I was watching a rare bit of television the other day (cooking programmes obviously) and the lovely Tom Kerridge was on cooking his usual decadent, meat, wheat, dairy fuelled creations which I am always frantically scribbling down to try and morph (some might say kill?) into something less meat, wheat and dairy like.
When he started talking about how rubbish lettuce was and he found it boring my ears pricked up. I also struggle with the humble lettuce. Other than using a little gem lettuce as a wrap instead of a tortilla, I must say I am not a fan and would definitely turn to one of its darker leafed cousins. Tom however decided to braise his in a vat of butter and serve it with a roast duck. Wow. This needed to be pulled apart and turned into a ‘clean’ version.
I used tofu in mine but some leftover roast chicken would work brilliantly here for a very quick mid-week supper.
Ingredients – serves 1
1 little gem lettuce cut in half
splash of almond milk
1 tbsp coconut oil or rapeseed oil
250 ml vegetable or chicken stock
1 clove garlic minced
½ leek or 2 spring onions chopped
1 tbsp rice vinegar
chilli flakes (optional)
salt and black pepper to taste
handful of frozen (and defrosted) garden peas
cooked tofu or chicken - palm sized amount
- Heat the oil in pan and add garlic, leek or onions and cook until soft but not brown.
- Add rice vinegar, peas and chicken/tofu.
- When the peas and protein have taken on the flavour from the caramelising onion and garlic, add the lettuce cut side down.
- Allow to brown then turn over and add enough stock to scrape up all the juices in the pan but not flood the lettuce.
- Cook on a high heat to reduce down the liquid then add a splash of almond milk to add a touch of creaminess to the pan.
- Season with salt and pepper.
- Plate up and squeeze over some lemon if desired.
Until next time,