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.
Posted on December 20th, 2016 No comments
I would have made this parsnip loaf from Nigel Slater in The Guardian if I hadn’t received a request from my son for roast parsnips. Its herb flavourings and seedy texture do sound delicious, so I will try it at some point in the not-too-distant future.
onions 2, medium
garlic 2 large cloves
parsley 2 heaped tbsp, chopped
rosemary needles 2 tbsp
thyme leaves 1 tbsp
hemp seeds 1 tbsp
pumpkin seeds 1 tbsp
sunflower seeds 1 tbsp
poppy seeds 1 tbsp
butter for greasing the loaf tin
thyme sprigs 8
You will also need a loaf tin measuring about 22cm x 12cm x 8cm, lined with baking parchment.
Peel the parsnips, then cut lengthways into quarters. Grate them finely using the coarse blade of a food processor, slightly thinner than matchsticks, then do the same with the carrot. (I don’t find it necessary to peel the carrots, only to scrub them with a vegetable brush.) Grate the apple, without peeling it, and add to the bowl.
Warm half the butter in a shallow pan, then add the grated root vegetables and apple and let them cook, for 3 or 4 minutes, until they are bright and approaching softness. Tip them into a large mixing bowl. Set the oven at 180C/gas mark 4.
Peel, halve and finely slice the onions. Melt the remaining butter in the shallow pan then cook the onion until it is soft and pale gold. Peel the garlic, crush finely then add to the onion and continue cooking. Tip the onion and garlic into the bowl with the carrots and parsnips. Add the chopped parsley to the mixture then finely chop the rosemary needles and thyme and add them, too. Add the hemp, pumpkin, sunflower and poppy seeds and a generous grinding of salt and pepper.
Break the eggs into a bowl, beat them lightly to combine yolks and whites, then fold into the mixture. Combine the ingredients making sure the seeds, eggs and herbs are evenly distributed.
Line the loaf tin with baking parchment then butter it generously. Scatter a few thyme sprigs over the bottom of the tin. Transfer the mixture into the loaf tin, pressing it firmly into place. Smooth the surface level and cover with buttered parchment. Place the loaf tin on a baking sheet and bake in the preheated oven for about 45 minutes, until lightly firm to the touch.
Remove from the oven and leave to settle for 10 minutes then turn out of the tin and carefully peel away the paper. Cut into slices and serve with the sauce (below) or Cumberland or cranberry sauce.
Stout and onion gravy
A dark and deeply-flavoured accompaniment for this loaf, but also good for spooning over baked vegetables or a slice of pie.
Peel the onions, cut them in half from stem to root, then slice each half into thin segments. Warm the butter in a heavy-based saucepan, add the onion and leave to cook over a medium heat. Peel and thinly slice the garlic, add to the onions and continue cooking for a good 15-20 minutes until the onions are thoroughly soft, golden and sweet.
Slice or quarter the button mushrooms as you wish then add them, together with the oil, to the onions. Pull the thyme leaves from their stalks then stir into the onions and mushrooms. When the mushrooms are soft and nut brown, scatter the flour over the surface, stir and cook for a couple of minutes. Pour in the stock and stout and bring to the boil. While stirring, lower the heat, season with salt and black pepper, then leave to simmer for 15-20 minutes.
Stir in the redcurrant or other fruit jelly, taste for sweetness, adding more if you wish. You are after a nicely-balanced gravy – savoury and sweet with a deep, wintry character.
Posted on December 4th, 2016 No comments
Preparation time: 10 minutes (if you have left over cold, cooked rice)
Cooking time: 10 minutes
200 g rice, cooked and allowed to cool
1-2 heads pak choi
100 g pancetta or smoked bacon, shredded
6 spring onions, sliced
4 (or more) cloves garlic, finely chopped
1 red chilli, finely chopped
a handful frozen sweetcorn kernels
2 eggs, beaten with a drizzle of sesame oil
splash soy sauce
splash cooking oil
Heat a wok or large frying pan until smoking hot. Add a splash of cooking oil, swirl to spread round the pan and add the eggs. Swirl the eggs until you have a thin omelette then remove to a warm plate and shred.
