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Black Radish - Cooking Tips

Saturday, January 1, 2005 at 09:20PM
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Black Radish

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor. The intensity of this radish can vary from mildly hot to very pungent and somewhat bitter, depending on the age and size, tasting somewhat like horseradish. The Black radish can be either round or elongated in shape. As a round radish, it can grow from two to six inches in diameter.

There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes, which mature quickly, are harvested early in their growing season resulting in a smaller radish. The winter radishes, which grow slowly, are harvested later in their growth and result in a larger round or more elongated-shaped vegetable. Winter radishes tend to have a milder, more delicate peppery flavor, however the Black radish can be very strong and pungent.

This radish may be cooked like a turnip, creamed and served as a side dish, sautéed and braised to be served as a vegetable dish, or added to stir fry dishes. The skin is generally removed prior to preparing. It can also be served raw to be used as hors d'oeuvres, as a complement to salads and sandwiches or diced for use in soups and stews. If the pungency is too strong, it can be reduced by salting and washing the radish to draw out the peppery flavor, by steaming the radish for 5 to 10 minutes, or by baking the radish with other vegetables.

When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several weeks. Turnips can be a good substitute for a Black radish if the recipe does not require the earthy, peppery flavor of the Black variety. This radish is also referred to as a Spanish Black radish.

Pan-fried Chicken Breast with Jerusalem Artichoke Risotto & Roasted Vegetables

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

For the chicken
1 Label Anglaise chicken, legs removed
1 garlic bulb
1 handful fresh thyme
salt and freshly ground black pepper
2 litres/3pt 10fl oz chicken stock
2 tbsp olive oil
25g/1oz slightly salted butter
For the risotto
250g/9oz risotto rice
300g/11oz Jerusalem artichokes, sliced thinly
50g/2oz butter
50ml/2fl oz double cream
4 tbsp parmesan, freshly grated
1 handful fresh chives, finely chopped
For the vegetables
200g/7oz baby carrots
200g/7oz baby turnips
1 handful fresh rosemary
3 garlic cloves
salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus extra for drizzling
2 tbsp clear honey
2 tbsp sherry vinegar
1 small punnet pea shoots

Method

  1. Method for chicken, place the garlic bulb and a several of the sprigs of thyme into the cavity of the chicken.
  2. Season the chicken with salt and black pepper then place it into a large lidded pan or stockpot. Add the chicken stock to the pan and cover the pan with a lid.
  3. Bring the mixture to the boil, then reduce the heat and gently poach the chicken for 25 minutes.
  4. Remove the pan from the heat and allow the chicken to cool in the stock. Then remove the chicken from the pan and pat dry with kitchen paper. Reserve the chicken stock for later.
  5. Remove the breast from the chicken and season with salt and freshly ground black pepper.
  6. Heat a frying pan until hot. Add the olive oil and place the chicken breast in the pan, skin-side down.
  7. Fry the breast until the skin becomes golden brown then turn over onto the other side. Add the butter and fry until the chicken is completely cooked through.
  8. For the risotto, place 500ml/18fl oz of the chicken stock that the chicken was poached in, into a clean saucepan and bring to the boil.
  9. Add the risotto rice to the pan and allow the mixture to simmer for 4-5 minutes, until the rice becomes slightly tender. Drain the excess stock from the rice, and allow the rice to cool in the saucepan.
  10. Place the artichokes and half the butter into a clean saucepan and heat at a low temperature until the artichokes become tender.
  11. Add the cream and 175ml/6fl oz of the poached chicken stock and bring to the boil.
  12. Pour the stock and the artichokes into the bowl of a food processor and blend the mixture until a purée is formed.
  13. Place the saucepan of rice back onto the heat and gradually add a ladle at a time of the remaining poached chicken stock to the pan (allow the rice to absorb the stock before adding each ladle of stock). Continue to add the stock to the rice until the rice is tender.
  14. Add a large spoonful of the artichoke purée, the remaining butter and the parmesan to the saucepan and stir until the ingredients have combined.
  15. Add the chives to the risotto and mix well.
  16. For the roasted vegetables, place the carrots, turnips, rosemary and two of the garlic cloves into a clean saucepan and fill the saucepan with water until the vegetables are covered. Season the vegetables with salt and freshly ground black pepper and bring the pan to the boil. Drain the excess water from the vegetables.
  17. Heat a clean frying pan until it is smoking hot then add the olive oil, a little more rosemary and another garlic clove.
  18. Add the honey to the pan and deglaze with the sherry vinegar. Mix the ingredients well.
  19. To serve, spoon some of the risotto onto the side of a clean plate and place the chicken on top. Arrange the vegetables on the other side of the plate and place the pea shoots on top. Drizzle the olive oil over the top of the plate.

Vegetable Chilli

Thursday, February 12, 2009 at 02:48PM
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Ingredients
100g Puy lentils or green lentils
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 parsnip / turnip peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 tin tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
200g kidney beans
1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon yeast extract or 1 stock cube
Handful fresh coriander leaves, chopped

Method
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.

Serve with brown rice and a garnish of natural yoghurt.

Seasonal Roasted Organic Vegetables

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

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry) 

Rumbledethumps

Wednesday, January 5, 2011 at 08:26AM
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Ingredients

  • 600g/1lb 5oz large potatoes, peeled and chopped into large chunks

  • 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks

  • 75g/2¾oz unsalted butter

  • 250g/9oz savoy cabbage or kale, finely sliced

  • salt and freshly ground black pepper

  • 25g/1oz cheddar cheese, grated

Method

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

  2. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.

  3. Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.

  4. Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.

  5. Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.