Sesamed broccoli, mushrooms and potatoes

Well I hope you have all had a pleasant weekend, or are still enjoying whats remaining of it. I've had a weekend at home. We have been neglecting our abode recently, so housework was order of the day. Some washing, scrubbing, hoovering, a little ironing, dusting, (cough) lots of dusting, some of it I blame upon my own lack of attention to housework and some of it I blame on the freight and commuter trains that pass by our flat. Anyway, our day at home paid off, the place looks relatively ship shape.

For food. More broccoli from the garden. I also found some Hestia dwarf runner beans hiding beneath the weight of the leaves and red flowers. There was enough for our evening meal.
The sesame broccoli was served with sesame seed button mushrooms and sesame oil flavoured Charlotte new potatoes. I find the smell of sesame oil quite dominating and it lingers for a while, regardless of this the flavour of the oil was not at all overpowering. It was quite delicate actually and quite pleasant.

The only thing you will need perhaps, is a toothpick for all those oval shaped seeds that like to stick between your teeth.

Sesame broccoli
Serves 2 - 4
Ingredients
400g broccoli

Handful of runner beans, topped and tailed and cut into diagonally
2 tablespoons of sesame oil
2 tablespoons sesame seeds
Salt and pepper
Method
Break broccoli into large florets with stalks in tact if you wish and steam until just tender. In another pan, steam the runner beans, then drain both and set aside. In another pan, warm the oil over low heat. Add the seeds and toast until golden. Toss the broccoli and the runner beans in the oil with the seeds, and season to taste. Keep warm until ready to serve.

Sesame Roast potatoes with mushrooms

Serves 4
Ingredients
For the sesame potatoes
2 tablespoons sunflower oil
2 tablespoons sesame oil
600g small new potatoes, steamed until just tender
2 teaspoons salt
For the sesame mushrooms
2 tablespoons sunflower oil
2 tablespoons sesame oil
2 fat cloves garlic, crushed
Zest and juice of 1 large lemon
100ml tamari or soy sauce
400g button mushroom, stems removed if you wish
2 tablespoons sesame seeds
For garnish
2 tablespoons toasted sesame seeds
Fresh parsley, chopped
Method
Preheat oven to gas mark 7. Pour the first group of oils together in a baking tray and heat in oven, when oil begins to smoke, add the potatoes and sprinkle with the salt. Give the tray a quick shake, and return to the oven. Turn the oven down to gas mark 6 for 20 – 30 minutes or until the potatoes are golden brown.
Meanwhile, beat the second group of oils together with the garlic, lemon zest and juice and add the tamari in a large bowl. Add the mushrooms and sesame seeds and stir to coat all surfaces.
When the potatoes have turned golden, remove from the tray with a slotted spoon and keep warm in a serving dish. Add the coated mushrooms to the now empty potato tray. Return tray to the oven and bake for 15 minutes, shaking occasionally.
Stir up the mushrooms with the potatoes, scraping any residual sesame-tamari mix over all. Sprinkle with more sesame seeds and garnish with the parsley. Adapted from The Stones Cookbook.