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Wednesday, October 28, 2009 at 11:17AM
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1 tbsp olive oil
1 lb grated carrots
¾ cup sugar
¾ cup vinegar
6 oz dried fruit (chopped if necessary)
1 cooking apple, peeled, cored and grated
¼ tsp sea salt
½ tsp caraway seed
¼ tsp pepper
1. Heat the oil in a large saucepan. Add the carrots to the pan. Cook over a low heat, stirring occasionally, until well browned and much reduced.(this may take over an hour)
2. Remove carrots from pan and put to one side on a paper towel to remove any excess oil.
3. Add ¼ cup of the sugar to the pan and heat until caramelised. Immediately turn down the heat to a minimum, then add the carrots and stir in.
4. Next pour in the vinegar and the remaining ½ cup of sugar, bring the pan gently to the boil stirring to dissolve sugar.
5. Add the remaining ingredients, replace lid and simmer for 5-10 minutes let everything cook through.
6. Remove the lid and gently boil uncovered until the chutney has thickened.
7. Ladle hot into clean jars and seal.
Leave for a month for flavours to mingle before opening. Makes 3 small jars
Saturday, January 1, 2005 at 09:20PM
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Ingredients
2 lb (900 g) carrots, peeled and chopped
1 tablespoon coriander seeds
1 oz (25 g) butter
1 small clove garlic, crushed
2 pints (1.2 litres) chicken or vegetable stock
3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish
3 tablespoons crème fraîche
salt and freshly ground black pepper
Cooking Instructions
Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now tip them into a pestle and mortar and crush them coarsely.
Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften – about 10 minutes.
Next, add the stock and season with salt and pepper and bring everything up to the boil. Then reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.
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.
The soup is slightly bitter without and slightly sweeter with the cream.
Tuesday, April 27, 2010 at 07:19AM
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Ingredients
Method
Thursday, August 21, 2008 at 09:21AM
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Ingredients
1 large onion, quartered
1 Bay leaf
350ml (12fl oz) milk
110g (4oz) plain flour
2 Large carrots sliced lengthwise
110g (4oz) butter
4tbsp marigold petals
175g (6oz) cheese
225g (8oz) green tagliatelle
Cooking Instructions
Put the carrots, petals, milk, onion and bay leaf in a saucepan.
Simmer gently untitl the carrots are soft - about ten minutes.
Using a sieve separate the liquid from the carrots and onion (discard the petals and bay leaf) and set aside separately for the sauce.
Make a sauce by melting the butter, adding the flour and cooking the roux for two to three minutes.
Gradually add the milk that you set aside to make a smooth sauce. Simmer gently for ten minutes, stirring ocassionally.
Press the carrots and onions through a sieve and add to the sauce.
Stir in the cheese and season to taste.
Serve with the cooked tagliatelle topped with the sauce.
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.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1 Beetroot
1 Carrot
Dressing (a splash of balsamic vinegar or lemon and extra virgin olive oil, your own home made dressing)
Cooking Instructions
You can use any homemade dressing, stick with the classic lemon or balsamic vinegar and oil combo for best results.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
8 oz onions
2 oz butter
2 lb celeriac
1 lb carrots
4 pints vegetable stock
juice of one lemon
nutmeg
Cooking Instructions
Saturday, January 1, 2005 at 09:20PM
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Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.
Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.
Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.
Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.
Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.
Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.
Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.
Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.
Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour
Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.
Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.
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.