Cream of Broccoli & Stilton Soup

Tuesday, June 7, 2011 at 11:06AM
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Ingredients

  • 1 tbsp olive oil

  • ½ onion, chopped

  • 1 garlic clove, chopped

  • 100g/3½oz broccoli florets, blanched

  • 150ml/4½fl oz hot vegetable stock

  • 50g/1½oz Stilton

  • salt and freshly ground black pepper

Preparation method

  1. Heat the oil in a frying pan, then add the onion and garlic and fry until softened.

  2. Add the broccoli and the stock and simmer for 8-10 minutes.

  3. Add the Stilton and season, to taste, with salt and freshly ground black pepper.

  4. Allow to cool slightly, then transfer to a food processor and blend until smooth.

  5. To serve, pour into a warm bowl.

Broccoli Wrapped in Bacon with a Blue Cheese Gratin

Tuesday, June 7, 2011 at 10:53AM
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Ingredients

For the broccoli

  • 4 slices bacon

  • 4 stems broccoli, cooked

  • 1 tbsp olive oil

For the gratin

  • 50ml/2fl oz double cream

  • 75g/2¾oz blue cheese

Method

  1. Pre-heat the grill to high.

  2. Wrap the bacon around the broccoli stems.

  3. In a saucepan heat the oil to high.

  4. Place the broccoli in the pan and cook until the bacon is golden, for about two minutes.

  5. Place into an ovenproof gratin dish.

  6. In a saucepan melt the double cream and the blue cheese together for 1-2 minutes.

  7. Pour over the broccoli and place under pre-heated grill. Grill for 3-4 minutes until golden brown and serve.

Broccoli Stems in White Wine with Roquefort Fondue

Tuesday, June 7, 2011 at 10:48AM
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Ingredients

  • 200g/7oz Tenderstem broccoli or calibrese

  • 2 tbsp white wine

  • 40g/1½oz Roquefort cheese, crumbled

  • 125ml/4fl oz double cream

  • freshly ground black pepper

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Blanch the broccoli in a pan of boiling salted water for 1-2 minutes and then drain.

  3. Place the broccoli back into the pan, add the wine, cover with a lid and steam for 2-3 minutes. Remove the broccoli from the pan and keep warm.

  4. Add most of the Roquefort, reserving a little for the topping, the cream and freshly ground black pepper to the pan and simmer for a few minutes, stirring until the cheese is melted.

  5. Place the steamed broccoli into an ovenproof dish. Pour over the cheese sauce and scatter with the reserved Roquefort.

  6. Place in the oven and bake for five minutes, or until bubbling on top. Serve.

Broad Bean Dip

Tuesday, June 7, 2011 at 10:35AM
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Ingredients

  • 300g/10½oz broad beans

  • 150g/6oz cream

  • salt and fresh groud pepper

  • pinch sugar

  • 1 tsp garlic, finely chopped

  • 1 tbsp fresh oregano, chopped

  • 1 tsp ground cumin

  • 150ml/¼ pint extra virgin olive oil

  • spring onions, to garnish

  • chilli powder, to garnish

  • ground cumin, to garnish

Method

  1. Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.

  2. Add some cream, salt, pepper and a hint of sugar.

  3. Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.

  4. Garnish with spring onions, chilli powder, ground cumin and olive oil.

Creamed Tagliatelle with Kale & Broad Beans

Tuesday, June 7, 2011 at 10:31AM
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Ingredients

  • 3 cloves garlic

  • 200ml/7fl oz double cream

  • handful fresh kale, chopped

  • 2 tbsp white wine

  • handful fresh parsley, chopped

  • handful fresh chives, chopped

  • handful fresh chervil, chopped

  • salt and freshly ground black pepper

  • 100g/3½oz green tagliatelle

  • 3 tbsp broad beans, out of their pods, inner membrane removed, blanched

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.

  3. Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.

  4. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.

