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Friday, July 23, 2010 at 09:32AM
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* 1 large ripe beefsteak tomato, cut into 6 slices or several smaller ones
* handful of basil Leaves (you can also use avocado slices)
* 1 large ball of fresh mozzarella cheese, sliced
* extra virgin olive oil, for drizzling
* balsamic vinegar
* coarse sea salt
* freshly ground pepper
Arrange tomato slices on a serving platter.
Lay basil leaves on top of each tomato
Top with fresh mozzarella slice.
Drizzle olive oil, then balsamic vinegar over the top.
Season with salt and pepper.
Serve with warm bread for example Emma's Olive Bread or Ciabatta
Wednesday, July 14, 2010 at 02:22PM
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New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper
1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.
It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.
NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.
Wednesday, July 14, 2010 at 12:57PM
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350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped
Peel and trim the carrots and beetroot, then coarsely grate both on a grater - wear rubber gloves if you don't want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
Heat the cumin seeds in a small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving. Serves 4.
Thursday, June 17, 2010 at 07:53AM
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We are so passionate and proud of our delicious, tasty, crunchy, fresh, organic seasonal crops we want to crow about it! You can now follow us on Facebook or Twitter. We have a link to Facebook on our website and will soon have a direct link to Twitter.
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Thursday, June 3, 2010 at 03:46PM
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600 g (1 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) bacon in one piece
1 carrot, chopped
3 garlic cloves, chopped
2 large potatoes, diced
salt and pepper
1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.
2. Add the kohlrabi, carrot, garlic, potatoes and about 2 litres (3 1/2 pints) 8 cups of water and bring to the boil.
3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.
Thursday, June 3, 2010 at 03:28PM
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Ingredients
Serves 4 as a starter or snack
Method
Thursday, May 27, 2010 at 07:06AM
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1. Preheat the oven to 190C/375F/Gas 5.
2. Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
3. Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
4. Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
5. Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices, and a layer of the cooked potatoes into the dish. Spread a little of the olive paste over the chard and potatoes and season with freshly ground black pepper. Continue to layer up the chard and potato, spreading more of the olive paste between each layer and finishing with a layer of chard.
6. Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
7. Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.
Thursday, May 27, 2010 at 06:54AM
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AKA:
Season: Winter: September-March
Cooking Tips: Kale freezes well and actually tastes sweeter and tastier after being exposed to a frost. Tender shoots can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients such as dry-roasted peanuts or tamari-roasted almonds. Kale can also be added to soups and stews and the flavour can be enhances with garlic, olive oil, fresh lemon juice, cinnamon, caraway seeds, or toasted pine nuts.
Traditional ways to prepare kale call for long boiling, about 40 minutes, until it is very soft. However, kale can also be boiled quickly, for about 5 to 8 minutes, until it is just slightly crunchy. Kale can also be sauted in oil with onions and garlic for about five minutes (after boiling for 5 minutes to enhance its flavor).
Notes: All kales are a good source of iron, calcium, vitamin C, Folic Acid, vitamin K and Carotenoids (which provide vitamin A).
Thursday, May 20, 2010 at 08:32AM
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Ingredients
Method
For the salad, toss all of the salad ingredients together in a large salad bowl.
For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
Thursday, May 20, 2010 at 06:53AM
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Chilli paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.
Ingredients
1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
1 large garlic clove
2 green onion (spring onions)
2 tablespoons vegetable or peanut oil, for stir-frying
2 - 3 teaspoons chilli paste, according to taste~
1 tablespoon Chinese rice wine, dry sherry, or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 - 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water
Method
1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chilli paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.