Posts Tagged With: meat-free Mondays

Spinach, mint and pinenut gozleme

Posted on May 13, 2014 by melhm

Bill says, “These parcels can be made with ready-made pastry, but they do taste that bit more authentic if you go to the effort yourself. They remind me of weekend wanders around farmers’ markets.”

Fresh from the garden: spinach, lemon, mint
Recipe source: adapted from a recipe by Bill Granger in the SMH
Makes: 8 gozleme

ourkitchengarden.net

Equipment:

  • Stand mixer
  • Measures: jug, cup, 1/3 cup, tablespoon, teaspoon, ½ & ¼ teaspoon
  • Scales
  • Bowls – big, med, small
  • 2 non-stick frying pans
  • Salad spinner, rolling pins
  • A large knife, scissors
  • Microplane zester
  • Paper towel, tea towels
  • 8 medium chopping boards
  • Tongs, egg slice
  • Serving plates
 Ingredients:

For the pastry:

  • 1 teaspoon instant dried yeast
  • ½ teaspoon caster sugar
  • 2 cups plain flour
  • ¼ teaspoon salt
  • 3 teaspoons olive oil, plus extra

For the filling:

  • 400g spinach leaves
  • 1 lemon
  • 1/3 cup pine nuts
  • 200g feta cheese
  • 2 large branches mint
  • Black pepper

What to do:

  • For the pastry: Measure the yeast, sugar, flour and salt into the bowl of the stand mixer and mix lightly. Then add the olive oil and 180ml to 200ml lukewarm water and mix on low for 8 minutes to form a soft dough until smooth and elastic.
  • Turn the dough out on to a floured surface and knead for a minute or two and then place dough into a lightly oiled bowl, cover with cling film and leave in a warm place to double in size for an hour or two, or into the fridge if needed the next day.
  • For the filling: Wash the spinach in several changes of water and spin dry, and then slice handfuls into 2cm wide ribbons. Measure out the pine nuts and dry-toast carefully in one of the frying pans.
  • Wash the lemon, wipe it dry, then zest it into a small bowl before cutting it into wedges and reserving for garnish. Wash the mint and spin it dry. Pick the leaves and then using scissors, snip into thin ribbons. You will need about 3 tablespoons’ worth of mint.
  • When the pine nuts are toasted, reserve in a small bowl and then heat up a tablespoon of olive oil in the same frying pan, and when hot cook the spinach over a medium heat for a few minutes. Remove with tongs into a sieve and drain any excess liquid. Place in a big bowl and allow to cool for a minute before stirring in the lemon zest, pine nuts and mint. Crumble in the feta and then season with black pepper. Wipe the frying pan clean with paper towel.
  • Divide the dough into 8 small balls. Using a rolling pin, roll each ball into a circle about the size of a large dinner plate and lift each one onto a medium floured chopping board. Divide the filling equally between the circles, spooning over one half of the circle, leaving a 2cm border. Fold over the other half and press the edges together to secure.
  • Heat the frying pans with a tablespoon of olive oil in each and then carefully slide a gozleme into each and cook for about 3 minutes on medium. Brush the other side with a little more oil then flip over and cook for a further 2-3 minutes. Keep warm under a clean tea towel while you cook the remaining gozleme.
  • Cut into slices and divide among serving plates with the lemon wedges.

ourkitchengarden.net

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Minestrone

Posted on May 13, 2014 by melhm

Jamie says, “Save the rinds from your Parmesan cheese and pop into your soup for some extra flavour, just remember to remove before serving – those little piece of rind that you’d normally throw away are super tasty and not to be wasted.”

ourkitchengarden.net

Fresh from the garden: loads!
Recipe source: adapted from a recipe on Jamie Oliver’s Food Revolution
Serves: 8 or 30 tastes

Equipment:

  • Chopping boards & knives
  • Peeler
  • Large stockpot
  • Measures: jug, ½ cup, tablespoon, teaspoon
  • Scales
  • Salad spinner
  • Mixing bowls – big, med, small
  • Grater
  • Scissors
  • Wooden spoon
  • Ladle
  • Serving bowls

