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Jerusalem Artichoke Broth

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

1 large onion, halved and sliced
675g/1½lb Jerusalem artichokes, peeled, halved and sliced
2 tbsp extra virgin olive oil
4 sprigs fresh thyme
1 bay leaf
1 litre/1¾ pints hot chicken or vegetable stock
2 tbsp white wine vinegar
salt and freshly ground black pepper
To serve
2 tbsp roughly chopped parsley
6 thick slices baguette (optional)
150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional)

Method

  1. Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
  2. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls.
  3. To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve.

Carrot & Beetroot Salad

Wednesday, July 14, 2010 at 12:57PM
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Ingredients

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

Method

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.

Kohlrabi with Cheese

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

4 kohlrabi (kohl rabi)
water
salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated American cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground nutmeg

Cooking Instructions

Cut tops off and pare thick stems of kohlrabi. Slice stems and place in salted water to cover. Boil for about 20 minutes, or until just tender.
Drain well.

Boil tender leaves separately until tender; drain. Chop leaves finely and combine with cooked stems. Melt butter in small saucepan over low heat. Add flour and stir well until smooth and blended.

Gradually add milk and cheese, stirring constantly, until cheese is melted and sauce is thick. Add cooked kohlrabi and cook until hot. Garnish with parsley and nutmeg.

Galette of Potatoes and Exotic Mushrooms

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

50g/2oz butter or vegan margarine
1 large onion, peeled and finely chopped
4 cloves of garlic, crushed
1 tbsp fresh sage and thyme, finely chopped
450g/1lb mixed mushrooms, sliced
450g/1lb potatoes, very thinly sliced (like making potato crisps!)
salt and freshly ground black pepper
melted butter, vegan margarine
or olive oil for brushing

To serve:
cranberry or redcurrant sauce
sprigs of parsley

Cooking Instructions

  1. Preheat the oven to 230C/475F/Gas 9.
  2. Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes.
  3. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.
  4. Grease a 22cm/9in loose-bottomed flan ring and layer up the potato slices and mushroom mixture, starting and finishing with a layer of potatoes and seasoning each layer as you go.
  5. Brush the final layer of potatoes with melted butter or margarine and cover with foil.
  6. Bake in preheated oven for 1-1¼ hours until the potatoes are tender when pierced with a knife. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.
  7. Warm a little cranberry or redcurrant sauce through gently in a saucepan and spoon onto the plate around the galette.
  8. Garnish with parsley and serve with seasonal vegetables and a green vegetable stir fry.

Note: Use a mandolin or food processor with slicing disk to slice the potatoes very thinly so that they cook more quickly.

Fillet of Turbot in Red Wine with Jerusalem Artichoke Puree & Pickled Baby Beetroot

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

For the poaching liquor
2 litres/3½ pints red wine
2 sprigs of thyme
½ bay leaf
1 garlic clove, peeled
½ tsp salt
For the turbot
6 thick turbot fillets, each 125-150g/4½-5½oz, skinned
salt and freshly ground black pepper
18 small sprigs of lovage, or very fine flat-leaf parsley to garnish
For the pickled baby beetroot
9 raw baby beetroot
1 tsp demerara sugar
4 tsp balsamic vinegar
pinch salt
For the artichoke purée
25g/1oz unsalted butter
500g/1lb 2oz Jerusalem artichokes, peeled and very finely sliced
pinch salt
2 sprigs thyme
½ bay leaf
1 garlic clove, peeled
50ml/2fl oz double cream
salt and freshly ground black pepper

