Friday, 14 February 2025

recipe: marrow w/ leek sauce & buttered sourdough toast

pan roasted marrow w/ leek garlic & herb sauce topped w/ thyme & hazelnuts served w/ buttered sourdough toast
marrow w leek sauce & sourdough toast
pan roasted marrow w/ leek garlic & herb sauce topped w/ thyme & hazelnuts served w/ buttered sourdough toast
IngredientsMakes: 980g (2)
430gpan roasted marrow(recipe below)
400gcreamy smooth leek soup(recipe below)
10gparmesan
8ghazelnuts
2gpicked thyme
130gsourdough loaf
30gbutter
Method
Cut the marrow into battons and place flat side down onto oil glazed pancake skillet w/ lid.
Cook on low turning occasionally to get even colour.
Make leek soup while they cook.
Cut a couple of generous slices of sourdough loaf and once toasted & spread w/ good quality butter.
Place the marrow on the serving plate / bowl cover w/ leek sauce & dress w/ thyme, hazelnuts & parmesan.
I think I'd us a shallow bowl rather than a plate next time, the leek sauce was over flowing - oops!!!
We had this w/ flax seed coated smoked basa . . . flax seed for omega 3 boost!

marrow battons slow cooked w/ butter, salt & black pepper under a cloche
pan roasted marrow
marrow battons slow cooked w/ butter, salt & black pepper under a cloche
IngredientsMakes: 430g (2)
500gmarrow flesh
100gbutter
6gblack pepper
2gsalt
Method
Slice a 3 inch segment of marrow from the vegetable, remove the seeds & the cured outer skin.
Place the cylinder on the cutting board and cut along it's length creating battons about 1.5cm / half inch wide.
Cut the butter into thirds and melt the first third in a large flat pan the all the batton will fit in.
Add the battons to the melted butter flat side down and leave on a low heat w/ the lid on.
Turn them occasionally adding te rest of the butter as you go to make sure they're all coated.
Season w/ salt and generous amounts of black pepper as you.
They're done whn they give little resistance to the point of a knif and ar golden brown in colour.

smooth & creamy leek sauce w/ rosemary, thyme, cumin & garlic & herb roule - great for mac n cheese, moussaka, lasagna . . .
creamy smooth leek soup
smooth & creamy leek sauce w/ rosemary, thyme, cumin & garlic & herb roule - great for mac n cheese, moussaka, lasagna . . .
IngredientsMakes: 900g
20golive oil
10g(3)cloves garlic
160g(2)small onions
3gdried thyme
3gdried rosemary
2gcumin powder
3gsalt
400gleeks
10g(1)chicken stock cubes
400gboiling water
60groule
15gcornflour
50gwater
5gsoy sauce
5ggreen tabasco
Method
Peel and chop the garlic & onions.
Put the oil & garlic in a large sauce pan cook until it sizzles then add the chopped onions & a teaspoon of each of the herbs & spices & salt, and cook until the onions are soft & have started to colour.
In the mean time clean & dice the leeks then add them too and cook until they're also soft & translucent.
Add the chicken stock cubes and boiling water and bring to the boil, then set to simmer for 20mins.
Take off the heat & use a stick blender to make the sauce smooth. Add the roule at this stage.
Make a slurry of the cornflour and water.
Return the saucepan to the heat and add cornflour and water mix.
Keep whisking until a minute after the sauce stopped thickening.

home made sourdough ring and boule. this recipe makes enough dough for one of each type of loaf
sourdough loaf hm
home made sourdough ring and boule. this recipe makes enough dough for one of each type of loaf
leave a comment if you'd like this recipe 

cheat's sour dough starter for making sourdough bread
sourdough starter

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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Friday, 7 February 2025

recipe: 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
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)
400ghoney 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!

wafer thin sliced fennel bulb dressed w/ mint & honey ginger & lemon pan roasted squash topped w/ toasted flaked almonds & soused radish
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)
12gtoasted flaked almonds(recipe below)
220gsquash
30golive oil
20g(2)soused radish(recipe below)
150gfennel bulb
20glemon juice
300gwater
30ghoney
4gsoy sauce
20glemon juice
30gcarrot
6gmint
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!

