recipe: rhubarb & avocado salad w raspberry & verbena dressing

rhubarb & avocado salad w raspberry & verbena dressing

rhubarb & avocado salad w/ raspberry & lemon verbena dressing

IngredientsMakes: 246g (2)

60g		raspberry & lemon verbena dressing	(recipe below)
60g		lettuce
55g		sous vide rhubarb grenadine	(recipe below)
40g		ripe avocado
10g		lemon juice
15g		double buttered mgt	(recipe below)
6g		toasted pine nuts	(recipe below)

Method

Raspberry, lemon verbena & rhubarb grenadine pair very nicely!

Complement them w/ textures & flavour from smooth avocado & buttery crunchy croutons & pine nuts it's lovely!

Using up some left over rhubarb grenadine from another recipe rhubarb grenadine cheesecake.

This turned out to be a keeper! : )

Make the dressing, then toast the pine nuts.

Toast a slice of multigrain bread and butter it on both sides to make croutons - one of my favourite hacks.

Cut a quarter of an avocado into slices, and squeeze w/ lemon juice to stop it oxidising.

Slice the ruhbarb thinly and assemble the salad.

Toss in the dressing and serve.

raspberry & lemon verbena dressing

raspberries blended w/ lemon verbena & lemon vinaigrette

IngredientsMakes: 104g

20g		white wine vinegar
20g		sugar
20g		lemon juice
20g	(5)	raspberries
2g		lemon verbena
2g		salt
20g		olive oil

Method

First raspberries of the season - first ever that I've grown myself!

Simple method, just put everything in a beaker and blend w/ a stick blender.

double buttered multigrain toast

buttery multigrain croutons for salads

IngredientsMakes: 60g (1)

50g		multigrain bread
20g		butter

Method

This is a really fast way of making lovely crunchy buttery croutons w/ a seeded texture.

Toast a slice of multigrain bread & butter it on both sides.

Once the butter has melted cut it into croutons for soups & salads.

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: toasted pine nuts

toasted pine nuts

golden pine nuts toasted in butter

IngredientsMakes: 8g

8g		butter
10g		pine nuts
0.5g		salt

Method

Add a good knob of butter ~15g to a small pan - the pine nuts will soak up about 8g.

Melt the butter & add the nuts & salt.

Tilt the pan at 45 degrees over the heat to keep the pine nuts submerged in hot butter.

Keep them moving w/ a spoon until they've started to brown.

Remove to a kitchen towel using the spoon leaving as much butter as possible in the pan.

Use when needed.

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: plum & manchego salad w/ basil & mandarin dressing

plum & manchego salad w basil & mandarin dressing

lettuce, plums, peas & broccoli mixed w/ basil & tangerine dressing & topped w/ walnuts, manchego cheese & sweet pickled onions.

IngredientsMakes: 528g (2)

508g		plum & manchego salad	(recipe below)
20g		basil & tangerine dressing	(recipe below)

Method

This was a combination of bits from the garden & left overs from the fridge which turned out to be pretty good.

GREAT combo - worth posting!! Make the dressing then assemble the salad, and top!!

We had this with some seared seabass fillets and it made a great dinner.

plum & manchego salad

lettuce, plums, peas & broccoli mixed w/ basil & tangerine dressing & topped w/ walnuts, manchego cheese & sweet pickled onions.

IngredientsMakes: 508g (2)

140g	(3)	plums
50g		lettuce
25g		peas
60g		tender stem broccoli
90g		french olive bread toast	(recipe below)
20g		sweet pickled onions	(recipe below)
3g		mint
20g	(5)	walnuts
20g		manchego
80g		basil & tangerine dressing	(recipe below)

Method

The plums are starting to drop so they're making their way into the recipes w/ the other homegrown bits . . .

I was poking about the fridge and found some rather dry olive bread, so I put that into an egg wash mix to soak - see below.

Put the onions on to pickle.

Then make the dressing - 100g including the topping. Keep some small basil leaves for decoration.

Cut the plums into halves, stone them & cut them into quarters.

Cut a head of lettuce - was a homegrown on the kitchen window sill - and add to mixing bowl.

Steam the tenderstem broccoli for 7 mins - there was some in the fridge already cooked so I lobbed it in.

Shell & boil the peas for 2-3mins depending on how big they are then place them into cold water to retain their colour.

Crush the walnuts w/ the side of a knife, not into powder - leave them relatively chunky.

Make the french toast & dice it into croutons.

Tear the mint w/ your fingers and mix it w/ the lettuce, peas, plums, broccoli, croutons & 80g of the dressing - leave some to top the salad.

Top the salad w/ walnuts, manchego shavings, sweet pickled onions, basil & tangerine dressing & basil & mint leaves.

french olive bread toast

French toast made using olive bread

IngredientsMakes: 93g (1)

50g		eggs
50g		milk
1g		salt
40g		olive bread
2g		veg oil

Method

Whisk the eggs, milk & salt, then place the sliced bread in to soak.

Turning once make sure it's soaked right through.

Toast in an oil glazed pan until golden on the outside and soft in the centre.

Spread w/ jam, honey, maple syrup or slice into croutons for a salad!

basil & tangerine dressing

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 / or wholesale here