Wednesday, December 15, 2010 at 12:07PM
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Ingredients
1 tbsp sunflower oil
1 onion, chopped
450g/1lb red cabbage, shredded
225g/8oz cooking apples, peeled, cored and diced
2.5cm/1in piece fresh root ginger, peeled and grated
pinch of ground cinnamon or allspice
150ml/¼pt vegetable stock
salt and freshly ground black pepper
Method
Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.
Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.
Season to taste and serve.
Wednesday, December 15, 2010 at 11:52AM
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Ingredients
30g/1oz butter
1 large onion, finely chopped
275ml/10fl oz double cream
100ml/3½fl oz chicken or turkey stock
450g/1lb mushrooms, sliced
1 tbsp tarragon or marjoram, chopped
675g/1lb 5oz cooked turkey and ham, cut into 2cm chunks
1.2kg/2½lb potatoes
knob of butter
1 free-range egg yolk
3 tbsp milk
salt and freshly ground black pepper
Method
Preheat the oven to 180C/360F/Gas 4.
In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft.
Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken.
Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown.
Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper.
Add the meat and the mushrooms and stir well.
Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper.
Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato.
Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot.
Wednesday, December 15, 2010 at 11:40AM
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Ingredients
900g/2lb Brussels sprouts, trimmed
20g/¾oz butter
4 tsp sunflower oil
150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips)
20g/¾oz flaked almonds
400ml/14fl oz double cream
2½ tsp lemon juice
5½ tbsp fresh white breadcrumbs
4 tbsp freshly grated parmesan cheese
salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.
Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and sauté for 3-4 minutes, until lightly browned.
Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.
Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling.
Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).
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.