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  • 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

    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.

  • 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

    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.

  • Seasonal local food recipe No.309 – Pasta and potatoes

    Posted on January 10th, 2016 Janet No comments

    This soup sounds just right for the cold weather that is being predicted to arrive this week.  This recipe is from Rachel Roddy’s Kitchen Sink Tales column in this week’s Guardian Cook supplement.

    She says: “One thing I will stress the importance of is the extra virgin olive oil, with its grassy scent and seductive mix of butteriness and bitterness. It really is the fragrant foundation of this dish … treat it as a key ingredient.”
    Serves 4

    Preparation time: 10 minutes
    Cooking time: 30-40 minutes

    1 onion, diced
    1 stick celery, diced
    1 carrot, diced
    a sprig of rosemary or 2 bay leaves
    onions-camelcsa600g potatoes, peeled and cut into chunks
    6 tbsp extra virgin olive oil
    1.4 litres water or light stock
    170g pasta (quadrucci, pastina, farfalle or broken spaghetti)
    salt and black pepper
    Pecorino or parmesan, grated

    Warm the olive oil in a heavy-based saucepan over a medium-low heat.  Fry the onion, celery and carrot, along with a pinch of salt, until soft and translucent.  Add the rosemary of bay leaves and the potatoes, stirring so each chunk is coated with oil and fry for a couple more minutes.

    Add the water or stock and another small pinch of salt, bring to a lively simmer, then reduce to a gentle simmer for 15 minutes or until the potato is very soft – you can break it up slightly with the back of a wooden spoon.  Add the pasta, raise the heat slightly and cook for another 10 minutes, or until the pasta is cooked, stirring and adding a little more water if it looks too thick.

    Taste for salt (remembering you are probably going to add salty cheese) and grind over some black pepper.  Serve with some grated pecorino or parmesan stirred in, or simply a streak of olive oil.

  • 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.

  • Seasonal local food recipe No.279 – Cauliflower crust pizza

    Posted on June 5th, 2015 Janet No comments

    cauli pizzaThis recipe comes from Community Harvest Whetstone – a veg growing coop in Leicestershire.

    Serves 2

    Preparation and cooking time: 50 minutes

    For the base:
    1 large cauliflower
    1 free range egg
    1 Tbs olive oil
    1/4 tsp salt
    1/2 cup grated mature cheddar cheese
    For the tomato pizza sauce:
    100-150g tomato passata
    1 Tbs olive oil
    1 clove garlic, minced
    1/2 tsp dried oregano
    salt to taste
    grated mozzarella or cheddar cheese

    Preheat the oven to 200°C/Gas mark 6, line and grease a large pizza tray.  In a food processor blitz the head of the cauliflower into a grainy paste.  Transfer into a large bowl and microwave on high for 6-8 minutes.  Wait for the softened and cooked cauliflower to cool a little.  Mix in the egg, season with salt and pepper, add the cheese and mix well.  Tip out the cauliflower mixture onto the greased pizza tray and press down firmly to make a large pizza base about 1 cm in thickness.  Place in the oven and bake for 15-20 minutes until the base is golden brown.  While the base is cooking combine the pizza sauce ingredients and spread over the pizza base, top with the grated mozzarella or cheddar cheese and bake in the oven for a further 10 minutes or until the cheese has melted.  Gently slice up the pizza and leave to cool a little.  Slowly transfer the slices onto a plate as the base is very soft and crumbly.



  • Seasonal local food recipe No.278 – Hugh’s radishes with butter and salt

    Posted on May 31st, 2015 Janet No comments

    This is a simple, time-honoured way of serving radishes, taken from Veg every day by Hugh Fearnley-Whittingstall.  You need to use very fresh, little roots as they quickly lose their crunch and peppery flavour.

    Serves 4radish-bunches-camelcsa-040610

    Preparation time: 5 minutes

    About 400g radishes
    A pat of unsalted butter, at room temperature but not too soft
    A little dish of best quality flaky sea salt

    Clean the radishes.  Arrange everything on the table and make sure each diner has a knife.  To eat, just smear a little bit of butter on the end of a radish then sprinkle with the tiniest pinch of salt before popping into your mouth.

  • Seasonal local food recipe No.267 – Yotam’s Roasted whole cauliflower with creme fraiche

    Posted on March 13th, 2015 Janet No comments

    This recipe appeared in Yotam Ottolengi’s column in the Guardian recently and I have been waiting for a cauliflower to try it out.  Yotam recommends: keep all the leaves on the head of cauliflower for this: when roasted, they are deliciously crisp and tasty. The addition of a few chopped anchovies would be a flavoursome addition to the butter: you won’t need the salt if you do this.

