All posts tagged: recipe

Nunhead Garden Risotto

Our lovely allotment in Nunhead is flourishing, everything is planted and now it’s all about the watering, weeding and feeding. Meanwhile we are dreaming of making one of our favourite risotto’s next month when we will be harvesting homegrown Peas, Garlic, Mint, Onions, Thyme, Bay Leaves, French Beans and Runner Beans – not a bad haul – if only white wine grew on trees we’d be laughing! Nunhead Garden Risotto Serves approximately: 4 People Preparation time: 30 Minutes Cooking time 20-30 Minutes Ingredients: ·       250g / 5oz Peas ·       250g / 5oz Broad Beans ·       100g / 3½ oz French Beans, but into small pieces ·       50g / 2oz Butter ·       3 tbsp Olive Oil ·       1tbsp chopped fresh Mint leaves ·       1 Finely chopped Onion ·       3 Finely chopped Baby Leeks ·       2 Garlic Cloves crushed ·       3-4 Sprigs fresh Thyme ·       1 long strip of Lemon Zest ·       1 Bay leaf ·       150g / 5oz Arborio Risotto Rice ·       150ml / 5oz Dry White Wine ·       750ml / 1-pint 7fl oz hot vegetable …

Asparagus & Cheddar Tart

There is only one thing on my mind at this time of year – English Asparagus. We are hoping the ‘Beast from the East’ hasn’t put things back too much – right now we are on track for the season to start on the 23rd April – Hurrah! Asparagus & Cheddar Tart Serves approximately: 4 People Preparation time: 30 Minutes Cooking time 30 Minutes Ingredients Pastry 140g Plain flour 85g Butter Cubed 100g Cheddar Pinch Cayenne Pepper Filling 5 eggs 175ml Milk 125g Cheddar 25g Parmesan 300g Asparagus Truffle Oil (to finish) Method: Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar and Cayenne into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin. Heat oven to 180C/fan 160C/gas 4. Lightly dust the work …

Roasted Sea Bream with Fennel, Cherry Tomatoes & New Potatoes

Roasted Sea Bream with Fennel, Cherry Tomatoes & New Potatoes Plaice is a sustainable fish but when buying it make sure that it has been caught in trawls to reduce the impact of disturbing bottom dwelling species (check labels, or buy from a good fishmonger like Moxon’s, or the lovely fish van on North Cross Road Market). Make sure fillets are over 30cm, anything smaller is too young. It has long been overlooked in higher end gastronomy and rarely features on the menus of top restaurants, but it really is a superb fish, possessing a fine, moist texture and subtle but distinctive flavor. Other options to Plaice are Flounder, Dab or Sea Bream. Preparation time 10 mins Cooking time 35 minutes Ingredients 2 Sea Bream – filleted 1 Red Onion – sliced 2 Small Garlic Cloves 1 Red Pepper – chopped 1 Bulb of Fennel – sliced 2 Courgette – sliced 10 Cherry Tomatoes – halved Small Handful of Dill – chopped 1/2 Lemon squeezed 1/2 Lemon sliced New Potatoes – boiled & sliced Salt …

Courgette Spaghetti

Courgette Spaghetti Serves 2 More and more people are changing their diets, eating less meat and even becoming vegetarians or vegans. There is no doubt that there are health benefits but it does take time and research to make sure you still follow a balanced diet. Over the past two months I have been trying to stick to a pescetarian diet, and I have now given up meat for lent so please help me! Some days are easier than others, but I have been surprised by how much I am enjoying it, and I am definitely getting more creative with my recipes. We will be serving Courgette “Spaghetti” as a starter at our March Supper Club, and it is definitely one of my favourite veggie options so far (though maybe not the healthiest due to the double cream – I will keep working on that!). Ingredients 50g Sundried Tomatoes Olive oil spray 1 tsp dried oregano 500g large wonky courgettes, spiraliser to resemble spaghetti (or use a peeler to create fine strips if you don’t …

Mincemeat & Marzipan Couronne recipe

Christmas is over, and isn’t it annoying when you discover you have left over mincemeat in your cupboard that never made it into a mince pie? Not any more! Here is a really lovely way to use up your supplies! Mincemeat & Marzipan Couronne Ingredients for the Couronne 250g Strong white bread flour 5g Salt 8g Yeast 50g Unsalted butter, softened 135ml Whole milk 1 egg, lightly beaten Ingredients for the Marzipan 90g Caster sugar 149g Icing sugar, plus extra for dusting 220g Ground almonds 1 Orange, finely grated 1 egg, beaten Ingredients for the Filling & Topping 400g Mincemeat 50g Apricot jam 200g Icing sugar 50g Chopped pistachios Method To make the couronne, mix the flour, salt, and yeast together in a bowl. Then, add the softened butter, the milk and egg to the mixture and work the mix with your hands until it comes together as a soft dough and the sides of the bowl are clean. Lightly flour a surface and knead the dough for about 5 or 6 minutes. At this …