recipe: bean shell & tomato soup w goats cheese

bean shell & tomato soup w goats cheese

spiced onion & bean shell soup w/ goats cheese

IngredientsMakes: 1530g (4)

20g		olive oil
20g		rapeseed oil
3g		cumin seeds
3g		turmeric
3g		thyme
5g		garlic granules
5g		sweet smoked paprika
40g		garlic
250g		onions
400g		chopped tomatoes
35g		english mustard
5g		salt
600g		boiling water
300g		broad bean shells
170g		pea shells
55g		goats cheese
2g		black pepper
30g		lemon juice

Method

Great way to use up shells from peas & broad beans from the garden.

When shelling the beans / peas remove the string by running a peeler along the length of the seam of the pod.

Repeat for the seam on the other side.

Then cut the shells into 1-2cm pieces - avoid your stick blender getting all tangled up!

Cook on a medium heat so the spices don't over cook while the onion is browning.

In a large sauce pan at least 2L. 3L better.

Oil, then spices medium heat, then add onions and put the lid on, stir occasionally until soft & starting to brown.

Add the rest of the ingredients except the goats cheese & lemon juice, bring to the boil, then set to simmer for 20 mins.

Blitz w/ a stick blender and pass through a sieve.

Remove the goats cheese rind w/ a peeler, cut it into pieces the blend it into the sauce / soup.

Add the lemon to adjust the acidity and bring it to life.

Maybe a little tabasco?

This make a great base sauce very versatile - goats cheese optional.

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: 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.

recipe: light plum syrup

light plum syrup

light syrup, good for vinaigrettes, sorbets, plum drizzle cake & the like

IngredientsMakes: 800g

650g		plums
300g		sugar
300g		water

Method

Put the sugar and water into a pan and heat to dissolve the sugar and turn into a syrup.

Cut the plums in half along the valley that runs down one side.

Twist the two halves to relase the stone from one, then work the stone out of the other half w/ a knife.

Quarter each half and add all the fruit to the syrup.

Bring to the boil and simmer for 10mins, removing the scum that forms all the while.

Resist the urge to blend or mash the fruit and you'll be rewarded w/ a clear pink syrup.

Pour the syrup into a sieve and let it drip through without assistance. If you force it through w/ a spoon you'll end up w/ a cloudy syrup. Allow to cool and decant into your favourite squeezy!

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: cardamom marmalade

cardamom marmalade

cardamom flavoured marmalade

IngredientsMakes: 461g

450g		shredless marmalade
3g		cardamom
10g		butter

Method

Start w/ 6g ~34 pods of cardamom. Pop it into a mortar and pestle and grind it roughly to remove the shells.

Take the shells out and grind the cardamom seeds into a fine powder - although the odd chunky bit releases a fabulous hit of cardamom when you crunch it - depends on your taste.

Melt the butter in a small saucepan & add the powder on a medium heat, as soon as it stops sizzling - meaning the water has evaporated from the cardamom & the butter add the contents of the jam jar - take care hot butter!

Melt the jam and mix it all together. Once it's completely liquid, take it off the heat and leave it to cool & infuse.

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.

recipe: courgette steaks w/ mandarin tomatoes

courgette steaks w/ mandarin tomatoes

large courgette cut into thick steaks seared & topped w/ homegrown black & yellow cherry tomatoes in a basil & mandarin dressing

IngredientsMakes: 548g (2)

300g		courgette steaks	(recipe below)
247g		mandarin tomatoes	(recipe below)
1g		basil

Method

Put the courgette steaks on first to cook in the background.

Make the dressing, and add the tomatoes.

Assemble on a warm serving plate & garnish!

Some of the basil plants were bolting so I pinched them out and used the flowers. . .

courgette steaks

caramelised thick & juicy homegrown courgette rounds

IngredientsMakes: 300g (2)

400g		courgette
30g		olive oil
2g		salt
1g		black pepper

Method

I used a big ol' courgette here 6 x 1cm slices came to 400g!

Slice the courgette into thick 1cm+ slices. Dip in oil and place onto a dry pan on a high heat.

Do not crowd, one in place turn down to min and cook for 20mins turning 3 times.

Remove to a warm serving dish once golden brown.

Make a dressing while they cook! : )

mandarin tomatoes

homegrown black & yellow cherry tomatoes in a basil & mandarin sauce

IngredientsMakes: 247g

107g		tomato mandarin & basil dressing	(recipe below)
140g		cherry tomatoes

Method

Make the dressing.

Then slice the cherry tomatoes in halves & add them to it.

Serve w/ a spoon good for fish, salads, courgette steaks.

tomato mandarin & basil dressing

classic seasoned ripe tomato olive oil & basil w/ lime tangerine & honey

IngredientsMakes: 107g

30g		ripe tomato
20g		olive oil
1g		salt
15g		lime juice
20g		tangerine juice
1g		tangerine zest
15g		set honey
5g		basil

Method

Dice the ripe tomato season it and drizzle w/ olive oil, then crush it w/ a fork.

Chop the basil & add it along w/ the rest of the ingredients.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!