Add the pancetta or bacon to the pan and stir fry to release some fat, add the onions, garlic and chilli and continue stirring for a few seconds. Add the pak choi and sweetcorn and stir fry until the pak choi wilts.
Add the cold, cooked rice and continue stir frying over a high heat until the whole lot is piping hot. Stir in the shredded egg and a splash of soy sauce to taste and serve.
Posted on November 27th, 2016 No comments
This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.
Preparation time: 10 minutes
Cooking time: 20 minutes
300 g peeled, chopped carrot
300 g peeled, chopped swede
30 g butter
freshly ground black pepper
Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender. Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed. Season with freshly ground pepper to taste and serve.
Posted on November 20th, 2016 No comments
Don’t be put off by the rather long list of ingredients, the result is very tasty. I was a bit dubious about the dried apricots and was pleased to be proved wrong. I have given you Frank, my husband’s, version of Yotam Ottolenghi’s original recipe. We didn’t have preserved lemon skin so Frank substituted grated lemon zest and the juice of half a lemon.
Preparation time: 15 minutes
Cooking time: 45 minutes
2 Tbsp olive oil
2-3 banana shallots, peeled and chopped
1 garlic clove, peeled and thinly sliced
1 tsp ground cumin
4 whole cardamom pods, crushed to release the seeds, pods discarded
salt and black pepper
2 1/2 Tbsp harissa paste
1/2 tsp rose water
500 ml vegetable stock
1 large butternut squash, peeled and cut into 4 cm dice
400 g tinned, cooked chickpeas, drained and rinsed
7 dried apricots, thinly sliced
20 g preserved lemon skin, roughly chopped
10 g coriander leaves, roughly chopped
150 g Greek yoghurt
In a large saute pan for which you have a lid, heat the oil on a medium-high flame. Add the shallots and fry for 7-8 minutes, stirring every so often, until soft and caramelised, then stir in the garlic, spices, half a teaspoon of salt and plenty of pepper, and fry for 2 minutes longer.
Add the harissa, rose water and stock, bring to a boil, then add the chickpeas, apricots and lemon and leave to simmer for 20 minutes. Add the squash and simmer until the squash is tender, adding a little more water if necessary. Sprinkle with the coriander and serve with some yoghurt alongside.
Posted on November 13th, 2016 No comments
Bridget, one of our professional growers, found this recipe on the Riverford Organic Farmers website. I served it garnished with parsley, the bright green contrasting well with the red of the dish – delicious.
1 Tbsp olive oil
50 g butter
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 large or 1 small radicchio, finely sliced
400g risotto rice
300ml red wine
1 1/2 – 2 litres veg or chicken stock
3 Tbsp Parmesan or Pecorino cheese, grated
Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft. Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).
When cooked, the rice should be tender but firm in the centre. Mix in the cheese. Season with black pepper to taste.
Posted on November 6th, 2016 No comments
This recipe was recommended by Ann Smith who worked alongside Mark and Bridget, our professional growers, earlier this year. Ann says you could substitute pumpkin or squash for sweet potato.
Preparation time 10-15 minutes
Cooking time: 30 minutes
1 onion, chopped
2-3 garlic cloves, crushed
2 tablespoons medium curry powder
4 teaspoons plain flour
350g sweet potato, cubed
350g cauliflower florets
850ml vegetable stock
100g green beans, trimmed
1 teaspoon garam masala
Fry onion until soft, add garlic, curry powder and flour. Cook for 1 minute. Add sweet potatoes, cauliflower and stock. Bring to boil, simmer for 10-15 minutes (until sweet potatoes are almost tender). Add beans and garam masala. Cook for 3 minutes.