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  • Seasonal local food recipe No.377 – Felicity Cloake’s cauliflower steak

    Posted on January 14th, 2018 Janet No comments

    This quick and easy to prepare dish from Felicity Cloake is perfect for Veganuary‘.  Absolutely no need to buy it ready to cook and ridiculously over-packaged from a supermarket!

    Serves 2

    Preparation time: 5 minutes
    Cooking time: 10-15 minutes

    Ingredients
    1 cauliflower
    olive oil
    lemon juice
    chopped parsley
    chilli flakes

    Method
    Wash the cauliflower and remove any leaves.  Cut the stem so the cauliflower sits flat on a board, then cut into chunky cross sections about 2 cm thick.  Put in a shallow dish and drizzle with olive oil and lemon juice.

    Season well, then cook on a very hot griddle or frying pan for about 5 minutes on each side, or until soft and charred.  Scatter with chopped parsley and chilli flakes. Why not serve with chips? We did!

  • Seasonal local food recipe No.376 – Creamy leek, potato and cheese gratin

    Posted on December 11th, 2017 charlotte No comments

    This easy and very satisfying vegetarian gratin, good at lunchtime, is adapted from two recipes in Delicious magazine – one for a pastry-encased pie, the other for a pastry-based tart.

    leeks-p-camel-csa-1115Serves: 4

    Preparation time: 15 minutes
    Cooking time: 30 minutes

    Ingredients
    400g leeks
    3 large potatoes, thinly sliced
    3 large eggs
    1 garlic clove, finely chopped
    2 tbsp creme fraiche
    1 tbsp grainy mustard
    100g Gruyere cheese (you could use Cheddar)
    Small bunch of chives or parsley, finely chopped

    Method
    Preheat the oven to 190C/fan 170C/Gas Mark 5. Meanwhile boil the potatoes for 3-4 minutes until beginning to soften. Drain and set aside. Clean the leeks, halve them lengthwise and chop into large pieces. Leave them whole if they’re small, slim ones. Steam or boil for three minutes, then drain and pat dry.

    Beat the eggs with the creme fraiche, cheese and garlic, then stir in the chives or parsley. Layer the potatoes in a greased gratin dish, arrange the leeks on top and pour over the egg mixture. Bake for 25 minutes until the filling has set and the top is golden.. Leave to rest for 10 minutes before serving.

  • Seasonal local food recipe No.375 – Spicy kale chips

    Posted on December 3rd, 2017 charlotte No comments

    Yay! Kale CHIPS! They’re fantastic, says Camel CSA chair Danny Barry. “Super easy and quick to make, lovely spices and really crispy…. They were so yummy I ate the whole baking tray of them in one go.”

    From Super Healthy Snacks and Treats by Jenna Zoe (via West Country FoodLover magazine).

    Serves 2-4

    Preparation time: 15 minutes
    Cooking time: 15 minutes

    Ingredients
    1 head of curly kale (about 50g)
    1 large tomato, quartered
    3 sun-dried tomatoes (dry not marinated ones, with no added sugar)
    ½ tsp paprika
    ¼ tsp ground cumin
    pinch of sea salt
    ¼ tsp cayenne pepper
    freshly-ground black pepper

    Method
    Preheat the oven to 200C/Gas 6. Line a baking sheet wih foil. Tear small pieces of kale off the stems and place them in a colander. Wash and then dry them as completely as possible – ideally they should be completely dry. Place the dry pieces in a large bowl.

    Put the tomato quarters and sun-dried tomatoes in a food processor. Pulse until smooth. scraping down the sides of the bowl as you go. It won’t seem a lot of mixture, as the idea is just to flavour the kale rather than cover it in a thick sauce.

    Add the paprika, cumin and salt, then as much cayenne and black pepper as you like. Process the mixture again and then pour it into the bowl of kale. Using your hands, toss the kale so it is evenly coated in the masala mixture.

    Spread the kale pieces on to the prepared baking sheet and bake in the oven with the door slightly ajar for 14-16 minutes. You will know the kale is ready when it is totally crispy and thin.

