visual recipe: preserved yellow cherry tomatoes (slow roasted tomatoes / blushed tomatoes)

start w/ fresh tomatoes

 two jars worth of tomatoes per jar

 on trays before slice

place on counter or board

place board on top & slice w scalloped blade

very quick - better than one at a time!

season & dress w a little oil optional

place in oven 50C or 122F - open door every hour let out steam

After 5hrs

pick 12g each rosemary sage thyme

place in oil and heat to . . 

heat to 90C or 194F to kill bacteria

place oil & herbs in jar followed by tomatoes

add gauze & top up w oil

preserved yellow cherry tomatoes . . . use as desired : )

recipe: preserved yellow cherry tomatoes (slow roasted tomatoes / blushed tomatoes)

preserved yellow cherry tomatoes

dried salted yellow cherry tomatoes preserved in olive oil w/ rosemary sage & thyme

IngredientsMakes: 940g

960g		yellow cherry tomatoes
10g		salt
40g		olive oil
300g		olive oil
12g		sage
12g		rosemary
12g		thyme
130g		olive oil

Method

Makes one 950ml kilner jar full.

Cut the tomatoes in half.

For this many small tomatoes I place half of them on the clean counter, place a cutting board on top and slice between the two using a knife w/ a scalloped edge, much faster than doing them one at a time!

To dehydrate the tomatoes place them on 2 full size oven tray sprinkle generously w/ salt.

Bake fan 50C / 5h - open the oven door every half hour for the 1st 2 hours to let out steam, then every hour after that.

I've used sprigs of herbs because it's more decorative & it keeps the herbs in position in the jar.

Heat the herbs together in the oil to 90C / 194F - this wil kill bacteria but not frazzle the herbs!

Place them and a third of the oil into a sterilised 950ml kilner jar, add the dehdrated tomatoes and top up w/ oil.

Place a sterilized gauze in to keep the tomatoes submerged.

Job done . . . dip in when you fancy!

On top of mashed potato, to top humous & baguette, w/ pasta etc. . . etc.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: roast pork shoulder w crackling

roast pork shoulder w crackling

roast pork shoulder low cooked until it's 55C in the middle then cranked up to finish the centre and crisp the crackling . . . OMG melty sticky fatty goodness coated in crispy crunchy salty bliss!

IngredientsMakes: 1160g (4)

1600g		pork shoulder joint
10g		salt

Method

Take pork out of fridge first thing the morning.

If the skin isn't already scored, score it - think carving lines!

Cover the skin w/ salt - or lay it in a bed of salt if it unrolls.

Leave it to come up to room temp for at least 2 hours.

Rinse the salt from the skin and place the joint in a baking tray,

^ this baking tray will be the final resting place for the roast potatoes which will go in to soak in th pork fat & stock after transfering the pork to a tray w/ water & trivet.

Put a temp probe into the deepest part of the pork & place in the oven.

Bake 150C / until probe reads 55C safe side, about 1hour 15mins.

Boil the potatoes, get veg & the sauce on in the meantime.

Prepare a roasting tray w/ a trivet w/ just under a cm of water in the bottom of it.

The smoke point of pork fat / lard is aroun 188-190C, and the water will stop dripping fat smoking the whole kitchen out when you open the oven door! (and keep your oven clean!)

Once the probe gets to the right temp take the meat out & and tranfer it to the tray w/ the trivet.

Turn the oven up to 230C and return the joint back to the oven bottom shelf.

Put the potatoes into the 1st tray which will have loads of pork fat and concentrated pork stock - coat them in it and place them in the top shelf. #bestpotatoesever

Cook until probe hits at least 65C, and the crackling is crisp ~10-15mins.

Take the meat out and let it rest in a warm place.

If you leave the probe in place you will see the temp keep rising as the heat & juices distribute from the outside to the inside of the joint. It should be 70C or above before you carve & serve it.

Turn the oven down to 180C to finish the potatoes.

Serve w/ white onion sauce, apple sauce, roasties & your favourite veg! (coming up! . . . )

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: guinea fowl chinese leaf wrap

guinea fowl chinese leaf wrap

guinea fowl tagine w/ salad topped w/ couscous - in asia you find all manner of things wrapped in leaves - psychologically its a kebab! ; )

IngredientsMakes: 332g (2)

66g	(2)	chinese leaf
81g		green leaf & orange beet	(recipe below)
132g		guinea fowl tagine	(recipe below)
53g		couscous chermoula	(recipe below)

Method

Sometimes leftovers make te best recipes! This is a great example of one of those recipes!

Made from bits and pieces of yesterdays guinea fowl tagine & couscous

It's simplicity itself. Take a large chinese leaf and load it w/ salad and guinea fowl tagine including sweet potato & chermoula then top w/ couscous, make sure to get some flaked almond in there!

Fastest dinner ever!

green leaf & orange beet

green leaf w/ courgette ribbons & mange tout dressed w/ orange beetroot & lemon vinaigrette

IngredientsMakes: 419g (1)

100g		orange & fennel poached beetroot	(recipe below)
82g		chinese lettuce
20g		mange tout
120g		courgette
50g		mixed green leaf
40g		lemon vinaigrette	(recipe below)
6g		olive oil
1g		salt flakes

Method

Make the orange & fennel poached beetroot first - this take about 1 hour.

The rest is pretty fast . . .

Shred the chinese leaf coarsely & fine shred the mange tout.

Top & tail & peel the courgette, then lay it on the counter and pull the peeler along it's length to make ribbons.

Once you get to the seed core turn it 90 degrees and repeat until all four sides have been done and only the seed core remains. Dice the seed core into small cubes.

Dice the beetroot to the desired size and add some of the liquor.

