- Beautiful bergamots: The fruit is the chefs' citrus of choice this spring | The Independent:
Beautiful bergamots.
What is a bergamot?
Often seen in essential-oil form in Earl Grey tea and beauty products, bergamot citrus fruits are grown in Southern Italy and look like lemons.
They are a seasonal variety with a short growing window.
Use their zest and juice as an ingredient to add a new twist to your gin and tonic, salad dressings or marinades.
- See more at: http://waitrose.pressarea.com/pressrelease/details/78/PRODUCT%20NEWS_12/6005#sthash.uYNR7dnh.dpuf
More exotic citrus fruits to try
CEDRO
I'd always known cedro as etrog lemon, an essential part of Jewish Sukkot rituals, and was bemused to come across a Yiddish expression for something that has no value as being like "an etrog after Sukkot". How very misguided. Its elongated lemon shape is awesome – sometimes as large as a melon – with a textured yellowy-green skin. Cedro has an exceptionally large ratio of soft, white, surprisingly sweet pith that can be used with the bitter-sweet, prized rind. In Sicily, where cedros are grown, it is thinly sliced and sprinkled with salt or sugar as a snack with aperitifs (or candied) or combined with fennel in a salad.
DIAMANTE CITRON
Chris Golding at Apero at The Ampersand is another chef who takes great pleasure in using ingredients that are a talking point for guests. He uses diamante citron, sweeter than a conventional lemon and similar to a cedro. He adds its juice besides lemon to cure wild sea bass served with fennel and purple potatoes.
BUDDHA'S HAND
A fragrant citron whose fruit is segmented into finger-like sections. The origin of Buddha's hand is north-eastern India and China though it is now grown in California. It has no juice and is mainly valued for its zest. The inner white pith is not bitter so the fingers can be longitudinally sliced, peel, pith, and all, and used in salads. Not least by Michel Roux Jnr at Le Gavroche in a crab salad with spring onions, roasted hazelnut oil and spicy tomato mousse.
SHATKORA LEMON
Indian citrons identifiable by their large "wings" on the stalk attaching the leaf to the stem, they have smooth yellow rind, dry, greenish-yellow flesh and a very sour, bitter juice. At Trishna, segments of Shaktora lemon are added to give extra verve to a masala chicken curry.
LIMEQUAT
Tiny round citrus related to both kumquat and lime. Look for the more yellow-skinned limequat as its intense sourness and tartness is more mellow. Use sparingly in dressings and desserts. Sometimes seen in larger branches of Sainsbury's.
FINGER LIME
The ultimate, decadent citrus burst, often called lime caviar as the interior pulp has a caviar-like appearance and pops and bursts on the roof of the mouth, exploding with vivid lime flavour. Wonderful as a seafood garnish and relatively less expensive than caviar though still a huge treat. Available from efoodies.co.uk
- Bergamot Polenta Cake – Life Love Food:
BERGAMOT POLENTA CAKE.
1 fresh unwaxed bergamot
3 large eggs
180g caster sugar
125g fine polenta (such as Fioretto)
250g ground almonds
2 teaspoons baking powder
Pinch of sea salt
140g unsalted butter, softened, plus more for the tin
Icing sugar, for dusting
Wash the bergamot thoroughly, place it in a saucepan and cover it with cold water. Set it over a medium heat and bring to the boil. Simmer for about one hour, or until the bergamot is tender all the way through, topping up the water if the level drops too much – the fruit should be bobbing in plenty of liquid at all times. Drain the bergamot and discard the seeds. Purée flesh and skin in a blender until smooth.
Next, preheat the oven to 180°C and butter a 20cm springform cake tin. Set aside.
In a large bowl, whisk the eggs with the sugar until airy and pale yellow. Add the puréed bergamot and fold through. In a separate bowl, combine polenta, ground almonds, baking powder and salt. Add the butter and work it into the dry mix until completely broken through. Finally, pour over the eggs and sugar and stir until you have an even mixture.
Pour the batter into the prepared cake tin and level the surface. Bake for 40 minutes, or until a skewer comes out clean. Remove the cake from the oven and leave it to cool in the tin for about 20 minutes, then free it from the springform and transfer it to a rack to cool completely. Dust the surface with icing sugar before serving.
OR:
- Whipped Lime Pie | The Miller's Daughter:
- Bergamot and cedro marmalade | The Independent
'via Blog this'
Monday, 1 May 2017
Rhubarb pickle.
- Life Love Food – A Recipe Journal by Venetian Food Writer Valeria Necchio:
- Rhubarb pickle recipe - Telegraph:
This pickle works wonders with oily fish like mackerel or sardines, either smoked or grilled, as its acidity will cut through the fat and create a nice contrast of textures.
INGREDIENTS
500g rhubarb stalks (4 large stalks)
2 tsp peppercorns
½ tsp cloves
1 tbsp sliced fresh ginger
3 bay leaves
2 dry red chillies
250ml (1 cup) apple cider vinegar
250ml (1 cup) water
200g (1 cup) caster sugar
½ tsp fine grain salt
METHOD
Line two sterilised pint jars with lids.
Rinse the rhubarb stalks, scrubbing any residual soil, and trim the leaves and brown ends.
Cut into 2-cm long pieces and pack them into the two jars. Divide the rest of the spices between the two jars, then set aside.
In a small saucepan, combine the cider vinegar, water, sugar and salt and bring to a boil.
Whisk often to help dissolving the sugar and salt.
As soon as the pickling liquid is boiling and the sugar and salt are dissolved, pour it into the jars until the liquid covers the rhubarb pieces.
Close immediately with the sterilised lids.
Allow to cool before storing in the refrigerator.
Let the rhubarb pickles cure for at least 48 hours before eating, then enjoy within two weeks from opening.
- In a Pickle: Pickled Rhubarb Stalks | Serious Eats:
Any variety of rhubarb works for this recipe.
Don't avoid the pale green stalks, they may not look as pretty in the jar, but they make up for it in good texture and flavor.
If you like a less sweet pickle, feel free to reduce the amount of sugar in this recipe by up to half.
I like the balance that it achieves as written, but the beauty of making your own pickles is that you can adjust the flavors to suit.
INGREDIENTS
1 pound rhubarb stalks (4 to 6 large stalks)
1 cup apple cider vinegar
1 cup water
1 cup granulated sugar
1/2 teaspoon fine grain salt
2 teaspoons mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves
2 star anise
DIRECTIONS
1.Prepare two wide mouth pint jars and lids.
2.Wash rhubarb stalks well and trim to fit into the jars.
If the stalks are broad, slice them into lengthwise sections.
In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.
3.Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars.
Pack the rhubarb pieces into the jars above the spices.
4.Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace.
Tap the jars gently to dislodge any air bubbles.
If the headspace level has dropped significantly, add more pickling liquid.
5.Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and set them to cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals.
If jars are at all sticky, wash them to remove that residue.
Sealed jars can be stored in the pantry for up to 1 year.
Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.
6.Let this pickle cure for at least 48 hours before eating.
- pickled rhubarb | Punk Domestics:
Sweet Rhubarb Pickles
I used four large stalks of rhubarb
Start by peeling the rhubarb
then cut each stalk into thirds.
Combine
1/4 tsp of vanilla,
3/4 c brown sugar,
1/2 c white sugar,
1 tsp salt, and
2 c vinegar in a small saucepan.
I used equal parts balsamic and raspberry red wine vinegar, and tossed in a handful of frozen raspberries to amp up the berry flavor.
Heat on medium–high, stirring occasionally, until sugar is dissolved, then boil for about a minute.
Scoop out the raspberries (don’t toss them, they’re amazing over vanilla ice cream), then pour the hot vinegar mixture over your rhubarb and screw the lid on the jar.
Refrigerate for at least two hours, or up to one week, and enjoy!
- Pickled Rhubarb and a Couscous Salad:
Couscous Salad with Grapes, Feta, and Pickled Rhubarb
2 cups dried couscous (I used Bob’s Red Mill whole wheat couscous)
3 tablespoons good, fruity olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 cup diced pickled rhubarb*
2 cups halved red grapes
1/3 cup chopped parsley
6 ounces brined feta, crumbled
1 teaspoon red pepper flakes (optional)
Prepare couscous according to the instructions on the package.
Pour the cooked couscous into a large bowl.
Dribble with olive oil and lemon juice, then sprinkle with salt and pepper.
Toss lightly with a fork, making sure to not mash the couscous.
Add pickled rhubarb, grapes, parsley, feta, and red pepper flakes (if using).
Toss lightly again, and adjust seasoning to taste. Serve immediately.
'via Blog this'
- Rhubarb pickle recipe - Telegraph:
This pickle works wonders with oily fish like mackerel or sardines, either smoked or grilled, as its acidity will cut through the fat and create a nice contrast of textures.
INGREDIENTS
500g rhubarb stalks (4 large stalks)
2 tsp peppercorns
½ tsp cloves
1 tbsp sliced fresh ginger
3 bay leaves
2 dry red chillies
250ml (1 cup) apple cider vinegar
250ml (1 cup) water
200g (1 cup) caster sugar
½ tsp fine grain salt
METHOD
Line two sterilised pint jars with lids.
Rinse the rhubarb stalks, scrubbing any residual soil, and trim the leaves and brown ends.
Cut into 2-cm long pieces and pack them into the two jars. Divide the rest of the spices between the two jars, then set aside.
In a small saucepan, combine the cider vinegar, water, sugar and salt and bring to a boil.
Whisk often to help dissolving the sugar and salt.
