Topic: Vegan

Lightly griddled broccoli wedges with a delicious Romesco sauce is the perfect side dish for your springtime banquet. The combination of sweet and slightly acidic with the smoky red pepper Romesco sauce pairs beautifully with the charred broccoli, a flavour profile that will certainly impress your dinner guests.

Broccoli contains compounds that some people may consider bitter. However, gently griddling your broccoli will allow a delicious earthy, almost sweet taste to rise. It also brings out many nutrients, including a wide array of vitamins, minerals and fibre.

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What is Romesco sauce?

Romesco sauce is a rich Spanish sauce comprising of roasted red peppers, which are pureed and thickened with toasted almonds and sometimes pieces of bread.

The origin of the sauce dates back to the 18th century, where fishermen were believed to have made the sauce to eat with their rather bland meals, whilst catching their fish off the coast of Catalonia, Northwest Spain.

The taste of Romesco sauce is lightly sweet and tangy in flavour, with a delicious hint of garlic and smoky flavours and a touch of spice. As the sauce is a classic Mediterranean condiment, it’s the perfect accompaniment to fish, grilled vegetables and roasted chicken.

Is Romesco sauce served hot or cold?

Romesco sauce is very adaptable and can be served either hot or cold depending on the dish that you’re making.

Romesco sauce served cold:

Romesco sauce served hot:

Can you freeze Romesco sauce?

Romesco sauce can freeze and last for up to 3 months in the freezer. We do not recommend storing the sauce longer than 3 months as the flavour can start to degrade and the colour becomes dull.

You can freeze Romesco sauce easily by using an ice cub tray:

  1. Portion the sauce into the ice cube tray. You can use spoons to make it easier to pour into each ice cube square.
  2. Wrap the ice cub tray with a layer of clingfilm to prevent spillages and also limit the chance of any odours in your freezer.
  3. Put the tray in the freeze carefully, keeping it as flat as possible.
  4. Once frozen solid, you can pop the cubes out of the ice cube tray into a freezer bag, making sure it is sealed up.
  5. Label the bag with the contents and the date it was made, before placing it back in the freezer.

The best way to defrost Romesco sauce is by taking a cube out of the freezer and popping it into the dish, allowing it to thaw whilst the dish continues to cook.

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How to make Romesco sauce?

  1. Start by making the romesco sauce.
  2. In a large frying pan, add the blanched almonds and toast them until they turn colour and start to char in places, turning them over so they evenly toast. Then tip them out the pan and allow to cool slightly.
  3. In a food processor add the roasted red peppers, toasted almonds, handful of parsley and the garlic cloves. Pulse this until everything has broken down to a chunky paste. Then add the sherry vinegar, lemon juice and olive oil and pulse again to your desired texture – you don’t want it to be completely smooth.
  4. Tip the mixture from the food processor to a bowl and stir through the paprika and Aleppo pepper. Taste the sauce and then add some Maldon Sea Salt flakes and cracked black pepper.

How to make griddled broccoli?

  1. Prepare the broccoli. Heat a griddle pan onto a high heat. Slice the broccoli heads into wedges by cutting each one in half lengthways through the stalk, then cut each half again into quarters.
  2. Rub each wedge with olive oil, and then place onto the griddle pan. Let each side cook for 5 minutes until prominently char lines appear on the stalk before turning and doing the other side. This can be done in batches; the broccoli will char but also steam as it cooks.
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Do you have to boil broccoli before frying?

You do not need to boil broccoli before frying in the pan if you implement a steaming method to it. This is where you trap hot air in the pan to help soften the broccoli. This allows the broccoli to be a little softer in texture when you bite into it, but still irresistibly crunchy.

You can blanch the florets before stir-frying to help soften the stems and stop the enzyme that leads to browning. We recommend adding a good pinch of Maldon Sea Salt flakes and a dash of olive oil to your blanching water to help the broccoli retain it’s crunchy texture and vibrant green colour.

