focus on the sides

A while ago I interviewed Camilla Stephens, founder of Higgidy, for Women Talking. In preparation for this I received to my – very pleasant – surprise a large cool box generously filled with a selection of the tasty tarts, pies and quiches that Higgidy produce.

Of course this meant that I couldn’t help but jump straight into the kitchen in order to test out some perfect sides to accompany them. And now I’ve finally gotten my act together and decided to share them. Although it may not feel quite like the right time of year to want tarts and salads, if you’re looking for lighter supper alternatives following an indulgent Christmas, then the following recipes may just provide the inspiration you need!

(Plus the twist on a classic coleslaw is really too good not to try, and would also make a great accompaniment to sausages and mash…)

Tabbouleh served alongside Higgidy's Little Moroccan Vegetable and Feta Pie

Tabbouleh

The fresh herbs and lemon juice in this Tabbouleh will perfectly compliment Higgidy’s delicious Moroccan Tart, which displays real depths of flavour with its aromatic spices and delicately seeded pastry.

250g bulgar wheat

500ml boiling water

400g cherry tomatoes, quartered and excess juice saved.

150g shallots, finely chopped

2 tbsp fresh mint, finely chopped

3 tbsp fresh parsley, finely chopped

6 tbsp olive oil

2 lemons, juice only

Salt & freshly ground black pepper

-       Place bulgar wheat in bowl and pour water over top. Lightly mix, cover, and put aside for a few minutes until water is absorbed.

-       In a separate bowl mix together tomatoes (including juice), shallots, mint and parsley.

-       Add bulgar wheat to bowl. Combine. Season with salt and pepper to taste. (Be generous with pepper.)

-       Thoroughly mix in oil and lemon juice. If possible, leave to stand in a cool place for a couple of hours before serving, stirring occasionally.

Higgidy's Spinach, Pesto And Goats Cheese Slice accompanying a tomato, rocket and walnut salad

Tomato, Rocket and Walnut Salad

The tang of the cider shallot dressing which accompanies the peppery notes of rocket in this salad works well in balancing the creaminess of Higgidy’s Spinach, Pesto & Goats Cheese Slice.

2 handfuls walnuts, roughly chopped

180ml dry apple cider

3 tbsp cider vinegar

2 tbsp shallots, minced

2 tbsp olive oil

1 tsp Dijon mustard

250g cherry tomatoes, halved

60g rocket

Salt & freshly ground black pepper

-       Pre-heat oven to 180C. Toast walnuts in oven for 6-8 minutes, taking care not to burn them.

-       Place cider, cider vinegar and shallots in small saucepan and bring to boil. Cook for 6-8 minutes until liquid is reduced to a third.

-       Remove mixture from heat. Whisk in oil, mustard, and salt & pepper to taste.

-       Combine walnuts, tomatoes and rocket in serving bowl.

-       Pour dressing over salad mix and toss together before serving.

Coleslaw with-a-twist goes perfectly with this Higgidy Smoked English Bacon and Mature Cheddar Quiche

Red Cabbage, Apple and Carrot Slaw

What better way to accompany a sumptuous quiche dotted with nuggets of salty bacon than with a twist on the classic crunchy coleslaw.

1/3 small red cabbage, shredded

1 large carrot, coarsely grated

1 apple (such as braeburn / granny smith), sliced into matchstick strips, halved

100ml low fat yoghurt

50g soft goats cheese

1 tbsp cider vinegar

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp olive oil

Salt & freshly ground pepper

-       Gently warm olive oil in small saucepan. Add goats cheese and mix into oil with fork.

-       Add cheese mix to bowl with yoghurt, lemon juice, vinegar and mustard. Season with salt and pepper to taste.

-       Mix cabbage, carrot and apple in a bowl. Combine well with dressing and serve.

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Comments
2 Responses to “focus on the sides”
  1. Sides are some of the most fun things to make! Tabbouleh is perhaps one of my favourites. Your’s sounds great!

  2. Higgidy says:

    We’re pleased they went down well, and very impressed by the use you have got out of them. Camilla thinks your recipes and presentation of Higgidy look very tasty indeed.

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