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  • Seasonal local food recipe No. 282 – Radish and cucumber salad

    Posted on June 26th, 2015 Janet No comments

    Radish-and-cucumber-lThis simple recipe appeared in issue 29 of the FoodLover magazine which celebrates West Country food.

    Serves 4
    Cooking and preparation time: 15 minutes

    1 1/2 tsp mustard seeds
    1 1/2 tsp fennel seeds
    1/2 cucumber
    20 radishes
    3 tbsp olive oil
    2 tsp red wine vinegar
    rock salt
    handful of rocket leaves

    Heat a small frying pan, add the oil then add the mustard and fennel seeds and cook for a few minutes until they become fragrant and start to pop but don’t burn.  Set aside to cool.

    Slice the cucumber and the radishes into thin disks and arrange on a platter.  Combine the cooled oil and seeds with the red wine vinegar and season with rock salt to taste.  Drizzle the dressing over the cucumber and radish and then scatter with the rocket.

  • Seasonal local food recipe No.237 – Crushed broad bean bruschetta Ⓥ

    Posted on July 27th, 2014 charlotte No comments

    A delicious snack or starter from Riverford Organic Farms via West Country FoodLover magazine.

    broadbeans-in-pod-camelcsaServes: 4

    Preparation time: 10 minutes
    Cooking time: 5 minutes

    500g broad beans (weight in their pods), podded
    1 lemon
    good olive oil
    2 tbsp grated parmesan or vegan equivalent + more to serve
    small bunch mint leaves, finely chopped
    pinch of dried chilli flakes
    thin slices of sourdough/ciabatta
    1 garlic clove, peeled  

    Boil the beans in salted water for 3-5 mins until tender, then mash roughly with a fork. Finely zest the lemon, then squeeze the juice of one half into the beans. Stir in 4 tbsp olive oil, the lemon zest, parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).

    Toast, grill or griddle the bread, then rub with a cut clove of garlic. Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more cheese to serve.         

  • Seasonal local food recipe No.192 – Jekka’s basil oil Ⓥ

    Posted on June 28th, 2013 charlotte No comments

    This particular herb-infused oil is a favourite of  Jekka McVicar, owner of Jekka’s Herb Farm near Bristol which hosts the largest collection of culinary herbs in the UK.

    Basil oil is delicious used in salad dressings and marinades. You can also try swapping the basil for lemon balm, fennel leaves or sweet marjoram.

    Jekka says: “As soon as you open the bottle on a cold winter’s day the aroma alone wafts hot summer through the kitchen.” Her recipe comes via the excellent West Country FoodLover magazine (complimentary copies go into Camel CSA’s veg boxes every month).

    Preparation time: 30 minutes (spread over a month!)

    250ml mild olive oil
    One good handful of fresh basil leaves

    Tear the leaves into a bowl. Pour over the olive oil so they are well immersed and below the surface of the oil. Cover the bowl with cling film and place in a warm position – a sunny windowsill is ideal. Stir weekly, keeping the leaves immersed.

    After a month, strain the oil through unbleached coffee filters, Place a few basil leaves for both identification and decoration in a clear, sterile bottle. Pour in the oil, seal and place in a cupboard.

    • More about basil and how to make a lemon basil cocktail on Jekka’s blog