March's 'Veggie' Dish of the Month & Recipe

March's 'Veggie' Dish of the Month & Recipe

March is National Vegetarian Month and this has been our inspiration behind our dish of the month. Throughout March you can enjoy Red & White Quinoa Risotto, aubergine, tomato and mozzarella fritter, buttered baby vegetables, feta and pesto dressing.

Head Chef Craig comments “Quinoa is a great alternative to rice for this risotto and it’s superfood status makes this dish very healthy too. It’s a light option with a delicate taste that’s ideal as we approach spring....fingers crossed!“

Our Drink of the Month is our Ten Rocks Sauvignon Blanc. It's a vibrant, zesty sauvignon blanc with a lovely bouquet of fresh gooseberries leading to a crisp, refreshing palate and a lingering dry finish.

It is the perfect match with our Dish of the Month above. Enjoy a glass from £4.00 or share a bottle for £22.50.

View our full menu >>

Try your hand at our Dish of the Month with our recipe below! 

Ingredients

  • 400g of mixed red & white quinoa
  • 50g butter
  • 25ml olive oil
  • 2 banana shallot – finely diced
  • 2 garlic cloves – crushed
  • 800ml  vegetable stock
  • 12 baby beetroots
  • 8 baby turnips –retain the leaves
  • 8 baby carrots
  • 8 baby leeks
  • 8 baby fennel
  • 100g garden peas
  • 100g shelled broad beans
  • 2 tbspn fresh chop herbs e.g. chives, parsley
  • 1 aubergine
  • 1 med tomato –sliced into 4
  • 1 buffalo mozzarella –sliced into 4
  • 1 tspn pesto
  • 25g plain flour
  • 1 egg
  • 80g panko breadcrumbs

 

Method

Tomato & aubergine fritter (Make this first in advance):

Slice the aubergine into 8 x 1cm slices and pan fry  or char grill till tender – cool

Spread each slice with pesto and sandwich together with tomato & mozzarella in between 2 slices of aubergine to create 4 small sandwiches

Press gently for a couple of hours or overnight – pass the aubergine sandwiches through flour, egg & breadcrumb to give breadcrumb coating (pane) deep fry until crisp & golden keep warm

Baby veg:

Place the washed baby  beetroots in boiling vegetable stock & cook until tender – remove from the stock & peel – this is now the beetroot stock for the risotto

Place the remaining baby veg in boiling salted water until just cooked - then plunge into iced water to stop them cooking - drain well. Deep fry the turnip leaves until crisp

Risotto:

Melt 25g of butter and olive oil add shallot and garlic, cook until soft but not coloured

Add the quinoa and coat in the oil & butter add 2-3 ladles of the stock, cook gently until it absorbs the stock – repeat this until the quinoa is tender (you may need more or not all the stock) the risotto should be quite wet

Add the herbs, peas & broad beans – check seasoning & consistency 

To serve:

  • Toss the baby veg in butter to reheat – do the beetroot separately
  • Place the risotto in the middle of the bowl/plate, place an aubergine fritter on top of the risotto
  • Decoratively arrange the baby veg around/on the risotto distributing evenly between the plates
  • Finish with the crispy turnip leaves & serve
  • A light cream sauce & simple green salad can also be served with it
  • For a non-vegetarian option add chicken or smoked pancetta – or both