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  • 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

    Ingredients
    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

    Method
    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.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.