Page 41 - Vegan Food & Living (February 2020)

Whipped butter bean dip Indian-style creamed corn

By Jessica Elliott Dennison By Jessica Elliott Dennison
Serves 4-6 | Prep 10 mins | Cook 45 mins | Calories 523 (per serving) Serves 2 | Prep 10 mins | Cook 20 mins | Calories 805 (per serving)

400g tin (1¾ cups) of butter FOR THE HERBS 6 tbsp rapeseed (canola), light ½-1 tsp dried chilli (hot
(lima) beans in water selection of the following: olive or coconut oil pepper) flakes, depending on

2 tbsp rapeseed (canola) oil 12 sage leaves 1 onion, peeled and how spicy you want it

or vegetable oil, plus 100ml finely sliced 1 lemon
2 sprigs of rosemary,
(scant ½ cup) for frying sea salt flakes

leaves only 3 garlic cloves, peeled

½ tsp sea salt flakes, plus and finely sliced
2 sprigs of tarragon, 1 large naan or 2 chapatis
extra to taste
de-stalked 2 x 340g tins (3 cups) of a handful of coriander
1 ⁄3 garlic clove, peeled sweetcorn, drained
2 tbsp capers (baby (cilantro) leaves
and crushed
capers), drained 2 tsp ground coriander SUBSTITUTES
juice and grated zest
SUBSTITUTES 1½ tsp ground cumin onion for leek
of ½ a lemon
butter beans for cannellini 1 tbsp curry leaves (optional) ground coriander for
¾ tsp ground cumin
beans, chickpeas (garbanzos), garam masala

finely grated zest of ½ a borlotti beans
lemon, to garnish lemon for lime
sage leaves for sliced garlic
1 First, heat 4 tbsp oil over a medium heat in a wide pan. Add the onion
rosemary for lemon thyme
and garlic, reduce the heat to low, then fry for 15 minutes until soft
1 First, drain the butter beans, reserving 2 tbsp of the tin juice. Using a and translucent. Stir occasionally and add a splash of water if the
food processor or stick blender, blend with the oil, salt, garlic, lemon onion is beginning to catch.
zest and juice. 2 Add half the corn to a jug with a splash of water, then, using a stick
2 While the processor is still blending, add the cumin to a non-stick pan blender or food processor, blitz into a rough pulp.
over high heat. Toast for 30-60 seconds until fragrant, then add to the 3 Add 2 tbsp oil to the onion, then add the spices and curry leaves.
processor; continue blitzing until silky smooth. Taste for seasoning and Stir for 1-2 minutes until fragrant, then add the creamed corn and
don’t be afraid to go heavy on the salt. reserved kernels. Add the zest of one lemon and the juice of half,
3 Rinse out and dry the pan, then heat 100ml (scant ½ cup) oil on high plenty of seasoning to taste, and a splash of water to loosen if it’s too
and line a plate with kitchen paper. Carefully add the herbs and capers to thick. Cut the remaining lemon half into wedges for serving.
the hot oil, fry for 1-2 minutes until crisp then, using a slotted spoon or 4 Meanwhile, use tongs to heat the naan bread directly over a gas flame
fish slice, carefully transfer to the kitchen paper. If the pan you are using for a few seconds until lightly charred. You can also do this in a hot
is on the smaller side, I recommend frying the herbs in batches. pan or oven.
4 To assemble, using a spatula or the back of a spoon, spread the dip 5 To assemble, divide the corn and naan between two plates. Roughly
over a nice plate. tear over the coriander and serve with a lemon wedge each.
5 Top with the drained crispy herbs and a few splashes of the infused
pan oil. Zest over the remaining lemon half to finish off.
6.1g 0.7g 0.41g 0.1g 3.1g 37.9g 3.1g 0.2g 17.3g 21.1g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein