How to cook it?
Redi is a very colourful, unique and original vegetable from the Brassica family; its physiology enables us to cook it quickly and easily.

We know the importance of healthy and varied food; hence we want to suggest the following recipes with which you will be more than satisfied.

Gratinated Redi

Ingredients (8 people):

2 x 200 g Redi.
2 free range eggs.
2 cream.
Condensed milk.
1 lemon.
75 g grated cheese.
1 handful of large breadcrumbs.

 

Preparation:

Preheat the oven to 180º C. Boil the Redi in water for 3-4 minutes, until it is tender. Preserve the cooking water. Drop the Redi in cold water and drain well. 


Put the Redi on an oven tray. Separately, mix the eggs with the cream. Pour over the Redi, in the tray, and mix the grated lemon peel, cheese and breadcrumbs. Then sprinkle over the Redi

Redi microwave-cooked in 4 minutes

Ingredients (2 people): 

2 x 50 g Redi.
1 teaspoon oil.
2 plates.

 

Preparation:

Spread out the Redi on a plate and pour the oil over it. Cover it with the other plate and heat in the microwave for four minutes.

Redi Kofta with Greek lemon yoghurt

Ingredients (4 people):

For the kofta:

200 g Redi cut in large chunks.
500 g minced lamb.
2 tablespoons ground cumin.
2 teaspoons dry chili flakes.
2 tablespoons chopped mint.
1 tablespoon lightly toasted sesame seeds.
½ small red onion, finely diced.
2 crushed garlic cloves.

 

For the nut dukka:

4 tablespoons cashew nuts, toasted and lightly chopped.
1 teaspoon dry chili flakes.
1 tablespoon ground cumin.
1 tablespoon chopped mint.
1 tablespoon lightly toasted sesame seeds.
Coarsely ground black pepper and sea salt to season.

 

For the Greek lemon yogurt with mint:

2 tablespoons chopped mint.
1 small pot of Greek yogurt.
1 lemon, peel and juice.
½ small red onion, finely chopped.
Coarsely ground black pepper and sea salt to season.

 

Preparation:

Mix all the kofta ingredients together and season. Carefully put the minced lamb kofta mixture around the Redi. Leave in the fridge for 20 minutes before grilling over a high heat, turning often, for approximately 8 minutes, until it is cooked through. 


For the dukka and yoghurt, mix the ingredients for each one in a separate bowl.


Plate the cooked kofta using the Redi stalk as a brochette. Add a heaped tablespoon of yoghurt. Sprinkle the dukka over the top and serve.

Video: https://www.youtube.com/watch?v=AAYz5jGAd4Y&feature=emb_title

Redi with sesame and Oriental salad

Ingredients (4 people):

200 g Redi.
2 tablespoons lightly toasted sesame seeds.
1 tablespoon honey.
2.5 cm piece of ginger, peeled and finely grated.
1 tablespoon thick soy sauce.
1 tablespoon sesame oil.
1 peeled carrot, cut into thin slices.
5 spring onions, finely cut.
1 tablespoon olive oil.
Chinese lettuce or other lettuce, finely chopped.
1 lime, peel and juice.
1 small bunch of coriander.

 

Preparation:

Mix the sesame oil, soy sauce, honey, lime peel and juice and olive oil together until it emulsifies.
Add half of the sesame seeds and leave to marinate.
Cut the Redi in large pieces and put in a hot frying pan.
Carefully brown until the Redi is well done (no more than 2 minutes, approximately).
Plate the washed and chopped Chinese lettuce leaves.
Put the browned Redi in a bowl with the spring onions and carrot slices.
Pour half the dressing over the top and put it on top of the Chinese lettuce leaves.
Sprinkle with the rest of the sesame seeds and pour over the remaining dressing.
Serve warm or cold.

Video: https://www.youtube.com/watch?v=wHP6DFEdf44&feature=emb_title

Chargrilled golden Redi with a toasted English muffin

Ingredients (2 people): 

100 g Redi.
2 English muffins.
4 free range eggs.
1 large packet of smoked salmon slices.
1 lemon.
Coarsely ground black pepper and sea salt to garnish.
Pea shoots to garnish.
1 avocado - optional.

 

Preparation:

Cut the Redi in large chunks and place them on a lightly oiled grill, cook them carefully.
Put a deep pan of water on to boil and add a teaspoon of salt.
Toast the muffins.
Using 4 small cups or moulds, break an egg into each one.
Stir the boiling water to create a vortex and carefully slide each of the four eggs into the centre.
Gently poach until they are done (approximately 90 seconds).
Remove the eggs from the water and dry carefully on a tea towel.
Plate the toasted muffins and put the pieces of Redi on top. 
Place the smoked salmon and eggs on top.
Season to taste and serve with a topping of pea shoots.

Video: https://www.youtube.com/watch?v=kQydbdM0DY0&feature=emb_title

Redi with sumach, pistachio and lemon

Ingredients (2 people): 

100 g Redi.
1 lemon, peeled and juiced (½ for the sauce and the other ½ for grilling).
4 tablespoons chopped pistachio.
2 teaspoons sumach.
2 teaspoons olive oil.
Coarsely ground black pepper.
Maldon seas salt or sea salt flakes.
Pomegranate seeds to garnish.
Chopped coriander to garnish.

Preparation:

Cut the Redi in little bunches, leaving the stalks.
Brush a little oil on the Redi and gently chargrill until done.
Add 4 slices of lemon to the grill at the same time and remove when golden.
When cooked, leave to rest for a moment while making the dressing.
Put the chopped pistachios, lemon and lemon peel in a separate bowl.
Add the sumach and season.
Add the olive oil and mix well.
Pour the dressing over the Redi making sure it is covered.
Sprinkle the fresh chopped coriander and pomegranate seeds over the top.
Pour the remaining dressing over the Redi and serve

Video: https://www.youtube.com/watch?v=DkfxtTY7MwA&feature=emb_title

Raw Redi salad with red onion and red cabbage

Ingredients (4 people):

200 g Redi.
½ small red cabbage.
1 red onion.
1 punnet of cherry tomatoes.
2 tablespoons mayonnaise to bind it together.
Chopped fresh herbs – the best ones are parsley, coriander, chives or spring onions.

 

Preparation:

Peel the onion and finely chop it with the Redi.
Add the tomatoes and mix well.
Add the fresh herbs and serve.

Video: https://www.youtube.com/watch?v=CQbvBdYDJAQ&feature=emb_title

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