tag:blogger.com,1999:blog-24614656836450740682024-03-14T08:19:49.232+00:00Mudpies And MinestroneSarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-2461465683645074068.post-33849751954951139202016-03-27T22:48:00.002+01:002016-06-30T12:47:54.671+01:00Cakes, Snakes and Tales of the Umbrian Easter Cake. Torta di Pasqua<div class="MsoNormal" style="text-align: center;">
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<span style="font-size: x-small;">Ingredients of Torta di Pasqua</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Lucia Ceccarelli's Torta di Pasqua </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Luciano and I mixing up the competition</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Serena with her Dad</td></tr>
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<span lang="EN-US" style="font-family: "times";">My involvement with Luciano
Ceccarelli continually brings me back to Umbria, an understated landlocked
region of Italy. This visit we went to see a new property to host the
popular <a href="http://mudpiesandminestrone.blogspot.co.uk/2013/06/charcuterie-and-nose-to-tail-cooking-in.html">Nose to Tail Charcuterie workshops</a>. A culinary
tale grabbed my curiosity, the rich and playful story of the Umbrian Torta di
Pasqua. Easter week sees the frenzied making of this regional cake
erupt over the hills and valleys of Umbria. Each family with their
particular recipe make between ten and twenty cakes; half savoury with cheese,
and half sweet with spices and citrus. This ritual mobilises
intergenerational and community participation. However don’t be deceived by the
convivial nature of this Eastertide bakeoff; for under the veneer lurks passionate
competition, defence of family pride, assertion of culinary expertise wrapped in
pleasantry and civility.<o:p></o:p></span></div>
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<span style="font-family: "times";">The scale of this operation
may involve up to 100 eggs to make the giant yeasted dough. Surveying the
proceedings, a seated matriarch presides over the scene, keenly administrating her
wisdom. Approval is conferred upon the girls whose mixing dexterity and
prowess implicates the feebleness of others. </span><span style="font-family: "times";">Masculine intervention contributes muscle power to mixing the dough. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">The men chip in</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Marisa watches keenly</td></tr>
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Luciano tells me when he was young gathering 100 eggs in early spring would necessitate preserving the eggs in advance of Eastertide. He recalls how his mother would make a lime cement and cover the eggs, for up to 2 months.<br />
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<span lang="EN-US"><i>The dose for eggs under lime</i> - </span><i><span lang="EN-US">5 litres of water and 2 kilo of lime. </span></i><i><span lang="EN-US">Mix & leave 2 days before putting the eggs in the mixture.</span></i></div>
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Once the dough is made and
ready for leavening it is transferred to a greased bowl. Serena recounts how as a child she loved the job of spreading
the pig suet inside the bowl, as she dreamily recalls her younger self pressing the soft unctuous fat. She tells me competition was understated, yet fierce amongst
families to produce the best cakes. Questions of "how much cheese
did they use"? "how well have the cakes risen"? And,
"how was the texture"? No detail was deemed too
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<span lang="EN-US">From Maundy Thursday the
cakes are displayed on family tables along with chocolate eggs. Children longed for the Torta, the elders curbed their temptation with talk of the snake “<i>la biscia</i>” who waited in the cake should it be broken
into. An effective deterrent.<o:p></o:p></span></div>
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<span lang="EN-US">The dough needs to
be baked and the scale of village participation necessitates a large oven. The village baker's oven is
called upon and duly booked for time and space slots. This stage of the
production sees another layer of competition cloaked in formality and social
niceties. Families gather at the bakers with their tins of leavened cake dough.
Engaging with their neighbours, familiar chat can be heard “oooh yours
looks so good, oh no! yours is amazing!…... Oh I don’t know, mine
didn’t rise enough”, and so the banter continues, reminiscing on years
gone by and what adjustments will be made next year.<span style="font-size: 16pt;"><o:p></o:p></span></span></div>
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Rafaella, the village baker
is inundated on Maundy Thursday and Good Friday with cake orders in addition to around 100 tins of dough to bake. Each tin is marked with
family initials on the thin aluminium bowls. She feeds the dough into her
ovens whilst monitoring the reputations of the entire hillside village.
Rafaella shuffles the cake's positions around in the oven and gives a running
commentary to her assistants, and anyone who is listening, on the likely
outcomes of the tortas. She sighs as someone’s cake clearly needs to use a
better yeast or that someone else’s hasn’t browned on top evenly. She
does her utmost for everyone, for in caring over this nursery of cakes,
she has her own reputation to nurture. Her stewardship is
respected and she has been entrusted in this vital stage
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<span style="font-family: "times";">As I was in the shop, a
couple of women from a nearby village rated Rafaella’s oven to be a cut above
their own village baker’s oven. She gives her frank opinion on the
yeast they are using and mixes up the dough to their absolute
specificity. She makes pleasantries and confers advice whilst managing a couple dozen cakes in the oven The degree of interaction is
surprising, this exchange involves far more than economic transaction; her
decades of expertise flow unconditionally into a transmission of knowledge
from the master to the seekers of Easter baking success.</span></div>
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<span lang="EN-US" style="font-family: "times";">Back at the Ceccarelli home, Luciano
is on the phone to his sister Lucia, recounting in detail his opinion of how her recipe for the sweet cake had too much yeast and water. A thorough and full debate
ensued of what could have been, and what he thinks needs to be changed. Meanwhile, he flicks through his Facebook feed, images of Torta di Pasqua's jostle
proudly amongst his Umbrian friends and relations who engage with vivacious commentary, advice and praise. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">These cakes mediate a great
deal of family pride and assertion of culinary prowess. Of course one is
suitably magnanimous to their neighbours, whose cakes have not risen robustly
with reassurances that the flavour is what really counts after all.
But, the Ceccarelli's tell me when all goes well with Torta, a discreet
punching the air and standing just that much taller is not unheard of.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">Long live the cakes that remake social cohesion disguised in soulful competition.
It makes the world a sweeter and more savoury place. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Polpo - Drunken squid</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iM1Y3d4DMW4/VvhUaT51IFI/AAAAAAAABpw/S_-koKSmVwcp-a2JJoZUrLOP2o8QhYS2w/s1600/crucifix%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://1.bp.blogspot.com/-iM1Y3d4DMW4/VvhUaT51IFI/AAAAAAAABpw/S_-koKSmVwcp-a2JJoZUrLOP2o8QhYS2w/s200/crucifix%2B.jpg" width="136" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Montelione Passion Parade</td></tr>
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<u><span lang="EN-US" style="font-family: "times";"><br /></span></u>
<u><span lang="EN-US" style="font-family: "times";">Torta di Pasqua con
Pecorino </span></u></div>
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<i><span lang="EN-US" style="font-family: "times";"><br /></span></i></div>
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<i><span lang="EN-US" style="font-family: "times";">Courtesy
of the Ceccarelli family Perfected by his sister Lucia Ceccarelli</span></i><span lang="EN-US" style="font-family: "times";"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: "times";">800g flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: "times";">100ml olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: "times";">140gm Pecorino grated<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: "times";">130gm sliced Parmesan<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: "times";">130gm grated Parmesan<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: "times";">15gm salt<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">3gm ground black pepper<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">4 eggs<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">Yeast according to 800g
flour (usually 1.5 tsp dried yeast)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">10 whole cloves boiled in
300ml of water<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">1/2 nutmeg grated fine.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">18cm round baking tin <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">Oil to grease the baking
tin<o:p></o:p></span></div>
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<ol>
<li><span style="text-indent: -36pt;">Preheat
oven to 180 C.</span></li>
<li><span style="text-indent: -36pt;">Mix dry
ingredients.</span></li>
<li><span style="text-indent: -36pt;">Add wet
ingredients and kneed well until elastic and smooth.</span></li>
<li><span style="text-indent: -36pt;">Add to
oiled baking tin.</span></li>
<li><span style="text-indent: -36pt;">2-3 hours
rising.</span></li>
<li><span style="text-indent: -36pt;">Bake one
hour until golden and cooked in the middle.</span></li>
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<u><span lang="EN-US" style="font-family: "times";">Torta Di Pasqua Dolce</span></u><span lang="EN-US" style="font-family: "times";"> Note! this needs 10-12 hours<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">1 kg flour <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">100ml olive oil<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">4 eggs<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">300 g sugar<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">250 ml milk<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">50 g yeast mixed with 250
ml water or dried yeast according to 1 kg flour<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">80-100 ml almond liquor<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">50g cinnamon essence<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">3 tsp vanilla essence<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">Pinch cinnamon powder<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">Zest of 1 1/2 lemons<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";">Zest of 2 oranges <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "times";"><br /></span></div>
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<ol>
<li><span style="text-indent: -36pt;">Mix dry
ingredients.</span></li>
<li><span style="text-indent: -36pt;">Add wet
ingredients and mix well. This is a wetter dough.</span></li>
<li><span style="text-indent: -36pt;">Add to
oiled baking tin.</span></li>
<li><span style="text-indent: -36pt;">10-12
hours rising.</span></li>
<li><span style="text-indent: -36pt;">Preheat
oven to 180 C.</span></li>
<li><span style="text-indent: -36pt;">Bake one
hour until golden and cooked in the middle</span></li>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com1tag:blogger.com,1999:blog-2461465683645074068.post-42806044531426751952014-09-14T19:18:00.000+01:002017-08-06T01:08:33.652+01:00The Story of the Chicken of the Wood<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was so happy to find this beautiful 2 kilo bracket of <b>chicken of the wood</b>, or sulphur shelf as it is sometimes known. My good friend and mushroom expert Mathew Rooney, one half of The <a href="http://www.mushroomtable.com/index.html">Mushroom Table</a> reassuringly confirmed my sighting as the chicken. Why this giant bracket mushroom is called chicken is only too apparent both in flavour and texture. As I pondered what to cook, whilst marvelling at my fortuitous find, two dishes quickly sprang to mind. <b>Goulash and a 'chicken' pie.</b> Rene Redzepi of Noma, eulogised over this mushroom on <a href="http://www.bbc.co.uk/radio/player/b044bcc5">Dessert Island Disks</a> <span style="font-size: x-small;">(8 minutes in), </span>contending that Chicken of the Wood was more rarefied and revered an ingredient than caviar. For the two week window in which it makes its appearance is known only to 3 foragers in Denmark. </span></div>
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<a href="http://2.bp.blogspot.com/-nEaS2LH4Qm8/VBVJsiTJwOI/AAAAAAAABkE/iFbYFA0WZzs/s1600/photo-131.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><a href="http://2.bp.blogspot.com/-fsZdebhzD-E/VBVJsDnNN3I/AAAAAAAABkA/1cLflqpaNqk/s1600/photo-133.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-fsZdebhzD-E/VBVJsDnNN3I/AAAAAAAABkA/1cLflqpaNqk/s1600/photo-133.JPG" width="165" /></a><a href="http://4.bp.blogspot.com/-vlQ_eVUBPtE/VBVJqnr4_1I/AAAAAAAABj4/hikT8A5Mxhc/s1600/photo-132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="148" src="https://4.bp.blogspot.com/-vlQ_eVUBPtE/VBVJqnr4_1I/AAAAAAAABj4/hikT8A5Mxhc/s1600/photo-132.JPG" width="200" /></a><br />
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Freshly harvested and flash fried strips of chicken</div>
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<a href="http://1.bp.blogspot.com/-J5h-dINzA9c/VBS9whA-EvI/AAAAAAAABjk/chd_dR67tlI/s1600/IMG_1052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://1.bp.blogspot.com/-J5h-dINzA9c/VBS9whA-EvI/AAAAAAAABjk/chd_dR67tlI/s1600/IMG_1052.JPG" width="320" /></a></div>
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Mushroom Matt at work chopping the chicken flesh</div>
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Hen in the wood - the 'dark meat' mushroom equivalent</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I invited Matthew to join me for a cook up and to glean any mushroom gems. I was not disappointed; Chicken of the Wood, he tells me can be sliced and dried out, then burned to repel mosquitos. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Pie</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Matthew advised one of the main pitfalls of this mushroom is the speed at which it can dry out, leaving the chicken 'chalky'. It is essential to nourish your dish with copious amounts of fat or oil. In the case of this dish I sautéd the chicken in buttery olive oil with abandon, which was absorbed astonishingly fast. The raw chicken has a strong lemon flavour, which begs for the addition of lemon juice and rind to enhance its natural citrusy tones. Although I didn't have my favourite herb, tarragon in, it became apparent that a lemon & tarragon fricassé would be the way to go with this mushroom. <b><a href="https://www.blogger.com/blogger.g?blogID=2461465683645074068#editor/target=post;postID=8715179713484674322;onPublishedMenu=posts;onClosedMenu=posts;postNum=56;src=postname">The Hen of Wood</a> </b>(pictured above) was a foraged addition which Matthew brought. This mushroom, which looks like the feathers of a chicken has the flavour and texture of the dark meat.</span></div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">75ml olive oil and 50gm butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion chopped </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 fat clove of garlic</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 leek washed and sliced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">500g thereabouts of chicken of the wood</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200g hen in the wood brushed of any dust and shredded</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">25g flour</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">a good splash of sherry</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100ml chicken stock</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lemon juiced and grated rind</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">a good bunch of parsley chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">50ml double cream</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pastry for the lid</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">beaten egg for the baste</span></li>
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<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fry the onion in the olive oil and butter, once soft and transparent, add the garlic. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When the aroma of garlic is released add the leeks and chicken, stir fry for about 4-5 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the shredded hen meat, stir fry for about 4 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Sprinkle the flour on and cook for 1 minute.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the Sherry or wine and allow to evaporate, followed by the chicken stock and mix well.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Allow to cook for about 15 minutes, then stir in the cream and parsley.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pile into a pie dish and cover with a sheet of puff pastry, paint the top with egg wash</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake in oven for about 20-25 minutes until the pastry is golden.</span></li>
</ol>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Goulash</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The meatiness of mushrooms makes for a hearty goulash and an easy choice. A rich tomato sauce, laced with piquancy of smokey paprika is a welcome autumn dish.</span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">75ml olive oil and 50gm butter</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion chopped </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 fat clove of garlic</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 stalks of celery chopped finely</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">500g thereabouts of chicken of the wood</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cans of chopped tomato</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon tomato pu<span style="font-family: "times" , "times new roman" , serif;">rée </span> <!--EndFragment--></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon best quality smoked paprika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Juice of half a lemon</span></li>
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<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fry the onion and celery in the olive oil and butter, once soft and transparent, add the garlic. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">When the aroma of garlic is released add the chicken, stir fry for about 4-5 minutes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add the paprika and coat the contents of the pan well, allow the aroma to be smelt, then add the chopped tomatoes and tomato p<span style="font-family: "times";">u</span><span style="font-family: "times" , "times new roman" , serif;">rée</span>.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring to the boil and allow to simmer for 30 minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add lemon juice & serve.</span></li>
</ol>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com0tag:blogger.com,1999:blog-2461465683645074068.post-73664405691497965122014-08-12T23:39:00.002+01:002014-08-13T20:07:14.920+01:00A Glut of Courgettes? 10 ways to Devour Them Deliciously<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">I love courgettes! Every year I hear about the gluts of courgettes and the ensuing dilemmas of what to do with them. I buy them constantly all through the summer and serve them from their first appearance in early summer into the autumn in various guises. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">It's easy to see a theme running through the series of courgette recipes in this post. My fairly consistent recycling of onion, salty cheese, often tomatoes, lemon, nuts and herbs in support of the star ingredient courgettes are rehashed into different shapes and guises, mostly either fried or baked. </span><span style="font-family: Times, 'Times New Roman', serif;"> Although I didn't include bacon amongst these ideas, this is a wonderful complement and one I often use. </span><span style="font-family: Times, 'Times New Roman', serif;">The idea I wish to share is that with a very simple range of ingredients there are endless ways to use these prolific fruits of the squash family imaginatively and deliciously.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">These 10 recipes are the product of improvising, and I would urge you to consider any of the ingredients suggested can be swapped depending on what cheese, herbs, nuts or any other ingredients you have. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">There are some basic considerations with courgettes. The smaller they are, the more flavourful and sweet their flavour. The bigger ones have more water and less flavour. Therefore, if you have a range of sizes, let this be the first consideration in deciding what to cook. </span><br />
<span style="font-family: Times;"></span><br />
<span style="font-family: Times;">The size of courgette recommended for each dish is indicated at the start of each recipe.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>1. </b><b style="text-align: left;">Courgette ribbon salad with hemp oil, lemon & pink peppercorn dressing</b></span></h3>
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<span style="font-family: Times, Times New Roman, serif;"><b>Medium and small courgettes</b></span></div>
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This pretty salad is met with surprise. The ribbons can be made with a vegetable peeler. First take one strip off the courgette and discard, do the same on the <b>opposite </b>side and discard. Next place the peeler directly over the empty strip and peel away over the same spot. The ribbons will have a green stripe along each side. Stop when you reach the soft seedy centre. At this point turn over and repeat, shaving the ribbons on the other side until you reach the centre. Discard the seeds. </div>
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The dressing is hemp oil with lemon juice, salt & pepper with some crushed pink peppercorns and fresh dill folded through it. Pink peppercorns are a heady aromatic spice with a subtle note of rose which adds mild heat and a delicate floral fragrance.</div>
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<b>2. Courgette & goat cheese muffins</b></h3>
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<b>Large and medium courgettes</b></div>
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This is a summer delight and works beautifully when served with a light summer soup or part of a sharing platter.</div>
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<ul>
<li>50ml oil (olive or rapeseed)</li>
<li>50ml white wine or milk</li>
<li>2 eggs</li>
<li>200gm grated courgettes</li>
<li>100gm goat cheese crumbled</li>
<li>100gm self raising flour, or plain flour with 1 tsp baking powder</li>
<li>Handful of mint</li>
</ul>
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Preheat oven to 190C. (375F gas mark 5)</div>
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<ol>
<li>Mix the oil, wine and eggs and beat well.</li>
<li>Fold in the courgettes and cheese.</li>
<li>Add the flour and seasoning plus herbs</li>
<li>Bake in muffin cases or a loaf tin for about 15-20 minutes until the middle is firm. If baking a loaf, obviously longer. You do know what to do, you know you do......</li>
<li>When cooked allow to cool slightly and best served right there and then. They keep in an air tight container for a few days. Nicer if warmed through.</li>
</ol>
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<b>3. Courgette, Pea & Cheddar Quiche</b></h3>
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<b style="text-align: left;">Large and medium courgettes</b><br />
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Everyone loves a homemade tart. Super feel good when making this one.</div>
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My <a href="http://mudpiesandminestrone.blogspot.co.uk/search?q=bakewell+">pastry recipe</a> is one that has produced consistently good results for 20 years, or buy some shop bought pastry if time or inclination is lacking. </div>
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<ul>
<li>300gm grated courgettes</li>
<li>200gm grated Cheddar cheese (or any cheese you have)</li>
<li>1 cup (thereabouts, it doesn't really matter) of frozen peas</li>
<li>4 sliced spring onion, or 1 small red onion</li>
<li>A handful of mint leaves chopped</li>
<li>6 eggs </li>
<li>300ml double cream</li>
<li>S & P</li>
</ul>
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<ol>
<li>Pre heat oven to 190 C. Roll out pastry to fit a 25cm fluted quiche tin or as I did in10cm fluted individual cases. Chill the pastry lined case and then blind bake for 10 minutes.</li>
