One Planet Plate
As a member of the Sustainable Restaurant Association (SRA), Covent Garden is constantly looking for ways or restaurants can be better to the environment whilst still serving outstanding food.
For the SRA, sustainability is not a side dish so they worked with restaurants all over London to create recipes that help you cook with a conscience. From less food waste to local sourced all the way to a low carbon footprint these are the recipes from the restaurants in Covent Garden to inspire you from the RSA's One Planet Plate.
RHUBARB & ALMOND TART WITH CRÈME FRAICHE BY DAMIEN CLISBY OF PETERSHAM NURSERIES
"This dessert illustrates our blend of British and Italian culture as well as highlighting the importance of seasonality in all aspects of our food." - Damien Clisby
For the Frangipane
· 125g soft butter
· 125g caster sugar
· 2 eggs
· 125g ground almonds
· 25g plain flour
· For the Sweet Pastry
· 250g butter
· 250g sugar
· 3 eggs
· 600g plain flour
For the Poached Rhubarb
· 250g of forced rhubarb, diced into 1cm pieces
· 200ml water
· 150g Billingtons caster sugar
· To Finish the Tart
· 50g flaked almonds
· 250g poached rhubarb
For the frangipane:
Beat the butter and sugar together. Slowly add the eggs one at a time. Fold in the ground almonds and flour.
For the sweet pastry:
Beat the butter and sugar together. Slowly add the eggs one at a time. Fold in the flour. Leave to rest for 20 minutes.
For the Poached Rhubarb:
In a large pan bring sugar and water to boil. Add rhubarb and turn off the heat – the water should be hot enough to cook the rhubarb perfectly.
To finish the tart, pre-heat oven to 175 degrees Celsius.
Roll the pastry to 5mm thin and wide enough to line your 28cm tart case (a removable base is always better). Rest for a further 20 minutes.
Then blind bake until golden brown for approx. 15-20 minutes. Once the tart case is cool, fill half way up with your frangipane mix.
Top with the poached rhubarb and flaked almonds.
Bake in the oven at 160 °C for approx.. 30- 40minutes.
Leave to cool slightly then serve with crème fraiche.
CAULIFLOWER ORECCHIETTE LUCIANO BY NASTASI & ERIC CHAUVET FROM CARLUCCIO’S
"Our cauliflower orecchiette is one of our stand-out vegetarian and vegan dishes. We wanted to create a dish that was so tasty, even a meat eater would love it and we think we’ve succeeded bringing vegetables to the forefront of this dish and letting them shine – it’s completely vegan, filling and delicious – a firm Carluccio’s favourite!" - Luciano Nastasi & Eric Chauvet
For the cauliflower sauce
· 250g leeks – green leaves discarded, washed & finely sliced
· 2 garlic cloves – peeled and crushed
· 2.5g thyme
· 1 bay leaf
· 30ml extra virgin olive oil
· 750ml water
· Table salt & black pepper to taste
· 1 cauliflower (white flesh, green leaves discarded) – finely sliced
· 15g vegan yeast flakes
For the turmeric cauliflower florets
· 200g cauliflower florets
· Pinch of salt
· 2 dessert spoons ground turmeric
· 2 dessert spoons extra virgin olive oil
For the cauliflower orecchiette
· 60ml extra virgin olive oil
· 80g kale
· 20g freshly chopped chilli
· 1kg cauliflower sauce
· 400g dried orecchiette pasta
· 200g turmeric cauliflower florets
· 4 dessert spoons garlic breadcrumbs (lightly toast 4 dessert spoons of breadcrumbs, ½ crushed garlic clove in a splash of extra virgin olive oil in a frying pan until golden brown)
· 4 dessert spoons capers, drained
· 100ml extra virgin olive oil
· Table salt and black pepper to taste
For the cauliflower sauce, in a large saucepan, gently sweat the leeks, garlic and herbs in extra virgin olive oil. Add water and bring to the boil. Add the sliced cauliflower & simmer gently until soft. Remove the herbs & season to taste. Blend until smooth. Add the vegan yeast flakes and mix well. Set aside.
For the turmeric cauliflower florets, pre-heat an oven to 230 degrees Celsius. Dissolve turmeric & salt in water and bring to the boil. Add the cauliflower florets & boil for 1 minute. Drain the cauliflower & toss in a baking tray with oil, salt & pepper. Roast in a hot oven for a few minutes until golden.
For the cauliflower orecchiette, add pasta to salted boiling water and cook according to packet instructions. In a large frying pan, sauté kale in 15ml extra virgin olive oil. Add chilli, season and cook until wilted. Microwave turmeric cauliflower florets on high for 30 seconds. Add the cauliflower sauce to the kale and gently reheat. Add the drained pasta, mix well and season to taste. Serve in a bowl and top with turmeric florets, capers and garlic breadcrumbs. Drizzle with extra virgin olive oil and serve.
TWICE COOKED BLACK BEANS WITH SOBRESADA BY THOMASINA MIERS FROM WAHACA
“The twice cooked beans on the Wahaca menus are a secret weapon, delicious, buttery and incredibly nutritious. We top ours with a drizzle of sobresada, a Mexican style chorizo made in Wales by Trealy Farm, a wonderful producer Tommi found a few years ago at the Abergavenny Food Festival. The smoky, delicious sobresada seasons the beans beautifully, but you only need a little of it, making it a lovely, low-energy sustainable choice.” - Thomasina Miers
To cook the beans
· 250g dried black beans
· 1 onion, cut in quarters
· 4 garlic cloves, bashed with a rolling pin
· 2 tsp bicarbonate of soda
· 1 small bunch of coriander root
· A few bay leaves
To finish the beans
· 50g butter or extra virgin olive oil
· 1 medium white onion, finely chopped
· 2 cloves of garlic, finely chopped
· A small handful finely chopped coriander
· 100g sobresada, or ndjua
Rinse the beans in cold water and drain. If you have time soaking the beans overnight reduces the side effects of eating too much fibre and reduces cooking time. Place the beans in a large pan and cover by at least four inches of cold water. Add the garlic, bicarbonate of soda, bay leaves and onion and bring the water to the boil. Cook the beans until they are just soft, topping them up with boiling water if the water looks like it boiling off, and skimming off any white foam that gathers on the surface. With the bicarbonate of soda you will massively reduce the cooking time but it will vary from 1.5-3 hours.
Once the beans are soft, drain and reserve the cooking liquid. Whiz the beans with a stick blender, with just enough of the cooking liquid (or water) to get a smooth puree the consistency of a thick double cream.
Heat the butter in a heavy-bottomed pan and when it is gently foaming add the onion. Season well with salt and pepper and sweat the onion until it is soft, sweet and translucent, about 15 minutes. Add the garlic and coriander and cook for a further 5 minutes over a fairly low heat so as not to burn the garlic.
Add the beans and cook for another ten minutes over a low heat, stirring constantly so as not to burn the beans. Add a little more of the cooking liquid if needed so that the beans falls easily from a wooden spoon. Taste and season again, remembering that the sobresada is quite salty. At this stage you can cool the beans and re-heat them when you are ready to eat.
When you are ready to eat heat the sobresada in a small frying pan and re-heat the beans, stirring in a knob of butter to make them shine. Serve in a hot bowl, drizzled with the sobresada and scattered with more chopped coriander. Serve with some delicious grilled vegetables, warm tortillas and a fresh salsa. If I am avoiding meat I serve them with a knob of chipotle butter on top.
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