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  • 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.339 – Sticky toffee apple pudding with calvados caramel sauce

    Posted on October 16th, 2016 Janet No comments

    My husband made this delicious cake recently – it is definitely one to repeat!  It’s from James Martin at BBC Food.

    Serves 6-8

    p1070698Preparation time: 30 minutes
    Cooking time: 30-60 minutes

    Ingredients
    For the pudding
    140 g butter, softened at room temperature, plus extra for greasing
    300 g Bramley apples, peeled, cored and chopped
    50 ml water
    75 g caster sugar
    2 Tbsp calvados
    175 g light soft brown sugar, plus extra for sprinkling
    3 Tbsp golden syrup
    2 free-range eggs
    1 tsp vanilla extract
    200 g self-raising flour
    1 tsp bicarbonate of soda
    1 Cox’s Orange Pippin apple, cored and finely sliced
    For the sauce
    110 g dark soft brown sugar
    110 g butter
    2 Tbsp calvados
    175 ml double cream

    Method
    Preheat the oven to 190°C/Gas Mark 5.  Grease and flour a 23 cm(9in) spring-form tin.  Melt 25 g of the butter in a saucepan and add the apples, water and caster sugar.  Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy.  Remove the lid and beat the mixture to remove any lumps.  Add the calvados and beat until well combined.

    Beat 90 g of the butter and the soft brown sugar in a large mixing bowl until light and fluffy.  Add the golden syrup, eggs and vanilla extract and mix until well combined.  Fold the self-raising flour into the cake mixture.  Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture.  Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.  Bake for about 40-45 minutes in total.

    While the cake is baking, melt the remaining 25 g of butter in a saucepan.  After the cake has been been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter.  Sprinkle brown sugar evenly over the cake and return to the oven.  Once the cake is cooled, allow to cool slightly before turning out.

    For the calvados caramel sauce, place the sugar and butter into a small pan and cook until melted and well combined.  Pour in the double cream and calvados.  Simmer gently for 3-5 minutes, or until the mixture thickens slightly.

    To serve, cut the cake into slices and put a spoonful of ice-cream on top.  Finish by drizzling over some of the sauce.

  • Seasonal local food recipe No. 289 – Broad bean and feta frittata

    Posted on August 14th, 2015 charlotte No comments

    This is a deliciously simple summer dish which can be eaten hot or cold. It’s ideal for a picnic or lunch in the garden. There are many versions, this one is from Valentine Warner at BBC Food

    Serves: 2

    broadbeans-camelcsa-060614Preparation: 15 minutes
    Cooking: 20 minutes

    Ingredients
    200g broad beans (podded weight)
    2 tbsp olive oil
    1 small red onion, peeled, chopped (or spring onions)
    salt and freshly ground black pepper
    6 large free-range eggs
    100g feta cheese, crumbled
    small bunch fresh mint leaves (or parsley), chopped

    Method
    Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer skins, if you want to.

    Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned.

    Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper.

    When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint or parsley leaves and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.)

    Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown. Place a large plate upside-down over the pan, then turn the pan over so that the omelette falls onto the plate. Cut it into wedges and serve with crusty white bread.