Goodbye winter … hello spring. A change of seasons is like food for the soul, writes Ant Ellis.
How can it be spring of 2021 already? I don’t know about you, but a significant part of my mind feels stuck knee-deep in the unholy mess of 2020 – which is why I’ve made a very conscious decision that this change of season is going to matter. No, really! Of course, this means getting into a lighter diet after mountains of comfort food all winter, and a second, third and fourth helping of tasty positivity. As cheesy as that is, good food does actually equal a good mood.
Spring eating generally means a shift to healthier, less-rich food, which is good for all of us. The question, I hear you ask, is whether we can maintain the full-bodied flavours of our winter indulgences while eating more consciously – to suit our refreshed headspace. Yes, of course we can. It’s not about smothering good ingredients with mass-produced sauces or dressings from bottles or sachets. You can create super-delicious, rock ’n roll dishes for the family table, quickly and with top-notch ingredients.
This spring, get your head around fresh vegetables (especially leafy greens), fish and shellfish, robust salads with beautifully bright vinaigrettes, and fruity desserts. And hey, it’s about time to set the outside table again, and put the chenin blanc in the fridge. Check out these quick and easy springtime recipes that’ll get you going for the season.
Spring Green Pasta
Your green veggies intake doesn’t have to be served on the side of a protein. Maximum freshness, maximum flavour, minimum drama – and perfect for vegetarians too. Serves 4.
Ingredients
- 400g of your preferred pasta
- 500ml vegetable stock
- 1 cup frozen peas
- 200g baby spinach leaves, washed
- juice of a lemon
- 2 cloves of garlic
- big bunch of mixed fresh basil and parsley leaves
- 6 Tbsps olive oil
- salt and pepper to taste
- 2 Tbsps crème fraiche (optional)
To serve:
- Parmesan, pecorino or hard feta cheese
- 4 Tbsps crushed walnuts (optional)
Cook pasta in a large pot of salted boiling water. In a pan, heat the stock to boiling. Add spinach and peas. Cook for 4-5 minutes until the spinach has wilted and peas are cooked through. Drain most of the liquid (keep aside to add to your sauce depending on your preferred consistency), also reserving 2 tablespoons of cooked peas for serving. Add spinach, remaining peas, lemon juice, garlic, herbs, crème fraiche (optional) and olive oil to a blender and purée, adding stock as necessary to achieve your desired consistency, ideally like a loose pesto. Season to taste.
Drain cooked pasta and return to pot. Stir the sauce through, adding reserved peas, then toss through thoroughly. Serve hot with grated Parmesan or pecorino, or crumbled feta, fresh herb leaves, a squeeze of lemon juice, freshly ground black pepper and walnuts (optional).
Easy Spiced Kinda-kedgeree
Inspired by the traditional dish made with smoked haddock, this light fish and rice dish with boiled eggs is a delicious, lightly-spiced season-starter. Serves 4.
Ingredients
- 1 Tbsp butter
- 2 Tbsps olive oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, minced
- small piece of ginger, peeled and finely chopped
- 1 Tbsp medium curry powder or masala mix of your choice
- 500ml stock of your choice
- 250g basmati rice (regular long-grain rice is also good)
- 300g cleaned, skinned and deboned fresh white fish – hake, kingklip, dorado, or the traditional smoked haddock (not the horrible dyed junk from a box)
- ½ cup frozen peas
To serve:
- 3 eggs, medium to hard-boiled
- A handful of chopped coriander
- Fresh sliced red chilli (optional)
Heat oil and butter in a pan on medium heat, add garlic, ginger and onion. Sauté until soft and fragrant. Add curry powder and cook for two minutes, mixing constantly so as to not burn. Add stock and rice, bring to the boil, then cook until rice is almost done. Add more water if rice is drying out. Cut fish into chunks, season, and add to rice with peas. Cook for 5-6 minutes. Cover and leave to stand. Serve with quartered boiled eggs placed over rice, with fresh coriander leaves and cracked black pepper, and chilli if desired.
Until next time, let’s agree that while salads may save the world, spring chickens are delicious too.
FOR MORE INFO:
Talk to me at ant@rockthekitchen.co.za