Method

  1. For the poaching liquor, pour the wine into a large saucepan and add the thyme, bay leaf, garlic clove and salt. Boil over a medium-high heat until reduced to 750ml/1¼ pints.
  2. Strain the mixture through a fine sieve, preferably lined with muslin, into a large wide pan and set aside.
  3. To make the pickled baby beets, peel the beetroots with a small, sharp knife or a very fine potato peeler, then place in a pan with 150ml/¼ pint of water, the sugar, balsamic vinegar and a pinch of salt. Bring just to the boil. Cover and simmer for 8-10 minutes or until tender. Remove the beetroots. Pass the cooking liquid through a fine sieve, then return to the pan and reduce to a glaze over a medium heat. Cut the beetroots in half and add to the glaze. Set aside.
  4. Next, make the artichoke purpurée. Melt the butter in a heavy pan. Add the artichokes, season with a pinch of salt and add the thyme, bay leaf and garlic clove. Stir well. Cover with a sheet of greaseproof paper and sweat the artichokes for 10-15 minutes or until they are very soft. Stir regularly during cooking, and add a little water if they start to colour. Add the cream and boil for three minutes, then remove the thyme, bay leaf and garlic. Purpurée the artichokes in a blender until silky smooth. Add salt and freshly ground black pepper
  5. to taste and keep warm.
  6. Bring the poaching liquor to the boil, then remove from the heat. Carefully lower in the fish fillets, making sure they are submerged in a single layer and not sitting on top of each other. Leave the turbot off the heat like this for 7-8 minutes or until the fish is just cooked through, only returning the pan to a low heat if the liquor cools down too much before the fish is cooked.
  7. While the fish is cooking, gently reheat the pickled baby beetroot and the artichoke purpurée. When the fish is cooked, remove it very gently from the poaching liquor using a fish slice and drain on kitchen paper. Season each fillet with a pinch of sea salt.
  8. To serve, place a piece of fish on each plate and garnish with a neat spoonful of artichoke purpurée and beetroot halves. Drizzle a little of the beetroot glaze around the fish, and garnish with the lovage or parsley.

Cucumber Sauce

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

1/3 c plain yogurt
1/4 c cucumber, finely chopped
2 tb parsley, chopped

Cooking Instructions

Peel, seed and chop cucumber. Combine with yogurt and parsley and refrigerate for an hour. Use as a dip or with fish dishes and salads.

Pappardelle with Italian Sausage & Kale

Wednesday, January 5, 2011 at 08:54AM
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Ingredients

For the sauce:

  • 1 tbsp olive oil

  • 1 garlic clove, finely sliced

  • 2 Italian-style sausages, casing removed

  • 1 tsp chilli flakes, optional

  • 2 tbsp white wine

  • 50g/2oz kale or other greens, tough stalks removed, leaves finely chopped

  • 5 tbsp double cream

  • sea salt and freshly ground black pepper

For the pasta:

  • 200g/7oz fresh pappardelle pasta

  • 1 tbsp olive oil

  • 2 tbsp chopped fresh parsley

  • 50g/2oz parmesan, shaved

Method

  1. For the sauce, heat the olive oil in a large frying pan over a medium heat, add the garlic and fry gently for about 30 seconds. Crumble in the sausage meat, turn up the heat to high, and cook for 4-5 minutes, until the meat starts to turn golden-brown at the edges.

  2. Stir in the chilli, if using, and the wine, then bubble for a few minutes until the liquid has evaporated.

  3. Meanwhile, blanch the kale in a pan of boiling, salted water for 2-3 minutes until tender. Drain and add to the pan with the sausage meat. Mix until well combined, then add the cream and simmer for 2-3 minutes.

  4. For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water, then put into a large bowl with the olive oil and finely chopped parsley. Mix until well combined and season, to taste, with salt and freshly ground black pepper.

  5. Add the pasta to the sauce, adding a ladleful of the pasta cooking water to loosen the consistency then stir in the parmesan. Serve in warm pasta bowls.

Carbonara

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

Serves: 4
50g butter
110g pancetta or smoked bacon snipped into pieces
1 crushed garlic clove
4 eggs
150ml single creaml
75g cheddar finely grated
300g spaghetti
1 TBS flat leaf parsley chopped
Salt and freshly ground pepper

Method

  1. Melt half the butter in the frying pan and add the pancetta or smoked bacon. Fry on a gentle heat for around 5 minutes, then add the crushed garlic and cook for a further 2-3 minutes.
  2. Meanwhile, cook the spaghetti in plenty of boiling, lightly salted water for about 8 minutes - or according to packet instructions.
  3. Beat together the eggs, single cream and 50g of the cheese. Add the parsley and season with salt and pepper.
  4. Drain the spaghetti and return it to the saucepan with the remaining butter. Add the cream mixture and pancetta or bacon, then cook over a low heat, stirring, for 1-2 minutes.
  5. Serve, sprinkled with the remaining cheese.