<li>Mix the grated and chopped stuff (1st 5 ingredients in list above). Beat the cream, eggs and seasoning and mix the grated and chopped stuff.</li>
<li>Pour into the blind baked pastry case and cook in the preheated oven for hmmmm ..... about 25 minutes. </li>
<li>Again you know what to do.... press the middle of the quiche and does it feel firm? Yes, then it's ready. No, and put it back for another 5 minutes. Is it browning too quick? Turn the oven down.</li>
<li>Allow to cool for 15 - 20 minutes and serve with a salad. </li>
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<b>4. Courgette Fritters</b></h3>
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<b>Large and medium courgettes</b><br />
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This is one of my first fast food ready meals, which I make with just about anything grated or chopped finely. Here it works beautifully with courgettes and is made in 12 minutes start to finish. I use gram flour (chickpea flour) which is gluten free. If you don't have gram flour, replace with half the amount of plain wheat flour and one egg and do not add water.<br />
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Served in this picture with roasted pink, yellow and red beetroot and tomato salsa with herby yogurt dip.</div>
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<ul>
<li>1 large courgette</li>
<li>Half a red onion or spring onions</li>
<li>100gm gram flour</li>
<li>1tsp chilli powder (optional)</li>
<li>1 small handful of coriander or mint or both</li>
<li>Finely grated lemon rind (optional)</li>
<li>About 100ml water but depends, depends, depends.</li>
<li>Rapeseed or sunflower oil.</li>
</ul>
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<b>Yogurt & herb cucumber dip</b></div>
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<ul>
<li>200ml natural yogurt</li>
<li>Half a cucumber grated</li>
<li>1 clove of garlic</li>
<li>Handful of mint</li>
<li>Handful of dill</li>
<li>Salt and pepper</li>
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<ol>
<li>Add the gram flour, chilli, grated lemon rind, salt and pepper</li>
<li>Mix very well and add water until you have a paste.</li>
<li>Add the herbs.</li>
<li>Heat a liberal amount of oil until fairly hot and fry a dessert spoonful of the mixture at a time.</li>
<li>DO NOT HASSLE the fritters! Resist poking and annoying them as they fry, no matter how tempting. Leave 'till golden and crunchy and then turn. </li>
<li>Drain on kitchen paper.</li>
<li>Serve with a yogurt and herb dip. The recipe is the list of ingredients combined into a glorious fragrant mix. AND lemon wedges.</li>
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<b>5. Stuffed Courgettes</b></h3>
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<b style="font-family: Times; font-size: medium; text-align: left;">Large and medium courgettes</b></div>
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I recommend being improvisational when it comes to stuffing courgettes. Also good method for using up the larger courgettes, along with any bits and pieces knocking around. Try to simply mix a basic combination of some onions for sweetness and base flavour, with nuts & cheese and, or bacon for texture, whilst building the flavour by adding sweet and saltiness. Adding a tomato sauce and serving potato wedges will make a vegetarian dish in its own right. Perfect as a side with soup for a light meal or to make a simple meat or fish dish more special.<br />
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This serves 4 as a side or 2 as a main</div>
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<ul>
<li>4 large courgettes </li>
<li>1 medium red onion finely chopped</li>
<li>2 cloves garlic crushed to a paste</li>
<li>2 tomatoes finely chopped.</li>
<li>60gm chopped roasted hazelnuts</li>
<li>100gm crumbled feta cheese</li>
<li>Good handful of mixed fresh herbs (parsley, mint, dill), chop finely</li>
<li>2 tablespoons of breadcrumbs</li>
<li>1 tablespoons of Parmesan cheese to garnish</li>
<li>2 tablespoons of olive oil</li>
</ul>
<div>
<ol>
<li>Cut the courgette in half lengthways. Scrape out the seeds and discard. Carefully hollow out some flesh to make a channel along its length. Chop the flesh and reserve.</li>
<li>Place the hollowed out courgette flesh side down on a baking sheet and brush with olive oil, bake for 10 minutes in a hot oven for about 10-12 minutes.</li>
<li>Meanwhile, fry the finely chopped onions in some oil for 5 minutes, then add the garlic paste for 1 minute. Add the reserved courgette flesh and chopped tomatoes, cook for a couple of minutes, take off the heat.</li>
<li>Add the nuts, crumbled cheese, herbs and breadcrumbs.</li>
<li>Place this mix into the hollowed out courgette and press firmly down. Sprinkle with Parmesan.</li>
<li>Place in an oven proof dish and cook for 10-15 minutes.</li>
</ol>
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<b>Optional Tomato & Basil Sauce</b></div>
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<ul>
<li>1 medium onion</li>
<li>2 tablespoons olive oil</li>
<li>2 cloves of garlic crushed to a paste</li>
<li>1 stick of celery </li>
<li>1 can of chopped tomatoes</li>
<li>1 bay leaf</li>
<li>1 handful of fresh basil</li>
</ul>
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<ol>
<li>Fry the chopped onion in olive oil (with bay leaf) for 5 minutes, add the finely chopped celery for 2-3 minutes, add the garlic until the aroma can be smelt.</li>
<li>Add the tomato puree followed by optional glug of white wine and allow to reduce</li>
<li>Add the chopped tinned tomatoes and bring to the boil, then turn to a simmer.</li>
<li>Simmer for 15 minutes.</li>
<li>Season and blitz to a smooth sauce.</li>
<li>Add the basil</li>
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<b>6. Courgette & Halloumi burgers</b></h3>
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<b>Large and medium courgettes</b><br />
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The saltiness of halloumi is made for courgette. When the halloumi is cooked it makes for a deliciously chewy burger. I have served this for many years as the vegetarian offering at BBQ's, with great success. Served here with tomato salsa and a yellow courgette ribbon salad with hemp oil dressing with pink peppercorns. (see recipe no.1).</div>
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<ul>
<li>200g grated courgettes (1 large courgette or 2 medium)</li>
<li>half a bunch of finely sliced spring onions</li>
<li>125g grated halloumi</li>
<li>a good handful of mint</li>
<li>2 eggs</li>
<li>75g plain flour</li>
<li>finely grated lemon</li>
<li>Sunflower oil for shallow frying</li>
</ul>
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<ol>
<li>Grate the courgette and squeeze out the excess liquid.</li>
<li>Add the grated halloumi, mint and lemon rind, mix very well.</li>
<li>Add the flour and mix the eggs until you have a gloopy mix.</li>
<li>Fry the mixture in hot oil. </li>
<li>Top tip is to fry in a ring so the burger will be neat.</li>
<li>Garnish with a flower, cut in half lengthways.</li>
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<b>7. Griddled Courgettes</b></h3>
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<b>Medium and small courgettes</b></div>
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One of the best ways to use your glut up and a must for your raft of courgette side dishes. Beautiful accompaniment with any main or salad platter.</div>
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<ul>
<li style="text-align: left;">Slice length ways and baste in olive oil.</li>
<li style="text-align: left;">Griddle fry in a hot pan or even better on a cast iron ridged pan.</li>
<li style="text-align: left;">Do not hassle they as they fry. It is better to let them caramelise without moving them.</li>
<li style="text-align: left;">As they come off the griddle, season with good sea salt and lemon juice.</li>
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<b>8. Courgette Parmigiana</b></h3>
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<b>Best for large and medium courgettes</b><br />
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This is of course a variation of melanzane parmigiana but works just as well. Also consider making a classic moussaka with the courgettes replacing the more usual aubergine. <br />
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If I had to choose just one recipe in the collection as my favourite, this is it. <br />
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A main dish in its own right. Serve with the best bread you can get your hands on and a crispy green salad.<br />
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This recipe serves 4<br />
<ul>
<li>4 large courgettes sliced along the length and griddle fry until golden. (see tips in recipe no.7)</li>
<li>1 quantity of tomato sauce (see recipe no.5 above)</li>
<li>1 large ball of mozzarella (350gm)</li>
<li>2 tbsp breadcrumbs</li>
<li>3 tbsp grated Parmesan </li>
</ul>
<ol>
<li>Preheat oven to 190C. </li>
<li>Place a layer of griddled slices of courgettes on the bottom of an oven proof dish.</li>
<li>Spread a thin layer of tomato sauce over the courgettes, tear some mozzarella and dot over the tomato sauce.</li>
<li>Repeat the previous step twice.</li>
<li>Finish with breadcrumbs and Parmesan sprinkled over the top.</li>
<li>Baked for 25 minutes or until golden on the top.</li>
</ol>
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Serve with a big green salad and bread.<br />
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<b>9. Courgette & Spelt Soup</b></h3>
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<b>Large and medium courgettes</b></div>
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This is a sturdy and wholesome summer soup. All the greens and herbs along with the spelt grains make a hearty light supper. Served here with small croutons & grated Parmesan. </div>
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<ul>
<li style="text-align: left;">2 large courgettes cut into small chunks</li>
<li style="text-align: left;">2 tbsp olive oil</li>
<li style="text-align: left;">1 medium onion chopped finely</li>
<li style="text-align: left;">1 fat clove of garlic crushed to a paste</li>
<li style="text-align: left;">1 big bay leaf</li>
<li style="text-align: left;">1 rib of celery (optional, but nice)</li>
<li style="text-align: left;">1 fat chilli (optional, but very nice)</li>
<li style="text-align: left;">1 handful of green beans cut in half</li>
<li style="text-align: left;">1 cup of frozen peas </li>
<li style="text-align: left;">1 big handful of parsley, mint and dill (or any variation) chopped finely</li>
<li style="text-align: left;">75gm spelt grain, well rinsed</li>
<li style="text-align: left;">300ml chicken stock or veg stock</li>
<li style="text-align: left;">Seasoning</li>
</ul>
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<ol>
<li style="text-align: left;">Once all the vegetables are cut up and prepared, start by frying the onions in olive oil until softened and just starting to turn golden, then add the celery and stir fry for a minute. </li>
<li style="text-align: left;">Add the garlic, stir until you can smell its aroma, followed by the chopped courgettes and chilli if using.</li>
<li style="text-align: left;">Stir the courgettes in the unctuous oniony mix until it just begins to colour. Then add the rinsed spelt grain and stir until the grains are coated with the oil.</li>
<li style="text-align: left;">Add the stock and bring to a simmer, allow to simmer for 15 minutes.</li>
<li style="text-align: left;">Add the green beans and frozen peas.</li>
<li style="text-align: left;">Towards the end at the heady mix of freshly chopped herbs and season.</li>
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<b>10. courgette & feta & tomato salad </b></h3>
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<b>Medium and small courgette</b>s</div>
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This is a gorgeous salad, and one I simply never seem to tire of. By griddle frying the courgettes it renders them sweet and caramelised. Mixed with the salty feta and sharpness of tomato, it makes for a classic summer dish.</div>
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<ul>
<li style="text-align: left;">4 or 5 small to medium courgettes</li>
<li style="text-align: left;">2 tbsp olive oil for frying + 1tbsp olive oil for dressing</li>
<li style="text-align: left;">2 tomatoes</li>
<li style="text-align: left;">50g feta cheese crumbled</li>
<li style="text-align: left;">1 tbsp parsley or mint</li>
<li style="text-align: left;">Half a lemon</li>
<li style="text-align: left;">Seasoning</li>
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<ol>
<li style="text-align: left;">Cut the courgettes into chunks and toss in about 2 tbsps olive oil.</li>
<li style="text-align: left;">Once lightly tossed in oil fry in a very hot pan <b>without adding any more oil. </b>Allow to turn golden. <b>Do not keep moving the courgettes! </b>They will cook quicker and gain a beautiful colour without being poked about the pan.</li>
<li style="text-align: left;">Set aside and cut the tomato into chunks.</li>
<li style="text-align: left;">Add the crumbled feta, tomatoes, griddled courgettes.</li>
<li style="text-align: left;">Add the olive oil, lemon juice, seasoning and fresh parsley or mint.</li>
</ol>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com0tag:blogger.com,1999:blog-2461465683645074068.post-82858122113480182292014-08-08T20:39:00.000+01:002014-08-09T09:01:41.015+01:00Summer Fare at the Farmer's Market - Fast Food Post<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">Clockwise from top</span></div>
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<span style="font-size: x-small;">Kohlrabi salad - bowl of cherries - beetroot & goat cheese with dill - crostini toasts</span></div>
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<span style="font-size: x-small;">Gazpacho - vegetable kraut - plums - kale & miso salad in centre</span></div>
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Getting back from the farmer's market laden with freshly harvested local produce, this simple spread was ready in one hour flat. <br />
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Following the picture above and working clockwise:<br />
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Kohlrabi is a round bulbous root with random shoots. I like to keep this under appreciated vegetable very simple; keep it raw - peeling, grating and serving. Note, that as it will brown quickly, add lemon juice. It's simple presentation improved by adding parsley or any herbs.<br />
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The first thing I did when I returned home was to roast some beetroot in the oven, which renders it's earthy flavour sweet and smooth. After roasting about an hour, (though these were small beetroot) peel and chop, add crumbled goat cheese and dill and a lacing of olive oil and seasoning.<br />
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The crostini provides a crunchy base for the beetroot and goat cheese; a great way for using up stale bread, sliced thin and baked with a light brushing of rapeseed oil in a medium oven for 10 minutes or so. Just be sure to keep a keen eye as it turns in a flash.<br />
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Gazpacho made with tomatoes, cucumber, red pepper, garlic, chill, olive oil & sherry vinegar, thinned with water. <a href="http://mudpiesandminestrone.blogspot.co.uk/2012/06/ode-to-tomato.html">See my Gazpacho recipe here</a>.<br />
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Kale salad with a miso dressing. How I love the squeaky texture of kale, when it's freshly harvested and booming with vitality. The metalic taste of kale is tamed with this miso dressing as it renders the robust leaves soft and yielding to this meaty dressing. You can use a pale yellow miso paste, which is sweeter than the longer fermented darker miso pastes. To make this whopping salad, remove the tough stalks and slice the squeaky fresh leaves very finely. Mix about a dessert spoon of miso paste with about 2 table spoons of warm water, top up with hemp oil, lemon juice and seasoning. Toss very well and allow to stand for as long as possible to render the kale soft.Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com0tag:blogger.com,1999:blog-2461465683645074068.post-18715251377409303332013-08-14T15:40:00.002+01:002013-08-14T15:44:29.968+01:00Tomatillo Salsa & Corn Fritters <div class="separator" style="clear: both; text-align: center;">
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Corn fritters with tomatillo salsa, black bean puree and kohl rabbi </div>
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At the farmers market this morning I bumped into one of my favourite heroes, Adrian Izzard of <a href="http://wildco.co.uk/">Wild Country Organics</a>. These days, he is rarely seen at any of his many farmers market stalls and concentrates on the serious business of farming and producing some of the very best produce in the land. Farming is anything but an easy choice and working punishingly hard is a given. Despite 15 years of grind and now relative success, Adrian is still infectiously joyful about the everyday business of growing, harvesting and the complications of being a primary producer. We spend a good while putting the world to rights and swapping news. On the stall, the fabulously animated Nathan introduced me to tomatillo, something I've never used. I made a tomatillo salsa, as these enthusiastic salad merchants recommended. Tomatillo is like a giant cape gooseberry with a tartness and a texture that resembles more of a tomato and apple combination. As with tomatoes, peaches, mangoes and melon, to name a few, chop finely and add together with some delicate onion family, garlic, chili, oil, lemon and herbs to produce a delicious salsa like creation. It will virtually always work. <br />
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The sweet corn has just come in and this arrival always lifts my mood. I made some simple corn fritters and served with the salsa and a grated kohl rabbi with lemon juice and olive oil. It's worth remembering that kohl rabbi oxidises very quickly once cut, so add an acidulated dressing as quickly as possible. This is a palate cleansing vegetable which keeps in fridge for a good couple of weeks. Perfect for slicing off a chunk and grating as an unusual & imaginative side. (add any amount of herbs, dried fruit, nuts).<br />
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Farmers market still life: plum tomatoes, tomatillos, chills and sweet corn</div>
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Fritter mix : Boiled corn, red onion, chill, mint, coriander</div>
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Corn Fritters (for two)</h3>
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<ul>
<li>1 corn on the cob</li>
<li>half a red onion (or spring onions) finely chopped</li>
<li>1 red chili finely chopped</li>
<li>Handful of mint, coriander washed & chopped</li>
<li>2 eggs beaten</li>
<li>50gm flour (I used gluten free)</li>
<li>Sunflower oil</li>
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<ol>
<li>Boil the corn until cooked (about 3 minutes) and scrape off the kernels.</li>
<li>Mix together with red onion, herbs, 2 eggs and beat well. Add the flour and season well.</li>
<li>Heat the oil and fry spoons of the mixture until golden. Drain on kitchen paper.</li>
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<b>Tomatillo Salsa</b></h3>
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<li>1 plum tomato</li>
<li>2 tomatillos</li>
<li>Half a red onion finely chopped </li>
<li>garlic chopped to a paste</li>
<li>Coriander</li>
<li>Half a lemon juiced</li>
<li>Chili </li>
<li>A few glugs olive oil </li>
<li>Salt & pepper</li>
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Chop the tomatoes & tomatillos very fine and mix all other ingredients. Add oil and season well.</div>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com2tag:blogger.com,1999:blog-2461465683645074068.post-56451638317951080412013-06-02T12:21:00.000+01:002013-06-22T17:59:01.489+01:00Charcuterie and Nose to Tail Cooking in an Umbrian Mountain Village<!--[if gte mso 9]><xml>
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<span class="Apple-style-span" style="font-weight: normal;"><span style="font-size: small;">If you had the opportunity for a long week-end in an Umbrian village learning charcuterie from aficionado Luciano Cecccarelli…. </span><span class="Apple-style-span" style="font-size: small;">would you be able to say no?</span></span></h4>
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<b><i>Luciano's welcome lunch - platters of home cured, dried & preserved meats</i></b><br />
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<i><b>Sausage and Salami making.</b></i></div>
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.... Well of course I jumped at the chance, I was a guinea pig for a newly launched charcuterie & nose-to-tail workshop in a sleepy Umbrian mountain village. Charcuterie is an essential skill in mastering the now fashionable art of nose-to-tail. When I grew up, offal consumption generally had begun to decline, save for occasional calves or lambs liver and steak and kidney pie. As an adult, I have struggled to embrace the transformation of all things internal and of the periphery. So, no matter how zeitgeist, nor gastronomically revered, nor lauded the fifth quarter is, and despite how secret the marinade, or how slow and low the cooking is, the fact is it <i>had </i>been deeply unappealing to me.<br />
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The crunch with this choice is that as a devotee of sustainable food systems, I understand that sweating the assets of the animal’s carcus is a given, and those of us who are a little squeamish need to man up. I began my journey 'manning up' last Autumn when I attended <a href="http://www.meatcourse.co.uk/">The Meat Course</a> led by Ruth Tudor, the daughter of a Welsh hill farmer who raised sheep on Snowdonia. It was inspiring and awareness expanding. Their creative approach is imaginatively delivered as it tells the story of meat, guiding you on an interactive journey through landscape, animal husbandry, slaughter, butchery, some processing, with much eating and challenging discussion. The aim of the course is to create a deeper understanding of where our meat comes from and to foster a better connection of how this relationship is symbiotically linked to health of humans and the environment. </div>
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I continued my journey with Luciano, a deeply generous and hospitable host, who makes you feel at home instantly. His natural authority and expertise with charcuterie resides in an embedded wisdom, the product of an illustrious culinary & agricultural heritage. The ghosts of his ancestors are present in channeling the age old art of curing and preserving the harvest. Luciano learned much of his butchery and charcuterie skill from his father-in-law, a butcher in the mountain village from where they have lived for 5 generations. I had some memorable conversations with mothers and grandmothers who shared stories of yesteryear; poverty, austerity, blood sausages and secret recipes. It was a privilege to immerse myself in living history through these older women of the family who bring a vivid sense of lineage to every conversation about food. All tips and wisdom are preceded with "...my grandfather said...., my great grandmother made it this way".</div>
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<span class="Apple-style-span" style="font-size: large; line-height: normal;"><b>Sausages</b></span></div>
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We started off by making “Tuscan salsiccia”, though this is a regional generalisation we followed Luciano’s own family version of these sausages, which can be eaten fresh or allowed to dry.</div>
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We used lean leg, a salt ratio of 2.5% per kilo, ground black pepper of 1%, approx 4 cloves of garlic and some pig casing. The casings are rinsed in cold water and chased with vinegar, hung up to drain. The lean meat is put through a fine mincer, thoroughly mixed and pushed into the sausage machine, Luciano told me his father had made this machine from his own forge. The whole process is deceptively simple. The salami is the same method, save for the addition of dried fennel flowers, and the meat minced more coarsely and held in a stronger calves casing. Hung up to dry overnight and then bound with string in the old fashioned way, or more recently, held with a string casing. Rolled in flour and hung in the cellar for 30 days.</div>
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<b><i>Mincing the meat for sausages</i></b></div>
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<b><i>Hanging up to dry out</i></b></div>
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<b><i>Salami mix - meat, fat, garlic, salt, pepper, red wine</i></b></div>
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<b><i>The traditionally bound salami (left) and the modern string casing (right)</i></b></div>
