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.

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.

Experiment - Recipe: Lamb breast / Belly cooked w/ a Cartouche & Topped Caramelised Veg.

by Simon Fernandez of ferdiesfoodlab

Originally this was and experiment, which explains why the images don't exactly match the pictures. The recipe is 3 experiments later, and seriously lush!! So simple to make, inexpensive and so tasty!

Makes a great Sunday dinner recipe!! Succulent, juicy

Cartouche? Probably better at preventing spitting than any other use, not sure it brings anything to this party! You’re welcome to post a comment on that if you feel strongly about the benefits of a cartouche!!

ingredients (serves 4-6)

for the lamb breast / belly 

  (roast:  150C/180min)

2 lamb bellies 

4 onions

2 leeks

4 cloves garlic

2 lamb stock cubes

2 pints / 1L water. 

for the sauce

1 pint skimmed milk

1 tbsp flour

200ml water

for the roasties

8 medium / large potatoes

7g thyme (bruised)

7g rosemary (bruised)

4 cloves garlic (peeled and squashed)

150ml olive oil

for the greens

broad beans

radish pods (optional)

for the garnish

a touch of parsley if you fancy it

apparatus / equipment

pyrex dish & lid

method

lamb breast / belly

Put all ingredients into a roasting tray.

Coat the skin of the lamb with oil, and sprinkle with salt (draws water out of the skin makes it crispy).

Roast for at least 3 hours.

If it needs it, top up stock with another pint after 2hours.

After 3 hours, remove lamb and cut off the butcher's string.

Slice the lamb belly rolls into 1 cm pieces, and lay out on a tray.

Drain the vegetables, and put the stock to one side in a tall thin container. This makes it easier to skim off the fat.

Spread the remaining onions leak and bits over the sliced lamb and return to the oven at 180C/60m 

After an hour the top with have for a caramelised crunchy gorgeous surface.

make the sauce

Skim off as much fat as desired - more fat more flavour - but also A LOT more calories (and it's saturated fat from this cut).

Add 1/2 - 1pint of milk - add enough so that the seasoning is balanced.

Mix 1tbsp of plain flour with water until smooth paste, then gradually add more water until you get to a cream liquid consistency.

Add the flour liquid mix to the jus, stirring vigorously to start,  and bring to the boil stirring continuously until the sauce has thickened and the flour is cooked out - about 5-10mins. Season if required.

potatoes

While the lamb is in the oven boil the potatoes in salt water, drain and leave them until they stop steaming.

Add the oil, salt and garlic and mix with a wooden fork until the potatoes have a fluffy coating of mashed potato.

Pour out onto a baking tray and roast 180C/45m - then turn them and return to the oven for another 15m.

Serve the lamb with roast potatoes, and Yorkshire puddings!!! Oh my goood, soooo good!!!

thinking ahead

This is great pre-movie fare. Stick it on while you making lunch for the evening viewing!! It really is as simple as chopping up a few onions and a squirt of anchovy paste, and into the oven with some stock. You can then claim 5 hours of cooking and hand the potatoes over to somebody else!!! : )

what could go wrong? (notes)

Not much, this is a pretty forgiving dish, just make sure it doesn't go dry! That, would be bad! Specially just before the movie!!

conclusion 

A must try lazy Sunday recipe! Don't forget the red wine!