I stuck to the recipe (well, I eyeball everything) except for the Guinness and wine, which I went a little heavier on We bought
some garlic ciabatta bread and heated that in the oven to sop up the juice as I didn't thicken it too much.
Not exact matches
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat
bread crumbs — 1 onion, chopped — 3 cloves
garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts,
ciabatta or rolls
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small
garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long)
ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty
bread 3/4 cup fresh flat - leaf parsley leaves
I also think because its fairly dense it would make the best
garlic bread, almost like a
ciabatta!!!
Serve with some toasted
ciabatta or crusty
bread slices and rub some
garlic on the
bread for extra flavor... Enjoy!
Sliced
ciabatta bread is brushed with a
garlic - flavoured butter, topped with mozzarella and baked until crisp and brown.
Toast / grill some
ciabatta bread crostini, rub them with fresh
garlic and spoon on some of the crushed chickpea mixture.
The vegan dishes on offer include Crostini al Funghi: sautéed mushrooms and kale in
garlic and chilli on toasted
ciabatta; Polpette di Pane: a twist on a traditional dish from Puglia, meat free
bread balls of semi-dried tomatoes,
garlic, capers and olives in a tomato sauce on spaghetti; and Orecchiette al Cavoflore: cauliflower purée, sautéed kale, chilli and roasted turmeric cauliflower florets.
1/4 cup extra virgin olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves
garlic, smashed (skins removed) 1/2 loaf
ciabatta or other crusty Italian
bread, sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground black pepper