  5. To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.

Creamy Broad Beans

Tuesday, June 7, 2011 at 10:11AM
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Ingredients

500g/1lb 2oz broad beans, podded
herbs, chopped eg chives, chervil and summer savory
150ml/5fl oz double cream
1 egg, yolk only
5 tbsp stock
caster sugar, to taste
salt and freshly ground black pepper

Method

  1. Boil the broad beans for 2 minutes, drain and pop them out of their skins.

  2. Put into a saucepan with some chopped chives, chervil and summer savory, moisten with stock and add a touch of caster sugar, salt and black pepper. Boil until the liquor has almost disappeared.

  3. Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil.

Strawberry Rhubarb Crisp

Thursday, May 26, 2011 at 12:50PM
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Ingredients

4 cups chopped fresh rhubarb
5 cups strawberries, hulled, rinsed, sliced
1 cup granulated sugar
1 tablespoon grated orange rind
2 tablespoons cornstarch
1/3 cup Grand Marnier liqueur, or use Cointreau or Orange Juice
3/4 cup (6 ounces) unsalted butter, cut into pieces
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 cup light brown sugar, packed
1 1/2 teaspoons cinnamon
3/4 cup chopped pecans, slivered almonds, or other chopped nuts
Pinch salt
1 large egg, slightly beaten
2 cups heavy whipping cream
1 to 2 tbsp. confectioners' sugar
1/2 to 1 teaspoon almond extract

Method

Preheat oven to 350°. Lightly butter the bottom of a large (4-quart) baking dish. A 15x10x2-inch pan will hold 4 quarts, or use two smaller pans, such as 11x7x2-inch or 9-inch square.

In a large bowl, toss the rhubarb and strawberries with the granulated sugar and orange zest. In a small bowl, dissolve the cornstarch in the Grand Marnier or Cointreau or Orange Juice and toss with he rhubarb mixture until well coated. Spoon the mixture into the prepared dish and set aside.

In a medium-sized mixing bowl, combine the butter, flour, oats, brown sugar, and cinnamon with a pastry blender until crumbly. Stir in the almonds or pecans and salt, then stir in the egg with a fork until well blended. Spread the mixture evenly over the rhubarb mixture and bake for 45 minutes, or until nicely browned and bubbly. Remove from oven and keep warm while making whipped cream. If desired, serve this crisp with ice cream or whipped topping instead of fresh whipped cream.

In a medium size bowl, whip the cream with the confectioners sugar until soft peaks form. Beat in the almond extract. Cut the warm crisps into squares and serve topped with generous dollops of the whipped cream.
Strawberry Rhubarb Crisp serves 8 to 10.

Strawberry Millefeuille

Wednesday, May 25, 2011 at 01:31PM
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Ingredients

  • 500g puff pastry block 
  • icing sugar 
  • 200g caster sugar
  • 568ml double cream carton
  • 1 vanilla pod
  • 1 tbsp mascarpone
  • 500g strawberries hulled and quartered

