We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.368 – Aubergine curry with chilli, tomato and kaffir lime leaves

    Posted on September 24th, 2017 Janet No comments

    This recipe is taken from Rick Stein’s Far Eastern Odyssey.  If you miss out the shrimp paste, you have got a pleasing vegetarian curry.  The kaffir lime leaves can also be replaced with grated lime zest.  Kecap manis is an Indonesian soy sauce which Rick Stein says is not interchangeable with ordinary soy sauce but we just put a little extra dark soy sauce in.  The use of fresh tomatoes gave the curry a nice fresh taste.  We served the curry with plain boiled rice.

    Serves 4

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    2 medium sized aubergines
    7 Tbsp vegetable oil
    200g shallots, thinly sliced
    25 g garlic, thinly sliced
    25g peeled ginger, finely chopped
    2 medium-hot red chillies, seeded if you wish, then thinly sliced
    1/2 tsp shrimp paste
    200g chopped tomatoes
    4 kaffir lime leaves
    1 Tbsp kecap manis
    1 Tbsp dark soy sauce
    1 tsp palm sugar
    juice of 1/2 lime

    Method
    Cut the aubergines in half lengthways and then across into slices 1cm thick.  Heat 5 tablespoons of the oil in a wok or large, deep frying pan.  Add the aubergines and stir fry for 6 minutes until lightly golden.  Lift out with a slotted spoon onto a plate and set aside.  Add the remaining oil to the pan, add the shallots and garlic and fry until golden.  Add the ginger, chillies, shrimp paste and tomatoes and cook for a few seconds more until the tomatoes have softened.  Return the aubergines to the pan with the lime leaves and 6 tablespoons of water.  Simmer for 2 minutes until the aubergines are tender and the sauce has reduced slightly.  Stir in the kecap manis, dark soy sauce, sugar, lime juice and 1/2 teaspoon salt or to taste, and serve.

  • Seasonal local food recipe No.367 – Egg fried rice

    Posted on August 27th, 2017 Janet No comments

    This is an old favourite from Ken Hom‘s classic Hot Wok, using the cucumber from this week’s veg boxes.

    Serves 2-4

    Preparation time: 10 minutes
    Cooking time: 12-15 minutes

    Ingredients
    Cooked rice – see below
    2 eggs, beaten
    2 tsp sesame oil
    1/2 tsp salt
    2 tbsp groundnut oil
    225g onions, coarsely chopped
    2 tsp salt
    1/2 tsp freshly ground black pepper
    175g cucumber, peeled, seeded and diced
    100g fresh or frozen sweetcorn kernels
    1 tsp chilli oil

    Method
    Combine the eggs with the sesame oil. Heat a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is hot and slightly smoking, add the onions, salt and pepper and stir fry for 2 minutes. Then add the beaten eggs and stir-fry for 1 minute. Add the cooked rice and continue to stir-fry for 3 minutes. Finally add the cucumber, sweetcorn and chilli oil and continue to stir-fry for 5 minutes. Turn on to a warm platter and serve hot or cold as a rice salad.

    Rice
    Enough rice to fill l measuring jug to 400 ml level
    600 ml water
    Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.  Drain the rice and put it into a heavy pan with the water and bring it to the boil.  Continue boiling until most of the surface liquid has evaporated, about 15 minutes. The surface of the rice should have small indentations like pitted craters.

    At this point, cover the pot with a very tight-fitting lid, turn the heat down to as low as possible and let the rice cook undisturbed for 15 minutes. Allow to cool thoroughly and then put it in the fridge for at least 2 hours.

  • Seasonal local food recipe No.366 – Nigel’s orzo, black cabbage and smoked cheese

    Posted on August 14th, 2017 Janet No comments

    I made this simple dish, one of Nigel Slater’s midweek dinners for The Guardian, for tea on Friday using the cavolo nero from our veg box.  He says it makes a “toothsome treat with dark earthy tones”.

    Serves 2-3

    Preparation time: 20 minutes
    Cooking time: 20-25 minutes

    Ingredients
    200g orzo or other small pasta
    100g cavalo nero
    250ml double cream
    100g smoked cheddar, grated
    25g Parmesan cheese, grated

    Method
    Cook the orzo as directed on the packet, then drain through a sieve.  Run cold water through the pasta and set aside.