As soon as the pickling liquid is boiling and the sugar and salt are dissolved, pour it into the jars until the liquid covers the rhubarb pieces.
Close immediately with the sterilised lids.
Allow to cool before storing in the refrigerator.
Let the rhubarb pickles cure for at least 48 hours before eating, then enjoy within two weeks from opening.
- In a Pickle: Pickled Rhubarb Stalks | Serious Eats:
Any variety of rhubarb works for this recipe.
Don't avoid the pale green stalks, they may not look as pretty in the jar, but they make up for it in good texture and flavor.
If you like a less sweet pickle, feel free to reduce the amount of sugar in this recipe by up to half.
I like the balance that it achieves as written, but the beauty of making your own pickles is that you can adjust the flavors to suit.
INGREDIENTS
1 pound rhubarb stalks (4 to 6 large stalks)
1 cup apple cider vinegar
1 cup water
1 cup granulated sugar
1/2 teaspoon fine grain salt
2 teaspoons mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves
2 star anise
DIRECTIONS
1.Prepare two wide mouth pint jars and lids.
2.Wash rhubarb stalks well and trim to fit into the jars.
If the stalks are broad, slice them into lengthwise sections.
In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.
3.Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars.
Pack the rhubarb pieces into the jars above the spices.
4.Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace.
Tap the jars gently to dislodge any air bubbles.
If the headspace level has dropped significantly, add more pickling liquid.
5.Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and set them to cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals.
If jars are at all sticky, wash them to remove that residue.
Sealed jars can be stored in the pantry for up to 1 year.
Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.
6.Let this pickle cure for at least 48 hours before eating.
- pickled rhubarb | Punk Domestics:
Sweet Rhubarb Pickles
I used four large stalks of rhubarb
Start by peeling the rhubarb
then cut each stalk into thirds.
Combine
1/4 tsp of vanilla,
3/4 c brown sugar,
1/2 c white sugar,
1 tsp salt, and
2 c vinegar in a small saucepan.
I used equal parts balsamic and raspberry red wine vinegar, and tossed in a handful of frozen raspberries to amp up the berry flavor.
Heat on medium–high, stirring occasionally, until sugar is dissolved, then boil for about a minute.
Scoop out the raspberries (don’t toss them, they’re amazing over vanilla ice cream), then pour the hot vinegar mixture over your rhubarb and screw the lid on the jar.
Refrigerate for at least two hours, or up to one week, and enjoy!
- Pickled Rhubarb and a Couscous Salad:
Couscous Salad with Grapes, Feta, and Pickled Rhubarb
2 cups dried couscous (I used Bob’s Red Mill whole wheat couscous)
3 tablespoons good, fruity olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 cup diced pickled rhubarb*
2 cups halved red grapes
1/3 cup chopped parsley
6 ounces brined feta, crumbled
1 teaspoon red pepper flakes (optional)
Prepare couscous according to the instructions on the package.
Pour the cooked couscous into a large bowl.
Dribble with olive oil and lemon juice, then sprinkle with salt and pepper.
Toss lightly with a fork, making sure to not mash the couscous.
Add pickled rhubarb, grapes, parsley, feta, and red pepper flakes (if using).
Toss lightly again, and adjust seasoning to taste. Serve immediately.
'via Blog this'
Tuesday, 25 April 2017
Wild garlic pesto.
How to make wild garlic pesto
Ingredients
100g wild garlic leaves
50g parmesan cheese
50g toasted pine nuts
1-2 tablespoons of olive oil
lemon juice
salt and Pepper
Method
Wash wild garlic leaves thoroughly.
Place the leaves, parmesan, olive oil and nuts into a food processor and blitz.
You could also do this with a pestle and mortar if you want to be more traditional.
Add further oil if you wish to have a thinner texture and mix.
Add in your salt, pepper, and lemon juice to taste.
Wild garlic pesto is fantastic mixed with fresh pasta for a simple dish but its great on its own for dipping your favourite nibbles into.
OR:
wild garlic, 1 large bunch, washed
curly parsley, 1 small bunch, washed
60g of pine nuts, toasted
60g of Parmesan
150ml of olive oil, (I mixed half extra virgin, half normal)
1 dash of lemon juice
salt
black pepper
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended. Use for pasta, mash, dipping, and so on.
OR:
Wild garlic pesto.
Makes 1 small jar
50g wild garlic leaves, washed
30g pinenuts, lightly toasted
30g Parmesan cheese, freshly grated
80ml olive oil, plus extra to cover
Sea salt and freshly ground black pepper
The simplest method is to put everything except the oil in a food processor, blitz for a few seconds, then continue to whiz while slowly adding the olive oil through the funnel.
Transfer to a jar, pour sufficient olive oil on top to keep the pesto covered, close the lid and store it in the fridge.
It will keep for several weeks as the top is covered with a layer of olive oil.
'via Blog this'
Saturday, 22 April 2017
Bread.
- Mia’s Freshly Baked Poolish Bread – The Beat That My Heart Skipped:
‘Poolish’ is an amazing bread that be made with a miniscule amount of bakers yeast.
It is the one dough that can’t be kneaded by hand – it’s just too wet and sticky, so this is a great recipe for a busy person it just takes some preparation beforehand.
It’s the wet dough that results in a nice crusty holey bread.
Poolish bread also has some of the lovely flavours of sourdough so is really tasty eaten on it’s own with butter.
Dough won't hold shape.
For example: I want a rye loaf.
Do I want it 20% rye (of the flour) or 40%? I decide on 35%, say.
So now I know my flour (by weight) will be 35% Rye and 65% white.
Hydration: I want 68% which will have good oven spring in a tight shape when proofed in a basket.
I want my loaf to weigh 680 grams (1.5 lbs).
I am baking 10 loaves.
So I know the total weight is 680 * 10 loaves = 6,800 and I know of that the flour will be 6800/165 (divisory parts because its 65% hydration, if it were 70% hydration the divisor here would be 170 not 165) * 100 (because flour is always the baseline of 100%, called 'baker's percent') = 4121 of which 35% (1442) is Rye and the rest (2677) is White, and the water is the remainder of the total weight (= 6800 - 4121 flour) or calculated separately 6800/165 (65% divisor) *65 (the hydration level for water of 65% versus the flour which is 100) = 2679.
- Techniques | Paul Hollywood:
- Bread Baking Clinic: Under-Kneading & Over-Kneading | Kitchn:
- How To Make Bread | Kitchn: "Poolish"
- Bake Bread! 20 Tips, Tricks, & Ideas for No-Knead Bread | Kitchn:
- The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes Recipe | Serious Eats:
- Baking SOS: How to solve 10 common bread problems by Luis Troyano | BBC Good Food:
- My Best Sourdough Recipe | the perfect loaf:
- Transferring from banneton to hot iron dutch oven | Stella Culinary:
- Tips on handling high hydration dough – Weekend Bakery:
- Mia’s Freshly Baked Poolish Bread – The Beat That My Heart Skipped:
- Baking with Steam in Your Home Oven | the perfect loaf:
- Recipe Index:
‘Poolish’ is an amazing bread that be made with a miniscule amount of bakers yeast.
It is the one dough that can’t be kneaded by hand – it’s just too wet and sticky, so this is a great recipe for a busy person it just takes some preparation beforehand.
It’s the wet dough that results in a nice crusty holey bread.
Poolish bread also has some of the lovely flavours of sourdough so is really tasty eaten on it’s own with butter.
Dough won't hold shape.
For example: I want a rye loaf.
Do I want it 20% rye (of the flour) or 40%? I decide on 35%, say.
So now I know my flour (by weight) will be 35% Rye and 65% white.
Hydration: I want 68% which will have good oven spring in a tight shape when proofed in a basket.
I want my loaf to weigh 680 grams (1.5 lbs).
I am baking 10 loaves.
So I know the total weight is 680 * 10 loaves = 6,800 and I know of that the flour will be 6800/165 (divisory parts because its 65% hydration, if it were 70% hydration the divisor here would be 170 not 165) * 100 (because flour is always the baseline of 100%, called 'baker's percent') = 4121 of which 35% (1442) is Rye and the rest (2677) is White, and the water is the remainder of the total weight (= 6800 - 4121 flour) or calculated separately 6800/165 (65% divisor) *65 (the hydration level for water of 65% versus the flour which is 100) = 2679.
- Techniques | Paul Hollywood:
- Bread Baking Clinic: Under-Kneading & Over-Kneading | Kitchn:
- How To Make Bread | Kitchn: "Poolish"
- Bake Bread! 20 Tips, Tricks, & Ideas for No-Knead Bread | Kitchn:
- The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes Recipe | Serious Eats:
- Baking SOS: How to solve 10 common bread problems by Luis Troyano | BBC Good Food:
- My Best Sourdough Recipe | the perfect loaf:
- Transferring from banneton to hot iron dutch oven | Stella Culinary:
- Tips on handling high hydration dough – Weekend Bakery:
- Mia’s Freshly Baked Poolish Bread – The Beat That My Heart Skipped:
- Baking with Steam in Your Home Oven | the perfect loaf:
- Recipe Index:
Friday, 21 April 2017
Kefir bread.
From Carl Legge.
"I’ve previously posted about this here.
But for these loaves I changed the process slightly.
I made plain white bread using Shipton Mill No 4 flour as I wanted to make bacon sandwiches the next morning.
White bread is always best for bacon"
This makes enough for 2 loaves of approximately 750g each.