How to Dry Herbs

Thursday, August 20, 2009 at 10:51AM
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Whether you grow your own herbs, or bought more from the market than you can use at one time,
drying herbs can be an easy and practical way to store them for later use.  

Below is a list of many common herbs that can be air dried using the following simple instructions.

Harvesting
There are a wide variety of herbs that can be dried, and of course they all have different recommended stages at which they should be harvested. To make it easy for you, a chart that shows this information is available by clicking on How to Harvest Herbs

Using a very sharp knife or garden scissors cut your stems.  Do not pick them as it will cause bruising on the stem and a place for decomposition to start.  Leave an extra inch or two at the bottom of your herbs for bundling. Harvest your herbs in the late morning when all the dew has had a chance to dry. This helps to prevent mildew. Visually inspect the herbs.  Remove any bugs or damaged leaves or flowers with your sharp knife before drying.

Bundling

Open Method
Using a rubber band near the cut end of the herbs, gather 5 to 7 stalks together and attach together. You want your bundled end to be very secure as stalks shrink during the drying process. Yet you want the other end loose enough to ensure air flow through out the bundle.
*Note:  Green Onions and Garlic are hung by the tops with the bulbs hanging down.  The tops can be braided together for hanging.

Anise
Basil
Bay Leaves
Celery Leaves
Chervil
Chili Peppers
Chives
Cumin
Dill
Fennel
File Powder (Sassafras)
Garlic
Green Onions
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Savory
Tarragon
Thyme

Drying
Hang your herbs by the rubber band or string onto your drying rack. Drying times vary from a few days to a couple weeks.  You will know your herbs are dry when they crumble easily.

Locate your drying rack in a dark warm room, garage or walk in closet.  Or you may place your herbs in a covered porch or patio if herbs are bundled in paper bags even out side under a shade tree will work if you are willing to bring them inside every evening.  Your goal is to keep herbs out of direct sunlight yet in a place with good air circulation.

Your herbs are dry when the leave easily crumble.  

Seeds will be released during the drying process place newspaper under your drying rack to keep seeds off the floor and to make gathering easier for next years garden.  

If you dried your herbs by the bag method your seeds should be already collected for you in the bottom of the bag. Simply cut the sides off your bag where the wholes begin. Fold the bottom of your bag together.  Tape your bag closed and label your bag for easy storage and planting next spring.

Storing
Store your herbs in small glass jars with tight fitting lids.  Keep the jars out of the light, away from heat and out of your refrigerator.

Broad Bean & Pasta Salad

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

1 Bunch of watercress
2 Handfuls of broad beans blanched
150g of dried or fresh pasta boiled
1 Grated Carrot
Some toasted sesame seeds

For the dressing:

2 Tablespoons Extra virgin olive oil
1 Table spoon white wine vinegar
1 Teaspoon Whole-grain mustard
Fresh dill or parsley

Cooking Instructions

  1. Mix everything, except the dressing ingredients, together in a large bowl.
  2. In a small bowl add the oil and vinegar to the mustard and beat until thoroughly mixed and add the chopped herbs.
  3. Pour the dressing onto the salad and serve.

Tomato and Chard Pie

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

350 g chard, shredded
350 g tomatoes, peeled and chopped
2 tablepsoons olive oil
1 clove garlic, crushed
1 onion, peeled and chopped
4 tablespoons chopped fresh parsley
1 teaspoon dried sage
2 eggs, beaten
115 g cheddar cheese, grated
Shortcrust pastry for your flan dish

Cooking Instructions

Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot. 

Stuffed Aubergine

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

2 Aubergine
50g ham
1 tomato, skinned and chopped
50g breadcrumbs
Half an onion, finely chopped
1 tbsp fresh parsley, chopped
Seasoning to taste
175g Cheddar cheese, grated
Serves: 4

Method

  1. Halve the aubergines and remove the flesh leaving about half an inch thickness.
  2. Roughly chop the flesh and mix together with all the other ingredients (but only about a third of the cheese).
  3. Put the aubergines in an ovenproof dish and fill with the mixture. Sprinkle with the rest of the cheese.
  4. Cover with foil and cook for 20 minutes at Gas Mark 6/200C then remove foil and put back in the oven until crisp and golden on top. 
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