These vegan voices, I can’t seem to get them out of my head. I think I’ve been drinking too much oat milk.
It’s been a few weeks now that I’ve been pondering over poaching some chicory in vegan buttermilk… that’s surely not normal, but I imagine it’s similar thoughts that keep most of us sane at the moment, right?
Okay I confess, the thought of being in a sun-soaked beer garden with an ice-cold pint probably occupies a tad more of my headspace, but I’ve got to get this whipped butterbean & rocket with buttermilk-poached chicory and a blood orange dressing recipe out of my system before then.
Shopping list (serves 4)
Whipped butterbean & rocket:
Butterbeans (canned) x 800g
Rocket x 100g
Extra virgin olive oil x 6 tbsp
Leek (finely chopped) x 1
Garlic cloves x 2
Bay leaves x 3
Vegetable stock x 200ml
Chicory (halved lengthways) x 4
Almond milk x 500ml
White wine vinegar x 2 tbsp
Pinch of salt
Drizzle of olive oil
Blood orange dressing:
Juice of 1 blood orange
Siracha sauce x 1 tsp
Pomegranate molasses x 1 tsp
Extra virgin olive oil x 4 tbsp
Mint leaves (finely chopped) x 1 tbsp
Pinch of salt
Purple sprouting broccoli (roughly chopped) x 100g
Flaked almonds (toasted) to serve
Start by mixing the white wine vinegar and almond milk together to make the vegan buttermilk. Stir well and allow to sit for a couple of minutes to curdle.
Pour the buttermilk into a saucepan with the chicory cut side down, and bring up to 70°C. Use a thermometer to keep it around the same temperature for 30 minutes.
At the same time, place the butterbeans in another saucepan with the liquid from the cans and the vegetable stock, bay leaves, and two pinches of salt. Bring up to the boil and keep it simmering for 20 minutes.
Fry the the leek and garlic with a glug of oil for 10 minutes or until soft. Season well and take off the heat.
In a large mixing bowl, blend together the butterbeans, rocket, olive oil and fried leek. Add in 100ml of the liquid from the beans and mix until glossy, seasoning again as you go.
Remove the chicory carefully from the buttermilk and immediately place in a hot pan with the broccoli, a large glug of oil and a pinch of salt. Cook over a low heat for 10 minutes until both have caramelised.
To make the dressing, simply combine all the ingredients and mix well.
Serve the chicory and broccoli on top of the whipped butterbeans, drizzled with the blood orange dressing and a handful of toasted almonds.