recipe: sous vide rhubarb grenadine

sous vide rhubarb grenadine

sous vide rhubarb poached in grenadine

IngredientsMakes: 450g

450g		rhubarb
50g		grenadine

Method

I used 550g grenadine to cover the rhubarb. 540g of Liquor remained after the process.

Top & tail the rhubarb to remove any rough bits then slice it into 2cm thick rounds.

Put the rhubarb into a double ziplock bag and add grenadine until it covers the rhubarb.

Place the nearly completely sealed bag into the water bath and use the water to force out the remaining air then seal it completely.

You can vac pack it but you can't re-use the vac pack, it is however more robust and recomended if you are doing a lot of packs at the same time.

Poach the rhubarb in the grenadine SV 60C / 120m - if large pieces.

60C / 55m if slicing 1cm thickness instead or if pieces are from the thin end.

Drain the liquor and use this for, cheecake, dressings, cocktails or lollipops amongst other things!

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recipe: tree spinach omelette w/ broad beans

tree spinach omelette w broad beans

homegrown tree spinach & cheese omelette topped w/ buttery broad beans

IngredientsMakes: 308g (2)

240g		tree spinach and cheddar cheese omelette	(recipe below)
60g		broad beans
10g		butter

Method

Make the omelette & turn it out onto a hot serving plate - keep it warm.

Shell the broad beans & the boil them in a small saucepan in salt water for 2 minutes.  Drain & remove the skin once they've cooled a little. If they've just been picked I only peel the really big ones. Fibre is good for you!

Return them to the pan & add a nob of butter.

Once it's melted toss to coat evenly. It's a bit decadent but really nice!

Turn them out onto the omelette and serve immediately.

Some chopped fresh herbs like oregano, chives or chervil would probably go pretty well w/ this.

tree spinach and cheddar cheese omelette

wilted tree spinach & cheddar cheese tortilla / omelette

IngredientsMakes: 240g (2)

130g		ingredient tree spinach	(recipe below)
120g		eggs
30g		cheddar cheese
1g		aromat
2g		veg oil

Method

Rinse & steam the tree spinach for 5 mins & let is cool & drain in a sieve.

Once cooled squeeze out the excess water.

Grate the cheese & mix all the ingredients together.

Fry in a 20-24cm pan on a medium heat ~4-6mins each side, tuning once using a plate.

Or toss in the air if you're feeling brave!!

The tree spinach I'm referring to here has purple leaves and is asian native - Chenopodium giganteum.

Not chaya the central American native with same name - Cnidoscolus aconitifolius.

tree spinach

more on tree spinach - Chenopodeum Gigantium here

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ingredient: tree spinach

ingredient tree spinach

tree spinach - Chenopodeum Gigantium

IngredientsMakes: 150g

150g

tree spinach

 

Ive been getting into growing my food over the last few years and I came across this last year at a horticulture festival:

Tree Spinach (Chenopodium giganteum)

I bought two of them - about 10inches tall at that point - and put them into a pretty big - 30L - pot. They grew quickly to over 3ft tall. Unfortunately one was felled by a neighbours escaped weasel which was a bit annoying but not biggy still had one left.

I let nature take it's course to get a feel for the plant. I harvested some leaves just to taste - quality control : ) - very similar to spinach. Wilts slightly less.

Winter came and went and what was left was a light woody stalk good for growing peas on. What I didn't notice was that it was covered in seeds. I only realised when a bed of tree spinach plants sprouted at it's base, and all over the adjacent veg patch and unused tubs!!

I left the plants in the courgette patch to grow naturally and they've grown quickly - a lot faster than my spinach - and have been providing me with a steady supply of tree spinach!

So I thought I'd do a bit of research on them and this is a summary of what I found:

Tree spinach, also known as Chenopodium giganteum or magenta spreen, is a striking and versatile leafy green. Standing up to 6-8 feet tall at maturity, this impressive plant features vibrant magenta-dusted new growth atop green leaves, making it both ornamental and edible - snork.

It's related to quinoa and lambsquarters (the version with no purple! Chenopodium Album), with a mild, spinach-like flavour. Popular in parts of Asia, particularly in Indian cuisine. It has a good nutritional profile and is easy to cultivate. Just leave it in the pot over winter and you'll have baby groots everywhere by the spring - fresh food and loads of it!