flaked almonds lightly toasted w/ butter & salt
toasted flaked almonds
flaked almonds lightly toasted w/ butter & salt
IngredientsMakes: 43g
10gbutter
40gflaked almonds
1gsalt
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.

lightly pickled cucumber batons & radishes
soused radish
lightly pickled cucumber batons & radishes
IngredientsMakes: 104g (8)
100g(8)radishes
4gpickling 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
pickling liquor
IngredientsMakes: 300g
100gwhite wine vinegar
100gsugar
100gwater
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!

seabass fillet seared 6mins until crispy
seared seabass fillet
seabass fillet seared 6mins until crispy
IngredientsMakes: 80g (1)
90gseabass
2gveg oil
0.5gsalt
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.

Friday, 31 January 2025

recipe: serrano topped cavolo nero pizza pancake w/ kimchi

cavolo nero pizza pancake topped w/ thinly sliced Spanish serrano ham & drizzled w/ chilli oil & kimchi - gluten free
serrano topped cavolo nero pizza pancake w kimchi
cavolo nero pizza pancake topped w/ thinly sliced Spanish serrano ham & drizzled w/ chilli oil & kimchi - gluten free
IngredientsMakes: 472g (4)
412gserrano topped cavolo nero pizza pancake(recipe below)
20gchilli oil
40gkimchi no7(recipe here)
w/o oil 576kcals per pizza / 144kcals per slice
w/ oil 709kcals per pizza / 178kcals per slice

cavolo nero pizza pancake topped w/ thinly sliced Spanish serrano ham - nice drizzled w/ chilli oil - gluten free
serrano topped cavolo nero pizza pancake
cavolo nero pizza pancake topped w/ thinly sliced Spanish serrano ham - nice drizzled w/ chilli oil - gluten free
IngredientsMakes: 412g (4)
360gcavolo nero pizza pancake(recipe below)
52g(4)slices jamon serrano
540kcals per pizza / 135kcals per slice

cavolo nero pizza pancake - gluten free
cavolo nero pizza pancake
cavolo nero pizza pancake - gluten free
IngredientsMakes: 360g (4)
120gcavolo nero
220g(4)eggs
3garomat
5gturmeric
3gcumin
5gchives
30gspring onions
20gcorn flour
20gwater
Method
Remove the middle rib from each cavolo nero & steam them about 8mins.
Make a light batter with the rest of the ingredients.
Pour batter onto a medium hot non stick pan it is about 5mm thick and let it cook.
Once bubbles / little holes have started to form season & top with the warm cavolo nero.
Place a lid on top and leave until the base is fully cooked about 2-3mins.
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.

Wednesday, 29 January 2025

recipe: longer lasting coriander

how to give your bunch of coriander a longer lease of life! or your basil or mint too!
longer lasting coriander
longer lasting coriander
how to give your bunch of coriander a longer lease of life! or your basil or mint too!
IngredientsMakes: 100g
100gcoriander
Method
If you leave a bunch of coriander in the bag in the fridge, it goes flaccid pretty quickly, then its goes yellow with liquified black bits & even through there's still loads of good coriander left, it's a pain to separate & really only good for the bin / compost heap.
To get the longest life out of a bunch of coriander leave the band on the bottom roll it up a bit if you need.
Then using a sharp knife in one smooth movement slice the dry tips off the bottom of the all the stalks at once & place the bunch in a tall glass of water with the water covering the stems but not reaching the leaves.
This will allow the capillary action to draw water into the stem as the leaves transpire keeping them fresh and firm! Keep the glass in the fridge & it will last 5 times as long like this.

Remove some coriander when you need it from the bunch by taking some stalks above the band at the bottom & drawing out a sub-bunch. Use as required.

This works well for mint, oregano, celery leaf, soft thyme,  chives, spring onions & basil too, although if you fridge is really cold near zero, basil's best on the window sill.

