recipe: aubergine pate w/ orange & fennel jelly

aubergine pate w/ orange & fennel jelly

rustic aubergine & barley base w/ great depth of flavour topped w/ citrus infused orange & fennel jelly w/ aromatic spices

IngredientsMakes: 950g (2)

760g		mushroom aubergine and barley base	(recipe below)
190g		orange & fennel jelly	(recipe below)

Method

Split the barley base into two containers.

Springform ring mold or takeaway box work well.

Place in the freezer for 30mins - this won't freeze it solid but will make the surface very cold which means the jelly will set as soon as it come into contact and form a jelly proof barrier.

This way it won't all seep into the base leaving you with no jelly top!!!

Serve w/ a robust bread.

I buttered some toasted sourdough loaf for this one . . . lush.

mushroom aubergine and barley base

nicely textured veggie pate base with great depth and a touch of tang..

any vegetarians out there please leave your favourite parmesan alternative in the comments!

IngredientsMakes: 760g

140g		onions
50g		bulgar wheat
1g		salt
150g		water
50g		carrots
50g		parsnips
120g		aubergine
10g		veg oil
1g		salt
130g		chestnut mushrooms
60g		sunflower seeds
20g		butter
1g		salt
34g	(4)	prunes
24g		dried cranberries
50g		cream cheese
20g		lemon juice
10g		pickled jalapeno
40g		mini pickled onions
20g		ginger
12g		parmesan

Method

Dice the carrots and parsnips and red onion.

Add the barley and add water.

Add the diced carrots and parsnips and red onion, on top of the barley, place a lid on top.

btbas - 20m

Dice aubergine and cook until brown & soft.

Same with mushrooms 1cm dice, sautee in 20g butter.

Toast the sunflowers seeds in a pan w/ butter until golden.

Then mix everything together into a kind of stuffing mix.

orange & fennel jelly

IngredientsMakes: 190g

140g		orange juice
80g		caster sugar
20g		fennel
2g		fennel seeds
9g		lemon grass
20g		ginger
40g		mini pickled onions
12g		gelatine sheets

Method

Mix ingredients - except for gelantine - and uW / 900W / 100% / 2m

Leave for 2hrs - at least 60m - to infuse.

Strain mix keeping both parts.

Soak gelatine leaves in cold water until soft.

Reheat the liquid & dissolve the gelatine into it.

Remove the onions and ginger form the solid part and chop them up.

Use them for the mushroom aubergine and barley base mix

Pour the jelly into a container or onto mushroom aubergine and barley base to set.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: courgette steaks w/ mandarin tomatoes

courgette steaks w/ mandarin tomatoes

large courgette cut into thick steaks seared & topped w/ homegrown black & yellow cherry tomatoes in a basil & mandarin dressing

IngredientsMakes: 548g (2)

300g		courgette steaks	(recipe below)
247g		mandarin tomatoes	(recipe below)
1g		basil

Method

Put the courgette steaks on first to cook in the background.

Make the dressing, and add the tomatoes.

Assemble on a warm serving plate & garnish!

Some of the basil plants were bolting so I pinched them out and used the flowers. . .

courgette steaks

caramelised thick & juicy homegrown courgette rounds

IngredientsMakes: 300g (2)

400g		courgette
30g		olive oil
2g		salt
1g		black pepper

Method

I used a big ol' courgette here 6 x 1cm slices came to 400g!

Slice the courgette into thick 1cm+ slices. Dip in oil and place onto a dry pan on a high heat.

Do not crowd, one in place turn down to min and cook for 20mins turning 3 times.

Remove to a warm serving dish once golden brown.

Make a dressing while they cook! : )

mandarin tomatoes

homegrown black & yellow cherry tomatoes in a basil & mandarin sauce

IngredientsMakes: 247g

107g		tomato mandarin & basil dressing	(recipe below)
140g		cherry tomatoes

Method

Make the dressing.

Then slice the cherry tomatoes in halves & add them to it.

