April 20, 2009
From Margaret …some Carrot recipes
Carrots go well with cumin and orange and thyme. They are good cut into batons then put in tinfoil and oven roasted with cumin and butter and orange juice (or white wine or stock). They need about forty minutes in a moderate oven. Serve as a side dish.
Another nice idea is carrot, cumin and orange soup. At this time of the year I like to grow lovage and add some but thyme is also good.
An Indian style salad with popped mustard seed, grated carrot, chile, oil and raisins is always welcome. If watching the carbs substitute fine strips of carrot or courgette for pasta or noodles.
I roasted some carrots with onions blitzed them and made a risotto. This recipe would be good with any root veg (roasted parsnip with rosemary) or with roasted peppers (and a basil maybe) or butternut squash(and thyme) or aubergine (add plenty of lemon and cumin). If you are having a busy week roast the veg in advance at the weekend when you have the oven on anyway. Puree while still hot and use for risotto or as a side dish or a souffle or in a veg tart.
roast carrot risotto
400g of carrot peeled and sliced thinly
1 onion peeled and roughly chopped
50 ml olive oil
1.2-1,5 l veg stock
2 cloved garlic peeled and finely sliced
400g risotto rice (I prefer carnoroli)
1 bay leaf
4 tsp fresh thyme leaves(or dried)
2 tsp fresh tarragon leaves (optional)
1 tsp salt
1 tsp black pepper
finely grated rind and juice of two lemons (optional)
Preheat oven to 200. Put carrots onion and olive oil in roasting dish and roast till golden – about 25 minutes. Finely chop or blitz in food processor. In a heavy pot saute onion and garlic in butter stirring gently till softened. Add rice turn up heat and fry for a minute stirring well. Add herbs and season, then carrots, lemon zest and juice and mix well. Then start adding stock bit by bit as normal for risotto and cook until the rice is done.
Serve with parmesan. If you are a forager like me add some wild leek/garlic to garnish (you will spot in the parks and in gardens now a white star shaped bluebell type taste …unmistakable)
Serve with salad
This is adapted from a Peter Gordon recipe for arancini
Arancini is leftover risotto made into balls dipped in breadcrumb and egg and fried . Personally I would never make a risotto from scratch for arancini but if you have the patience… Make extra and use leftovers….
This week coming my risotto will be with wild garlic, nettles and courgettes… yum and very healthy. Nettle tops are full of vitamins and minerals and make a good tonic. Get those gloves out and get picking !! Once the leaves are boiled the sting is gone. Puree and put thro’ risotto.
For a light supper or a lunchbox try carrot fritters.
For 2-3 people
3 medium carrots grated and then squeezed in a clean tea towel
1 egg beaten(or use 2 tbsp chickpea flour and water)
1 tbsp plain flour or potato flour
teaspoon cumin seed or cumin and caraway mixed (lightly toasted on dry frying pan)
chopped red chile (optional)
Heat oven to 150
Put the finely grated carrrot into a bowl and season with pepper, Mix in all other ingredients. Roll into small balls with your fingertips. Or make into patties if easier.
Heat oil in a wok at about 3 inches depth. Carefully brown fritters on all sides then remove and dry on kitchen paper. Put on a roasting tray in the oven for 15 minutes.
Then make a sauce to have with them with either sour cream or greek yoghurt a squeeze of lemon and chopped coriander or parsley or dill…. Whatever beckons. They can be varied with added grated courgette or shredded spinach or pakchoi and eaten straight out of the oven with an indian style tomato sauce.
In your bag this week is also chestnut mushroom which would be good sauted and then on a pizza or veg tart with some goats cheese. Mushroom are also good cooked and mixed through a salad with greens and pine nuts…Or mushroom on toast with butter and grated parsley and a rasher.. or mushroom stroganoff.
Another option is to wilt some pak choi in a little oil then cook lightly with rice vinegar, sake and fish sauce (or oyster sauce) adding the mushrooms and a little water.
April 18, 2009
I am on hols !!
You wont miss me because I have a treat for you. Margaret who is a fab cook but in a completely different style will be doing the recipes for me. Enjoy something a bit different and new..
