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  • Seasonal local food recipe No.304 – Cauliflower, potato and pea curry

    Posted on November 28th, 2015 Janet No comments

    My husband has just made this delicious, warming curry for tea.  The recipe is from Michael Pandya’s Complete Indian Cookbook which Frank bought back in the 1980s.

    Serves 4

    Preparation time: 15 minutes
    cauliflower-pea-potato-curry-camelcsa-291115Cooking time: 1 hour

    25 g butter
    2 tbsp olive oil
    1 cauliflower, cut in florets
    450 g potatoes, peeled and quartered
    100 g peas
    1 medium onion, finely chopped
    450 g tomatoes, peeled and chopped
    450 ml water
    salt to taste
    pinch of asafoetida powder
    2 cloves
    1 tsp cumin seeds
    1 brown cardamom
    For the paste:
    1 medium onion, chopped
    4 cloves garlic, chopped
    2.5 cm piece garlic, chopped
    1 tsp turmeric
    1 tsp chilli powder
    1 Tbsp coriander seeds
    1/2 tsp ground cinnamon
    To garnish:
    1 tsp garam masala
    2 Tbsp chopped coriander leaves

    Heat the butter and half the oil in a saucepan and add the asafoetida powder.  Stir for 5 seconds then add the cauliflower, potatoes and peas.  Fry for 5 minutes over a moderate heat.  Remove the vegetables to a plate and set aside.

    Heat the remaining oil and add the onion, cloves, cumin and cardamom and fry until the onion is golden brown.  Make a fairly smooth mixture by blitzing the paste ingredients in a blender.  Add the paste to the onion mixture and cook for 5 minutes.

    Mix in the fried vegetables and tomato and fry for 5 minutes, stirring occasionally.  Stir in the water and salt and simmer for 30 minutes.  Remove the cloves and brown cardamom before serving hot, garnished with the garam masala and coriander.

  • It’s time to plant potatoes… the traditional way

    Posted on April 9th, 2015 charlotte No comments



  • Seasonal local food recipe No.259 – Potato and broccoli soup

    Posted on January 16th, 2015 Janet No comments

    This is the perfect soup for the depths of winter, it is thick and warming.  The original recipe came from Simply Vegan by David Scott but this is my take on it.  If I haven’t got vegetable stock to hand I add a splash of soy sauce to add flavour.  Often I finely chop the broccoli stalk and add that at the same time as the potato, again for extra flavour.  This soup has a chunky texture but if you prefer a smooth soup you can easily blend it and reheat before serving.

    Serves 4potatoes-camel csa

    Preparation time: 10 minutes
    Cooking time: 25 minutes

    1 small onion, finely chopped
    25g butter or vegetable margarine
    450g potatoes, peeled and cut into 2 cm cubes
    700ml vegetable stock
    250g broccoli, divided into small florets
    Salt and freshly ground black pepper to taste

    Fry the onion in the butter or margarine for 3 minutes.  Add the cubed potatoes and fry for a further minute.  Add the stock and bring to the boil.  Add seasoning to taste and simmer for 10-15 minutes.  Stir well to break up the potato and thicken the soup.  Add the broccoli and simmer until just tender.  Serve.

  • Seasonal local food recipe No.255 – Nigel’s celeriac and potato cake

    Posted on December 15th, 2014 Janet 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

    celeriac-camelcsa-1214Preparation time: 20 minutes
    Cooking time: 1 hour 30 minutes

    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.

  • Seasonal local food recipe No.111: Kohlrabi, potato and spinach gratin

    Posted on September 2nd, 2011 charlotte No comments

    Camel CSA’s weekly veg box members keep asking: “What’s that pale greenish-white sputnik-like vegetable in the veg boxes? And what do I do with it?”

    Kohlrabi are easy to grow, not often seen in the shops and highly underrated. They have the combined taste and texture of radishes and turnips – but are milder, crisper and more juicy.

    I love to eat smaller ones raw – just peel and slice them into batons or matchsticks. They can be grated as a crunchy addition to salads, made into a kohlrabi remoulade, or cubed and steamed before dressing with oil and lemon juice. Some people even stuff them! (But I think life’s too short for that.)

    This recipe comes with some useful tips on cooking with kohlrabi from Hugh Fearnley-Whittingstall in the Guardian. He says: “If your kohlrabi still has its green leaves attached, combine them with the spinach in this tasty gratin.”

    The spinach could be replaced with some of the Swiss chard we’re getting in Camel CSA’s weekly veg boxes at the moment. Oh – and I used creme fraiche instead of double cream.

    If you have just one kohl rabi, you could make this for two people (or for four as a side dish) simply by dividing the amounts by three.

    Serves 6

    Preparation: 20 minutes
    Cooking:  35 – 40 minutes

    1 tbsp sunflower oil
    1 knob butter, plus a little more for greasing the dish
    2 medium onions (about 600g), halved and finely sliced
    Salt and freshly ground black pepper
    500g kohlrabi, peeled and cut into 3mm thick rounds
    250g potatoes, peeled and cut into 3mm rounds
    2 tsp thyme leaves, chopped
    200ml double cream
    200ml water (or chicken or vegetable stock)
    1 big handful baby spinach, or spinach mixed with kohlrabi leaves
    1 tbsp parsley, chopped

    For the topping
    60g fresh breadcrumbs
    25g butter, melted
    45g cheddar or hard goat’s cheese, grated


    Preheat the oven to 190C/375F/gas mark 5. Place a medium-sized frying pan over a medium heat. Add the oil and butter, wait until it foams, then add the sliced onion and a pinch of salt, and sauté for 12 minutes, until soft and starting to take on a little colour.

    Throw in the kohlrabi, potatoes and thyme, and season generously with salt and pepper. Cook, tossing the mixture occasionally, for another five minutes.

    Pour over the cream and stock, simmer gently until the liquid is reduced by half, stir in the spinach and parsley, then place in a lightly buttered gratin dish, about 30cm x 20cm x 7cm in size, levelling it out with a spatula as you go. Place the gratin dish on a baking tray.

    Blitz together the breadcrumbs, butter and cheese in a blender, and sprinkle over the top of the filling. Bake the gratin in a hot oven for about 35-40 minutes, until all golden and bubbling.