Balsamic Stir-fry

Stir-fry and balsamic vinegar may not have the same ethnic background,  but they do make a good combination. And adding a bit of honey brings out the sweetness of the vegetables. You could experiment with all sorts of flavours, until you find your very own favourite. I often use what comes to hand, it could be that new bottle of raspberry & mint vinegar, or it might be a lemon infused olive oil. But today I opted for an old classic of mine; the balsamic vinegar with honey.

Serves 2

150g rice noodles
250g vegetables
1 tablespoon vegetable oil
1 tablespoon balsamic vinegar
2 teaspoons runny honey

Boil your noodles according to the instructions on the packet.

Slice your vegetables lengthways - long strips are easier to get hold of with your chopsticks. You can use any combination of vegetables, stir-fries are a brilliant way to use up those little scraps that you have left over in the fridge and don't quite know what to do with. I usually try to include vegetables of different colours; some green, some yellow and some red, as they all bring with them different vitamins. Good examples are: leek, sugar snap peas, mangetous, baby sweetcorn, red peppers, orange peppers, courgette, onions, carrots, broccoli. Or any other vegetables that take your fancy.

Heat the oil in your wok, and add the vegetables. Some might take a bit longer than the rest, like broccoli, so add them first and give them a minute before adding the rest. Turn down the heat, and keep stirring for a few minutes until the veg are cooked. Add the balsamic vinegar and honey, stir until you have an even coating, and serve with the noodles.

Warm Vegetable Salad

I don’t know about you, but I quite like having a small pile of mixed warm vegetables with main courses such as burgers or tartlets. They bring a bit of colour and moisture, and can be varied and made different each time. Some times you might add some olives, other times a bit of chilli. If using with pasta, add some cheese of your favourite type.

Serves 2 as a side dish OR 1 with pasta

1 small courgette

1 small shallot

1 clove of garlic

1 tablespoon butter

a pinch of salt

½ red pepper

4 cherry tomatoes

5 small button mushrooms

3 basil leaves

a sprig of dill

a pinch of black pepper

Finely slice the courgette lengthways, using either a sharp knife or a vegetable peeler (or a mandolin if you’re lucky enough to own one).

Finely chop the shallot and garlic, and melt the butter in a saucepan. Add the onion and garlic, and sweat for about 5 minutes.

Slice the red pepper into fine strips, and add to the pan. Add the courgette and a pinch of salt, and let it sweat for a couple of minutes. Finely slice the mushrooms and add. Stir, and add the fresh herbs. Leave on the heat for a few minutes until the mushrooms are cooked, while stirring now and again.

If using as a side dish, serve.

If using with pasta, boil your pasta while cooking the vegetables, drain the pasta, mix it all together and add some grated cheese. 

Courgette striplets

Some times, when your main course is sort of nice on its own, but could just do with a little extra greenery to complete it, strips of soft warm courgettes is just the thing. They are easy to make, and take no time at all. They’re also quite tasty and healthy. You can add all sorts of interesting extras, to make it slightly different each time. You could toast some pine nuts and add those, or you could grate some parmesan cheese and add that. Different fresh herbs also work really well.

Serves 2 as a side dish

1 medium sized courgette

1 clove of garlic

1 tablespoon butter

a pinch of salt

Finely slice the courgette lengthways, using either a sharp knife or a vegetable peeler. Finely chop the clove of garlic, and melt the butter in a saucepan. Add the garlic and sauté it for a couple of minutes. Add the courgette and a pinch of salt, and let it sweat for about 5 minutes. Drain off the excess liquid, and serve with your main course.