How to serve griddled broccoli with Romesco sauce:

  1. When you are ready to serve, spoon the romesco sauce across the base of a large serving platter.
  2. Then arrange the charred broccoli wedges on top.
  3. Finally scatter with some chopped smoked almonds, a drizzle of olive oil and a final sprinkle of Maldon Sea Salt flakes and Aleppo pepper.
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How long does it take to cook raw broccoli?

Broccoli can be easy to overcook, it should always retain it’s vivid bright green colour when cooked and should have a little ‘crunch‘ to it.

When you are boiling broccoli in a pan of boiling water, we recommend cooking the florets for 6-8 minutes.

If you aresteaming your broccoli, make sure to place a steamer over boiling water and cook for the same time, around 6-8 minutes.

You can stir-fry your broccoli for a delicious, crunchy texture. You need to separate into bite-sized florets, adding 1 tbsp of olive oil into the frying plan and adding the broccoli, cooking for around 4-5 minutes or until nice and tender.

When roasting broccoli, we recommend preheating your oven to 400 degrees F for 20 minutes to allow the vegetable to be perfectly roasted.

How long does broccoli keep in the fridge?

Fresh broccoli can last up to 3-5 days in the fridge when properly stored in an air-tight container. If it is cut-up broccoli, we recommend no more than 4 days stored in the fridge, otherwise the vegetable will start to decay in colour and texture and have a unpleasant odour.

If you are storing cooked broccoli in the fridge, make sure to store in a shallow, air-tight container or wrapped in foil. It can be stored for up to 3-5 days.

As we celebrate ‘Healthy January’, we are delighted to team up with renowned Chef Richard Buckley and share one of our favourite vegetarian-based recipes from his cookbook.

Richard Buckley is an award-winning chef and owner of The Oak in Bath (UK), a Michelin Green Star recipient.

Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style. He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the country.

With over 15 years spent studying plants and working at top vegetarian restaurants, Richard released his cookbook: ‘Plants Taste Better’.

Plants Taste Better is a plant-based recipe book, where plants take centre stage on the dinner plate. With over 70 mouth-watering recipes, ranging from the simple to the stand-out, Plants Taste Better will guide and inspire you to get creative with vegan cookery.

This book balances the traditional with modernity to show readers how to make even the simplest ingredients shine. With delicious, thoughtful recipes and stunning images, you will be amazed what you can accomplish in your kitchen when you combine vegetables alongside a deeper understanding of the techniques requested.

Recipes include flavoursome snacks of Fritters and Squash & Hazelnut Pate, to showstopping mains of Carrot, Pea & Cardamom Tagine and Beetroot and Mushroom Casserole. If you have a sweet tooth, try getting your hands stuck into a decadent Chocolate Salted Caramel Taste, or Burnt Peaches.

On the topic of food, let’s share one of our favourite recipes from the cookbook!

Aubergine (Eggplant) Ragu with Pangrattato and Maltagliati

This dish is a great way of making use of a couple of leftovers: the pangrattato is fried breadcrumbs from a stale loaf – a fantastic thing to have on hand to sprinkle on almost everything that needs a bit of texture – and the maltagliati is essentially pasta offcuts. When you are making a lot of pasta you get left with lots of bits that weren’t quite the right fit; let them dry out and keep them in a pile and you have a quick, easy, free lunch. Obviously, if you aren’t making a lot of pasta then you can just roll out a batch of your favourite pasta and cut it into raggedy shape or alternatively just use your favourite store-bought dried pasta or break up some dried lasagne sheets.

Serves: 4 people

Ingredients:

FOR THE PANGRATTATO:

FOR THE SEMOLINA PASTA:

FOR THE RAGU:

Method:

  1. To make the pangrattato, blitz your stale bread in a food processor or blender to make breadcrumbs – the bigger the crumb the more crunch you get, just remember there is a line somewhere between breadcrumb and crouton. Purée the garlic, add it to the breadcrumbs and rub it in until all the crumbs are coated. Heat a couple of tablespoons of oil in a frying pan (skillet), add the breadcrumbs and fry gently until golden and crispy. Turn onto a baking tray (sheet) to cool and store in an airtight container until needed.
  2. To make the pasta, put the semolina in a pile on a clean work surface. Make a well in the middle and carefully pour in the water, being sure not to let any spill out. Using a fork, whisk the water around, allowing the semolina to fall into the middle slowly. When it reaches the thickness of pancake batter, swap the fork for a dough scraper and chop in the remaining semolina to form a rough dough. Using your hand, bring it together into a rough ball and knead it a couple of times until homogenous but still dimpled and not smooth. Cover with a bowl and leave for 30 minutes to rest.
  3. Knead again; it should become very smooth and silky very quickly. Form it back into a ball, wrap in cling film (plastic wrap), and leave to rest at room temperature for at least 2 hours before using. You can keep it in the fridge overnight, but it will become sticky and harder to work.
  4. When ready to use, either roll the dough by hand using a rolling pin on a lightly floured surface, until it is just a little thinner than a credit card, or roll through a pasta machine following the instructions on page 124. Cut it into rough pieces and leave scattered on the work surface to dry until you need them.
  5. To make the ragu, heat the olive oil in a large saucepan over a medium heat, add the aubergine (eggplant) and cook for up to around 45 minutes until it is broken down to a mush, catching on the pan, browning and existing in the space between dice and purée: be patient, it’s the key to the flavour of this sauce. Remove the aubergine (eggplant) from the pan and set to one side in a bowl. Put the tomatoes in a food processor or blender and blitz to a rough paste. Cook the onion in the same pan as the aubergine until soft, adding a little oil if needed.
  6. Mince the garlic and chilli together, add to the onion in the pan and cook for 30 seconds. Add the tomatoes and cook gently for about 15 minutes until the mixture is thickened and rich. Add the aubergine back in, along with the marjoram, and cook for 5 minutes to bring the flavours together. Season to taste with salt and pepper.
  7. To serve, bring a large saucepan of water to the boil and season as for pasta water (see page 125). Heat the ragu gently in a pan next to it. Add the maltagliati to the boiling water and stir to prevent them sticking. As soon as they float to the surface, lift one out and check its doneness – we are looking for a crisp, al dente texture. If your pasta is freshly rolled this could be as fast as 20 seconds. Using a spider, quickly lift the pasta out into the ragu and stir it through. Using a ladle, add a little of the pasta cooking water to the ragu to create a glossy, creamy texture.
  8. Lay out 4 warmed, rimmed plates or pasta bowls and split the ragu and maltagliati among them. Sprinkle generously with the pangrattato and any leftover herbs.

Purchase ‘Plants Taste Better’ Today

Move aside meat, it’s time to give plants the spotlight in the kitchen! You can purchase your very own copy through Quarto Books today. The perfect gift for your fellow veggie friend…or yourself!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Richard’s recipes!

We are delighted to team up with Magimix in creating falafel with a freshly chopped salad and creamy hummus for dipping. Using their iconic 4200XL Processor, we were able to make the falafel balls and hummus from scratch from the use of the machine’s multifunctional blades. With a simple press of a button, we are able to effortlessly multitask to create delicious tasting food!

This plant-friendly recipe is perfect for the warm summer months when you are craving something light to eat. The falafel themselves are made up of chickpeas and a handful of herbs. We also add 1 green chilli to introduce a gentle layer of spice to the balls. We pair these with an irresistibly creamy hummus for dipping the falafel in, along with a tasty chopped salad as well. The salad is packed full of veg and also has pomegranate seeds and molasses to introduce sweetness to the dish.

