Friday 25 October 2024

recipe: next level sausage & mash

roast pork & apple sausage w/ squash & red pepper mash topped w/ coriander kimchi & mayo
next level sausage & mash
roast pork & apple sausage w/ squash & red pepper mash topped w/ coriander kimchi & mayo
IngredientsMakes: 784g (2)
410gsquash & red pepper mash(recipe below)
420g(4)pork & apple sausages
50gkimchi no7(recipe here)
20ggreek yogurt
4gcoriander

fully flavoured squash mash w/ red pepper, garlic & herbs
squash & red pepper mash
fully flavoured squash mash w/ red pepper, garlic & herbs
IngredientsMakes: 410g (2)
200gtinned tomatoes
184g(1)red pepper
240gonions
48g(12)garlic cloves
4gthyme
4grosemary
620gspaghetti squash
30golive oil
Method
170C / 30m, remove squash place on seperate tray and return to oven @ 150C another 20mins, leave covered in foil.
Remove all the thyme twigs, garlic skin and place everything into a blender - I used a stick blender & beaker - blend until smooth.
Remove the skins from the squash, add the garlicly red pepper goodness & mash.
Season to taste.
Keep warm until needed, or microwave to bring up to temperature when needed.

If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!

Thursday 24 October 2024

recipe: sweetheart noodles

sweet heart cabbage sliced into noodles & steamed
sweetheart noodles
sweet heart cabbage sliced into noodles & steamed
IngredientsMakes: 300g (2)
300gsweetheart cabbage
Method
Shred the sweetheart cabbage to make the noodles.
Steam them for 10mins.
Job done - use as a noodle replacement!

These are a carb free replacement for the rice noodles in . . . any of the following or any noodle dish . . . 


























If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!

Friday 18 October 2024

recipe: red kuri & shiitake laksa

sauteed slow roast red kuri squash & shiitake mushrooms w/ green beans in an aromatic & slightly spicy laksa curry served on a bed of beansprouts & flat rice noodles
red kuri & shiitake laksa
sauteed slow roast red kuri squash & shiitake mushrooms w/ green beans in an aromatic & slightly spicy laksa curry served on a bed of beansprouts & flat rice noodles
IngredientsMakes: 2200g (4)
600groast red kuri squash(recipe below)
40gbutter
185glaksa curry paste(recipe below)
800g(2)coconut milk
450gchicken stock(recipe below)
32g(2)lemon grass stalks
2g(6)bruised kaffir lime leaves(recipe below)
32gpalm sugar
20gfish sauce
20glime juice
120gshiitake mushrooms
20gbutter
200ggreen beans
660gflat rice noodle & beansprouts(recipe below)
40gchilli oil
40gcrispy onion
12gcoriander
80g(1)lime
Method
If you're making this from scratch put any dry ingredients - like kaffir lime leaves or shiitake mushrooms - on to soak first thing in the morning. Hopefully you can get fresh ones but dehydrated ones work just fine!
Get the roast squash into the oven, once cooked freeze what you don't need, or - much faster - defrost some squash from the last roasting : )
Make the laksa curry paste or - much faster - defrost some from the last batch.
Add a couple of table spoons of oil to a pot & cook the paste until nearly all the liquid has gone & a crusty brown surface has started to form on the bottom of the pot or the paste is dark brown. Deglaze this w/ coconut milk, & lift all the brown flavour off the bottom of the pot. This is the base for the laksa.
Add the rest of the coconut milk & bring it to the boil, stirring until the colour of the turmeric has come through then add the chicken stock, bruised lemon grass stalks, lime leaves & palm sugar & leave it to simmer for 45 minutes or so for the spices to develop & infuse into the sauce.
As it simmers the sauce will reduce & its flavour will intensify so leave the seasoning until after it's simmered.
Steam / boil the beans for 7mins, sauté the shiitake high 5mins, sauté the roast squash in the same pan until golden - about 4mins each side low heat.
Add the steamed beans, sautéed squash & mushrooms to the laksa. Keep on a simmer . . . .
Cook the noodles & beansprouts last minute, plate up into warm wide bowls & top w/ squash, green beans, shiitake mushroom laksa goodness!!!
Dress w/ chilli, coriander, crispy onions, chilli oil & lime wedges, or puts them on a little side dish so folk can dress it as they please - which is always nice!!
If you're on a low carb vibe switch out the rice noodles for [sweetheart noodles].
Instead of chilli oil I use oil from the top of my kimchi jar [kimchi no7] which has a gorgeous flavour.

