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Rob’s Recipe of the Week: Panzanella riffed

September 10, 2020 by General Administrator

One of the benefits of so many of us working from home is that there’s more time to make a fancy lunch. This week I’ve enjoyed riffing on Panzanella themed recipes – you can adapt the one below to suit what you have in the fridge and the time you’ve got to make it.

Panzanella

Ingredients:
3 tbsp olive oil
Splash red wine vinegar
day old bread, cut into 2cm cubes
1 tsp salt
2 large, ripe tomatoes, cut into 2cm cubes
1 cucumber sliced 1cm thick
1 or 2 peppers cut into 2cm cubes
1/2 red onion, thinly sliced
20ish large basil leaves, coarsely chopped
3 tbsp capers, drained

Method:
Heat the bread either by pan frying in oil if you have time, or 30s in the microwave if not. Then mix thoroughly with all the other ingredients in a large bowl, season and serve.

Rebecca’s Recipe of the Week: Seared Courgettes with Black Pepper and Cheese

August 13, 2020 by General Administrator

This week’s recipe is from Matt. He says: ‘This is really simple but very tasty way of cooking courgettes to their best’. It’s based on a classic Italian pasta dish called caccio e pepe, in which the pasta is dressed with grated cheese and lots of black pepper. That combination turns out to work equally well on courgettes.

This dish is delicious served with sausages, or some grains tossed with pesto, which, incidentally, is a further good use of the bountiful crop of basil we’re currently enjoying from Canalside.

Seared Courgettes with Black Pepper and Cheese
Serves 3-4

Image from NYT Cooking

Ingredients
700g courgettes
3 tablespoons oil
Salt
2 teaspoons coarsely ground black pepper
4 tablespoons butter, cut into 4 pieces
50g hard cheese, grated
Handful of basil and/or mint leaves, torn into pieces

Preparation
Halve the courgettes lengthwise. If they are large, cut them into lengthwise quarters. Cut each length into 5-7cm sections. Sprinkle them with salt.

Heat the oil in a large, heavy frying pan for 2 minutes over medium-high heat. This will help you get a good sear on the courgettes. Once the oil shimmers, begin to sear the courgettes. You will need to do this in several batches so as not to crowd the pan—they need to be in a single layer. In batches, lay them cut side down in the hot oil and leave them undisturbed for 2-3 minutes, or until they begin to turn golden brown. Flip them over and cook for another 2-3 minutes on the other side, ensuring all sides are seared and golden brown. Remove them from the pan, setting them aside on a serving platter, and repeat with the remaining courgettes.

While the final batch cooks, add the pepper to a small saucepan and toast over medium-high heat for about 2 minutes, or until it becomes fragrant. Add the butter, which will quickly start to foam. Stir until the butter is melted and the foam subsides. Remove from the heat and quickly add the grated cheese. Stir vigorously, so the cheese doesn’t stick to the bottom of the pan. It will begin to melt, but will also cling together in pieces, which is the result you want.

Spoon the butter over the seared courgettes, making sure to include all the black pepper and melted cheese. Scatter the herbs over the top and serve.

Recipe adapted from NYT Cooking

Rebecca’s Recipe of the Week: Why Eat Normal Things When You Can Eat Weird Things?

June 19, 2020 by General Administrator

A while ago I tried a recipe for whole broad beans cooked in a tomato sauce, and it was pretty good. It set me thinking whether you could actually cook the normally-discarded pods (husks?) that are left over when you shell broad beans. It turns out you can. I mentioned this to several friends, who variously told me I’d gone nuts, or that it sounded like the sort of thing people eat in Siberia. What can I say? I thought it was pretty good. We ate this with brown rice and a topping of salted yoghurt, and a shredded carrot salad on the side.

If you would like a normal recipe for broad beans, I strongly recommend this one: spaghetti with broad beans, bread crumbs and marjoram.

Broad Bean Stew
Serves 2

Ingredients
2 tablespoons olive oil
1 large onion, peeled and sliced
Salt and pepper
Leftover husks from about 500g young broad beans (that’s about 300g of broad-bean husks)
Juice of half a lemon
2-3 tablespoons fresh herbs (I used lemon thyme, sage, and dill)
½ cup water

Preparation
Heat the olive oil over low heat and add the sliced onion and a pinch of salt. Cook for 10 minutes, until the onion is soft but not brown.
Meanwhile assess the broad bean husks. You want bright, green, fresh-looking ones. Discard any that look discoloured. Remove any stringy bits along the sides, rather as you’d remove the strings from off the sides of runner beans. Cut the husks into 1-inch pieces.
Add the broad beans to the onions, stir, and cook for a minute.
Add the water, stir, cover, and simmer gently for about 15 minutes, or until the husks are tender. Top up with more water if it seems to be drying out.
Once the husks are tender, add the fresh herbs and lemon juice, and season with freshly-ground black pepper.
If you wish, you can also mix in some cooked broad beans, to make a double-broad-bean stew.
Serve on brown rice with a topping of salted yoghurt mixed with preserved lemon (if you happen to have any to hand).

