Rob’s Recipe of the Week: Caramelised Cabbage

December 18, 2020 by General Administrator

This recipe isn’t so Christmassy, but I did enjoy it. I found the liquid took a lot longer than stated to reduce, but in the end I would actually have preferred a bit more sauce when serving. Goes well with mash!

Ingredients
¼ cup double-concentrated tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of green cabbage
½ cup extra-virgin olive oil, divided
Salt
3 Tbsp. chopped dill, parsley, or coriander
Full-fat Greek yogurt or sour cream (for serving)

Method:
Preheat oven to 180°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

Cut cabbage in half through the core. Cut each half through the core into 4 wedges.

Heat ¼ cup oil in a large oven safe frying pan (or similar) over medium-high. Working in batches if needed, add cabbage to the pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

Pour remaining ¼ cup oil into pan. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay).

Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.

Scatter dill/other over cabbage. Serve with yogurt alongside.

From BonAppetit.com

Rob’s Recipe of the Week: Maintaining Courgette Enjoyment

August 20, 2020 by General Administrator

Every summer I treat the first courgette with excitement but as I’m sure is the case for everyone, my enthusiasm begins to wane as the summer goes on. To try and help with this myself and Rebecca have been trying out some more courgette recipes. My favourite so far is courgette fritters (sorry there’s a bit of a fritter theme at the moment!), they made for a reasonably quick work-from-home lunch.

Courgette fritters

Image from https://www.tamingtwins.com/courgette-fritters-recipe/

Ingredients (8 fritters):
1 kg Courgettes Grated
100 g Feta cheese Crumbled into big chunks
2 Medium free range eggs
2 Cloves Garlic Peeled and crushed
15 g Fresh dill Chopped
15 g Fresh mint Chopped
1 tsp Dried oregano
75 g Plain flour
200 g Breadcrumbs
1/2 Red onion Peeled and finely chopped
Fry light spray or Olive oil for greasing

Method:
Preheat the oven to 220C

Take your grated courgettes and over a colander, squeeze out as much of the liquid as you can. Use the colander and your hands, there will be lots!

When you’ve squeezed out the liquid, put all of your courgette fritter ingredients into a large bowl and mix well with clean hands.

Shape into 8 patties and put onto a greased (or sprayed using Fry Light) baking sheet. I got the strongest shapes by compacting a firm ball and then squash down into a disc

Bake for about 30 minutes of until browned, firm and cooked through (I fried them instead to speed things up)

From: https://www.tamingtwins.com/courgette-fritters-recipe/

Rebecca’s Recipe of the Week: Lebanese Tabouli

July 30, 2020 by General Administrator

When I was growing up, tabouli formed part of my father’s very limited cooking repertoire, alongside steak tartare and chicken marsala. The recipe he used called it ‘non-lettuce salad’, and that’s a good description of this blend of parsley, mint, tomatoes, cucumbers and a little bulgar wheat. I dedicate this recipe to him!

The secret to this tabouli is the Lebanese 7-spice blend. For an absolute feast, serve it with Lebanese 7-spice chicken. It’s pretty good on its own, too.

Lebanese Tabouli
Serves 4

Photo from https://www.feastingathome.com/lemony-tabouli-aka-tabbouleh/

Ingredients
7 Spice Blend Ingredients

1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom

Tabouli ingredients
250ml dry medium grain bulgar wheat
4 spring onions
1 large bunch flat-leaf parsley
1 cup mint leaves
1 small bunch dill
3 medium tomatoes
1 cucumber
1 tablespoon lemon zest
70ml lemon juice, or to taste
125ml cup olive oil
1 teaspoon salt
1 teaspoon 7-Spice mix

Preparation
First prepare the 7-spice blend. This will make more than you need for the tabouli, but that shouldn’t be a problem since it’s so delicious. You can add it to lots of other things, including this splendid Lebanese 7-spice chicken. To make the blend combine all the ingredients together. If you want really to go to town with it, you can roast whole coriander and cumin seeds and then grind them, before combining with the other ingredients. This gives an added warm depth to the spice blend.

To make the salad, first prepare the bulgar wheat. Put it in a small bowl and pour 250ml boiling water over it. Cover with a plate, and set aside for at least 30 minutes while you prepare the rest of the salad. This allows the grains to soften.

Slice the spring onion and place in a large serving bowl.

Chop the parsley as fine as you can. It’s ok to include the thinner stems. Add to the bowl. Chop the mint and dill and add them as well.

Dice the tomatoes and cucumbers into small cubes and add them to the bowl, along with all their juices.

Add the lemon zest, lemon juice, olive oil, salt and 1 teaspoon of the 7-spice mix. Give it all a good stir.