Ingredients
Poolish
Live strained kefir 285g
Strong white flour 215g
Date syrup (or honey) 50g
Dough
Poolish from above 550g
Strong white flour 650g
Fine sea salt 15g
Warm water 280g
Method
Start the poolish the afternoon before you want to bake.
Mix all the ingredients together in the bowl you’ll mix the dough in (saves on washing up).
Cover with plastic or a damp tea towel.
Leave in a warm place until the next morning.
The date syrup or honey gives the kefir a quick sugar rush to get the leaven started.
By the morning, you should see the poolish slightly bubbly.
Then add the other ingredients and knead in your Kenwood Chef or similar for 6 minutes or do it by hand.
Cover again and allow to rest for 2 hours or so.
Then fold as I show you in this post for pain de campagne.
Two short folds at intervals of approx 1 hr rather than intensive kneading are adequate to give the dough shape and structure.
Cover and rest for an hour: fold again.
And finally cover and rest for another hour and then fold.
Cover and rest for an hour.
Divide the dough in two.
Shape to your fancy – there’s some shaping tips in a video in the pain de campagne recipe above.
Allow to prove for about a couple of hours.
And while this is happening, preheat your oven to 230°C.
Slash the bread artily.
Bake the bread for 15 minutes at 230°C with some boiling water in a tray at the bottom.
Then take out the tray, turn down the oven to 190°C and bake for a further 30 minutes.
OR in cup:
Sponge
1 1/4 cups of drained kefir milk (no kefir grains left in)
1 1/5 cups strong white bread flour
Scant 7 tbsp warm water
Scant 3 tbsp honey
Dough
2 1/3 strong white bread flour
2 1/2 plain or all purpose flour
3 tbsp of olive oil or similar
1 tbsp fine sea salt
(scant 7 tbsp warm water may be needed)
230 Celcius is about 450 Fahrenheit
190 Celcius is about 375 Fahrenheit
"I’ve previously posted about this here.
But for these loaves I changed the process slightly.
I made plain white bread using Shipton Mill No 4 flour as I wanted to make bacon sandwiches the next morning.
White bread is always best for bacon"
This makes enough for 2 loaves of approximately 750g each.
Ingredients
Poolish
Live strained kefir 285g
Strong white flour 215g
Date syrup (or honey) 50g
Dough
Poolish from above 550g
Strong white flour 650g
Fine sea salt 15g
Warm water 280g
Method
Start the poolish the afternoon before you want to bake.
Mix all the ingredients together in the bowl you’ll mix the dough in (saves on washing up).
Cover with plastic or a damp tea towel.
Leave in a warm place until the next morning.
The date syrup or honey gives the kefir a quick sugar rush to get the leaven started.
By the morning, you should see the poolish slightly bubbly.
Then add the other ingredients and knead in your Kenwood Chef or similar for 6 minutes or do it by hand.
Cover again and allow to rest for 2 hours or so.
Then fold as I show you in this post for pain de campagne.
Two short folds at intervals of approx 1 hr rather than intensive kneading are adequate to give the dough shape and structure.
Cover and rest for an hour: fold again.
And finally cover and rest for another hour and then fold.
Cover and rest for an hour.
Divide the dough in two.
Shape to your fancy – there’s some shaping tips in a video in the pain de campagne recipe above.
Allow to prove for about a couple of hours.
And while this is happening, preheat your oven to 230°C.
Slash the bread artily.
Bake the bread for 15 minutes at 230°C with some boiling water in a tray at the bottom.
Then take out the tray, turn down the oven to 190°C and bake for a further 30 minutes.
OR in cup:
Sponge
1 1/4 cups of drained kefir milk (no kefir grains left in)
1 1/5 cups strong white bread flour
Scant 7 tbsp warm water
Scant 3 tbsp honey
Dough
2 1/3 strong white bread flour
2 1/2 plain or all purpose flour
3 tbsp of olive oil or similar
1 tbsp fine sea salt
(scant 7 tbsp warm water may be needed)
230 Celcius is about 450 Fahrenheit
190 Celcius is about 375 Fahrenheit
Thursday, 20 April 2017
Spring minestrone. By Rachel Roddy.
- Rachel Roddy’s spring minestrone with basil pesto reicpe | A kitchen in Rome | Life and style | The Guardian:
‘Today’s recipe is for minestrone, a big spring soup,’ says Rachel.
‘This is one of 10 recipes I make all the time, varying it according to what is available.’
Spring minestrone
Serves 4
1 onion (ideally white)
2 celery stalks, with leaves
1 small fennel bulb
6 tbsp extra virgin olive oil
Salt
1 potato (around 100g)
100g green beans
A parmesan rind
1 litre water
1 courgette
200g white beans, cooked
150g peas (preferably fresh)
For the pesto
50g basil
30g pine nuts or almonds
100ml olive oil
1–2 garlic cloves
50g parmesan or pecorino, grated
1 Peel and finely slice the onion, along with the celery and fennel.
In a large heavy-based pan, warm the olive oil over a medium-low heat, then fry the onion, celery and fennel, along with a pinch of salt, until they start to soften – about 5 minutes.
2 Peel and dice the potato, then trim and chop the beans.
Add both to the pan – cook for another few minutes, stirring to make sure nothing catches.
3 Add the parmesan rind and water. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
Dice the courgette, add to the pan, and simmer for another 15 minutes.
Add the white beans and cook for another 10 minutes, adding the peas when you think best.
Taste and add salt as necessary.
Take off the heat and set aside, ideally for at least an hour.
4 Meanwhile, make the pesto.
Pulse the basil, pine nuts, olive oil, and garlic together in a blender until you have a paste, then stir in the cheese.
5 If the soup has become too cool, re-heat it very gently, then divide between bowls, topping each one with a spoonful of pesto.
‘Today’s recipe is for minestrone, a big spring soup,’ says Rachel.
‘This is one of 10 recipes I make all the time, varying it according to what is available.’
Spring minestrone
Serves 4
1 onion (ideally white)
2 celery stalks, with leaves
1 small fennel bulb
6 tbsp extra virgin olive oil
Salt
1 potato (around 100g)
100g green beans
A parmesan rind
1 litre water
1 courgette
200g white beans, cooked
150g peas (preferably fresh)
For the pesto
50g basil
30g pine nuts or almonds
100ml olive oil
1–2 garlic cloves
50g parmesan or pecorino, grated
1 Peel and finely slice the onion, along with the celery and fennel.
In a large heavy-based pan, warm the olive oil over a medium-low heat, then fry the onion, celery and fennel, along with a pinch of salt, until they start to soften – about 5 minutes.
2 Peel and dice the potato, then trim and chop the beans.
Add both to the pan – cook for another few minutes, stirring to make sure nothing catches.
3 Add the parmesan rind and water. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
Dice the courgette, add to the pan, and simmer for another 15 minutes.
Add the white beans and cook for another 10 minutes, adding the peas when you think best.
Taste and add salt as necessary.
Take off the heat and set aside, ideally for at least an hour.
4 Meanwhile, make the pesto.
Pulse the basil, pine nuts, olive oil, and garlic together in a blender until you have a paste, then stir in the cheese.
5 If the soup has become too cool, re-heat it very gently, then divide between bowls, topping each one with a spoonful of pesto.
Minestrone. By Rachel Roddy.
Minestrone is a moveable feast in Italy, varying from one region to the next.
One thing’s a constant, though: it’s a chorus of vegetables, cooked slowly over a low flame.
- Winter Minestrone with Farro and Beans | rachel eats:
serves 6
Rachel Roddy's Adapted from the Riverford Farm Cookbook by Guy Watson and Jane Baxter.
5 tbsp good olive oil
1 onion finely chopped
1 leek finely chopped
1 celery stalk finely chopped
2 carrots peeled and chopped into small dice
2 turnips peeled and chopped into small dice
2 cloves garlic peeled, crushed with back of knife and chopped
400g tin of plum tomatoes
425g borlotti or cannellini beans drained
200g farro soaked in cold water for 1 hour and drained
water or stock
a parmesan rind
salt and freshly ground black pepper.
Good olive oil and freshly grated parmesan to serve.
Gently warm the olive oil in a large heavy based pan and add the chopped vegetables (onion,celery, leek, carrots, turnips but NOT garlic yet) add a sprinkle of salt, stir well to coat the vegetables in oil, cover the pan.
Cook slowly for about 30mins or until the vegetables are soft and slightly caramelised.
Add the garlic and cook for another 2 min’s.
Stir in the tomatoes and then allow everything to bubble away for about 10 minutes.
Add the beans, farro and parmesan rind, cover with water (or stock if you so wish) and bring the pan to a gentle boil.
Reduce the pan to a lively simmer and leave bubbling away for 30minutes or until the farro is tender.
Season the minestrone and add more water if you feel it is too thick.
Allow the minestrone to rest for at least 30 minutes, allowing the flavours to mingle and develop before very gently reheating and serving minestrone in warm bowls with a dribble of raw oil and freshly grated parmesan.
One thing’s a constant, though: it’s a chorus of vegetables, cooked slowly over a low flame.
- Winter Minestrone with Farro and Beans | rachel eats:
serves 6
Rachel Roddy's Adapted from the Riverford Farm Cookbook by Guy Watson and Jane Baxter.
5 tbsp good olive oil
1 onion finely chopped
1 leek finely chopped
1 celery stalk finely chopped
2 carrots peeled and chopped into small dice
2 turnips peeled and chopped into small dice
2 cloves garlic peeled, crushed with back of knife and chopped
400g tin of plum tomatoes
425g borlotti or cannellini beans drained
200g farro soaked in cold water for 1 hour and drained
water or stock
a parmesan rind
salt and freshly ground black pepper.
