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 August 15th, 2016 No comments
The compact Golden Nugget squashes in our veg boxes this week are delicious cut in half, seasoned and roasted. You can enjoy them just as they are as a simple accompaniment to grilled chicken or sausages. The roasted halves are transformed into a more substantial main dish if you fill them with stuffing and roast for a further 15 minutes.
Preparation time: 20 minutes
Cooking time: 45 minutes – 1 hour
2 Golden Nugget squash, cut in half lengthwise
salt and black pepper
1/2 tsp ground nutmeg or cinnamon
Scrub the squashes clean, then cut in half lengthwise. Remove the seeds and soft fibres and score the flesh with a sharp knife to ensure the heat gets to the inside. Dot the cavity with butter and season with salt, black pepper and the cinnamon or nutmeg.Place the squash halves cut sides upwards in an ovenproof dish. Bake in an oven preheated to 200C/Gas 6 for 45 minutes until the flesh feels tender when pierced with a knife.
For the stuffing:
There are lots of easy ways to stuff squash once you’ve roasted them, depending on what ingredients you’ve got to hand. If you intend to stuff them, omit the nutmeg or cinnamon at the initial roasting stage.
Nigel Slater suggests a spicy caramelised onion filling.
Hugh Fearnley-Whittingstall recommends a blue cheese and walnuts or Gruyere cheese and crispy bacon filling.
Posted on February 7th, 2016 No comments
This recipe is taken from The Guardian in Nigel Slater’s midweek dinner series. I changed the quantities slightly as I find Nigel often uses too much cream for my tastes, missed out the dill as I didn’t have any and cut down on the amount of sausage. Still tasted good though!
Preparation time: 15 minutes
Cooking time: 25 minutes
6 butchers sausages
1-2 tsp dried chilli flakes
2 heaped tsp chopped fresh dill
1-2 leeks, sliced into 1 cm discs
2 Tbsp olive oil
150 g tagliatelle
100 ml double cream
salt and pepper
a handful of chopped fresh parsley
Remove the sausage meat from the skins, place in a mixing bowl and mix with the chilli flakes and dill. Divide the mixture into small balls (I aim to get 4 balls from each sausage) and flatten slightly. Warm the olive oil in a shallow pan. Brown the balls on both sides then leave over a low heat, covered, until cooked right through – about 4-5 minutes.
Remove the balls from the pan, then add the leeks and let them cook in the pan juices for 7-8 minutes until soft and tender. Meanwhile, bring a large pan of salted water to the boil, cook the tagliatelle until tender, then drain.
Stir the cream into the leeks, season with salt, pepper and parsley then add the drained pasta to the leeks. Return the sausage balls to the pan and let everything bubble for a minute or so, then serve.
Posted on November 1st, 2015 No comments
This recipe is from Nigel Slater’s Kitchen Diaries. He boils his pumpkin flesh for 10 minutes but I am going to try roasting it instead which means I don’t have to peel it first!
1 small onion, roughly chopped
2 cloves garlic, peeled and crushed
A walnut-sized knob of ginger, peeled and cut into thin shreds
225 g split red lentils
1 1/2 litres water
1 tsp ground turmeric
1 tsp ground chilli
250 g pumpkin flesh, roasted or boiled
A small bunch of coriander, roughly chopped
For the onion topping:
2 onions, peeled and cut into thin rings
2 Tbsp groundnut oil
2 small, hot chillies, deseeded and thinly sliced
2 cloves garlic, peeled and finely sliced
Put the onion, garlic, ginger, lentils and water into a large, heavy-based saucepan, bring to the boil and then turn the heat down to an enthusiastic simmer. Stir in the ground turmeric and chilli, season and leave to simmer, covered, for twenty minutes.
To make the onion topping, cook the sliced onions in the oil in a shallow pan until they start to colour. Add the garlic and chilli and continue cooking until the onions are a deep golden colour. Set aside.
Once the lentils have been cooking for 20 minutes, uncover and turn up the heat, boiling hard for five minutes.
Remove the pan from the heat and add the cooked pumpkin flesh. Blend the soup until smooth, reheat then add the coriander. Serve in bowls with a spoonful of the spiced onions on top.
Posted on May 3rd, 2015 No comments
An extremely versatile vegetarian dish that uses up the last of the winter season’s swede in this week’s veg boxes. You can use turnips or swede or a mixture of both. The same goes for spinach and chard.
As Nigel says: “This gently fragrant dish works well with potatoes and parsnips, too. You could use another leaf, perhaps chard or kale.” It comes from his Mid-week dinner feature in The Guardian.
1kg mixed turnips and/or swede
1 onion, finely chopped
knob of butter
1 tsp oil
1 tsp each of cumin seeds, ground turmeric and garam masala
200g spinach or chard
yogurt and coriander leaves, to serve
Peel turnips and swede and cut them into large pieces. Cook the turnip and swede either in boiling, lightly salted water, or in a steamer, until tender.
In a shallow pan, fry a peeled and roughly chopped onion in a little butter and oil until soft and golden, then add the cumin seeds, ground turmeric and garam masala. Continue cooking for a couple of minutes at a moderate heat until all is fragrant.
Wash and remove any tough stalks from 200g of spinach or chard. Place a nonstick, shallow pan over a moderate heat, add the wet spinach and cover with a tight-fitting lid. Let the spinach cook in its own steam for about three minutes, until wilted, then drain and gently press the water from it.