slow roast red kuri squash w/ rosemary & thyme
roast red kuri squash
slow roast red kuri squash w/ rosemary & thyme
IngredientsMakes: 1254g (8)
1430g(1)red kuri squash
100gwater
6grosemary
5gthyme
25golive oil
4gsalt flakes
Method
For this recipe I used a 6cm deep baking tray 37x29cm - about as big as my oven will take!
I started with a 1687g red kuri squash. 1430g after deseeding.
Cut the squash in half and scoop out the seeds. Then cut each half into four pieces.
Add the water & herbs to the baking tray & place the squash on top, season & lightly drizzle w/ oil.
Cover w/ tin foil & bake 150C / 2h for perfect softness!
Good for mash, pie topping, all sorts really.
If serving as they are remove the foil 20m before the end to brown them off a bit.

laksa curry paste
laksa curry paste
IngredientsMakes: 370g
32g(2)lemon grass
50ggalangal paste
26g(6)garlic cloves
100g(10)red chillies
110g(6)shallots
15gfish sauce
20g(12)cashew nuts
8gground coriander
8gground cumin
8gturmeric
10gsalt
Method
Make a paste of the ingredients. You can use a mortar & pestle, wet & dry spice mill, stick blender & beaker all good. I used a food processor.
When making pastes like this in a food processor always blend the hardest ingredients first for a more even / regular texture.
Add & blend each ingredient one at a time up to the shallots.
Slice the lemon grass into half cm rounds then add it to the blender / fP and blend.
Peel the galangal w/ a spoon - same as ginger - coarsely slice across the grain, then add it to the fP.
Peel the shallots & cut into quarters - you can get away w/ red onion no problem.
Add the rest of the ingredients & blend to a smoothish paste.
This is enough for two 4 person curries, so I freeze the half I don't need! Saves time next time!

left to right . . bruised lemon grass, palm sugar lumps, lime leaf prepped for curry.
bruised kaffir lime leaves
left to right . . bruised lemon grass, palm sugar lumps, lime leaf prepped for curry.
IngredientsMakes: 2g (6)
2g(6)kaffir lime leaves
Method
Run the back of your knife over the leaf in a zig direction and open the doors for the aromatic contents.
When you put it into the curry all those aromatic notes will infuse into your sauce!
Hmmm . . .
If using dried leaves, put them in water to soak the night before or first thing in the morning. Use the water for any stock.

flat rice noodle w/ beansprouts & soy sauce
flat rice noodle & beansprouts
flat rice noodle w/ beansprouts & soy sauce
IngredientsMakes: 660g (4)
480gcooked flat rice noodle(recipe below)
300gbeansprouts
15grapeseed oil
15gsoy sauce
Method
Boil the water and place the noodles in it, let them soak for 2mins then add to the beansprouts.
Oil glaze a hot wok w/ a tbsp of oil & add the beansprouts, season w/ soy sauce.
Keep them moving while the noodles cook.
Drain & add the noodles as soon as they are ready, use a couple of forks to combine the beansprouts evenly through the noodles. The oil & beansprouts will stop the noodles sticking together.

If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!

recipe: roast red kuri squash w garlic & onions

slow roast red kuri squash w/ garlic, onions rosemary & thyme
roast red kuri squash w garlic & onions
slow roast red kuri squash w/ garlic, onions rosemary & thyme
IngredientsMakes: 1650g (8)
1430g(1)red kuri squash
306gonions
280gred onions
100ggarlic
6grosemary
5gthyme
50golive oil
4gsalt flakes
Method
For this recipe I used a 6cm deep baking tray 37x29cm - about as big as my oven will take!
Break the garlic into cloves leaving the skin on so the flesh goes nice & silky.
Peel the onions and cut each one into 6 pieces lengthways, pick the herbs & line the tray w/ them.
I started with a 1687g red kuri squash. 1430g after deseeding.
Cut the squash in half and scoop out the seeds. Then cut each half into four pieces.
Place them on top of the garlic onions & herbs, season & lightly drizzle w/ oil.
Cover w/ tin foil & bake 150C / 2h for perfect softness!
Good for mash, pie topping, all sorts really.
If serving as they are remove the foil 20m before the end to brown them off a bit.

Perfectly cooked super smooth squash w/ caramelised garlic & onions.




If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!