Serve w/ a spoon good for fish, salads, courgette steaks.

tomato mandarin & basil dressing

classic seasoned ripe tomato olive oil & basil w/ lime tangerine & honey

IngredientsMakes: 107g

30g		ripe tomato
20g		olive oil
1g		salt
15g		lime juice
20g		tangerine juice
1g		tangerine zest
15g		set honey
5g		basil

Method

Dice the ripe tomato season it and drizzle w/ olive oil, then crush it w/ a fork.

Chop the basil & add it along w/ the rest of the ingredients.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: low carb - cabbage noodle chicken broth w/ prawns

hd chicken broth w prawns

cabbage noodle & carrot ribbons w/ charred onion & pepper in chicken stock dressed w/ prawns, black cherry tomatoes & herbs

IngredientsMakes: 663g (1)

65g		bell pepper
40g		red onion
1g		olive oil
70g		sweetheart cabbage
25g		carrot
55g		black cherry tomatoes
70g		cooked prawns
330g		chicken stock
7g		fish sauce
15g		lime juice
2g		celery leaf
4g		coriander
5g		chilli

Method

Peel the onion & deseed the pepper.

Sear the bell pepper & red onion on a low heat to semi char while prepping everything else.

Shred & steam the sweetheart cabbage.

Peel the carrot & then peel to ribbons.

Place the stock & all but prawns, tomatoes & garnishes into microwavable jug,

and uW 2m / 800W

Pour into a warm soup bowl then dress w/ tomatoes, prawns, the chilli & herbs. Serve immidiately.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: honey & sage pumpkin

honey & sage pumpkin

sauteed baby pumpkin w/ honey & sage & a touch of lime

IngredientsMakes: 246g (2)

285g		jack be little pumpkin
20g		butter
10g		butter
4g		sage
30g		runny honey
10g		lime juice
0.5g		salt

Method

To be honest these came from a packet of seeds that were labelled patty pan!

If anyone knows what these are exaclty please leave a note in the comments!

Remove the stalk and any rough bits from the blossom end. Remove the seeds if necessary.

Slice the pumpkin into thin wedges.

Melt the butter in a pan and cook the wedges until starting to brown, 3-4mins each side.

Remove to warm serving dish.

Do it in two batches if necessary so as not to crowd the pan.

Melt another knob of butter in the pan & add the chopped sage cooking until aromatic ~1min

Add the honey & once melted & the sage mixed in return the pumpkin & toss to coat it.

Add enough lime juice to lift the heavy notes but no so much it tastes really limey!!

Return to warm serving dish & serve immediately.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: caprese w/ basil & tangerine dressing

caprese w basil & tangerine dressing

sliced tomatoes, mozzarella & basil w/ basil & tangerine dressing

IngredientsMakes: 400g (2)

360g		naked caprese salad	(recipe below)
40g		basil & tangerine dressing	(recipe below)

naked caprese salad

undressed caprese salad - sliced tomatoes, mozzarella & basil

IngredientsMakes: 360g (2)

346g		tomatoes
92g		mozzarella
2g		basil leaves
1g		salt
0.5g		black pepper

Method

Use 3 large tomatoes. Top & tail them.

Cut two of them into 5 thick slices, cut the third into 6 slices.

Gives you enough for outer in of 10, inner ring to 5 and a centre slice! : )

Season with a little salt & peper.

Thinly slice the mozzarella and place on top, then add a few basil leaves.

Then dress how ever you like - traditionally extra virgin olive oil & balsamic vinegar.

basil & tangerine dressing

IngredientsMakes: 174g

12g		basil
2g		salt
50g		lime juice
49g		tangerine juice
1g		tangerine zest
40g		set honey
20g		olive oil

Method

Melt the honey in a microwave uW / 800W / 30s.

Chop the basil up & mix all the ingredients in w/ the honey.

This is one of my favourite dressings & really brings this dish to life!

Really good w/ fish, prawns & squid too amongst other things.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: teriyaki aubergine w/ honey deglaze

teriyaki aubergine w glaze

super light & creamy golden aubergine chunks coated in teriyaki & drizzled w/ teriyaki glaze, crispy onions & sesame seeds

IngredientsMakes: 180g (1)

172g		aubergine
8g		teriyaki sauce
8g		ktc crispy onion
0.5g		sesame seeds
0.5g		salt
50g		water
15g		honey
5g		soy sauce

Method

Dice aubergine into 1 inch cubes, steam for 15m.

