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Happy New Year to Everyone

Wednesday, December 28, 2011 at 04:51PM
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Martyn and the Team at Shillingford Organics would like to wish everyone a Happy, Healthy 2012

Purple Sprouting Broccoli with Parmesan & Herbed Crumbs

Wednesday, March 9, 2011 at 08:24AM
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Ingredients

  • 25g butter
  • 4 tbsp olive oil
  • 50g white breadcrumbs
  • sea salt and freshly ground black pepper , to season
  • 1 tbsp chopped thyme leaves
  • 25g grated Parmesan (or vegetarian alternative)
  • 700g purple sprouting broccoli
  • a little olive oil , to drizzle
  • lemon wedges, to garnish

Method

  1. Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
  2. Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
  3. Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.

Cauliflower Cheese & Spinach Pasta Bakes

Tuesday, April 27, 2010 at 06:46AM
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Ingredients

  • 850ml milk
  • 50g plain flour
  • 50g butter , plus 1 tbsp
  • 1 tsp Dijon mustard
  • 100g extra mature cheddar , grated
  • 25-50g blue cheese
  • ½ tsp finely grated nutmeg
  • 250g penne
  • 1kg Cauliflower (2 medium ones), cut into florets
  • 750g Spinach (whole leaf), if using from frozen, squeeze dry
  • 25g toasted pine nuts

  For the Tomato Sauce:

  • 4 garlic cloves, 3 sliced, 1 left whole
  • 2 tbsp extra virgin olive oil
  • 700g jar tomato passata (or you can make your own)

Method

  1. For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
  2. Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
  3. Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
  4. Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.

Spiced Rice & Lentils with Cauliflower

Tuesday, April 27, 2010 at 06:23AM
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Ingredients

  • 2 tbsp sunflower oil
  • I onion chopped
  • 2 carrots , chopped
  • 200g basmati rice
  • 50g red lentils
  • 3 tbsp Korma paste
  • 1 head cauliflower, cut into florets
  • 100g frozen peas
  • few toasted cashew nuts, to serve
  • natural yogurt , to serve
  • mango chutney , to serve

Method

  1. Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
  2. Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.

Baked Kabocha Squash & Butter Bean Soup

Wednesday, October 8, 2008 at 10:55AM
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Ingredients

200g (7 oz) dried butter beans
1-1.5kg (2-3lbs) kabocha squash
15ml (1 tbsp) olive oil
15ml (1 tbsp) butter
1 medium onion, peeled and roughly chopped
750ml (3 cups) vegetable stock
1.25ml (¼ tsp) ground cinnamon [optional]
1.25ml (¼ tsp) ground nutmeg [optional]

Cooking Instructions

You need to soak the beans for at least 12 hours (alternatively overnight) in plenty of cold water.

Preheat oven to 180°C/fan 160°C/gas 4. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down. Bake, uncovered, for 30-45 minutes, or until fork tender.

Meanwhile melt the butter and add the oil to a large pot. When the mixture starts sizzling, add the onion and fry gently until softened. Rinse the soaked butter beans, add them to the pot and pour in the stock. Simmer the mixture for about 30 minutes or until just soft, not mushy.

By then the pumpkin would be cooked. Remove the baking dish from the oven and wait for the pumpkin to cool down. When it is cool enough to touch, scoop out all the flesh and add it to the simmering bean pot.

Add the spices now and simmer gently for about 5 minutes, then purée the mixture with a hand blender. Alternatively, you can wait for the mixture to cool down a little bit and purée it in batches in a blender. Serve immediately with a bit of cinnamon and nutmeg sprinkled on top.

Leek and Ham Pasta Sauce

Thursday, August 21, 2008 at 08:57AM
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Ingredients

200g (8oz) Leeks
100g (4oz) Butter
100g (4oz) Cooked Ham cut into small strips
225ml (9fl oz) Chicken Stock
150ml (6fl oz) Single Cream
50g (2oz) grated Parmesan Cheese
350g (12oz) Pasta Shapes
Salt and Black Pepper for Seasoning

Cooking Instructions

Slice the leeks thinly and cook them gently in a saucepan with butter, until they start to soften.
Add the stock and simmer uncovered until most of the liquid has gone (about 30 minutes).
Add the ham, cream and salt and pepper and stir through.
Pour over the cooked pasta and add the cheese.

Cauliflower Curry

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 tablespoon ginger puree
1 large cauliflower
1/2 teaspoon ground turmeric
1 fresh green chile, sliced crosswise into thin slices or 1/4 teaspoon red chili powder (optional)
1 cup firmly packed chopped cilantro
1 1/4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
salt or salt substitute (optional)

Cooking Instructions

  1. Cut the cauliflower into tiny florets.
  2. In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
  3. Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
  4. Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
  5. Add remaining ingredients and 4 Tbsp.
  6. water; stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

Serves 4

Chinese Scrambled Eggs With Garlic Chives

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 1/2 - 2 ounces garlic chives (to make 1/3 cup chopped)
4 large eggs
1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
freshly ground black or white pepper, to taste
1 teaspoon vegetable oil
2 tablespoons vegetable or peanut oil

Cooking Instructions

Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons). Lightly beat the eggs.

Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.
Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.

Beetroot & Carrot Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2tbsp vegetable/sunflower oil
1 onion, chopped
1 medium potato, peeled and sliced
1lb (450g) carrot, peeled and sliced
1lb (450g) beetroot, peeled and sliced
1+3/4 pints (1litre) vegetable stock
a pinch of nutmeg
salt and pepper
sour cream (optional)

Cooking Instructions (serves 6)

Advice:
Prepare the beetroot last and rinse off the chopping board, knives, work surface and your hands as soon as possible to avoid staining.

  1. Heat oil in large pan and saute onion and potato for 10 mins, stirring occasionally (it will probably stick).
  2. Add carrot and beetroot and cook, covered, for 20 mins, stirring occasionally.
  3. Add vegetable stock and nutmeg, bring to the boil and simmer for 10 mins.
  4. Add seasoning to taste and blend.
  5. When serving, add a dollop of sour cream to each bowl.

The soup is slightly bitter without and slightly sweeter with the cream.