Posted on February 26th, 2017 No comments
This straightforward dish from the late Jocasta Innes’ classic The Pauper’s Cookbook is recommended by one of Camel CSA‘s members. The recipe became a favourite when she was a student. Serve with the sprouting broccoli or kale in this week’s veg boxes.
Preparation time: 20 minutes
Cooking time: 2 hours
50g plain flour
sea salt and ground black pepper
grated nutmeg (optional)
4 large onions, peeled and very thinly sliced
4 large potatoes, peeled and very thinly sliced
125-150g bacon, rind removed, cut into strips
Preheat the oven to 200°C/Gas 6). Make a white sauce by melting the butter on a low heat in a small pan, stir in the flour and gradually whisk in the milk. Bring to the boil stirring all the while, once smooth and thick, reduce the heat to a very low simmer, add the seasoning and nutmeg and leave it ticking over while you prepare the rest of the ingredients.
Grease a casserole dish and build up in layers of onion, potatoes and bacon bits, ending with potatoes Pour the white sauce ovver the top and jiggle well to distribute the sauce evenly. Cover and bake for 1 hour at 200°C/Gas 6), uncover and reduce to 180°C/Gas 4) and cook for 1 final hour.Serve with winter vegetables such as broccoli, sprouts, kale or cabbage.
Posted on January 10th, 2017 No comments
Mark, one of our core group members, recommends this soup recipe from Jamie Oliver’s Great Britain. We don’t bother with the cream though,” Mark says, “as it’s rich enough!” Although the recipe uses the butternut variety, any decent squash would do.
Preparation time: 15-20 minutes
Cooking time: 60 minutes
1 squash (roughly 1kg), peeled, de-seeded and chopped into 2.5 cm chunks
3 good eating apples, peeled, cored and quartered
1 large onion, roughly chopped
1 or 2 fresh red chillies, halved and de-seeded
4 cloves garlic, unpeeled and bashed
Sea salt and ground pepper
Pinch of coriander seeds
Few sprigs of fresh rosemary, leaves picked and finely chopped
3 heaped tablespoons pumpkin seeds
Pinch of cayenne pepper
800ml cups organic vegetable or chicken stock
150ml single cream
Preheat the oven to 200°C/Gas Mark 6. Put the chunks of squash, apple, onion, chillies and garlic on to a baking sheet and drizzle with a good amount of olive oil. Add a good pinch of salt and pepper and a pinch of coriander seeds and a little chopped rosemary. Toss everything together so all the veg is nicely coated then cook for around 45 minutes or until everything is cooked through, intensely golden and delicious.
Toss the pumpkin seeds with salt, pepper, olive oil and the cayenne. Spread on a baking sheet and roast in the oven for 10-15 minutes then put aside for later.
Put some of the roasted veg into a blender, making sure you squeeze the garlic flesh out of its skin first. Add a swig of stock and gently blitz until smooth and lovely. Put this into a large pan while you blitz the rest. Pour in most of the cream and bring to a simmer over a medium to low heat.
Have a taste, season to perfection. To serve, divide between bowls and add a swirl of cream and a sprinkling of roasted seeds.
Posted on September 11th, 2016 No comments
In all the boxes: –
*tomatoes – yellow, red
*courgettes – green, yellow (Mark Norman, Bodmin)
tenderstem (Restharrow Farm, Trebetherick)
potatoes ‘Wilja’ (Restharrow)
Standard boxes also have:-
*aubergines or peppers
*mixed lettuce, endive
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Posted on March 11th, 2016 No comments
Our shed-stored squashes and onions have survived one of the warmest and wettest winters ever recorded in Cornwall.
For the first time ever we have enough onions to see us into the start of the ‘hungry gap’, when UK-grown vegetables become thin on the ground as we wait for spring-sown crops to mature.
* = grown to organic principles. Please wash all vegetables and fruit.
All produce grown by Camel CSA unless otherwise indicated.
Posted on February 21st, 2016 No comments
This recipe is from Sarah Brown’s classic Vegetarian Kitchen. The quantities will fill either six individual tartlet tins 7cm in diameter or one 28cm flan tin.
Preparation time: 40-50 minutes
Cooking time: 30-35 minutes
450 g onions, peeled and finely chopped
40 g butter
1/2 tsp salt
1/2 tsp brown sugar
1 tsp fresh tarragon or 1/2 tsp freshly grated nutmeg
salt and freshly ground black pepper
50 ml single cream
75 g Cheddar cheese, grated
Wholemeal shortcrust pastry made with:
165 g wholewheat flour,
1 1/2 tsp baking powder,
a pinch of salt,
75 g mixed fats (half butter and half solid vegetable fat),
1 1/2 tsp brown sugar,
5-6 Tbsp cold water,
1 1/2 Tbsp oil
Roll out the pastry to fill six individual tartlet tins or one flan tin. Press the pastry firmly into the cases and prick well. Bake for 5 minutes at 200°C/ Gas mark 6 so that the pastry sets.
Meanwhile, fry the onions in the butter, taking care not to colour them. During the frying, lightly sprinkle them with salt as this brings out the juices. Then stir in the brown sugar and tarragon. Remove from the heat and leave the mixture to cool.
In a separate bowl beat the eggs thoroughly and then mix in the cream and grated cheese. When the onion filling is cool, season with extra salt and black pepper. Mix it into the cheese and egg mixture and spoon this filling into the pastry cases. Bake for 30-35 minutes until the pastry shells are cooked and the filling is firm. Serve hot, warm or cold.
Posted on September 4th, 2015 No comments
Our boxes are bursting with veg this week. We’re enjoying the first of our bumper crop of juicy onions and sharing out 100 corn cobs produced by Mark Norman on his sunny smallholding near Bodmin.
In all our boxes this week:
*French beans or mangetout peas
*sweetcorn (Mark Norman, Bodmin)
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
*mixed salad bag
* = grown to organic principles. All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit.
Posted on March 22nd, 2015 No comments
A simple supper, served with a Camel CSA green salad – delicious! Delia recommends using a frying pan with a base measurement of 20 cm in diameter.
Preparation time: 10 minutes
Cooking time: 40-45 minutes
5 large eggs
1 medium onion (about 110g)
300g small potatoes
3 Tbs olive oil
salt and freshly milled black pepper
Peel the onion and cut in half before thinly slicing and separating into half moon shapes. Peel the potatoes and slice into thin rounds. Heat 2 Tbs of the oil in the frying pan and, when it is smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes or until tender. Shake the pan or turn them over from time to time as they are not supposed to brown very much but just gently stew in the oil.
Break the eggs into a large bowl and whisk them lightly with a fork and add some seasoning. When the potatoes and onions are cooked quickly transfer them to the eggs in the bowl. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potato and eggs thoroughly and pour the whole lot into the frying pan, turning the heat down to the lowest setting immediately.
Leave to cook slowly for 20-25 minutes uncovered. Every now and then draw the edge in gently with a palette knife to give it a rounded edge. When there is virtually no liquid egg left on the surface of the omelette, place a flat lid or plate over the pan, invert it and hopefully the omelette will turn out. Put the pan back on the heat and use the palette knife to gently ease the omelette back into the pan.
Cook for about 2 minutes more, then leave to settle for a further 5 minutes. If your omelette doesn’t turn out or you are not feeling brave I usually finish mine off under a hot grill until there is no liquid egg left.
Posted on August 24th, 2014 No comments
I made this for tea on Friday – it has to be said that swiss chard is not one of my husband’s favourite vegetables but after he had polished off a second helping he said I could make it again! I cheated and used ready-made and ready rolled pastry! It is from the Riverford Farm cook book.
Preparation time: 45 minutes
Cooking time: 15 minutes
300g shortcrust pastry
3 small onions, finely sliced
leaves from 1 sprig of thyme
300g swiss chard
10 olives, chopped
3-4 tbs creme fraiche
1/2 tbs freshly grated parmesan cheese
sea salt and freshly ground black pepper
Roll out the pastry on a lightly floured surface and place on a baking sheet, prick with a fork in several places and chill for 15 minutes (it doesn’t need to be a uniform shape). Place in a pre-heated oven 200°C/gas mark 6 and bake for 10-15 minutes, until golden brown. Once the pastry is rolled out you can start to prepare the topping. Heat the butter in a pan, add the onions and thyme and cook gently for about 10 minutes until soft but not coloured. Meanwhile, separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate. Add the stalks to a pan of boiling water and cook for 2-3 minutes, until tender. Remove the stalks with a slotted spoon and set aside. Add the leaves to the boiling water and blanch briefly. drain well, refresh under a cold tap and then squeeze to remove as much water as possible. ( I actually cooked the chard stalks with the onions and wilted the leaves in the microwave.) Add the chard stalks and leaves to the onions and reheat gently. Season to taste and mix well. Spread the mixture over the pastry base and sprinkle with the chopped olives, parmesan and a few blobs of creme fraiche. Bake in the oven 190°C/gasmark 5 for about 15 minutes, until lightly browned.
Posted on May 21st, 2014 No comments
Sunny days… It’s such wonderful sowing, growing and weeding weather in Cornwall this week!
Posted on May 13th, 2014 No comments