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<span class="Apple-style-span" style="line-height: 24px;">We took a detour from our sausage making to a German community established 40 years ago, where we met Barbara who hand makes sheeps cheese from her own herd’s raw milk. She works alone from March through to late July processing up to 56 litres of milk per day. The cheese is lemony fresh. As it ages, it is not unlike a pecorino. She makes ricotta with the whey, which I ate daily with coffee and sugar or someone's grandmother's cherry jam.</span></div>
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<i><b>Separating and cutting the whey</b></i></div>
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<b><i>Moulding the curds</i></b></div>
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<b><i>Ageing room</i></b></div>
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<b><i>Temperature control</i></b></div>
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<b><i>Ricotta with espresso coffee & sugar</i></b></div>
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<b><i>Ricotta with sour cherry preserve</i></b></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Coppa</b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">‘Coppa’ an Umbrian dish, though often the name we know for air-dried loin, it is a brawn when all is said and done. This was particularly challenging for me and I had politely declined the brawn at the Meat Course when Nicky, the talented nose to tail cook, had made this for the participants of my week-end in Monmouthshire. Very simply, you boil the pigs head, tongues, skin, ears and trotters in water for 3 hours, allow to cool and then go through the spoils of this brew, picking the meat out. My inner Home Counties girl, who has not <i>had</i> to eat these peripheral cuts braced herself. All that is picked and deemed edible is mixed thoroughly with a Christmassy selection of flavours, orange and lemon peel, cinnamon, ginger, cloves, all spice and seasoning, then stuffed into a cylindrical muslin cloth, weighted overnight to squeeze out the excess moisture and then chilled. <span class="Apple-style-span" style="line-height: normal;">The coppa, cuts beautifully; flecks of tongue, ear, skin, scraps of odds and ends, all repackaged and flavoured into a neat slice of speckled mosaic acceptability. I have clearly stood on the shoulders of my time at the Meat Course, now able to embace this culinary tradition, which previously would have left me declining politely and inwardly shuddering. </span></span></div>
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<b><i>The pigs head, tongues, skin, ears, trotters - boiled for 3 hours</i></b></div>
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<b><i>Picking, chopping and sorting. </i></b></div>
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<b><i>The culinary disguise, as citrus peel, spices and seasoning is added & mixed</i></b></div>
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<b><i>Packed into cylindrical muslin moulds</i></b></div>
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<b><i>Weighted overnight</i></b></div>
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<b><i>The next day, the Coppa di Testi is unleashed.....</i></b></div>
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<!--StartFragment--><span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><b><i>The coppa, cuts beautifully; flecks of tongue, ear, skin, scraps and
ends, repackaged into a neat slice of speckled mosaic acceptability.</i></b><span style="mso-spacerun: yes;"><b><i> </i></b> </span></span></div>
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<span class="Apple-style-span" style="line-height: 24px;">Poverty and austerity are in the collective consciousness
of the older generation.<span style="mso-spacerun: yes;"> </span>Speaking with
Luciano’s mother and mother-in-law, their recollections of food
shortages are firmly rooted in their memories.<span style="mso-spacerun: yes;"> </span>The notion of rural idyl, fecundity and abundance amongst
happy, earthy peasants is a picture constructed by marketing campaigners and residing in our imaginings.<span style="mso-spacerun: yes;"> </span>The culinary creativity of Italians
comes more from their inherent respect of food and making limited food go as
far as possible to feed large families, than that of a long gastronomic tradition. </span></div>
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<b><i>This lovely woman, Rina, ran a butcher's shop with her husband for 40 years. </i></b></div>
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<b><i>A mine of knowledge, here she shares her sanguinacco recipe (spiced sweet blood sausages)</i></b></div>
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<b><i>An old chocolate box contains all Rina's personal recipes, written in 1970's by her hand</i></b></div>
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<b><i>Rina, showed me the needles used to sew up porchetta. </i></b></div>
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<b><i>3 generations share stories of food, family and village life.</i></b></div>
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<b><i>Mother Marisa made bread, pasta, gnocchi and has created loving memories of wonderful food for her children and grandchildren.</i></b></div>
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<b><i>Adele was one of 13 children, she recalls life at home was happy. The landowner was generous. Food was plentiful.</i></b> </div>
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<span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="color: black; line-height: 24px;"><b><i><span class="Apple-style-span" style="font-size: x-small;"> </span>Old family heirlooms. These devices roasted the 'Orza' or barley over the open fire to make the morning hot drink.</i></b></span></span><br />
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<span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="color: black; line-height: 24px;"><b><i> Handmade knives</i></b></span></span><br />
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<b><i>This butcher's needle was made from an old umbrella spoke!</i></b><br />
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<span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="color: black; font-size: large; line-height: 24px;"><b>Fegatelli</b></span></span></div>
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Fegatelli is the Italian expression of ‘Faggots’. The pigs liver is
trimmed, seasoned, anointed with fennel and wrapped in caul fat.<span style="mso-spacerun: yes;"> </span>Threaded on a skewer with lardo, bay leaves
and slices of old bread; this is truly delicious.<span style="mso-spacerun: yes;"> </span>The flavours of the fat tone down the strength of the liver,
with the bread giving contrasting texture.<span style="mso-spacerun: yes;"> </span>I was proud of myself for really enjoying this.<br />
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<b><i>Seasoning the pigs liver</i></b></div>
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<b><i>Caul fat</i></b></div>
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<b><i>Seasoned liver, wrapped in caul fat</i></b></div>
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<b><i><span class="Apple-style-span" style="line-height: 24px;">Threaded on a skewer with lardo, laurel and oil, this truly is a transformation of nature to culture.</span><span class="Apple-style-span" style="line-height: 24px;"> </span></i></b></div>
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<b><i><span class="Apple-style-span" style="line-height: 24px;"> </span><span class="Apple-style-span" style="line-height: 24px;">Glorious!</span></i></b></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Porchetta</b></span></div>
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Porchetta is a dish we all know and I’m glad to be reminded of how
impressive this humble dish is. A
4kg belly of pork will feed 20 people and is a great choice for feeding a crowd
economically and with a respectable, but manageable element of culinary prowess. It can be made ahead of time and is a
good cold cut dish. The belly is butterflied, by simply cutting horizontally and opening the
piece of meat, stuffing the open space with fresh fennel fronds, garlic, copious
seasoning, rolling up and sewing the roll together. Cooked up high to start and then low
for 2.5-3 hours. Slice and serve, Yummmmmm.</div>
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<b><i>Butterfly the belly</i></b></div>
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<b><i>Spread with garlic, fennel fronds, seasoning</i></b></div>
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<b><i>Roll it up</i></b></div>
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<a href="http://2.bp.blogspot.com/-ut9f88Q65wQ/UaKXVcQVpNI/AAAAAAAABWM/dqF8fOOZbUo/s1600/IMG_0370.jpg" imageanchor="1"></a><a href="http://4.bp.blogspot.com/-GYiuAW3hbO0/UaKX2oSg4tI/AAAAAAAABWs/5fCPsKqqqaY/s1600/IMG_0416.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-GYiuAW3hbO0/UaKX2oSg4tI/AAAAAAAABWs/5fCPsKqqqaY/s320/IMG_0416.jpg" width="178" /></a><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ut9f88Q65wQ/UaKXVcQVpNI/AAAAAAAABWM/dqF8fOOZbUo/s320/IMG_0370.jpg" width="178" /> </span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em;"></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em;"><b><i>Sew up securely and into a hot oven for 40 minutes, then low oven for 2.5 hours. Serve hot or cold. Delicious.</i></b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Important note about nitrites....</b></span></div>
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<span class="Apple-style-span" style="line-height: 24px;">Luciano does not use anything other than salt, air and natural microbes as his preserving tools. It must be noted that the salt he uses, is a one which contains natural nitrites and is different from British salt. According to my favourite pig mentor, Peter Gott of <a href="http://www.sillfield.co.uk/">Sillfield Farm</a> who has spent much time researching the alchemic process of charcuterie and notes that different salts and the airborne microbes in the rural reaches of the Italian mountains will produce different results from our damper and colder climate. Therefore, for my endeavors in London, I will use nitrites sourced from a sausage maker's supplier <a href="http://www.weschenfelder.co.uk/">Weschenfelder </a>where quality casings and cures are available, along with a traditional and warm Northern service.</span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><b>If interested in joining Luciano, please get in touch with me and I will link you up.</b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Sights of Montegabbione, Montegiove & Monteleone</b></span></div>
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<b><i>Monteleone, village well.</i></b></div>
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<b><i>One of many lunches</i></b></div>
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<!--EndFragment-->Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com5tag:blogger.com,1999:blog-2461465683645074068.post-22454231300402579552013-04-13T15:40:00.000+01:002013-04-16T11:41:49.347+01:008 Onion Soup - Celebrating the glorious Allium <div class="separator" style="clear: both; text-align: center;">
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8 Glorious Alliums</div>
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Clockwise from top: Spring onion, red onion, white onion, chives, wild garlic, leeks, banana shallots and garlic in the centre.</div>
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A Celebration of the glorious allium is in order. Once again I have come out of blogging inertia as I am ill. I have the sore throat from hell. My already deep voice is at least 2 octaves lower and I am not happy. Yet, when I cook during such misery, I do seem to make the most delicious food. Just lately I have made this soup for several people suffering from the same throat infection who cooed and aaaahed at the salve it brought. So now for myself.... I hauled myself to the Farmers Market and gathered as many members of the onion family along with a bag of chicken carcasses. </div>
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Roasting the garlic and subsequent squishing of the sweet caramalised, dark garlicness is a labour intensive job but a worthwhile investment. However, if this is one step too far, you could simply saute the garlic in the onion line up. Currently in season is wild garlic, rampaging through the woods and easy to collect. </div>
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When I imbibed upon this symphony of allium I could actually feel the goodness working. Natures's medicine chest tasted particularly nourishing and comforting. Almost worth being ill for. </div>
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<b>8 Onion Soup</b></div>
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2 medium white onions</div>
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1 large red onion</div>
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3 leeks</div>
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2 banana shallots</div>
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A generous handfull of wild garlic leaves</div>
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6 whole bulbs of garlic </div>
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4 spring onions (scallions)</div>
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Chives</div>
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50gms butter or olive oil</div>
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1.5 litres fresh chicken stock</div>
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Bayleaf & thyme</div>
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<li>Peel and chop the first 4 onions. Separate the top of the leeks from the bottom as the whiter half cooks quicker and is more delicate. You don't want it to catch and become bitter.</li>
<li>Wash the wild garlic, prepare the spring onions and chives - reserve.</li>
<li>Place 6 whole bulbs into a foil package with a sprig of thyme and sprinkle of olive oil and bake in hot oven for about 50 minutes or until they are golden and soft right through.</li>
<li>Heat the butter in a pan until foaming and add the bayleaf and white onions, followed 3 minutes later with the red onion, then green leeks. Add the thyme. When these are all soft add the more delicate white leeks and shallots. </li>
<li>Stir until they begin to soften and are on the verge of turning golden. Then add hot chicken (or vegetable) stock to just cover the onion mix.</li>
<li>Allow to simmer for about 10-15 minutes. Then add the chopped wild garlic and spring onions, cook for just 3 or 4 minutes.</li>
<li>When the garlic has roasted right through, peel away the papery covers and squish out the golden unctuous medicine. </li>
<li>Remove the bayleaves and any stalks from the thyme. Add the garlic puree and blitz with a stick blender. Garnish with chives.</li>
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Ready for sweating. From right to left, first in to the foaming butter :</div>
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White onions, red onions, green part of the leeks, white part of leeks & shallots</div>
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Roasted garlic, glorious & oozingly caramalised </div>
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8 Onion soup to sooth the sorest throats.</div>
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<br />Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com2tag:blogger.com,1999:blog-2461465683645074068.post-62499169791145291192012-06-20T17:28:00.004+01:002012-06-20T18:08:24.752+01:00Ode to the Tomato<div class="separator" style="clear: both; text-align: center;">
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Plate of tomatoes</div>
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Glass of gazpacho, tomato jelly, heirloom tomato crostini and dried tomatoes with buffalo ricotta</div>
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I was listening to the Food Programme a couple of weeks ago where Sheila Dillon was featuring the rise of heirloom tomatoes, which inspired me to make this plate. </div>
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Life in the kitchen without tomatoes feels a pretty awful prospect. There are a few simple rules I observe when it comes to tomatoes. Firstly use fresh tomatoes in the natural season only, keep it really simple, add just a few top quality ingredients. Tomatoes like salt, so use good salt, like Cornish or Maldon. We see too much of basil and coriander, give them a miss in favour of other more imaginative combinations such as tarragon, thyme, mint & dill. Finally my big tomato tip: in virtually all cases, except gazpacho, serve tomatoes at room temperature. They don't like cold, it siezes up the flavour and they become tasteless. </div>
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I have just begun a venture into making ricotta. More an experimentation with different milks. I made this one with a raw buffalo milk from Alham Farm in Somerset. A wondrous dabbling in the kindergarten of cheese making. <br />
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So with those few thoughts, a blender and a spoon of agar, I set about my ode to the tomato........ In the picture I garnished with basil oil and balsamic reduction.<br />
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<b>Gazpacho</b></div>
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1 kilo flavourful tomato, preferably on the vine or smelling strongly of tomatoes roughly chopped</div>
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1 cucumber peeled and roughly chopped</div>
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1 clove garlic, peeled and mashed up to paste</div>
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1 red hot chilli, de-seeded and chopped fine. </div>
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1 red pepper, de-seeded and chopped roughly</div>
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50ml best olive oil you can muster</div>
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10 Tbsp red wine vinegar</div>
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water to thin out to the consistency you wish</div>
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good salt and pepper<br />
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Simply blitz it in a food processor or with stick blender. Chill well. Pour a drop of oil on the top when you serve.</div>
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<b>Tomato Jelly</b></div>
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500gm tomatoes</div>
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handful of herbs (tarragon, dill, mint)</div>
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a drizzle of good olive oil</div>
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1 tsp good salt</div>
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1 Tbsp agar</div>
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Whiz the tomatoes, add chopped herbs, season. </div>
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Place in a saucepan and sprinkle the agar on the top</div>
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Slowly bring to the boil, simmer stirring occassionally for 2 minutes.</div>
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Pour into a mould and allow to set.<br />
Serve chilled.</div>
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<b>Tomato on crostini</b></div>
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Baguette sliced and toasted with a lick of oil</div>
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500gm Heirloom tomatoes de-seeded and chopped small</div>
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half red onion chopped very finely</div>
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1 clove garlic chopped to a paste<br />
A handful of herbs</div>
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Glug of great olive oil</div>
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salt & pepper</div>
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<b>Oven dried tomatoes</b></div>
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Despite the unglamorous name, these are tomato-ness itself. Essential in using up a glut. See my previous blog post <a href="http://mudpiesandminestrone.blogspot.co.uk/2010/07/oven-roasted-cherry-tomatoes.html">Oven roasted cherry tomatoes</a></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com0tag:blogger.com,1999:blog-2461465683645074068.post-56840281771343274402012-04-07T19:48:00.002+01:002012-04-07T19:50:19.763+01:00Primrose Curd Ice Cream<br />
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<b><i>Primrose Curd Ice Cream with Poached Rhubarb & Rhubarb Tuile</i></b></div>
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What is it about the mere suggestion of primroses in a dessert that sends us into a Spring time frenzy? The delicate yellow petals are one of the first signs of spring's arrival. A bright and sunny springtime smile amongst the decaying brown of winter's dead foliage.<br />
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Last week end, I was lucky enough to be working with Liz Knight of <a href="http://www.foragefinefoods.co.uk/">Forage Fine Foods</a> from Herefordshire at Bristol's largest food celebration the<a href="http://www.lovefoodfestival.com/"> Love Food Festival</a>. Liz is both modest and dismissive of her formidable creative talent, which flow out of her as she creates seasonal treats using locally foraged wild foods, selling to the lucky people of Ludlow Farmers Market and some by mail order. Inspiration comes from the hedgerows and from old English recipes, which she collects in old books and more interestingly by talking to local old folk, salvaging their recipes, often being told by word of mouth. Liz demonstrated a <b>primrose curd</b> based on an old English recipe called Russet, named after the English apple. She poetically links the last of Autumns's fruit harvest with the first of the Spring's new tidings. I do like a bit of romance in my food.<br />
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This ice cream is two stages, firstly to make the Russet (Primrose Curd) I have used Liz's recipe and secondly added it to a simple ice cream base (creme anglais) and churned in my ice cream maker.<br />
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The curd is as magical as you might imagine, a rich appley custard with a delicate floral note. Use this as an original cake toping, in a pastry case with some caramalised apple slices or alongside just about anything sweet.<br />
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For the pictured dessert (above) I poached some rhubarb in sugar syrup, made a rhubarb tuile (recipe below). Garnished the plate with rhubarb coulis and primrose curd (recipes below). For the perfect finish a garnish of yellow and mauve primrose petals.<br />
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<b>Russet </b><b>(Primrose Curd</b>) <i>Allow 2 days</i><br />
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<li>A generous handful of unsprayed washed primrose petals</li>
<li>450g sugar</li>
<li>450g Bramley apples</li>
<li>125 unsalted butter</li>
<li>4 Large eggs</li>
<li>Zest and juice of 2 lemons</li>
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<li><b>DAY 1 </b>Finely chop the primrose petals, place them with the sugar in a container and stir through the primrose flowers. Cover and leave for at least 24 hours (this will allow the flavours from the petals to release into the sugar).</li>
<li><b>DAY 2 </b>Peel and chop 450g of apples, place into a pan with 100ml of water and the lemon zests.</li>
<li>Gently cook the apple until it is soft and mash into a puree. </li>
<li>Fill a larger saucepan with one third of water and place a pyrex or stainless steel bowl over the top (bain marie). Add the apple, butter and juice of lemon, primrose/sugar mixture to the bowl.</li>
<li>Heat the pan and stir the mixture until the butter is completely melted.</li>
<li>At this stage turn off the heat as you are about to add the eggs and <b>if the apple mixture is too hot the eggs will curdle (split).</b></li>
<li>Add the eggs to the mixture through a sieve and beat the eggs with a balloon whisk until the eggs are full mixed in.</li>
<li>Put the pan on a <b>gentle heat </b>and stir the mixture until it becomes thick (and curd like) this usually takes about 10 minutes.</li>
<li>Pour the curd into sterilised jars and seal immediately and store in the fridge. You can keep it here for up to 4 weeks. </li>
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<b>Ice Cream</b></div>
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<li>300ml double cream</li>
<li>300ml whole milk</li>
<li>6 eggs separated</li>
<li>1 vanilla pod</li>
<li>150ml caster sugar</li>
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<li>Place the milk and cream in a thick based saucepan with the vanilla pod sliced in half, scraping out the seeds inside.</li>
<li>Gently heat until just before it comes to the boil take off the heat and cover with a lid allow to infuse for 30 minutes.</li>
<li>Meanwhile separate the eggs and beat the yolks with the sugar until pale and runny.</li>
<li>When the cream has infused remove the vanilla pods and pass the vanilla cream through a sieve.</li>
<li>Mix a little into the yolk/sugar mixture and then incorporate all the vanilla cream.</li>
<li>Place in a clean saucepan and return to the heat.</li>