    Trim the cavalo nero and cut into 8cm lengths, add it to a pan of boiling water, cook for 4 minutes, then drain and plunge into cold water.

    Wipe the pan then pour in the cream, add the grated smoked cheddar, season with black pepper then bring to the boil.  Remove from the heat immediately.  Fold the orzo and drained cavalo nero into the cream and cheese then tip into a shallow baking dish and sprinkle the grated Parmesan over the top.

    Bake for 20-25 minutes in a preheated oven at 180°C/Gas mark 6 until the top is golden brown.

  • Seasonal local food recipe No.365 – Suspiciously delicious cabbage

    Posted on August 6th, 2017 Janet No comments

    Looking for a way to use this week’s cabbage I came across The 10 best cabbage recipes  in The Guardian.  Suspiciously delicious cabbage leapt out, partly because of the name, and indeed it was delicious (as well as being very easy to make)!  I served it with grilled sausages.

    Serves 2-4

    Preparation time: 10 minutes
    Cooking time: 40 minutes

    Ingredients
    2 tbsp butter
    1 medium onion, finely chopped
    2 garlic cloves, minced
    1 heaped tbsp fresh ginger, grated
    1 medium cabbage, cored and finely shredded
    200ml double cream
    salt and black pepper to taste

    Method
    In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.  Stir in the onion and garlic and cook for about 5 minutes, until softened.  Stir in the ginger and cook for about a minute.

    Then add the cabbage, stirring well to coat it with the butter and other flavours.  Cook, stirring occasionally, for about 15-20 minutes until the cabbage is soft and caramelised. Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.

    Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings and serve.

     

  • Seasonal local food recipe No.364 – Asparagus frittata with soft cheese and chives

    Posted on June 18th, 2017 Janet No comments

    This recipe was featured in The Guardian‘s 10 best asparagus recipes. It made for a very tasty meal on Friday evening accompanied by a green salad.

    Serves 2

    Preparation time: 5 minutes
    Cooking time: 15 minutes

    Ingredients
    200 g asparagus, trimmed
    1 tbsp olive oil
    salt and cayenne pepper
    nutmeg, freshly grated
    3 large eggs, beaten
    125g soft cream cheese
    30g parmesan, finely grated
    2 tsp chives, chopped
    butter, for frying

    Method
    Thinly slice the asparagus spears on the diagonal.  Warm the olive oil in a non-stick frying pan, add the asparagus and season with salt, cayenne pepper and a pinch of nutmeg.  Cook gently over a low heat until the asparagus is tender and lightly coloured.  Tip out on to a plate, set aside and wipe out the frying pan.

    In a mixing bowl, beat together the eggs, cream cheese, parmesan and chives until smooth.  Return the frying pan to a moderate heat, add a little slice of butter and heat until it is just beginning to froth.  Pour in the egg mixture, turn down the heat to low and begin bringing in the frothing edges to the liquid centre of the pan using a spatula.

    Tip the cooked asparagus into the pan and disperse evenly.  Continue to gently lift the more cooked parts of the frittata, allowing the liquid egg to slip underneath them until a happy, soft and curd-like medium has evolved.  This should take around 2 minutes.  Slide the frittata on to a plate and allow to cool a little before serving.

  • Seasonal local food recipe No.362 – Frank’s tagliatelle with tomatoes, peas and prawns

    Posted on May 29th, 2017 Janet No comments

    This recipe was inspired by a Marcella Hazan recipe for squid with tomatoes and peas, Tuscan style, which Frank adapted to suit the ingredients we had to hand.

    Serves 2

    Preparation time: 20 minutes
    Cooking time: 30 minutes

    Ingredients
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    3 Tbsp olive oil
    1 tin plum tomatoes
    bag of shelled Camel CSA peas or 285g frozen peas
    10 peeled prawns
    1 Tbsp chopped parsley
    salt and pepper
    1 bag fresh tagliatelle

    Method
    Heat the oil in a saucepan, add the onion and garlic and cook slowly until the onion is translucent.  Add the tomatoes and cook slowly until the volume is reduced by half.