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.

Friday, 24 January 2025

recipe: haggis w/ apple chilli houmous (hummus) & poached egg

golden haggis patties w/ apple chilli humous topped wl a poached egg & dressed w/ apple & mango vinaigrette & black sesame seeds
A Burns Night celebrations recipe something a little different from the usual haggis, neeps & tatties!! The Apple Chilli Humous is what this recipe is all about; spices, coriander, honey & Bramley apples . . . just packed w/ flavour.

haggis w apple chilli humous & poached egg
golden haggis patties w/ apple chilli humous topped wl a poached egg & dressed w/ apple & mango vinaigrette & black sesame seeds
IngredientsMakes: 590g (2)
160g(2)haggis patties(recipe below)
200gchickpea & apple chilli humous(recipe below)
110gpoached eggs
60gpeas
60gapple & mango vinaigrette(recipe below)
1gblack sesame seeds
Method
Put the haggis on first . . the rest can be made from scratch in about an hour.
Next make the apple sauce & chickpea humous.
Then put the haggis patties on while making the vinaigrette.
Boil the peas for 2 mins then poach the eggs, leave them in a warm bowl over the hot water while plating up.
Using a round soup spoon place 100g of humous onto the centre of the plate, dip the spoon curved side down into the middle and spread it around to create a space in the centre.

golden butter toasted haggis patties
haggis patties
golden butter toasted haggis patties
IngredientsMakes: 160g (2)
180gmacaulays haggis cooked
20gbutter
0.5gsalt
Method
Cut two burger sized slices from a pre-cooked haggis - or form them from the cooked haggis mix.
Butter a non-stick frying pan and place them onto the sizzling butter, leave them on medium heat for 4-5mins each side until golden.
Don't forget to season them whilst they cook.

smooth blended chickpeas flavoured w/ apple & spices
chickpea & apple chilli humous
smooth blended chickpeas flavoured w/ apple & spices
IngredientsMakes: 382g
240gchickpeas
20glemon juice
1glemon zest
1gsalt
100gapple chilli sauce(recipe below)
20golive oil
Method
Drain the chickpeas reservig the liquid for any aquafaba recipes you might have.
Put them into a food processor & blend until fine grained.
Zest the lemon - before you cut it in half - then juice one half.
Add the zest, juice, salt & apple chilli sauce to the chickpeas.
Run the motor & add the olive oil - run until it's as smooth as you like it.
Takes a while to get it ultra smooth.
Don't use extra virgin olive oil for this it's comes out very bitter.
Use a light olive oil or vegetable oil like rapeseed oil.

apple chilli sauce w/ mixed spices
apple chilli sauce
apple chilli sauce w/ mixed spices
IngredientsMakes: 2800g
40glemon juice
1glemon zest
14gcumin seeds
14gfennel seeds
14gcoriander seeds
8gblack pepper
280gbaby spinach
140gcoriander
70ggarlic
90ggreen chillies
70ghoney
12gsalt
565grapeseed oil
1975gbramley apples
Method
Zest the lemon first, then juice it.
Toast the seeds in a dry non stick pan until aromatic & mill them w/ the black pepper.
Roughly chop the coriander & spinach & chillies.
Then add the garlic, green chillies, baby spinach, coriander in that order blending each until smooth / fine particles.
Then add the rest of the ingredients except for the lemon and the bramley apples.
Leave chopping the apple until last minute to stop them oxidising & going brown.
Core & dice the apples - leave the skin on - since it adds nice texture.
Finally add the apples & blend until homogenous - it doesnt have to be ultra smooth!
Bag in 600g batches and keep whats left in a tub for use.

apple & mango vinaigrette
apple & mango vinaigrette
IngredientsMakes: 61g
1glemon zest
20gapple & mango juice
20glemon juice
20gevo
Method
Zest half a lemon into the bottom of the juicer.
Juice half the lemon & add the apple & mango & olive oil
Mix well.

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.

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More Techniques, Basics and Corker Recipes

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