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

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.

Preparation 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.

Seasonal local food recipe No.207 – Spicy, warming winter squash and ginger soup

“A rich winter warmer with a kick,” says the excellent West Country FoodLover magazine, which has this variation on a classic recipe. Use the Crown Prince or Uchiki Kuri squash in Camel CSA’s boxes.

Serves: 4

Preparation time: 15 minutes
Cooking time: 50 minutes

Ingredients
1 tbsp olive oil or large knob of butter
1 onion, finely chopped
salt and freshly ground black pepper
3 garlic cloves, finely chopped
5cm fresh root ginger, peeled and finely chopped
1 tbsp honey (optional)
pinch of dried chilli flakes
1 small cinnamon stick
900g winter squash, like Crown Prince or Uchiki Kuri, peeled, deseeded and diced (keep peel and seeds)
900ml hot stock, with muslin bag of peel and seeds

Method
Heat the oil or butter in a large heavy-based pan over a medium heat. Add the onion and cook for 3–4 minutes. Season with salt and pepper and add the garlic, ginger, chilli flakes and cinnamon stick and cook for a few seconds before adding the squash. Add a little more oil/butter if needed. Add the honey (optional).

Put the seeds and peel in a thin muslin cloth and securely tie at the top. Pour in a little of the stock, increase the heat and scrape up the bits from the bottom of the pan. Add the remaining stock, and the muslin bag, and boil for about a minute. Reduce the heat to a simmer; cover with the lid and cook for about 45 minutes until the squash is soft and the flavours have developed.

Remove the cinnamon stick, and whiz with a stick blender until smooth. Add hot water if the soup is too thick. Transfer to a clean pan to heat through, and season if required. Serve with wholemeal or rye bread.

Seasonal local recipe No.205 – Beetroot marmalade Ⓥ

At Camel CSA we love making preserves. Our expert grower Bridget Gould recommends this beetroot relish. She says: “It’s delicious with cheese so I’ve made some for Christmas presents.” The recipe comes from gardener-come-foodlover Alys Fowler via West Country FoodLover magazine.

Makes several jars (depending on size)

Preparation time: 20 minutes
Cooking time: 90 minutes (in two stages)

Ingredients
1kg beetroot
100ml balsamic vinegar
A handful each of fresh thyme and marjoram leaves
sea salt, to taste
zest and juice of one large orange
2 large red onions, finely diced
50g light brown sugar
2 tbsp olive oil
4 garlic cloves, peeled and sliced
100g caster sugar
400ml red wine vinegar
sterilised jars with lids

Method
Preheat the oven to 160C. Wash and peel the beetroot and cut into quarters. Place in a roasting tin with the balsamic vinegar, marjoram and thyme leaves, add az pinch of sea sla and grate over the orange zest (set aside the juice for later).  Mix everything together with your hands, cover with foil and roast for 40 minutes or until you can pierce the beetroot with a knife. Set aside to cool completely.

The following day, coarsely grate the beetroot into a bowl, scraping in any juices from the roasting tin. Place the diced onions in a large, heavy-based pan wih the light brown sugar and olive oil. Set over a very low heat and stir gently until the onions soften completely and start to caramelise.

Add the sliced garlic, grated beetroot, caster sugar, orange juice and red wine vinegar. Gently simmer for 30 minutes until the liquid has reduced by about two thirds, stirring from time to time to stop it from sticking. You can tell when the relish is cooked when you can draw a spoon across the botom of the pan and it will initially stay clear before refilling wih syrupy juices.

Scoop the hot relish into sterilised jars, cover with waxed discs and put on the lids. Store in a cool, dark place for up to six months.