Garden recipes from The Happy Pear
With summer fast approaching David and Stephen Flynn, owners of two bustling stores and authors of The Happy Pear Cook Book, tell us how to make some of their favourite seasonal dishes. What's more, most of the ingredients you can get out and grow in your own back garden!
This is a really quick tasty dinner that is cheap to make. It's great served with brown rice, baked potatoes or some toasted wholemeal pitta breads cut into soldiers and accompanied by crème fraîche or sour cream.
1 red onion
4 cloves of garlic
1 red pepper
1 yellow pepper
1⁄2 teaspoon ground chili or 1 whole fresh chili
2 tablespoons of oil
1 teaspoon cumin seed
2 teaspoons salt
1 x 400g tin of red beans (kidney/aduki)
2 x 400g tins of chopped tomatoes
100g tomato purée
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄4 teaspoon smoked paprika
1⁄4 teaspoon freshly ground black pepper
1 tablespoon honey
20g fresh coriander
Juice of 1⁄2 a lime
Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chili (if being used), and slice them along with the courgettes.
Heat the oil in a big pan and fry the onion and garlic on a medium heat for 5 minutes, stirring regularly to ensure they don't get burnt. Add the sliced courgettes and peppers along with the chili, cumin seed and salt, and fry for a further 5 minutes.
Drain the red beans and rinse thoroughly. Add to the pan the tinned tomatoes, tomato purée, ground coriander, ground cumin, paprika, black pepper and honey. Turn the heat to high and bring to the boil, then reduce the heat and leave to simmer for a further 10 minutes.
Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!
Summer is kicking off! The leaves are starting to bud and there is a bit more of a stretch in the evening. Rhubarb is always one of the first 'fruits' of the season. Technically, it's a vegetable but we usually use it as a fruit. Best of all, this recipe is dairy-free, sugar-free and, if you use gluten free oats, it's gluten-free too. It's super tasty!
500g eating apples (3 apples)
2 tbsp honey/agave syrup/maple syrup
2 tsp ground cinnamon
1 tsp ground ginger
4 tbsp water
1 punnet of raspberries
(this will give the stewed fruit a bright pink colour synonyms with rhubarb, not essential but recommended)
150g oats (use gluten free oats if you want)
50g ground almond
3 tbsp pumpkin seed
3 tbsp sunflower seeds
75ml sunflower oil/coconut oil (5 tbsp)
90ml agave/maple syrup/honey (6 tbsp)
Leaving the skin on, cut the apples into bite-sized pieces. Cut the leaves off the rhubarb and cut it into bite-sized chunks. Add them to a pot with the other stewed fruit ingredients. Bring to the boil and then reduce to a simmer, stirring occasionally. Stew the fruit for about 20 minutes or until all the rhubarb has properly broken down and the fruit starts to break down as well.
If you are using coconut oil, melt it first. Thoroughly mix all ingredients for the crumble together in a bowl.
Once the fruit is stewed down add it to your crumble dish and spread it out evenly (we used a 30cm ceramic dish). Spread the crumble top evenly over the fruit.
Put in a preheated oven for about 25 minutes at 170˚C or until crumble top starts to get golden.
* For more recipes from David and Stephen visit www.thehappypear.ie