We're growing our own food!
Home icon RSS icon
  • Seasonal local food recipe No.292 – Hugh’s porotos granados

    Posted on September 4th, 2015 Janet No comments

    If you can’t eat corn off the cob you could try cutting the kernels off the cob and putting them in this hearty soup.  The recipe can be found in River Cottage Veg Every Day by Hugh Fearnley-Whittingstall.

    Serves 6

    sweetcorn-camel csaPreparation time: 30 minutes
    Cooking time: 1 hour 45 minutes if using dried beans

    Ingredients
    2 Tbsp rapeseed or olive oil
    1 medium onion, chopped
    2 garlic cloves, finely chopped
    1 tsp sweet smoked paprika
    a handful of fresh oregano or marjoram, chopped
    100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight or 400g tin beans, drained and rinsed
    1 litre vegetable stock
    1 bay leaf
    750g squash, such as butternut or onion, peeled, deseeded and cut into 2cm chunks
    200g French beans, trimmed and cut into 2cm pieces
    Kernels cut from 2 cobs corn
    sea salt and freshly ground black pepper

    Method
    Heat the oil in a large saucepan over a medium heat.  Add the onion and garlic and sauté gently for about 10 minutes.  Add the paprika and 1 Tbsp of the oregano.  Cook for another minute.

    If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf.  Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour).

    Add the squash, stir well and simmer for 10-15 minutes until the squash is just tender.  If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10-15 minutes.

    Then add the French beans and corn kernels and simmer for a further 5 minutes.  To finish, season well with sea salt and freshly ground pepper.  Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

  • Seasonal local food recipe No.277 – Hugh’s griddled asparagus spears with lemon dressing

    Posted on May 24th, 2015 Janet No comments

    This recipe is from Hugh Fearnley-Whittingstall’s book Veg Every Day.  These can be done on a barbie outdoors, on a ridged cast-iron griddle pan in the kitchen, or even, at a pinch, under a grill.  When barbecuing, threading the asparagus spears onto skewers makes it easier to turn and cook them without losing them through the bars of the grill.
    cornish asparagus portrait
    Serves 4

    Preparation time: 10 minutes
    Cooking time: 6 minutes

    Ingredients
    20-30 asparagus spears, trimmed
    4 Tbs olive or rapeseed oil
    juice of 1/2 lemon
    6-10 mint leaves, finely shredded
    flaky sea salt and freshly ground black pepper
    Parmesan, pecorino or hard goat’s cheese, to serve

    Method
    Light the barbecue well in advance if you are cooking outside.
    Soak 8 wooden skewers in water for 30 minutes.  If the asparagus spears are pretty thick – more than 5mm across the middle of the stem – or perhaps not so freshly cut, it’s best to blanch them first.  Add to a pan of boiling water, blanch for 1 minute, then drain and refresh in cold water.  Drain well and pat dry.

    Thread the asparagus on to the skewers, about 5-6 per skewer, pushing it through the middle of the spears.  Brush the asparagus with some of the oil and season with salt and pepper.

    If cooking indoors, heat the griddle or grill until hot, then place the asparagus skewers on the griddle or under the grill about 10cm from the heat.  If cooking on a barbecue, you want it medium-hot, rather than super-fierce – you should be able to hold your palm about 15cm above the coals for a few seconds.  Grill the asparagus spears for about 3 minutes on each side, depending on thickness, until tender in the centre and lightly charred on the outside.

    Whisk about 2 tablespoons oil with the lemon juice, some pepper and the mint to make a dressing.  Remove the asparagus from the skewers, arrange on a plate and trickle the dressing over them.  Sprinkle with flaky salt and shave some cheese over the top if you like.