 

 

 Ingredients:

  • 1 red onion
  • 1 large potato
  • 5 cloves garlic
  • 2 carrots
  • 2 sticks celery
  • 1 zucchini
  • 1 small leek
  • 1 tablespoon olive oil
  • A teaspoon dried oregano
  • 1 bay leaf
  • 2 cans chopped tomatoes
  • 1 can chickpeas
  • 1 litre vegetable stock or boiling water and 1 tablespoon bouillon
  • Large handful kale
  • ½ cup small pasta
  • A bunch of basil
  • Freshly ground black pepper
  • 50g parmesan cheese

What to do:

    • Peel and finely chop the onion. Peel the potato under running water and then dice. Peel and chop the garlic. Wash and finely chop the carrots. Wash and finely chop the celery, including the leaves. Wash and finely chop the zucchini. Wash the leek thoroughly, peeling back the layers under running water, and finely slice.
    • Heat a large pot over a medium heat and add a lug of olive oil. Throw in the onion and fry it gently until it starts to smell fantastic. Add the garlic, carrots, celery, zucchini, leek, oregano and bay leaf and cook slowly for about 10 minutes, stirring now and then, until the vegetables have softened.
    • Add the tomatoes, potato, drained and rinsed chickpeas and vegetable stock or hot water and bouillon, then cover with a lid and bring everything slowly to the boil. Simmer for another 5 minutes.
    • Meanwhile wash the kale and shake dry, then remove the stalks (and discard) and chop the leaves into thin ribbons. Wash the basil, pick the leaves and spin them dry. Measure the parmesan and grate it.
    • Add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more hot water.
    • Snip the basil leaves with scissors into thin ribbons and then stir into the soup with a grind of black pepper. Taste to check the seasoning and add more salt or pepper if needed.
    • Finish by ladling into soup bowls and sprinkling a little Parmesan on. Serve!

Notes: Where does minestrone originate? What is parmesan rind? What is another name for chickpeas?

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Dragon’s tongue beans with basil aioli

Posted on May 13, 2014 by melhm

Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise! You can use any long beans for this – we were juts lucky to have a few brightly coloured Dragon’s Tongue beans to use alongside some runner beans.

Fresh from the garden: Dragon’s tongue beans (and other long beans) lemon, eggs, basil, garlic
Recipe source: Melissa
Serves: 2 as a side dish

ourkitchengarden.net

Equipment:

  • Small saucepan and lid
  • Colander
  • Salad spinner
  • Scissors
  • Bowls – large, small
  • Chopping board & knife
  • Citrus juicer
  • Garlic press
  • Stick blender & cup
  • Measuring – jug, ½ cup, tablespoon, teaspoon
  • Serving bowls
 Ingredients:

  • A handful of dragon’s tongue beans
  • Cooking salt
  • A small handful basil
  • 1 juicy lemon
  • 1 small garlic clove
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/2 cup rice bran oil
  • Flaked salt & black pepper

What to do:

  • Fill up the saucepan with cold water, put the lid on and set to boil.
  • Wash and drain the beans, then snip off the stalk end.
  • When the water in saucepan is boiling, add a teaspoon of salt and the whole beans. Cook the beans for 3 minutes, then drain and refresh in a bowl of cold water. Drain again.
  • Meanwhile for the aioli, pick the basil leaves, wash them well, spin them dry and finely snip with scissors into 5mm ribbons.
  • Cut the lemon in half and juice a half.
  • Smash the garlic clove, peel it and squeeze it through the garlic press.
  • Carefully separate one egg and reserve the yolk in a small bowl.
  • Into the stick blender cup add the whole egg, the egg yolk, the mustard and a teaspoon of lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in another teaspoon of lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth. Taste and check if it needs any more lemon juice or salt and adjust if needed.
  • Divide the beans among serving plates and drizzle the mayo over one end of each plate and serve.
  • Any spare aioli can be stored in an air-tight glass jar in the fridge for 3 days.

Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?

