Green Phunque Recipes

GREEN CHUTNEY RECIPE

Steps:

• Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
• Rinse them well in lot of water a few times.
• I spray some vinegar and leave for about 10 minutes.
• Then rinse well. Drain them well in a colander.
• Add all the ingredients to a blender jar.
• Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
• Adjust salt, lemon juice and green chili to suit your taste.
• Store this green chutney in a clean dry airtight glass jar.
• Refrigerate and use whenever needed.
• Use dry spoons to serve it.
• This green chutney keeps good for about a week in refrigerator and 1 month in freezer.

GREEN GAZPACHO

Steps:

• Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

GREEN SHAKSHUKA

Steps:

• Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.
• Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny - they will carry on cooking slightly as you take them to the table.
• Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.

GREEN PHUNQUE

Steps:

• For White Sauce: Cook ingredients together, then add a roux to thicken the sauce. For Green Phunque: Cook 2 lbs of chopped spinach in water for about 15 minutes. After spinach is cooked, drain it, and squeeze it to remove all remaining moisture. Add 1 pint of half and half to spinach, and mash with a potato masher until all the liquid is soaked up by the spinach. Add 1 quart of white sauce to spinach and cream ; mash spinach and white sauce together. Lace a skillet with butter, and sauté 4 cups of chopped onions. When onions get soft, add 4 cups of chopped mushrooms, cook for 2 more minutes. Add cooked mushrooms and onions to spinach mixture. In a separate skillet, scramble 12 eggs. Then add 2 cups of pre-cooked bacon (minced) to the scrambled eggs. Add cooked eggs and bacon into spinach mixture, mix and vigorously mash everything together. Put the entire mixture into a baking dish, and cover it with shredded white cheddar cheese. Place in a 450 degree oven for about 2 minutes (until cheese melts and turns golden brown) Serve.

GREEN GAZPACHO

Steps:

• Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
• To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.