As we move from the humble cheese board to awe-inspiring grazing tables/ platters this spring, Grater Goods, founded by Kiwi musician chef and cookbook author Flip Grater together with French hospitality superstar Youssef Iskrane – is an answer to every ethical hedonist’s prayer.
With 42 per cent of New Zealanders either reducing meat consumption (being a flexitarian) vegetarian or a vegan for health and environmental reasons, there’s been an increasing demand for delicious meat alternatives that Grater Goods have been fast catering to.
Recipes with Grater Goods’ 100 per cent plant-based delicatessen meats.
Smoky Spanish Beans
- ¼ cup olive oil
- 2 onions, roughly chopped
- ½ red pepper, roughly chopped
- 100 g Grater Goods CHCH Chorizo, chopped (optional)
- 2 tsp smoked paprika
- ½ tsp oregano
- 1 tbsp tomato paste
- 2 cans butter beans (cannellini beans would also work) 1 can of water or vegetable stock
- Fresh chillies to serve
Add oil to a heavy-bottomed pan on a medium heat. Add onions and red pepper, some salt and pepper, and cook until softening and brown. Add chorizo if using. Once everything is starting to stick, add paprika, oregano and tomato paste and cook for a minute until fragrant. Add the beans – one can drained, one can with the liquid. Add one can of water or vegetable stock. Cook gently for 25 minutes until thick and rich. Serve with crusty bread, fresh chillies, and your favourite steamed greens. Serves 4.