From Margaret … some organic recipes
I love courgettes, they are so versatile eaten small, large or medium. I plan to grow again this year so I get the lovely flowers to stuff and deep fry. I also like marrow that dreaded and maligned veg. Courgettes are a great base and take strong flavours well. I eat courgette sliced lengthways to about 1/4 cm thick and then griddled with a little oil on a hot grill pan. Then marinate in chopped garlic and lemon juice for a few hours (and if I have in the garden lots of chopped parsley). This is good as a sandwich filling maybe with goats cheese, as part of a pizza topping or a veggie tart or as a side dish with other salads. It keeps in the fridge for a few days.
I like to fry courgettes in olive oil with some garlic on the pan and have as a side dish with maybe grilled chicken. This time of the year they can also be added to a risotto with whatever other greens you have around; young nettles if you have time to forage.
For a healthy option slice lengthways to 1/2 cm thick or in halves if courgettes are small and use instead of pasta in lasagne. Surprisingly nice and tasty…
Or chocolate courgette cake.. always moist. Here is a link to Riverford organic http://www.riverford.co.uk/recipes/recipe.php?recipeid=414&catid=8. My 5 and 2 year old nephews love making cakes chocolate if possible so this or chocolate beetroot brownies are favourites. The great thing is these cakes cant really go wrong as they dont rise too much. You can add some healthy spelt flour instead of the white if you want.
For a light supper or a lunchbox try Courgette Fritters.
For 2-3 people
2 medium courgettes grated and then squeezed in a clean tea towel
1 egg beaten (or use 2 tbsp chickpea flour and water)
1 tbsp plain flour or potato flour
1 teaspoon cumin seed or cumin and caraway mixed (lightly toasted on dry frying pan)
chopped red chile (optional)
Heat oven to 150 -175
Put the grated courgette into a bowl and season with pepper.
Mix in all other ingredients.
Roll into small balls with your fingertips. Or make into patties if easier.
Heat oil in a wok at about 3 inches depth.
Carefully brown fritters on all sides then remove and dry on kitchen paper.
Put on a roasting tray in the oven for 15 minutes.
The fritters can be eaten hot of cold with a sour cream or greek yoghurt dip.
Sour Cream dip
To sour cream or greek yoghurt add a squeeze of lemon and chopped coriander or parsley or chives or dill…. Whatever beckons. I like to grow herbs in the garden as they can add that needed bit of flavour. I had these first with a Munich friend of Indian descent made to take to the beer garden for a picnic!! Happy memories
Eat with some green salad for a light supper !!
To vary fritters
Add grated carrot or spinach and eat straight out of the oven with an Indian style tomato sauce.
I like red cabbage best slow braised with apples in the oven. Sarah already has a recipe on the blog for this. It is great with pork or duck or game. As with any cabbage red is also good shredded stir fried and wilted with
sesame oil, vinegar and rice wine/sake and soy or possibly try cider vinegar, mirin and pomegranate molasses.
Another classic is a hearty borchst with red cabbage, tomatoes and beetroot topped with sour cream.
For an alternative try a simple Indian style curry with Red Cabbage. The spices help to make the cabbage more digestible !!
Indian style curry with Red Cabbage
1 tsp mustard seed (optional)
1 onion finely chopped
2 cloves or garlic finely chopped
1cm piece of ginger finely chopped
1 chile finely chopped (if you dont like too spicy go for half a chile and put some in a bowl on the table for other people to add)
2 tomatoes finely chopped (I find canned better for this)
1 tsp brown sugar
1/4 red cabbage shredded
a cup of sliced courgette or whatever other veg you have to hand like shredded carrot or beetroot
optional some cooked aduki beans
half can coconut milk or about 1/4 block of coconut
fresh chopped coriander or curry leaves
1 tbsp of garam masala
optional 1 tsp poppy seed 25g cashews ground together in food processor
Heat oil in deep pan and pop the mustard seed. Then add the onion and fry gently in some oil till softened. Add ginger and garlic and chile.
(a good trick here if busy is chop onion earlier in day with garlic add some oil and maybe some stock and roast in a low oven for 40 minutes then puree)
Then add tomatoes and fry gently.
Add sugar and sprinkling of salt.
Add the veg and stir and cook for a few minutes stirring and put lid on and cook for 15-20 minutes adding some water to nearly cover veg if needed.
Then add the coconut milk or shredded block coconut with little water .
Stir in the masala and the ground seed and nuts if using.
If you have a lime or lemon handy a squeeze is always good just before serving.
Serve with plain rice and some chutney.