients.
Vegetarian, gluten
free.
HAYDN LAUNCHES A CLEARANCE
STORE OFFERING EXCEPTIONAL
VALUE ON PAINTING AND
DECORATING TOOLS
Haydn, a revered name in the Painting
& Decorating industry for over five
decades, proudly announces the opening
of its first-ever factory seconds shop. As a
100% New Zealand owned and operated
family business, Haydn has been a trusted
supplier for more than 50 years, serving
more than 1,300 retailers nationwide.
Located at 8 Detroit Drive in the
Rolleston Industrial Zone area of
Christchurch, Haydn Outlet Store
accessories, cleaning products, tapes and
much more.
CEO Trevor Haydon explains, “Our
main goal with the outlet store is to
provide our customers with access to
items that, for commercial reasons, would
not be available through our traditional
retail channels. In practice this means
we will stock anything from short run,
discontinued or deleted lines, through
to products with minor imperfections,
Makes 4
Haydn Outlet Store at 8 Detroit Drive
Head Office at 2 Link Drive, Izone
One-pot green dahl
This is a one-pot wonder that we often
make for Sunday night dinner at our
house. Nourishing and wholesome,
it really sets us up for the week ahead. I’ve
added extra greens here with some Swiss
chard, but you could easily swap this for
spinach, beet leaves or even a couple of
handfuls of peas, if that’s what you have
to hand. Gluten free, dairy free, vegan/
vegetarian.
Ingredients
2 × 400g tins of black beans, drained and
rinsed
1 Tbsp olive oil, plus extra for drizzling
½ red pepper, deseeded and roughly
chopped
1 shallot or small onion, roughly chopped
220g mushrooms, roughly chopped
2 cloves garlic, crushed
1½ tsp ground cumin
½ tsp sweet smoked paprika
½ tsp dried mixed herbs
65g breadcrumbs (use gluten-free, if necessary)
80g feta, crumbled
1 large free-range egg
1 Tbsp Worcestershire sauce
promises to be a haven for DIY aficionados
& tradies alike that are seeking an eclectic
range of painting and decorating tools and
hardware at incredible prices.
The outlet store will offer a constantly
changing array of products including
paint brushes, artist and cosmetic brushes,
rollers, roller sleeves, paint tools and
hardware, protective wear, clothing and
accessories, surface protection, painting
incorrect or obsolete packaging,
essentially lines that are either no longer in
production or possessing any defect that
will not adversely affect any performance
characteristic.”
Operating from Monday to Friday, 7:30
am to 4:00 pm, the store welcomes both
trade professionals and the general public
to explore this unique selection of painting
and decorating items.
Serves 4
Ingredients
1 shallot or ½ medium white onion,
sliced
1 Tbsp coconut oil or mild olive oil
1 large piece of fresh root ginger (about
3cm), peeled and grated
2 cloves garlic, grated
1 green chilli, deseeded and chopped
1 tsp mustard seeds
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
300g dried black/brown lentils
1 × 400ml tin of coconut milk
200g Swiss chard, washed and roughly
chopped
Natural or dairy-free yoghurt, to serve
(optional)
Fresh coriander, chopped
Directions
In a shallow saucepan, fry the shallot
or onion in the coconut or olive oil over
a medium heat for 5 minutes, until it
starts to soften and caramelise, stirring occasionally.
Add the ginger, garlic and chilli and all
of the spices, and fry for another 5 minutes,
stirring often.
Mix in the lentils, coconut milk and
650ml water.
Bring to the boil, reduce the heat and
simmer for about 40–50 minutes, stirring
occasionally, until the lentils are soft and
the water absorbed. Add the Swiss chard
and cook for 5 minutes, until wilted.
Directions
Preheat the oven to 150degC
fan/170degC.
Spread the drained beans on a baking
tray and bake for 15 minutes until slightly
dried out. (This is important.) Add the oil to
a medium-large saucepan over a mediumhigh
heat. Add the pepper, shallot or onion,
mushrooms, garlic, cumin, paprika and
mixed herbs and saute for around 8 minutes
until soft. Remove from the heat and set
aside to cool a little.
Place the sauteed vegetables and all the
remaining ingredients, including a good
pinch of salt and grind of pepper, in a large
food processor and pulse until combined,
leaving some larger chunks.
Using wet hands (as it helps prevent the
mixture sticking), shape the mixture into
6 patties (each roughly 8–10cm). Line a
baking tray with parchment paper and place
the patties on top. Put the tray in the fridge
for a couple of hours, to help the patties stick
together.
Preheat the grill to a medium heat or the
oven to 190degC fan 210degC.
If grilling, drizzle a little olive oil over the
patties and place them under the grill for
8 minutes. Turn them over, then grill for 4
minutes on the other side, checking every
few minutes as every grill is different. They
should look a little golden.
If baking, drizzle a little olive oil over
the patties, then bake in the oven for 10
minutes.
Flip them over and bake for a further 10
minutes.
–ODT