Good olive oil and freshly grated parmesan to serve.
Gently warm the olive oil in a large heavy based pan and add the chopped vegetables (onion,celery, leek, carrots, turnips but NOT garlic yet) add a sprinkle of salt, stir well to coat the vegetables in oil, cover the pan.
Cook slowly for about 30mins or until the vegetables are soft and slightly caramelised.
Add the garlic and cook for another 2 min’s.
Stir in the tomatoes and then allow everything to bubble away for about 10 minutes.
Add the beans, farro and parmesan rind, cover with water (or stock if you so wish) and bring the pan to a gentle boil.
Reduce the pan to a lively simmer and leave bubbling away for 30minutes or until the farro is tender.
Season the minestrone and add more water if you feel it is too thick.
Allow the minestrone to rest for at least 30 minutes, allowing the flavours to mingle and develop before very gently reheating and serving minestrone in warm bowls with a dribble of raw oil and freshly grated parmesan.
Friday, 14 April 2017
Vietnamese Meatball and Sweet Potato Noodle Bowl.
Half Baked Harvest - Made with Love:
Ingredients
1 pound ground chicken
4 tablespoons sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons honey
1 lemongrass stalk, chopped
2 medium sweet potatoes, spiralized or cut into matchsticks
4 cups low sodium chicken broth, steaming (optional)
2 carrots, shredded
1 Persian cucumber, sliced
1 mango, cut into match sticks
cilantro, mint, limes, pickled ginger, and sesame seeds, for serving
2-4 tablespoons sweet Thai chili sauce, more or less to your taste (optional)
Instructions
1. Roll the chicken into 20-30 tablespoon size meatballs, place each meatball on a tray as you work.
2. In a small bowl, combine the 2 tablespoons sesame oil, soy sauce, fish sauce, honey and lemongrass.
3. Heat a large skillet over medium heat and add the remaining 2 tablespoons oil.
Add the spiralized sweet potato and give it a good toss.
Cook, stirring often until the noodles have softened, but are not mushy, about 5-8 minutes.
Season with salt and pepper.
Remove the noodles from the skillet.
4. Return the skillet to medium heat.
Add the meatballs and cook until cooked through, about 5 minutes, turning them 2-3 times throughout cooking.
During the last minute or so of cooking, add the sauce and give the meatballs a good toss through the sauce.
Cook another minute longer, until the sauce glazes the meatballs.
Remove from the heat.
5. To assemble, divide the noodles and meatballs among bowls and ladle the steaming broth over top.
Top each bowl with carrots, cucumbers, mango, cilantro, limes, ginger, and sesame seeds.
Serve with chili sauce.
Enjoy!
'via Blog this'
Ingredients
1 pound ground chicken
4 tablespoons sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons honey
1 lemongrass stalk, chopped
2 medium sweet potatoes, spiralized or cut into matchsticks
4 cups low sodium chicken broth, steaming (optional)
2 carrots, shredded
1 Persian cucumber, sliced
1 mango, cut into match sticks
cilantro, mint, limes, pickled ginger, and sesame seeds, for serving
2-4 tablespoons sweet Thai chili sauce, more or less to your taste (optional)
Instructions
1. Roll the chicken into 20-30 tablespoon size meatballs, place each meatball on a tray as you work.
2. In a small bowl, combine the 2 tablespoons sesame oil, soy sauce, fish sauce, honey and lemongrass.
3. Heat a large skillet over medium heat and add the remaining 2 tablespoons oil.
Add the spiralized sweet potato and give it a good toss.
Cook, stirring often until the noodles have softened, but are not mushy, about 5-8 minutes.
Season with salt and pepper.
Remove the noodles from the skillet.
4. Return the skillet to medium heat.
Add the meatballs and cook until cooked through, about 5 minutes, turning them 2-3 times throughout cooking.
During the last minute or so of cooking, add the sauce and give the meatballs a good toss through the sauce.
Cook another minute longer, until the sauce glazes the meatballs.
Remove from the heat.
5. To assemble, divide the noodles and meatballs among bowls and ladle the steaming broth over top.
Top each bowl with carrots, cucumbers, mango, cilantro, limes, ginger, and sesame seeds.
Serve with chili sauce.
Enjoy!
'via Blog this'
Wednesday, 5 April 2017
Spicy Thai Chicken Broth.
Spicy Thai Chicken Broth – Amelia Freer:
1ltr chicken stock
2 stalks of lemon grass
4 kafir lime leaves
15g ginger, peeled and thinly sliced
1 birds eye chili, sliced
1-2 tbsp fish sauce
Juice of 1 or 2 limes
2 poached chicken breasts, shredded or diced
2 heads of bok choy, leaves separated
1 red pepper, sliced
1 carrot, finely sliced
2 spring onions, sliced
small bunch of coriander or Thai basil leaves, roughly chopped
Step-By-Step
Lightly smash the lemon grass with a rolling pin so it is broken but still whole.
In a pan heat, lemongrass, stock, lime leaves, chilli and ginger, bring to the boil, turn down the heat and simmer for 5 minutes.
Remove the lime leaves, ginger and lemon grass and add the fish sauce, carrot and pepper, simmer for 5 minutes then add the chicken, bok-choy and spring onions, simmer for 3 minutes.
Check for flavour balance as you may need to add a little more fish sauce or lime.
Serve with a generous topping of fresh herbs.
If you like your Thai food spicy, serve with extra chopped chilli.
'via Blog this'
1ltr chicken stock
2 stalks of lemon grass
4 kafir lime leaves
15g ginger, peeled and thinly sliced
1 birds eye chili, sliced
1-2 tbsp fish sauce
Juice of 1 or 2 limes
2 poached chicken breasts, shredded or diced
2 heads of bok choy, leaves separated
1 red pepper, sliced
1 carrot, finely sliced
2 spring onions, sliced
small bunch of coriander or Thai basil leaves, roughly chopped
Step-By-Step
Lightly smash the lemon grass with a rolling pin so it is broken but still whole.
In a pan heat, lemongrass, stock, lime leaves, chilli and ginger, bring to the boil, turn down the heat and simmer for 5 minutes.
Remove the lime leaves, ginger and lemon grass and add the fish sauce, carrot and pepper, simmer for 5 minutes then add the chicken, bok-choy and spring onions, simmer for 3 minutes.
Check for flavour balance as you may need to add a little more fish sauce or lime.
Serve with a generous topping of fresh herbs.
If you like your Thai food spicy, serve with extra chopped chilli.
'via Blog this'
Thursday, 30 March 2017
Panang chicken stir-fry.
BBC Food - Recipes - Panang chicken stir-fry:
By Mary Berry.
Spice up your rice with Mary's chicken stir-fry, perfect for a midweek meal.
Ingredients
225g long-grain rice
2 tbsp olive oil
2 chicken breasts, very thinly sliced into strips
1 tbsp clear honey
1 onion, chopped
1 medium courgette, finely chopped
1 red pepper, finely chopped
2 sticks celery, finely chopped
2cm piece fresh root ginger, finely grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
½ lime, juice only
4 lime wedges
salt and freshly ground black pepper
Method
Bring a saucepan of water to the boil and cook the rice according to packet instructions (about 10–12 minutes).
Drain well, rinse and set aside to cool completely.
When the rice is cool, heat the oil in a frying pan, season the chicken strips with salt and pepper and add to the pan.
Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked.
Remove from the pan and set aside.
Add the onions, courgette, pepper and celery to the pan.
Fry for 4–5 minutes, stirring.
Stir in the ginger, garlic and curry powder and fry for another minute.
Add the rice, soy sauce, chilli sauce and lime juice.
Toss together and season with little salt and pepper.
Return the chicken to the pan.
Spoon into hot bowls and serve with the lime wedges.
Recipe Tips
- For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying.
- The rice can be cooked up to 6 hours ahead and stored in the fridge.
- Soy sauce can be a little salty so go easy with extra seasoning.
- Homemade curry powder:
2 tablespoons ground cumin
2 tablespoons ground coriander
1 dessertspoon ground turmeric
1/2 teaspoon cayenne/ chilli powder
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
In a blender or food processor, combine all ingredients.
Process to a fine powder.
Store in an airtight container.
When grinding your own spices the flavours are enhanced by briefly "toasting" them first.
That is, heating them over the stove in a dry skillet until they begin to brown and their rich aroma begins to be released (but don't overdo it!).
Makes grinding them easier too.
'via Blog this'
By Mary Berry.
Spice up your rice with Mary's chicken stir-fry, perfect for a midweek meal.
Ingredients
225g long-grain rice
2 tbsp olive oil
2 chicken breasts, very thinly sliced into strips
1 tbsp clear honey
1 onion, chopped
1 medium courgette, finely chopped
1 red pepper, finely chopped
2 sticks celery, finely chopped
2cm piece fresh root ginger, finely grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
½ lime, juice only
4 lime wedges
salt and freshly ground black pepper
Method
Bring a saucepan of water to the boil and cook the rice according to packet instructions (about 10–12 minutes).
Drain well, rinse and set aside to cool completely.
When the rice is cool, heat the oil in a frying pan, season the chicken strips with salt and pepper and add to the pan.
Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked.
Remove from the pan and set aside.
Add the onions, courgette, pepper and celery to the pan.
Fry for 4–5 minutes, stirring.
Stir in the ginger, garlic and curry powder and fry for another minute.
Add the rice, soy sauce, chilli sauce and lime juice.