Rebecca’s Recipe of the Week: Gingery Green Noodles

April 24, 2020 by General Administrator

This is another very fast dish of delicious slurpy noodles, spiked with basil, lime juice and sesame oil.

Ginger-Poached Noodles
Serves 2-3

Ingredients
4 cups vegetable broth (I used water with 2 tablespoons of white miso)
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu or tempeh, cut into small cubes
approximately 2 cups of sprouting broccoli or shredded spring greens
4 ounces dried noodles of your choice (I used soba noodles)
1-2 tablespoons soya sauce
¼ cup fresh basil, shredded
¼ cup fresh mint, shredded
juice of half a lime
crushed red pepper flakes (I used part of a shredded Canalside chile)
toasted sesame oil

Preparation
Place the broth and ginger in a large saucepan and bring to a boil. Lower the heat, and simmer gently for ten minutes or so. Meanwhile, bring some water to the boil to cook the noodles.

Cook the noodles in the boiling water until they are tender, drain them, and set them aside.

After the broth has simmered for ten minutes add the and tofu or tempeh and the greens. Return to a boil, and then turn the heat back down to a simmer and cook for 5-8 minutes, or until the greens are tender.

Add the drained pasta to the broth and heat for a few more minutes, stirring regularly. Stir in the soya sauce, basil, mint, and lime juice. Before serving, if you have the energy you can fish out the slices of ginger, which are perfectly edible but a bit chewy.

Serve in bowls with a few pinches of crushed red pepper flakes, and a drizzle of sesame oil, to taste.

Recipe adapted from 101 Cookbooks.

Rob’s Recipe of the Week: Road trip pasta

September 19, 2019 by General Administrator

This week I’m keeping it simple and taking a little inspiration from a recent roadtrip to Italy. The spinach and tomato are pretty core to the dish but feel free to pick and choose from the rest of the list depending what you’ve got – I use an app called plant jammer to figure out what things might go well together.

Rob’s Road Trip Pasta

Core Ingredients (for 1 person):
Pasta of your choice, 2 handfuls
Fresh Tomatoes, 1 large handful
Spinach (or other greens depending on share), 3 handfuls
Basil, small handful
Garlic, 1 clove
Lemon Juice 0.5-1 tablespoon or to taste
Olive Oil, 2-3 tablespoons or to taste
Mixed herbs, 1 teaspoon

Optional extras:
Black olives, small handful
Walnuts, small handful
Onion, 1 medium
Green/French Beans, about 3cm bundle

Method:
First chop all your veg; tomatoes into quarters, spinach may need stems chopping down to manageable size, garlic minced or thin slices, onion diced

Next get the pasta on the boil – when it’s ready remember to keep the water!

Whilst the pasta cooks, fry off onion and garlic, then add tomatoes, spinach and any optional extras and fry at a medium heat.

The pasta should be ready about the same time as the veg is cooked. Before draining, add the olive oil to the veg and then add a few sloshes of the pasta water – the starch helps make a good sauce! Then add the lemon juice, basil and mixed herbs and stir it all together until you have a nice shiny consistent sauce. Season with salt and pepper.

Drain the Pasta and add to the pan, mix and serve with some salad on the side and a little chopped coriander on top.

Rob’s Recipe of the Week: Vegan ‘omelette’ for filling

September 5, 2019 by General Administrator

I picked up this recipe whilst living in Gothenburg and it has great connotations for me with sunny breakfasts on the pier… Hopefully I don’t just see it with rose tinted glasses!

Vegan chickpea flour (kikärtsmjöl) omelette
Ingredients

1 cup (120 g) chickpea flour
1 Tablespoon flaxseed meal or chia seed meal (optional)
1/2 tsp (0.5 tsp) salt
1/4 tsp (0.25 tsp) each of turmeric garlic powder, baking soda, cumin powder
1ish cup of water

Fillings!
Fried tomato, onion, mushrooms, lots coming in our shares that could suit!

