Recipe of the Month – February 2025

Try out our February recipe of the month 2025: Rye bread open sandwiches.

Serves: 4 people

Preparation: 30 minutes

Ingredients:

1 x Hungry Guest basil pesto

1 x Hungry Guest walnut pesto

1 x Hungry Guest red pepper dip

1 x Hungry Guest miso hummus

1 x pear

25g Stilton cheese

1/2 x turnip

30ml x white wine vinegar

30ml x water

30g x sugar

1 x Star anise

10 x Coriander seeds

1/2 x small cucumber

 Dill tips

1 x small cauliflower

1/2 x chilli

1/4 bunch coriander

Directions:

Toasted rye bread

turnip – pickled

Basil pesto

Smoked mackerel

1. Thinly slice and toast the rye bread and allow to cool.
2. Spread with basil pesto, then place on slices of the smoked mackerel.
3. Finish with the pickled turnip and garnish with fresh basil leaves.

Toasted rye bread

Pear

Blue cheese

Walnut pesto

1. Thinly slice and toast the rye bread and allow to cool.
2. Spread with walnut pesto, then add the crumbled blue cheese.
3. Slice the pear thinly and place on top.

Toasted rye bread

Roasted red pepper

Cucumber

Dill

1. Thinly slice and toast the rye bread and allow to cool.
2. Spread with red pepper dip, then slices of cucumber and finish with chopped dill.

Toasted rye bread

Cauliflower – see recipe below

Miso hummus

1. Thinly slice and toast the rye bread and allow to cool.
2. Spread with the miso hummus, then add the prepared cauliflower.

For the pickled turnip:

1. Cut the turnip into thin ribbons
2. Mix the vinegar, sugar, water, coriander seeds, and star anise.
3. Bring to the boil and then turn off. Allow to cool to room temperature.
4. Add in the turnip ribbons to the pickling liquor and leave for a minimum of 30 minutes.

For the cauliflower:

• Remove the florets from the stem.
• Cut each floret in half.
• Place in a preheated pan face down to caramelise.
• Turn over and season with salt.
• Cook until the cauliflower starts to become tender but not completely cooked through.
• Finish with a squeeze of lime juice and the zest of the lime, thinly sliced chilli, and finely sliced coriander.

 

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