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  • Seasonal local food recipe No.390 – Pan con tomate and Bruschetta al pomodoro

    Posted on August 27th, 2018 charlotte No comments

    We’ve got so many tomatoes in our weekly veg boxes at the moment. They’re incredibly flavoursome as they come freshly picked straight from the vine and unlike supermarket tomatoes haven’t been been kept in cold storage.

    Catalan pan con tomate and Italian bruschetta al pomodoro are gorgeous, garlicky versions of tomatoes on toast. They bring out the full flavour of these delectable fruits and are a doddle to put together. Great for a starter or a snack at any time of the day.

    Both these recipes serve one (just scale the ingredients up as many times as you like) and take barely 5-10 minutes to prepare. Easy!

    mamande-tomatoes-ripening-camelcsa-0818Bruschetta al pomodoro
    1 slice of toasted sourdough or ciabatta
    1 tomato
    1 garlic clove
    sea salt
    good-quality olive oil
    basil leaves

    Cut the garlic clove in half and rub the cut side on the rough surface of the toast. Chop the tomato into a bowl, tear in some basil leaves, sprinkle with salt, add a glug of olive oil, then let it rest for a few minutes before piling it on to the garlicky toast.

    Pan con tomate
    1 slice toasted sourdough bread or pan de cristal
    1 tomato
    mamande-tomato-camelcsa-08181 garlic clove
    sea salt
    good-quality olive oil

    Cut the garlic clove in half and rub the cut side on the rough surface of the toast. Grate the tomato on the coarse-toothed side of a grater into a bowl. Stir in a good glug of olive oil and some salt, then spoon the tomato mixture over the garlicky toast.

  • Seasonal local food recipe No.389 – Felicity Cloake’s perfect caprese salad

    Posted on August 12th, 2018 charlotte No comments

    We have such tasty tomatoes and basil in our weekly veg boxes. It’s important to keep both out of the fridge to conserve their full flavour.

    Originally from the Italian island of Capri, this salad needs to be made with the best ingredients and kept very, very simple. We recommend this version from Felicity Cloake in the The Guardian.

    mamande-tomatoes-vine-camelcsa-030818Serves 4 (with bread)
    Preparation time: 5 minutes + 15 minutes resting time

    About 600g tomatoes of different shapes and sizes, including some slightly under-ripe or more acidic varieties
    Extra virgin olive oil
    250g buffalo mozzarella
    Small bunch of basil, preferably with smallish leaves

    Cut the tomatoes into different sized slices and chunks depending on their size and shape – large craggy fruit often looks better cut into cross sections. Cut out the core if it looks chewy. Put into a bowl and sprinkle with sea salt, leave to sit for 10 minutes, then add 1 tbsp extra virgin olive oil and gently toss with a couple of spoons.

    Arrange the tomatoes on a platter, spooning over their juices. Tear the mozzarella over the top, and scatter with torn basil leaves. Drizzle with more oil and season with a little more salt. Serve.

  • Seasonal local food recipe No.388 – Raw Chioggia beetroot salad with lemon

    Posted on August 6th, 2018 charlotte No comments

    We have some of those candy-striped ‘Chioggia’ heritage beetroot in this week’s veg boxes. They have a sweet and tender flesh which is more fun eaten raw, as cooking eradicates the stripes. This salad, made with lemon, is recommended by Shillingford Organics near Exeter in Devon. It’s also good if you add a little orange juice and honey as well.

    Unless you’re unable to slice the beets extremely thinly, cut them into matchsticks or grate them instead.  Unlike conventional beetroot, they won’t bleed!

    Serves: 4
    chioggia-beetroot-salad-camelcsa-150818Preparation: 10 minutes

    2-3 Chioggia beets, depending on their size
    salt and freshly cracked pepper
    juice from 1 small lemon, about 2-3 tbsp
    2 tsp olive oil
    1/4 tsp mustard (grainy is good)

    Scrub the beets really well. Slice off the tops and trim the roots. Slice the beets as thin as possible. This is easiest if you use a mandoline.

    Arrange the slices into a serving bowl, lightly seasoning them with salt and pepper as you go along. Combine the lemon juice, oil and mustard in a small jar with lid and shake well. Drizzle over the beet slices and serve.

  • Seasonal local food recipe No.387 – Courgette loaf cake

    Posted on July 30th, 2018 charlotte No comments

    Want something different to make with the glut of courgettes in your weekly veg box? This simple sponge loaf is recommended by Camel CSA expert grower Bridget Gould. It’s taken from BBC Good Food, which says: “The hidden veg keeps it moist and walnuts add crunch.”

