» Carrots

Rebecca’s Recipe of the Week: A Very Elaborate Borscht

June 4, 2020 by General Administrator

In case you have a little time on your hands just now, here is an excellent use of a few hours. The result is the best borscht I, at least, have ever tasted. Alissa Timoshkina, whose recipe this is, notes that if you can make the broth 24 hours in advance, ‘you will be rewarded with an even better tasting soup, but a few hours of resting will also do the trick’.

For the red cabbage sauerkraut, I recommend you get in touch with Canalside member Erica Moody, who makes superb sauerkrauts of all sorts.

Borscht
Serves 4

Ingredients
unrefined sunflower oil, for frying and roasting
1 large onion, finely diced
1 carrot, peeled and grated
6 raw beetroots
2 red peppers
2 tablespoons tomato purée
2 litres cold water
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon fennel seeds
4 garlic cloves, peeled
bunch of dill
small bunch of flat leaf parsley
2 garlic cloves, grated
500g red cabbage sauerkraut
2 tablespoons pomegranate molasses
1 red onion
1 tablespoon brown sugar
400g can red kidney beans
2 teaspoons smoked paprika
4 tablespoons soured cream
salt

Preparation
Heat up a tablespoon of sunflower oil in a large pan and fry the onion and carrot for about 8 minutes until golden. Meanwhile, peel and grate 2 of the beetroots and core, deseed and thinly slice 1 red pepper. Add the vegetables to the pan together with the tomato purée and a splash of water. Season with salt to taste and fry for a further 5–8 minutes.

Top with the measured cold water, add the bay leaves along with the peppercorns and all the seeds, whole garlic cloves and half the bunches of dill and parsley. Season with a tablespoon of salt and bring to the boil. Reduce the heat, add the grated garlic and half the sauerkraut with its brine and simmer, covered, over a low heat for 40 minutes–1 hour.
Turn off the heat and let the borscht rest for another hour, while you prepare the rest of the elements.

So far, so good, but here is where the recipe starts to deviate from the norm quite a lot: to prepare the vegetables that will grace the plate and also add extra flavour and texture to the soup, you will need to do a bit of roasting.
Start by preheating the oven to 160°C fan/Gas Mark 4. Peel the remaining 4 beetroots, cut into wedges and dress with oil, salt and the pomegranate molasses. Peel the red onion, cut into wedges and season with salt and the brown sugar to bring out their sweetness and promote caramelization. Place on a roasting tray with the beetroot and roast together for 30 minutes. Drain the kidney beans, then dress them with salt, oil and the smoked paprika. Core and deseed the remaining red pepper, then cut into thin strips and dress with salt and oil. Roast the beans and pepper together, as they will need only 10–15 minutes.

When ready to serve, strain the broth through a sieve or a muslin cloth, discarding the solids. All we need is that rich broth! Reheat again if necessary. Next, create layers of texture and flavour in each bowl by adding a heaped tablespoon of the remaining sauerkraut to each, as well as a handful of roasted beetroot, onion, kidney beans and red pepper. Top each bowl with the hot broth and add a dollop of soured cream and a generous sprinkle of the remaining dill and parsley, chopped. The intensity of the flavours and textures of this dish is beyond words, while the look of the bowl will seduce the eye without a doubt.

Recipe from Alissa Timoshkina, Salt & Time: Recipes from a Russian Kitchen (2019).

Rob’s Recipe of the Week: Onion Glut Soup

February 6, 2020 by General Administrator

Last winter was my first at Canalside and followed an extremely hot and dry summer (with a poor onion harvest as a result of the dry conditions) which means I’ve been quite shocked at the number of onions in my share this winter – so much so that I have quite the pile accumulating at home. What better way is there to get through them than onion soup? The recipe is from another good youtube chef Binging with Babish (and is featured in Netflix’s The Chef Show S2E6) – see if you can spot his catchphrase “Let the flavours get to know each other” (although they have to do that a lot with onion soup!). I doubt beef stock is essential in this recipe so adapt it for a veggie/vegan diet as required.