 

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Sean’s linguine with shredded rocket, lemon, chilli and parmesan

Posted on May 13, 2014 by melhm

This dish has been a staple on Sean’s menu since he opened in 1993, and continues to be one of the most popular dishes… a simple dish; great produce being the most important thing!

From the garden: rocket, lemon, chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Serves: 6 at home or 24 tastes

ourkitchengarden.net

Equipment:

  • Large stockpot
  • 2 large bowls
  • Chopping board
  • Grater, citrus juicer
  • Measuring jug, tablespoon
  • Scales
  • Tongs
  • Serving bowls

 

 Ingredients:

  • 500g linguine
  • 5 generous handfuls rocket
  • 100g parmesan (preferably Parmigiano or grana padano)
  • 2 garlic cloves
  • 1 lemon
  • 1 tablespoon chilli oil (see separate recipe)
  • 100ml extra-virgin olive oil
  • Salt & freshly ground pepper

What to do:

  • Three-quarters fill the large stockpot with cold water and bring to the boil.
  • Wash and spin dry and then coarsely shred the rocket into ribbons with a sharp knife.
  • Weigh to measure then coarsely grate the parmesan.
  • Squeeze and strain the juice from the lemon, then squeeze the garlic through the press and combine with lemon juice, chilli oil and olive oil in a bowl large enough to toss the linguine (you may need 2 bowls, so then divide the mixture between them).
  • Throw a handful of salt into the boiling water and let it return to the boil. Cook pasta until al dente – fresh pasta should take about one minute – then lift it into the prepared bowl with tongs, draining it as you go yet taking a slight drizzle of the cooking water with the pasta (this will lubricate and combine dressing).
  • Add the shredded rocket and parmesan, then season and toss together just before serving.
  • Divide into your serving bowls and eat immediately!

Notes: What is rocket also known as? What does to shred mean? What does al dente mean?

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Autumn salad with crunchy croutons

Posted on March 29, 2014 by melhm

We play around with all sort of ingredients in our salads, and this autumn we’ve had beautiful watermelon radishes to include too, as well as the most more-ish spicy croutons.

ourkitchengarden.net

Fresh from the garden: lettuce and salad leaves, tomatoes, radishes, flowers, herbs, lemon
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Small saucepan
  • Chopping board & knife
  • Baking sheet & baking paper
  • Scales
  • Chopping boards & knife
  • Bowls – large, medium, small
  • Small saucepan
  • 2 salad spinners
  • Tea towels, paper towel
  • Mortar & pestle
  • Citrus juicer
  • Measures: 1/3 cup, tablespoon, teaspoon, ½ & ¼ teaspoon
  • Whisk, tongs
  • Serving bowls

 

 

 

 Ingredients:

For the croutons

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Half a loaf of sourdough bread
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon ground black pepper

For the salad

  • A big bunch salad leaves (lettuces, tatsoi)
  • A few edible flowers & leaves
  • Tomatoes, radishes, spring onions

Herby vinaigrette dressing

  • 1 clove garlic
  • Flaked salt & black pepper
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • A small handful herbs

What to do:

  • For the croutons: Preheat the oven to 200C. Gently melt the butter in the small saucepan.
  • Carefully cut the bread into slices and then into cubes.
  • Combine the melted butter and tablespoon of olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper, toss until evenly coated. Spread the bread in a single layer on a baking paper-lined sheet. Bake until croutons are golden for about 10 minutes.
  • For the salad: Fill up 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry. Lay out the tea towel and line it with paper towel. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  • Fill up the medium bowl with water and wash the herbs and small garnishing leaves & flowers. Dry on a piece of paper towel and reserve in a small bowl. Wash and drain the radishes, tomatoes and spring onions (peeling outer layer) & slice into small pieces.
  • For the vinaigrette: Peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste. Juice the lemon and add the juice to the mortar (without pips) then stir the lot with a teaspoon and scrape it into a large mixing bowl. Stir in the oil and grind some pepper, then whisk the dressing lightly. Wash and pat the herb sprigs dry and pick off the leaves, and add to the dressing.
  • To finish: Unwrap the parcel of salad leaves & tip them into the bowl with the dressing. Gently turn the leaves in the dressing using your hands or tongs, and then transfer the dressed leaves to the serving bowls. Place the tomatoes, radishes & spring onion in the dressing and then add to the salad with garnishing flowers & leaves. Serve immediately with croutons scattered on top.
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Antipasto di peperoni tricolore

