recipe: rainbow rolls w/ plum dipping sauce

rainbow rolls w/ plum dipping sauce

rainbow chard variation on a vietnamese classic summer rolls served w/ a plum variation of the dipping sauce

IngredientsMakes: 570g (2)

460g	(10)	rainbow rolls	(recipe below)
110g		plum dipping sauce	(recipe below)

Method

I love this recipe, I can't get rice paper in Hereford but chard is very easy to acquire!!!

Big smiles!

Make the dip first, then crack on with making the rainbow rolls . . .

rainbow rolls

rainbow chard variation on a vietnamese classic summer rolls using blanched chard leaves instead of soaked rice paper

IngredientsMakes: 460g (10)

135g	(10)	rainbow chard leaves
60g		plum rainbow chard	(recipe below)
10g		mint leaves
100g		thin coriander omelette	(recipe below)
90g		cooked prawns
90g		pork mince for pancakes	(recipe below)
60g		lettuce
5g		basil leaves

Method

Cut the stalks from the chard and keep them to make the plum rainbow chard.

Prep all your ingredients ready for assembly.

Defrost the prawns, make the omelette, pork mince, shred the lettuce and pick the mint & basil.

I like to have mine in a row of takeout boxes; makes assembly a doddle.

In a large pan - big enough to accomodate the chard leaves - bring 2cm / about an inch of water to the boil & set to simmer.

Remove any extra thick ridges w/ a peeler for more flexibility.

Blanche each leaf for 1min for crispy finish more if you don't want so much crunch!

Using tongs place the blanched leaf onto a clean tea towel, and fold it over to dry the leaf.

Move the leaf to assembly board, add generous amount of mint, top w/ omelette, prawns & pork mince, then top that w/ shredded lettuce, plum rainbow chard, and basil. Thai basil if you have it.

Fold one side of the leaf in towards the middle, then roll away from you to make the roll.

Place onto a serving tray seam side down.

Repeat until all the leaves have been used up.

Make at least 2 or 3 per person . . . depends what else you happen to be making.

plum rainbow chard

simmered rainbow chard stalks coated in reduced plum syrup

IngredientsMakes: 60g

44g		rainbow chard stalks
200g		boiling water
25g		light plum syrup	(recipe below)

Method

Cut the stalks into 1 cm pieces and place them in a saucepan w/ boiling water - just enough to cover them.

Simmer for 7mins until cooked, then drain the water from he pan.

Add the syrup and reduce until is almost gone and the chard is sticky!

The syrup is optional, you could add the chard stalk in with the other ingredients w/o sweetening.

thin coriander omelette

thin coriander omelette - think large pancake w/o the flour

IngredientsMakes: 100g (1)

110g		eggs
6g		coriander
2g		black pepper
1g		salt

Method

Whisk eggs & season w/ s&p, whisk in the chopped coriander.

Pour the mix onto a large hot oil glazed pancake skillet.

Use a 12" pan and spread the mix to make a thin omlette.

Roll and slice thinly.

pork mince for pancakes

pork & onion mince w/ a little garlic

IngredientsMakes: 550g

20g		veg oil
12g		garlic
250g		onions
500g		5% pork mince
5g		salt
2g		black pepper

Method

TLDR: Sweat off the garlic & onions, then add the mince, s&p & cook until starting to brown.

Add the oil and garlic to pan, once it's been sizzling for 1min add the onions and place a lid on top.

Stir occasionally to stop them catching & burning.

Once they're transluscent & soft - 5-10mins - add the pork mince & salt & black pepper.

Break is up and stir occasionally, cook until the mince has started to brom in places.

plum dipping sauce

variation on a vietnamese dipping sauce using plum syrup instead of honey & water

IngredientsMakes: 110g

6g	(1)	clove garlic
6g	(1)	birds eye chillies
15g		groundnut oil
90g		light plum syrup	(recipe below)
7g		fish sauce
10g		cider vinegar
10g		salted peanuts

Method

Fry off the chillies and the garlic in the oil, not so they go brown but enough to flavour the oil. Add the plum syrup and mix thoroughly - see note below. Then add the fish sauce, and finally the vinegar adjusting to suit your taste.

Pour into dipping dishes for each guest and top w/ crushed peanuts for those who want them.

If you don't have plum syrup, you can replace it with a 45g set honey & 45g water mix.

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.

visual recipe: rainbow rolls w plum dipping sauce

defrost the cooked prawns

get the sauce on - oil garlic & chilli

add plum syrup, fish sauce & vinegar

crush the peanuts

place plum dipping sauce in personal bowls

put pork mince on in the background

make plum rainbow chard

pour out omelette large & thin - season well

 roll and slice thin coriander omelette

shred the lettuce

pick the chocolate mint

pick the Thai basil

get assembly line ready

 fire up the blanching station

remove extra thick spines with a peeler

blanche 1-2mins to taste

 dry leaf

MORE mint than that!!

omelette prawns & pork next

 then shredded lettuce & sticky chard

top w basil

fold one end . .  

