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  • Seasonal local food recipe No.326 – Hugh’s bruschetta with broad beans and asparagus

    Posted on May 29th, 2016 Janet No comments

    I might have been tempted to make this recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! for lunch today had we not already eaten the broad beans out of this week’s box!

    Serves 4Cornish-asparagus-camelcsa-140510

    Preparation time: 10 minutes
    Cooking time: 10 minutes

    Ingredients
    12-15 asparagus spears, trimmed
    200 g baby broad beans (podded weight)
    A bunch spring onions, trimmed
    2 Tbsp olive oil
    4 large slices sourdough bread (or other robust bread)
    1 garlic clove, halved (optional)
    Extra virgin olive oil, to trickle
    50 g mild, crumbly goat’s cheese
    sea salt and freshly ground black pepper

    Method
    Bring a pan of salted water to the boil, add the asparagus spears and blanch for two minutes.  Scoop them out and drain.  Let the water come back to the boil.  Now add the baby broad beans and blanch for 30-60 seconds until tender, then drain.

    Slice the spring onions on the diagonal into 1-2 cm pieces.  Heat the olive oil in a frying pan over a medium heat, add the spring onions and fry fairly gently for 2-3 minutes, until just beginning to soften.  Cut the asparagus spears into 2-3 cm pieces and add, along with the broad beans, to the spring onions in the pan.  Add salt and pepper and toss the whole lot together over the heat, for just a minute, then take off the heat.

    Meanwhile, toast the bread.  Rub very lightly with the cut garlic clove, if you like.  Trickle the toast with a little olive oil.  Crumble the goat’s cheese over the veg in the pan and stir very lightly again.  Pile this veg mixture on to the toast, trickle with a touch more olive oil and serve.

  • Seasonal local food recipe No.320 – Hugh’s Asian-inspired coleslaw

    Posted on April 8th, 2016 Janet No comments

    This recipe looks interesting – I’ve had similar salads in Thai restaurants so now is the time to try it at home, using the spring onions in this week’s veg boxes.  It’s from Hugh Fearnley-Whittingstall’s book River Cottage Veg Every Day!

    spring-onions-camelcsaServes 6-8

    Preparation time: 20-30 minutes
    ‘Relaxing time’: 10-20 minutes

    Ingredients
    1 bunch spring onions, trimmed and sliced
    4 medium carrots, peeled
    1 small white cabbage
    For the dressing:
    2 Tbsp soy sauce
    primo cabbage-camel csa1 Tbsp clear honey
    1 clove garlic, finely chopped
    1 Tbsp finely chopped ginger
    2 Tbsp white wine or rice vinegar
    2 Tbsp toasted sesame oil
    2 Tbsp olive oil
    To finish:
    A handful of coriander, roughly torn
    Lime juice

    Method
    Put the sliced spring onions into a large bowl.  Cut the carrots into fine julienne with a mandolin or grate them coarsely and add to the bowl.  Remove any blemished outer leaves from the cabbage, then quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

    For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour the dressing over the vegetables and toss thoroughly.  Leave for 10-20 minutes to soften and ‘relax’.  Serve the coleslaw scattered with coriander and sprinkled with a few squeezes of lime juice.