recipe: large maki roll trout & chives w/ carrot rice (Japanese inspired sushi roll)

large maki roll trout & chives w/ carrot rice

large sushi roll w/ low carb carrot & sesame rice - trout, chives

IngredientsMakes: 200g (8)

2.2g		nori
125g		carrot and sesame sushi rice 400	(recipe below)
75g		trout
8g		chives

carrot and sesame sushi rice 400

low carb low cal sushi rice substitute

IngredientsMakes: 730g

150g		sushi rice
26g		vinegar
230g		water
20g		sugar
4g		salt
400g		carrots
10g		sesame seeds

Place all the ingredients into a rice cooker and stir so everything is evenly distributed.

Set to white rice and wait until cooked ~20mins.

Use wet hands when handling the rice so it doesn't stick to your hands.

100-150g for large rolls - full size maki rol.

50-70g for small - half size maki rolls.

Serve w/ soy & wasabi, and if there are other types of roll, pickled ginger too.

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: large maki roll trout & salad w/ carrot rice (Japanese inspired sushi roll)

trout fillet cut along the centre & folded over - remove the skin & blood line - seen here in the middle

cut into maki roll pieces - the lengths don't have to be in once piece

assemble with your favourite filling - I made 5 different types this time

trout & salad, trout cucumber & ginger, trout & red pepper, trout & home grown yellow cherry tomatoes

trout & salad - 6 cut - 8 works well too

Serve w/ soy sauce or ponzu & wasabi, and if there are other types of roll, pickled ginger too.

lets eat!

recipe: smoked haddock & tomato vlini w jamon serrano

The garden is starting to give now, and this is leftovers thrown together with bits - three cherry tomatoes & a courgette - from the garden. The cauliflower mash was leftover from a cauliflower humous experiment. A caramelised onion humous is a pretty good replacement - and would save making the hotdog onions & cauli-mash, which takes a little time!! Anyway a nice light lunch from bits & pieces. Smokey from the ham & the fish, sweet acidity from the tomatoes, base notes from the cauli-mash and fragrant light notes from the oregano and a touch of heat from the black pepper. All brought together with the sweet ginger chilli & yogurt symphony of the kimchogu . . . .  hmm.

smoked haddock & tomato vlini w jamon serrano

smoked haddock & tomato vlini served w/ jamon serrano

IngredientsMakes: 321g (1)

295g		smoked haddock & tomato vlini	(recipe below)
26g		serrano

smoked haddock & tomato vlini

thin discs of raw courgette w/ cauliflower mash topped w/ diced courgette kimchogu, smoked haddock & tomato

IngredientsMakes: 295g (5)

65g		courgette
35g		cauliflower mash	(recipe below)
125g		diced courgette kimchogu	(recipe below)
40g		smoked haddock
30g		yellow cherry tomatoes
0.2g		oregano
0.5g		black pepper

cauliflower mash - visual recipe

cauliflower mash w/ a light hint of cumin

IngredientsMakes: 460g (4)

25g		butter
1g		cumin seeds
520g		cauliflower
70g		hotdog onions	(recipe below)
10g		lemon juice
35g		butter
2g		salt

Method

Put the onion on to start.

Steam the cauliflower until soft but not falling apart then char it in a smoking hot oil glazed pan. Rub a stick of butter all over the pan, dust it w/ cumin seeds and quickly place the cauliflower flat side down in the pan.

Blend everything together until a smooth puree is formed.

hotdog onions

slow cooked thick cut onions - soft & slightly charred

diced courgette kimchogu

IngredientsMakes: 125g (1)

55g		courgette
70g		kimchogu	(recipe below)

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: lemon chicken w/ kimchi

lemon chicken w/ kimchi

golden crispy skinned chicken w/ a hint of lemon topped w/ kimchi & garlic & herb sauce

IngredientsMakes: 525g (2)

400g		chicken wings
20g		lemon juice
1g		lemon zest
200g		water
15g		garlic roule
60g		hm kimchi	(recipe below)

Method

Break down chicken putting aside breasts, legs, thighs & wings for another dish.

Cut the remaining pieces into wing drumstick sized pieces.

It says chicken wings in the recipe because that about the right bone to skin to meat ratio!

Plus this will work just as well with chicken wings cut in halves.

Season the skin and place them skin side down in a hot oil glazed pan.

Put the lid on and turn down min, leave for ~6mins to crisp the skin.

Turn the heat up high again.

Zest one half of a lemon onto the chicken, cut the lemon in half & squeeze the juice of the zested half in.

Put the lid on and leave for another 4 mins.

Then remove the lid & add about 200ml of water to deglaze & the roule stirring it in until it has dissolved.

Finally stir to coat and let the sauce thicken.

Use tongs to put the chicken pieces onto hot plate, top w/ the kimchi and pour the sauce over that.