. . and roll

place on serving tray & repeat

add plum dipping sauce for people to top up from

rainbow rolls with plum dipping sauce ready to serve

enough already . .

 . . let's eat . .  nom nom

Rainbow chard from Growing Local Hereford

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.

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!
Sign up for veg box here.

recipe: seabass w/ honey squash & fennel salad

seabass w honey squash & fennel salad

light lunch - seared seabass w/ wafer thin sliced fennel bulb dressed w/ mint & honey ginger & lemon pan roasted squash topped w/ toasted flaked almonds & soused radish

IngredientsMakes: 560g (2)

400g		honey squash & fennel salad	(recipe below)
160g	(2)	seared seabass fillet	(recipe below)

Method

Knock up the salad & do the fish when it's ready!

This makes a lovely winter light lunch!

honey squash & fennel salad

wafer thin sliced fennel bulb dressed w/ mint & honey ginger & lemon pan roasted squash topped w/ toasted flaked almonds & soused radish

IngredientsMakes: 400g (2)

12g		toasted flaked almonds	(recipe below)
220g		squash
30g		olive oil
20g	(2)	soused radish	(recipe below)
150g		fennel bulb
20g		lemon juice
300g		water
30g		honey
4g		soy sauce
20g		lemon juice
30g		carrot
6g		mint

Method

Make the toasted almonds & turn them out onto kitchen towl to cool & remove excess butter / oil.

Cut about 2 inches of squash off in a large round, peel it & dice it into slightly smaller than 1cm dice.

Microwave the squash for 3mins in a take out box w/ the lid loosely on - enough to kickstart the cooking process.

Add the oil to a small frying pan on high & heat until a cube of the squash start to sizzle, then add the rest.

Leave for about a minute then turn the heat down to minimum, tossing it occasionally to brown the cubes evenly, it should take about 15mins.

Slice the radishes & add them to sousing liquor.

150g is a about half a fennel bulb, slice the top stalks of the fennel off so it fits into the mandolin & shred it using the finger guard. This gives you beautifully delicate slices.

Add the sliced fennel to a bowl just large enough to hold it & squeeze the juice of half a lemon into it, then pour enough cold water to cover it. This will keep the fennel vibrant until you need it & give it a lemony note.

Leave it until assebling the salad.

Slice the fennel stalks thinly & peel & mince the ginger, as soon as the squash has browned spoon it out into it's takeout box leaving the oil in the pan.

Add the ginger & fennel stalks & let them sizzle for about a minute - until the fennel is translucent - & add a healthy tsp of set honey & a glug of soy sauce & the juice of half a lemon, stir until bubbling then add the squash back in & toss to coat.

Turn the honey squash out & leave to cool.

Top & tail the carrot & use a peeler to turn it into ribbons - I normally eat the centre bit that's left ; )

Pick & tear the mint, drain the fennel slices & mix everything together keeping back a little mint & some radishes to garnish.

Dress w/ mint radishes & toasted almonds . . Lovely winter salad ready to go!

toasted flaked almonds

flaked almonds lightly toasted w/ butter & salt

IngredientsMakes: 43g

10g		butter
40g		flaked almonds
1g		salt

Method

Turn pan up high, rub a stick of butter until it completely coats the surface w/ a thin layer of butter.

Wait until the bubbling subsides, IE water from the butter has evaporated.

Add the almonds, enough to cover the bottom of the pan but not more than a couple of flakes thick.

Toss the almonds every 15 seconds to coat them in butter, and keep them moving for 2 mins.

Then turn the heat off. Let the heat from the pan finish them off, toss them to get an even distribution of heat.

Turn out onto some kitchen towel to remove the excess butter.

soused radish

lightly pickled cucumber batons & radishes

IngredientsMakes: 104g (8)

100g	(8)	radishes
4g		pickling liquor	(recipe below)

Method

Thinly slice the radishes.

Take 200g of pickling liquor and submerge the vegetables for 15min-30mins.

Use as much liquor as is needed to cover the veg whilst sousing.

The radishes will come up bright redy pink and look great in a salad

pickling liquor

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		water

Method

Mix ingredients stir until sugar dissolved.

Great for quick pickling radishes & mushrooms & cucumber amongst other things.

Really bring the colour of a radish out!

seared seabass fillet

seabass fillet seared 6mins until crispy

IngredientsMakes: 80g (1)

90g		seabass
2g		veg oil
0.5g		salt

Method

Glaze a hot pan w/ oil.

Salt the skin of the fillet and place it in the pan skin side down holding it down w/ a fish slice until it stops resisting.

Turn the heat down to min & leave it for 6mins until crispy.

Turn over & cook for 60 seconds more just to finish it.

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!
Sign up for veg box here.