Posted on March 19th, 2017 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.
1 medium potato peeled and diced very small
1 tbsp olive oil
25g vegetarian-style Parmesan, grated
1 large handful of young wild garlic leaves, chopped roughly
sea salt and freshly ground black pepper
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.
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.
Posted on March 12th, 2017 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.
Makes 1 x 750g loaf
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
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.
Posted on February 26th, 2017 No comments
This straightforward dish from the late Jocasta Innes’ classic The Pauper’s Cookbook is recommended by one of Camel CSA‘s members. The recipe became a favourite when she was a student. Serve with the sprouting broccoli or kale in this week’s veg boxes.
Preparation time: 20 minutes
Cooking time: 2 hours
50g plain flour
sea salt and ground black pepper
grated nutmeg (optional)
4 large onions, peeled and very thinly sliced
4 large potatoes, peeled and very thinly sliced
125-150g bacon, rind removed, cut into strips
Preheat the oven to 200°C/Gas 6). Make a white sauce by melting the butter on a low heat in a small pan, stir in the flour and gradually whisk in the milk. Bring to the boil stirring all the while, once smooth and thick, reduce the heat to a very low simmer, add the seasoning and nutmeg and leave it ticking over while you prepare the rest of the ingredients.
Grease a casserole dish and build up in layers of onion, potatoes and bacon bits, ending with potatoes Pour the white sauce ovver the top and jiggle well to distribute the sauce evenly. Cover and bake for 1 hour at 200°C/Gas 6), uncover and reduce to 180°C/Gas 4) and cook for 1 final hour.Serve with winter vegetables such as broccoli, sprouts, kale or cabbage.
Posted on February 19th, 2017 No comments
We had this tasty curry recently, the lentils and coconut milk give a nice creamy sauce. Use the green coriander in Camel CSA’s veg boxes this week.
Preparation time: 20 minutes
Cooking time: 40 minutes
3 tbsp vegetable oil
1 onion, finely chopped
1 fat garlic clove, finely chopped
25g fresh root ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
75g red split lentils
150ml vegetable stock
1 cauliflower, cut into small florets
1 large carrot, peeled and sliced
400 ml can coconut milk
75g green beans
3 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and freshly ground black pepper
Heat 2 tbsp of the oil in a large saucepan and gently cook the onion for 10 minutes, stirring frequently, until soft and translucent. Add the garlic, ginger,ground coriander, cumin and turmeric and cook for 2 minutes, stirring all the time. Stir in the lentils, then pour in the stock. Bring to the boil, then reduce the heat, cover and gently simmer for 10 minutes.
Meanwhile, heat the remaining 1 tbsp of oil in a frying pan and fry the cauliflower for 2-3 minutes until lightly browned. Add to the lentil mixture with the carrots and coconut milk. Bring the curry back to a gentle simmer and cook for a further 10 minutes. Stir in the beans and cook until all the vegetables are tender.
Stir in the chopped coriander and lemon juice, then season to taste. Serve with rice, warm naan or chapatis.
Posted on February 12th, 2017 No comments
I discovered this salad in a Cook with M&S promo leaflet I picked up in store. It was the only seasonal dish I could find in it!
The best squash to use is Crown Prince, which we have in Camel CSA’s veg boxes this week, but any full-flavoured variety will do.
If you can’t get blood oranges, which are in season at this time of year, use other decent ones instead. I’ve also adapted the recipe to include pumpkin or pomegranate seeds, oriental salad leaves or rocket, and parsley or coriander. It’s up to you.
800g full-flavoured squash (such as Crown Prince) peeled, deseeded and cut into 4cm cubes
3 sprigs thyme
2 cloves garlic, unpeeled
3 tbsp olive oil
5 oranges – ideally blood oranges
75g pomegranate or pumpkin seeds
100g rocket or oriental salad leaves
small handful chopped parsley or coriander
200g feta cheese, crumbled
Heat oven to 180C/160C fan/gas 4. Put squash, thyme and garlic in a roasting tin and season. Drizzle with 1 tbsp olive oil, then roast for 35-45 minutes. Squeeze the garlic from its skin.
Meanwhile put the couscous in a bowl and add 100ml boiling water and set aside for 15 minutes, then fluff with a fork. Peel and slice four of the oranges. Squeeze the juice from the remaining orange, whisk this with the remaining olive oil and season.
Stir the pomegranate or pumpkin seeds, salad leaves and parsley into the couscous, reserving some to scatter over. Divide the mixture among six plates and top with the squash, orange slices, feta, seeds, salad and parsley. Drizzle with the dressing and serve.
Seasonal local food recipe No.350 – Nigella’s roast chicken with lemon, rosemary, garlic, leeks and potatoesPosted on February 6th, 2017 No comments
4 tbsp olive oil
2 tsp rosemary needles, finely chopped, plus more to serve
1 bulb garlic, separated into unpeeled cloves
1 kg waxy potatoes, washed if necessary, but unpeeled
2 unwaxed lemons
1 medium chicken (approx. 1.4 kg)
sea salt flakes to taste
Preheat the oven to 220°C/Gas mark 7. Get out the biggest roasting tin you have, and pour all but a teaspoon or so of the oil into it. Throw in the chopped rosemary needles and the garlic cloves.
Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the tin too. Cut the potatoes into 1.5 cm slices, then cut each slice into 4, or just halve them if the potatoes are small, and add these to the tin. Quarter the lemons, then cut each quarter in half, take out as many pips as you can and toss the lemon quarters into the pan.
Now schmoosh everything to mix, and then make a space in the middle of the tin for the chicken to sit in. Untruss the chicken, place it in the reserved parking place, pour the tiny bit of the remaining oil on top of it and sprinkle sea salt flakes on top of the chicken only.
Place in the oven for 1 hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back into the tin as you do so.
Then put the potato mixture back in the oven for 10 minutes until soft and golden. If the chicken needs longer, keep everything in the oven until the chicken is cooked. When it’s ready, and the chicken has rested, carve it or cut into joints as wished. Sprinkle with 1/2 a teaspoon of finely chopped rosemary needles and sea salt flakes to taste.
Posted on January 29th, 2017 No comments
This quick and easy recipe was given to me by Joan, an ex-colleague who was very fond of Jerusalem artichokes. We’ve got plenty in our veg boxes this week thanks to the Hoare family at Restharrow Farm, Trebetherick in north Cornwall. I have no idea where she got the idea from, possibly Elizabeth David.
Preparation time: 10 minutes
Cooking time: 20-30 minutes
500 g Jerusalem artichokes
2-3 tomatoes, chopped
1 clove garlic, chopped
Boil the artichokes in salted water, straining them before they are quite cooked. Cut them in halves and sauté them gently in a little olive oil with the tomatoes, garlic, and chives and parsley.
Posted on January 22nd, 2017 No comments
We’ve had this dish twice since Nadiya’s Kitchen arrived in our household at Christmas. I’ve used both curly kale with penne and cavolo nero with macaroni but the biggest recommendation must be from my husband who usually turns his nose up at plain macaroni cheese!
If you don’t have any cream, just use milk. Nadiya, the BBC’s last Great British Bake Off winner, doesn’t pre-cook the kale but I blanche it with the pasta at the end of the pasta cooking time.
2 tbsps unsalted butter
3 cloves garlic, crushed
1 tsp English mustard powder
3 tbsps plain flour
250ml whole milk
25 ml single cream
250g mature Cheddar cheese, grated
a large handful of kale leaves, chopped
50g Parmesan cheese, grated
freshly ground black pepper
Preheat the oven to 200°C/Gas mark 6. Bring a large pan of salted water to the boil, and cook the pasta for the recommended time on the packet. Drain and add the oil, stirring it through, this will stop the pasta sticking together.
Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute. Stir in the flour, and cook for another minute, mixing all the time. Add the milk and the cream, and whisk until the sauce is smooth and lump-free. Continue to whisk until the sauce thickens. Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.
Now tip the pasta and kale into an oven proof dish, and pour over the sauce. Bake for 20 minutes, until the top is crisp and golden. Sprinkle with the Parmesan and a good grind of black pepper to serve.
Posted on January 10th, 2017 No comments
Mark, one of our core group members, recommends this soup recipe from Jamie Oliver’s Great Britain. We don’t bother with the cream though,” Mark says, “as it’s rich enough!” Although the recipe uses the butternut variety, any decent squash would do.
Preparation time: 15-20 minutes
Cooking time: 60 minutes
1 squash (roughly 1kg), peeled, de-seeded and chopped into 2.5 cm chunks
3 good eating apples, peeled, cored and quartered
1 large onion, roughly chopped
1 or 2 fresh red chillies, halved and de-seeded
4 cloves garlic, unpeeled and bashed
Sea salt and ground pepper
Pinch of coriander seeds
Few sprigs of fresh rosemary, leaves picked and finely chopped
3 heaped tablespoons pumpkin seeds
Pinch of cayenne pepper
800ml cups organic vegetable or chicken stock
150ml single cream
Preheat the oven to 200°C/Gas Mark 6. Put the chunks of squash, apple, onion, chillies and garlic on to a baking sheet and drizzle with a good amount of olive oil. Add a good pinch of salt and pepper and a pinch of coriander seeds and a little chopped rosemary. Toss everything together so all the veg is nicely coated then cook for around 45 minutes or until everything is cooked through, intensely golden and delicious.
Toss the pumpkin seeds with salt, pepper, olive oil and the cayenne. Spread on a baking sheet and roast in the oven for 10-15 minutes then put aside for later.
Put some of the roasted veg into a blender, making sure you squeeze the garlic flesh out of its skin first. Add a swig of stock and gently blitz until smooth and lovely. Put this into a large pan while you blitz the rest. Pour in most of the cream and bring to a simmer over a medium to low heat.
Have a taste, season to perfection. To serve, divide between bowls and add a swirl of cream and a sprinkling of roasted seeds.
Posted on December 31st, 2016 No comments
Preparation time: 15 minutes
Cooking time: 30-40 minutes
1 medium squash, peeled and de-seeded
2 onions, roughly chopped
4 cloves garlic, finely chopped
½ tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 cardamom, seeds only
2-3 chillies, deseeded and chopped
juice of ½ small lemon
small bunch fresh coriander, roughly chopped
1 tbsp oil
Heat the oil and fry off the spices, taking care not to burn them. Add onions and garlic and fry until soft. If dry add a bit of water.
Next, cut the squash into 2cm chunks and add to the pan, mixing through well. Season with salt and pepper and simmer until the squash is tender. Just before serving add the lemon juice and fresh coriander.