Here is how to make our Falafel with Chopped Salad & Hummus recipe…

  1. Start by making the falafel.
  2. Soak the chickpeas overnight, the next day drain them. Place the chickpeas in the Magimix 4200XL Food Processor along with the onion, garlic, parsley, coriander, green chilli, spices, Maldon Salt, cracked black pepper and baking powder. Pulse the mixture together until it comes together but still has a little texture – you don’t want it to be completely smooth or fine.
  3. Tip the mixture into a large bowl and cover with clingfilm. Place in the fridge for 30 minutes to chill.
  4. While the falafel is chilling, make the hummus.
  5. Clean out the bowl of the Magimix. Then add the chickpeas, lemon juice, crushed garlic, Maldon Salt, tahini, cumin and smoked paprika. Blend this together until it is smooth. Add a couple of tbsp of water if needed, and the EVOO. Then blitz again until you have the desired texture. Remove from the Magimix and tip into a bowl, set aside.
  6. Make the chopped salad. In a large bowl add together all the chopped vegetables and herbs.
  7. Whisk together the pomegranate molasses, olive oil and lemon juice in a small bowl and season with Maldon Salt and black pepper.
  8. When you are ready to fry the falafel, remove the mix from the fridge and then use your hands to shape into small balls, just a bit smaller than a golf ball.
  9. In a large pan, pour in enough vegetable oil so it comes up 3 inches up the side of the pan. Heat this until it reaches 180C on a thermometer.
  10. Carefully drop the falafel into the oil and fry them for 2 – 3 minutes each until deep golden brown and crispy.
  11. Remove from the heat and place onto a tray lined with kitchen paper. You can serve these straight away or keep them warm in a low oven if it takes a while to fry.
  12. To serve, toss the dressing over the chopped salad and spoon onto a big platter, garnish with the pomegranate seeds.
  13. Serve alongside the hummus and the fresh falafel. Use warmed pitta bread to pile in all three and enjoy.

A classic chakalaka – refreshing spicy tomato bean relish that will make you go up for second helpings! We use our NEW Kalahari Desert Salt, Selected by Maldon to elevate the spices of cumin and cayenne pepper and make your taste buds sing!

Chakalaka originates from South Africa and is a staple throughout the country! This pairs perfect with barbecues, known as braais. It is believed that the dish was developed by men who worked within the goldmines, combining vegetables with beans to form a tasty relish to give them enough energy for the day.

Here is how to make our Chakalaka…

  1. Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent.
  2. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute.
  3. Add the diced peppers and cook for a couple of minutes to allow them to soften.
  4. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes.
  5. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes.
  6. Check the seasoning and then serve.

Simple yet refreshing. Our cucumber salad recipe is quick and easy to make within a matter of minutes…perfect for the summer!

When choosing your cucumber, we recommend using a seedless variety. English cucumbers are great for this as they are long, slim and hardly have any seeds. You can also opt for Persian cucumbers, however they are notably shorter in comparison to English cucumbers.

Pair this salad with summertime classics, including juicy burgers and chargrilled chicken on the BBQ for that perfect cool contrast from the warm meats.

  1. Finely slice the cucumber. In a bowl, toss the cucumber slices with Maldon Salt and a small pinch of sugar. Let this stand for roughly 5 minutes.
  2. Add the cucumber to a large bowl with the red onion, white wine vinegar, Maldon Salt and cracked black pepper.
  3. Transfer onto a serving plate and garnish with dill sprigs and Maldon Salt before serving.

This quick and easy edamame recipe is perfect as an appetizer for your dinner party. Seasoned generously with Maldon Salt, these beans are crunchy and seriously addicting to eat, especially if you have a side of soy sauce and lemon wedges to add a hit of citrus to the dish.

You can serve edamame beans with many other dishes, including a delicious prawn pad thai. The edamame bean has a faint pea almost buttery taste with a hint of sweet nuttiness to it, which compliments the sweet-savour fusion of the pad thai.

Here is how to make our salted edamame beans…

  1. Place a large pan of water on to boil.
  2. When simmering, add the frozen edamame beans and blanch for 5 minutes until bright green and cooked through.
  3. Drain the beans from the water and place in a large serving bowl, sprinkle generously with Maldon Salt.
  4. Serve immediately with soy sauce for dipping and lemon wedges.

Embrace the joy of home cooking with our delicious classic chip recipe. There is something special in making chips from scratch, from the glorious aroma to the satisfying crunch!