<li><b>On a gentle heat</b> stirring all the time heat to <b>but not boil </b>until it thickens to coat the back of a spoon. Usually about 10 minutes. </li>
<li>Take off heat and allow to cool. Cover the top with cling film to stop a skin forming.</li>
<li>Chill overnight;</li>
<li>Add the primrose curd (I used about 500ml) and mix well. Add to your ice cream maker.</li>
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<b>Rhubarb Tuile</b></div>
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This recipe is taken from <a href="http://www.amazon.co.uk/Formulas-Flavour-John-Campbell/dp/1840910690">John Campbell's Formulas for Flavour</a> </div>
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Make a rhubarb compote, then add about half the weight of rhubarb compote in sugar and boil till reduced. Reserve and chill. (now it's a coulis)</div>
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60gm icing sugar</div>
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15gm plain flour</div>
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3 Tbsp rhubarb coulis</div>
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20gm butter melted</div>
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Sift the icing sugar and flour together into a bowl. Add the rhubarb coulis and butter. Mix to a smooth paste. Chill the batter for 1 hour. Heat oven to 180C. Line a baking tin with parchment. Spread the mixture into approximate oblongs. Bake for abou 6-8 minutes. Allow to slightly cool and cut to your required shape. Allow to cool. </div>
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<a href="http://www.lovefoodfestival.com/">www.lovefoodfestival.com</a>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com2tag:blogger.com,1999:blog-2461465683645074068.post-68057063610072696322011-12-23T10:59:00.021+00:002015-12-12T09:07:05.894+00:00Stichelton, Fig & Walnut Savoury Cake<div style="text-align: center;">
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Savoury cake</div>
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This post was inspired by a random email from someone who bought a savoury cake from a range I produced for a Christmas Slow Food market at Southbank Centre 4 years ago. Having found my contact details, this ardent fan wanted to order a couple for the festive break. So much in love was she with the memory of that cake that I couldn't help but agree to such a small order. Quite simply because my memory of the said cake was the polar opposite and inextricably entangled with utter misery. For during that four day Christmas market, I froze in sub-zero temperatures and endured rejection and dejection; I could not give the cakes away, although the homeless of Waterloo appreciated the unsold loaves. Now that I have that off my chest and have been suitably seduced with talk of the 'cake of dreams' I baked this cake this morning with a rehabilitated view.<br />
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For this is a sumptuous mix of Christmas; Stichelton (a blue veined cheese), figs and walnuts. When you are eating this cake it eases you into an old leather chair in front of a roaring fire, with curtains drawn and a glass of full bodied red. </div>
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Stichelton is a re-make of Stilton, but uses raw milk. The reason for this reinvention followed the decision by makers of Stilton to cease to use raw milk as a reaction to health scares of a <i>possible</i> link to outbreaks of food poisoning with consumption of the cheese's unpasteurised milk. The cheese cognescenti mourned it's loss. And so in an attempt to recreate the more complex flavours of raw milk Stilton, Randolph Hodgson and American cheesemaker Joe Schneider went about recreating the venerable cheese on the Welbeck estate in Nottinghamshire. In late 2006 Stichelton was born. </div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689397018316034082" src="http://4.bp.blogspot.com/-wdeGVvYsqnI/TvTMccbk0CI/AAAAAAAABMo/lqtB8J_em1E/s400/IMG_1987.JPG" style="cursor: pointer; display: block; height: 189px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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I usually make this cake as mini muffins for canapes as, quite honestly I have had a slight aversion to ever seeing this combination as a loaf cake again. But as of today, I will be indulging in the salty, sweet, creamy complex cake as I curl up in my shabby leather fire side chair. Well, if not exactly the sentiment is very much there.</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5689478000291378978" src="http://4.bp.blogspot.com/-dy8CnMeK-4I/TvUWGNzEdyI/AAAAAAAABNA/H2uHd0DzU0w/s400/P3154418.jpg" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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Savoury mini muffins</div>
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<b>Stichelton, fig & walnut savoury cake</b></div>
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<ul>
<li>100ml olive oil</li>
<li>100ml white wine (I used a Pinot Grigio)</li>
<li>4 eggs</li>
<li>275 Stichelton crumbled (& yes of course you can use Stilton, if you must)</li>
<li>50gm sliced dried figs</li>
<li>50gm walnuts broken</li>
<li>180gm SR white flour</li>
<li>pinch salt (careful, as Stichelton is salty)</li>
</ul>
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<ol>
<li>Combine the olive oil, white wine and eggs and whisk well</li>
<li>Add crumbled Stichelton, nuts and figs</li>
<li>Add flour & salt and combine</li>
<li>Pile into a lined cake tin of your choice</li>
<li>Bake in preheated oven of 180C about 35-40 mins, testing to see the centre is cooked.</li>
<li>Allow to cool</li>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com6tag:blogger.com,1999:blog-2461465683645074068.post-66593920579882472032011-12-05T22:40:00.024+00:002015-12-12T09:08:17.602+00:00Panforte<div style="text-align: left;">
<b>Panforte & Other Christmas Food Gifts</b></div>
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<a href="http://3.bp.blogspot.com/-O9OyqYNPpl4/Tt1Qdf0GVHI/AAAAAAAABLg/yirYgsWe8_s/s1600/IMG_1955.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682786772497880178" src="http://3.bp.blogspot.com/-O9OyqYNPpl4/Tt1Qdf0GVHI/AAAAAAAABLg/yirYgsWe8_s/s400/IMG_1955.JPG" style="cursor: hand; cursor: pointer; display: block; height: 225px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Panforte, the Sienese classic fruit cake</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682787214950041986" src="http://3.bp.blogspot.com/-K_pLyuM_7pc/Tt1Q3QE6iYI/AAAAAAAABLs/m3qdCmaY42c/s400/IMG_1932.JPG" style="cursor: pointer; display: block; height: 260px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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Spiced Nuts</div>
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I have for too many years crammed Christmas shopping into the last week, remonstrating with myself that next Christmas things will have to change. At last the annual berating has sunk in and this festive season I'm sparing myself the misery of shopping and everyone is getting <a href="http://mudpiesandminestrone.blogspot.com/2009/12/candied-orange-and-lemon.html">food gifts</a>. <br />
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All day I have baked panforte, <a href="http://mudpiesandminestrone.blogspot.com/2009/12/pistachio-and-cranberry-biscotti.html">Christmas biscotti</a>, spiced nuts, chocolate dipped orange peel. And a vast improvement it was from the shopping streets of central London, I've had a delightful day imbuing the gifts with the good vibrations of happy cooking. No stress, lovely day. What took me so long...…?</div>
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The Panforte (strong bread) is a packed with all that is Christmas; fruit, nuts, sugar and spice. It pairs very well with cheese. For the last few years I have been making my spin on this Sienese classic. This year I am sharing the recipe, which up to now has been a secret. So here it is. Try serving this with cheese, a Parmesan works particularly well.</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682786766644169506" src="http://1.bp.blogspot.com/-6alrh1_agfs/Tt1QdKAdyyI/AAAAAAAABLU/D-j4bCETBgI/s400/IMG_1963.JPG" style="cursor: pointer; display: block; height: 225px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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Try serving with a hard salty cheese</div>
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<div>
<b>Panforte</b></div>
<div>
<ul>
<li>100 gms hazelnuts roasted and roughly chopped </li>
<li>150 gms ground almonds</li>
<li>25 gms green pistachio roughly chopped</li>
<li>150 gms orange & lemon candied peel (so much nicer when you do homemade) chopped tiny</li>
<li>50 gms figs chopped small</li>
<li>100 gms glace cherries (leave whole but toss in the flour so they separate)</li>
<li>zest of 1 unwaxed lemon</li>
<li>70 gms rice flour </li>
<li>150 gms soft brown sugar</li>
<li>30 gms butter</li>
<li>60 gms best quality honey (I used raw Norfolk honey)</li>
<li>1 tsp aniseed</li>
<li>half tsp cinnamon</li>
<li>quarter tsp ground cloves</li>
<li>good pinch of fresh grated nutmeg</li>
<li>a sheet of rice paper cut to the size of your cake tin.</li>
</ul>
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You will need a 20cm loose bottomed cake tin.</div>
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Method</div>
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<ol>
<li>Line the cake tin with the rice paper.</li>
<li>Pre heat the oven to 160C.</li>
<li>Assemble all the nuts (chopped) and dried fruit which you have cut tiny. The cherries are best tossed in some of the rice flour so they don't clump together.</li>
<li>Combine the rice flour with the 4 spices and add to the nuts and fruit.</li>
<li>In a pan heat the butter, sugar and honey until it melts and just comes to the boil.</li>
<li>Quickly add the butter/sugar/honey mix with the fruit, nuts and spices and mix until thoroughly combined. It's hard work. You want to make sure its evenly mixed.</li>
<li>Press the mixture into the tin and work it down so the mixture is even. Bake in the oven for about 25 minutes. You are looking just to set it, so don't wait for it to turn dark, you want a light golden colour. As it cools, it will further set.</li>
</ol>
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<b>Spiced Nuts</b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5682786298404010658" src="http://2.bp.blogspot.com/-WsDV6qyK9lU/Tt1QB5rT-qI/AAAAAAAABLI/U20oH9l33po/s400/IMG_1942.JPG" style="cursor: pointer; display: block; height: 225px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><br /></span></span></b></div>
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2 recipes here for spicing mixed nuts, which makes a great gift. Almost impossible not to eat half of them as you cook.</div>
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<b>Rosemary & Fennel</b></div>
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<ul>
<li>500gms of mixed nuts (I used macadamia, pecans, whole almond & cashews)</li>
<li>2 Tbsp fresh Rosemary leaves chopped</li>
<li>2 tsp fennel seeds</li>
<li>2 tsp sea salt flakes (Maldon or Cornish)</li>
<li>2 tsp golden caster sugar</li>
<li>half tsp cayenne pepper</li>
<li>2 Tbsp sunflower or vegetable oil</li>
</ul>
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<b>Method</b></div>
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<div>
<ol>
<li>Pre heat oven to 180C</li>
<li>Mix the spices & herbs with the oil and coat the nuts thoroughly</li>
<li>Put on a baking sheet and bake for about 15 minutes, keeping a keen eye on it as the edges catch and burn quickly. Keep turning the nuts over until evenly golden.</li>
</ol>
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<b>Spiced Nuts</b></div>
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<div>
<ul>
<li>1 Tbsp sunflower or veg oil</li>
<li>1 Tbsp white sugar</li>
<li>1 tsp curry powder</li>
<li>1 tsp ground cumin</li>
<li>1 tsp whole coriander seeds</li>
<li>half tsp cayenne pepper</li>
<li>1 tsp sea salt flakes</li>
</ul>
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Method as above.</div>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com1tag:blogger.com,1999:blog-2461465683645074068.post-19525254869546456322011-11-21T21:25:00.083+00:002011-11-29T18:19:14.456+00:00A day in the forest cooking with acorns<div style="text-align: center;"><br /></div><a href="http://4.bp.blogspot.com/-keNQLYsLyrg/TsvmBhykRJI/AAAAAAAABGo/WXdpP8m1KPs/s1600/IMG_1825.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="http://4.bp.blogspot.com/-keNQLYsLyrg/TsvmBhykRJI/AAAAAAAABGo/WXdpP8m1KPs/s400/IMG_1825.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677884669155361938" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Mighty oaks from little acorns grow</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-jVvc2-mpQmg/Ts2BlbJfNjI/AAAAAAAABHY/bVvI6etda6A/s1600/IMG_1791.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-jVvc2-mpQmg/Ts2BlbJfNjI/AAAAAAAABHY/bVvI6etda6A/s400/IMG_1791.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678337185126757938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 286px; " /></a><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Acorn processing kit</span></b></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div></div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">The oak is a mystical, wise and majestic soul. The mighty acorn is the subject of fables, myths and sayings of wisdom.</span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> "</span></span></i><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">An acorn holds the promise of a thousand forests". </span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> But when it comes to harvesting and eating the fruits of the oak tree there is taboo and a belief that they're toxic and only good for squirrels and swine.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Far from the case, for our stone age ancestors, acorns were the main staple starch food, supplementing hunted meat and foraged berries. Oaks grew abundantly from China, through the far East, Russia, Europe and North America down to Mexico. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">This week end I had the chance to rekindle my inner acorn knowledge and reconnect with what my ancient hunter gatherer fore-bearers spent a good deal of their time engaged in the business of processing, cooking and eating acorns. A day in an enchanted forest in Sussex our guide Anna Richardson of Native Hands showed us how to process and cook the fruits of the oak tree. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><a href="http://4.bp.blogspot.com/-t3GfWMm9Gc8/TsvmBCE6z9I/AAAAAAAABGc/c4gSSFgwREs/s1600/IMG_1824.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-t3GfWMm9Gc8/TsvmBCE6z9I/AAAAAAAABGc/c4gSSFgwREs/s400/IMG_1824.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677884660642402258" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">The rock hard kernels need to be broken & ground down to flour.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">The first task in processing acorns is to turn the acorns into flour. Once the acorn is opened, you must break the kernel down. This is best done with a stone grinder (stone age mortar and pestle, family please note Christmas present ideas). Then to grind broken kernels down into flour. We used a maize grinder, though a coffee mill will suffice.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-WziI97kcats/TsvopaMAKjI/AAAAAAAABHM/mxxrSNE1YJ4/s400/IMG_1840.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677887553332587058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Once ground, it must be leached of bitter tannins.</span></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Next step is to leach out the bitter tannins. Tannin is water soluble so simply many changes of water over 3 or 4 days, until the water is less dark brown will suffice. Then your acorn meal is ready to cook with or to dry out and store.</span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Acorns have a wonderful buttery & earthy flavour. Anyone who has eaten the Iberico ham from acorn fed pigs will know the wonderful oily flavour of the celebrated charcuterie. This, until recently was my way of indirectly imbibing upon acorns, through the beasts who had consumed them.</span></span></div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></span></div></div><div style="text-align: left; "><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Acorn Bread</span></span></b></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><b></b>The day's highlight was the acorn bread baked in a </span></span><a href="http://en.wikipedia.org/wiki/Dutch_oven"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">dutch oven</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">. It was a gastronomic top 5 moment, when as the glowing embers were brushed off the cast iron pot, out emerged a triumphant steaming crusty, dark loaf of ancient wheat & acorness. The best tasting loaf I have ever eaten.</span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">The acorn bread was a blend of </span></span><a href="http://en.wikipedia.org/wiki/Khorasan_wheat"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;">kamut</span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"> flour & acorn flour (3parts kamut/1part acorn) kneaded with yeast, salt and water in the usual way and given a day long proving, knocked back twice then baked in a dutch oven. </span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><div><a href="http://1.bp.blogspot.com/--VSXU_ItbK0/TsvoobbC5rI/AAAAAAAABG0/QryefUQtx2M/s1600/IMG_1827.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/--VSXU_ItbK0/TsvoobbC5rI/AAAAAAAABG0/QryefUQtx2M/s400/IMG_1827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677887536484247218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></a></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Dutch oven</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-Bf_wXQW04sY/Ts2GipP2pVI/AAAAAAAABIU/orVyhrAAOYI/s1600/IMG_1847.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-Bf_wXQW04sY/Ts2GipP2pVI/AAAAAAAABIU/orVyhrAAOYI/s400/IMG_1847.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678342634930087250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></a></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Magic moment.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-xB78PeryVR0/Ts2Hj2f5wMI/AAAAAAAABIs/bHT0kKEUOV4/s400/IMG_1849.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678343755178557634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">The lovely Anna Richardson beaming with pride at her bread.</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:-webkit-xxx-large;"><a href="http://1.bp.blogspot.com/-mLn8rnG-nbc/Ts2Gi8BuddI/AAAAAAAABIg/ga3QHKeyWI4/s1600/IMG_1857.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/-mLn8rnG-nbc/Ts2Gi8BuddI/AAAAAAAABIg/ga3QHKeyWI4/s400/IMG_1857.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678342639971104210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style=" font-weight: normal; font-family:Arial, sans-serif;"><div style="text-align: left; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:medium;">Acorn, Hawthorn Berry & Sloe Pudding (authentic stone age special)</span></b></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-weight: normal; font-family:Arial, sans-serif;font-size:medium;"><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-yalOUVr5kk0/Ts2DfLAJgkI/AAAAAAAABH0/nF6-JSGQnzo/s400/IMG_1803.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678339276736660034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></div><div><span class="Apple-style-span" style="font-size:16px;"><table cellspacing="0" width="100%" style="text-align: center; margin-top: 5px; font-family:Arial, sans-serif;font-size:12px;"><tbody><tr><td colspan="2"><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-weight: normal; font-family:Arial, sans-serif;"><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-size:small;">Poached apple & sloes - roughly mashed acorn - hawthorn berries</span></b></div></span></b></span></div><div style="text-align: center; "><b>Poach the haws & strain through a sieve</b></div><div style="text-align: center; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-czvd7PAAUVQ/Ts2DetHnPOI/AAAAAAAABHk/IxcZYO0RjLA/s400/IMG_1845.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678339268714904802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Mix all three together.</span></b></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Plop into a sycamore leaf and use stalk to thread closed</span></b></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center; "><a href="http://2.bp.blogspot.com/-UMY8oS61SMQ/Ts2FGGPKkoI/AAAAAAAABH8/gcUXWLVO7Ew/s1600/IMG_1852.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/-UMY8oS61SMQ/Ts2FGGPKkoI/AAAAAAAABH8/gcUXWLVO7Ew/s400/IMG_1852.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678341044983992962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></a></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Leave in the embers of the fire for about 20 minutes.</span></b></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-jl8esMxZl-8/Ts2FGdTLidI/AAAAAAAABII/YFe9npipNlo/s400/IMG_1860.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678341051174848978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 272px; " /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;">Open the leaf and enjoy dessert</span></b></span></div></td></tr></tbody></table></span></div></span></span></b></span></div></span><span class="Apple-style-span" style="font-size:small;">Fred Flintstone Burgers</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><b><span class="Apple-style-span" style=" font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="http://2.bp.blogspot.com/-8yWRElYtXM0/Ts993fHLGnI/AAAAAAAABKk/3Y1udhqWJpM/s400/IMG_1802.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678896047335348850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:x-small;"><b>Fry some onions, add to acron flour, grated carrot, courgette & anything else you fancy</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=" font-weight: normal; font-family:Arial, sans-serif;font-size:medium;"><div style="display: inline !important; "><span class="Apple-style-span" style=" ;font-size:16px;"><table cellspacing="0" width="100%" style="text-align: center;margin-top: 5px; font-family:Arial, sans-serif;font-size:12px;"><tbody><tr><td colspan="2"><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="http://2.bp.blogspot.com/-KbOH-KB361Q/Ts9922lNiiI/AAAAAAAABKY/iVaAmnLjwak/s400/IMG_1818.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678896036455483938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 225px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><b><span class="Apple-style-span" style="font-size:x-small;">Form into burger shapes and shallow fry in oil</span></b></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">A memorable day in the woods. I can't wait till next autumn when acorn will be on my menu. Acorn canapes with roasted squirrel and haw jelly?</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="color:#979797;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">As a corny, but irresistible foot note I bought these shoes this week. Do they look like an acorn eaters shoes?</span></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/-wMM_vgze3r4/Ts7PtTuhTLI/AAAAAAAABJE/RQgQIRmMVjQ/s400/IMG_1892.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5678704557457231026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 225px; height: 400px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><br /></span></span></div></span></td></tr></tbody></table></span></div></span></span></b></span></div></span></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com4tag:blogger.com,1999:blog-2461465683645074068.post-50159357715449806712011-10-09T15:49:00.019+01:002012-11-24T12:00:42.134+00:00Crab, Corn & Chili<div style="text-align: center;">
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<a href="http://2.bp.blogspot.com/-xXg0CQAyBnU/TpH1dRIJwoI/AAAAAAAABFY/Vr0O233LHQM/s1600/IMG_1557.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661576089744032386" src="http://2.bp.blogspot.com/-xXg0CQAyBnU/TpH1dRIJwoI/AAAAAAAABFY/Vr0O233LHQM/s400/IMG_1557.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Dorset Spider Crab </div>
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<a href="http://4.bp.blogspot.com/-R2Y8XOtdPMw/TpHT_AW4hxI/AAAAAAAABFQ/V8d12ielPJw/s1600/IMG_1705_2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661539285962622738" src="http://4.bp.blogspot.com/-R2Y8XOtdPMw/TpHT_AW4hxI/AAAAAAAABFQ/V8d12ielPJw/s400/IMG_1705_2.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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Crab and Corn Chili Fritters</div>
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Hello Folks!<br />
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It's been an absurdly long time, where I almost got into the returning late library book syndrome. Also a lack of camera, then a new camera but couldn't transfer the images to my computer, and a whole host other excuses. So without further ado, I will share here my afternoon's endeavours with the fruits of my forraging from the farmers market. </div>