Friday 11 October 2024

recipe: winter squash tortilla

spanish tortilla made w/ smooth & soft winter squash & onions
winter squash tortilla
spanish tortilla made w/ smooth & soft winter squash & onions
IngredientsMakes: 780g (6)
500g steamed pumpkin (recipe below)
340g (6) small onions
300g (6) medium eggs
100g spinach
80g rapeseed oil
Method
Start w/ a small 700g pumpkin which yields ~500g steamed flesh.
Prep the other bits as it steams.
Crack the eggs into a mixing bowl & whisk.
Put the spinach on to wilt, remove any excess liquid & add to the eggs.
Peel the onions, then half them, and slice into four in either direction.
Once the squash is cooked remove the skin and cut each crescent into thirds.
Add the onions to a pan w/ an inch of oil in it, set to high heat - the pan should be deep enough to accomodate the squash too!
Once the onions start bubbling carefully add the squash chunks.
Move things about occasionally and cook until the onions are soft and the the squash it turning golden.
Place a sieve on another pan and carefully pour the oil through it.
Leave the onions & squash for a while for the oil to drain then add them to the spinach & eggs combine well.
Leave the mix for 10mins for the egg to soak into squash a little.
Cook the tortilla in a deep 20cm diameter pan on a medium high heat, turning once.
Quick practical video here 2mins.

steamed baby pumpkin
steamed pumpkin
steamed munchkin (small) pumpkin
IngredientsMakes: 500g
500g pumpkin
Method
Started w/ a small pumpkin weight ~700g, de-seeded 608g, removed rind (after steaming) ~500g.
Cut the pumpkin in half remove the seeds & stalk.
Cut the halves into quarters & each quarter into 3 pieces.
This should give you 12 crescents about an inch thick at the widest point.
Steam for 20mins.
At this point it's edible, skin and all!! Great source of fibre too.
Put it in a curry, a spanish omelette, have it sauteed topped w/ maple syrup & ice cream . . .
If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

I haven't tried all of them but this recipe should work with most edible squash types.





If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!




Thursday 10 October 2024

recipe: kimchi no7

classic korean fermented vegetables w/ ginger garlic & chilli
kimchi no7
classic korean fermented vegetables w/ ginger garlic & chilli
IngredientsMakes: 2600g
275gcone cabbage
400gred  cabbage
450g(3)red peppers
60gspring onions
245g(3)red onion
150gginger
60gradishes
270gcarrots
35ggarlic
200g7.5pc brine(recipe below)
130gginger
35ggarlic
18gchilli flakes
4gsweet smoked paprika
25gsriracha chilli sauce
30gbrown sugar
80g7.5pc brine(recipe below)
40golive oil
100golive oil
Method
This makes enough to fill a 1.4L and a 950ml kilner jar . . . adjust as you see fit.
I usually restart the kimchi making process when I have a third left of the 1.4L jar from the last batch and start w/ the smaller 950ml jar first . . and cycle.
-
Make the brine the night before so any chlorine in the water evaporates - better for fermenting process. Or boil it and let it cool - a couple of kettles.
Make 3L of 7.5% brine - 225g salt 2775g water. 
The 200g in the recipe is approximately what finally ends up in the jars.
-
Prep all the ingredients up to the ginger the same way: top tail, peel, remove unwanted bit etc & shred.
Shape & texture makes a difference both to taste & presentation. For the ginger I like to super thinly slice it with a mandolin, then super fine julienne half of it, leaving you with discs & shreds - gives delicate bursts of ginger, and sometimes broad long lasting strokes on the palette a carnival of flavour! I like the carrots as discs. Run the rest through the finest disc cutter you have on your food processor - or the mandolin.
-
Place all the shredded bits in a large bowl and cover w/ 3L of brine top w/ a plate to keep veg submerged.
Leave for 12hours / over night. Next taste the veg, if the veg is not salty enough leave it to brine for longer. If too salty rinse w/ fresh water & drain.
-
Next the flavouring . . . make this while the veg is curing overnight.
To make the flavouring put the peeled & coarsley chopped ginger & peeled garlic into a food processor and blend to sugar granule consistency then add the chilli flakes, smoked paprika, sriracha chilli sauce, sugar, brine & 40g of olive oil, blend a little more, decant into a tub and leave until the rest of the veg has done brining.
-
Next day . . . w/ a colander & pot drain the veg, keep the brine.
Place the veg into a large mixing bowl and add the flavouring, get your hands in there - gloves on if you want - and make sure every shred is coated w/ sauce.
Pack the mix into the two kilner jars - leave at least a quarter for expansion - and top w/ brine. Insert a gauze to keep the veg submerged - I used a pizzamesh, which I would never use for pizza, but make a great inert gauze to keep your kimchi under the waterline and stop it molding while it ferments.
-
Leave an inch of brine over the top of the veg and pour the last 100g of olive oil - 50g per jar - over the top to stop mold growing - belt and braces you wont see this in most kimchi recipes but it helps, plus it adds a coat of olive oil goodness every time you extract some kimchi so extending you life span if any of the bluezone research is right!! ; )
-
It's good to eat straight away and you should taste it as it develops, it'll start to ferment propper after about 1 week or two, press it back into the kilner jars w/ a couple of spoons to release the gas, it'll calm down after a month or two and will be good for 6 months or more - remove any mold above the oil line with a kitchen towel to keep it in good condition.
-
Great seasoning and good for your microbiome. My understanding is fibre is like a raft for gut micorbiota, the more you consume with them the further thay can travel into your gut, open to more info in the comments!
-
That aside this spicey ginger vegetable goodness can bump all sorts of food to a new level! : )
-
I usually fill a honey jar w/ some and keep it in the fridge leaving the rest to ferment on the counter.
This minimises the mold maintenace required for the main fermenting jars.