Toss together and season with little salt and pepper.
Return the chicken to the pan.
Spoon into hot bowls and serve with the lime wedges.
Recipe Tips
- For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying.
- The rice can be cooked up to 6 hours ahead and stored in the fridge.
- Soy sauce can be a little salty so go easy with extra seasoning.
- Homemade curry powder:
2 tablespoons ground cumin
2 tablespoons ground coriander
1 dessertspoon ground turmeric
1/2 teaspoon cayenne/ chilli powder
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
In a blender or food processor, combine all ingredients.
Process to a fine powder.
Store in an airtight container.
When grinding your own spices the flavours are enhanced by briefly "toasting" them first.
That is, heating them over the stove in a dry skillet until they begin to brown and their rich aroma begins to be released (but don't overdo it!).
Makes grinding them easier too.
'via Blog this'
Sunday, 26 March 2017
Wild garlic spelt risotto.
Mark Hix recipe: Wild garlic spelt risotto | The Independent:
Mark Hix recipe:
This tasty, cheap dish makes a great starter or vegetarian main course.
The puréed wild garlic comes into play here, giving the risotto a vibrant green colour.
1 large onion, peeled, halved, finely chopped
2tbsp olive or rapeseed oil
160-180g spelt, soaked in cold water for a couple of hours
1.5ltrs vegetable stock, or a couple of good stock cubes dissolved in the same amount of boiling water
A handful of wild garlic leaves and stems, washed and roughly chopped
A couple of tbsp of wild garlic purée
80g unsalted butter, diced
For the wild garlic purée
2-3 handfuls of wild garlic leaves and stems, washed and dried
120-150ml rapeseed oil
First make the purée: simply blend the wild garlic in a liquidiser with the rapeseed oil, until smooth, then it can be stored in a sterilised preserving jar in the fridge for up to six months.
Heat the oil in a heavy-based saucepan and gently cook the onion for 2-3 minutes, without colouring. Drain the spelt and add it to the onion; season, then gradually add the stock, ensuring each addition has been absorbed before adding the next.
Cook for 15-20 minutes, until the spelt is tender but not too soft. Add a couple of tablespoons of the purée, the wild garlic and the butter. The risotto should be a little sloppy; add more stock if you need to and season to taste. Serve immediately.
'via Blog this'
Mark Hix recipe:
This tasty, cheap dish makes a great starter or vegetarian main course.
The puréed wild garlic comes into play here, giving the risotto a vibrant green colour.
1 large onion, peeled, halved, finely chopped
2tbsp olive or rapeseed oil
160-180g spelt, soaked in cold water for a couple of hours
1.5ltrs vegetable stock, or a couple of good stock cubes dissolved in the same amount of boiling water
A handful of wild garlic leaves and stems, washed and roughly chopped
A couple of tbsp of wild garlic purée
80g unsalted butter, diced
For the wild garlic purée
2-3 handfuls of wild garlic leaves and stems, washed and dried
120-150ml rapeseed oil
First make the purée: simply blend the wild garlic in a liquidiser with the rapeseed oil, until smooth, then it can be stored in a sterilised preserving jar in the fridge for up to six months.
Heat the oil in a heavy-based saucepan and gently cook the onion for 2-3 minutes, without colouring. Drain the spelt and add it to the onion; season, then gradually add the stock, ensuring each addition has been absorbed before adding the next.
Cook for 15-20 minutes, until the spelt is tender but not too soft. Add a couple of tablespoons of the purée, the wild garlic and the butter. The risotto should be a little sloppy; add more stock if you need to and season to taste. Serve immediately.
'via Blog this'
Scones with fresh ramps & cheese.
Scones with fresh ramps & cheese – An old favorite goes savory » delicious:days:
Savory scones have been on my to-try-list for ages, but it took my Küchengötter-colleagues’ request for a recipe with fresh ramps (wild garlic) to bring those two together.
Having tried different recipes with ramps over the last week, I was full of confidence that my all-time favorite recipe for sweet scones would play along nicely, still, I didn’t expect the outcome to be that awesome.
I had just dropped off some of the new creation with ramps and cheese at my friend Kristin and she called me, still chewing on the last bite: “These are SO good!”
So if you are looking for a no-fuss appetizer to start a typical spring menu, this is it.
Prepared in no time, best served with your favorite butter (find this scones recipe in German over at Küchengötter).
Ingredients (9 scones):
200g all-purpose flour, plus more for handling the dough
1,5 tsp baking powder
1 tsp fine sea salt
25 g freshly grated parmesan cheese
about a handful of fresh ramps (~15 g chopped)
60g cold butter
~130g milk
for brushing: 1 egg yolk and 1 tbsp milk
3-4 tbsp freshly grated cheese (e.g. parmesan, pecorino, mountain cheese)
Line a baking tray with parchment paper and preheat your oven to 220°C (425° Fahrenheit).
Wash ramps, pad dry and finely chop the greens with a large knife (~15 grams).
The dough can easily be prepared with a food processor:
Add flour, baking powder, salt, grated parmesan cheese and the chopped ramps to the bowl, then mix until evenly distributed.
Now add the really cold butter in cubes and pulse for a couple of times until you can spot no butter pieces that are larger than small peas. Lastly add the milk and pulse shortly, just until the dough comes together.
By hand: In a large bowl, mix together flour, baking powder, salt, grated parmesan cheese and the chopped ramps. Cut the really cold butter into small cubes and add them to the dry ingredients using a pastry cutter or your fingertips to rub it in until there are no butter pieces that are larger than small peas.
Finally stir in the milk with a spoon until the dough comes together and doesn’t show big nests of dry flour anymore.
Dump the rather sticky dough onto a well floured board, generously sprinkle with flour and knead very shortly to ensure a fluffy crumb (overkneading results in tough scones), then form into a square (~14 cm*14 cm/5,5 inch), about 3 cm (~1,25 inch) thick. Use a long knife to cut it into 9 equally sized squares (dipping the knife edge into flour after each cut makes it easier).
Place the scones onto the prepared baking tray.
Lightly beat the egg yolk with one tbsp of milk and brush the tops of the scones before topping them with some grated cheese.
Bake on middle level for 12 to 13 minutes or until nicely browned.
If the cheese topping still lacks color after 10 minutes you might want to turn on the oven’s grill feature (but watch closely!).
Let cool on a wire rack or serve while still warm.
'via Blog this'
Savory scones have been on my to-try-list for ages, but it took my Küchengötter-colleagues’ request for a recipe with fresh ramps (wild garlic) to bring those two together.
Having tried different recipes with ramps over the last week, I was full of confidence that my all-time favorite recipe for sweet scones would play along nicely, still, I didn’t expect the outcome to be that awesome.
I had just dropped off some of the new creation with ramps and cheese at my friend Kristin and she called me, still chewing on the last bite: “These are SO good!”
So if you are looking for a no-fuss appetizer to start a typical spring menu, this is it.
Prepared in no time, best served with your favorite butter (find this scones recipe in German over at Küchengötter).
Ingredients (9 scones):
200g all-purpose flour, plus more for handling the dough
1,5 tsp baking powder
1 tsp fine sea salt
25 g freshly grated parmesan cheese
about a handful of fresh ramps (~15 g chopped)
60g cold butter
~130g milk
for brushing: 1 egg yolk and 1 tbsp milk
3-4 tbsp freshly grated cheese (e.g. parmesan, pecorino, mountain cheese)
Line a baking tray with parchment paper and preheat your oven to 220°C (425° Fahrenheit).
Wash ramps, pad dry and finely chop the greens with a large knife (~15 grams).
The dough can easily be prepared with a food processor:
Add flour, baking powder, salt, grated parmesan cheese and the chopped ramps to the bowl, then mix until evenly distributed.
Now add the really cold butter in cubes and pulse for a couple of times until you can spot no butter pieces that are larger than small peas. Lastly add the milk and pulse shortly, just until the dough comes together.
By hand: In a large bowl, mix together flour, baking powder, salt, grated parmesan cheese and the chopped ramps. Cut the really cold butter into small cubes and add them to the dry ingredients using a pastry cutter or your fingertips to rub it in until there are no butter pieces that are larger than small peas.
Finally stir in the milk with a spoon until the dough comes together and doesn’t show big nests of dry flour anymore.
Dump the rather sticky dough onto a well floured board, generously sprinkle with flour and knead very shortly to ensure a fluffy crumb (overkneading results in tough scones), then form into a square (~14 cm*14 cm/5,5 inch), about 3 cm (~1,25 inch) thick. Use a long knife to cut it into 9 equally sized squares (dipping the knife edge into flour after each cut makes it easier).
Place the scones onto the prepared baking tray.
Lightly beat the egg yolk with one tbsp of milk and brush the tops of the scones before topping them with some grated cheese.
Bake on middle level for 12 to 13 minutes or until nicely browned.
If the cheese topping still lacks color after 10 minutes you might want to turn on the oven’s grill feature (but watch closely!).
Let cool on a wire rack or serve while still warm.
'via Blog this'
Wild Garlic Focaccia.
Wild Garlic Focaccia:
This Wild Garlic recipe (Ramsons) with the grains of salt and the soft oil on top of the fluffy bread is quite simply perfection.
This is my basic bread recipe that I use for simple loaves and rolls with other types of flour. I think the texture is better for focaccia if it is made from white flour but feel free to play with other combinations.