Method is simple, mix the all the dry ingredients then add the water slowly and mix with a whisk until they take on the same consistency as whisked eggs. Fry up the fillings, then poor on the omelette mix and reduce pan to a medium to low heat. Make sure you cook it slower and longer than an egg omelette – it tends to burn before solidifying enough to flip if you rush it.

Rebecca’s Recipe of the Week: Coconut-Miso Salmon Curry

March 1, 2019 by General Administrator

What are you going to do with the three million tiny red onions you’ve accumulated from Canalside over the past months? Use them in this in this delicious, vaguely Thai curry. They’re a bit of a nuisance to peel, but the result is worth it. (Ali suggests soaking in very hot water for 5 minutes to make for an easier peel.)

Serve this light and spring-like curry with rice and an additional squeeze of lime. It’s pretty quick, and very, very flavoursome.

Coconut-Miso Salmon Curry
Serves 4

Ingredients
2 tablespoons vegetable oil
200g red onions, peeled and sliced ¼-in thick
2 tablespoons grated fresh ginger
3 garlic cloves, thinly sliced
3 tablespoons miso (the recipe calls for white miso but I used brown rice miso)
½ cup coconut milk
600g salmon fillet, cut into 2-inch pieces
About 5 cups of baby spinach or some other soft greens
1-2 tablespoons lime juice
½ cup coriander, coarsely chopped
¼ cup basil, coarsely chopped
1 chopped red chile, to serve (if desired)
Additional lime juice, to serve

Preparation
In a large pan heat the oil over medium heat. Add the onions, ginger and garlic. Stir and season with salt and pepper. Cook, stirring, for about 3 minutes, or until softened. Add the miso and continue to stir until the miso begins to caramelise a bit on the bottom of the pan. This will take about 2 more minutes.

Add the coconut milk and 2 cups of water. Bring to the boil over high heat and cook for about 5 minutes, or until the liquid had reduced a little.

Add the salmon and reduce the heat to medium-low. Simmer gently for 3-5 minutes, or until the salmon is cooked to your liking. Stir in the spinach and lime juice. Turn off the heat and stir in most of the herbs, keeping a little back to garnish the top of the dish.

Serve with rice, topped with the fresh herbs , chopped chile, and additional lime juice, if you like.

Recipe adapted from New York Times Cooking.

Rebecca’s Recipe of the Week: Pancakes for Supper

October 26, 2018 by General Administrator

Crispy chickpea and carrot pancakes make a quick and tasty base for a variety of toppings. The chickpea flour creates a rich and moist interior that’s satisfying without being heavy. We ate these with spinach and avocado dressed with lemon and olive oil, and some grated goat cheese. You could also try roasted tomatoes topped with basil and a fried egg.
If you use two frying pans you can make two pancakes simultaneously, and the whole thing will take under 15 minutes.

Chickpea and Carrot Pancakes
Serves 2

Ingredients
125g chickpea flour (aka gram flour)
125g carrots, grated
175ml milk or oat milk
1 tsp roasted ground cumin, or coriander, or caraway, or fennel or mustard seed, as you prefer
Salt and pepper, to taste
1-2 tablespoons olive or rapeseed oil, for frying

Preparation
Mix the pancake ingredients aside from the oil in a blender—I used a Nutribullet—and blend until the mixture is smooth.

Heat two frying pans over medium heat and add the oil. Swirl the oil around to coat the bottom of each pan and let the oil get hot. Once it’s hot (test by adding a drop of water and seeing if it sizzles), pour half the batter into each pan and cook for 2 minutes. As it sets the colour will darken a bit and some bubbles will begin to appear on the top. Adjust the heat if you think it’s starting to get too brown on the bottom. Using a fish slice turn each pancake over and cook for an additional 1-2 minutes on the other side, until it looks firm.

Remove each pancake from the pan, and place on a plate. Top with your selected topping (see below) and enjoys.

Pancake Toppings

Spinach with avocado and goat cheese
Toss baby spinach with sliced avocado and dress with an olive oil and lemon vinaigrette (50% olive oil, 50% lemon juice, salt and pepper). Arrange some dressed spinach on each pancake, and top with grated goat or sheep cheese. Garnish with additional slices of avocado and a grind of black pepper.

Tomato, basil and egg
Drizzle cherry tomatoes with olive oil and roast in a 200C oven for 30 minutes. Toss with shredded basil and lemon zest. Arrange on pancake and top with a crispy fried egg.