  • Seasonal local food recipe No. 374 – Roasted baby Parisian carrots

    Posted on November 26th, 2017 charlotte No comments

    Ingredients
    about 30 Parisian carrots (depends on their size!)
    2 tablespoons of honey
    1 tablespoon of olive oil
    a few sprigs of thyme (or parsley)
    pepper and salt

    Method
    Pre-heat the oven to 180C. Scrub the carrots to get off all the dirt and remove both ends with a sharp knife. Place the cleaned carrots in a shallow oven dish, then season them and drizzle with the olive oil and honey. Rinse the thyme sprigs (or parsley) under running cold water and spread over the carrots.

    Roast them in the oven for about 20 minutes, depending on their size. They’re done when they’re slightly caramelized. They don’t have to be cooked a lot, it’s better if they have a little bite to them.

  • Seasonal local food recipe No.373 – Tagliatelle with cavolo nero, chickpeas and pecorino

    Posted on November 19th, 2017 charlotte No comments

    We’re so fortunate to have cavolo nero on our field and extra supplies available from our neighbours at Restharrow Farm, Trebetherick. This quick and easy supper dish comes from BBC Food.

    Ingredients
    large handful cavolo nero, or kale
    100ml olive oil
    2 lemons, zest only
    ½ lemon, juice only
    200g cooked chickpeas
    500g fresh tagliatelle pasta, or similar
    salt
    freshly ground black pepper
    100g pecorino or other hard cheese, finely grated

    Method

    Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.

    Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.

    Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.

    Serve the pasta in deep bowls with more cheese scattered over.

  • Seasonal local food recipe No.372 – Pork stew with savoy cabbage and a smoked cheese crust

    Posted on November 12th, 2017 Janet No comments

    We had this tasty stew for tea on Friday, using the Savoy cabbage in this week’s veg boxes.  It’s from TV chef Tom Kerridge’s Dopamine Diet.  As I am not a fan of smoked food we used ordinary cheddar cheese for the crust.  It has a lovely liquor, delicious spooned over mashed potato.

    Serves 4-6

    Preparation time: 30 minutes
    Cooking time: 3 hours 30 minutes

    Ingredients
    vegetable oil
    1kg shoulder of pork, skin removed and cut into 3 cm cubes
    200g pancetta, diced
    2 onions, halved and sliced
    10 garlic cloves, grated
    2 chicken stock cubes
    200ml white wine
    2 tsp cracked black pepper
    A bunch of rosemary (about 6-8 sprigs), tied together with kitchen string
    400ml chicken stock
    3 tbsp medium-hot German mustard
    1 Savoy cabbage, cored and finely sliced
    2 x 70g packets of pork scratchings, packets bashed to coarsely crush
    6 tbsp dried onion flakes
    3 tbsp thyme leaves
    250g smoked cheese, grated
    sea salt and freshly ground black pepper

    Method
    Set a large, lidded heavy flameproof casserole over a medium heat.  Add a little oil and saute the pork in batches until golden brown.  Remove with a slotted spoon; drain on kitchen paper.

    Add the pancetta to the casserole and fry until it has rendered plenty of its fat and is lightly browned.  Reduce the heat slightly and add the onions and garlic.  Sweat gently, stirring occasionally for about 10-15 minutes until softened. Crumble in the stock cubes, then add the wine and cracked black pepper.  Bring to the boil and simmer until the liquor is reduced down to a rich glaze.

    Meanwhile, preheat the oven to 150°C/Gas mark 2.  Return the pork to the casserole, add the herb bundle and pour on the stock.  Bring to the boil, put the lid on and cook in the oven for 2 hours.

    Stir in the mustard and some salt and pepper.  Spread the sliced cabbage over the pork.  Cover and cook in the oven for a further 45 minutes. Remove the lid and return to the oven for a further 15-20 minutes to reduce the liquor.

    In a small bowl, mix the pork scratchings with the onion flakes and thyme leaves.  Scatter the cheese over the casserole, followed by the crunchy pork mixture.  Return to the oven for a further 25-30 minutes.  Leave to stand for 5 minutes before serving.

  • Seasonal local food recipe No.371 – Nigel’s baked beetroot with seeded ricotta

    Posted on November 5th, 2017 Janet No comments

    If we hadn’t already used our beetroot I’d be tempted by this recipe featured in today’s Observer magazine.

