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  • 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.

  • Seasonal local food recipe No.357 – Jerusalem artichoke soup

    Posted on April 2nd, 2017 Janet No comments

    This recipe is from one of the first cookery books I ever bought – the classic Penguin Cookery Book by Bee Nilson.
    jerusalem artichokes-camel csa
    Serves 4-5

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

    Ingredients
    750 g Jerusalem artichokes, peeled and chopped
    1 onion, chopped
    1 stalk celery, chopped
    25 g butter
    900 ml vegetable stock
    300 ml milk
    salt and freshly ground black pepper

    Method
    Melt the butter in a saucepan and add the vegetables.  Cover and cook gently for about 15 minutes without browning. Shake the pan occasionally to prevent sticking.

    Add the stock and seasoning and simmer until the vegetable are tender.  Liquidise the mixture (I use a stick blender in the pan), add the milk and reheat.  Taste for seasoning.  Serve with a swirl of cream and some chopped parsley.

  • Seasonal local food recipe No.356 – Wild garlic and cheese muffins

    Posted on March 26th, 2017 charlotte No comments

    Camel CSA’s chair Diana Barry recommends this River Cottage Handbook No.8 Pam Corbin recipe for wild garlic. Pam says: “It’s heady, yet sweet aroma combines beautifully with strong Cheddar to make moreishly good muffins.”

    wild-garlic-camelcsa-170317Makes 10 large muffins

    Preparation time: 10 minutes
    Cooking time: 20 minutes

    Ingredients
    250g plain flour
    2 tsp baking powder
    1/2 tsp bicarbonate of soda
    1/2 tsp salt
    flowering-wild-garlic-camelcsa-1703171 tsp English mustard powder or 1/2 rsp cayenne pepper (optional)
    125ml milk
    125ml plain yogurt
    1 egg
    100ml sunflower or rapeseed oil
    2 level tbsp finely chopped wild garlic leaves (about 20 leaves)
    100-150g strong Cheddar cheese, grated
    5 cherry tomatoes, halved (optional)

    Method
    Preheat the oven to 200C/Gas Mark 6. Sift the first five ingredients into a medium mixing bowl, making sure they are evenly blended together.

    Put the milk, yogurt, egg, oil, chopped garlic leaves and three-quarters of the cheese into a large mixing bowl. Beat together until well combined and the mture is like a very thick batter. Pour into the dry ingredients and stir very lightly, scraping son the sides, until just combined, with no clumps of dried flour lurking in the bottom of the bowl.

    Place 10 muffin cases in a muffin tray with holes 2cm deep / 6.5cm diameter. Divide the mixture between the cases, filling each 3/4 full. Place half a tomato, if using, on top of each muffin and sprinkle with the remaining sheese.

    Bake in the oven until well risen and golden on top.They should spring back into shape when touched lightly.

  • Seasonal local food recipe No.355 – Wild garlic frittata

    Posted on March 19th, 2017 charlotte No comments

    Newly-laid eggs are the perfect partner for wild garlic during its short season in Cornwall. This tasty and colourful recipe from Demuths Vegetarian Cookery School is delicious served with the red kale or purple sprouting broccoli in our weekly veg boxes.

    wild-garlic-fritatta-camelcsa-170317Serves: 2
    Preparation and cooking time: 15-20 minutes

    Ingredients
    1 medium potato peeled and diced very small
    1 tbsp olive oil
    4 eggs
    50g ricotta
    25g vegetarian-style Parmesan, grated
    1 large handful of young wild garlic leaves, chopped roughly
    sea salt and freshly ground black pepper

    Method
    In a 24cm frying pan, one without a plastic handle, heat the olive oil and gently sauté the potato, with a lid on until cooked, which takes about 10 minutes.

    In a mixing bowl, whisk the eggs with 2/3rds of the ricotta and parmesan, add the wild garlic and season with salt and pepper. Add the egg mix to the potatoes and cook on a gentle heat, until almost set. You will need to run a heatproof spatula around the frittata to stop it from sticking.

    Pre-heat the grill. Scatter the remaining ricotta and parmesan over the top of the frittata and grill until the top is golden. Serve at once cut into wedges. with wild garlic leaves drizzled with your favourite nut or olive oil.

    Tips
    Flavour frittatas with whatever is in season, spring onions and peas with chervil, steamed asparagus tips with fresh mint, sweet tomatoes with basil or wild mushrooms with tarragon.

  • Seasonal local food recipe No.354 – Beetroot and caraway soda bread

    Posted on March 12th, 2017 Janet No comments

    Frank made this loaf for Sunday lunch last weekend.  The recipe’s from Anna Jones in The Guardian. You might expect the loaf to be bright pink.  It was before it went into the oven but oddly, once baked, it turned to a more palatable shade of yellow!  Whatever the colour it tasted great.

    Preparation time: 30 minutes
    Cooking time: 40 minutes

    Makes 1 x 750g loaf

    Ingredients
    300g cooked beetroot, chopped
    1 tsp fennel seeds
    1 tsp caraway seeds
    100ml buttermilk (or plain yoghurt let down with a splash of milk)
    200g white spelt flour
    200g wholemeal spelt flour
    50g pumpkin seeds, plus more for sprinkling
    1 tsp salt
    2 tsp bicarbonate of soda
    Black pepper

    Method
    Preheat the oven to 220°C/gas mark 7. Put the beetroot (see the note below if you’re roasting your own), spices and buttermilk in a food processor and puree until smooth.

    Put the flours, pumpkin seeds, salt, bicarbonate of soda and pepper into a large bowl and mix well.  Pour the beetroot mixture into the flours and mix with a fork until well combined, then use your hands to gently bring the lot into a rough ball. Don’t knead it though, or it will make the finished loaf tough.

    Scatter some flour over a baking sheet and put your ball of dough on top. Dust with a little more flour and a few more pumpkin seeds.   Cut a deep cross in the bread, then bake for 30 – 40 minutes until golden and risen.

    Remove from the oven and tap the bottom of the loaf. If you get a hollow sound, it’s perfect, so pop it on a wire rack to cool. This is delicious warm with salted or almond butter.

    If you are roasting the beetroot yourself
    Wash the beetroot well and trim off the stalks. Place the whole beetroot in a foil parcel, wrapped really tightly so the steam doesn’t escape. Cook for around an hour (depending on the size of your beetroot) until tender. Once cooked, allow to cool in the foil parcel, this will make it really easy to remove the skins. When cool enough to handle slip the skins off and discard. Extra roasted beetroot can be used in salads or alongside dips such as hummus.