Brussels sprout slaw with avocado and cheese
Trim the bottoms off several handfuls of Brussels sprouts and shred them finely. Dress with a lemon vinaigrette and toss with chopped parsley or coriander. Arrange on top of each pancake. Garnish with sliced avocado, freshly ground black pepper and lots of grated cheese.

Recipe adapted from Anna Jones, Guardian 6 Oct. 2018.

Rebecca’s Recipe of the Week: Courgette and Basil Soup

September 21, 2018 by General Administrator

A friend gave me a very long courgette. It was about ¾ of a meter long. Actually, she gave me two. Research suggests that they are ‘Sicilian courgettes’—genuine courgettes (not hard-skinned marrows) that simply grow to extraordinary lengths. Anyway, we’ve been eating courgettes. Fortunately they are delicious, and came accompanied by several recipe suggestions. This one is for an exceptional courgette soup.

The courgettes are roasted together with onion and garlic, which gives the flavour an unexpected complexity. Peas bring additional sweetness and this is a good way to use the fresh basil we’re enjoying in the shares. As with most soups you can vary the proportions and quantities a bit to match what you have to hand. Serve with crusty bread and some grated cheese.

Roasted Courgette Soup with Peas and Basil
Serves 3

Ingredients
2 tablespoons rapeseed or olive oil
1kg courgettes (approx.)
4 garlic cloves (unpeeled)
7 tiny Canalside onions (or 2 medium onions)
Salt and pepper, to taste
200g frozen peas
20g fresh basil
750 ml stock
4 tablespoons full-fat milk
Parmesan or pecorino, to serve

Preparation
Preheat the oven to 200C. Drizzle the oil onto a large baking sheet.

Trim the ends off the courgettes and slice them into rounds about 1 cm thick. Place them on the baking sheet and scatter the unpeeled garlic cloves around them. Peel the onions, and if they are the tiny Canalside ones leave them whole and scatter them alongside the courgette and garlic. If they’re a bit larger slice them into thick slices before adding them to the baking tray.

Season with salt and pepper, toss them around a bit, and roast them for 40-45 minutes, until the vegetables are golden brown and roasted. Don’t let them char to a crisp but let them get toasted. Remove from the oven and let cool a bit.

Once the vegetables are cool enough to handle squeeze the roasted garlic flesh out of their paper skins into a pan. Add the remaining vegetables, the peas and the basil.

When you’re ready to serve, heat the stock and add it to the pan together with the milk. Blend the soup using an immersion blender and heat gently until warm. Add some additional water if you’d like the consistency to be a bit thinner. Serve with grated cheese on top.

Recipe adapted from The Veg Space, courtesy of Jean Noonan.

Rebecca’s Recipe of the Week: An Excellent Nibble

September 6, 2018 by General Administrator

The great chef James Beard declared that in his kitchen no pepper was used until it had been roasted. I would not go quite that far, but roasting certainly transforms a pepper into something irresistibly delicious. It’s easy to do. Roasted peppers can be used in many ways—I’ll mention a few in a minute—but it’s hardly worth the effort since in my experience a dish of roasted peppers in a little olive oil and salt will be gobbled up immediately. Serve with an aperitivo or as part of your meal.

If by some miracle the peppers don’t get consumed on the spot you can arrange them on a platter with a few quartered hard-cooked eggs, black olives, and fresh basil, to make a little salad (drizzle with more olive oil before serving). Or use anchovies instead of or in addition to the eggs. You can drape them over a pizza. You can mix them with a tin of white beans, parsley, chopped tomatoes, and olive oil for a more substantial lunch. But really you’re going to eat these right away.

Roasted Peppers

Ingredients
Whole peppers of any colour or shape
Olive oil
Salt and pepper
Fresh basil or parsley (optional)

Preparation
Preheat your grill. Arrange the peppers on a baking tray or oven rack and place them about 4 inches from the grill. Roast the peppers for 8-10 minutes, turning them regularly, until they are charred on all sides. The goal is for the skin to go black and flaky so that it can be removed easily.

Once each peppers is charred on all sides remove it from the oven and set it aside to cool a bit. When it’s cool enough to handle rub off the charred skin to reveal the smooth, roasted flesh underneath. Don’t run it under the tap or you’ll remove the flavour. Cut the pepper in half and remove the seeds.

Slice the halved peppers into long strips and put in a bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Add chopped herbs if you wish. They’re ready to serve.

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