recipe: trout w/ rhubarb salad & butter courgettes

trout w rhubarb salad & butter courgettes

trout w/ rhubarb salad & butter courgettes

IngredientsMakes: 914g (2)

290g		seared trout w peas & broad beans	(recipe below)
224g		rhubarb & avocado salad w raspberry & verbena dressing	(recipe below)
400g		butter courgette w bean shell soup	(recipe below)

seared trout w peas & broad beans

seared trout w/ home grown peas & broad beans

IngredientsMakes: 290g (2)

224g	(2)	seared trout	(recipe below)
66g		boiled peas & broad beans	(recipe below)

seared trout

seared trout w/ crispy skin

IngredientsMakes: 100g (1)

120g		trout
4g		olive oil
0.5g		salt

Method

Put a non stick pan on on a high heat. Pat the fish dry w/ kitchen towel and place skin side up on a plate. Brush with olive oil and season w/ salt. Place the fish skin side down into the hot pan holding it flat w/ a spatula until it stops resisting. Turn heat down to low & cook 5-6mins until the skin is crisp and golden. Season the top just before turning - or it will draw water from the fish - turn and finish off the sides 30seconds to a minute each. Serve asap.

boiled peas & broad beans

lightly salted boiled peas & broad beans

IngredientsMakes: 66g

34g		peas
32g		broad beans

Method

Bring a small pot of salted water to te boil.

Add the broad beans, then after 1minute add the peas then after 2mins turn out into a sieve & drop into cold water until 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: sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ sweet chilli sauce

IngredientsMakes: 300g (16)

270g		sesame prawn & squid toastie	(recipe below)
30g		sweet chilli sauce

Make sesame prawn & squid toastie and leave in the fridge over night to set.

Cut the toastie into 4, then cut each quarter into 4 again.

Toast the edges in an oil glazed pan, then drizzle with some sweet chilli sauce.

sesame prawn & squid toastie

sesame coated french toast stuffed w/ herbs prawns & squid

IngredientsMakes: 540g (2)

80g		squid
20g		spring onions
30g		wilted wild garlic	(recipe below)
5g		butter
60g	(4)	king prawns
80g		mixed root mash	(recipe below)
80g		sweated peppers	(recipe below)
0.5g		salt
3g		lemon balm
3g		chocolate mint
3g		chives
1g		black pepper
186g	(4)	multigrain sliced bread
20g		sesame seeds
55g		eggs
40g		milk

Inspired by prawn toast & sweet chilli sauce.

The mash and sweated peppers were leftovers to add a little flavour and help the squid bind the contents once cooked.

Cut the prawns into thirds, large prawns give a nice texture to the bite! Or use smaller ones but don't cut them up!

Whisk the milk into the egg in a bowl large enough to hold the sliced bread.

Place the sesame seeds in a similar sized bowl.

Blend the squid until smooth.

Chop the herbs, and mix everything except the bread, beaten egg & sesame seeds into a thick mash.

Take two slices of bread and spread half of the mix onto each.

Then squash the other two slices on top to make to sandwiches.

Dip each side into the egg then the sesame seeds and place into a medium heat pan for 3 mins on each side.

Be patient so the squid and prawn are cooked through, keep going until the sandwiches a re a dark golden brown!

Slice into 4 & serve w/ a sweet chiili sauce for dipping!

wilted wild garlic

IngredientsMakes: 114g

200g

wild garlic

Wilt the wild garlic & squeeze out excess water once it's cooled a little.

mixed root mash

mash of parsnips, sweet potato & potatoes w/ milk & butter

IngredientsMakes: 1040g (4)

386g		parsnips
187g		sweet potato
385g		potatoes
20g		butter
20ml		milk

Boil in salted water until soft: 6-8min after water started boiling, depending on chunk size!

Drain while still hot, spread out on a tea towel,

Allow them to steam until cool. (removes a lot of moisture)

Add butter and milk and mash

Serve w/ seasoning.

sweated peppers just cooked peppers

IngredientsMakes: 144g

165g		red peppers
2g		olive oil
0.5g		salt

Deseed red pepper & cut into strips as wide as they are thick.

Place into a hot oil glazed pan & toss to coat.

Put a lid on the pan and turn it to medium.

Cook for around 8min tossing frequently

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: steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

wild garlic chapo brushed w/ mango chutney & topped w/ mushrroms, seared ribeye steak, fruit couscous & kimchi

IngredientsMakes: 385g (1)

100g		wild garlic chapos	(recipe below)
10g		asd mango chutney
80g		sweated mushrooms	(recipe below)
110g		seared ribeye steak	(recipe below)
20g		mayo
10g		lime juice
3g		coriander
2g		red chilli
10g		mango chutney
30g		light apricot couscous fruity	(recipe below)
20g		kimchi no3	(recipe below)

Method

Make the mushrooms, prep the tomatoes, couscous & kimchi.

Brush the chapo w/ mango chutney & put on low on a skillet to warm.

Make the steak and place on a wooden board to rest.

Deglaze the steak pan with the touch of water butter & the mushrooms then assemble the whole thing on the skillet so it stays warm.

Chapo, mango chutney, mayo, coriander, chillies, steak, couscous, kimchi & finally a ouch more mango.

Serve on a warm plate! Too good . . . .

This took less than 15mins to make when I got in from work . . . chapos were in the freezer, kimchi on the counter, sauces in the fridge & cupboard.

Couscous was left over from yesterday. Very pleased with the outcome!

sweated mushrooms

soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .

IngredientsMakes: 113g

150g		mushrooms
10g		butter
1g		salt

Method

Thick slice the mushrooms.

