Posted on November 6th, 2016 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.
Preparation time 10-15 minutes
Cooking time: 30 minutes
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.
Posted on March 13th, 2016 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!
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.
Posted on August 29th, 2014 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,
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.
Posted on March 23rd, 2014 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!
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.