Parsley crumbed tofu in tarragon broth with spring vegetables

Parsley crumbed tofu in a tarragon broth with spring vegetables

Ingredients
1 onion, diced
3 celery stalks, chopped
2 carrots, chopped
2 cloves garlic, chopped
5 tarragon sprigs
6 peppercorns
Almond or olive oil
1Tb sea salt
2 Lt water
1 block firm tofu, drain water and cut into blocks
½ bunch Dutch carrots, trimmed and peeled
1 bunch of asparagus, trimmed
1 C peas

Crumb
½ C blanched almonds
½ bunch continental parsley, add stems to broth
1 garlic clove
1Tb almond or olive oil
1tsp sea salt

In a large pot heat 2Tb oil add onion, celery, carrot (not Dutch)and garlic; sweat for a few minutes until softened. Add tarragon, peppercorns, parsley stems, salt and water. Simmer for 40 minutes, liquid will reduce by half.

For the crumb, Blitz together all ingredients.

Pre heat oven to 160°
Heat 1Tb oil in fry pan and fry tofu on all sides. Press crumb together firmly and place on top of tofu. Bake in oven for 15mins or until crumb is golden.

Strain broth into a bowl, discard solids. Return liquid to pot over a medium heat and season to taste. Simmer Dutch carrots in broth for 5mins. Add asparagus and peas cooking for a further 5mins.

To serve, gently place crumbed tofu in bowl, pour broth and vegetables around.
Serves 4

FACT
Tarragon has the flavor of sweet aniseed and mild vanilla. This recipe is also great with the fish replacing the tofu.

Basil sorbet on parsnip chips with tomato

Basil sorbet on parsnip chips with tomato

Ingredients
4 small parsnip, trim ends, peel and slice into approx. ½ cm disks
1 bunch basil, picked and washed, reserve small leaves for garnish
½ lemon, juiced
¾ C water
½ punnet cherry tomatoes, trim ends & cut in half
Olive oil
Sea salt & cayenne pepper

Blend basil, water and lemon juice together. Pour into a container, cover and freeze for ½ hour, then rake with a fork. Freeze for a further hour, break up and blend again until smooth. Cover and return to freezer until ready for use.

Place parsnip slices in single layer on a baking paper lined tray, drizzle with olive oil and season with salt & cayenne pepper. Bake in preheated 180° oven until edges turn golden, approx 15min each side.

To serve place parsnip chips on tray, top with tomato, drizzle of olive oil and salt. Use a melon baller to scoop sorbet and place on top. Garnish with fresh basil leaves.

Crunchy broccoli salad

Crunchy broccoli salad

Ingredients
1 medium broccoli head
1 red chilli, sliced
2 garlic cloves, crushed
3 Tb olive oil
1.5 tsp sea salt
1 tsp white pepper
½ lemon juice and zest
3 Tb parsley leaves, sliced
3 Tb Oregano leaves- optional
½ C slivered almond, toasted dry in frypan

Sit broccoli head (upside down) in a bowl of boiling water for 3 minutes, remove and rinse under cold water. This will wash and slightly soften broccoli. Shake off excess water and chop finely, discarding the stalk.
Heat 2 Tb oil of in a fry pan, add chilli, garlic, lemon zest, salt and fry for 1 minute then remove from heat.
Stir in broccoli, parsley, oregano, lemon juice, pepper and remaining oil, coating well. Season to taste.
Top broccoli mix with almonds to serve.

FACT
Broccoli florets are good source of Vitamin C (antioxidants), vitamin A (for healthy eyes) and folate (helps red blood cell production, particularly important for pregnancy).