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  • Seasonal local food recipe No.340 – Sweet potato and cauliflower curry

    Posted on November 6th, 2016 Janet No comments

    This recipe was recommended by Ann Smith who worked alongside Mark and Bridget, our professional growers, earlier this year.  Ann says you could substitute pumpkin or squash for sweet potato.

    Serves 4

    Preparation time 10-15 minutes
    Cooking time: 30 minutescauliflower-camelcsa-160312

    1 onion, chopped
    2-3 garlic cloves, crushed
    2 tablespoons medium curry powder
    4 teaspoons plain flour
    350g sweet potato, cubed
    350g cauliflower florets
    850ml vegetable stock
    100g green beans, trimmed
    1 teaspoon garam masala

    Fry onion until soft, add garlic, curry powder and flour. Cook for 1 minute.  Add sweet potatoes, cauliflower and stock. Bring to boil, simmer for 10-15 minutes (until sweet potatoes are almost tender). Add beans and garam masala. Cook for 3 minutes.

  • Seasonal local food recipe No.317 – Red cabbage coleslaw

    Posted on March 13th, 2016 Janet No comments

    I first tasted coleslaw made with red cabbage at Cowslip Workshops near Launceston. I like the way the dressing takes on a pinky hue and I now prefer using red cabbage to white. It’s difficult to give exact quantities as it depends on the size of all the vegetables and whether or not you like certain ingredients to be prominent flavours but make as much as you need!

    Preparation time: 15 minutesP1060899

    1 red cabbage, core removed and finely shredded
    1 onion, peeled and finely sliced
    1 large carrot, peeled and coarsely grated
    1-2 Tbsp mayonnaise
    1-2 Tbsp plain yoghurt

    Mix the prepared vegetables before adding a dressing made with equal amounts of mayonnaise and plain yoghurt and toss well to combine thoroughly. Season to taste and serve. If the mood takes you, add other ingredients such as diced apple, sunflower or pumpkin seeds or chopped cashew nuts.

  • Seasonal local food recipe No.240 – Delia’s oven roasted ratatouille Ⓥ

    Posted on August 29th, 2014 Janet No comments

    This is my favourite way of making ratatouille, from Delia Smith. Oven roasting the vegetables means they retain their shape and identity and take on a lovely toasted flavour.  You can vary the quantities of the vegetables to suit what you have available. If you are short of time you could miss out salting the aubergine and courgette,

    Serves 4aubergines-tomatoes-camelcsa-180714

    Preparation time: 1 hour 15 minutes
    Cooking time: 30-40 minutes

    450g cherry tomatoes, skinned
    2 medium courgettes
    1 small aubergine
    1 small red pepper
    1 small yellow pepper
    1 medium onion
    2 cloves garlic, finely chopped
    3 tbs olive oil
    1 handful fresh basil leaves roughly torn
    salt and freshly ground black pepper

    Chop the aubergine and courgette into 2.5 cm dice, leaving the skin on.  Sprinkle with 1 dessertspoon salt, place in a colander and leave for an hour to let the bitter juices drain out.  Rinse thouroughly and dry the vegetables.  Chop the rest of the vegetables into 2.5 cm squares.  Place all the vegetables, garlic and basil in a roasting tin so that they form one layer, drizzle with the olive oil, stir to coat the vegetables all over  and season with salt and pepper.  Roast on the top shelf of a preheated oven Gas mark 7/ 220°C for 30-40 minutes or until the vegetables are roasted and tinged brown at the edges.  I served mine with a gougere.

  • Seasonal local food recipe No.221 – Maharashtrian radish salad

    Posted on March 23rd, 2014 Janet No comments

    This is from Classic Indian Recipes by Manju Malhi.  It’s a quick salad with a simple dressing of lemon juice and salt, the main flavours coming from the chilli and coriander. The recipe says to grate the radishes but I have found finely slicing them to be perfectly adequate and easier on the fingers!

    Serves 2-3radish-bunches-camelcsa-040610

    Preparation time: 15 minutes

    150g radishes, topped and tailed
    1 small white onion, finely chopped
    1/2 tsp salt
    1 green finger chilli, finely chopped
    2 medium tomatoes, finely chopped
    2 tsp lemon juice
    30g coriander leaves, roughly chopped

    Coarsely grate or finely slice the radishes and mix with the rest of the ingredients.  Serve as a fresh relish with a curry.