|Photo: c/o Pulses.org|
From a staple ingredient to a gourmet dish, pulses are a healthy and affordable way to expand your recipe repertoire. Some of the best loved foods include pulses as a main ingredient: baked beans, hummus, falafels, soups, stews, curries, tacos, dals and for the more adventurous, green banana and beluga lentil fritters with coconut salsa and chilli coulis or a broad bean and chickpea falafel with sprouted lentil tabbouleh and schoog.
The Gate Restaurant in London has developed a series of delicious recipes using Pulses to inspire people across the country, which can be found on the International Year of Pulses website www.Pulses.Org which also includes over 60 National Signature Dish recipes and over 200 innovative pulse recipes.
What’s your favourite pulse dish?
Photo: c/o Bistrot Pierre
Ajay, Director of Food Development, joins co-owners Rob and John during annual research trips to France to source new recipes ideas and new wines to bring back to the bistrots. He said:
“The Tartes Flambée was introduced on menus last year after we were inspired during a trip to Alsace. The origins of the dish came from an Alsatian tradition hundreds of years ago where a small piece of dough would be placed in a wooden oven to test its temperature before cooking. Accompanied with onion and cheese, it became very popular and eventually a dish in its own right".
“We initially trialled the dish exclusively in the Torquay bistrot and after receiving such positive feedback from customers we decided to introduce the Tartes Flambée across all 14 bistrots and it’s been a resounding success."
"It’s one the bistrot’s most popular dishes and is available as a lunch item, evening meal appetiser and now is also available on our new children’s menu so younger diners can enjoy the traditional Alsatian dish too. We source the recipe of the dough directly from Alsace and use one that goes back hundreds of years. Rather than using a traditional wooden oven we cook the Tartes Flambée in a stone oven which is heated from the base. The dish is cooked fresh to order and only takes about eight minutes to prepare and cook – c'est delicieux!”
I love a dish with a bit of a story attached to it! Has anyone tried one already? Put me down for one of those when Bistrot Pierre arrives in Birmingham!
|Photo: c/o Apple Press|
|Photo: c/o Apple Press|
Spend all weekend at The Star & Garter starting with DJ night on Good Friday, sample Easter Sunday Best continuing then on Easter Monday with Brunch specials.
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