    Add the peas and the prawns and cook until the prawns have turned pink.  When the sauce is about 5 minutes from being ready, cook the tagliatelle in a large pan of boiling water.  Drain the pasta and mix into the sauce with the chopped parsley.

  • Seasonal local food recipe No.361 – Risotto with broad beans and mint

    Posted on May 8th, 2017 Janet No comments

    This fantastic risotto recipe is taken from chef David Eyre’s The Eagle Cookbook: Recipes from the Original Gastropub. We had it for our meal last night; Frank didn’t “shuck” the beans (take them out of their little grey sacs), he cooked the beans in the risotto and it still tasted great!

    Serves 5-6 as a starter

    Preparation time: 20 minutes
    Cooking time: 30 minutes

    Ingredients
    3kg broad beans (400g podded and shucked weight)
    2 litres vegetable or chicken stock
    150g unsalted butter
    2 onions, finely chopped
    2 garlic cloves, finely chopped
    300g Arborio rice
    a glass of white wine
    a bunch of mint, chopped
    75g Parmesan cheese, finely grated
    salt and freshly ground black pepper

    Method
    To shuck the beans drop the podded beans into a pan of boiling salted water and leave for about 30 seconds, then drain and cool them quickly under running cold water. Take a bean in one hand and aim it at a large bowl. Squeeze gently between your forefinger and thumb. The bean will pop out of the membrane and fall into the bowl in two neat halves.

    Put the stock in a pan and bring it to simmering point. Gently heat 100g of the butter in a separate pan, add the onions and garlic with a little salt and fry until tender. Do not let them brown. Turn the heat up high and pour in the rice. Stir it with a wooden spoon for about half a minute, coating it with the butter; do not let it stick to the pan.

    Add the wine and let it bubble fiercely for about a minute, stirring gently all the time. Reduce the heat and start to add the hot stock in stages. When the rice is done, remove from the heat, add the rest of the butter and cover the pan until it has melted. Stir in the broad beans and mint, then add the Parmesan and some seasoning. Serve immediately.

  • Seasonal local food recipe No.360 – Felicity’s perfect roasted whole cauliflower

    Posted on April 30th, 2017 charlotte No comments

    We’ve had cauliflower in our veg boxes every week now for… I’ve lost count! But then we are in Cornwall, the UK’s cauliflower kingdom. We’ve so many suggestions for preparing cauliflower on Camel CSA’s recipes page, it’s hard to find new ones.

    Felicity Cloake of How to cook the perfect fame has the final solution: simply give the whole cauli a good roasting. As she says:”It makes a great centrepiece.” (And it’s perfectly delicious.)

    Serves: 4

    cauliflower-camelcsa-160312Preparation/cooking time: 40 minutes

    Ingredients
    1 large cauliflower, about 1kg
    Fine salt
    50g butter, softened
    2 tbsp olive oil

    For the sauce (optional)
    2 tbsp olive oil
    3 garlic cloves, crushed
    4 anchovy fillets, roughly chopped (optional)
    Leaves from a couple of sprigs of thyme or rosemary
    1 lemon
    1 x 400g tin of chopped tomatoes

    For the dip (optional)
    150g creme fraiche
    75g feta or similar cheese, finely crumbled
    1 lemon
    1 tbsp extra virgin olive oil

    Method
    Trim the leaves of the cauliflower, if necessary, so the top of the white part is exposed and level the base so it sits flat. Heat the oven to 240C. Bring to the boil a large pan of water with 1 tbsp fine salt per litre dissolved in it, then lower in the cauliflower, stem-side up.

    Bring to the boil again and cook for eight minutes, turning once if necessary, then drain and leave to dry in a colander, florets-side down, for 10 minutes.

    Beat the oil into the butter. Rub all over the cauliflower and season, then roast on a baking tray for 20 to 30 minutes until well browned, basting occasionally.