Image from https://basicswithbabish.co/basicsepisodes/frenchonionsoup

Shopping List

For the soup:

1350g Onions (yields 4 servings)

6 cups high quality beef stock (or amped up store bought stock, see below) (or veggie stock)

2 Tbsp flour

Soy sauce (optional)

Fish sauce (optional)

Day old French baguette (for topping)

Gruyere cheese, shredded (for topping)

For Amped-Up Store Bought Stock

1 bunch parsley

Sliced carrots

Thyme sprigs

3 garlic cloves, halved

2 bay leaves

Sprinkle of peppercorns

2 cloves (optional)

Parmesan cheese rind

Method

Start by preparing your onions. Peel them and then cut in half from pole to pole – through the root and stem. Remove the tough root part by cutting it away with your knife. Then thinly slice them pole to pole – like cutting with the grain of the onion. This gives the slices more structural integrity so that they stand up to the slow cooking method.

Next prepare your stock. Ideally you would use homemade beef stock, but you can also “soup” up a store bought version. To do that, add your beef broth to a stock pot and bring to a simmer. Add aromatics like parsley, sliced carrots, thyme sprigs, garlic, bay leaves, peppercorns, cloves, and parmesan rind. Let it simmer for 1 hour.

In a large dutch oven (any large thick based pan) drizzle 2-4 Tbsp olive oil and let heat up for one minute. Dump in the sliced onions. It will look like way too many, but just trust me.

Slowly caramelize the onions over medium heat. Keep them moving constantly, and scrape down the sides of the pot. The onions are done when they are soft, jammy, and caramelized with a lot of fond on the bottom of the pot.

Add 2 Tbsp flour to the onions and cook for 1-2 minutes then deglaze the pot with 1 cup of dry sherry and cook, scraping up fond from the bottom of the pot.

Once the alcohol is cooked off, add the beef broth. Make sure to strain it first if you added aromatics.

Let the whole thing simmer for 5-10 minutes to let the flavors get to know each other. Optional: add umami boosters. I like to add a splash of fish sauce and soy sauce to richen the flavors.

Cut thick slices of day-old french baguette. Put them on a baking sheet. Drizzle with olive oil and top with salt and pepper. Toast bread in a 200°C oven for 5 minutes. Slice a clove of garlic in half and rub down each piece of bread with the garlic.

Check the soup for salt and pepper and season as necessary. Ladle soup into broiler-safe cups. Top with sliced baguette and shredded cheese. Put the bowls onto a baking sheet and put into an oven preheated to broil. Broil for 3-5 minutes until golden brown.

Garnish with chives and serve and enjoy!

From https://basicswithbabish.co/basicsepisodes/frenchonionsoup

Rebecca’s Recipe of the Week: Meera Sodha’s Roasted Carrot and Cabbage with Korean Chile Paste

January 16, 2020 by General Administrator

Gochujang, Korean chile paste, is warm and flavourful without being mouth-numbing. It adds a richness and complexity to roasted carrots and cabbage. The proportions of the two vegetables is not terribly important, and you might even want a bit more of the gochujang-cumin-ginger mixture. You could serve this with almost anything, from roast chicken to a potato pancake. It’s nice topped with yoghurt, too.

Roasted Carrot and Cabbage with Gochujang
Serves 2-4 as a side dish

Image from https://thehappyfoodie.co.uk/recipes/meera-sodhas-roasted-carrot-and-cabbage-with-gochujang

Ingredients
750g carrots, peeled
750g white cabbage
3 tablespoons rapeseed oil
1.5 tablespoons gochujang paste
1 teaspoon ground cumin
1 teaspoon salt
4 cloves garlic, peeled and grated
3cm fresh ginger, peeled and grated
2 tablespoons more rapeseed oil
1 tablespoon white vinegar (I used rice wine vinegar; the original recipe calls for white wine vinegar)

Preparation
Preheat the oven to 220C. You will need two large baking trays and Meera Sodha recommends lining them with foil.
Cut the carrots lengthwise in half or quarters (depending on the size) to make long batons. Cut the cabbage into 2cm wedges. Place them in a large mixing bowl, or directly onto your two baking trays.
In a small bowl, mix the 3 tablespoons oil, gochujang, cumin, salt, garlic, and ginger. Pour over the vegetables and mix with your hands so that the marinade gets everywhere.
Spread the vegetables across the two trays. Make sure the carrots and cabbage are in a single layer, then bake for 35 to 40 minutes, until the vegetables are tender and blackened at the edges.
Meanwhile, put 2 tablespoons of oil and the vinegar into a large serving bowl. When the carrots and cabbage are roasted, transfer them to the bowl while still hot and toss them in the oil and vinegar and serve.

