So for everyone who hasn’t got me on Twitter, this week I managed to get myself a job! I’m now a waitress at Mezzet near Hampton Court, which is a fantastic Lebanese restaurant that do really incredible food (I had a falafel wrap for my lunch today, it was soooo good) – which is really hard work with quite long hours, I didn’t get home until 11pm last night. But it’s a fantastic opportunity to watch a kitchen in full swing, and be able to help run a busy restaurant, seeing as food is a primary goal for me career-wise, yesterday I even got to help plate up and decorate the little dessert baklava and strawberries they serve for free with the bill, which was really exciting!
Anyway, I got back at about 7pm today and was really shattered and hungry, so I wanted to find an evening meal to eat that would only take me about 10 minutes to cook, because after being on my feet for ages, I just wanted to sit back and not care about cooking anything lengthy (especially as I’m already cooking bread, which is rising as I type this, for a post about my trip to Nepal last year that I’ll probably do on Thursday) – so I looked through all of my vegetarian cookbooks and found this really nice one in 101 veggie dishes, for a polenta dish with quark (a sort of soft cheese) and light vegetables.
425ml of vegetable stock
About 90g of quick-cook polenta
50g of quark
Half a 125g jar of vegetarian pesto
50g of baby corn, halved lenthways
50g of baby carrots, trimmed
50g of runner beans, thickly sliced
50g of peas
Zest of half a lemon
One tablespoon of chopped fresh parsley
Half a garlic clove, finely chopped
- In a saucepan, bring the stock to the boil, then shower in the polenta in a steady stream, whisking constantly until thickened. Stir in the quark and cook over a low heat for a further 5 minutes.
- Steam the vegetables over a pan of simmering water for 3-4 minutes. Remove the polenta from the heat and beat in the pesto. Spoon onto the plates, and serve the vegetables on top. Scatter over the lemon zest, parsley and garlic last.