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Having just got to the end of a marathon summer of cooking and catering, I have as most people do on their first day off, gone down with a filthy cold with fever. The food we crave at such times is usually strong, umami and robust. Something to cut through the deadened senses and create some sensory stimulation. Of course chili, garlic, shellfish and onions are all good choices. The bright and cheery colour of corn is uplifting and soothing.</div>
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I took this beautiful spider crab and extracted his meat and then made a crab stock. This is where the real treasure is buried. A crab stock is a culinary gem, a crab bisque the ultimate soup in my opinion. And boy do I intend to make a crab and sweetcorn soup tomorrow from it. </div>
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In the meantime staying with the crab, chili & corn combination I made some fritters. A fast and easy meal. Once you have extracted the crab meat of course, from start to finish 15 minutes flat. To beat an egg, whisk in some flour, chop some spring onions, chili, zest a lemon and flake the crab meat in, fry the fritters and boil some beans. Now how hard can that be? This would work just as well (though I doubt as delicious) with tinned crab meat and corn. </div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5661538730857412226" src="http://1.bp.blogspot.com/-3YXR4DXn6IY/TpHTesbfNoI/AAAAAAAABFI/OMLzYEWP3Yk/s400/IMG_1701.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<b>Crab & Corn Fritters</b></div>
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For 4</div>
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<ul>
<li>The meat from one decent sized crab (approx 1 kilo - yields approx 200-250gm)</li>
<li>Corn kernels scraped from 2 cobs (boiled for about 7/8 minutes)</li>
<li>2 eggs beaten</li>
<li>100 grammes plain white flour</li>
<li>6 Spring onions sliced finely</li>
<li>A handful of mint</li>
<li>Zest of a lemon </li>
<li>2 jallapeno chilis</li>
<li>Sunflower oil for shallow frying</li>
<li>Salt and pepper</li>
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<b>Method</b></div>
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<li>Mix the egg and flour to form the basis of the batter. </li>
<li>Add the corn kernels, mint, spring onions, chili and mix well.</li>
<li>Fold in the crab meat and mix carefully and season.</li>
<li>Heat oil in frying pan and when very hot, fry spoonfuls of the mixture until crispy on both sides.</li>
<li>Drain of kitchen paper and serve with chili jam or mayonnaise and a palate cleansing salad.</li>
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<b>Crab, Corn & Chili Soup</b></div>
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Now for those beautiful shells.....</div>
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After extracting the meat and saving the shells, smash them up with a rolling pin being careful not to get in the way of flying shards of shell. Then follow the usual procedure for stock making, although with fish and shellfish stocks, only a short simmer is needed.</div>
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<b>Crab Stock</b></div>
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<li>Crab shells</li>
<li>1 onion cut up small</li>
<li>1 leek cleaned and cut up small</li>
<li>1 small carrot cut up small</li>
<li>2 sticks of celery</li>
<li>4 or 5 tomatoes cut up</li>
<li>2 bay leaves</li>
<li>10 peppercorns</li>
<li>1 tsp fennel seeds</li>
<li>Some parsley stalks</li>
<li>Sprig of thyme</li>
<li>2 Tbsp olive oil</li>
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<li>Heat the oil in a stock pot and saute the onion, celery, carrot and crab shells until they begin to colour and aromas are released. About 10 minutes.</li>
<li>Add all the other ingredients, and add water to cover.</li>
<li>Bring to the boil and continually skim off the scum that may arise.</li>
<li>Turn down the heat to simmer for 20 minutes.</li>
<li>Strain through a fine seive and reserve. </li>
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This stock freezes very well. Keeps in the fridge for about 3 days.</div>
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Crab Stock</div>
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Crab, Corn & Chili Soup </div>
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<b>Method for Soup</b></div>
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<li>2 Shallots diced</li>
<li>2 cloves of garlic</li>
<li>1 leek cleaned and chopped finely</li>
<li>4 cobs of corn - scrapped of kernels</li>
<li>1 litre of crab stock (heated)</li>
<li>A good pinch of saffron infused with a little of the crab stock</li>
<li>250ml double cream</li>
<li>Fresh chili chopped finely</li>
<li>Juice of 1 lemon (or lime)</li>
<li>Optional crab meat </li>
<li>Knob of butter and glug of olive oil</li>
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<li>Firstly heat the butter and oil and saute the shallots and leeks until soft and tender but not golden (about 3-5 minutes)</li>
<li>Add the garlic and chili followed by the corn kernels, fry for about 3 minutes</li>
<li>Add the hot crab stock and bring to a simmer and leave for about 20 minutes until the corn is cooked.</li>
<li>Take off the heat and add the lemon juice and cream.</li>
<li>Add the crab meat if using.</li>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com1tag:blogger.com,1999:blog-2461465683645074068.post-85972700697430103342010-12-11T16:16:00.016+00:002015-12-12T09:13:35.033+00:00Chestnut & Mushroom Pudding - Vegetarian Christmas<a href="http://2.bp.blogspot.com/_iZx6rIM3OTI/TQOk5nEqWDI/AAAAAAAABEE/rKa1UxMBb5g/s1600/IMG_5920.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549460475498616882" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TQOk5nEqWDI/AAAAAAAABEE/rKa1UxMBb5g/s400/IMG_5920.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Chestnut, mushroom & nut pudding with shallot & madeira sauce</div>
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For most folk rolling up their sleeves to take on the often challenging festive catering, the vegetarian at the table can cause the most consternation. Many people are thrown and end up just buying a veggie ready meal. This delicious combination uses all the seasonal standards; chestnuts, mushrooms, walnuts and robust herbs. The suet crust is a wintry and comforting wrapper which soaks up the madeira and shallot sauce. </div>
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The quantities given in this recipe will make about 2 portions, enough for 2 small individual bowls. Of course you can double up for a large version. You will have some filling left over which would not be out of place on your own turkey plate.<br />
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<div style="text-align: left;">
<b>Chestnut & mushroom filling</b></div>
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<ul>
<li>1 small onion & bayleaf</li>
<li>2 cloves garlic</li>
<li>1 small stick of celery</li>
<li>50gms dried chestnuts (soaked over night and boiled for an hour) or 100gms chestnuts either from vacpac or an overpriced jar.</li>
<li>100gms chestnut mushrooms chopped quite small but not too fine</li>
<li>50gms mixed nuts roughly chopped (keep the shape of some)</li>
<li>1 tablespoon of breadcrumbs</li>
<li>generous knob of butter</li>
<li>1 tablespoon plain flour</li>
<li>100ml of vegetable stock (use some of the cooking liquid of the chestnuts if using)</li>
<li>A generous glug of madeira wine (or use red wine)</li>
<li>A good handful of mixed sage, parsley, thyme </li>
<li>Seasoning</li>
</ul>
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<div>
<ol>
<li>Firstly fry the chopped onion in the butter with a bayleaf, until soft (5 minutes)</li>
<li>Add the chopped garlic, and finely chopped celery and the roughly chopped mushrooms, fry until soft.</li>
<li>Add the flour and stir until absorbed and cook on a low heat stirring all the time to 'cook' the flour. Then take off the heat as you add the madeira or wine, stir so that the liquid absorbs evenly, then add the stock, </li>
<li>Put back on the heat and cook for about a minute, then add the chopped chestnuts, nuts and stir in the breadcrumbs and herbs. Season to taste and set the mixture aside.</li>
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You can reserve the mixture for several days or freeze until you want to use it.</div>
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<b>Suet Crust</b><b><span class="Apple-style-span" style="font-weight: normal;"></span></b><br />
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<b><span class="Apple-style-span" style="font-weight: normal;">(enough for 2 small pudding basins)</span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;"></span></b><br />
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<ul>
<li><b><span class="Apple-style-span" style="font-weight: normal;">150gms self raising flour</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">75gms vegetarian suet </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">half teaspoon dried mustard powder</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">half a handful of mixed herbs</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Salt</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Some butter for greasing </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">A little foil and some greaseproof paper and string</span></b></li>
</ul>
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<ol>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Put a pan large enough to contain the pudding bowl, or bowls on to boil.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Mix the flour, salt, suet, herbs and mustard powder with enough water to bring it together into a soft and pliable dough. Go slowly with the water!</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Separate one quarter of the dough which will be for the lid.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Lightly butter the pudding bowl.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Roll out the pastry into a circle which will line the pudding bowl.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Pile in the mixture and then roll out the remaining quarter into a round to cover the bowl. Trim off the excess and dampen the suet disk edges so that it sticks to the top of the pudding bowl.<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><span class="Apple-style-span" style="color: rgb(0 , 0 , 0);"><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TQOk4x0YfMI/AAAAAAAABDs/O-PnB9jiR7U/s1600/IMG_5874.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549460461203258562" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TQOk4x0YfMI/AAAAAAAABDs/O-PnB9jiR7U/s400/IMG_5874.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"></span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"></span></span></span></b></li>
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<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><br /></span></span></b></div>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Grease a piece of foil and place on top of the pudding. Then cover with greaseproof paper tying a piece of string to securely fix the paper down. Trim the paper.<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549460468287902802" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TQOk5MNflFI/AAAAAAAABD0/NFyUUzRXn50/s400/IMG_5877.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></span></b></li>
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<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><br /></span></span></b></div>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Lower this into the boiling water (which should be about 3/4 up the side of the pudding bowl.</span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Allow to simmer for about 2 hours. </span></b></li>
<li><b><span class="Apple-style-span" style="font-weight: normal;">Allow to rest for about 10 minutes and then turn out the glorious pudding, preferably on a bed of red cabbage and serve the sauce around the outside.</span></b></li>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: rgb(0 , 0 , 238);"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5549460469649866578" src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TQOk5RSNf1I/AAAAAAAABD8/ohu4FHXZnsE/s400/IMG_5917.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
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<b>Madeira Sauce</b></div>
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<div>
1 small shallot finely chopped</div>
<div>
1 tablespoon balsamic vinegar</div>
<div>
1 sprig of thyme</div>
<div>
half a wine glass of Madeira wine </div>
<div>
100ml veg stock</div>
<div>
25gms butter.</div>
<div>
<ol>
<li>Fry the chopped shallot in the a knob of the butter with the thyme for about a minute.</li>
<li>Add the balsamic vinegar and allow to boil away.</li>
<li>Add the Madeira and allow to simmer away to almost nothing.</li>
<li>Add the vegetable stock and allow to simmer away by half.</li>
<li>Off the heat whisk in the butter which will give a silky shine and lovely buttery flavour.</li>
<li>Season to taste.</li>
</ol>
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You can make in advance and reheat gently.</div>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com5tag:blogger.com,1999:blog-2461465683645074068.post-48236950729233228022010-11-25T13:14:00.012+00:002010-11-25T22:11:57.181+00:00Chicken Noodle Soup, Well Being & Happiness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TO7TlZELaNI/AAAAAAAABDM/pdVe_2I7s-Q/s1600/IMG_5855.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TO7TlZELaNI/AAAAAAAABDM/pdVe_2I7s-Q/s400/IMG_5855.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5543600830676691154" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TO7Tk6T4mfI/AAAAAAAABDE/E0ooWoLLe8o/s1600/IMG_5848.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">Steaming, spicy, warming bowl of goodness</span></a></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TO7Tk6T4mfI/AAAAAAAABDE/E0ooWoLLe8o/s1600/IMG_5848.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-size:medium;">London has just plummeted in temperature and now is the time for warming & comfort-giving food. Food which gives us a glow and enhances well being. </span></span></a><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">As I write I hear on the radio David Cameron talking about how well being could be evaluated. I say a bowl of chicken noodle soup is a definition of well being and happiness, and we would all be better off if everyone was drinking it. (Vegetarians would have a meat free option of course). <br /></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">This chicken soup is also topical as we are in E</span><a href="http://www.acrplus.org/EWWR"><span class="Apple-style-span" style="font-size:medium;">uropean Waste Reduction Week</span></a><span class="Apple-style-span" style="font-size:medium;"> . Virtually all the ingredients for this soup were scraps plus a minor contribution from the store cupboard. The basis of the soup is of course </span><a href="http://mudpiesandminestrone.blogspot.com/2009/05/chicken-soup.html"><span class="Apple-style-span" style="font-size:medium;">chicken stock, </span></a><span class="Apple-style-span" style="font-size:medium;">principally made from scraps and leftovers of the chicken carcass. </span></div><div><br /></div><div>This soup is dedicated to using up your leftovers, national well being and happiness.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-size:23px;"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TO7Tk6T4mfI/AAAAAAAABDE/E0ooWoLLe8o/s400/IMG_5848.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5543600822421068274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">A raid in the cupboard and fridge to find a few bits</span></div><div style="text-align: center;"><br /></div><div style="text-align: left;">This is an idea for soup, and of course can include anything.</div><div style="text-align: left;"><ul><li>1 shallot diced finely</li><li>2 cloves of garlic chopped</li><li>1 small thumb of ginger peeled and sliced</li><li>2 chilis (depending on how hot you wish), supplemented with a few dried</li><li>1 lime</li><li>2 star anise</li><li>2 small carrots</li><li>A quarter of slightly worse for wear pointed cabbage</li><li>A few leaves of mint</li><li>A small bundle of noodles (you could add pasta)</li><li>750ml of chicken stock (so much the better when it's from a carcass)</li><li>2 Tablespoons sunflower oil</li><li>Some shredded chicken meat </li><li>Seasoning</li></ul><div><ol><li>Heat oil in pan and add the shallots for 2 minutes, then add the garlic, chili and ginger, fry for a minute.</li><li>Add the carrots and stir fry for a minute or two.</li><li>Add the chicken stock and bring to a boil, turn down to simmer for 10 minutes.</li><li>Add the finely shredded cabbage and when the stock is simmering, add the noodles and cook until soft. Add the shredded chicken to warm through.</li><li>Serve with chopped mint and squeeze of lime juice.</li></ol><div>Smile and be warm and happy.</div></div></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com3tag:blogger.com,1999:blog-2461465683645074068.post-17515272154569242512010-11-14T20:45:00.043+00:002013-03-20T07:44:11.276+00:00Love Food Hate Waste 5 Rescue Recipes<div>
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<a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBrGUYpS9I/AAAAAAAABCs/sxnqu_YASOY/s1600/pear%2Bcake.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539545297961176018" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBrGUYpS9I/AAAAAAAABCs/sxnqu_YASOY/s400/pear%2Bcake.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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No one can deny that food waste is an unpalatable subject, even more so are the statistics. Here are some of the facts.... </div>
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<ul>
<li>We throw away 7.2 million tones of <b>household</b> food & drink waste each year </li>
<li>4.4 million tones of this total is food & drink which is <b><i>avoidable!</i></b></li>
<li>£12 billion a year is thrown to landfill. A staggering 60% of household food waste ends up there. This is equivalent to 9 Wembley Stadiums every year.<b><i> </i></b></li>
<li>This is £480 each year for the average household or £600 a year for families with children, equivalent to £50 per month.</li>
<li>The food sent to landfill generates methane, a greenhouse gas more powerful than carbon dioxide.</li>
<li>This emission is equivalent to 20 million tones of carbon dioxide.</li>
<li>If we stopped wasting food it would be equivalent to taking 20% of the cars off our roads.</li>
</ul>
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It is sobering reading. These statistics are published by Love Food Hate Waste, the campaign which was launched 6 years ago to tackle the food waste in the UK by domestic households. This is not the industry sector, for which we have no influence. </div>
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This means you and me. We are in wholesale denial about our own part in throwing away food with 84% believing that they throw no food away or hardly any food away.</div>
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Hmmm, 7.2 million tonnes got there somehow......</div>
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Over the last year I have held cooking demonstrations for the Love Food Hate Waste campaign, showing how using the foods that are often thrown away can be delicious and very easy to prepare.</div>
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<a href="http://www.lovefoodhatewaste.com/">Love Food Hate Waste </a>run an informative and resource packed website with excellent tips about storing food, using it up and portion control. Much of the avoidable waste is us cooking more than we eat. One of the top tips from LFHW is to have a well thought out store cupboard, giving you plenty of scope for using up the scraps.</div>
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So without further reason to feel incapacitated with the overwhelm of hopelessness in the face of mega tonnes of rotting food in the landfill, it is heartening to realise that changing this can start in your own kitchen. Simply deciding that left overs are worth using, eating up, re-hashing and fun. Some of the family's favourite meals are the left over creations. </div>
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Here are 5 recipes showing some simple rescue recipes.</div>
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Pear Cake</span></span></div>
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<span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: medium;">I am as guilty as the next person when it comes to buying fruit that I don't always eat up. About a tenth of all food waste is fruit. This excellent rescue recipe can save a bowl of pears or apples from going into the bin with store cupboard stand-bys.</span></div>
<div>
<ul>
<li>225g softened butter</li>
<li>225g caster sugar (reserve a tablespoon)</li>
<li>About 400-500gms of apples or pears of any variety chopped up into small dice.</li>
<li>The rind of 1 lemon finely grated and its juice</li>
<li>4 eggs</li>
<li>225g self raising flour</li>
<li>1 tsp baking powder</li>
<li>1 tablespoon ground almonds (optional)</li>
</ul>
<div>
<ol>
<li><span class="Apple-style-span" style="font-size: medium;">Blend the butter and sugar until pale.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Add the eggs one at a time and beat until blended.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Add the lemon and almonds</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Fold in the flour and baking powder.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Gently add and fold in the fruit.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Pile into a 22cm springform baking tin 22 cm, sprinkling the top with reserved tablespoon of sugar and bake at 170C for about 45 minutes or until it is golden and cooked in the middle.</span></li>
<li><span class="Apple-style-span" style="font-size: medium;">Release the mould when cool and serve. </span></li>
</ol>
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<span class="Apple-style-span" style="color: #0000ee; font-size: 11px;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539580123312952162" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TOCKxa7iE2I/AAAAAAAABC0/lxR0CcDRamY/s400/IMG_5830.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<div style="text-align: center;">
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Rocket and Walnut Pesto</span></span></div>
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<span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: 11px; font-weight: normal;"><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBqULH6wJI/AAAAAAAABCE/fQXSVOd0Aw8/s1600/pesto.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539544436481638546" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBqULH6wJI/AAAAAAAABCE/fQXSVOd0Aw8/s400/pesto.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></span></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">Will keep for a least 2 weeks in a jar in the fridge</span></span></span></div>
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">An instant ready meal</span></span></span></div>
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<span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
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Virtually everyone admits to throwing away salad and herbs. Full of good intentions when out buying and no doubt seduced with 'buy one get one free' offers. This rocket and walnut pesto recipe can save that rocket just on the turn with ingredients we very often have in our store cupboard. The same remedy can be applied to any mixture of herbs or watercress.</div>
<div style="text-align: left;">
<ul>
<li>50g rocket</li>
<li>1 clove of garlic</li>
<li>25g walnuts</li>
<li>25g finely grated Parmesan or other hard cheese</li>
<li>50ml olive oil</li>
<li>Salt and pepper</li>
</ul>
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<div style="text-align: left;">
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<span class="Apple-style-span" style="color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539544422781450690" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TOBqTYFiecI/AAAAAAAABB0/UvkOCiIDSb8/s400/pesto%2Bingred.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<div style="text-align: center;">
Rocket, olive oil, garlic, Parmesan and walnuts (packet nuts work perfectly)</div>
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Simply blend all the ingredients in a food processor, adding finely grated hard cheese at the end.</div>
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Adding chili would be a welcome addition</div>
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Cornbread </span></span></div>
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<div style="text-align: left;">
Sometimes we buy special ingredients for a recipe and use what is needed and then leave the said ingredient languishing in the cupboard for months. Thrown out when we have exceeded the use by date. On my last Love Food cooking demo I was asked to feature some ingredients that may normally be left behind once we have made the recipe book dish just once. Polenta or cornmeal (the same thing by the way) is a something that may be such an ingredient. This is a great grain for making muffins or cornbread.</div>