Preparation & Cooking Time/Methods

Preparation time: 5 mins (washing, removing stems larger than 5mm).

Cooking time: 2-5 minutes (quick-cooking similar to spinach).

Methods:

Sauté young leaves briefly with garlic and olive oil (2-3 minutes).

Steam for 3-4 minutes until just wilted.

Add raw young leaves to salads.

The stems are also edible when young and tender, but they can become a bit stringy as the plant matures.

You can boil them but it leaves it a bit waterlogged, seaming is my preferred method.

Use in soups, stews, stir-fries, and curries add it in the last few minutes of cooking.

Basically a substitute for spinach in most recipes.

Do's & Don'ts

Do's:

Harvest young leaves for the most tender texture and mild flavour.

Enjoy the colorful magenta dustings (natural plant wax) which are edible and nutritious.

Add to dishes at the end of cooking to preserve nutrients.

Don'ts:

Don't overcook – it becomes slimey/mushy and loses nutritional value.

Don't consume in very large quantities if you have kidney stone issues (contains oxalates).

Health Benefits

Excellent source of vitamins A, C, and K.

Rich in minerals including calcium, iron, magnesium, and potassium.

Contains plant protein and dietary fiber.

Provides antioxidants that help combat inflammation.

Supports immune system function.

May help with digestive health due to fiber content.

Contains folate (Vit B9), important for cell growth and development.

Negative Health Information

Contains oxalates that may contribute to kidney stone formation in susceptible individuals.

May interact with certain blood-thinning medications due to vitamin K content.

Saponins: The seeds contain saponins, which can be toxic in large amounts. However, when the seeds are properly processed (soaked, rinsed, and cooked), they are generally considered safe to eat in moderation. The leaves contain lower levels of saponins.

Not recommended in large amounts during pregnancy (as with many wild/semi-wild greens).

Growing Season & Climate Requirements

Annual plant that grows best in moderate to warm temperatures (12-27°C / 55-80°F).

Plant after last frost in spring.

Growing season: Spring through early fall in temperate climates.

Can be grown year-round in warm climates.

It prefers full sun but can tolerate some partial shade. It thrives in well-drained soil that is rich in organic matter. While it's relatively adaptable, it prefers moderate temperatures and can bolt (go to seed prematurely) in very hot conditions.

Drought-tolerant once established.

Not frost-hardy; will die back in freezing temperatures.

Self-seeds readily, sometimes becoming volunteer plants the following season.

Quick-growing – ready for first harvest in 30-45 days.

Nutrition Information

(Per 100g of fresh leaves, approximate values)

Calories: ~45 kcal

Fat: ~0.5g

Carbohydrates: ~4g

Fiber: ~2g

Protein: ~2-3g

Vitamin A (RAE): ~400µg

Vitamin C: ~65mg

Vitamin K: ~50µg

Calcium: ~125mg

Iron: ~3mg

Magnesium: ~65mg

Potassium: ~500mg

Tree spinach also contains trace minerals and various phytonutrients that contribute to its overall health benefits.

So there you have it - a comprehensive look at the wonderful world of Tree Spinach! It's a nutritious, versatile, and visually striking plant that's earning it's spot in my garden and on my plate. Happy cooking!

If this reference tree spinach - Chenopodeum Gigantium is TLDR then read the above condensed info!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts being grown right here in Hereford using organic practices!
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experiment recipe: fried broad bean shells w/ spicy onion coating

fried broad bean shells

broad bean shells in a spicy onion coating

IngredientsMakes: 215g (4)

140g		broad bean shells
30g		cornflour
30g		gram flour
110g	(2)	eggs
3g		turmeric
3g		ground cumin
3g		sweet smoked paprika
3g		garlic granules
30g		white onion
50g		olive oil

Method

Start with 230g of broad beans - 8-10 medium broad bean pods.

Top & tails them.

Run along the edge with a peeler to remove the string on both sides.

Remove the shell & split into 2 halves cut each in half.

Mix half & half gram flour & corn flour.

I used 100g of each to get a good coating - the recipe uses up 30g of each.