Remove from steamer and allow to cool on a plate, until they've stopped releasing steam.

Steaming the aubergine first gives it a super light & creamy texture and makes sure it's cooked all the way through - these are big chunks after all!

Oil glaze a pan & add the aubergine when it's hot - almost smoking!

Season w/ a little salt & turn when bottoms are golden.

Drizzle with teriyaki sauce and toss to coat the aubergine.

Turn out into warm bowl, drizzle w/ the reduction / teriyaki glaze.

To make the reduction deglaze the pan w/ a shot of water & add a tsp of runny honey & a glug of soy sauce.

Stir w/ a spatula until it has a syrupy consistency & pour over the aubergine.

Then sprinkle w/ sesame seeds & crispy onion.

Thanks to Growing Local for the aubergine for tis recipe!

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: romano / pointy peppers filled w aubergine, pumpkin seed, tomato & basil

filled pointy peppers aubergine & tomato

charred pointy peppers filled w/ muchroom aubergine & tomato w/ mint basil parmesan & toasted pumpkin seeds

IngredientsMakes: 429g (3)

176g		pointed peppers
10g		olive oil
120g		aubergine
10g		olive oil
60g		chestnut mushrooms
10g		olive oil
15g		pumpkin seeds
3g		olive oil
1g		salt
140g		ripe tomato
5g		basil
5g		mint
30g		roule
2g		parmesan
20g		lemon juice

Method

Slice the peppers in half lengthways & remove the pips.

Place centre side down on a hot oil glazed skillet, turn the heat to min and place a lid on top.

Cook until soft a a little charred ~20-25mins, then turn and turn the heat off. Ready for filling.

Small dice the aubergine & mushrooms and cook on a medium low heat until soft and cooked thorugh.

Toast the pumpkin seeds in a little olive oil w/ a generous pinch of salt.

Chop the herbs & add them & the roule to the aubergine & mushrooms.

Chop a nice ripe tomato up the same size as the aubergine & mushrooms, and add it in to the mix.

Mix it in while the heat is on minimum, we don't want it to cook just warm it up a little so it provides fresh & light acidity to the filling.

Cover the peppers w/ the filling, give them a drizzle of lemon juice & top w/ parmesam & toasted pumpkin seeds.

They're quite nice w/ a sqeaze of sriracha or tabasco too.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: apple & basil humous

apple & basil humous

smooth blended chic peas flavoured w/ apple & spices

IngredientsMakes: 391g

240g		chic peas
20g		olive oil
1g		salt
100g		apple & basil pesto	(recipe below)
15g		lemon juice
10g		white wine vinegar
5g		sugar

Method

Microwave the chic peas 800W / 2m, this will soften them and make a smoother humous.

Blend the chic peas and the oil until you have the desired texture.

Add the rest of the ingredients & blend until homogenous.

apple & basil pesto

vibrant basil mint & apple pesto w/ confit garlic & toasted nuts

IngredientsMakes: 346g

20g		basil
5g		mint
60g		lime juice
60g		olive oil
40g		mixed chopped nuts
25g		sweet pickled onions	(recipe below)
20g		sweet pickle liquor
65g		apples
30g		boiled garlic
20g		olive oil
1g		salt

Method

Place 10g oil the oil into a pan and add the nuts, cook on a medium heat until toasted & golden in colour.

Leave them to cool whilst collecting the rest of the ingredients together, placing everything into a blitzing jug.

Add the cooled oil and nuts, and blitz until smooth - ish! The nuts will always give you some texture!

sweet pickled onions

red onions pickled in sugar & white wine vinegar - great for salads & kebabs or where you need a little lift of acidity

IngredientsMakes: 180g (1)

150g	(2)	red onions
15g		sugar
15g		white wine vinegar

Method

Actual quantities of sugar & vinegar . .

150g sugar

150g white wine vinegar

Make the pickling liquor and add the thinly sliced red onion.

Leave for at least an hour.

Keeps for months, put it next to the kimchi.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!