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  • Seasonal local food recipe No.371 – Nigel’s baked beetroot with seeded ricotta

    Posted on November 5th, 2017 Janet No comments

    If we hadn’t already used our beetroot I’d be tempted by this recipe featured in today’s Observer magazine.

    Serves 4 as a side dish

    Preparation time: 45 minutes
    Cooking time: 45 minutes

    Ingredients
    4 medium-sized beetroot
    12 sprigs thyme
    4 sprigs rosemary
    4 bay leaves
    3 tbsp olive oil
    200g ricotta cheese
    1 small orange
    1 tbsp hemp seeds
    2 tbsp pumpkin seeds
    3 tbsp parsley, chopped

    Method
    Bring a large, deep saucepan of water to the boil and salt it generously.  Scrub and trim the beetroots, taking care not to pierce the skin. Boil them whole and unpeeled for 40-45 minutes until they are fully tender.  You should be able to pierce them effortlessly with a skewer.

    Heat the oven to 200°C/gas mark 6.  Put the ricotta in a mixing bowl.  Finely grate the zest ot the orange and add to the ricotta with the hemp and pumpkin seeds and the chopped parsley.  Season with a little salt and a few twists of black pepper.

    Place a large piece of kitchen foil in a roasting tin.  When the beetroots are tender, remove them from the water, peel off the skins – they should come away easily – then place the beetroots on the foil. Put the sprigs of thyme and rosemary and the bay in a mixing bowl.  Add a little salt and black pepper, then pour in the olive oil.  Toss the seasonings and oil together then spoon over the beetroots.

    Loosely scrunch the edges of the foil together to make a parcel around the beetroots, then bake for about 45 minutes. Remove the roasting tin from the oven, unwrap the foil, then put the beetroots on a serving plate.  Slice them open and place generous spoonfuls of the seeded ricotta mixture on each one.

  • Seasonal local food recipe No.350 – Nigella’s roast chicken with lemon, rosemary, garlic, leeks and potatoes

    Posted on February 6th, 2017 Janet No comments

    This Nigella Lawson recipe appears in 20 best one-pot recipes in The Observer’s Food Monthly supplement.  It’s easy to prepare and tastes delicious.

    Serves 6

    Preparation time: 20 minutes
    Cooking time: 1 hour 20 minutes

    Ingredients
    4 tbsp olive oil
    2 tsp rosemary needles, finely chopped, plus more to serve
    1 bulb garlic, separated into unpeeled cloves
    2 leeks
    1 kg waxy potatoes, washed if necessary, but unpeeled
    2 unwaxed lemons
    1 medium chicken (approx. 1.4 kg)
    sea salt flakes to taste

    Method
    Preheat the oven to 220°C/Gas mark 7.  Get out the biggest roasting tin you have, and pour all but a teaspoon or so of the oil into it.  Throw in the chopped rosemary needles and the garlic cloves.

    Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the tin too.  Cut the potatoes into 1.5 cm slices, then cut each slice into 4, or just halve them if the potatoes are small, and add these to the tin.  Quarter the lemons, then cut each quarter in half, take out as many pips as you can and toss the lemon quarters into the pan.

    Now schmoosh everything to mix, and then make a space in the middle of the tin for the chicken to sit in.  Untruss the chicken, place it in the reserved parking place, pour the tiny bit of the remaining oil on top of it and sprinkle sea salt flakes on top of the chicken only.

    Place in the oven for 1 hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back into the tin as you do so.

    Then put the potato mixture back in the oven for 10 minutes until soft and golden.  If the chicken needs longer, keep everything in the oven until the chicken is cooked.  When it’s ready, and the chicken has rested, carve it or cut into joints as wished.  Sprinkle with 1/2 a teaspoon of finely chopped rosemary needles and sea salt flakes to taste.

  • Seasonal local food recipe No 114: Summer carrots, herb sauce

    Posted on September 23rd, 2011 charlotte No comments

    Another simple, late summer recipe from Nigel Slater in the Observer. It’s a fresher, more up-to-date version of the traditional dish of carrots in parsley sauce.

    Nigel says: “A bunch of young carrots doesn’t last long in this house. Munched like sweets, they often go before I even have time to rinse them. The usual cooking method is to steam them and toss them in butter and chopped parsley. Nothing wrong with that, but this way is much more interesting.”

    Serves 4 as a side dish

    Preparation / cooking: 20 minutes

    Ingredients

    slim, young carrots 2 bunches
    shallot 1, medium-sized
    basil 1 small bunch
    parsley 6 bushy sprigs
    dill 8 sprigs
    crème fraîche 200ml
    lemon juice a good squeeze

    Wipe or rinse the carrots, but don’t peel them, then place them in a steamer basket or colander set over a pan of boiling water. Steam for 7-10 minutes till tender, but not soft. If you prefer to boil them in lightly salted water, do so, then drain them.

    Peel and very finely chop the shallot. Remove the leaves from the basil and parsley and discard the stems, then chop them, quite finely, together with the dill fronds. You should have a couple of good handfuls of chopped herbs. Put the crème fraîche into a saucepan large enough to take the carrots in a single layer, add the shallot, herbs and the lemon juice and bring to the boil. Season with black pepper and a little salt, then add the drained, whole carrots. Leave to simmer for a couple of minutes with the occasional stir, taking care not to break the carrots up. Serve immediately.