Posted on March 20, 2014 by melhm

A wonderful thing happens when you roast capsicum: the crunchy and slightly sour tastes make way for luscious, slippery sweetness & when matched with garlic and herbs the effect is amazing!

ourkitchengarden.net

Fresh from the garden: capsicum, garlic, thyme, marjoram, sage, rosemary
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Paper towel
  • Plastic wrap
  • Bowls – big, medium
  • Salad spinner
  • Baking tray
  • Oven mitts
  • Large tongs
  • Serving bowls

 

 Ingredients:

  • 2 large capsicums
  • Extra-virgin olive oil
  • A head of garlic (10 or 12 cloves)
  • A small handful of thyme sprigs
  • A small handful of marjoram sprigs
  • A small branch of sage
  • A small rosemary stem
  • Flaked salt
  • A 200g slab of Danish feta
  • A cup of pesto

What to do:

  • Preheat oven to 200C.
  • Wash the capsicums and wipe dry.
  • To blacken the capsicums, roast them directly on the gas burner of the stove, turning every minute or so with tongs until the entire surface is blackened. Once charred, set aside to cool in a medium bowl and cover with plastic wrap.
  • Meanwhile separate the garlic cloves but don’t peel them, and put them in the large bowl. Wash and spin-dry the herbs, stripping the herbs from their stalks and putting them in the big bowl.
  • When cool, remove the capsicums from the bowl and peel the charred skin under cool running water with your hands. Cut them in half and remove seeds, drain well and then cut into long thin strips and add them to the bowl.
  • Liberally douse the capsicum strips, garlic and herbs with olive oil and turn to coat.
  • Place strips onto the baking tray with the garlic and herbs scattered over and sprinkle a little flaked salt onto the whole lot and bake for about 15 minutes.
  • Carefully remove the tray from oven with oven mitts and then carefully remove from the oven.
  • To make this an Antipasto Tricolore, unwrap the feta and divide onto serving plates keeping in whole pieces. Pile little mounds of the capsicum, garlic and herbs onto the plates too and then spoon the pesto onto the plates, drizzling some onto the feta cheese. Serve with good bread to mop up!

Notes: What does Tricolore mean? What other vegetables can you use for antipasto? Why do we cover the capsicum in plastic wrap? What does to douse mean?

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Rice paper rolls

Posted on March 3, 2014 by melhm

Once you have mastered the art of cutting the veggies thin and short, and then soaking the rice paper wrappers for just enough time, the rest is easy! And they’re delicious served with Kylie Kwong’s home made Sweet Chilli Sauce!

ourkitchengarden.net

Fresh from the garden: cucumber, carrots, capsicum, avocado, sprouts, coriander, mint
Recipe source: adapted from a recipe on kidspot.com.au
Makes: 32

Equipment:

  • Peelers
  • Chopping board and knife
  • Bowls – large, medium, small
  • Large metal spoon
  • Scissors
  • Salad spinner
  • Measures – cup
  • Tea towel
  • Servingplates
 Ingredients:

  • 1 large cucumber
  • 2 large carrots
  • 1 large red capsicum
  • 1 ripe avocado
  • A large handful bean & pea sprouts
  • A small bunch of coriander
  • A small bunch of mint
  • 32 x 22cm round rice paper wrappers

What to do:

  • Wash and peel the cucumber and carrots. Cut into short, thin strips and place in a bowl.
  • Wash the capsicum, shake dry and cut into short thin strips, discarding the seeds and membrane, and place in another bowl.
  • Cut the avocado in half length-ways and remove the stone. Using a large metal spoon, scoop out a half at a time, place on a chopping board and cut into thin slices.
  • Wash and drain the sprouts and trim the ends if needed.
  • Wash and spin-dry the coriander and mint, picking off the leaves and reserving. Finely chop the coriander stalks. You should have about 2 cups’ worth.
  • Half-fill a large bowl with hand-hot water.
  • Dip one wrapper at a time in the water for 5 seconds, until it is just soft.
  • Drain off excess water and place on a clean surface.
  • Place a few pieces of each of the ingredients on the wrapper, about 3cm from the base. Do not overfill!
  • Fold the bottom of the wrapper up over the ingredients.
  • Fold in the sides and roll up to enclose filling, keeping the wrapper tight.
  • Place on a tray and cover with damp tea towel.
  • Repeat with the remaining wrappers and ingredients, and divide among serving plates – slicing in half if needed.

Notes: Where do rice paper rolls come from? What other foods could you wrap up in a rice paper roll?

ourkitchengarden.net

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Pizzette dough

Posted on March 3, 2014 by melhm

Russell writes, “In the restaurant we make pizzette, which are slightly smaller than pizza, about 20cm in diameter rather than 30cm. As well as being prettier, this size is also more convenient – you might get two or three pizzette on to your pizza stone rather than a single large one. We use fresh yeast, which you can find in health food shops, bakeries and even by asking at the bakery departments of some supermarkets. Otherwise use fast-action dried (instant) yeast.”

ourkitchengarden.net

Recipe source: adapted from a recipe by Russell Norman in the book of his restaurant Polpo
Makes: 12 pizzette

Equipment:

  • Large bowl
  • Scales
  • Measures – jug, tablespoon, teaspoon
  • Clingfilm or plastic wrap

 

 Ingredients:

  • 500g strong white flour, Italian 00
  • 2 teaspoons fine salt
  • 2 teaspoons instant yeast
  • 2 tablespoons extra-virgin olive oil
  • 300ml tepid water

What to do:

  • In a large bowl, mix the flour, salt and dried yeast with the olive oil and the water and form the mixture into a ball.
  • Now knead the dough on a floured work surface. To do this, push the dough backwards and forwards simultaneously with your two hands so that you are stretching it and then pushing it back down into a ball. Repeat this, giving the dough a good working over. You shouldn’t break into a sweat but it should feel like a little workout for your hands and forearms, and you should be feeling the dough getting more and more springy.
  • After 10 minutes of kneading, push the dough back into a ball, flour the top, place in an oiled bowl and cover with clingfilm. Leave to rise in a warm place.
  • After at least 30 minutes, but ideally when doubled in size, your dough is ready.
  • If you want to use the dough later, place the balls of dough on a tray, cover with a damp cloth and leave in the fridge for up to 12 hours. Just remember to take them out 30 minutes before you’re ready to use them.

Notes: Why do we have to wait for the dough to rise? What is this process called? Do we have to make allowances for different sorts of weather?

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Handmade orecchiette

Posted on March 3, 2014 by melhm

Orecchiette resemble little ears, which is where they get their name, and is the traditional pasta of Puglia. A perfect orecchietta is just under 2cm across and has a slightly domed shaped which enables it to hold pasta sauce well.

ourkitchengarden.net

Recipe source: adapted from a recipe by Lara Scala Quinn on marthstewart.com
Serves: 4 starter serves or enough tastes for 20

Equipment:

  • Large stockpot with lid
  • Measures: cup, ½ cup, ¼ cup, tablespoon
  • Chopping board and knife
  • Baking sheet
  • Tea towel
  • Large bowl
  • Serving bowls
 Ingredients:

  • 1 cup semolina flour, plus more for baking sheet
  • 1/2 cup plain flour
  • 1/2 teaspoon coarse salt
  • 1/2 cup water, plus more if needed

What to do:

  • Fill the large pot with water and set to boil with the lid on.
  • Measure semolina, plain flour and salt into a large bowl.
  • Using your fingers, swirl ingredients together until combined then create a well in centre. Pour 1/4 cup water into well and gradually incorporate flour mixture into water using your fingers.
  • Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
  • Turn out onto a large, clean work surface and start to gather and knead dough, working it until no dry flour remains on work surface.
  • Continue to knead until smooth and elastic, about 5 minutes.
  • Divide dough into 8 equal portions, and cover them with a clean, damp kitchen towel.
  • Roll 1 portion of dough into a 45-cm-long rope.
  • Use a knife to cut and drag a 1cm piece of dough from end of rope facing you — a grainy wooden cutting board helps grip the dough.
  • Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
  • Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough.
  • When the pot of water is boiling add the orecchiette and a tablespoon of salt, stir and replace the lid. Cook for 2 or 3 minutes until the pasta bob to the top.
  • Using a slotted spoon, scoop out into a big bowl with a little of the cooking water and then toss in a tablespoon of olive oil before adding your sauce.
  • Orecchiette can be stored at room temperature in a single layer overnight: cover with a clean kitchen towel or plastic wrap. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.

Notes: What does orecchiette mean? Name some other pasta shapes. What do they mean?

ourkitchengarden.net

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Penne with Swiss chard, tahini, yoghurt and buttered pine nuts

Posted on January 4, 2014 by melhm

Yotam says, “Chard leaves are some of the most popular greens in Jerusalem. They have a fantastic sharp aroma and tend to hold their texture when cooked. Garlic is essential! Paired with tahini and yoghurt, they make a remarkable dish – sharp and full of flavour…” We have made it into a main course simply by adding some penne pasta – a dried staple found in every kitchen.

ourkitchengarden.net

Fresh from the garden: Swiss chard (silverbeet), garlic, lemon
Recipe source: adapted from a recipe in the book Jerusalem by Yotam Ottolenghi
Serves: 4 or 24 tastes

Equipment:

  • Citrus juicer
  • Bowls – big, med
  • Scales
  • Garlic press
  • Measures: jug, tablespoon
  • Whisk
  • Chopping boards and knives
  • 2 large stockpots
  • Colander
  • Large frying pan
  • Slotted spoon, wooden spoon
  • Serving bowls

 

 

 

What to do:

 Ingredients:

  • 250g dried penne
  • 1.3kg Swiss chard
  • 40g unsalted butter
  • 2 tablespoons olive oil, plus extra
  • 40g pine nuts
  • 2 cloves garlic
  • 60ml dry white wine, stock or water
  • Sweet paprika, to garnish

The sauce:

  • 50g light tahini paste
  • 50g Greek yogurt
  • 1 lemon
  • 1 garlic clove
  • 2 tablespoons water
  • Flaked salt
  • Start with the sauce: Squeeze the lemon to yield 2 tablespoons juice. Place all sauce ingredients in a medium bowl and add a pinch of salt. Peel the garlic clove and squeeze through the press and add too; whisk well until you get a smooth, semi-stiff paste. Set aside.
  • Bring the 2 large pots of salted water to a boil. Use a sharp knife to separate the chard stalks from the leaves and cut both into 2cm wide slices, keeping them separate. Peel the garlic cloves and slice thinly.
  • Add the pasta to one pot of boiling water with a tablespoon of salt and cook for 10 minutes. Add the chard stalks to the other pot of boiling water, simmer for 2 minutes, add leaves and simmer for another minute. Drain and rinse well under cold water. Allow the water to drain and then use your hands to squeeze the chard well until it is completely dry.
  • Put half the butter and the 2 tablespoons of olive oil in the frying pan and place on a medium heart. Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes. Use a slotted spoon to remove them from the pan then throw in the garlic. Cook for about a minute until it starts to become golden.
  • Carefully pour in the wine, stock or water and leave for about a minute until it reduces to about a third. Add the chard and the rest of the butter and cook for 2-3 minutes, stirring occasionally.
  • Drain the pasta and turn back into the hot pot, reserving some cooking water. Add the chard and mix to combine. Divide the into serving bowls, spoon some tahini sauce on top and scatter with the pine nuts. Finally, drizzle with a tiny splash of olive oil and dust with some paprika.
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