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This cornbread can be made start to finish in 25 minutes maximum and is so heart warming and comforting that once you have tried it, will become a regular fixture. It makes a welcome change from bread to serve with soup.</div>
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Standard Recipe</div>
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150g polenta, or cornmeal </div>
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150g plain flour</div>
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2 tsp baking powder</div>
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275ml buttermilk or sour milk or just milk</div>
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100ml milk </div>
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3 eggs</div>
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50g melted butter</div>
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Salt and pepper</div>
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Add any further ingredients</div>
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A baking tray about 30cm x 15cm lightly greased</div>
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<span class="Apple-style-span" style="color: #0000ee; font-size: 23px;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539543609373150882" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TOBpkB54zqI/AAAAAAAABBc/4FZP94NxpCM/s400/cornbread%2Bingred.JPG" style="cursor: pointer; display: block; height: 327px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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Firstly select what needs using up. You can add cooked meat, grated cheese, tinned corn, red onion, any herbs, veg grated. </div>
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Combine all the ingredients together, adding all the 'use up' items.</div>
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Pour into a greased baking tin and bake at 180C for about 20 minutes, until golden and cooked through.</div>
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<a href="http://2.bp.blogspot.com/_iZx6rIM3OTI/TOBplHgvwUI/AAAAAAAABBs/f7GM6bx-9r4/s1600/cornbread.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539543628058181954" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TOBplHgvwUI/AAAAAAAABBs/f7GM6bx-9r4/s400/cornbread.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Eat as soon as it comes out of the oven.....</div>
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Cauliflower Fritters</span></span></div>
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The great British cauliflower is an unsung hero. I love cauliflower sauteed in spices until caramelised and served as a salad. Making fritters another great way to use it up along with other store cupboard items. One cauliflower and a few ingredients goes a long way. Serve with a raita or herby yogurt and a bit more cupboard combing and you will have a meal on your hands. I love how my fussy son who doesn't like cauliflower loves these.....</div>
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<span class="Apple-style-span" style="color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539541941204369234" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TOBoC7fdP1I/AAAAAAAABBM/unCIcTfU5wc/s400/cauli%2Bingred.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
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<ul>
<li>1 Cauliflower<div style="text-align: left;">
</div>
</li>
<li>1 onion</li>
<li>1 or 2 chilies</li>
<li>1 tsp cumin seeds, 1tsp coriander, salt & pepper</li>
<li>3 eggs</li>
<li>Handful of coriander</li>
<li>100gms of plain flour</li>
<li>Sunflower oil for shallow frying</li>
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<a href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TOBoDIIIV3I/AAAAAAAABBU/n9o_UIZl6LY/s1600/cauli%2Bmixed.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539541944596191090" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TOBoDIIIV3I/AAAAAAAABBU/n9o_UIZl6LY/s400/cauli%2Bmixed.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<ol>
<li>Cut the cauliflower into florets and boil until cooked, mash lightly</li>
<li>Add all the other ingredients with beaten eggs and flours (I added some oatmeal)</li>
<li>Fry in hot oil until golden and cooked all the way through</li>
<li>Drain on kitchen paper</li>
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<a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBoCl34nRI/AAAAAAAABBE/13HXAFkkQmo/s1600/cauli%2Bfritters.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539541935401245970" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBoCl34nRI/AAAAAAAABBE/13HXAFkkQmo/s400/cauli%2Bfritters.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Serving idea, with herby yogurt dip and salad</div>
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Savoury Potato Skins</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-weight: normal;"></span></span></span></div>
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: medium;">16% of our wasted food is vegetables and salad. Potatoes rank highly within this total.</span></span></span></div>
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<span class="Apple-style-span" style="font-size: medium;">This is a delicious snack and served with home made soup makes a nutritious and economical meal. The beauty of this potato skin dish is that you can put anything that needs using up in. Ham, bacon, tuna, left over meat, capers, feta, peppers, courgettes, olives, sun dried tomatoes, mushrooms are some of the typical items that knock around my fridge. Often just a spoon of each, but with this rescue idea will end up as a dish in its own right.</span></div>
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<span class="Apple-style-span" style="color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539545036538391554" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBq3GgmLAI/AAAAAAAABCM/qoxnB0Q6Rpw/s400/potato%2Bingred.JPG" style="cursor: pointer; display: block; height: 232px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<span class="Apple-style-span" style="font-size: medium;">The humble potato along with some scraps </span></div>
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<span class="Apple-style-span" style="font-size: medium;">Firstly forage in the fridge and comb your cupboards</span></div>
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<span class="Apple-style-span" style="font-size: medium;">Bake the potatoes until soft</span></div>
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<span class="Apple-style-span" style="font-size: medium;">Scoop out the potato flesh, leaving the skins intact</span></div>
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<span class="Apple-style-span" style="font-size: medium;"><br /></span><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBq4tIkE7I/AAAAAAAABCc/06tVVpvAHKU/s1600/potato%2Buncooked.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539545064086442930" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBq4tIkE7I/AAAAAAAABCc/06tVVpvAHKU/s400/potato%2Buncooked.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a><br />
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<span class="Apple-style-span" style="font-size: medium;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: medium;">Lightly mash the potato flesh with a few tablespoons of milk, grating the cheese and chopping up the scraps into small pieces. Mix together and pile into the skins.</span></div>
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<span class="Apple-style-span" style="color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5539545065838577554" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TOBq4zqTh5I/AAAAAAAABCk/zNzsP6T971M/s400/potato%2Bskins%2Bfinished.JPG" style="cursor: pointer; display: block; height: 213px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<span class="Apple-style-span" style="font-size: medium;">Bake in the oven until hot through and golden on top</span></div>
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<span class="Apple-style-span" style="font-size: medium;">Serve with a salad</span></div>
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Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com0tag:blogger.com,1999:blog-2461465683645074068.post-50182912035045396922010-10-29T10:59:00.035+01:002010-11-06T17:31:48.120+00:00The Spirit of Terra Madre & An estate in South London<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TM9X4r97MeI/AAAAAAAAA_k/hAuT_OuE4rw/s1600/images.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 287px; height: 148px;" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TM9X4r97MeI/AAAAAAAAA_k/hAuT_OuE4rw/s400/images.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5534739098448376290" /></a><div style="text-align: center;"><br /></div><!--StartFragment--> <p class="MsoNormal"><!--StartFragment--> </p><p class="MsoNormal"><span lang="EN-US">In the last week I have been on a food pilgrimage to the biannual Slow Food Festival, <a href="http://www.terramadre.info/">Terra Madre</a> in Turin. <span style="mso-spacerun: yes"> </span>The Piedmonte capital city becomes the destination of 7000 delegates from 160 countries, representing every corner of the planet.<span style="mso-spacerun: yes"> </span>Farmers, food producers, cooks, teachers and young people all connected in a common interest of the food we eat and issues of food security at local and global level. <span style="mso-spacerun: yes"> </span><span style="mso-spacerun: yes"> </span>Terra Madre is a festival of food communities, where food culture and diversity are celebrated, like minds and hearts meet, ideas are exchanged.<span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal"><span lang="EN-US">Workshops, seminars, talks, debates and national meetings take place, translated into 6 languages.<span style="mso-spacerun: yes"> </span>Films, music, art, craft and national costumes colour the spectacle.<span style="mso-spacerun: yes"> </span>Running alongside this Olympic games of food culture, is the Salone Del Gusto, a food exhibition where 2000 traders from all over the world exhibit their wares in an epic market place, under the roof of the former Fiat car factory.<span style="mso-spacerun: yes"> </span>Yes, it’s mad. The overwhelm of olive oil, balsamico, Canadian red wheat, blue corn, cereals, poppy seeds, air dried Romanian mutton, fruit pasta from Azerbaijan, apricots from Afghanistan, rare varieties of Dehradun rice, more cheeses than can be comprehended, all create a gastronomic cacophony.<span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal"><span lang="EN-US">This is not the preserve of the privileged, alongside the likes of Lavazza and San Daniele hams, trades the small producer from the humblest background with a delegation of indigenous communities with air dried meats and forest berry preserves. The united nations of the small producer food world gather, trade and exchange ideas.<span style="mso-spacerun: yes"> </span>The gastronomic<b style="mso-bidi-font-weight:normal"><i style="mso-bidi-font-style:normal"> </i></b></span> <b><span class="Apple-style-span" style="font-weight: normal; ">cognescenti mix </span></b>with culinary novices. For 5 days a few acres of Turin becomes the centre of the food world. </p> <p class="MsoNormal">Despite having mixed opinions on the running of Slow Food UK, <span style="mso-spacerun: yes"> </span>I remain resolutely committed to message of Slow Food’s core tripartite of Good, Clean and Fair.<span style="mso-spacerun: yes"> </span>I spent time with some inspiring and creative members of the UK food community.<span style="mso-spacerun: yes"> </span>Amongst them, <a href="http://www.crofting.org/">Highland</a><a href="http://www.crofting.org/"> crofter</a>s from Shetland Isles and Skye, a breeder of Welsh sheep, farming on the side of Snowdon, a <b style="mso-bidi-font-weight:normal"><span class="Apple-style-span" style="font-weight: normal;">c</span><a href="http://www.trealy.co.uk/"><span class="Apple-style-span" style="font-weight: normal;">harcuterie</span></a><i style="mso-bidi-font-style: normal"> </i></b>producer (and winner of the Observer Food Magazine Producer of the Year no less) from Monmouthshire, a food scientist and academic from University of Plymouth, a talented and accomplished <a href="http://www.sanjayskitchen.co.uk/">Indian chef</a> specializing in British cuisine, who runs Slow Food Cornwall, and some of my old muckers from Slow Food London, to name but a few.<span style="mso-spacerun: yes"> </span>In a 4 day marathon we tasted, sipped, compared, recounted this or that lecture and debated the food frenzy.</p> <span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:15.8333px;"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TM9YxE6-Z4I/AAAAAAAAA_s/lMksh3gbNmc/s400/Carlo_TM.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5534740067219564418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 377px; height: 198px; " /></span><p class="MsoNormal" style="text-align: center;">Slow Food founder and leader Carlo Petrini </p><p class="MsoNormal"><span lang="EN-US">The Terra Madre is about the spirit of community and for me the salient issue is how this that can be realistically channelled into the work we do and love.<span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal"><span lang="EN-US">After the Last Terra Madre in 2008, the UK chef delegation pledged to teach young people about food and the wider issues.<span style="mso-spacerun: yes"> </span>I committed to teaching young people in deprived areas of London.<span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal"><span lang="EN-US">After nearly 2 years of this work I have started a teaching programme, which teaches cooking and places equal emphasis on sitting at the table, eating and talking.<span style="mso-spacerun: yes"> </span>It has successfully linked urban young people with the bigger picture of their food.<span style="mso-spacerun: yes"> </span></span></p> <p class="MsoNormal">Over the last year, I have run a weekly class with London Local Authority Southwark, in their Targeted Youth Service, teaching young people involved with crime or those at high risk <span style="mso-spacerun: yes"> </span>and their families.<span style="mso-spacerun: yes"> </span>The experience convinced me of its benefits and the potential for further developing it.</p><p class="MsoNormal"></p><div style="text-align: center;"><br /></div><a href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TNSUMeqLMDI/AAAAAAAABAs/vSfDNYnTklI/s1600/img004.jpg"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TNSUMeqLMDI/AAAAAAAABAs/vSfDNYnTklI/s400/img004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5536212784054480946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a><br /><a href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TNSUMGjBZ8I/AAAAAAAABAk/6d_t-8KMh_s/s1600/img003.jpg"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TNSUMGjBZ8I/AAAAAAAABAk/6d_t-8KMh_s/s400/img003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5536212777582028738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div style="text-align: center;">Southwark Youth Inclusion Programme</div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div><a href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TNSULEFcx4I/AAAAAAAABAU/uMP7hVbnas8/s1600/img001.jpg"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TNSULEFcx4I/AAAAAAAABAU/uMP7hVbnas8/s400/img001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5536212759741253506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 312px; " /></a><p></p><div style="text-align: center;">Mustafa amazed me with his take on my <a href="http://mudpiesandminestrone.blogspot.com/2010/08/stuffed-patty-pan-squash.html">Patty Pan</a> recipe!</div> <p class="MsoNormal">At a summer course I ran, I asked the group how the recent Pakistan floods & Russian fires might affect us here. ‘Wheat prices will increase’ they said.<span style="mso-spacerun: yes"> </span>I was bursting with pride as my cohort of Bermondsey youngsters had clearly been paying attention at a visit to London craft baker, <a href="http://www.flourpowercity.co.uk/home.htm">Flour Power City</a>, who generously indulged us in a bread tasting of their entire range with a talk which commanded their full attention (no small task).</p> <p class="MsoNormal"><span lang="EN-US">Which leads me straight into the co highlight of the last week.<span style="mso-spacerun: yes"> </span>I gave a demonstration on an estate in Camberwell, which was launching a new food growing garden project.<span style="mso-spacerun: yes"> </span>My demonstration featured the vegetables planned for harvesting next year.<span style="mso-spacerun: yes"> </span>A wide selection of residents ranging from half term holiday school kids, to older pensioners from an eclectic mix of backgrounds and cultures enjoyed a 4 course vegetable based feast.</span></p> <p class="MsoNormal"><span lang="EN-US">The most inspiring thing about community cooking is the way a group comes to life as they engage in conviviality and food discussion.<span style="mso-spacerun: yes"> </span>It is never long before stories of ‘my nan used to make….’ <span style="mso-spacerun: yes"> </span>and 'back home, we would ....’. <span style="mso-spacerun: yes"> </span>And the exchange of ideas and wisdom unfolds.<span style="mso-spacerun: yes"> </span>A far cry from a packet being opened and thrown in the microwave, eaten in isolation. </span></p> <p class="MsoNormal">One resident made a tea from the leaves of the quince tree.<span style="mso-spacerun: yes"> </span>Adnam is originally from Turkey and is a Camberwell forager, although he doesn’t consider it foraging, more like common sense. He explained that quince and lime leaves should <span style="mso-spacerun: yes"> </span>be picked when flowering, then dried and used for making herbal teas.<span style="mso-spacerun: yes"> </span><span style="mso-spacerun: yes"> </span>He indulged us all with quince leaf or lime leaf tea, sweetened with his own Kennington Park Lodge honey.<span style="mso-spacerun: yes"> </span>This will see off sore throats and build up immunity for winter months.<span style="mso-spacerun: yes"> </span>I imagined that this has passed down a very long line of Turkish wisdom. Everyone was touched by this example of zero food miles, available and free in their own estate.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TMqdhLsE7zI/AAAAAAAAA_I/_XNS-1l9lnE/s400/IMG_0411.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533408285576982322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></p><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;">Lime leaves picked when flowering and dried.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;">Simmered for 5 minutes for tea</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TMqdhQxmmGI/AAAAAAAAA_Q/_jGFCYr3lTY/s400/IMG_0413.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533408286942337122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></div><div style="text-align: center;">Quince leaves to ward off the winter blues and see off a sore throat</div><p class="MsoNormal">The menu of hearty vegetable broth, cheddar, leek & onion potatoes skins, spicy cauliflower fritters and quince, apple & pear stewed in syrup which was whipped up in front of them within an hour was well received and critical acclaim was in order.</p> <p class="MsoNormal">The residents all enjoyed the demo and said they were amazed at how these standard everyday vegetables had been transformed into a delicious meal so quickly and easily. I had really enjoyed being part of this day, learning myself yet another pearl of wisdom about the blessed quince and witnessing the residents of a South London estate becoming engaged in food growing, cooking and seeing their food horizons, visibly expanded.<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal">This was a real Terra Madre story.</p> <!--EndFragment--> <p></p> <!--EndFragment-->Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com3tag:blogger.com,1999:blog-2461465683645074068.post-33006900479980972642010-10-20T17:22:00.024+01:002010-11-17T19:49:56.276+00:00Quince<div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TL8xqkCvdgI/AAAAAAAAA9g/q76e3GDwBWg/s400/IMG_5590.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530193474733700610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;">English Quince</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TOQxNdDijnI/AAAAAAAABC8/bLeNg-kCMFQ/s400/IMG_5635.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540607548780088946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div><div><div>The celebrations for <a href="http://www.commonground.org.uk/appleday/">Apple day</a> started last week end. I held a cooking with apples demonstration in Crouch End. There, a few hundred of the local community came to celebrate apples, with an old fashioned apple press, apple cakes, varieties galore with bizarre names and a fascinating talk from John Selborne of the <a href="http://www.blackmoor.co.uk/">Blackmoor Nursery</a> in Hampshire on the evolution of the apple from it's origins in Kazakhstan. </div><div><br /></div><div>For my demo, as well as green tomato & apple chutney, I side stepped slightly from the apple to introduce a first cousin, the blessed English quince.</div><div><br /></div><div>Every year I look forward to the arrival of quince. The English quince can be hard to get hold of. But asking around and generally letting all and sundry know, you will find some. As I did, and I thank Gemma Harris of <a href="http://urbanharvest.wikispaces.com/">Urban Harvest </a>who put me touch with Hazel, the owner of a tree in Tottenham. Hazel amazed me by saying her neighbour was getting annoyed at the quinces dropping into her garden - Oh the lucky, lucky neighbour, I can only dream of such a problem. </div><div><br /></div><div>It wasn't long before I was clasping a bag of the blessed quinces, inhaling the intoxicating sweet fragrance. A bowl of quince will perfume a whole room.</div><div><br /></div><div><span class="Apple-style-span" style="font-size:medium;">The quince originates from the Caucasus region and naturally plays a role in the exotic and refined cuisine of Persia, where they will cook the fragrant and sour fruit with meat, cinnamon, saffron, lemon and rice (Khoresh-e beh). It also makes excellent jam, jellies and <a href="http://mudpiesandminestrone.blogspot.com/2009/11/quince-crab-medlars.html">syrup</a>, in a similar way the seville oranges makes great marmalade. The Portuguese make marmelo from quince, the original marmalade. The Spanish make membrillo, a thick quince cheese</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">served with manchego. The hard and sour fruit needs to be boiled or baked for a fairly long time and as it cooks its pale colour gives way to beautiful pink hue through to rose red.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">For the demo I baked the quince with a fairly impromptu selection from my cupboard. Giving the Western Asian origins recognition in my choice of flavours. I selected a handful of dates, cinnamon, rose water, a splash of brandy, brown sugar, a handful of pistachios and some melted butter. All mixed together and poured into the little cavity where you hollow out the tough core, baked in the oven until soft and red with the sugar and spices turned to an unctuous caramel. The texture of the dates remain chewy against the melting quince with the crunch of some fresh nuts thrown in as garnish. Oh light the fire quick, this is a hearth side treat.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">It is easy to see how this would work very well with roasted pheasant or any game for that matter. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TL8xq3JW2GI/AAAAAAAAA9o/P_GUQR0gLd0/s400/IMG_5601_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530193479861721186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Chopped dates, soft brown sugar, rose water, cinnamon, butter & brandy poured into the cavity and into the oven </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><div><a href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TL8x5WTV0UI/AAAAAAAAA9w/pnQsHli4Lmg/s1600/IMG_5613.JPG"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TL8x5WTV0UI/AAAAAAAAA9w/pnQsHli4Lmg/s400/IMG_5613.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530193728743264578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a><div></div></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">2 Hours later the fruit is soft, the dates are chewy with a deep cinnamon laced caramel</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TL8x5kQb-JI/AAAAAAAAA94/QCFshp2t5a0/s1600/IMG_5617.JPG"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TL8x5kQb-JI/AAAAAAAAA94/QCFshp2t5a0/s400/IMG_5617.