Ingredients
600g strong white plain flour
1 teaspoon sea salt
2 level teaspoons easy-mix dried yeast
3 tablespoons olive oil
400g warm water
Topping
50g ramsons, washed and finely sliced
Salt and pepper
30g freshly grated parmesan cheese
About 50g olive oil
Instructions
Place the flour, salt and yeast in a large bowl and mix together. Add the water and oil and mix together with a wooden spoon. Either turn out onto a lightly floured table and knead for about 10 minutes until smooth and elastic, or use a table mixer and knead for 5 minutes on the lowest speed. Either way, do not allow the dough to become dry especially if you are kneading by hand, by adding extra flour. As you knead the dough will become silkier in texture and less likely to cling to hands or table.
Return the dough to a reasonably clean bowl. Cover with cling film and leave in a warm place until double in size. This will probably take up to 2 hours.
Line 2 baking trays that are about 22cm by 32cm (or use one large tray) with baking parchment.
Lightly dust the work surface with flour, turn out the dough and flatten with your hands. Divide in half and either roll out to the size of the trays or push out with your hands. If the dough stiffens and will not flatten, then leave it to relax for 5-10 minutes and try again. Place in the trays and sprinkle with the prepared ramsons, seasoning and cheese. Leave to rise once again for about 40 minutes.
Preheat the oven to 220ºC gas 7
When the dough has risen, dribble the top generously with the oil and use your fingers to dimple the surface so the oil collects in the depressions. Place in the oven and bake for 15-20 minutes when it should be a pale golden brown. Lift out of the trays using the paper and place on a cooling rack, sliding the paper from underneath so the steam can escape and preventing the bread from going soggy.
Wild Garlic Focaccia [Eat Weeds]
'via Blog this'
This Wild Garlic recipe (Ramsons) with the grains of salt and the soft oil on top of the fluffy bread is quite simply perfection.
This is my basic bread recipe that I use for simple loaves and rolls with other types of flour. I think the texture is better for focaccia if it is made from white flour but feel free to play with other combinations.
Ingredients
600g strong white plain flour
1 teaspoon sea salt
2 level teaspoons easy-mix dried yeast
3 tablespoons olive oil
400g warm water
Topping
50g ramsons, washed and finely sliced
Salt and pepper
30g freshly grated parmesan cheese
About 50g olive oil
Instructions
Place the flour, salt and yeast in a large bowl and mix together. Add the water and oil and mix together with a wooden spoon. Either turn out onto a lightly floured table and knead for about 10 minutes until smooth and elastic, or use a table mixer and knead for 5 minutes on the lowest speed. Either way, do not allow the dough to become dry especially if you are kneading by hand, by adding extra flour. As you knead the dough will become silkier in texture and less likely to cling to hands or table.
Return the dough to a reasonably clean bowl. Cover with cling film and leave in a warm place until double in size. This will probably take up to 2 hours.
Line 2 baking trays that are about 22cm by 32cm (or use one large tray) with baking parchment.
Lightly dust the work surface with flour, turn out the dough and flatten with your hands. Divide in half and either roll out to the size of the trays or push out with your hands. If the dough stiffens and will not flatten, then leave it to relax for 5-10 minutes and try again. Place in the trays and sprinkle with the prepared ramsons, seasoning and cheese. Leave to rise once again for about 40 minutes.
Preheat the oven to 220ºC gas 7
When the dough has risen, dribble the top generously with the oil and use your fingers to dimple the surface so the oil collects in the depressions. Place in the oven and bake for 15-20 minutes when it should be a pale golden brown. Lift out of the trays using the paper and place on a cooling rack, sliding the paper from underneath so the steam can escape and preventing the bread from going soggy.
Wild Garlic Focaccia [Eat Weeds]
'via Blog this'
Wild garlic.
Wild garlic: what to do with nature's most delicious (and free) ingredient.
The season for wild garlic leaves is short – they're gone by June.
This time of year, early March, you will find the wild garlic poking up in low-lying places by streams and protected woods.
Make sure you pick away from dogs and roads and don’t trespass: the wild garlic might be free, but the landowner may not appreciate your picking!
I take a carrier bag with me, fill it up and it will last perfectly in the fridge for a week.
Wild garlic leaves are best when very tender, so pick when the garlic is just coming up.
Choose small tender leaves - the moment the garlic begins to flower, the leaves become too strong and brash in flavour.
But the flowers do make a pretty addition to spring salads.
Use wild garlic instead of spinach leaves, mix and match.
It goes well with watercress.
Add it to your favourite pasta sauces, or use wild garlic for a tangy pesto that makes a versatile addition dip, pasta sauce or filling for your favourite foods - especially mushrooms.
Wash well before cooking with foraged plants.
Pan-baked eggs with wild garlic and tomatoes.
Serves 2
Inspired by Turkish egg recipes, this makes a good brunch.
2 eggs – duck eggs would be especially good
A double handful of young garlic leaves, coarse stems removed
2tbsp Olive oil
6 plum tomatoes (tinned out of season)
a pinch of smoked paprika
2tbsp Greek yoghurt.
Wash and roughly chop the wild garlic and tomatoes. Heat the oil in a frying frying pan (one around 8inches/20cm across) and add the tomatoes and wild garlic with the paprika and a fat pinch of salt. Cook until the garlic is wilting and the mixture is no longer watery – it will be a squash at first, but the garlic will shrink down. Make two hollows in the mix and break an egg in each. Season with salt and pepper and cover the pan. Cook gently for about 7minutes until the eggs are set. Serve with a spoonful of Greek yoghurt and an extra trickle of olive oil.
Wild garlic salsa verde.
Pungent wild garlic makes a gorgeous salsa verde for dolloping on fish, chicken or lamb.
6 wild garlic leaves
leaves from a small bunch of basil (about 15g/ 1/2oz)
leaves from a small bunch of mint (about 15g/ 1/2oz)
2tbsp capers in vinegar, drained
4 tinned anchovies, chopped
3tbsp olive oil
1tbsp coriander seed
lemon juice
Chop the garlic, basil and mint into peppercorn sized pieces. Mix with the capers, olive oil and coriander seed. Season with salt and lemon juice, adding more olive oil if necessary to make a nice consistency. This will keep a day or two in the fridge.
Wild garlic pesto.
Makes 1 small jar
50g wild garlic leaves, washed
30g pinenuts, lightly toasted
30g Parmesan cheese, freshly grated
80ml olive oil, plus extra to cover
Sea salt and freshly ground black pepper
The simplest method is to put everything except the oil in a food processor, blitz for a few seconds, then continue to whiz while slowly adding the olive oil through the funnel.
Transfer to a jar, pour sufficient olive oil on top to keep the pesto covered, close the lid and store it in the fridge.
It will keep for several weeks as the top is covered with a layer of olive oil.
Wild garlic, potato and chorizo tortilla.
Recipes by River Cottage.
Ingredients
1 handful of wild garlic
leaves, rinsed
100g of good quality
chorizo sausage sliced
into small chunks
200g cooked potatoes
cut into cubes
4 large organic eggs
1 large onion, peeled
and thinly sliced
2 tablespoons chopped flat-leaf parsley
A small handful of fennel leaf tops (optional)
50g butter
A dash of olive oil
Salt and freshly ground black pepper
Method
Heat a heavy-based non-stick frying pan over a medium heat.
Add a dash of olive oil and the butter.
When the butter is foaming, add the onions and chorizo.
Cook while tossing regularly for six to eight minutes or until the onions are soft and the chorizo has given up some of its well-flavoured fat.
Add the potatoes and toss them about the pan.
Cook for further four or five minutes.
Now slice the garlic leaves thinly and scatter into the pan.
Turn everything together.
Beat the eggs in a bowl and season with salt and pepper.
Pour the eggs over the chorizo and potatoes; give the pan a little shake.
At this point you can either gently cook the frittata on the hob or place it in a medium-hot oven until the eggs are just set. It should take only a few minutes to cook through.
Scatter with parsley and fennel leaves and serve warm with a simply dressed green salad.
Wild Garlic Frittata
Serves: 2
Dietary: Gluten Free
Ingredients:
1 medium potato peeled and diced very small
1 tbsp olive oil
4 eggs
50g ricotta
25g vegetarian style Parmesan, grated
1 large handful of young wild garlic leaves, chopped roughly
sea salt and freshly ground black pepper
Method:
In a 24cm frying pan, one without a plastic handle, heat the olive oil and gently sauté the potato, with a lid on until cooked, which takes about 10 minutes.
In a mixing bowl, whisk the eggs with 2/3rds of the ricotta and parmesan, add the wild garlic and season with salt and pepper.
Add the egg mix to the potatoes and cook on a gentle heat, until almost set.
You will need to run a heatproof spatula around the frittata to stop it from sticking.
Pre-heat the grill.
Scatter the remaining ricotta and parmesan over the top of the frittata and grill until the top is golden.
Serve at once cut into wedges with roast balsamic tomatoes, and wild garlic leaves drizzled with your favourite nut or olive oil.
Tips:
Flavour frittatas with what ever is in season, spring onions and peas with chervil, steamed asparagus tips with fresh mint, sweet tomatoes with basil or wild mushrooms with tarragon.
Wild garlic, courgette and mint soup.
Angela Hartnett's recipe.
(Serves four, as a starter)
2 tbsp olive oil
1 small onion sliced
6 courgettes sliced
1 garlic clove, crushed
1 bunch wild garlic
1 tbsp fresh mint, chopped
Put two tablespoons of olive oil into a large pan.
Add the onion and saute for a couple of minutes.
Before the onion loses any colour, add the courgette and the crushed garlic clove.
Season and saute for another minute or two, cover with water and bring to a simmer to soften.
