Posted on January 22nd, 2017 No comments
We’ve had this dish twice since Nadiya’s Kitchen arrived in our household at Christmas. I’ve used both curly kale with penne and cavolo nero with macaroni but the biggest recommendation must be from my husband who usually turns his nose up at plain macaroni cheese!
If you don’t have any cream, just use milk. Nadiya, the BBC’s last Great British Bake Off winner, doesn’t pre-cook the kale but I blanche it with the pasta at the end of the pasta cooking time.
2 tbsps unsalted butter
3 cloves garlic, crushed
1 tsp English mustard powder
3 tbsps plain flour
250ml whole milk
25 ml single cream
250g mature Cheddar cheese, grated
a large handful of kale leaves, chopped
50g Parmesan cheese, grated
freshly ground black pepper
Preheat the oven to 200°C/Gas mark 6. Bring a large pan of salted water to the boil, and cook the pasta for the recommended time on the packet. Drain and add the oil, stirring it through, this will stop the pasta sticking together.
Melt the butter in a small pan over a medium heat, then add the garlic and mustard powder and cook for 1 minute. Stir in the flour, and cook for another minute, mixing all the time. Add the milk and the cream, and whisk until the sauce is smooth and lump-free. Continue to whisk until the sauce thickens. Take the pan off the heat, add the grated Cheddar cheese and leave it to melt, stirring occasionally.
Now tip the pasta and kale into an oven proof dish, and pour over the sauce. Bake for 20 minutes, until the top is crisp and golden. Sprinkle with the Parmesan and a good grind of black pepper to serve.
Courgette crisis? Local, seasonal vegetables grown in Cornwall are fresher and healthier than out-of-season imported producePosted on January 20th, 2017 No comments
The so-called courgette crisis has created a ridiculous fuss. At Camel CSA near Wadebridge we are proud to grow and supply freshly-picked, local and seasonal vegetables. That means no spiralised courgettes in winter!
In all the boxes: –
*sprouted mung beans
*squash ‘Autumn Crown’ or ‘Golden Nugget’
*carrots – good for spiralising!
*parsnips (Mark Norman, Bodmin)
Tuscan kale (Restharrow Farm, Trebetherick)
potatoes ‘Wilja’ (Restharrow)
* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruitTry these healthy and different ways to serve kale on Camel CSA’s recipe page: –
Paprika and chilli kale chips
Jack Monroe’s lentil, bean and kale salad
Posted on November 13th, 2016 No comments
Bridget, one of our professional growers, found this recipe on the Riverford Organic Farmers website. I served it garnished with parsley, the bright green contrasting well with the red of the dish – delicious.
1 Tbsp olive oil
50 g butter
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 large or 1 small radicchio, finely sliced
400g risotto rice
300ml red wine
1 1/2 – 2 litres veg or chicken stock
3 Tbsp Parmesan or Pecorino cheese, grated
Heat the oil and butter in a heavy-based casserole over a medium heat. Add the onion and garlic and cook slowly for 5-7 minutes until soft. Add the radicchio and rice and stir. Pour in the wine. Stir for 1-2 minutes. Add the hot stock a little at a time, stirring continuously, until the stock is absorbed (about 20 minutes).
When cooked, the rice should be tender but firm in the centre. Mix in the cheese. Season with black pepper to taste.
Posted on May 29th, 2016 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!
Preparation time: 10 minutes
Cooking time: 10 minutes
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
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.
Posted on May 15th, 2016 No comments
This easy to make cheesecake is from Hugh Fearnley-Whittingstall’s River Cottage Fruit Every Day.