    Meanwhile, if you’re making the sauce, heat the olive oil in a medium saucepan and fry the garlic and anchovies, if using, until the garlic is golden and the anchovies begin to break down. Stir in the herbs and the grated zest of the lemon, followed by the tomatoes and 2 tbsp lemon juice.

    Bring to a boil, then turn down the heat and simmer gently for 20 minutes. Season to taste, then pour into a shallow bowl and place the cauliflower in the middle.

    If you’re making the dip, stir the cheese into the creme fraiche. Finely zest in the lemon, then add a scant 1 tbsp of its juice. Top with a little olive oil and serve alongside the cauliflower when it is cool enough to handle.

  • Seasonal local food recipe No.359 – Vietnamese salad with tiger prawns

    Posted on April 23rd, 2017 Janet No comments

    Frank made this delicious salad for Friday’s supper.  If you don’t eat prawns you could substitute with some fried tofu or just have the salad as is.  Frank used the radishes and bean sprouts from this week’s veg boxes for an extra bit of crunch!

    Serves 4 for a starter or 2 for a main

    Preparation time: 30-40 minutes
    Cooking time: 10 minutes

    Ingredients
    8 tiger prawns, peeled and de-veined (we used frozen)
    1 bunch fresh mint leaves
    1 bunch fresh coriander
    200g cucumber
    2 shallots
    harvesting-radishes-camelcsa-260316100g bean sprouts
    small bunch radishes, sliced
    40g cashew nuts
    150g pomelo or grapefruit
    For the dressing:
    2 tbsp sugar
    4 tbsp fish sauce
    4 tbsp lime juice
    1 tbsp rice vinegar
    2 cloves garlic
    1 small red chilli (eg bird’s-eye)

    Method
    First make the dressing because you’ll use it to marinate your prawns.  Very finely chop or mince the garlic and chilli.  Place these in an empty jar and then add all the other dressing ingredients.  Shake well until the sugar dissolves.  Taste – you can adjust the level of spice, saltiness, sweetness or sourness according to your tastes.  Place the prawns in a dish and pour over a little of the dressing, just enough to coat.  Refrigerate while you prepare the other ingredients.

    Deseed and cut the cucumber into fine matchsticks and place in a bowl.  Next, finely slice the shallots and add these.  Then prepare the pomelo/grapefruit – remove the skin from each segment so you only have the juicy centre.  Break the segments into chunks.  Add to the bowl along with the chopped mint and coriander and the beansprouts.

    Finally prepare the cashew nuts.  Spread them out on a baking sheet and bake in a hot oven for about 5 minutes until they are golden.  Alternatively you could brown them under a hot grill.  Once they have cooled coarsely chop them and add them to the salad.

    Next cook the prawns.  Heat a griddle pan on a high flame with a little olive oil.  Once the oil is hot place your prawns in the pan.  Cook until the prawns are pink and firm but they should not become tough – about 2 minutes each side should be enough.  Take the prawns off the heat and allow to rest while you dress and plate the salad.  Dress the salad and divide evenly between the plates before placing the prawns on top.

  • Seasonal local food recipe No.358 – Rhubarb and date loaf cake

    Posted on April 11th, 2017 charlotte No comments

    This is one of those popular recipes passed on by a relative or family friend. Can’t remember! It has the virtue of using much less sugar, as the dates provide added sweetness. It’s really easy to make with the rhubarb in this week’s veg boxes.

    rhubarb-date-loaf-cake-camelcsa-130417Serves 8

    Preparation time: 10 minutes
    Cooking time: 30-45 minutes

    Ingredients
    225g rhubarb
    85g butter
    170g self-raising flour
    110g sugar + 1tsp extra
    110g (about 12) stoned dates, chopped
    1 large egg
    4 tbsp milk

    Method
    Heat the oven to 190C/gas mark 5. Grease and line a 450g loaf tin.

    Chop the rhubarb into 1cm dice. Rub the butter into the flour and stir in the sugar, the rhubarb and dates. Mix in the beaten egg and milk. Scrape the thick mixture into the tin, hollowing out a shallow trough along the middle. Sprinkle with the extra 1tsp sugar.

    Bake for 1.5 hours. Allow to stand for five minutes before turning out of the tin to cool.