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5530193732489181330" style="text-align: left; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 376px; " /></a><div><span class="Apple-style-span" style="font-size:medium;"><a href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TL8x5WTV0UI/AAAAAAAAA9w/pnQsHli4Lmg/s1600/IMG_5613.JPG"></a></span></div></div><div><span class="Apple-style-span" style="font-size:medium;">Garnish with pistachios and serve with greek style yogurt</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><b>Baked Quince with warm spice</b></span></div></div><div><ul><li>4 Quinces</li><li><span class="Apple-style-span" style="font-size:medium;">50gms dates</span></li><li><span class="Apple-style-span" style="font-size:medium;">100gm soft brown sugar</span></li><li><span class="Apple-style-span" style="font-size:medium;">2 tablespoons rosewater</span></li><li><span class="Apple-style-span" style="font-size:medium;">50gms melted butter</span></li><li><span class="Apple-style-span" style="font-size:medium;">50gms chopped pistachios</span></li><li><span class="Apple-style-span" style="font-size:medium;">1 tsp cinnamon</span></li><li><span class="Apple-style-span" style="font-size:medium;">Glug of brandy or eau de vie</span></li><li><span class="Apple-style-span" style="font-size:medium;">1 cup of water</span></li></ul><div><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 180C</span></div><div><ol><li><span class="Apple-style-span" style="font-size:medium;">Wash the quinces and slice in half. Dig out the seeds and hollow out the woody core.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Chop the dates, mix with all the other ingredients except the water. Reserve half the pistachios.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Place in a baking dish and fill the mixture into the cavity of the quinces. Add one cup of water, cover with foil.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Place in the oven for 2 hours. Check after an hour and pour a little more water if drying out. You want to see a dark syrupy sauce developing.</span></li><li><span class="Apple-style-span" style="font-size:medium;">When soft and cooked through, garnish with some chopped pistachios and serve with greek style yogurt or cream.</span></li></ol><div><br /></div></div></div></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com5tag:blogger.com,1999:blog-2461465683645074068.post-13201417972378469192010-09-26T00:03:00.030+01:002010-09-27T09:29:00.602+01:00Autumn Foraging<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div style="text-align: left;"><b>Sloe gin, Hawthorn jelly, Rosehip syrup, Nettle pesto and Nettle soup</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJ6B-ULuoUI/AAAAAAAAA8g/PEZE-YENSDU/s1600/IMG_5515.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJ6B-ULuoUI/AAAAAAAAA8g/PEZE-YENSDU/s400/IMG_5515.JPG" alt="" id="BLOGGER_PHOTO_ID_5520993100772581698" border="0" /></a><div style="text-align: center;">Shiny powerhouses packed with Vitamin C<br /><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJ6B960MQxI/AAAAAAAAA8Q/1x0j01ALwPU/s1600/IMG_5520.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 310px;" src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJ6B960MQxI/AAAAAAAAA8Q/1x0j01ALwPU/s400/IMG_5520.JPG" alt="" id="BLOGGER_PHOTO_ID_5520993093962973970" border="0" /></a><div style="text-align: center;"><br /></div>The swallows have departed for about a week, and earlier this week we have seen the autumn equinox with an equal balance of night and day. Now the nights rapidly become longer. Autumn is in full swing and the pickings are rich when out on any walk at the moment. I had a great foraging session in Kent on Friday with my Mum. We gathered haws, hips, sloes and nettles.<br /><br />Yesterday, I had the pleasure of demonstrating at Belsize Eco Week and used my gatherings for a cook up to the Hampstead Heath foragers. One of the most popular tasters was the nettle soup. Nettles are in season again and are highly nutritious, abundant and free. The nettle pesto served on little squares of bread is always a novelty and a big crowd pleaser.<div><br /></div><div><div style="text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJ_fGyyuqWI/AAAAAAAAA9Q/uAjgxXMaKoI/s400/IMG_0071.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5521376975986272610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;">Nettle pesto See here for <a href="http://mudpiesandminestrone.blogspot.com/2009/04/foraging-on-hampstead-heath-nettle-soup.html">Nettle Soup</a> recipe and <a href="http://mudpiesandminestrone.blogspot.com/2009/06/nettle-pesto.html">Nettle Pesto</a>. (Note that soup & pesto recipes were made in the Spring, so omit the wild garlic and for the nettle pesto, use <a href="http://www.cobnuts.co.uk/">Kent cobnuts</a> - now in season) </div><div style="text-align: center;"><br /></div><div>The magical hawthorn tree is a delight all year round and now the fragrant blossoms of May have born deep red berries. Haw jelly is said to be good with meat, and by coincidence I was making a huge venison stock today and realised how this would be a natural marriage, assuming that deer would probably be foraging on these berries. To finish a game sauce with a spoon of haw jelly would be an interesting experiment and one I will reporting on this week.<br /></div><div><br /></div><div>Amongst my haul were sloes, the fruit of the blackthorn, which is a relation of the plum. The blackthorn blossom is a joyful spring sighting. <a href="http://www.forager.org.uk/">Miles Irving</a> the forager told me that these blossoms make a wonderful almond flavoured infusion. The colour of these plump berries is magnificent. I pondered what to do with them..... sloe jelly is a possibility but my larder is somewhat groaning with various jellies and so opted for sloe gin. This takes about 3 months to mature and so will make a welcome fireside tipple in the mid winter.</div><div><br /></div><div>Rosehips are a taste of childhood. At the demonstration many faces smiled at the evocation of taste memory on trying some rosehip syrup. One visitor from Belarus told how she made rosehips with her grandmother. They would scrape out the seeds from each hip, which seems greulling labour. However, what a lovely way to pass an evening to be chatting and story telling whilst making rosehips for tea and syrup for the winter ahead. </div><div><br /></div><div><b>Rosehip Syrup</b></div><div><b><br /></b></div><div><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJ6FaLvonxI/AAAAAAAAA8o/QKfZPgsG80A/s1600/IMG_5487.JPG"><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJ6FaLvonxI/AAAAAAAAA8o/QKfZPgsG80A/s400/IMG_5487.JPG" alt="" id="BLOGGER_PHOTO_ID_5520996878078484242" border="0" style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a><br /><div style="text-align: center;">Wild rose hips</div></div><div><br /></div><div>Rosehips are abundant and very easy to find. The hips are where a rose had been and now turns to seed. I followed Hugh Fearnley Whittingstall's recipe as follows:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJ6B97NDNtI/AAAAAAAAA8I/DTeAEsu6G8g/s1600/IMG_5525.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJ6B97NDNtI/AAAAAAAAA8I/DTeAEsu6G8g/s400/IMG_5525.JPG" alt="" id="BLOGGER_PHOTO_ID_5520993094067238610" border="0" /></a><br />The hips picked and cleaned<br /></div><br /></div><div><br /></div><div>1Kg hips</div><div>1Kg sugar</div><div><ol><li>Pick through the hips, removing the stalks and remains of the rose. Wash, drain and roughly chop (or blitz in food processor).</li><li>Bring 2 litres of water to the boil and add the rosehips, bring to the boil and turn off the heat - infuse for half an hour.</li><li>Strain through a jelly bag or a colunder lined with a tea towel.</li><li>Return the pulp back to the pan with 2 litres of water and repeat the same exercise.</li><li>Discard the pulp.</li><li>Combine the 2 rosehip waters and boil hard until reduced by half.</li><li>Add the sugar and boil hard for 5 minutes.</li><li>Pour into seralised bottles.</li></ol><div><b>Sloe Gin</b></div></div><div><b><br /></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TJ_QD0F5cqI/AAAAAAAAA8w/eS-Q78NQnv4/s400/IMG_5509.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5521360432121082530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></b></div><div>500gm sloes</div><div>750ml gin</div><div>125gm caster sugar</div><div><ol><li>Pick over the sloes and remove stalks. Wash and drain.</li><li>Prick each sloe with a cocktail stick and put in a large steralised jar.</li><li>Add the sugar, followed by the gin.</li><li>Shake the jar until the sugar has melted. </li><li>Put in a dark place and shake every other day for a week.</li><li>Shake once a day until the sugar is dissolved. Store in a dark place for 3 months, giving it a shake every now and then, by which time the sloe gin will be ready for drinking or decanting into bottles for christmas presents. (It will keep longer if decanted).</li></ol><div><b>Hawthorn Jelly</b></div><div><b><br /></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJ_TtonrVvI/AAAAAAAAA9I/8V8ivh6JBME/s400/IMG_5494.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5521364449130927858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></b></div><div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJ6B-arXOoI/AAAAAAAAA8Y/Y9kQZf1s5Eg/s1600/IMG_5516.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJ6B-arXOoI/AAAAAAAAA8Y/Y9kQZf1s5Eg/s400/IMG_5516.JPG" alt="" id="BLOGGER_PHOTO_ID_5520993102515878530" border="0" /></a><br />Haws from the hawthorn tree<br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJ_QEQWongI/AAAAAAAAA84/IYPRqGLXjtQ/s1600/IMG_5545.JPG"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJ_QEQWongI/AAAAAAAAA84/IYPRqGLXjtQ/s400/IMG_5545.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5521360439707475458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 257px; height: 400px; " /></a></div><div style="text-align: center;">Strain the pulp & juice over night</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJ_QEvOTduI/AAAAAAAAA9A/ZOzxIZdHh1A/s400/IMG_5547.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5521360447994033890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><ul><li>500gms haws</li><li>2 cups water</li><li>125 gm sugar</li><li>1 lemon</li></ul><div><ol><li>Pick over the haws, removing stalks. Wash and drain.</li><li>Add 2 cups of water and bring to the boil and simmer for an hour, mashing every now and then.</li><li>Strain through a jelly bag, preferably all night.</li><li>Measure the juice and add 450gms of sugar to each 600ml of juice.</li><li>Heat the juice in a pan and add the sugar and juice of one lemon, bring to the boil and test for setting point.</li><li>Pour into hot steralized jars and seal.</li></ol></div></div><div><br /></div></div><div><p style="margin: 0px; font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; font-size: 12px; line-height: normal; font-size-adjust: none; font-stretch: normal;"><br /></p></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com7tag:blogger.com,1999:blog-2461465683645074068.post-84585357943941542902010-09-19T18:11:00.031+01:002011-12-15T18:58:40.303+00:00Japanese Nourishment<div style="text-align: center;"><br /></div><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJZL1Rt3djI/AAAAAAAAA64/t2nYaWUvA-M/s1600/IMG_5446.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJZL1Rt3djI/AAAAAAAAA64/t2nYaWUvA-M/s400/IMG_5446.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518681772050052658" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Clockwise from top left:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Hijiki & roast pumpkin, seared scallops, kale and miso dressing,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">turnip & wakame, </span>green mooli, aubergine & white miso</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"></span></div><div style="text-align: center;"><br /></div><div><br /></div>My dear friend Yuka has just had her second baby, so I offered to visit and prepare some home cooked Japanese food for her and toddler Skyler.<div><br /><div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:15.8333px;"><div style="text-align: left; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJZOBGecZfI/AAAAAAAAA7I/eK-xM1YSo-w/s400/IMG_5464.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518684174214260210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 320px; " /></span></div></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:medium;">Feeding Mummy, feeding baby Cosmo</span></div></div><div style="text-align: center; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div>Japanese cuisine, particularly traditional Japanese held a deep fascination when I first discovered it 17 years ago. I obsessively practiced classic dishes, reading and researching traditional recipes and finding authentic ingredients in pre internet days. </div><div><br /></div><div>Every time I dip my toe into its Zen like waters I am reminded of this fascination. If I need a pick me up or I'm feeling particularly ungrounded and manic (as caterers can get), a bowl of miso soup will recalibrate the senses and restore calm almost instantly.</div><div><br /></div><div><a href="http://www.namayasai.co.uk/">Namayasi</a>, a Japanese grower based in East Sussex produces traditional Japanese vegetables and now runs a London box delivery service. Namayasi were exhibiting at the Japanese festivities at Matsuri held in London's Spitalfields. The vegetables had been harvested that morning at 2.00am. That is crazy dedication for you. The produce was so booming with vitality it was enough to make a cook weep with joy at such beauty.</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:15.9722px;"><img src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TJZHrdkw-8I/AAAAAAAAA6Q/dFSd_CMhbLs/s400/IMG_5415.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518677205387901890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Clockwise from the top left</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Green mouli, red shiso leaves, Japanese turnip, chili, aubergine, edible chrysanthemum </span></div><div style="text-align: center;"><br /></div><div>My store cupboard is well stocked with Japanese condiments, such as shoyu, mirin, sesame oil, rice vinegar and miso, so this meal was very easy. A trip to the farmers market this morning to buy some hand dived scallops from Dorset and some lovely pumpkin and kale meant that nearly all my fresh produce was little more than 24 hours from harvest.</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:15.8333px;"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJZITuwFGLI/AAAAAAAAA6g/_-MawY3tpHU/s400/IMG_5431.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518677897193527474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Farmer's Market shop</span></div><div style="text-align: center;"><br /></div><div style="text-align: left;">I took these beautiful Japanese turnips, so fresh with their vibrant green leaves still attached, and wanted to do as little as possible to them. Slicing them paper thin and marinading in a few spoons of ume seasoning (Japanese plum condiment) with some leaves of wakame seaweed. The acid of the ume softened the turnip without losing any of its delicate young flavour. The fresh green stalks and leaves were put into the miso soup.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:15.8333px;"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJZO0NEf_cI/AAAAAAAAA7Q/sX2WADieq80/s400/IMG_5412.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518685052157820354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:15.8333px;"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJZIUpvcKgI/AAAAAAAAA6w/-KsRkMIjo80/s400/IMG_5443.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518677913028536834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">Sliced thinly, wakame and ume seasoning - so simple</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><div><div style="text-align: left; "><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJaUbS279aI/AAAAAAAAA7Y/bC3pv3iAIaM/s1600/IMG_5414.JPG"><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TJaUbS279aI/AAAAAAAAA7Y/bC3pv3iAIaM/s400/IMG_5414.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518761590028760482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a></div></div><div style="text-align: center; ">Green Mooli</div><div style="text-align: center; "><br /></div><div style="text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TJcrjyZ2z7I/AAAAAAAAA7w/4U4Hq4S79ps/s400/IMG_5478.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518927762191470514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="font-size:small;">Grated finely</span></div></span></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style=" ;font-size:15.8333px;"><a href="http://2.bp.blogspot.com/_iZx6rIM3OTI/TJZHsHZttII/AAAAAAAAA6Y/T8AhiSBuXTE/s1600/IMG_5428.JPG"><img src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TJZHsHZttII/AAAAAAAAA6Y/T8AhiSBuXTE/s400/IMG_5428.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518677216615838850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Hijiki seaweed with sesame roasted pumpkin</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Hijiki is my favourite seaweed with a very strong taste of the sea, this dish is an old classic which I've been making for years. The Japanese consider this seaweed a tonic for strong and shiny black hair. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><ol><li><span class="Apple-style-span" style="font-size:medium;">Soak in water for about 15 minutes (reserve the water), squeeze the water out as much as possible.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Fry briefly in sesame oil, add a little shoyu and mirin and allow to nearly evaporate, then add a few tablespoons of soaking water and simmer for about 10 minutes, until the seaweed feels soft. </span></li><li><span class="Apple-style-span" style="font-size:medium;">The pumpkin has simply been roasted in sesame oil and salt in a hot oven for about 15 minutes.</span></li></ol></div><div style="text-align: left;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TJZIUeS84LI/AAAAAAAAA6o/Evn4vYPQRUU/s400/IMG_5438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518677909956255922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Simply show scallops a smoking hot pan with some butter, sear until caramalised, serve with lemon and seasoning</span></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/-uvXxiODzmE4/TupC-1KRmkI/AAAAAAAABMc/l14_LgmtxPA/s400/6%2BJAPANESE%2BTEMPLE%2BFOOD.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5686431126698170946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-size:medium;">Kale with Miso Dressing</span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">A few stalks of kale shredded finely</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">2 Tbsp sunflower oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1 Tbsp sesame oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1 tsp miso paste melted with a 2 Tbsp of hot water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">1 tsp honey</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Blanch the kale in boiling water for just 1 minute. Drain and plunge into cold water and drain again. Mix the dressing ingredients and add the kale.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-size:medium;">Aubergine & white miso</span></b></div><div style="text-align: left;"><ol><li><span class="Apple-style-span" style="font-size:medium;">Place the aubergine in the flame of the gas until blistered and soft all the way through.</span></li><li><span class="Apple-style-span" style="font-size:medium;">1 Tbsp white miso paste mixed with 3 Tbsp hot water.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Peel the aubergine of its charred skin and chop the flesh. Add the miso paste and blend.</span></li></ol><div><b><span class="Apple-style-span" style="font-size:medium;">Serving suggestion</span></b></div><div><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size:medium;">Take a tablespoon of everything and place on an oblong plate or any regular plate, giving space to each dish. Grate some of the mooli, which in this case was a variety of green mooli. Mooli is palate cleansing and holds remarkable health benefits, aiding digestion. The finest grate is best, so that the mooli is a puree. Serve with a bowl of steaming miso soup and finish with some pickles.</span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJaUcHoTGkI/AAAAAAAAA7o/h9YKHc2dZ2s/s1600/IMG_5444.JPG"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TJaUcHoTGkI/AAAAAAAAA7o/h9YKHc2dZ2s/s400/IMG_5444.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518761604194441794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a><span class="Apple-style-span" style="font-size:medium;"><div style="text-align: center;"><br /></div><div style="text-align: center;">Steaming miso</div></span><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com4tag:blogger.com,1999:blog-2461465683645074068.post-62443794007774292172010-09-05T21:22:00.034+01:002010-09-09T09:49:07.575+01:00The Art of Tea<div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TIQDrehtvpI/AAAAAAAAA4I/GqVvTcQTbec/s400/IMG_5351.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513535889272061586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 267px; height: 400px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;">Fun and frivolous</span></span></span></div><div><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; "></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TIVZkfhUA2I/AAAAAAAAA5Y/d7whpOr31sU/s400/IMG_5338.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513911802256425826" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Miss Haversham's teaparty......</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TIQJB-Gbk-I/AAAAAAAAA5Q/A7zQtOmX304/s1600/IMG_5348.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 334px;" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TIQJB-Gbk-I/AAAAAAAAA5Q/A7zQtOmX304/s400/IMG_5348.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513541773262820322" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">......... with Zandra Rhodes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TIVa7Gol2bI/AAAAAAAAA5g/vGYh6nYOGg8/s1600/IMG_5343.JPG"><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TIVa7Gol2bI/AAAAAAAAA5g/vGYh6nYOGg8/s400/IMG_5343.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513913290224687538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a><span class="Apple-style-span" style="font-size:medium;">and Marie Antoinette</span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TIQGK5PmDNI/AAAAAAAAA4w/8nMNronYx_k/s1600/IMG_5357.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TIQGK5PmDNI/AAAAAAAAA4w/8nMNronYx_k/s400/IMG_5357.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513538628043017426" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Fluffy Scones from the oven</span></div><span class="Apple-style-span" style="font-size:medium;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIQF5Je8ESI/AAAAAAAAA4o/jB1hOebWRmE/s1600/IMG_5356.JPG"></a></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIQF5Je8ESI/AAAAAAAAA4o/jB1hOebWRmE/s1600/IMG_5356.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 267px; " src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIQF5Je8ESI/AAAAAAAAA4o/jB1hOebWRmE/s400/IMG_5356.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513538323164696866" /></a><span class="Apple-style-span" style="font-size:medium;"><br /></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Two bite fruit pavlovas</span></div><span class="Apple-style-span" style="font-size:medium;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_iZx6rIM3OTI/TIQFi5aYHuI/AAAAAAAAA4g/31qzowXgRhg/s1600/IMG_5355.JPG"></a></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_iZx6rIM3OTI/TIQFi5aYHuI/AAAAAAAAA4g/31qzowXgRhg/s1600/IMG_5355.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 267px; " src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TIQFi5aYHuI/AAAAAAAAA4g/31qzowXgRhg/s400/IMG_5355.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513537940893474530" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Chocolate brownies with pecans & dried strawberries, crystalised roses & violets</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><span class="Apple-style-span" style="font-size:medium;"><br /></span></u></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIQE-XbHhTI/AAAAAAAAA4Q/cSPxype8X2U/s1600/IMG_5352.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIQE-XbHhTI/AAAAAAAAA4Q/cSPxype8X2U/s400/IMG_5352.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513537313294484786" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">A concession to childhood memories of tea parties...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /><a href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIY7uWrFFgI/AAAAAAAAA5o/TTZrh_8M7FA/s1600/IMG_5362.JPG"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIY7uWrFFgI/AAAAAAAAA5o/TTZrh_8M7FA/s400/IMG_5362.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5514160461308040706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a>Finger cut dainty sandwiches</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><a href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIY7uiTcSbI/AAAAAAAAA5w/IMLXLQ3ljmw/s1600/IMG_5365.JPG"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TIY7uiTcSbI/AAAAAAAAA5w/IMLXLQ3ljmw/s400/IMG_5365.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5514160464430123442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 263px; " /></a>Tea bread and butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Tea time evokes nostalgia for a bygone era, of more genteel days. High tea is an unadulterated celebration of chintz, china and clutter. Fun and frivolous, with tiny precision cut sandwiches, fluffy scones, strawberry jam, cakes, colour and cream. </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Freshly brewed tea, poured from the pot, </span></span><span class="Apple-style-span" style="font-size:medium;">anything else would be unthinkable. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The ritual of making tea the way my Grandfather taught me is now a rarity. What was standard, and practiced by everyone, is now sadly the preserve of the connoisseur. This sloppy approach to tea making is now the norm and indicative of the decline in our collective relationship with food and drink. The fastest, cheapest route to a brew of tea made with tea dust, produced by the exploited. (Excuse the rant)</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">My Grandfather taught me how to make tea properly, as a third generation tea merchant, I would marvel as he could identify which area of Assam a tea was from. As a boy he would watch the clippers come into the London docks where wooden tea chests filled with loose leaf tea would be unloaded and sent on its journey, through a relatively short supply chain.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Buying good tea leaves is important and there is plenty of choice even at supermarkets. London based pioneers of single estate teas are <a href="http://www.postcardteas.com/">Postcard Teas </a>. If you wish to explore the subject in greater depth and discover the world of green teas and tea culture, I would recommend a visit to </span><span class="Apple-style-span" style="font-size:medium;">Alex of </span><a href="http://www.eastteas.com/"><span class="Apple-style-span" style="font-size:medium;">East Teas</span></a><span class="Apple-style-span" style="font-size:medium;"> at</span><span class="Apple-style-span" style="font-size:medium;"> Borough Market. Alex delights me </span><span class="Apple-style-span" style="font-size:medium;">with exotic stories of the Vietnamese lady teamaster, the tea from 200 year old tea bushes, a sample of the tea which will keep you sharp and focussed without over stimulating your nerves. He is Dr Tea and to be indulged in his tea wisdom is a treat.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">But to the serious business of making tea ..... h</span><span class="Apple-style-span" style=" ;font-size:medium;">ere is the path to a proper cuppa, and salvation to being a born again tea drinker....</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The most important rule is to boil freshly drawn cold water. Don't forget to warm the pot and go and find Alex at Borough.</span></div><div><ol><li><span class="Apple-style-span" style="font-size:medium;">Empty the kettle </span><i><span class="Apple-style-span" style="font-size:medium;">completely </span></i><span class="Apple-style-span" style="font-size:medium;">and refill with fresh water</span><b><i><span class="Apple-style-span" style="font-size:medium;"> </span></i></b><span class="Apple-style-span" style="font-size:medium;">(reboiling old water is the horror of all bad tea making habbits)</span></li><li><span class="Apple-style-span" style="font-size:medium;">Boil the water. A</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">dd the tea leaves to a warm pot (one teaspoon per person plus one for the pot).</span></span></li><li><span class="Apple-style-span" style="font-size:medium;">Pour the boiling water onto the tea leaves and infuse for 5 minutes.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Stir the brew and pour. </span></li></ol><div><span class="Apple-style-span" style="font-size:medium;">I'm not going to indulge in the milk in first or last debate, although I do milk in first because that's what Grandpa did, and if it's good enough for him...... Although I have heard someone described as 'she was very MIF'</span></div></div><div><br /></div><div><br /></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com8tag:blogger.com,1999:blog-2461465683645074068.post-90562220219094763272010-08-30T21:51:00.008+01:002012-04-23T10:13:50.108+01:00Damson Cheese & other preserves<div style="text-align: center;">
