recipe: prawns in garlic w/ prawn & beetroot salad

prawns in garlic w/ prawn & beetroot salad

IngredientsMakes: 415g (1)

165g		prawns in garlic	(recipe below)
250g		prawn and beetroot salad	(recipe below)

Method

Make the salad first, then the prawns when needed.

prawns in garlic

prawns lightly cooked w/ a simple garlic & tomato sauce

IngredientsMakes: 365g (2)

20g		evo
8g		garlic
180g	(6)	large prawns
0.5g		salt flakes
60g		tomatoes
150g		water
4g		chicken stock cube
2g		greek basil

Method

Add the oil and garlic to small frying pan, letting it sizzle for a minute on medium heat.

Turn the heat up, and add the seasoned prawns they should sizzle.

Leave until red the turn, once both sides red remove from the pan onto a warm plate.

Add the diced tomato and cook until soft then add the stock and boil until the sauce has reduced to a nice consistency.

Add the prawns back and chopped basil & toss to coat the prawns.

Dress w/ greek basil & serve immediately. (Chives, plain basil & oregano all work well.)

prawn and beetroot salad

IngredientsMakes: 488g (2)

60g		cooked prawns
80g		lemon juice
126g		tomatoes
86g		steamed beetroot
44g		mango
68g		cucumber
33g		sugar snaps
1g		salt

Method

Peel & dice as necessary, and mix in a salad bowl.

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 flaked almonds

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.

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 Experiment: Agretti (aka Barba Di Frate or Monk’s Beard)

by Simon Fernandez of ferdiesfoodlab

This is a recipe for baked place w/ monks beard & flageolet beans . . . .

Pretty healthy and gluten free!

I haven’t done a post in a while, so when Liam & Lu (of Bengrove Market Garden) handed me a bunch of Barba di Frate I thought I’d scribble a few notes down.

So, what is it? If like me you’ve never come across it, it’s flesh is like samphire (juicy and bulbous), with a lot less saltiness (since it’s land based) it has a light  flavour and firm texture. When cooked you can eat all but the thickest parts, and the soft needle shape leaves can be eaten raw.

Agretti (aka Barba Di Frate or Monk’s Beard)

Quick tip: to make you agretti / herbs last longer . . .

Cut the ends of the stalks off with a SHARP knife and place in water in the fridge to make them last a lot longer! (Easily DOUBLE their longevity!)

I’m pretty busy with the markets so I made a simple (relatively unattended) healthy dish. 

Because it has a delicate flavour I thought I cook it using flageolet beans and a piece of place.

ingredients (serves 1)

for the baked place with monks beard

120g flageolet beans

200g chicken stock (1/2 cube + 200ml water)

1/2 lemon (don't forget to zest lemon before squeezing!)

1 small place

60g monk’s beard

15g butter

for the garnish

15g extra virgin olive oil 

lemon zest

monk’s beard fronds

method

First pick the agretti of the thick (larger than 3mm) stalks. Keep both stalks and finer leaves.

Then . . . 

Place the beans on some tin foil in a baking tray.

Add lemon zest.

Add 200g chicken stock.

Black pepper.

Put the place on top. . .

Add a little extra virgin olive oil & season with a little salt.

Top with some of the thick agretti stalks. (to stop the tin foil sticking to the skin)

Fold tin foil over leaving an opening for steam to escape. Place in a preheated oven @ 180C for 20 mins

Once out of the oven place the fish in a (warm) dish with the beans . . keep the stock for the agretti & sauce. 

Add half the butter to a hot pan. Melt it, add the agretti and toss it in the butter.
Cook for a couple of minutes.

Use the reserved stock to add to the pan with the agretti.

Include a few beans, and crush them smooth to add body to the sauce,
stir in and simmer for 2-3 minutes more. . .

Finally add the rest of the butter, a good squeeze of lemon juice,
and stir in to finish the sauce.

Top the fish with the agretti & sauce, drizzle a touch of extra virgin olive oil over the top,
and garnish with lemon zest.

Lush & healthy! Result!

Thanks Liam & Lu (Bengrove Market Garden) for the intro to a rather good veggie!!

variations

This recipe will work well with pretty much any white fish.

If you’re veggie you could replace the fish with seared courgette halves.

links:

Available in season (now obviously - posted July) from Castle Cary Market on Facebook

http://www.castle-cary.co.uk/business-directory/5783/bengrove-market-garden/

http://www.bengrovemarketgarden.co.uk/