Method

  1. Heat the oven to 200C/fan 180C/gas 6 and line a large baking sheet with baking parchment. Heat the caster sugar and 200ml water gently in a small pan until the sugar dissolves and simmer for 3 minutes. Cool. Dust your work surface, rolling pin and puff pastry block with a generous amount of icing sugar. Roll the pastry out gradually, dusting with icing sugar as you go, until it's about the size of a large rectangular placemat, 25cm x 30cm and around 5mm thick. You want to incorporate icing sugar into the pastry so keep sprinkling over regularly as this will caramelise it and give it a lovely sweetness. Trim the edges so that it fits neatly onto the baking sheet. Using a pastry brush, glaze all over with the sugar syrup, then put in the oven. It will start to rise almost immediately so you'll need to keep an eye on it while you start making the chantilly cream. After 15-20 minutes, it should be brown and risen.
  2. Chantilly cream is just sweetened whipped cream, flavoured with vanilla. Put the cream and 2 tbsp icing sugar into a bowl. Using a sharp knife, split the vanilla pod lengthwise and scrape the seeds into the cream. (Hang on to the pod - it will still have lots of flavour so use it to make vanilla sugar or custard another time). Whisk the cream until it forms soft peaks, a handwhisk is fine or for speed, use an electric whisk. Whisk in the mascarpone to help stabilise it, then put it into the fridge until you need it.
  3. Remove the pastry from the oven and while it's hot use a very sharp knife to score a slightly smaller rectangle inside the pastry, leaving about a 5mm border and not cutting all the way through, then carefully remove this 'lid'. Dust the lid lightly with icing sugar on both sides (this will help caramelise the surface) then put it in the oven on a lined baking sheet. Keep a close eye on it and remove after 5-10 minutes when golden and glossy and cool completely. Remove any sticky heavy bits of pastry from the remaining base then brush all over with the sugar syrup, dust with icing sugar and put it back in the oven for 10-15 minutes until golden. This will make the layers puff up again so it's easier to slice through. Remove the pastry base from the oven and carefully slice it around the edges and split in half so you have two equal sized sheets (you will now have three sheets in total). Don't worry about the middle layer being too perfect, as long as it's crisp it will do the job. Dust both pieces with icing sugar, put on separate lined baking trays and put in the oven for 3-5 minutes, remove and cool.
  4. Starting with the lid, slice each of the three pastry layers lengthwise into three long pieces, then cut each long piece in half to make two rectangles. You will have six pieces from each layer. Put pressure on the knife, not the pastry, to prevent it crumbling and breaking. Choose your six bestlooking pieces of pastry to use for the top of each millefeuille. Load a piping bag with the chantilly cream and take the plate you're going to serve the dessert on. Pipe a little cream directly onto the middle of the plate and put the bottom of the first piece of pastry on the plate to stop it sliding around.
  5. Now pipe the cream all over the pastry in small peaks. Add a layer of strawberries then a little more cream. Put the middle piece of pastry (use whichever one is the least perfect as it will not be visible) on top of the cream then repeat with more piped cream and another layer of strawberries. Finally place the lovely, glossy lid of pastry on top. Repeat to make the other five millefeuille.

Tips for Storing Organic Produce

Wednesday, April 27, 2011 at 01:14PM
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Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.

Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.

Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.

Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.

Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.

Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.

Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.

Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.

Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.

Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.

Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.

Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.

Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.

Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.

Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.

Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.

Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.

Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.

Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.

Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.

Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.

Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.

Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.

Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.

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.

Purple Sprouting Broccoli, Chicken & Noodle Salad

Wednesday, March 9, 2011 at 08:15AM
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Ingredients

  • 150g purple sprouting broccoli
  • 50g ramen noodles
  • 100g edamame (soy beans), fresh or frozen
  • 1 tbsp tamari or soy sauce
  • 2 tbsp mirin
  • 2 tsp toasted sesame oil
  • ½ tsp grated ginger
  • 2 spring onions , finely chopped
  • 2 small cooked chicken breasts, shredded

Method

  1. Boil the broccoli stems until tender, then rinse and drain in very cold water. If the stems are large, cut them in half lengthways.
  2. Cook the noodles following packet instructions, adding the edamame for the last minute and a half of cooking. Rinse well in cold water and drain thoroughly.
  3. Make a dressing by mixing the tamari, mirin, sesame oil, ginger and spring onion. Put the broccoli, noodles, edamame and chicken in a bowl. Pour over the dressing and toss together, adding some extra seasoning if you like.

Purple Sprouting Broccoli, Chilli & Feta Tarts

Wednesday, March 9, 2011 at 08:06AM
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Ingredients

  • 1 shallot , finely chopped
  • olive oil
  • 400g purple sprouting broccoli , trim chunky ends
  • 1 small red chilli , finely chopped
  • 500g pack puff pastry , a butter-based pastry will give you a better flavour
    or make your own.
  • 1 organic egg , beaten
  • 200g pack feta cheese , crumbled

Method

  1. Fry the shallots in a little olive oil for a minute, stir in the sprouting broccoli and chilli, then fry for a minute. Add a splash of water, put a lid on and cook for 2 minutes.
  2. Roll out the pastry to the thickness of a £1 coin and cut into 4 squares. Mark a border around the edge of each and prick the area inside of the border with a fork.
  3. Spread the broccoli mixture within the borders. Brush the border with egg. Sprinkle with the feta and bake for 30 minutes or until puffed and golden.
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