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<a href="http://2.bp.blogspot.com/_iZx6rIM3OTI/THwa19F8D9I/AAAAAAAAA3w/Ex5L1Xb6844/s1600/IMG_5328.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511309558229503954" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/THwa19F8D9I/AAAAAAAAA3w/Ex5L1Xb6844/s400/IMG_5328.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Pear & date chutney</div>
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<a href="http://2.bp.blogspot.com/_iZx6rIM3OTI/THwa0Lsn4NI/AAAAAAAAA3Y/k8EFwhZuvI0/s1600/IMG_5291.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511309527790117074" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/THwa0Lsn4NI/AAAAAAAAA3Y/k8EFwhZuvI0/s400/IMG_5291.JPG" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I couldn't stay away from the preserving pan today. The farmers market was brimming with Autumn's bounty and the urge to wave the preserving wand was strong. Besides, it was a good distraction to the many nagging duties I'm avoiding.<br />
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Damsons are one of my favourite autumn fruits, as much for it's dark indigo colour as its sharp distinctive flavour. I keep a jar of <a href="http://mudpiesandminestrone.blogspot.com/2009/10/jamming-and-preserving.html">damson jelly</a> as a staple, which I add to most meat sauces, especially for game, to give depth and a distinguished colour. </div>
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Today I made damson cheese, which I intend to serve with some fine cheeses. It couldn't be easier. </div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511309537017472594" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/THwa0uEmJlI/AAAAAAAAA3g/U79I8yz_efU/s400/IMG_5295.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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Also a batch of pears from my Mum's garden to make huge pot of pear & date chutney. This goes very well with mature cheddar cheese. </div>
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And so my winter larder grew today, as well with <span class="Apple-style-span" style="font-size: 15.8333px;">redcurrant jelly and blackberry and apple jelly, the product of a happy forage in Kent.</span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511309543814876370" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/THwa1HZOTNI/AAAAAAAAA3o/duswq_9wrog/s400/IMG_5298.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></div>
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<span class="Apple-style-span" style="color: #333333;">Pears, dates, onion, cinamon and ginger</span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee; font-size: 15.8333px;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511325255902695890" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/THwpHre4EdI/AAAAAAAAA34/sI-M13O9vFc/s400/IMG_5317.JPG" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span></span></div>
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Wine Dark Cheese</div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;"><b>Damson Cheese</b></span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">This recipe is from Margarite Pattern's Jams, Chutneys, preserves, vingegars and Oils. If</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse;"><span class="Apple-style-span" style="font-size: medium;"> you only buy one book on preserving, this is the one.</span></span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">1 Kg Damsons</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">450gm caster sugar</span></span></div>
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<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">Cover the damsons in a some water and bring to the boil,simmer for about 30 minutes until the fruit is mushy and soft.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">Push the fruit through a seive and reserve the pulp.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">For each 600ml of pulp, measure 450gm of caster sugar.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">Heat the pulp and and add the sugar. Bring to a rapid boil for about 8 minutes. Check for setting point. </span></span></li>
<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">Pour into containers, cool.</span></span></li>
</ul>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;"><b>Pear, Date & Cinnamon Chutney</b></span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">(This recipe is from Delicious Magazine - I added the ginger)</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">1 Kg pears chopped small</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">2 eating apples chopped small</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">450gm dates chopped</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">300gm demarera sugar</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">450gm shallots or onions chopped</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">5cm grated ginger</span></span></div>
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">600ml cider vinegar</span></span></div>
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<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">Add the chopped pear, apple, dates, onion, grated ginger, cinnamon sticks to a pan with the 300ml cider vinegar and slowly bring to the boil.</span></span></li>
<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">Simmer vigorously for 30 minutes and add the other 300ml of cider vinegar. Boil for a further 30 minutes, until the mixture is thick. (you may need to continue boiling for another 15 minutes).</span></span></li>
<li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: medium;">Pour into steralised hot jars and seal. </span></span></li>
</ol>
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</div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com3tag:blogger.com,1999:blog-2461465683645074068.post-10193580712723511482010-08-30T11:10:00.009+01:002010-08-30T21:01:28.446+01:00Crab Apple Jelly<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/THuER2CWq-I/AAAAAAAAA3I/fTLcEG9ppUc/s1600/IMG_5315.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/THuER2CWq-I/AAAAAAAAA3I/fTLcEG9ppUc/s400/IMG_5315.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511144011115965410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_iZx6rIM3OTI/THuERHLzWeI/AAAAAAAAA3A/iuqkoGTuEs0/s1600/IMG_5310_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 371px;" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/THuERHLzWeI/AAAAAAAAA3A/iuqkoGTuEs0/s400/IMG_5310_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511143998539127266" /></a><div style="text-align: center;">Seductively warm and amber</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_iZx6rIM3OTI/THuEQ7Dts3I/AAAAAAAAA24/Zia7lXDQiQg/s1600/IMG_5304.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/THuEQ7Dts3I/AAAAAAAAA24/Zia7lXDQiQg/s400/IMG_5304.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511143995283977074" /></a><div style="text-align: center;">Crab apples are rough and ready - don't overlook the rough diamonds.</div><div style="text-align: center;"><br /></div>We are in fully fledged Autumn now, I've spent the last few weeks denying this possibility, indulging in my annual lament at the loss of summer. Luckily the compensation is huge once you accept the departure of the luscious soft fruits, the bright greens, yellows and reds of the peas, pods and shoots and embrace the prospect of building up the larder, preserving the spectrum of Autumn's palate. Damsons, crab apples, plums, blackberries are abundant now, with the quinces and sloes to come.<div><br /></div><div>In the midst of a South London estate lies <a href="http://moorlandssecretgarden.blogspot.com/">Moorlands</a>, a tiny treasure of wildlife, nurtured by a community of urban food growers. I was given these crab apples to experiment with. </div><div><br /></div><div>Crab apples are easy to overlook, they are blighted with dark spots and blemishes and far from the perfect forms we are now accustomed to measuring our foods with. As my pot of crab apples simmered, the sweet perfumed smell of prunus filled the house. </div><div><br /></div><div>I would implore you not to be put off with the straining and measuring that making a jelly calls for. It really is very little 'actual' time. If you don't have a jelly bag, then a sieve lined with muslin will suffice. And the results by far outweigh the effort. </div><div><br /></div><div>Thank you lovely folk from Moorlands! </div><div><br /></div><div> </div><div><br /></div><div>Now what can I preserve.......</div><div><br /></div><div>This recipe is from the WI Book of Preserves. </div><div><br /></div><div>(I did not use a lemon and it still worked fine)</div><div><ul><li>1 kilo crab apples</li><li>450gms caster sugar</li><li>Juice of 1 lemon</li></ul><ol><li>Simply wash the crab apples, removing the leaves.</li><li>Cover in water and bring to the boil, simmer for about 30 minutes, until soft. Mash.</li><li>Pour into a jelly strainer and leave overnight. DO NOT PUSH THE MASH THROUGH. (This will cause the jelly to be cloudy).</li><li>The next day pour the liquid into a saucepan and measure 450gm caster sugar for 600ml of liquid.</li><li>Heat gently and then boil rapidly for about 10 minutes. </li><li>Test for a set (crinkle test on a cold saucer).</li><li>Pour into hot jars and seal.</li><li><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:19.2px;"><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/THwMgU4zUtI/AAAAAAAAA3Q/8nStiDUmSRU/s400/IMG_5306.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5511293793496945362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 480px; " /></span></li></ol><div><br /></div><div><br /></div><div><br /></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com3tag:blogger.com,1999:blog-2461465683645074068.post-62951915932362053672010-08-23T07:56:00.004+01:002010-08-23T12:28:08.492+01:00Welsh Laverbread<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_iZx6rIM3OTI/THIc7MTAPfI/AAAAAAAAA2o/9Hk5udsxhyc/s1600/IMG_5270.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_iZx6rIM3OTI/THIc7MTAPfI/AAAAAAAAA2o/9Hk5udsxhyc/s400/IMG_5270.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508497097466330610" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/THIc65Jf5hI/AAAAAAAAA2g/N1L8szwZQ4M/s1600/IMG_5267.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_iZx6rIM3OTI/THIc65Jf5hI/AAAAAAAAA2g/N1L8szwZQ4M/s400/IMG_5267.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508497092326188562" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_iZx6rIM3OTI/THIc6vs7gYI/AAAAAAAAA2Y/K3jy7z423aM/s1600/IMG_5262.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="http://2.bp.blogspot.com/_iZx6rIM3OTI/THIc6vs7gYI/AAAAAAAAA2Y/K3jy7z423aM/s400/IMG_5262.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508497089790443906" /></a><br /><span class="Apple-style-span" style="font-size: medium;">I came across this tin of Welsh Laverbread in my cupboard. This was given to me by one of my favourite cooks following a new ingredient revelation. In the Pantheon of my personal food heroes and heroines sits the bearer of this gastronomic introduction. It was a one of those moments in which you die and go to food heaven.</span><div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Harvesting and eating seaweed around Ireland, Scotland and Wales is an ancient tradition for our Celtic cousins. The plentiful sea vegetables are laden with nourishment. The seaweed is harvested and boiled for hours, then minced. Looking at laverbread once you've opened the tin, it is difficult to imagine that this black sludge could be such a delight. As you would expect it tastes intensely of the sea. Simply adding a few tablespoons of oatmeal (about one third) shaping into cakes and frying and you have a rare treat,which goes very well with eggs and bacon, or cockles as is the traditional accompaniment in Wales.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">You can buy online at </span><a href="http://www.parsonspickles.co.uk/products-page/"><span class="Apple-style-span" style="font-size: medium;">Parsons Pickles</span></a><span class="Apple-style-span" style="font-size: medium;">, where I'm just about to place an order.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">To make laverbread cakes, simply mix about one third oatmeal or porridge oats to the laver and shallow fry in hot sunflower oil.</span></div><div><br /></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/THIexApEVlI/AAAAAAAAA2w/nv_ozAVJZ4Q/s400/IMG_5272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508499121562211922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com3tag:blogger.com,1999:blog-2461465683645074068.post-55341847755044277252010-08-16T18:11:00.035+01:002010-08-17T22:05:24.166+01:00Stuffed Patty Pan Squash<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_iZx6rIM3OTI/TGlyz5GkSeI/AAAAAAAAAxE/k4HSi48yw0o/s1600/IMG_5202.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 267px; " src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TGlyz5GkSeI/AAAAAAAAAxE/k4HSi48yw0o/s400/IMG_5202.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506058255264401890" /></a></div><div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_iZx6rIM3OTI/TGmmmvlAW6I/AAAAAAAAAyU/nhir87emmkM/s400/IMG_5226.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506115203974060962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 286px; " /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I have recently joined a </span><a href="http://www.soilassociation.org/Takeaction/Getinvolvedlocally/Communitysupportedagriculture/tabid/201/Default.aspx"><span class="Apple-style-span" style="font-size:medium;">CSA</span></a><span class="Apple-style-span" style="font-size:medium;"> (community supported agriculture) scheme. I commit to buying a farm box which is delivered to a local point every week. In exchange I receive a regular and reliable box of high quality fresh vegetables, fruit, eggs, milk, bread and meat, whilst supporting a farm who practices sustainable farming techniques. I know exactly where my food comes from and even the names of those who grow it. The price is extremely reasonable, considering the quality, I rate it as excellent value. </span></div><div><div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.churchfarmardeley.co.uk/"><span class="Apple-style-span" style="font-size:medium;">Church Farm</span></a><span class="Apple-style-span" style="font-size:medium;"> is an hour away from my corner of North London. The farm is open for visits and positively encouraged, so that the urban dwellers can connect with the story which lies behind the ingredients. Picking up the farm box is a sociable exchange, chatting to the people who feed the animals, sow, water and harvest the vegetables. Very satisfying. Shortening the supply chain and promoting the link between grower and consumer - a 'co-producer' as such.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">In my box last week there was a patty pan squash. As experienced a cook that I am, I've somewhat dodged this variety, stopping short of admiring it's happy yellow colour and intriguing 10 sided form. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">So after a few words of encouragement and tips from Richard, a grower at Church Farm, I took an armful of these stunners home. I firstly diced the whole thing, and simply fried in olive oil with an onion and garlic, adding some dried chili and a few fennel seeds. The flesh is somewhere inbetween marrow and courgette, in that it is more flavourful than marrow and less so than courgette. The flesh benefits from being slightly browned and caralmalised. Finding a jar of capers in the fridge, I added a good spoonful and this worked very well, lifting the flavour with the salty and succulent berries. The dish finished up with a garnish of chervil, cut fresh from my garden. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">There's no doubt that this is a great base and one of those dishes where you can add anything; anchovy fillets, sundried tomatoes, a variety of herbs, some crispy bacon (oooooh yes, how that would work), diced courgettes, fresh tomatoes, chorizo, cooked and flaked ham hock, and so on. It makes a great side dish and the whole thing took 25 minutes from start to finish.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" ;font-size:16px;"><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:15.8333px;"><a href="http://1.bp.blogspot.com/_iZx6rIM3OTI/TGly0Kr1XLI/AAAAAAAAAxM/_YCBZbSlK38/s1600/IMG_5206.JPG"><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TGly0Kr1XLI/AAAAAAAAAxM/_YCBZbSlK38/s400/IMG_5206.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506058259984112818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a></span></span><div></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;">Dice the flesh</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:15.8333px;"><a href="http://4.bp.blogspot.com/_iZx6rIM3OTI/TGly0me2wyI/AAAAAAAAAxU/PvuI2KH9FZM/s1600/IMG_5211.JPG"><img src="http://4.bp.blogspot.com/_iZx6rIM3OTI/TGly0me2wyI/AAAAAAAAAxU/PvuI2KH9FZM/s400/IMG_5211.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506058267445871394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></a></span></span></div><div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">Fried in olive oil with onion, garlic, chili, fennel seeds - viola!</span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;">Moving on to a dish requiring just slightly more effort, I stuffed the squash. The shape is a perfect vessel and makes for a great vegetarian centrepiece, which could as in the recipe above be adapted in numerous ways, using whatever you have in. The foundation should always be an onion, garlic and the reserved flesh of the squash, and then build upon that. A rice pilaff would work very well.</span></div></div></div></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Stuffed Patty Pan Squash</span></b></div><div><b><span class="Apple-style-span" style="font-size: medium;">(serves 4)</span></b></div><div><b><span class="Apple-style-span" style="font-size: medium;"><br /></span></b></div><div><span class="Apple-style-span" style="font-size: medium;">1 patty pan squash weighing about 1 kilo</span></div><div><span class="Apple-style-span" style="font-size: medium;">Olive oil</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 large onion</span></div><div><span class="Apple-style-span" style="font-size: medium;">3 cloves garlic</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/4 tsp chilli flakes or 1 chili diced</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tsp fennel seeds</span></div><div><span class="Apple-style-span" style="font-size: medium;">3 mushrooms diced</span></div><div><span class="Apple-style-span" style="font-size: medium;">Handful of parsley</span></div><div><span class="Apple-style-span" style="font-size: medium;">Half a packet of feta cheese</span></div><div><span class="Apple-style-span" style="font-size: medium;">Handful of pinenuts (although any form of nuts would work)</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 tablespoons of breadcrumbs</span></div><div><span class="Apple-style-span" style="font-size: medium;">A few ovendried tomatoes (sundried would work)</span></div><div><span class="Apple-style-span" style="font-size: medium;">Lashings of black pepper and salt to taste.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TGly1A2LNWI/AAAAAAAAAxc/hcj7TSA3Shw/s400/IMG_5217.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506058274523002210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">Firstly cut off the stalk end and scoop out the pith, pips and discard and then hollow out the flesh which you reserve.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TGly1dk0bRI/AAAAAAAAAxk/aIwAucpEOYc/s400/IMG_5219.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506058282234834194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: medium;">Fry in olive oil the diced onion until soft and add the garlic, chili and fennel seed, the chopped squash flesh, diced mushrooms and fry until it becomes soft.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: medium;">Add the diced feta, sundried tomatoes, chopped parsley, breadcrumbs, nuts and seasoning.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TGmED9tqMVI/AAAAAAAAAxs/kjiEpRVEB3U/s400/IMG_5220.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506077223077687634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: medium;">Pile the whole lot back into the hollowed squash, place on a baking sheet and into a preheated oven (220C) for 45 minutes. Turn down the oven to about 190C after 10 minutes.</span></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></span></div><div><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_iZx6rIM3OTI/TGmJyezU9EI/AAAAAAAAAyE/FXH903h2_hk/s400/IMG_5226.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506083519791952962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 286px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: medium;">The flesh should be soft when pierced.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(51, 0, 0); "><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style=" -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_iZx6rIM3OTI/TGmKHb96LkI/AAAAAAAAAyM/ADGnrLprUXo/s400/IMG_5229.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506083879808282178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 244px; " /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#330000;"><span class="Apple-style-span" style="font-size: medium;">Serve with a tomato sauce and some green salad.</span></span></div></div></div></div>Sarahhttp://www.blogger.com/profile/10232843026436527724noreply@blogger.com1