Preparation time: 30 minutes
Cooking time: 25-45 minutes
Chilling time: 4 hours
For the rhubarb:
400 g rhubarb, trimmed
75 g caster sugar
finely grated zest and juice of 1/2 orange
For the biscuit base:
85 g butter, melted, plus extra for greasing
200 g ginger biscuits
For the filling:
400 g cream cheese
3 balls preserved stem ginger, finely chopped plus 3 Tbsp syrup from the jar
25 g caster sugar
finely grated zest and juice of 1/2 orange
200 ml double cream
For the rhubarb, preheat the oven to 150°C/Gas Mark 2. Cut the rhubarb into 4 cm lengths and place in a wide oven dish, ideally in one layer. Sprinkle with the sugar, orange zest and juice.
Cover the dish with foil and bake for 25-45 minutes (stirring carefully to turn the pieces over after the first 10 minutes), until tender and juicy (check the rhubarb after 25 minutes – and regularly thereafter – poking it with the tip of a small knife).
Leave to cool completely, then drain off the juice (it’s delicious, so save to pour over ice cream or use in a drink or smoothie). Lightly butter a 20-23 cm springform cake tin, line the base with baking parchment and lightly butter the paper.
To make the base, blitz the biscuits in a food processor (or bash in a bag with a rolling pin) until fairly fine. Pour the melted butter through the feed tube, pulsing as you go, until the mix looks like wet sand. (Or mix the butter with the bashed crumbs in a mixing bowl.) Tip into the prepared tin and press in firmly with the bottom of a glass so you get an even layer. Chill the base while you make the filling.
For the filling, beat the cheese, ginger, ginger syrup, sugar, orange zest and juice together until well blended. Add the cream and beat until the mixture thickens enough to hold its shape. Spoon on to the biscuit base and spread into an even layer.
Chill for 4 hours or overnight, until firm. Run a thin knife around the edge of the cheesecake and release the side of the tin. Serve with the cold baked rhubarb on top or on the side.
Posted on April 17th, 2016 No comments
This recipe is from the latest West Country FoodLover magazine. It’s a topping for a Turkish pizza but I reckon it would be just as good with a curry.
1 bunch (10-12) radishes
200g plain yoghurt
1 garlic clove, crushed
4 Tbsp chopped fresh mint
juice of 1/2 lemon, more to taste
1/2 tsp ground cumin
Trim, wash and slice the radishes finely. Mix with all the other ingredients and serve.
Posted on April 16th, 2016 No comments
In all the veg boxes this week:-
*wild garlic (foraged, St Kew)
*mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
*sprouted mung beans
potatoes (Burlerrow Farm, St Mabyn)
Standard boxes also have:-
leeks (Restharrow Farm, Trebetherick)
* = grown to organic principles
Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated.
Posted on April 8th, 2016 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!
Preparation time: 20-30 minutes
‘Relaxing time’: 10-20 minutes
1 bunch spring onions, trimmed and sliced
4 medium carrots, peeled
1 small white cabbage
For the dressing:
2 Tbsp soy sauce
1 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
A handful of coriander, roughly torn
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.
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 January 30th, 2016 1 comment
800g peeled and seeded pumpkin or squash
2 carrots, about 200g, peeled
4 Tbsp extra-virgin olive oil
1 onion, thinly sliced
1 1/2 tsp smoked paprika
400g tin of plum tomatoes
100g red lentils
small bunch of coriander
Heat the oven to 200°C/gas mark 6. Cut the squash and carrots into chunks about 4 cm square and toss with a little oil. Spread out on a baking sheet and cook for about 30 minutes until tender and very slightly charred.
Meanwhile, heat 2 tablespoons of oil in a large saucepan over a medium-low heat and cook the onion until soft, golden and beginning to caramelise. Stir in half a teaspoon of paprika and cook for another minute or so, then tip in the tomatoes and mash up. Stir in the lentils and about a litre of water and bring to the boil, then turn down the heat and simmer for about 20 minutes, until the lentils are soft.
Add the roasted vegetables to the pan and take off the heat. Whisk together the remaining teaspoon of paprika with the remaining tablespoon of oil and a pinch of salt. Puree the soup and season to taste, adding a little more water if you prefer it thinner. Roughly chop the coriander. Divide between bowls and drizzle over the paprika oil. Top with coriander and serve.