Our Recipes Sustainable Recipes - Page 8

SPINACH CRÊPES WITH CHICKPEA, APPLE & TAHINI Mild Fish Curry INGREDIENTS INGREDIENTS Crepe batter 225g buckwheat flour 3 eggs 500ml almond milk 250ml water 1 tbsp coconut oil or butter pinch of sea salt 200g spinach, rinsed (or thawed frozen) 10 leaves basil (optional) Chickpea, Apple & Tahini Filling 3 tbsp tahini 3 tbsp olive oil 1 lemon (juice) 2 apples, grated, sea salt & freshly ground black pepper, to taste Serves two 200ml olive oil 1 large onion sliced 1-2 cm ginger, finely chopped 2 garlic cloves, thinly sliced 2 tsp sea salt 1½ tsp garam masala 2 tsp paprika 1½ tsp turmeric powder 100ml fish stock or water 400g MSC cod, pollock or hake skinned and cut into 4cm cubes 200ml natural yoghurt 20ml lime juice METHOD 1. Place all the crepe ingredients in a large mixing bowl and mix with a hand blender until smooth and green. This step can also be done in a blender. 2. Refrigerate the batter for 30 minutes. 3. Heat a 20cm frying pan on medium heat. Add oil and about 80ml of the batter, tilting the pan in circles until the batter is evenly distributed. 4. Fry for about 1 minute on each side, until the pancakes are golden and can be turned easily. 5. Fry all of the pancakes and put on a baking sheet to cool off. Preparing the filling 6. Whisk tahini, oil and lemon juice together in a mixing bowl. 7. Add grated apple, salt and pepper and stir to combine. 8. Add the chickpeas and mix it with your hands until the chickpeas are coated. 9. Add a generous dollop of the filling in the centre of each crepe, fold the crepe over the filling and serve. METHOD 1. Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize. 2. Add spices and cook, stirring constantly for 1-2 minutes. 3. Add stock or water and simmer for 5-10 minutes. 4. Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes. 5. Add yoghurt and lime juice, remove from heat and stir gently. 6. Serve with steamed rice