Recipe adapted from Meera Sodha, East (2019).

Rob’s Recipe of the Week: Thyme for Soup

November 14, 2019 by General Administrator

Much as I’m excited to get back to my favourite celeriac recipe (Celeriac Pasta Ribbons Weekly update Jan 3 2019), I’m in desperate need of replenishing my lunch stores at the moment and nothing is better than a good autumnal soup. This should use a few different items from this weeks share, so enjoy!

Image from https://naturallyella.com/celeriac-soup/

Celeriac soup with thyme

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 2 large servings

Ingredients:

1 medium celeriac
2 carrots
2 medium potatoes
1 medium shallot (or onion if not)
2 cloves large garlic
4 tablespoons olive oil
1/4 teaspoon salt
0.75 to 1L veg stock
5 sprigs thyme
10 fresh sage leaves (I’ll probably use dried sage to save a trip to the shops)
1 to 2 tablespoons heavy cream (optional)

Preparation:

Preheat oven to 220° C (might need turning down!)

Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1cm cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with 2 tbsn olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with most of vegetable stock. Puree until smooth. Add more vegetable stock to achieve the consistency you desire.

Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

If you are using an immersion blender consider peeling the potatoes before roasting to achieve a smooth consistency in the soup.

The soup consistency is on the thicker side. After pureeing, add more stock if desired to get a thinner soup.

Taken from: https://naturallyella.com/celeriac-soup/

Rebecca’s Recipe of the Week: Carrots Agrodolce

November 8, 2019 by General Administrator

‘Agrodulce’, Italian for sour-sweet, is a technique for cooking vegetables in a mixture of oil, vinegar, salt and sugar. It’s very easy; 20 minutes should be ample, unless you like to take your time in cutting the carrots into matchsticks. The results are far greater than the sum of the parts. I don’t think you will have any left over; we certainly didn’t.

Carrots Agrodolce

Serves 3 as a side dish

Ingredients

500g carrots (peel and finely slice into matchsticks)
1½ tablespoons olive oil
1/3 cup of water
2 tablespoons minced onion
¾ teaspoon sugar
1 tablespoon red wine vinegar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh mint

Preparation

First cut the carrots into matchsticks. You can do this by cutting each carrot lengthwise into slabs, and then cutting each slab into thin thin matchsticks.

Place the carrots, olive oil, and water in a saucepan over medium-high heat. Bring to a boil and cook, uncovered, until the water has evaporated, which will take about 7 minutes.

Stir in the onion and cook for 1 minute. Add the sugar, vinegar, salt, and pepper, and stir until there is a glaze coating the carrots, about 30 seconds.

Remove from the heat and stir in the mint. Place in an attractive bowl and serve.

Recipe adapted from Mad Hungry.

Rebecca’s Recipe of the Week: Carrots with Pickled Raisins

June 13, 2019 by General Administrator

Pickled raisins are very now, in case you didn’t know. This is a very good salad, in any case.

Carrot Salad with Yoghurt, Pickled Raisins and Nuts
Serves 2

Ingredients
2 tablespoons soft brown sugar (dark or light, as you prefer)
2 tablespoons apple cider vinegar
1 handful raisins (or sultanas)
200g carrots, peeled
1 tablespoon olive oil
Salt and pepper, to taste
2 tablespoons preserved lemon, chopped
1 handful pistachios or cashews, toasted briefly in a dry pan and roughly chopped
1 handful fresh coriander (or other herbs), roughly chopped
3 tablespoons yoghurt

Preparation
Combine the sugar and vinegar in a small bowl. Add the raisins and leave to soak for at least 10 minutes, or as long as you like. (I marinated mine for 4 days, at room temperature.) These are the pickled raisins.
Using a vegetable peeler, shave the carrots into thin curls into a bowl, or grate them coarsely.
Dress the carrots with the oil, salt and pepper, and preserved lemon. Mix in the raisins and soaking liquid, nuts, and herbs. Drizzle with the yoghurt and serve.

Recipe adapted from Abra Berens, Ruffage: A Practical Guide to Vegetables (2019).