Crack the eggs into a mixing bowl, & half a tea spoon each of the spices.

Brunoise the onion - 2mm dice - & add it too.

Whisk then add the bean shells.

Mix well to coat the shells.

Heat veg/olive oil on a medium heat it should be 3cm / 1.5 inch deep.

Cut the end off a shell & add it to the oil to check if it's hot enough to fry.

Once it's sizzling & floating - oil is ready ~150C.

Fry the shells in batches so as not to over crowd.

Fry 3-4mins until golden then place in a sieve to drain.

Place in a lined warm serving bowl, season & serve asap.

OR keep in a warm oven to stop them going cold & soggy!

Be prepared to suck the flesh & coating off the thicker skinned ones, most of them are completely edible.

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recipe: pea risotto

pea risotto

fast cheats pea risotto - I'd get a bullet from the Italians for calling this a risotto!! Meh.

IngredientsMakes: 620g (3)

260g		cooked fennel rice	(recipe below)
300g		pea puree no1	(recipe below)
50g		butter
8g		parmesan
2g		peas

Method

Put the rice cooker on in the background w/ the fennel, stock & rice.

Make the puree while it cooks, keep a few peas back to dress the rice.

Turn the rice out into a pan on a medium heat, mix in the puree and bring it all up to an even temp.

Cut the butter into knobs and stir it in for that smooth creamy texture.

Season if it needs it, don't forget parmesan goes on too!

Plate up the rice drop a few peas on top and grate some parmesan over too, you're good to go!

cooked fennel rice

arborio rice cooked w/ white wine chicken stock & sliced fennel

IngredientsMakes: 260g (1)

100g		arborio rice
10g		chicken stock	(recipe below)
115g		white wine
90g		water
30g		fennel
1g		salt

Method

Place all ingredients into rice cooker & place on white rice, fire & forget until needed.

pea puree no1

pea puree w/ cream cheese & garlic

IngredientsMakes: 300g

50g		butter
50g		semi skimmed milk
40g		roule
170g		peas

Method

Boil the - defrosted - peas for 2 mins, then drop into cold water until needed.

Melt the butter in the milk, then add the peas & roule and blend until super smooth, seasoning as you do.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
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recipe: wild garlic tortilla w/ sautéed wild garlic buds

wild garlic tortilla w/ sautéed wild garlic buds

spanish tortilla - omelette - using wild garlic & onions

IngredientsMakes: 539g (6)

525g		wild garlic tortilla	(recipe below)
14g		sautéed wild garlic buds	(recipe below)

Method

Make the tortilla fist, then sauté the wild garlic buds & dress the omelette / tortilla.

wild garlic tortilla

spanish tortilla - omelette - using wild garlic & onions

IngredientsMakes: 525g (6)

350g		wild garlic
100g		onions
285g	(5)	eggs
4g		garlic granules
2g		AP
2g		salt

Method

Peel & dice the onion then fry on a medium heat until golden and cooked though.

While it cooks . . .

Remove the stalks from the wild garlic - reserve them for any recipe that uses beansprouts.

Blanche the wild garlic for 6mins, then drain & place in cold water.

Once it's cooled enough to handle squeeze dry & chop it up.

It doesn't have to be too fine, just enough to break up the long leaves.

Break the eggs into a bowl and whisk, then add the rest of the ingredients.

For this quantity I used a 20cm / 8" diameter pan that was 5cm / 2" deep

Combine and pour into a well oiled frying pan on a medium high heat.

Draw the outside into the centre to cook thick omelettes, and jiggle the pan to make sure it doesn't stick.

Turn out onto a plate, re-oil the pan and let it heat up properly then slide the omelette back in uncooked side down.

Tuck the edges in and give it the occasional jiggle so it doesn't stick while it finishes cooking.

Turn out onto a warm plate. Job done!

Quick practical video here watch from 2mins.

sautéed wild garlic buds

wild garlic buds gently sautéed in butter

IngredientsMakes: 14g

4g		salted butter
12g		wild garlic buds

Method

Melt the butter in a medium hot pan, add the wild garlic buds.

Toss to coat and warm through. . . . add to dish serve immediately.

Do this as the last step of any recipe.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
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