Page 10 - Simply Vegetables Spring 2024

From the Kitchen...
JOAO ESTEVES
Rhubarb, Apple, and Pistachio Crumble
Creamy Green Orzo
Ingredients
300g orzo
250g spinach
150g peas
3 garlic cloves
400ml vegetable or chicken stock Nutmeg, salt and pepper
50g pecorino or parmesan cheese
Instructions
2 leeks
60g basil
1 onion
150ml crème fraiche 100ml olive oil
Zest 1 lemon
1. Heat a generous splash of olive oil in a large sauté pan and sauté the leeks and onions until they become soft and translucent.
2. Meanwhile, in a blender, combine basil, olive oil, garlic, Pecorino cheese, half of the spinach, and crème fraiche. Blend until you have a smooth and vibrant green paste.
3. Once the leeks and onions are tender, add the orzo to the pan and sauté for 2 to 3 minutes.
4. Introduce the spinach and basil paste to the pan, pour in the stock, and allow the orzo to cook in this mixture.
5. Season with salt, pepper, nutmeg, and the zest of a lemon to enhance the flavours.
6. After simmering and stirring the orzo for 20 minutes, add the remaining spinach and peas to the pan.
7. Continue cooking for an additional 15 minutes or until the orzo achieves your preferred level of tenderness.
8. Serve this luscious dish, garnished with a generous sprinkle of Pecorino or Parmesan cheese.
For the Filling:
500g rhubarb, chopped.
4 to 5 apples, peeled, cored, and diced. 100g golden caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Zest of 1 orange (optional)
For the Crumble Topping:
140g all-purpose flour
100g brown sugar
75g shelled pistachios, chopped. 85g unsalted butter, cold and cubed 1/2 teaspoon ground cinnamon
A pinch of salt
Instructions:
1. Preheat your oven to 190°C (375°F). Grease a baking dish and set aside. 2. In a large mixing bowl, combine the
chopped rhubarb, diced apples, golden caster sugar, cinnamon, vanilla extract,
and orange zest (if using). Toss the ingredients until the fruit is well coated, and then transfer the mixture to the prepared baking dish, spreading it evenly.
3. In another bowl, make the crumble topping by combining flour, brown sugar, chopped pistachios, cold cubed butter, cinnamon, and a pinch of salt. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the rhubarb and apple mixture in the baking dish.
5. Bake for 40-45 minutes or until the filling is bubbly, and the crumble topping is golden brown and crisp.
6. Remove from the oven and let it cool for a few minutes before serving.
7. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
10 Simply Vegetables