By now 30 minutes have probably passed, so the bulgar wheat should be al dente. Once it is, add it to the salad as well and mix again.

If you have time, let the salad sit for a few hours to allow the flavours to meld. The parsley will soften and the bulgar will soak up the flavourful juices. It will in any event be very good the next day if there is any left over.
Before serving, give a stir and taste for salt, lemon and 7-spice. Adjust to your liking. Slyvie Fountaine, whose recipe this is, says ‘You want just the faintest whiff of the spices, like a whisper’.

Recipe adapted from Sylvia Fountaine, ‘Feasting at Home’. https://www.feastingathome.com/lemony-tabouli-aka-tabbouleh/

Rob’s Recipe of the Week: Swedish Summer Sandwich

July 10, 2020 by General Administrator

This week’s recipe is a little niche if you stick to the vegan recipe, especially now that IKEA has closed in Coventry, but it can be adapted with other seafood flavours (the most obvious being actual seafood e.g. prawns). At worst, at least I’m giving you a quick and easy vegan mayo recipe… It’s another that I picked up in Sweden and is an adaptation of the dish “Skagen” which is a sort of seafood toast topper/sandwich filler (£6 for a baguette in the Volvo canteen ouch!). For a while it was my absolute favourite breakfast when combined with cucumber, salad and tomatoes all of which will be abundant in the shares over summer.

Vegan Skagen

Dry Ingredients:

  • 1 jar Seaweed pearls (AKA veggie caviar, available at IKEA)
  • Bunch of dill
  • 1 pack of tofu, drained and squeezed as much as possible whilst maintaining solid chunks

Mayo:

  • 100ml Soya milk (must be soya – I’ve tried with others but they refused to emulsify with the oil)
  • 1 tbsn lemon juice
  • 1 tsp mustard
  • 200 ml oil (preferably rapeseed, other veggie oils work but again can have trouble emulsifying)

To serve:

  • Toast
  • Lettuce
  • Tomato
  • Cucumber
  • Wedge of lemon (optional)

Method:
For the mayo, combine milk, lemon juice and mustard in a blender (handheld will do) before SLOWLY adding oil as a thin stream whilst blending on a fairly high speed. As you get to the end of the oil the mixture should thicken up to a mayonnaise texture.

Then combine all ingredients in some Tupperware and serve with toast, sliced cucumber/tomato and lettuce. A lemon wedge is a nice addition if you have it.

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: Simple Salsify

January 31, 2020 by General Administrator

Still got that salsify from a week or so ago hanging about in your fridge? These strange, shaggy parsnip-lookalikes have a mild, delicate flavour that is sometimes compared to oysters. Here is a simple way to prepare them. Serve them as a side in place of potatoes; they’re much lighter but very satisfying.

Salsify with Butter and Herbs

Ingredients
Salsify
Lemon juice
Butter
Fresh herbs, such as parsley, chives or dill, chopped
Salt and pepper

Preparation
Fill a bowl with cold water and add a tablespoon or so of lemon juice. This ‘acidulated water’ will stop the salsify from turning brown once it’s peeled. Bring a pot of water to the boil.
Peel the salsify and trim off the ends. As you proceed, drop the peeled parsnips into the acidulated water.
Drop the peeled salsify into the boiling water, turn down the heat a little, and simmer for 7-12 minutes, or until tender when pierced with a fork.
Drain and cut into 1-inch chunks. Dress with butter and herbs. Season to taste with salt and pepper and serve.

Rob’s Recipe of the Week: For the last of the broad beans

August 8, 2019 by General Administrator

If you’re a Saturday collector, you’ll be getting the last of the broad beans – why not try them in this recipe?!

I’ve had this recipe waiting in the sidelines for a while, expecting it to take ages but it turned out to be super easy! The fritters turned out pretty tastey and all that veg helped make me feel a little better about the deep fat frying… The recipe I got this from has instructions for homemade labneh, but I swapped that for  lemon minted yoghurt. Since I had the frier out I decided to go all out and make courgette fritters, deep fried brie and onion rings as well, not a healthy night! Note the recipe is scalable for smaller shares but i’d keep the spice measures fairly high to avoid them getting lost in the frier.

Chilli broad bean fritters with homemade labneh

Ingredients:
Fritters:
600g broad beans (or 1¼kg in their pods), skinned to reduce bitterness (I didn’t bother and can’t say I noticed)
small bunch mint, roughly chopped
small bunch parsley, roughly chopped
small bunch dill, roughly chopped
1 tbsp self-raising flour, plus a little for dusting
1 red chilli (deseeded if you don’t like it too hot), roughly chopped
zest 1 lemon
2 small garlic cloves
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground allspice
½ tsp sumac

Yoghurt:
1/4 a bunch of fresh mint , (7.5g)
1/2 lemon, (juice and any remaining zest after fritters)
4 tablespoons natural yoghurt (Alpro-style alternative will work great too)

Method:
Fritters:

To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes – or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs. (I chilled in freezer for 1h, they weren’t quite sticky enough but I managed by squeezing them hard with my hands).