Lush keto-ish snack.

hm kimchi

classic Korean fermented vegetables w/ ginger garlic & chilli

IngredientsMakes: 1750g

510g		red cabbage
300g		cabbage
260g		carrots
215g		red peppers
32g		spring onions
26g		garlic
250g		7.5pc brine	(recipe below)
21g		chilli flakes
50g		ginger
3g		smoked paprika
1g		sriracha chilli sauce
20g		sugar
30g		7.5pc brine	(recipe below)

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 it has mixed completely.

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

7.5pc brine

7.5% brine - salt solution

IngredientsMakes: 3000g

2775g		water
225g		salt

Method

Add the salt to the water and stir until it has dissolved.

Depending on what you are using the brine for it's often best if any chlorine in the water has been allowed evaporate off.

You can leave the water to stand in an open bowl for 24hrs, or you can bring the water to the boil and then let it cool down.

Pretty simple stuff really.

I think it was this recipe that gave me the idea for Kimchogu.

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: butter courgette w bean shell soup

butter courgette w bean shell soup

homegrown courgette flash sautéed in brown butter served w/ melted butter topped w cumin onion tomato & bean shell soup w/ lovage

IngredientsMakes: 225g (1)

175g		butter courgette	(recipe below)
50g		fast bean shell soup	(recipe below)

butter courgette

homegrown courgette flash sautéed in brown butter served w/ melted butter

IngredientsMakes: 475g (3)

20g		butter
480g		courgette
1g		salt
15g		butter

Method

Top, tail & dice the courgette.

Melt the first chunk of butter and just as it's starting to brown add the courgette.

Toss to coat it and turn the heat to high.

Keep it moving and cooking for 2-3mins, the aim, is for it to still have a little bite - some crunch.

Add the rest of the butter & off the heat toss to melt & coat the courgette.

Serve immediately.

fast bean shell soup

cumin onion tomato & bean shell soup w/ lovage

IngredientsMakes: 356g (2)

34g		EVO
6g		garlic
70g		onions
4g		salt
3g		cumin powder
94g		ripe tomato
12g	(1)	lovage stock cubes	(recipe below)
450g		water
74g		broad bean shells
56g		pea shells

Method

Great way to use up shells from peas & broad beans from the garden.

Cook on the medium heat so the spices don't over cook while the onion is browning.

EVO, 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 lemon juice, bring to the boil, then set to simmer for 20 mins.

Blitz w/ a stick blender and pass through a sieve.

Add the lemon to adjust the acidity and bring it to life.

Maybe a little tabasco? Visual recipe for fast bean shell soup.

lovage stock cubes

preserving lovage from the garden for long term storage by making it into a stock cube

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: lettuce & asparagus w/ asparagus sauce

We're just at the end of traditional British asparagus season. It's incredibly short, lasting for just 6 to 8 weeks. It officially runs from St George's Day (23rd April) until the Summer Solstice (21st June)

Harvesting must stop by the solstice to allow the plants to grow tall, ferny stems and store enough energy in their underground roots for the following spring . . .

lettuce & asparagus w asparagus sauce

lettuce dressed w/ asparagus sauce topped w/ sautéed asparagus

IngredientsMakes: 360g (2)

150g		asparagus sauce	(recipe below)
20g		butter
160g		asparagus
1g		salt
80g		lettuce

Method

I started with a 250g pack of asparagus.

Remove the tough end bits by holding the last cm of the stalk and snapping off the head.

It will snap at a soft section near the bottom leaving you w/ a tender half & a potentially stringy bit!

Keep the tender bit for this and use the bottoms for the sauce.

Make the sauce first.

In a mixing bowl toss the lettuce in half of the sauce, place it in a warm serving dish & season it.

Sauté the asparagus in butter.

Lay over the dressed lettuce and pour the remaining sauce over the top.

Serve asap. . .

asparagus sauce

rich buttery asparagus sauce w/ notes of roquefort

IngredientsMakes: 150g

90g		asparagus ends
5g		lovage stock cube	(recipe below)
150g		boiling water
15g		roquefort
25g		butter

Method

Use the tough ends snapped from the asparagus spears.

Place them in a really small saucepan, top w/ half a lovage stock cube, and pour on just enough boiling water to cover the asparagus ends.

Boil them for 7mins, then pour the stock out into a blender beaker, and cover the remaining asparagus w/ ice cold water to stop them cooking.

Once they've cooled but are still slightly warm return them to the stock in the beaker w/ a chunk of blue cheese and stick blend.

Pass through a sieve back into the small sauce pan to get rid of any fibrous bits.

Adjust the seasoning, then add a knob of butter and give it a final stick blend.

Use as required.

One of me mums experiments: Asparagus is the tricky to see one in the circular pot! First season.

Growing your own see RHS

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.