    Serves 4 as a side dish

    Preparation time: 45 minutes
    Cooking time: 45 minutes

    Ingredients
    4 medium-sized beetroot
    12 sprigs thyme
    4 sprigs rosemary
    4 bay leaves
    3 tbsp olive oil
    200g ricotta cheese
    1 small orange
    1 tbsp hemp seeds
    2 tbsp pumpkin seeds
    3 tbsp parsley, chopped

    Method
    Bring a large, deep saucepan of water to the boil and salt it generously.  Scrub and trim the beetroots, taking care not to pierce the skin. Boil them whole and unpeeled for 40-45 minutes until they are fully tender.  You should be able to pierce them effortlessly with a skewer.

    Heat the oven to 200°C/gas mark 6.  Put the ricotta in a mixing bowl.  Finely grate the zest ot the orange and add to the ricotta with the hemp and pumpkin seeds and the chopped parsley.  Season with a little salt and a few twists of black pepper.

    Place a large piece of kitchen foil in a roasting tin.  When the beetroots are tender, remove them from the water, peel off the skins – they should come away easily – then place the beetroots on the foil. Put the sprigs of thyme and rosemary and the bay in a mixing bowl.  Add a little salt and black pepper, then pour in the olive oil.  Toss the seasonings and oil together then spoon over the beetroots.

    Loosely scrunch the edges of the foil together to make a parcel around the beetroots, then bake for about 45 minutes. Remove the roasting tin from the oven, unwrap the foil, then put the beetroots on a serving plate.  Slice them open and place generous spoonfuls of the seeded ricotta mixture on each one.

  • Seasonal local food recipe No.370 – Salade frisee aux lardons

    Posted on October 29th, 2017 charlotte No comments

    This classic French salad is absolutely yummy. The bacon and poached egg offset the slightly bitter taste of the frisee (curly green endive) leaves in our weekly veg boxes.

    Serves 4

    frisee-aux-lardons-camelcsa-281017Preparation and cooking time: 15 minutes

    Ingredients

    250g chopped lardons (small chunks of diced bacon)
    4 eggs
    4 handfuls of frisee torn in bite-size chunks
    3 tbsp olive oil
    2 tbsp white wine vinegar
    1 tsp Dijon mustard
    1 teaspoon sugar

    Method
    Whisk or shake together the oil, vinegar, mustard and sugar to make a vinaigrette. Pour it over the frisee in a large bowl, mix gently then divide between four large plates.

    Fry the lardons over a medium heat until they are crisp. Drain and set aside to keep warm. Poach the eggs. Sprinkle each plate of salad with lardons and place a poached egg on top. Serve immediately.

  • Seasonal local food recipe No.369 – Bridget’s frisee and panchetta with spaghetti

    Posted on October 12th, 2017 Janet No comments

    Bridget, one of our professional growers, came up with this recipe for the frisee (also known as curly green endive) in our veg boxes this week.  It got a big thumbs-up from her son.

    Serves 2

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    100g panchetta, chopped
    1 medium onion, finely chopped
    1-2 cloves garlic, peeled and crushed
    1 head frisee
    2 egg yolks
    100 ml double cream
    60g Parmigiano cheese, finely grated
    freshly ground black pepper

    Method
    On a medium to high heat, fry off the pancetta to release the fat and brown lightly. Add the onions, reduce the heat and sweat until translucent. Add the garlic and cook for 5 minutes.

    Start cooking the spaghetti.  Remove the tougher stems from the frisee and wash the remaining leaves. Tear the leaves into the pancetta mix, add the pepper and reduce the heat to low.

    In a separate bowl, mix together the cream, egg yolks and Parmigiano. Once the spaghetti is cooked, drain and return to the pan. Mix in the pancetta and frisee and take off the heat before adding the cream and egg mixture. Mix well so that all the spaghetti is coated with the sauce and serve.

  • 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 a thick, sweet Indonesian soy sauce which Rick Stein says is not interchangeable with ordinary soy sauce but we just put in a little extra dark soy sauce.  The use of fresh tomatoes gave the curry a nice fresh taste.

    Serves 4

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    2 medium-sized aubergines
    7 tbsp vegetable oil
    200g shallots, thinly sliced
    25g garlic, thinly sliced
    25g peeled ginger, finely chopped
    2 medium-hot red chillies, 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.