When the vegetables are cooked through (10 minutes maximum), remove the pan from the heat and add the chopped wild garlic and mint – the residual heat from the soup will cook the wild garlic.
If it's too thick, add a little water to thin it out.
Blend, check seasoning, finish with a little olive oil and serve.
Cool quickly over iced water if you don't plan to eat it straight away – this keeps the lovely green colour.
Spinach, Wild Garlic and Ricotta Malfatti
The spinach and ricotta dumplings called "Malfatti" translate to "poorly made" in Italian, a reference to their large, rustic shape.
Malfatti means misshapen, so don't worry if they end up not being perfectly round. Malfatti are made of the filling for ravioli, but instead of being encased in pasta dough, they are boiled like gnocchi.
Ingredients:
500g spinach
125g wild garlic leaves
100g ricotta
20g parmesan, grated
1 ½ tbsps plain flour
20g butter, softened
pinch of nutmeg
pinch chilli flakes
salt and freshly ground black pepper
1 egg, beaten
Lemon Thyme Cream:
1 tsp butter
1 shallot, finely diced
zest of 1/2 lemon
75ml white wine
1 tbsp lemon juice
140ml single cream
3 sprigs thyme
salt and freshly ground black pepper
Method:
Wash the spinach and wild garlic leaves and then place them in a large saucepan.
Over a low heat let the spinach wilt, there will be enough water in the spinach to cook it sufficiently.
Drain the spinach and then squeeze all the water out. It is essential that the spinach is as dry as possible otherwise the malfatti will fall apart.
Chop the spinach and wild garlic and combine it with the ricotta, parmesan, flour, butter, nutmeg and chilli flakes and season.
Taste for seasoning and then mix in the egg.
Leave the mix to rest in the fridge for at least 30 minutes.
Make the mix into about 16 walnut sized balls.
Very lightly dust in flour, to stop them sticking together.
Bring a saucepan of water to a gentle simmer and then carefully drop the malfatti into the water about 8 at a time.
Simmer gently for 8 minutes.
Take them out with a slotted spoon and keep warm in a buttered dish, whilst you cook the others.
To make the sauce In a small saucepan heat the butter with the shallot, thyme and lemon zest and fry until the shallots soften and start to colour.
Add the white wine and lemon juice and simmer gently to reduce by half.
Stir in the cream and add salt and lots of black pepper.
To serve, pour a little of the lemon thyme cream around the malfatti, and top with fresh thyme leaves and parmesan shavings if you want. Serve at once.
Wild Garlic Recipes | Demuths:
Wild Garlic Pesto
Gluten-Free Wild Garlic and Cheese Cornbread
Wild Garlic Soup
Wild Garlic Frittata
Spinach and Wild Garlic Malfatti
Wild Garlic Risotto
Wild Garlic Focaccia [Eat Weeds]
Wild Garlic & Cheese Scones [Delicious Days]
Spelt & Wild Garlic Risotto [Mark Hix]
Wild Garlic Croquettes - A croquette is a small breadcrumbed fried food roll [Riverford]
Wild Garlic Hummus [Nami-Nami]
Wild Garlic, Nettle & Leek Hummus [Ethical Chef]
Wild Garlic, Potato, Feta & Pine Nut Quiche [Allotment2Kitchen]
Georgian cheese bread ( Imeretian khachapuri).
georgian cheese bread (khachapuri) #TwelveLoaves — A Shaggy Dough Story:
Different regions have their own variations.
Two of the most popular are Imeretian, which is what I made–a circular stuffed bread, and Adjarian, basically a big open canoe of dough filled with molten cheese and topped with an egg.
A golden brown, chewy, butter topped dough surrounding an ooey-gooey filling of molten hot cheese.
So! Imeretian khachapuri.
Ingredients
2 1/4 teaspoons active dry yeast (7g/ 1/4-ounce package)
7 tablespoons warm water (40-46C/105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 pound (230g) sulguni cheese (traditional) OR
1/4 pound (115g) Havarti cheese, coarsely grated AND
1/4 pound (115g) salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted
Directions
Pour warm water into a small bowl, sprinkle yeast on top, then stir in 1 tablespoon of the flour.
Let stand until mixture is foamy.
Add remaining flour and salt to a large bowl and mix.
Add the egg and yeast mixture and stir.
Flour a work surface, turn the dough out and knead for about 5 minutes until the dough is smooth.
Coat dough ball lightly with flour, then place it in bowl, cover and set aside in a warm spot to rise for approximately three hours, punching the dough down every hour.
Towards the end of the rise time, preheat the oven to 260C/500°F.
Grate the cheeses, then mix them together and compact them tightly into a 8cm/3" ball.
Flour your work surface and turn out the dough.
Roll it into a round about 18cm/7" in diameter.
Place the cheese ball in the center of the dough, then gather the edges over the ball and seal together.
Flatten the dough ball, pressing the cheese from the center to the edges, then roll out until the round measures approximately 28cm/11".
Use a toothpick to pop any large air bubbles.
Line a sheet or pizza pan with parchment, place the dough round on top and slash an X in the top.
Bake for about 10–12 minutes or until pale golden.
Remove the bread from the oven, brush with butter, then back for another 3–5 minutes, until golden brown.
Remove from oven, cut into wedges and eat it while it's hot!
PS - The result does not fully satisfy!
- Delicious Georgian Cuisine:
'via Blog this'
Different regions have their own variations.
Two of the most popular are Imeretian, which is what I made–a circular stuffed bread, and Adjarian, basically a big open canoe of dough filled with molten cheese and topped with an egg.
A golden brown, chewy, butter topped dough surrounding an ooey-gooey filling of molten hot cheese.
So! Imeretian khachapuri.
Ingredients
2 1/4 teaspoons active dry yeast (7g/ 1/4-ounce package)
7 tablespoons warm water (40-46C/105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 pound (230g) sulguni cheese (traditional) OR
1/4 pound (115g) Havarti cheese, coarsely grated AND
1/4 pound (115g) salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted
Directions
Pour warm water into a small bowl, sprinkle yeast on top, then stir in 1 tablespoon of the flour.
Let stand until mixture is foamy.
Add remaining flour and salt to a large bowl and mix.
Add the egg and yeast mixture and stir.
Flour a work surface, turn the dough out and knead for about 5 minutes until the dough is smooth.
Coat dough ball lightly with flour, then place it in bowl, cover and set aside in a warm spot to rise for approximately three hours, punching the dough down every hour.
Towards the end of the rise time, preheat the oven to 260C/500°F.
Grate the cheeses, then mix them together and compact them tightly into a 8cm/3" ball.
Flour your work surface and turn out the dough.
Roll it into a round about 18cm/7" in diameter.
Place the cheese ball in the center of the dough, then gather the edges over the ball and seal together.
Flatten the dough ball, pressing the cheese from the center to the edges, then roll out until the round measures approximately 28cm/11".
Use a toothpick to pop any large air bubbles.
Line a sheet or pizza pan with parchment, place the dough round on top and slash an X in the top.
Bake for about 10–12 minutes or until pale golden.
Remove the bread from the oven, brush with butter, then back for another 3–5 minutes, until golden brown.
Remove from oven, cut into wedges and eat it while it's hot!
PS - The result does not fully satisfy!
- Delicious Georgian Cuisine:
'via Blog this'
Saturday, 25 March 2017
Khachapuri (Georgian Cheese Bread).
Khachapuri (Georgian Cheese Bread) Recipe - NYT Cooking:
In Georgia, this bread is filled with a cheese called sulguni.
The substitute here is a mixture of fresh mozzarella and goat cheese.
Ingredients:
1 cup milk
2 packages active dry yeast
½ teaspoon, plus 1 tablespoon, sugar
3 to 4 cups flour
¼ pound unsalted butter, cut into 8 pieces and softened to room temperature
1 ¼ pounds fresh mozzarella cheese
¾ pound fresh tangy goat cheese
1 egg
Melted butter to brush on top
Preparation:
Heat the milk to lukewarm 43-46C (110 to 115 degrees).
Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk.
Stir to dissolve.
Allow to sit for 10 minutes.
Stir in the remaining milk.
Spoon three cups of the flour into a large bowl and make a well in the center.
Add the yeast sponge, the remaining sugar and the butter.
Stir with a wooden spoon until it is formed into a firm ball of dough.
Gather up the dough and scraps in the bowl and turn out onto a floured wooden board.
Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking.
When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it.
Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
While the dough is rising, prepare the cheeses.
Grate the mozzarella coarsely, either in a food processor or with a hand grater.
Crumble the goat cheese.
Mix with egg, slightly beaten.
Preheat the oven to 190C/375F.
Punch the dough down and roll out on lightly floured surface to a circle about 50cm/20 inches in diameter.
Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides.
Unfold the dough, letting the excess hang over the sides.
Spoon the cheese mixture onto the dough.
Pick up the excess dough hanging over the edges and begin to pleat over the cheese.
Make sure all pleats go in the same direction.
Gather the ends of the dough in the center and twist into a small knob.
Allow the dough to rest 10 minutes.
Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden.
Allow the bread to cool in the pan, on a cake rack, before serving.
The bread may be served warm or at room temperature.
OR:
- Delicious Georgian Cuisine:
-IMERULI (IMERETIAN) KHACHAPURI | Georgian Recipes:
- About Food – Khachapuri (Georgian Cheese Bread) | Georgia About:
- Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
'via Blog this'
In Georgia, this bread is filled with a cheese called sulguni.
The substitute here is a mixture of fresh mozzarella and goat cheese.