    Serves: 8

    Preparation: 15 minutes
    Cooking: one hour

    butter, for the tin
    2 large eggs
    125ml vegetable oil
    85g soft brown sugar
    350g courgettes, coarsely grated
    1 tsp vanilla extract
    300g plain flour
    2 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp bicarbonate of soda
    1/2 tsp baking powder
    85g walnuts, roughly chopped
    140g sultanas

    Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.

    In another bowl, combine the remaining ingredients with a pinch of salt. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

  • Seasonal local food recipe No.386 – River Cafe’s spaghetti with lemon

    Posted on July 23rd, 2018 charlotte No comments

    In hot weather I never feel like cooking. But we have to eat! This couldn’t be easier, and uses basil from Camel CSA’s weekly veg boxes. It’s another summer dish from the Observer Food Monthly‘s 20 Best Recipes and is taken from River Café 30 by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli.

    Serves: 6 (as a starter or light lunch)
    basil-camelcsa-060718Preparation and cooking time: 10 minutes

    250g spaghetti
    juice of 3-4 unwaxed lemons
    150ml olive oil
    150g parmesan, freshly grated
    2 handfuls fresh basil leaves, finely chopped
    finely grated lemon zest, optional

    Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

    Meanwhile, whisk the lemon juice with the olive oil, then stir in the parmesan – it will melt into the mixture, making it thick and creamy. Season with sea salt and black pepper and add more lemon juice to taste.

    Add the sauce to the spaghetti and shake the pan so that each strand of pasta is coated with the cheese. Finally, stir in the chopped basil and, ideally, some lemon zest.

  • Seasonal local food recipe No.385 – Anna Jones’ courgette and halloumi fritters with chilli and mint jam

    Posted on July 17th, 2018 charlotte No comments

    This is a surprisingly tasty courgette fritter recipe that doesn’t contain any eggs. It’s from the Modern Cook vegetarian series in The Guardian. Anna says: “If you are vegan, you can replace the halloumi with two more courgettes.”

    As there was some Camel CSA chilli and crab apple jelly left over in my fridge, I didn’t need to make the chilli jam.

    Serves 4 (makes 16 fritters)

    courgette-halloumi-fritters-camelcsa-100718Preparation: 10 minutes
    Cooking time: 20 minutes

    3 medium courgettes (about 400g)
    1 packet halloumi (about 225g)
    100g rice flour
    100g plain or white spelt flour
    1 tsp baking powder
    courgette-halloumi-fritters-plate-camelcsa-1007181 pinch dried oregano
    Zest and juice of 1 lemon
    Olive oil
    Salad leaves, to serve

    For the chilli jam
    6 red chillies, finely sliced
    6 tbsp red-wine vinegar
    5 tbsp sugar
    1 small bunch mint, leaves picked and finely chopped

    Put all the chilli jam ingredients into a small pan and bring to a simmer for five to eight minutes, until the liquid has thickened and the chillies are soft and sticky.

    Grate the courgette and halloumi. Mix the flours, baking powder, oregano and lemon zest in a large bowl. Add the grated courgette and halloumi, and mix well. Season well with salt and black pepper. If your batter looks too dry add a little milk or water until it is spoonable.

    Heat a large heavy-based frying pan on a medium heat and add a generous drizzle of olive oil. Next add the batter – about two tablespoons for each fritter – and fry for a couple of minutes, until the edge is well-set, then flip and cook for another couple of minutes. Keep going until all your batter is used up – keep the cooked fritters warm in a low oven.

    Serve with the chilli jam and salad leaves dressed with the lemon juice. Leftover fritters keep well in the fridge for several days – reheat in a 180C/350F/gas 4 oven for about 10 minutes. They’re also delicious cold!

  • Seasonal local food recipe No. 384 – New potato & green bean salad

    Posted on July 8th, 2018 charlotte No comments

    This has to be one of the best and easiest salad combos I’ve tried for a while. The lovely purple French beans in Camel CSA’s weekly veg boxes turn green when cooked. They look and taste beautiful in this healthy recipe from BBC Good Food magazine.

    new-potato-green-bean-salad-camelcsa-080718Serves: 6

    Preparation time: 10 minutes
    Cooking time: 8 minutes

    500g medium new potatoes, thickly sliced
    200g green bean, trimmed

    For the dressing
    1 tbsp lemon juice
    1 tsp clear honey
    1 tsp wholegrain mustard
    3 tbsp olive oil
    4 spring onions, thinly sliced

    Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.

    Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing.

  • Seasonal local food recipe No. 383 – Jane Grigson’s gooseberry fool

    Posted on July 2nd, 2018 charlotte No comments

    Some of us have got those reddish-pink gooseberries in Camel CSA’s weekly veg boxes. They’re ideal for making Jane Grigson‘s gooseberry fool from Good Thingsher classic about fresh local food. As far as I’m concerned, this has always been the only way to make fruit fool, with cream only. Sometimes the simple recipes are the best.

    It’s featured in the Observer Food Monthly‘s 20 Best Recipes. Later in the year other fruit may be substituted, uncooked raspberries and strawberries and peaches for instance, and in the autumn cooked purees or apple flavoured with apricot jam or quinces. Use just over half a pint of puree to half a pint of cream or custard.

    red-dessert-gooseberry-bush-camelcsa-290618Serves: 4-6

    Preparation time: 15 minutes
    Cooking time: 10 minutes

    350g young gooseberries, topped and tailed
    55g butter
    sugar, to taste
    275ml double cream 275ml, whipped, or 150ml each double and single cream
    (or 275ml single cream and 3 egg yolks if making custard)

    Stew the gooseberries slowly in a covered pan, with the butter, until they are yellow and just cooked. Crush with a fork, sweeten to taste and mix carefully and lightly into the whipped cream.

    red-dessert-gooseberries-camel csa-290618To make custard, bring single cream (or rich milk) to the boil, and pour on to the egg yolks, whisking all the time. Set the bowl over a pan of hot water and stir steadily until the custard thickens to double cream consistency. Strain into a bowl, and leave to cool before folding in the gooseberries.

    Serve in custard glasses or plain white cups, with some homemade almond biscuits or macaroons.

  • Seasonal local food recipe No. 382 – Creamy potato and wild garlic mash

    Posted on April 17th, 2018 charlotte No comments

    Wild garlic leaves have a fresh spring flavour that can be used in many different ways. Sometimes simple is best and in this Delicious magazine recipe the wild garlic contrasts beautifully with the creamy mash.

    wild-garlic-mash-camelcsa-170418Serves: 4-6

    Preparation: 10 minutes
    Cooking: 30 minutes

    1.5kg floury potatoes, cut into chunks
    50g unsalted butter
    50g wild garlic leaves, sliced
    generous splash of double cream
    grating of nutmeg

    Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 20 minutes until very tender, then drain and return to the pan briefly over a low heat to dry.

    Melt the butter in a small pan and fry the wild garlic for 30 seconds. Mash the potatoes with the cream, nutmeg and most of the garlicky butter. Stir through the fried wild garlic and the rest of the butter. Taste, season and serve.

    Try these other ways of using wild garlic leaves on the recipes page on our website:-
    Wild garlic frittata
    Wild garlic and cheese muffins

  • Seasonal local food recipe No.381 – Madhur Jaffrey’s Punjabi-style beetroot

    Posted on April 9th, 2018 charlotte No comments

    We grow a lot of beetroot, so I’m always on the outlook for new recipes. This is a subtly spicy side dish that goes well with dal, one of my  all-time favourite comfort foods.

    Serves: 4

    punjabi-style-beetroot-madhur-jaffrey-ca1melcsa-090418Preparation time: 10 minutes
    Cooking time: 30 minutes

    2 tbsp olive oil
    1 pinch ground asafoetida
    (or half a pinch each of onion and garlic powders)
    ½ tsp cumin seeds
    ¼ tsp fenugreek seeds
    2 large beetroot (about 675g), peeled and cut into 2cm dice
    2 tsp fresh ginger, peeled and finely grated
    1 tsp ground coriander
    ½ tsp ground cumin
    ¼ tsp ground turmeric
    ¼–½ tsp chilli powder
    250ml water
    2 medium tomatoes, blanched, peeled and finely chopped

    Put the oil in a nonstick frying pan on a medium-high heat. When hot, add the asafoetida, quickly followed by the cumin seeds, and let them sizzle for a few seconds. Add the fenugreek seeds, stir, then add the beetroot, ginger, coriander and cumin. Stir for two to three minutes. Add the turmeric and chilli powder, and stir for a few seconds.

    Stir in the water and half a teaspoon of salt. Bring to a boil, cover, lower the heat and cook gently for 20 minutes, until the beetroot is tender. Add the tomatoes and cook, uncovered, stirring over a high heat, for another two to three minutes, until the tomatoes are tender and well combined, and most of the liquid has been absorbed. Season as needed and serve.