    Serves: four as a starter.cauliflower-camel csa 21-08-09

    Preparation and cooking time: 2- 2 1/2 hours

    1 large cauliflower with its leaves intact
    150g creme fraiche
    1 tbsp lemon juice
    70g unsalted butter, softened to room temperature
    3 tbsp olive oil
    Coarse sea salt

    Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the cauliflower’s head is exposed.  Fill a pan large enough to fit the cauliflower in salty water. Bring to a boil and carefully lower in the cauliflower exposed head down: don’t worry if the base sticks out a little. Bring back to a boil, cook for six minutes, then transfer the cauliflower to a colander, exposed head down. Set aside for 10 minutes, to drain and cool.  Heat the oven to 170C/335F/gas mark 3. Mix together the creme fraiche and lemon juice, and set aside in the fridge until required.  Mix the butter with the oil. Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the white flower. Sprinkle over a teaspoon and a quarter of salt, and roast for an hour and a half to two hours, basting the cauliflower with the buttery juices five or six times during cooking. The cauliflower is done when it’s super-tender and a dark golden-brown, and the leaves are crisp and charred. Remove from the oven and serve with the lemony creme fraiche and a little extra salt for sprinkling on top alongside.   Serve this in the centre of the table, for people to share with drinks at the start of a meal. Break the cauliflower apart with your hands (let it cool down a little first), dip the individual florets and crisp green leaves into the creme fraiche sauce and sprinkle with salt. For those who prefer eating with a knife and fork on separate small plates, just cut the cauli into quarters and serve individually.

  • 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.254 – Hugh’s cauliflower pakoras with tamarind raita

    Posted on December 7th, 2014 Janet No comments

    My husband made these delicious morsels for tea last night, he used pomegranate molasses instead of tamarind paste in the raita and it was delicious. They’re from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day.

    Serves 6-8cauliflower-camelcsa-160312

    Preparation time: 30 mins
    Cooking time: 20 mins

    1 medium cauliflower (about 800g), trimmed
    sunflower oil, for frying
    For the batter:
    150g gram (chickpea) flour
    1/2 tsp baking powder
    2 tsps ground cumin
    2 tsps ground coriander
    1/2 tsp ground turmeric
    a good shake of cayenne pepper
    1/2 tsp fine sea salt

    For the tamarind raita
    6 heaped tbs plain yoghurt
    A large handful coriander, chopped
    2 tsps tamarind paste or mango chutney
    sea salt and freshly ground black pepper

    For the raita, mix all the ingredients together, seasoning with salt and pepper to taste.  Set aside.
    Cut the cauliflower into small florets, no more that 2 cm across in any direction, discarding nearly all the stalk.
    For the batter, put the gram flour, baking powder, ground spices and salt into a large bowl.  Whisk to combine and get rid of any lumps.  Slowly whisk in 175 ml cold water, which should give you a smooth batter with a similar consistency to double cream.  Add a little more water if necessary – different brands of gram flour will vary in how much they absorb.

    Add the cauliflower florets to the batter and turn them, making sure they are all thoroughly coated.  Heat about 1 cm of oil in a heavy-based pan over a medium heat.  When the oil is hot enough to turn a cube of white bread light golden in 30-40 seconds, start cooking the pakoras, a few at a time so you don’t crowd the pan.

    Place spoonfuls of battered cauliflower – just a few florets per spoonful – into the hot oil.  Cook for about 2 minutes, until crisp and golden brown on the base, then turn over and cook for another minute or two.  drain the pakoras on kitchen paper, then serve piping hot with the raita for dipping.

  • Seasonal local food recipe No.228 – Hugh’s baby carrot and broad bean risotto

    Posted on May 24th, 2014 Janet No comments

    broad beans in pod-camel csaThis is from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! and is a perfect summer risotto.  I often use chicken stock instead of vegetable stock.

    Serves 4broad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csabroad beans in pod-camel csa

    Preparation time: 15 minutes
    Cooking time: 35-40 minutesbroad-beans-in-pod-camelcsa

    broad beans in pod-camel csaIbroad beans in pod-camel csangredients
    1 tbs olive or rapeseed oil
    40 g butter
    1 large onion, finely chopped
    800ml hot vegetable stock
    200g risotto rice
    100ml white wine
    250-300g baby carrots, scrubbed and halved or quartered lengthways
    150g baby broad beans
    20g parmesan cheese, finely grated
    A handful of flat-leaf parsley, chopped
    salt and freshly ground pepper
    olive or rapeseed oil to serve

    Heat the oil and 25 g butter in a large pan over a medium heat.  Add the onion and fry gently for 8-10 minutes, until softened.  Stir the rice into the onion and cook for a minute or two, then stir again.  Add the wine and bring to a simmer.  Cook for a few minutes, stirring from time to time, until the wine is absorbed.

    Start adding the hot stock a ladleful at a time, stirring frequently and add more stock as it is absorbed.  It should take about 20-25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente. Add the carrots when the rice has been cooking for about 12 minutes; put the broad beans in about 5 minutes from the end of the cooking time.

    When the rice and vegetables are cooked, turn off the heat.  Add the cheese and the remaining butter, cover and leave for a couple of minutes.  Add most of the parsley and season to taste.  Serve in bowls with the remaining parsley scattered over and trickle over a little oil.