. . in the background a green tomato chutney made at the
Growing Local volunteer day - every Tuesday South Belmont
. . . it's rather good!!!



7.5% brine - salt solution
7.5pc brine
7.5% brine - salt solution
IngredientsMakes: 3000g
2775gwater
225gsalt
Method
Add the salt to the water and stirr iuntil it has dissolved.
Depending on what you are using the brine for it's often best if any chlorine in the water has been allowed evaporate off.
You can leave the water to stand in an open bowl for 24hrs, or you can bring the water to the boil and then let it cool down.
Pretty simple stuff really.
If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

Tuesday 1 October 2024

Recipe: Halloween - Pumpkin Brains (Red Leicester Mac ’n’ Cheese severed in a Pumpkin)

by Simon Fernandez of ferdiesfoodlab




Rather than waste the pumpking why not make mac 'n' cheese out of it!? Here’s a good use for your pumpkin once you’re done hollowing and crafting! (And a gory idea for serving it!)


Obviously you can use normal penne if making a normal mac ’n’ cheese in a baking dish. I used curly pasta so it looks like the a brain in the pumpkin!!


The basic idea is to make a soup with the pumpkin pieces and thicken it with cheese & a touch of cornflour before serving!


When cutting decoration into the pumpkin, leave a layer at the back to stop it’s brains coming out through the eyes. Unless you’re into that of course!! Alternatively you can put a bowl inside your pumpkin to hold the mac 'n' cheese.





ingredients (serves . . . a bunch of small portions)


for the head

1 medium/large pumpkin (hollowed out, keep the flesh) 190C / 90m - halves face down

yields ~1kg flesh + pumpkin seeds

some candles & halloween decor & some spooky music



for the brains

75ml olive oil

20g thyme (picked)

6 garlic cloves (crushed & chopped)

15g ginger (peeled, then grated)

1 lemon (zest & juice)

-

1 tsp running honey

250ml dry cider 

450g (3) medium onions (fine dice)

-

1kg pumpkin flesh (from hollowed out pumpkin, coarsely chopped)

-

750ml vegetable stock 

(or chicken stock - sauce of the bones of many chickens whuar har har)

-

50g cornflour (dissolved in 30g water - NB: 145g will thicken 2L milk!)

250g red leicester (or other cheese, grated)

50g butter (cubes - optional)

-

500g curly macaroni (cooked)

~

Make the red pepper sauce (below)

Add the oil, garlic, ginger and thyme to a large pot and cook on a medium heat until fragrant.

Add the runny honey and cider and cook until the alcohol has burned off. (It will stop smelling of alcohol!)

Sweat off the onions in the same pot. (Add them to that pot, put a lid on and cook until translucent.)

Then add the pumpkin and stock bring to the boil and simmer for 30-40 minutes with the lid off, stirring frequently.

In a separate pot of salted boiling water cook the macaroni to your taste (more on that here)

Test the pumpkin with a pointed knife to see if it’s soft. 

Once it is, remove the pot from the stove and blitz the mix with a stick blender until it’s super smooth. (You can pass it through a sieve if needs be.)

Have the grated cheese at hand for the next step.

Return the mix to the heat and add the cornflour / water mix and whisk continuously, once the mix starts to thicken add the grated cheese, and continue whisking for 5-10minutes on a medium heat. This should result in a smooth homogenous sauce. If it’s too thick you can let it down by adding a little milk and whisking some more!

Add the cooked pasta and mix well to get the sauce inside pasta tubes - we love sauce!

Sterilize the inside of the pumpkin with a blow torch - this also adds quite a nice flavour to the mac 'n' cheese - then pour the the macaroni into the pumpkin, decorate with a piping bag filled with red pepper sauce or ketchup!!



for the red pepper sauce 

30g olive oil

1.5 red peppers (deseeded, sliced)

1 red onion

1/2 chilli (all in - fine dice)

-

200g dry cider

25g sugar

25g white wine or cider vinegar

-

50g butter (soft cubes)

~

Add the oil to a saucepan and the peppers, onion, chilli and cooke on a low heat for 25mins until soft (lid on) stir frequently to stop it catching.

Add the sugar, wine & vinegar and simmer lid off until all liquid evaporated

Blend with a stick blender until smooth, then add the butter, blend again and pass through a sieve.

You might want to leave the chilli out for the kids version, or use ketchup . . . .




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