Dukkah Bean Pate on Griddled Doddington Celeriac by Amy Claridge
Method
Boil the soaked beans - and the garlic clove - briskly, until the beans mush under a fork. Try them after 15 minutes and then every five minutes. Either smash them (and the garlic clove) with a potato masher, or give them a very quick blitz. (Leaving them still fairly chunky, don’t blitz them till smooth as the texture looks good.) Briskly mix in the spices, then stir in a little oil. Season with salt and pepper. Stir in the cottage cheese. Meanwhile thinly slice the celeriac, brush with oil and griddle on a hot griddle until floppy. Put a generous spoonful on each piece. Cut into two or four if you wish. Arrange on plate, drizzle lightly with oil and sprinkle with sesame seeds. Lovely as a lunchtime or party nibble!
Ingredients
A mug of mixed Doddington dried beans
1 fat clove of garlic (or two weedy ones!)
3-4 heaped tsp of Egyptian Dukkah spice blend
1 tbsp of extra virgin olive oil, plus a little extra for drizzling
Salt and freshly ground black pepper
3 tbsp roughly of cottage cheese (fat free is fine)
One Doddington Celeriac, sliced and griddled
A pinch or two or three of sesame seeds - as you wish
(Kitchen garden cooking 29 March 2008.)
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