Ingredients:
1 cup milk
2 packages active dry yeast
½ teaspoon, plus 1 tablespoon, sugar
3 to 4 cups flour
¼ pound unsalted butter, cut into 8 pieces and softened to room temperature
1 ¼ pounds fresh mozzarella cheese
¾ pound fresh tangy goat cheese
1 egg
Melted butter to brush on top
Preparation:
Heat the milk to lukewarm 43-46C (110 to 115 degrees).
Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk.
Stir to dissolve.
Allow to sit for 10 minutes.
Stir in the remaining milk.
Spoon three cups of the flour into a large bowl and make a well in the center.
Add the yeast sponge, the remaining sugar and the butter.
Stir with a wooden spoon until it is formed into a firm ball of dough.
Gather up the dough and scraps in the bowl and turn out onto a floured wooden board.
Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking.
When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it.
Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
While the dough is rising, prepare the cheeses.
Grate the mozzarella coarsely, either in a food processor or with a hand grater.
Crumble the goat cheese.
Mix with egg, slightly beaten.
Preheat the oven to 190C/375F.
Punch the dough down and roll out on lightly floured surface to a circle about 50cm/20 inches in diameter.
Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides.
Unfold the dough, letting the excess hang over the sides.
Spoon the cheese mixture onto the dough.
Pick up the excess dough hanging over the edges and begin to pleat over the cheese.
Make sure all pleats go in the same direction.
Gather the ends of the dough in the center and twist into a small knob.
Allow the dough to rest 10 minutes.
Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden.
Allow the bread to cool in the pan, on a cake rack, before serving.
The bread may be served warm or at room temperature.
OR:
- Delicious Georgian Cuisine:
-IMERULI (IMERETIAN) KHACHAPURI | Georgian Recipes:
- About Food – Khachapuri (Georgian Cheese Bread) | Georgia About:
- Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
'via Blog this'
Lamb Meatballs with Broad Beans and Chard.
Lamb Meatballs with Broad Beans and Chard - By Book or by Cook - A Cookery Blog: By Hairy Bikers.
This is based on Egyptian and Israeli meatball dishes and makes a lovely green and fresh bowlful.
If you use fresh broad beans, it’s best to remove the outer grey skins to reveal the bright green beans inside. Baby frozen ones should be fine whole.
You can also make the meatballs with beef.
Serves: 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g minced lamb
50g breadcrumbs
50g pine nuts, toasted and lightly crushed
2 tbsp each of parsley, coriander and mint, finely chopped
1 tbsp dill, finely chopped
1 tsp ground cumin
½ tsp ground allspice
a grating of nutmeg
1 egg
1 lemon
extra herbs, for garnish
flaked sea salt
freshly ground black pepper
For The Sauce:
1 tbsp olive oil
1 onion, finely chopped
200g Swiss chard, stems and leaves separated, both shredded
3 garlic cloves, finely chopped
500ml chicken stock
250g broad beans (frozen are fine)
2 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
1 tbsp dill, finely chopped
Instructions:
Heat the olive oil in a frying pan and add the onion.
Fry gently until it is soft and translucent, then add the garlic and cook for another couple of minutes.
Allow to cool.
Preheat the oven to 220°C/ Fan 200°C/Gas 7.
Put the mince in a large bowl and season it with salt and pepper.
Add the breadcrumbs, pine nuts, herbs and spices to the meat, then the cooled onion and garlic and mix thoroughly.
Break the egg into the mixture and stir to combine.
Shape the meatballs into rounds the size of golf balls – you should have about 20.
Place them on a baking tray and bake them in the preheated oven for 10 minutes – they will finish cooking in the sauce.
To make the sauce, heat the olive oil in a large saucepan or casserole.
Fry the onion and chard stems for a few minutes, then add the garlic and cook for another minute.
Pour in 400ml of the chicken stock, then add the broad beans and the meatballs.
Simmer for 5 minutes.
Put the remaining chicken stock in a separate saucepan and add the chard leaves and chopped herbs.
Simmer for a couple of minutes, then blitz with a stick blender until roughly puréed.
Add this to the broad beans and meatballs, just before you serve.
Squeeze over plenty of lemon juice, then garnish with extra coriander, mint and dill.
'via Blog this'
This is based on Egyptian and Israeli meatball dishes and makes a lovely green and fresh bowlful.
If you use fresh broad beans, it’s best to remove the outer grey skins to reveal the bright green beans inside. Baby frozen ones should be fine whole.
You can also make the meatballs with beef.
Serves: 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g minced lamb
50g breadcrumbs
50g pine nuts, toasted and lightly crushed
2 tbsp each of parsley, coriander and mint, finely chopped
1 tbsp dill, finely chopped
1 tsp ground cumin
½ tsp ground allspice
a grating of nutmeg
1 egg
1 lemon
extra herbs, for garnish
flaked sea salt
freshly ground black pepper
For The Sauce:
1 tbsp olive oil
1 onion, finely chopped
200g Swiss chard, stems and leaves separated, both shredded
3 garlic cloves, finely chopped
500ml chicken stock
250g broad beans (frozen are fine)
2 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
1 tbsp dill, finely chopped
Instructions:
Heat the olive oil in a frying pan and add the onion.
Fry gently until it is soft and translucent, then add the garlic and cook for another couple of minutes.
Allow to cool.
Preheat the oven to 220°C/ Fan 200°C/Gas 7.
Put the mince in a large bowl and season it with salt and pepper.
Add the breadcrumbs, pine nuts, herbs and spices to the meat, then the cooled onion and garlic and mix thoroughly.
Break the egg into the mixture and stir to combine.
Shape the meatballs into rounds the size of golf balls – you should have about 20.
Place them on a baking tray and bake them in the preheated oven for 10 minutes – they will finish cooking in the sauce.
To make the sauce, heat the olive oil in a large saucepan or casserole.
Fry the onion and chard stems for a few minutes, then add the garlic and cook for another minute.
Pour in 400ml of the chicken stock, then add the broad beans and the meatballs.
Simmer for 5 minutes.
Put the remaining chicken stock in a separate saucepan and add the chard leaves and chopped herbs.
Simmer for a couple of minutes, then blitz with a stick blender until roughly puréed.
Add this to the broad beans and meatballs, just before you serve.
Squeeze over plenty of lemon juice, then garnish with extra coriander, mint and dill.
'via Blog this'
Thursday, 23 March 2017
Rhubarb.
Rhubarb Jam.
9 cups rhubarb, cut up
9 cups sugar
3 oranges
Mix cut up rhubarb and 6 cups of sugar, let stand overnight.
Grind orange pulp, reserving juice, add remaining sugar.
Let stand 30 minutes.
Grind orange peel and boil in water for 10 minutes, drain.
Combine all ingredients and boil for only 30 minutes.
Process as usual.
Confiture of Rhubarb, Orange and Apple.
1/2 pound (200g) oranges
1 pound 9 ounces (700g) rhubarb, 1 pound 2ounces (500g) net after being cleaned
1 3/4 pounds Ida Red apples, 1 pound 2 ounces (500g) net
1 cup (200g) granulated sugar plus 3 3/4 cups (880g)
100ml water
Juice of one small lemon
Wash the oranges in cold water and slice them into very thin rounds.
In a preserving pan, poach the slices with 1 cup sugar and the water.
Continue cooking until the slices are translucent.
Add the washed unpeeled rhubarb, which has been but into dice, and the apples, which have been peeled cored, and cut into thin slices, the lemon juice, and sugar.
Bring everything to a boil and cook 5 minutes, stirring gently.
Skim carefully and return to a boil.
Skim again if needed.
Check the set.
Put the jam into jars immediately and seal.
Rhubarb-ginger Jam.
Makes 1 1/2 Cups.
1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel
Preparation:
Combine all ingredients in heavy medium saucepan.
Stir over medium-high heat until sugar dissolves.
Bring to boil.
Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Transfer to bowl.
Cover; chill. (Can be prepared 1 week ahead.
Keep chilled.
9 cups rhubarb, cut up
9 cups sugar
3 oranges
Mix cut up rhubarb and 6 cups of sugar, let stand overnight.
Grind orange pulp, reserving juice, add remaining sugar.
Let stand 30 minutes.
Grind orange peel and boil in water for 10 minutes, drain.
Combine all ingredients and boil for only 30 minutes.
Process as usual.
Confiture of Rhubarb, Orange and Apple.
1/2 pound (200g) oranges
1 pound 9 ounces (700g) rhubarb, 1 pound 2ounces (500g) net after being cleaned
1 3/4 pounds Ida Red apples, 1 pound 2 ounces (500g) net
1 cup (200g) granulated sugar plus 3 3/4 cups (880g)
100ml water
Juice of one small lemon
Wash the oranges in cold water and slice them into very thin rounds.
In a preserving pan, poach the slices with 1 cup sugar and the water.
Continue cooking until the slices are translucent.
Add the washed unpeeled rhubarb, which has been but into dice, and the apples, which have been peeled cored, and cut into thin slices, the lemon juice, and sugar.
Bring everything to a boil and cook 5 minutes, stirring gently.
Skim carefully and return to a boil.
Skim again if needed.
Check the set.
Put the jam into jars immediately and seal.
Rhubarb-ginger Jam.
Makes 1 1/2 Cups.
1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel
Preparation:
Combine all ingredients in heavy medium saucepan.
Stir over medium-high heat until sugar dissolves.
Bring to boil.
Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Transfer to bowl.
Cover; chill. (Can be prepared 1 week ahead.
Keep chilled.
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