Mix all the ingredient in a salad bowl and toss to coat evenly.

orange & fennel poached beetroot

beetroot poached in orange & apple juice w/ a little ginger & fennel - great cocktail beet, for salads and sides

IngredientsMakes: 360g

180g		beetroot
120g		orange juice
120g		apple juice
20g		ginger
2g		fennel seeds
40g		sugar
20g		cocktail onions
6g		sherry vinegar

Method

Peel the beetroot and cut into 1 inch pieces.

Put everything in a boiling pot with a lid on and bring to the boil.

Then turn down to a simmer, and cook for 45mins.

Check it occasionally and remove an scum.

Keep it topped up with water so that it covers the beetroot.

Once cooked let it cool and decant into an airtight container.

If using steamed (already cooked) beetroot let it simmer for 5mins, then leave it for an hour to infuse.

find Couscous Chermoula here! : )

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: guinea fowl tagine

guinea fowl tagine

browned guinea fowl coated in chermoula - a north african marinade - cooked tagine style until juicy w/ mixed veg, prunes, salted lemon and dates - packed with flavour serve w/ couscous chermoula

IngredientsMakes: 2280g (1)

300g		chermoula	(recipe below)
1050g	(1)	guinea fowl raw
250g		red onions
20g		olive oil
280g		squash
200g		sweet potato
250g		carrots
50g		olive oil
10g		salted lemons	(recipe below)
36g		prunes
36g		dates
2g		lemon zest
1g		harissa powder
200g		chermoula	(recipe below)
400g		water

Method

TLDR:

Coat bird in chermoula & leave to marinate for 2 hours minimum.

Cook the veg for 160C / 30min.

Brown off the chermoula marinated bird in frying pan before roasting then add it to the veg.

Coat in more chermoula, and place on top of the veg. Add some stock if needed.

Cover with tin foil roast until probe hits 75C (160C fan / 1h)

Take foil off towards th end. Rest 20mins, eat!!

Great served w/ couscous chermoula.

Full version:

(the microwave is used to speed up the veg roasting process)

Cover the guinea fowl in chermoula and place in the fridge for a couple of hours to marinte.

Peel onions & cut into six wedges each.

Place them in a microwave friendly jug w/ olive oil - microwave 800W / 5mins turning them over half way through.

Place them in a medium hot pan & cook them until they've started to brown. Tossing occasionally.

In the background cook the squash, sweet potato & carrots: Chunky dice them & put them in the microwave jug w/ the olive oil - microwave 800W / 8mins, take them out and toss them twice during the 8mins so the cook evenly and are coated in oil.

Chop the salted lemon & cut the prunes & dates into sixths - the oil from the lemon stops the prunes sticking to your knife!

Once the onions have started to brown add lemon, prunes, dates the softened veg from the microwave.

Add the last of the chermoula, lemon zest and the water and stir to mix into a sauce type afair then pour it all into a small high sided clay baking dish just big enough for the bird.

Dust the veg w/ a touch of harissa powder for a layer of heat & smokiness & cook the veg at 160C / 30min.

Brown the skin of the bird all round until golden.

Take the par roast veg out of the oven & pop the browned off bird on top, drizzle w/ olive oil & season w/ salt flakes.

Place a temperature probe into the thigh then cover with tin foil roast util probe hits 75C.

Or without a probe roast 160C fan / 1hour.

Take the tin foil off for the last 20mins to crisp & brown things off.

Rest for 20mins before serving, the clay & the veg will keep it warm!

Great served w/ couscous chermoula.

chermoula

chermoula is a north african marinade / dip traditionally for fish or seafood but also used for meat and veg, this version is a nod in the right direction - a very tasty nod!

IngredientsMakes: 300g

16g		garlic
10g		coriander
28g		galangal paste
40g		olive oil
60g		lemon juice
40g		salted lemons	(recipe below)
40g		honey
4g		cumin seeds
4g		sweet paprika
4g		turmeric powder
50g		red onion

Method

If using fresh galangal skin it, dice it and blend it first, then add the peeled garlic to the blender.

Best to start w/ harder things first for and even texture.

Add everything but the onion and blend then turn out into a jug.

Lastly cut the red onion brunoise and mix all the ingredients together.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: cheese & tomato cucumber crackers

cheese & tomato cucumber crackers

super healthy sliced cucumber topped w/ broad bean humous, cheese & tomato - low carb crackers!

IngredientsMakes: 154g (7)

75g		cucumber
21g		plain broad bean humous	(recipe below)
1g		black pepper
12g		mature cheddar
45g		tomatoes
0.5g		salt

Method

The humous is a great way to use up the end of season broadbeans, that dried on the plant or were missed and are generally a bit dry or mahoosive! It makes a smooth and creamy topping for these 'crackers'.

Once you've made the humous it's an assembley job!

Slice the cucumber, spread a little broad bean humous on each slice and top w/ mature cheddar shavings, a slice of tomato, salt & a healthy grind of black pepper . . . . job done.

plain broad bean humous

broad bean humous w/ tahini, garlic, lemon juice & vegetable oil.

IngredientsMakes: 530g (2)

6g		garlic
250g		broad beans
50g		tahini
3g		salt
75g		lemon juice
140g		water
40g		veg oil

Method

If the broad beans are dry soak them overnight in water to rehydrate.

Boil the beans for 6-8mins w/ skin on.

Blend the garlic, then the beans, add lemon juice & tahini.

Add enough water so that the humous has the right gloopiness (it's technical) - IE goes from broad bean crumbs to humous texture.

Blend for ~10mins in a food processor if you left the skin on - good fibre content.

Half as long if you shelled them.

With the motor running add oil until you get as smooth a texture as you want.

Rub the inside of your tubs & lids w/ lemon juice - anti bacterial - and fill them w/ humous!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.