‘Not dog’ garden sandwich

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Weirds sausages in a green wrap. They are easy to make and really yummy.

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The basic ingredients. The beans are boiled of course. I mashed them together with a fork.

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Spices, lots of paprika powder, a little garlic (grated) and black miso. They have no case, just formed by hand. But they could used some support :

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Ninniku no me (garlic stalks). I passed them into, on the model of sausages formed around a bone.
Then baked the sausages (painted with oil) during about 20 minutes.

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Enjoy in a wrap of sanchu (Korean lettuce) with carrot, and some chunky mustard.

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Veg’ patty lunch

Another quickie. That takes 5 minutes to prepare and you have a wrap party. That’s fun to eat and very filling. And you eat only good things.

The batter : forked mashed cooked azuki beans and a few fava beans, sweet corn, shiso pesto, potato starch for the binding.

Ready !
While they cooked, I have heated tomato paste, garlic, chili pepper, water, olive oil to make a tomato sauce. Grated daikon radish. Washed the salad. Cleaned the bowl. Taken photos.

Bring Korean lettuce, the tomato sauce and grated daikon radish.

Take a patty.

Dip in the sauce.

Put on a green leaf, cover with daikon and a little more sauce. Enjoy !

Sweet basil flat falafels


Another green quick lunch. I had not made falafels recently, but you can see many in archives.

In the blender : soaked chick peas, basil, black pepper, salt a hint of mace.

Pan-fried.

Ready.

They are deliciously soft inside and crispy around.

Served with tomato sauce.

Korean lettuce and shiso to wrap.

Chima sanchu. About shapes of leaves…

Korean chima sanchu lettuce, and mitsuba (3-leaf).

And chick peas. What relation ? Oh, this :

This salad is always present with yakiniku (local version of Korean barbecue). It’s sanchu, chima sanchu for the erudite. Probably and respectively *lettuce* and *chrysanthemum lettuce* in Korean. Some say sanche. Depends on how you want to mispronounce your Korean…

Oh it’s a lettuce. No special taste. It is conveniently long-leafed to allow you to make a food wrap. Oak leaf lettuce and romaine can do the trick too.

Mitsuba is a Japanese herb. Not parsley, not coriander. Light and present. You often see it on miso soup.

Boiled chick peas, reheated with tomato paste, a little kochujang, garlic, ginger, stalks of mitsuba… and a good splash of rice vinegar at the end.

Recipe :

Boiled chick peas :
I think they are much better than canned ones. I find there is an aftertaste of can. Then the cans are “garbanzo”, big variety, which are used for Spanish stews, and I prefer the proper Middle East chick pea.
Wash dry chick peas and let them soak in water, about 4 times the volume of peas, during 6 hours at least (overnight is OK). Bring the peas and water to a boil. Take away the foam. Cover. Let boil slowly till peas are tender (check every 10 minutes after 30 minutes). I usually prepare a big batch and I freeze some in silicone muffin molds. Then I have ready to use portions of peas that can be thawed quickly in the microwave, due to their small round shape. I also let a few freeze on a tray, so they stay apart and I can take a few to garnish a dish.

Red peas
Take 2 cups of cooked peas with their broth. Add 1 tbs of gochujang, about 2 tbs of tomato paste. Grate a little fresh garlic and fresh ginger. Reheat slowly. Add the cut stalks of mitsuba. I found the taste was too “sweet” and “dull” at that point, so I have poured about 3 tbs of Chinese black vinegar.
Serve with lettuce to wrap, and milled/pounded sesame seeds.

Bring the leaves.

Peas on sanchu, with mitsuba leaves and ground black sesame.

Roll around.