Heat a pan to medium high heat, & rub it with a stick of butter to coat the surface.

Add the mushroooms, sprinkle w/ salt & toss to coat. Turn the heat to medium.

Toss them a few times as they become soft & cooked though. Use as necessary.

seared ribeye steak

IngredientsMakes: 213g (1)

227g		ribeye steak
2g		veg oil
1g		salt

Method

Brush the steak with oil and season it, cook it to taste in the same pan.

Once cooked put the steak onto a warm serving plate to rest and deglaze the pan with water or wine.

Once the liquor is reduced to a third add the juice from the steak on the plate.

Mix and pour over the steak - serve immediately.

light apricot couscous fruity

dried fruit & nut couscous, leaning more towards fruit & nut

IngredientsMakes: 350g (2)

80g		couscous
145g		chicken stock	(recipe below)
20g		mange tout
20g		spring onions
15g		dried apricots
20g		dried cranberries
10g		red pepper
15g		butter
30g		spinach
10g		red onion
15g		flaked almonds

kimchi no3

classic korean fermented vegetables w/ ginger garlic & chilli

IngredientsMakes: 1450g

530g		cone cabbage
140g		chinese cabbage
260g		carrots
280g		red peppers
60g		radishes
60g		spring onions
30g		red onion
32g		garlic
250g		7.5pc brine
18g		chilli flakes
60g		ginger
3g		sweet smoked paprika
20g		sriracha chilli sauce
30g		sugar
80g		7.5pc brine
40g		olive oil

Method

Make the brine the night before so any chlorine in the water evaporates - better for fermenting process.

Make 3L of 7.5% brine - 225g salt 2775g water.

The 240g in the recipe is approximately what finally ends up in the jar.

Shred the veg & garlic - all ingredients up to the brine - & cover w/ brine.

Put plate on top to keep veg submerged.

Leave for 12hours / over night. Remove from brine - keeping the brine.

If the veg is not salty enough return to brine for longer. If too salty rinse w/ fresh water & drain.

To make the flavouring sauce simply mix the peeled & chopped ginger w/ the chilli flakes, smoked paprika, sriracha chilli sauce, sugar & brine.

Mix this w/ the drained veg until its mixed completely.

Pack the mix into a kilner jar and top w/ brine. Insert a gauze to keep the veg submerged.

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: venison meat balls - Christmas treats

venison meat balls

venison meat balls - juicy & tasty

IngredientsMakes: 576g (16)

748g		venison meat ball mix	(recipe below)
30g		plain flour
30g		olive oil

Method

Divide the mix into half. Repeat for each half until you have 16 chunks.

Roll into balls and coat with flour. Shallow fry until golden on the bottom, the turn and repeat.

Put to one side to drain, keep warm until needed.

venison meat ball mix

IngredientsMakes: 748g

65g		eggs
55g		milk
35g		bread crumbs
160g		mushrooms
125g		onions
145g		smoked streaky bacon
300g		minced venison
3g		salt
3g		black pepper

Method

Whisk the egg & milk & add it to the bread crumbs. The breadcrumbs soak up the liquid and give a juicier meatball!

Dice the mushrooms 1/4 inch / 1/2cm, cook until browned.

Repeat for the onions in the same pan.

Dice the bacon in the same way nice and small.

This adds fat content and keeps the meat ball juicy but we don't want big stringy bits of fat so fine chop!

Add all the ingredients to the pre-soaked breadcrumbs and mix until homogenous.

Fry off a small patty to check the seasoning and adjust as necessary. This mix is heavy on the black pepper - goes well w/ the venison!

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: turkey croquettes

turkey croquettes

king of christmas leftovers - the turkey croquette - giza bit of cranberry sauce to dip that in!

IngredientsMakes: 1700g (26)

500g		stuffing
25g		crispy bacon
450g		turkey
125g	(1)	leek
140g		onions
300g		turkey gravy
75g	(3)	egg yolks
220g	(4)	eggs
220g		milk
300g		plain flour
400g		multigrain toast

Method

~65g each

-

This is without a doubt one of my all time favourite recipes that me mum used to make at Christmas.

They were creamy & crunchy and tasted of Christmas dinner and reminded me of Spain . . . . sooo goood!

. . . . and they used up the lefovers!

Stuffing, bacon - probably some pigs in blankets - leeks & onions, some gravy & egg yolks to thicken it - a smooth bechamel vibe to set the croquettes in. (1 egg yolk per 100g of turkey gravy)

-

Use any turkey meat you want, I like a 50/50 dark / light meat mix, mum always went 100% turkey breast.

Blend it in a food processor to bread crumb texture.

Or chop it up fine - can't get more rustic than this anyway!!! : )

Fine dice the leeks and onions, and sweat them down in an oil glazed sauce pan until soft and translucent.

Add the gravy, stuffing, & bacon/sausage bits and stir into a homogenous gloop!

Season it w/ salt & black pepper then add the egg yolks to o thicken it and give it that smooth bechamel texture.

Stir with a wooden spoon until it stops thickening then opur it out into a baking tray.

Cover it w/ some baking paper or cling film and leave it to set in the fridge for about an hour.

Toast the mutligrain bread and blend it to bread crumbs.

Make an egg was from the eggs & milk.

Table spoon out croquette sized scoops of mix into the flour, rolle them, coat them in egg wash and then breadbrumbs, shallow fry, making sure to turn them to make them gold all over.

Remove with a slotted spoon to a sieve, and then to some kitchen towel to remove excess oil.

Keep warm and serve asap!

Nice w/ cranberry sauce . . . . .

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.