West Dorset Living Feb - Mar 2020

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20 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 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
Sooji Halwa Ladoo spice, as shop-bought ground nutmeg is a shadow of the whole spice.’ Fairtrade ingredients: saffron, cassia bark, cloves, sugar, raisins, nutmeg, cardamom seeds, cashew nuts. Taste the good: Fairtrade cashew nut farmers in Burkina Faso have spent their Fairtrade Premium on increasing adult literacy, bicycles and cereal banks for food security. INGREDIENTS ¼ tsp good-quality Fairtrade saffron strands 1 piece Fairtrade cassia bark, 2.5 cm long 2 whole Fairtrade cloves 150g/ ¾cup Fairtrade granulated sugar 125 ml/ ½ cup melted ghee or unsalted butter 25g Fairtrade raisins (golden or green) 200g/ 1 ¼ cup fine semolina flour ½ tsp freshly grated Fairtrade nutmeg ½ tsp freshly crushed Fairtrade cardamom seeds 40g Fairtrade cashew nuts, chopped A few edible rose petals, to garnish (optional) INSTRUCTIONS In a bowl, infuse the saffron strands in ½ tsp of tepid water. Set aside. Place the cassia bark and cloves in a pan and cover with 500ml/ 2 cups cold water. Bring to a boil over a medium-high heat. Lower the heat, add the sugar to the pan and cook, stirring until all the sugar crystals have dissolved. In a large non-stick karai, wok or frying pan, heat the melted ghee or butter over a low-medium heat. Add the raisins and stir, then remove them with a slotted spoon just before they expand and burst. Add the raisins to the pan with the sugar syrup. Now add the semolina flour to the pan with the ghee or butter, together with the grated nutmeg and crushed cardamom seeds. Gently stir until the grains of the semolina darken and smell toasted (approximately 10 minutes). Keep the heat low as you do not want to burn the semolina grains. Remove the pan from the heat and slowly add the sugar syrup, stirring constantly. The contents will sputter initially but then calm down. Put the pan back on the heat and stir to break up any lumps. Keep the pan on the heat until all the sugar syrup has been absorbed. Towards the end of the cooking, add the chopped cashew nuts and saffroninfused liquid. Once the halwa is cool enough to handle, roll it into ladoos, or balls. Alternatively, you can serve the halwa as it is, warmed and placed in a serving bowl, and let your guests serve themselves. To serve, scatter over a few edible rose petals and chopped pistachios, plus a scattering of raisins to add a festive flourish to this dish. From Monday 24 February to Sunday 8 March, all are invited to join together to celebrate farmers and workers and stop exploitation of the people at the bottom of the supply chain. One easy thing people can do to make a difference is choose Fairtrade. 21
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West Dorset Living Feb - Mar 2020

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