Rebecca’s Recipe of the Week: Carrot-Nut Porridge

May 2, 2019 by General Administrator

I was recently at an event where everyone was asked what they had for breakfast. 8 of the 10 people replied ‘porridge’. Clearly porridge is having a bit of a moment. Here is a surprising, satisfying and toothsome variant. Cooked with oat milk, shredded carrot becomes soft and sweet, blending perfectly with the oats to make a rich, thick breakfast. The peanut butter, berries and hemp hearts add further sweetness, depth and crunch.

Carrot-Nut Porridge
Serves 2

Ingredients
100g porridge oats
100g carrot, peeled and shredded
600ml oat milk
¼ teaspoon grated nutmeg
2cm vanilla pod
2 tablespoons crunchy peanut butter
Blueberries or blackberries, to serve (frozen are fine)
2 tablespoons hulled hemp seeds, to serve
2 tablespoons date syrup, mulberry syrup, maple syrup or honey, to serve (if desired)

Preparation
Place the oats, shredded carrot, oat milk, nutmeg and vanilla pod in a saucepan and bring slowly to a simmer. Simmer for 8-10 minutes, or until it’s thick and the carrot is soft. Stir in the peanut butter.

Divide into two serving bowls and top with berries and hemp seeds, and drizzle with syrup to taste.

Recipe adapted from Meridian Foods.

Ali’s Recipe of the Week: One for the Store-cupboard

April 25, 2019 by General Administrator

Rebecca’s having a break this week and hopes to be back with another recipe next week.

With the cauliflower crop getting going, the moment may have arrived to do the first preserving of the year (that is, if you haven’t already made marmalade, perhaps using some delicious La Jimena seville oranges).

Piccalilli is as versatile as any savoury preserve in that you can flex the recipe according to what is available. Most piccalilli recipes call for courgettes, green beans, tomatoes, and other summer veg. However, if all you have is roots and PSB (purple sprouting broccoli) that combination will also make a perfectly good version of this tangy preserve. Luckily my book of preserves from the Women’s Institute can oblige with a suitably flexible recipe for any time of year! I’ve been know to make a version with cauliflower, onions (admittedly these are perhaps the two essential vegetables), carrot and swede!

Many piccalilli recipes call for the vegetables to be brined overnight, but this one breaks that rule, which simplifies the recipe and results in a delicious accompaniment for a ploughman’s lunch. And unlike chutneys which rely on evaporation of the liquid to thicken the preserve (which can sometimes take hours), as this one is thickened with flour it has a much shorter cooking time.

Accommodating Piccalilli from the W.I.
Makes about 2.7kg (6lb) = 6 average sized jam jars
Preparation time: 45 minutes
Cooking time: 30 minutes

Ingredients
1 large cauliflower, broken into florets
450g (1lb) pickling onions – if you’ve still got any little Canalside onions left, they’d be perfect!
1.4L (2 1/2 pints) white malt vinegar (apple cider vinegar also works well)
900g (2lb) mixed vegetables, diced or cut into 2.5cm (1 inch) lengths
2 fat cloves of garlic
450g (1lb) caster sugar
50g (2oz) dry mustard (i.e. mustard powder)
115g (4oz) plain white flour, sieved
25g (1oz) ground turmeric
1 tsp ground coriander
2 tsp salt

Preparation
In a large preserving pan, summer the cauliflower and onions in 1.1litres (2 pints) of the vinegar for 10 minutes.

Add the other vegetables, garlic and sugar and cook for a further 10 minutes.

Mix the mustard, flour. spices and salt with the remaining vinegar and add to the cooked vegetables, stirring all the time to prevent lumps from forming.

Stir well and simmer for a further 10 minutes.

Spoon into cooled and sterilised jars and cover with vinegar proof tops. Label and store for at least 2 weeks before using. It will keep for months (I think I’ve even kept it for more than a year) with the flavour improving and mellowing as it ages.

From ‘Best Kept Secrets of the Women’s Institute: Jams, Pickles and Preserves’ by Midge Thomas

Rebecca’s Recipe of the Week: Taming the Spanish Black Radish

February 1, 2019 by General Administrator

As you may well still have your Black Spanish Radish from this week’s share, here are some recipes from Rebecca that have been waiting in the wings for the BSR’s first appearance of 2019!

These are fierce! They need some sweetness to balance their peppery bite. A dressing with honey and sherry vinegar does the trick. Combined with dried fruit and nuts in a salad, this will temper the outspoken radish.

