Phil Vickery cooks with Terry's fresh produce
Using Terry's veg from his allotment, Phil is rustling together two colourful and delicious dishes bursting with fresh flavours. He's making runner bean fritters with a warm beetroot salad, saffron and basil mayo followed by a summer Thai raw salad packing a punch. We are "living on the veg"!
Terry's runner bean fritter's with basil and saffron mayo
4 small cooked warm beetroots (wrapped in foil individually and baked until soft, 200C gas 6 approximately 35 minutes)
2 tsp wholegrain mustard
4 tbsp chopped fresh basil
2 tbsp extra virgin olive oil
Salt and ground pepper
500g young runner beans, strings removed and sliced very thinly on a long angle
250g chickpea flour
1½ tsp baking powder
1 heaped tsp of ground turmeric
Salt and ground black pepper
6 tbsp chopped fresh parsley
Sparkling water to mix
Few strands saffron
6 tbsp mayo
4 tbsp chopped chives
1. Preheat the vegetable oil to 175°C.
2. Cut the warm beetroot into small wedges and place into a bowl. Add the mustard, basil, olive oil and season well with salt and ground pepper.
3. Place the beans into a bowl and add the chickpea flour, baking powder, turmeric, salt, pepper and parsley and really mix well. Add enough sparkling water to mix the bean mixture to a wet, soft mixture. The mixture must not be runny.
4. Pull off lumps the size of a small walnut, it's quite nice to see the beans coming out of the soft batter. Drop no more than 4-5 lumps into the hot oil, they will colour very quickly due to the turmeric. Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned. Drain well on kitchen paper and keep warm.
5. Mix the saffron with a little boiling water and add the mayo and chopped chives, mix well.
6. Spoon the beetroot into bowls, then top with the fritters and a dollop of mayo.
Terry's raw summer vegetable salad with chilli and peanuts
1 yellow pepper, finely sliced
2 medium carrots, peeled
1 small red onion, very finely sliced
2 x medium Kohlrabi, peeled and cut into thinnest strips as possible
250g French beans, cut into 2cm pieces on a long angle
10-12 cherry plum tomatoes, halved
4 heaped tbsp chopped Thai basil, chopped
For the dressing
Juice of 4 large limes
4-5 tbsp tamarind paste
1 tsp Thai fish sauce
2 cloves of garlic finely chopped
1 tsp finely chopped red chilli
4 tbsp light soy sauce
1 tbsp heaped palm sugar or soft Demerara sugar
50ml extra virgin olive oil
150-200g dry roasted peanuts, finely crushed
Thai basil leaves
1. Place the pepper, carrots, onions, kohlrabi, beans, tomatoes and Thai basil into a large bowl and mix well.
2. Place all of the ingredients for the dressing into a bowl and mix really well.
3. Pour over the salad vegetables and mix well, taste and re-season if needed. (I generally find that there is enough seasoning with the soy sauce and chilli pepper.)
4. Leave for 20 minutes to re-mix at room temperature with peanuts sprinkled over and serve with lime wedges and a sprinkling of basil leaves.