When you’re ready to serve, heat at least 6cm oil in a wide, deep pan (or put a deep fat frier on 190°C). The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven on low heat while you cook the next batch.

Yoghurt:
Mix yoghurt, mint and lemon, adding salt and pepper to taste.

If you fancy them, courgette fritters or onion rings just need some batter making up in a bowl, about 50/50 self-raising flour (to get good bubbly batter) and water to a pancake batter consistency, add salt and pepper (and dill if you like) for a better taste. Chop courgette into sticks and onion into rings, rub them in a plate of flour (coat fully) then dip in the batter then into the frier. Fry until golden (1-3 minutes) then remove and drain, making sure to add salt and pepper whilst they’re fresh out of the frier! (This makes a BIG difference).

From: https://www.bbcgoodfood.com/recipes/chilli-broad-bean-fritters-homemade-labneh

Rebecca’s Recipe of the Week: Squash and Pink Peppercorns

January 25, 2019 by General Administrator

‘Wow—that looks delicious!’, exclaimed a friend as we unpacked our lunches yesterday. It was. The ribbons of orange squash soften in lime juice spiked with the sweet spiciness of pink peppercorns. (These are essential; substituting black pepper will not work.). You can make this well in advance if you like.

Anna Jones recommends serving with tofu crisped in a pan with honey and soy, and brown rice, to make a dinner.

Squash and Pink Peppercorn Salad
Serves 2

Ingredients
500g pumpkin or squash, peeled and deseeded
1 lime
1 tablespoon pink peppercorns
1 teaspoon salt
Big handful of mint, dill, parsley or coriander, roughly chopped

Preparation
Shave the squash into thin ribbons, using a vegetable peeler or whatever specialist gear you happen to have. Place the ribbons in a bowl.
Zest the lime over the ribbons, squeeze in the juice, and toss together with the salt.
Put the pink peppercorns in a mortar and crush them roughly before adding to the salad.
Stir in the herbs and serve.

Recipe adapted from Anna Jones, The Modern Cook’s Year (2017).

Rebecca’s Recipe of the Week: A Fish Dinner

September 14, 2018 by General Administrator

Grilled mackerel with cucumber-fennel relish, boiled potatoes, and, perhaps some steamed fresh spinach: between two people you can have this on the table in 25 minutes from turning on the grill. It makes a lovely Saturday night supper. Grill the fish whole for 8-12 minutes per side.

The relish or salsa has a crisp, assertive sharpness that contrasts well with the rich oiliness of the mackerel. It would be good with grilled trout, as well. The recipe makes enough for four generous servings. The key is to cut the vegetable into very small pieces; it’s this that gives its charm. ‘Dicing’ is cutting into cubes—but you can also simply chop the cucumber and fennel very fine, if producing tiny cubes seems too fiddly.

Cucumber-Fennel Relish

Ingredients
1 cucumber, cut into 3mm dice
1 small fennel bulb, cut into 3mm dice
¾ cup chopped fresh dill
zest and juice of 1 lemon
2 tablespoons cider vinegar
¾ teaspoon Demerara sugar
¾ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste

Preparation
Combine all the ingredients and taste for seasoning. Add more salt, pepper, sugar or vinegar/lemon juice if you wish—this should be quite sharp.

Rebecca’s Recipe of the Week: A Very Quick Lunch

June 14, 2018 by General Administrator

This is a satisfying and very quick lunch salad. At least it’s quick if you have a hard-cooked egg to hand. It doesn’t require much in the way of equipment either. This week, you can follow it with the strawberries for an indulgent lunch for one.

Grated Courgette and Egg Salad
Serves 1.

Ingredients

2 small courgettes (a mixture of yellow and green is pretty)
1 hard-cooked egg
a small handful of dill
2 teaspoons rapeseed oil
juice of half a lemon
salt and pepper to taste

Preparation

Cut the end off the courgettes, and using the coarse side of a grater, grate the courgettes into a bowl. Gently grate hard-cooked egg into the same bowl. The egg might crumble a bit but that’s ok.

Remove the tough stems from the dill and chop the delicate fronds, coarse or fine, as you prefer. Add the dill to the bowl. Toss about to mix.

Drizzle the oil on top, and then squeeze the lemon over the salad. Season with salt and pepper to taste, toss again, and eat from the same bowl.

14th June 2018

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