The Queen’s Award for Enterprise 2017 – Recognition for our co-operative achievements
April 21, 2017 – 8:09 am | One Comment

The Queen’s Awards are amongst the most prestigious awards in UK, designed to celebrate the outstanding achievements of British businesses. We’ve been recognized for our strong, continued growth in international sales as well as our co-operative ethos and great employment benefits, such as equal pay for all workers and flexible working.

Read the full story »
Brand

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.

Recipes

Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.

Ethics

Environmental issues, sustainable business practices, climate change, recycling, green living and more.

News

New developments and activities at Suma, press releases, and updates we think you’ll be interested in.

Cooperation

Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

Home » Recipes, Snacks / Side Dishes

Apricot, aduki bean and chestnut balls

Submitted by on October 1, 2015 – 9:49 amNo Comment

Cover-sep

Ingredients:

For the roast vegetables

    • beetroot, peeled and cut into wedges
    • 4 large carrots, peeled and cut into batons
    • 2 red onions, peeled and cut into wedges
    • 3 parsnips, peeled and cut into batons
    • 3 heaped tbsp Suma culinary coconut oil (GT350)
    • handful chopped fresh herbs, eg oregano
    • salt & pepper

For the aduki balls

    • tbsp Suma culinary coconut oil (GT350) plus extra for roasting balls
    • 2 tsp Suma organic ground cumin (HE376)
    • 1  tsp Suma organic ground turmeric (HE170)
    • 1  tsp Suma organic ground cinnamon (HE370)
    • 1 large onion, finely chopped
    • 3 garlic cloves, crushed
    • 400g tin Suma organic Aduki beans (VF675)
    • 50g/1oz chestnut flour
    • 60g/2 oz Suma apricots (DR093), roughly chopped
    • handful chopped fresh parsley
    • 1 tsp chopped fresh chilli
    • salt and pepper to taste

For the miso gravy

  • 2 shallots, quartered
  • 250ml/9floz white wine
  • 1 tbsp tamari
  • 1 tbsp miso paste
  • small handul chopped fresh mixed herbs

Method:

To make the pan de higo

Preheat the oven to 200C/180C Fan/Gas 6.
Mix the chopped vegetables together with the melted coconut oil in an ovenproof dish. Season with salt and black pepper and sprinkle over the herbs. Roast in the oven for 18-20 minutes.

To make the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry until fragrant.
Add the onion and fry for 4-5 minutes, or until soft and transluecent, stirring well to coat with spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates.
Turn off the heat, then gently stir in the remaining aduki ball ingredients until well combined. Season with salt and pepper.
Roll 1 tablespoonful portions of the mixture into balls and place the balls on a greased baking tray. Melt a little coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven, and keep warm.
Remove the roasted vegetables from the oven and stir. Continue to roast for a further 20-30 minutes, or until the vegetables are just tender.

Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Stir in the tamari, miso and herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper to taste.

adapted from a recipie by Hemsley and Hemsley

Print Friendly

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.