We season our homemade chips with a generous pinch of Maldon Salt, garlic and a few sprigs of rosemary to elevate the flavour to new heights. Whether you are a seasoned pro or a novice in the kitchen, this easy-to-follow recipe will allow you to dish up golden, crispy chips…the perfect alternative to any store-bought counterpart.

We recommend baking these chips with a juicy burger, ideal for the warm, summer evenings. Additionally, you can also have a go in making chips from another vegetable, perhaps our delicious baked turnip chips, which can be enjoyed on their own with a dipping sauce or paired with a succulent lamb shoulder.

  1. Preheat the oven to 180C.
  2. Start by cutting the potatoes into chips, keeping the skin on (you can make these as thin or chunky as you like).
  3. Place a large pan of lightly salted water on the hob and add the chips. Bring the water to the boil and let them simmer for 3 – 5 minutes until they are still holding their shape, but a sharp knife can be inserted.
  4. Drain the chips and allow them to steam for a few minutes in the colander – give the colander a little shake to gently rough up the edges too.
  5. While the chips are steaming, pour the vegetable oil into a large baking tray and place into the preheated oven to heat up the oil.
  6. After 5 mins, remove the tray from the oven and tip the chips into the hot oil – be very careful as the hot oil will spit. Flip and coat the chips in the oil. Add the bashed garlic cloves and a few sprigs of the rosemary. Season well with Maldon Salt and cracked black pepper and place the chips back in the oven.
  7. Roast the chips for 15 minutes, then take them out and flip and rotate the chips using a spatula. Place them back in the oven for another 15 – 20 mins depending on the size of your chips. You want them golden brown and crispy all over.
  8. Remove from the oven and sprinkle with a final pinch of Maldon Salt.

This recipe shows you how tomatoes are packed full of flavour when roasted, causing it to be a delectable addition to any meal. The roasting process really does intensify the sweetness of the tomato, whilst also creating undertones of depth when they begin to char slightly.

  1. Preheat the oven to 180c.
  2. Slice the tomatoes into rounds and then place them into a large bowl with the olive oil, sugar, and plenty of cracked black pepper. Toss the tomatoes so they are well coated.
  3. Place the dressed tomatoes onto a baking tray and place into the oven for 30 minutes, turning them from time to time to ensure they don’t burn.
  4. They are ready when they are fully roasted and beginning to char. These are delicious when simply served with some olive oil and a pinch of Maldon salt.

Make the British cult-favourite but vegan style! This recipe shows how to make the decadent, soft pudding combining the flavours of sweet fruits and the rich toffee sauce.

  1. Grease a 25 x 20cm oven proof baking dish with dairy free butter and preheat the oven to 180c.
  2. Start by making the sponge mixture. Roughly chop the dates and place in a heatproof bowl along with the bicarbonate of soda. Add the oat or almond milk to a pan and onto the heat, gently bring up it to scalding point. Pour the hot milk over the dates and allow it to steam and soften the dates for 10 minutes. Once the dates have softened and the mixture has cooled, add them along with the milk mixture into a food processor or blender and mix until smooth.
  3. In a large bowl, beat together the dairy free butter and the soft brown sugar until light and fluffy and well incorporated. Next add the date and milk puree and mix through. Finally add the self-raising flour and spices, along with the Maldon salt. Fold this through the wet mixture so it smooth but making sure not to overmix the batter.
  4. Tip the batter into the greased baking dish and smooth over the top. Place into the middle of the preheated oven and bake for 40 minutes until well risen and a skewer comes out clean in the middle. Remove from the oven and set aside.
  5. While the sponge is baking you can make the sticky toffee sauce. In a small saucepan add the dark brown sugar and dairy free butter and melt together, then lower the temperate and cook together for 5 – 10 minutes until smooth and syrupy. Remove this from the heat and add the dairy free cream, stirring it in.
  6. Once the sponge has come out of the oven, pour most of the sticky toffee sauce over the pudding – but leave some for extra drizzling! Sprinkle the top of the pudding with Maldon salt.
  7. Serve the pudding while it is still warm with some dairy free ice cream and an extra drizzle of sticky toffee sauce.