Another option is to braise them. They emerge from a bath in butter and white wine softened, like a turnip’s more assertive older brother. Toss them with parsley and serve with roast chicken.

Green salad with Spanish black radish, pistachios and fig
Serves 2

Ingredients
dressing

2 tablespoons olive oil
2 teaspoons sherry vinegar
Juice and zest from 1 lime
1 teaspoon Dijon mustard
1 teaspoon runny honey
1/4 teaspoon salt
Black pepper

salad
150g salad mix
1 black Spanish radish, peeled and grated coarsely
1 big handful pistachio nuts, toasted in a dry pan and coarsely chopped
4 dried figs, cut into 6 pieces each

Preparation
(Leave the grated radish in a sieve to allow any liquid to drain off while you prepare the dressing.)

Put the dressing, put the ingredients into a jar with a lid and shake vigorously until the ingredients are combined. Taste and adjust the seasoning if necessary by adding a little more salt, or honey, etc., to balance the flavours.

Place salad ingredients in a serving bowl, and toss with the dressing. Serve.

Braised Carrot and Black Radish with Parsley
Serves 4

Ingredients
100g onions
350g carrots
2 black radishes
2 tablespoons olive oil
150ml white wine or vermouth
3 bay leaves
6 pepper corns
Salt to taste
2 tablespoons butter
25g parsley, chopped

Preparation
Peel the onions and cut into chunks. Peel the carrots and cut into batons.

Peel the black radishes and cut into batons of roughly the same size as the carrots.

Heat the olive oil in a saucepan over medium heat. Add the onions and sauté for a few minutes until they start to brown. Add the carrots and onions and toss everything together.

Pour over the white wine or vermouth, and add the bay leaves and pepper corns. Bring to a gentle boil, reduce the heat to low, cover, and simmer until the vegetables are tender, about 45 minutes. (This will depend on the size of your batons.) Check it occasionally to ensure it’s not sticking. If it seems dry add some water, stock or more wine.

Once the vegetables are tender, stir in the butter and give the vegetables a good toss. Add salt to taste, mix in the parsley, and serve.

Rebecca’s Recipe of the Week: Diana Henry’s Uzbeki Carrots

December 14, 2018 by General Administrator

Carrots simmered in warm spices with dried fruit, topped with pistachio nuts and salty yoghurt. You will enjoy this. I served it with a surprisingly complex beetroot salad dressed with balsamic vinegar and maple syrup, mixed with shredded daikon radish, a root-vegetable hat trick, but that’s for another day.

The recipe calls for 1 tablespoon of barberries, which, amazingly, I happened to have. I think you can leave it out. You could also serve this over pasta, or in a pita with a shredded hard-cooked egg.

Uzbeki Carrots
Serves 2-3.

Ingredients
3 tablespoons olive oil
1 onion, thinly sliced
2 tomatoes, cut into thin wedges (or several tinned tomatoes)
4 garlic cloves, finely chopped
½ Canalside chile, seeded and shredded (or to taste)
¼ teaspoon ground cinnamon
½ teaspoon ground cumin
salt and black pepper
500g carrots, peeled and cut into batons
75g currants
1 tablespoon dried barberries (entirely optional)
¼ teaspoon saffron
350ml water (or use some of the tomato juice from the tin if you’ve used tinned tomatoes)
1 tablespoon tomato paste
2 teaspoons honey, or to taste

To serve:
2-3 tablespoons shelled unsalted pistachios, coarsely chopped
Salted yoghurt
Fresh coriander, chopped
4 spring onions, sliced

Preparation
Heat the oil in a large saucepan and sauté the onion over medium heat until golden brown, then add the tomatoes and cook until they begin to soften. Add the garlic and chile and cook for another minute, then the cinnamon and cumin and cook for another minute. Add a couple pinches of salt and pepper, and then add everything else, except garnishes. Bring to a gentle boil.

Reduce the heat and simmer the carrots until completely tender, 20-25 minutes. The mixture should remain moist but not be swimming in juice. If it gets too dry, add a little more water. If it is too sloppy, turn up the heat and boil off some of the liquid. Taste for seasoning and balance; the mixture should be sweet and savoury.

Serve topped with a generous dollop of yogurt, pistachios, coriander, and spring onion.

Recipe adapted from Diana Henry, A Change of Appetite: Where Healthy Meets Delicious (2014).

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