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  • 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 an Indonesian soy sauce which Rick Stein says is not interchangeable with ordinary soy sauce but we just put a little extra dark soy sauce in.  The use of fresh tomatoes gave the curry a nice fresh taste.  We served the curry with plain boiled rice.

    Serves 4

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    2 medium sized aubergines
    7 Tbsp vegetable oil
    200g shallots, thinly sliced
    25 g garlic, thinly sliced
    25g peeled ginger, finely chopped
    2 medium-hot red chillies, seeded if you wish, then 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.

  • Seasonal local food recipe No.294 – Felicity Cloake’s perfect moussaka

    Posted on September 20th, 2015 Janet No comments

    This recipe is taken from Felicity Cloake’s How to Cook the Perfect column in the Guardian. Every week she takes a familiar dish and tries several different recipes before coming up with her definitive recipe to make the perfect dish, in this case the perfect moussaka. We will be trying this on Sunday.

    aubergine-plant-p-camelcsa-0815Serves 4

    Preparation and cooking time: 1 hour 45 minutes

    Ingredients
    4 tbsp olive oil
    3 medium or 2 large aubergines, sliced
    1 large onion, finely chopped
    4 cloves of garlic, finely chopped
    1.5 tsp cinnamon
    1 tsp dried oregano
    500g minced lamb
    2 tbsp tomato purée, mixed with 150ml water
    150ml red wine
    Small bunch of flat-leaf parsley, chopped

    aubergines-tomatoes-camelcsa-180714For the béchamel:
    500ml milk
    60g butter
    60g plain flour
    50g kefalotyri or pecorino cheese, grated
    2 eggs, beaten
    Nutmeg, to grate

    Method
    Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy.

    Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley.

    While the meat is cooking, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and add slightly more nutmeg than you might think wise (it’s a strong flavour, but you need a heft of it in this dish I think – half a teaspoon at least).

    Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool for half an hour before serving.

  • Aubergines and sweetcorn in Camel CSA’s weekly boxes

    Posted on September 10th, 2015 charlotte No comments

    The veg boxes are still bursting with our bountiful harvest. It’s been a wonderful, warm, sunny week.

    In all our boxes this week:
    aubergine-plant-p-camelcsa-0815*aubergines
    *beetroot
    *tomatoes
    *calabrese or sprouting broccoli
    *cucumbers
    *sweetcorn
    *green peppers
    potatoes ‘Caesar’ (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *mixed salad bag
    *French beans
    *cucumbers

    *
     = grown to organic principles. All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.

    Try these tasty dishes on Camel CSA’s recipe page –
    Raw salsa
    Chicken with lemon, and chilli broccoli

  • Seasonal local food recipe No.291 – Aubergines with pasta and cheese

    Posted on August 28th, 2015 Janet No comments

    This is an old favourite from Vegetarian Meals by Rosamund Richardson.  It is good served with a green salad.

    Serves 4-6aubergines-camelcsa-020911

    Preparation time: 45 minutes
    Cooking time: 25 minutes

    Ingredients
    2 medium aubergines
    olive oil
    225 g pasta shapes
    3 tbsp tomato puree
    1 garlic clove, crushed
    225 g strong cheese, grated
    salt and pepper

    Method
    Cut the aubergines into fairly thin slices and sprinkle with salt.  Let them sweat for 30 minutes, and then rinse the salt off and wipe dry.  Cook the aubergine in olive oil – they absorb it well, so you will need quite a lot – until they are soft and slightly browned.

    Cook the pasta ‘al dente’.  Make up 300 ml of tomato sauce using the tomato puree, crushed garlic and water.  Put layers in a baking dish of the tomato sauce, sliced aubergine, pasta and cheese, seasoning with salt and pepper as you go.  Finish with a layer of cheese and bake at 180°C/Gas mark 4 for 25 minutes.

  • Lots of summer veg in Camel CSA’s boxes

    Posted on August 27th, 2015 charlotte No comments

    We’ve each got a bag of red tomatoes as well as yellow ones, plus aubergines, the “long purple” variety. Standard boxes have a fennel bulb.

    summer-veg-camelcsa-0815In all our boxes this week:
    *tomatoes
    *aubergines
    *Swiss chard or spinach
    *mixed salad bag
    *parsley
    *courgettes (Mark Norman, Bodmin)
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *cucumbers
    *mangetout peas or French beans
    *fennel

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

    Try these tasty dishes on Camel CSA’s recipe page –
    Neela’s aubergine and potato
    Delia’s oven roasted ratatouille

  • It’s time to… plant out aubergines and tomatoes

    Posted on May 12th, 2015 charlotte No comments

    The polytunnels are filling up with spring-sown vegetables.

    aubergine-planting-camelcsa-110515

    tomato-planting-camelcsa

     

     

  • Get a look at the beautiful aubergines in our veg boxes

    Posted on August 29th, 2014 charlotte No comments

    All boxes have aubergines, and plums from Mark’s Dad’s garden this week. We’re back again for the winter with our main-crop potato supplier – James Mutton of Burlerrow Farm in St Mabyn.

    aubergines-camelcsa-020911Small boxes have:-
    Tomatoes
    Parsley
    Chard or spinach
    Aubergines
    Plums ‘Marjorie’ (Mark Norman, Bodmin)
    Runner beans (Mark Norman)

    Standard boxes also have: –
    Extra potatoes
    Cucumbers
    French beans
    Salad bag**
    Sweetcorn (Mark Norman)

    *
    = grown to organic principles
    ** = mixed lettuce, baby leaf beet

    All veg box contents grown by Camel CSA, unless otherwise indicated
  • New season aubergines and tomatoes in our veg boxes

    Posted on July 19th, 2014 charlotte No comments

    aubergines-tomatoes-camelcsa-180714Yummylicious! This week in Camel CSA’s vegetable boxes: –
    * aubergine or tomatoes (Camel CSA)
    * cucumbers (Camel CSA)
    blackcurrants (Camel CSA)
    carrots (Camel CSA)
    potatoes (Camel CSA)
    shiitake mushrooms (Mark Malcolmson, St Kew)
    broad beans (Mark Norman, Bodmin)
    Standard boxes also have: –
    extra potatoes
    French beans (Camel CSA)
    parsley (Camel CSA)
    mixed salad bag (Camel CSA)

    = grown to organic principles