Vegetarian Recipes with Majolica

Vegetarian Recipes with Majolica


Posted By: Maxwell & Williams

Inspired by the Italian tradition of maiolica tin-glazed ceramics, our new Majolica collection is a contemporary take on artisanal tableware and features floral designs brought to life in a rich colourful palette.

Ideal for sharing, these recipes for vegetarian tacos, roasted vegetable, halloumi and grain salad and zucchini pickles are sure to encourage long leisurely meal times to remember.

 

Vegetarian Tacos

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 6

Ingredients:

  • 2 corn cobs
  • 1 carrot, julienned
  • 2 avocados, mashed
  • Juice of 1 lime
  • Salt & pepper to taste
  • Olive oil spray
  • 12 tortillas
  • 200g sour cream
  • Pickled red cabbage

To garnish:

  • Coriander sprigs
  • Chilli, sliced - optional
  • Chilli sauce – optional

Method:

  1. Bring a pot of water to the boil. Add corn cobs and simmer for 10 mins. Drain and set aside.
  2. Heat the grill pan on high heat. Lightly spray cobs with olive oil and chargrill on all sides. Set aside to cool, then cut corn off the cob. Set aside.
  3. Julienne the carrot, cover and set aside. Peel and de-seed avocados then, in a small bowl, mash the avocados with a fork. Add the lime juice and season to taste. Set aside.
  4. Lightly toast tortillas on either side in a pan or on a grill plate. Your tacos are ready to assemble. Cool slightly in the trays, then invert onto a wire rack to cool completely.
  5. On top of the warmed tortillas spread a generous spoonful of sour cream. Dollop the avocado, add the pickled cabbage, julienned carrot and grilled corn.
  6. Top with a garnish of coriander (for a spicier finish add chilli and a drizzle of chilli sauce.)

 

 

 

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Zucchini Refrigerator Pickles

Prep Time: 20 mins
Cook Time: 5 mins
Serves: 1.5kg

Ingredients:

  • ½ cup water (room temperature)
  • 2 tbsp plus ½ tsp salt
  • 1kg medium zucchinis (approx. 4), thinly sliced
  • 2 small brown onions, thinly sliced
  • 20 ice cubes

For the pickling liquid:

  • 750ml apple cider vinegar
  • 2 cups coconut sugar
  • 3 tsp mustard seeds
  • 2 tsp ground turmeric
  • 10 juniper berries

Method:

  1. In a small bowl, stir together the water and salt until the salt has dissolved.
  2. Place the zucchini and onion into a large shallow dish. Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions. Stir to combine and allow to sit for 1 hour.
  3. To make the pickling liquid combine the vinegar, sugar, mustard seeds, turmeric and juniper berries in a small saucepan over medium heat. Simmer for 3 minutes, stirring occasionally to make sure that the sugar dissolves, remove from the heat and set aside to cool.
  4. Drain the zucchini mixture in a colander and remove all excess moisture, using paper towel to pat dry.
  5. Place the zucchini mixture in a large sterilised jar (or multiple smaller jars) and pour the pickling liquid over the top, ensuring that all of the zucchini mixture is covered in liquid. Place the lid on the jar and refrigerate for at least 1 day before serving.

*The pickles can be stored in the refrigerator for up to 2 months.

 

 

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Roasted Vegetable, Halloumi & Grain Salad

Prep Time: 15 mins
Cook Time: 45 mins
Serves: 4-6

Ingredients:

  • 4 large raw beetroots, peeled and sliced into wedges
  • 2 medium sweet potatoes, peeled and sliced into rounds
  • 4 red onions, peeled & sliced into wedges
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 100g quinoa, rinsed
  • 100g lentils
  • 1L vegetable stock
  • 2 x 250g packs halloumi cheese, each block cut into 6 slices

For the dressing:

  • 1 garlic bulb
  • 1 tbsp lime juice
  • 1 tbsp sherry vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp clear honey
  • Salt & pepper to taste

To garnish:

  • Coriander sprigs

Method:

  1. Preheat oven to 200°C fan forced (220°C conventional).
  2. Put the beetroot, sweet potato and red onion in a large roasting tray. Cut the top off the garlic bulb (reserving for the dressing) & drizzle with a little of the olive oil before wrapping in foil and adding to the tray. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
  3. Meanwhile, put the quinoa, lentils and stock in a medium saucepan over a high heat. Bring to the boil, then turn down to medium-low heat and cover with a lid. Simmer for 15-20 mins. Drain.
  4. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa and lentils.
  5. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lime juice, sherry vinegar, oil, honey and seasoning and stir to combine.
  6. Put a grill pan over a high heat. When it’s really hot, add the halloumi and grill for 45-60 secs each side (do this in batches).
  7. Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing. Garnish with coriander sprigs.

 

 

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