01/09/2021
PORTOBELLO STEAKS WITH LIMA BEAN PUREE ๐ง๐
Preheat the oven to 150 C.
Put the garlic (peeled and cut), onion (cut into wedges), chili flakes, chili peper (chopped), cumin seeds, coriander seeds, tomato paste and 75 ml olive oil in an oven dish. Place the portobello with the domed side up and top with a piece of parchment paper pushing it down to cover all the ingredients. Place in the oven for 1 hour. Turn the portobello over and put back the parchment paper. Return to the oven for 20 minutes more until the portobello is very tender but not falls apart.
Transfer the portobello to your chopping board and cut it in half. Use a spoon to remove the onion, garlic and chili. Put it into the food processor and blitz until smooth. Return the mixture to a saucepan and place on medium high heat with the mushrooms for about 5 minutes. Set the oil aside.
While the mushrooms are in the oven make the puree by putting the beans into the food processor along with the lemon juice, olive oil, 1/2 teaspoon flaked salt and 2 tablespoons of water. Blitz until smooth and transfer to a medium saucepan and cook on a medium high heat for about 3 minutes, stirring, until warmed through.
Serve the lima bean puree on a plate and top with the mushroom. Flavor with a spoon of oil (you wonโt need all of it)
(Recipe from Ottolenghi; Flavour)
White ** Rich in flavonols / Allicin / Quercetin / Sulfides
Red ** Rich in Lycopene / Ellagic acid / Caffeoylquinic acids / Hydroxybenzoic acids
Orange ** Rich in Alpha carotene / Beta carotene / Hesperetin / Beta cryptoxanthin / Flavonol / Terpenoids / Phthalides