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  • Seasonal local food recipe No.348 – Nadiya’s mustard kale mac and cheese

    Posted on January 22nd, 2017 Janet 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.

    Serves 6

    Preparation time: 15 minutes
    Cooking time: 20 minutes

    Ingredients
    500g pasta
    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

    Method
    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 produce

    Posted on January 20th, 2017 charlotte 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!

    mung-beans-sprouted-camelcsaIn all the boxes: –
    *sprouted mung beans
    *squash ‘Autumn Crown’ or ‘Golden Nugget’
    *carrots – good for spiralising!
    *onions
    *parsnips (Mark Norman, Bodmin)
    Tuscan kale (Restharrow Farm, Trebetherick)
    potatoes ‘Wilja’ (Restharrow)

    Standard boxes also have: –
    extra potatoes
    *calabrese or sprouting broccoli
    *parsley
    romanesco-camel csa*Romanesco cauliflower (Restharrow)

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated. Please wash all vegetables and fruit

  • Seasonal local food recipe No.341 – Radicchio and red wine risotto

    Posted on November 13th, 2016 Janet 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.

    Serves 4

    p1070886Preparation time: 10 minutes
    Cooking time: 35 minutes

    Ingredients
    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
    Pepper

    Method
    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.

    Try these delicious ways with radicchio on our recipes page:-
    Radicchio and lemon pasta
    Radicchio, pear, blue cheese + walnut salad 

  • 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.324 – Hugh’s rhubarb and ginger cheesecake

    Posted on May 15th, 2016 Janet 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

    Serves 8rhubarb-camelcsa-120512

    Ingredients
    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

    Method
    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.

  • Seasonal local food recipe No.321 – Radish and mint tzatziki

    Posted on April 17th, 2016 Janet 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.

    harvesting-radishes-camelcsa-260316Preparation time: 20 minutes

    Ingredients
    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

    Method
    Trim, wash and slice the radishes finely.  Mix with all the other ingredients and serve.

  • More freshly-foraged wild garlic in our vegetable boxes

    Posted on April 16th, 2016 charlotte No comments

    In all the veg boxes this week:-
    Wild-garlic-camel-csa-030513*wild garlic (foraged, St Kew)
    *mixed salad leaves (rocket, baby chard, mizuma, golden mustard, red mustard, lettuce)
    *radishes
    *sprouted mung beans
    *onions
    *parsnips
    potatoes (Burlerrow Farm, St Mabyn)

    Standard boxes also have:-
    extra potatoes
    *Swiss chard
    leeks (Restharrow Farm, Trebetherick)
    cauliflower (Restharrow)

    * = grown to organic principles
    Please wash all vegetables and fruit. All produce grown by Camel CSA unless otherwise indicated.

    Try these parsnip dishes on Camel CSA’s recipes page: –
    Parmesan-baked parsnips
    Hugh’s curry-spiced parsnips and potatoes

  • 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.

  • Seasonal local food recipe No.317 – Red cabbage coleslaw

    Posted on March 13th, 2016 Janet 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!

    Preparation time: 15 minutesP1060899

    Ingredients
    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

    Method
    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.

  • Seasonal local food recipe No. 311- Squash and lentil soup with coriander and smoked paprika

    Posted on January 30th, 2016 Janet 1 comment

    Bridget Gould, one of our professional growers, has recommended this recipe from Felicity Cloake in The Guardian.  Looks like Sunday lunch is sorted in our household!

    Serves 4

    squash - crown prince - croppedPreparation time: 15 minutes
    Cooking time: 45 minutes

    Ingredients
    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

    Method
    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.