Côte has provided us with non-stop winners throughout this lockdown and they’re back yet again with two exciting new recipes to play with. Featuring an all new margarita for your Friday happy hour and a heart-warming vegetarian dish for your next dinner lineup. Yum!
CÔTES SPRING GRAPEFRUIT & JALAPENO MARGARITA
- 60ml 1800 tequila (we used coconut again as we are obsessed)
- 30 ml Cointreau
- 120ml of freshly squeezed grapefruit juice
- Brown sugar crystals to rim the glass with
- As much or as little freshly sliced jalapeno as your heart desires
In a shaker add all the liquid & sliced jalapeno, shake well.
Rim your glass with the brown sugar & fill glass with ice.
Pour the shaken mixture over the ice & enjoy!!!!
It’s spring which means there are grapefruits in abundance, keep your eyes peeled when out on your daily lockdown walk, there’s plenty of trees to pinch some from – I’m sure the neighbours won’t mind. Tag us in your creations
CÔTES GARLIC & THYME MUSHROOM MEDLEY
What you’ll need:
- 2 Cans butter beans
- Assortment of your favourite mushrooms
- 2 lemons
- Olive oil
- Salt & Pepper
- Strain & wash 2 cans of butter beans and set aside 1/4 c of the beans.
- In a frying pan gently heat 3 tablespoons of olive oil and a very low heat with 2-3 whole cloves of garlic, this needs to be done carefully and on a low and slow heat allowing the garlic to ‘confit’ and slowly cook down without burning as it will go bitter. Keep an eye on it. This should take about 10 minutes. Carry on with the other steps while the garlic cooks but keep checking it and turning the pieces. Once cooked remove the garlic from the pan but keep the oil.
- In a pot saute 1 finely diced shallot & 1 clove of crushed garlic in a good glug of olive oil, once it’s nicely sauteed add in the washed beans. Let these cook and warm through for a few minutes then add the zest and juice of 1 lemon plus salt and pepper.
- Remove from the heat. You can either mash with a potato masher, stick blender, or transfer to a blender – it all depends on your desired consistency.
- In the frying pan with the oil used to confit the garlic turn back on to a medium – high heat. Toss in your roughly chopped selection of mushrooms and let them brown and cook nicely, add in a few sprigs of thyme. Once nearly cooked add back in the cooked garlic and toss together. Add the zest of 1 lemon and salt and pepper to taste.
- Reheat the butter bean mash if needed right before serving. Put the mash on the bottom of your dish and top with the mushroom mixture, garnish with a squeeze of lemon and a generous amount of fresh thyme.
- This dish can be enjoyed as a vegan dinner or as a delicious side to a roast chicken or bbq’d steak. It’s super simple yet elegant and tasteful.