Life

Niall McKenna: Veggie scenes

Niall McKenna

Niall McKenna

James Street South and Waterman owner and chef Niall McKenna is an Irish News columnist

THIS week's recipes are all about providing a vegetarian variation of meals that I would normally serve and eat as a meat dish.

These both appear on the menu of Cast & Crew, our newest restaurant in the Titanic Quarter. Located opposite The Drawing Rooms, in what was formerly the First Trust Bank, this day-time restaurant draws on dishes which are quick and easy to cook – but more importantly easy to pick up and devour, because they are that tasty!

A homage to food that can be eaten throughout the day while on the move and as a healthy alternative to pre-packaged snacks, the flat bread is incredibly easy to replicate at home and is an equally delicious starter or lunch time dish.

While the Cast & Crew beef burger is one of our best sellers, this week's second dish is slowly gaining a reputation as a viable alternative and proving itself as a very popular item on the menu.

Restaurants the world over are always getting in hot water over not having enough vegetarian options on their menus and, as diets, trends and health issues become ever more prevalent in society, there is an increasing focus on ensuring there are delicious and healthy options on all our menus using vegetables.

Whether you are a vegetarian or committed carnivore, Cast & Crew has launched a service that allows you to pre-order online and pick your food up during opening hours in as little as 15 minutes depending on the size of order – perfect for an office treat or a quick fix as you head home from work!

:: For more information visit Castandcrewbelfast.co.uk

RECIPIES

Tomato and Feta Flat Bread

For the dough:

250g plain flour

1 tsp salt

2 tblsp olive oil

150ml warm water

1 knob butter, melted

1 clove garlic, crushed

4 stalks of parsley, destalked and finely chopped

For the topping:

8 cherry tomatoes, halved

1 large pepper, thinly sliced

Handful green olives, destoned and halved

1 packet feta, crumbed

1 handful rocket

For the bread itself, mix all the ingredients in a bowl until it forms a dough. Remove from the bowl and knead on a lightly floured surface until smooth. Roll the mix into a cylindrical shape and cut into 8 pieces which you will then roll out into individual flat disc shapes. You do not want these to be bigger than the pan you intend to cook in.

To cook, place on a very hot pan and once slightly charred turn over, so no more than 2 minutes each side. Use a non-stick pan and do not add any oil.

As we are putting toppings on this, you can warm them through in the oven to melt the cheese or heat the toppings. This is best done in a very hot oven for a quick blast.

The toppings for this flat bread are mix of tomatoes, olives and feta, all mixed together and placed on top. Once cooked, quickly sprinkle with a handful of rocket and the parsley.

Halloumi and Mushroom Burger

Per burger you will need:

1 ½ inch slice of Halloumi

1 large Portobello mushroom, cleaned, dried and stalk removed, seasoned with salt and pepper

1 beef tomato, sliced

1 gherkin, sliced lengthways

1 red onion, sliced on the round ie. a whole ring to be used

1 handful cleaned rocket

1 burger bun

1 spoonful tomato relish

Start by placing a grill pan on a hot hob and keep this dry, once hot add the mushroom and cook on both sides for 3 minutes each side. Remove from the pan and add the Halloumi and cook until you get griddle marks on the cheese, then remove.

Next, place the burger bun under the grill and cook until golden brown before adding the lettuce, then the halloumi, mushroom, tomato, onion, gherkin and relish on the top. Place bun on top and serve.