Add the drained turnips and swedes to the onions and continue cooking until they are lightly golden and have soaked up some of the flavour for the spices. Season with a little salt. Fold the spinach into the spiced turnips and swede and serve, if you wish, with a trickle of yogurt and a few coriander leaves. Serves 4.
Nigel’s trick: “Steam your spinach rather than boiling it. The best way I have found is to wash the leaves and, while they are still very wet, put them in a shallow pan to which you have a tight-fitting lid. Place over a moderately high heat, cover and let the spinach cook for a minute or two in its own steam. Lift the lid, turn the leaves with a pair of tongs or a draining spoon, then cook them for a minute more. I find this gives a better result than boiling.”
Posted on March 27th, 2015 No comments
Charlotte saw this recipe, looks nice and simple and can be made with the kale in this week’s boxes. Nigel also recommends using steamed spinach instead of the kale or a goat’s or blue cheese. Apparently the combination of spinach and blue cheese is particularly good.
Preparation time: 10 minutes
Cooking time: 20 mins
125 g of mixed greens such as kale and cavalo nero
salt and pepper
2 Tbs olive oil
150 g taleggio cheese, torn or sliced
3 Tbs pumpkin seeds, chopped
Put a pan of water on to boil. Set the oven at 200C/gas mark 6. Wash and lightly shred 125g of mixed greens, such as kale and cavolo nero.
Add the greens to the boiling water, leave for a minute, then immediately remove and refresh in a colander under cold, running water. Gently squeeze most of the water out of the greens and set aside. Beat six eggs in a large mixing bowl, then add the shredded greens and season generously with salt and pepper.
Warm 2 tbsp of olive oil in a nonstick ovenproof 22cm pan, then, as bubbles start to appear, pour in the egg and greens mixture. Leave to cook over a moderate heat for two minutes. Tear or slice 150g of taleggio, or another soft, easily melting cheese, and place the pieces on the surface of the eggs and greens. Scatter over three tablespoons of chopped pumpkin seeds then bake in the preheated oven for 12 minutes until the eggs are lightly set and the cheese oozing.
Posted on December 15th, 2014 No comments
This side dish from Nigel Slater’s classic Real Good Food. It’s delicious served with roast meat but can also be served as a main course on its own.
Serves: 4 as a side dish
500g waxy potatoes, peeled
a medium-sized celeriac, peeled
90 g butter
4 cloves garlic, peeled and thinly sliced
2 heaped tablespoons Dijon mustard
a level teaspoon of thyme leaves
60ml vegetable stock
a handful of dill leaves
Slice the potato and celeriac so thinly you can see through them. Mix them together and soak in cold water. Melt the butter in a metal-handled, deep frying pan (one that can go in the oven) and when it starts to bubble add the garlic and cook slowly for five minutes, till it is soft and has perfumed the butter. Take off the heat and stir in the mustard, thyme leaves and a grinding of salt and pepper.
Drain the potatoes and celeriac and dry them on kitchen paper. Toss them in the mustard butter so that they are wet all over, then loosely flatten them and pour in the stock.
Cover with a circle of greaseproof paper, then bake in an oven preheated to 190°C/Gas mark 5 for an hour and ten minutes, until tender to the point of a knife. Remove the greaseproof, turn up the heat to 220°C/Gas mark 7 and bake for a further ten minutes, until coloured and lightly crisp on top. Tear the dill up a bit and scatter it over the top and into the juices.
Posted on November 30th, 2013 No comments
Serves: 2 (light main course) or 4 (side dish)
Preparation: 10 minutes
Cooking time: 20 minutes
potatoes, parsnip, carrots, onion, rosemary, pumpkin seeds, olive oil
Toss the potatoes, parsnips, carrots and onion in a large mixing bowl with a heaped tablespoon of rosemary leaves, 5 tablespoons of olive oil and 2 tablespoons of pumpkin seeds, then tip on to a baking sheet. Spread out into a shallow layer. Bake for 20 minutes, till tender and lightly crisp on the edges.
Posted on November 25th, 2013 No comments
Camel CSA has a glut of tomatoes this year, so we got together for another chutney-making evening. Thanks to Chris for so generously allowing us to make a chaotic, steaming, sticky mess of his kitchen and to the rest of the team – Bridget, Charlotte, Danny, Jane, Penny, Robert and Trish.
Posted on July 28th, 2013 No comments
There are lots of cucumbers in the polytunnel, so we’re on the lookout for different ways to prepare them.
Nigel Slater says: “I know this sounds extraordinary, but [this] is the crispest, most refreshing fruit salad imaginable… summer in a bowl. And if you really can’t handle the idea of cucumber, then it is jolly good with strawberries and banana.” (via The Observer)
Preparation time: 10 minutes + 30 minutes in fridge
450g medium strawberries
Put the honey, mint and elderflower syrup into a blender and blitz to a thick, fragrant syrup. If you don’t have a blender, chop the mint very, very finely, mix it with the honey and cordial, then leave it for an hour. Strain through a fine sieve or muslin to remove the mint.
Peel the cucumbers, slice them in half down their length, then scrape the seeds out with a teaspoon. Dice the flesh finely and put it in a large bowl. Remove the leaves from the strawberries, slice the fruit in half and toss gently with the cucumber.
Pour the mint and elderflower syrup into the fruit, stir very gently, then leave for about 30 minutes, in the fridge and covered, before serving.