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  • Seasonal local food recipe No.215 – Country-style hot-pot

    Posted on February 8th, 2014 Janet No comments

    A hearty casserole to warm you up when you come in out of the wind and rain!  It’s my adaptation from Sarah Brown’s Vegetarian Kitchen using vacuum packed chestnuts instead of dried chestnuts and is a meal in a pot if you serve it with the cheese nuggets.

    Serves 2-4

    Preparation time: 15-20 minutes
    Cooking time: 50 minutes

    200g vacuum packed chestnuts
    250g whole pickling onions or shallots
    250g carrots, peeled and sliced into 1cm rings
    250g sprouts, peeled
    125g button mushrooms, cleaned
    1 tbs oil
    1/2 tsp mustard powder
    1 tbs soy sauce
    freshly chopped parsley
    salt and pepper

    carrots-camelcsafor the cheese nuggets (optional)
    50 fresh breadcrumbs
    50g grated cheese
    1 egg
    1/4 tsp mustard powder
    1/4 tsp paprika

    Heat the oil in a flameproof casserole or large pan and gently fry the onions for a few minutes, add the carrots and mustard powder and continue frying for a few minutes.  Add the soy sauce, the chestnuts and 500ml of water, bring to the boil and simmer for about 20 minutes.

    While this is cooking make the cheese nuggets.  Mix together the breadcrumbs and grated cheese.  Beat the egg and mix with the salt, mustard and paprika then mix this into the breadcrumbs and cheese.  Form the mixture into small balls the size of walnuts.

    After the hot-pot has cooked for 20 minutes add the sprouts, mushrooms, parsley and cheese nuggets (if using).  Season to taste and continue cooking for 15-20 minutes until the cheese nuggets are cooked and the sprouts are tender.  Serve staight away.

    This casserole will go further if you serve it with mashed potatoes and a green vegetable.

  • Seasonal recipe No 31 – Brussels sprouts with chestnuts, bacon and parsley

    Posted on February 12th, 2010 Trish No comments

    Cooking sprouts with chestnuts and bacon makes them seriously irresistible.

    Serves 4

    Preparation time: less than 30 minutes
    Cooking time: 10 to 30 minutes

    500g Brussels sprouts
    vegetable oil
    125g streaky bacon, cut into small pieces
    1 tbsp butter
    125g vacuum-packed chestnuts, roughly chopped
    30ml marsala (optional)
    handful fresh parsley, chopped
    freshly ground pepper

    Trim the ends of the sprouts and put them in a large saucepan of salted boiling water. Cook for about 5 minutes, or until they are tender but still retain a bit of bite. Remove from the heat and drain.

    Heat about half a tablespoon of oil in a large pan. Add the bacon and cook until it is crisp and golden-brown. Add the butter and chestnuts. If you’re using the marsala, once the chestnuts have warmed through, turn the heat up and add the marsala. Cook until the mixture has reduced and thickened slightly.

    Add the sprouts and half the parsley to the pan and mix well. Season with freshly ground black pepper. Serve with the rest of the parsley sprinkled over the top.