Sustainable Recipe of the Month Archives - Blackawton https://blackawtoncommunity.com/category/sustainable-blackawton/sustainable-recipe-of-the-month/ Community website ... Mon, 19 Apr 2021 15:07:52 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0.7 https://blackawtoncommunity.com/sustainable-blackawton/47791/ Mon, 19 Apr 2021 15:07:52 +0000 https://blackawtoncommunity.com/?p=47791 Sustainable Blackawton Recipes 2021 Recipe No. 4 Asparagus Risotto May sees the arrival of many new spring greens and asparagus is the most exciting vegetable on offer! You can enjoy it steamed or griddled dressed with balsamic vinegar or fresh lemon juice and olive oil or slice it fine and add to salads. I like to add it to pasta dishes and green vegetable risottos. It goes well with peas, broad beans, spinach and courgette too. Ingredients 1 bunch English asparagus 1 litre good vegetable or chicken stock 1 tablespoon olive oil 50 g butter 1 small onion, two shallots or four spring onions 1 stalk of celery finely diced 175g risotto rice 100ml white wine or vermouth Parmesan or Grano Padano or similar hard cheese Fresh garlic, parsley or basil leaves (optional) Timings: 10 mins preparation plus 30 mins cooking Method: Heat the stock in a pan to a simmer. Snap the asparagus to remove the woody ends and add the ends to the stock pot. In a separate pan blanch the asparagus tips in well salted water for 2 minutes. Remove asparagus and rinse in cold water to stop the cooking process. Remove the tips and slice the… Continue Reading

The post appeared first on Blackawton.

]]> Sustainable Blackawton Recipes 2021

Recipe No. 4 Asparagus Risotto
May sees the arrival of many new spring greens and asparagus is the most exciting vegetable on offer! You can enjoy it steamed or griddled dressed with balsamic vinegar or fresh lemon juice and olive oil or slice it fine and add to salads. I like to add it to pasta dishes and green vegetable risottos. It goes well with peas, broad beans, spinach and courgette too.
Ingredients
1 bunch English asparagus
1 litre good vegetable or chicken stock
1 tablespoon olive oil
50 g butter
1 small onion, two shallots or four spring onions
1 stalk of celery finely diced
175g risotto rice
100ml white wine or vermouth
Parmesan or Grano Padano or similar hard cheese
Fresh garlic, parsley or basil leaves (optional)
Timings: 10 mins preparation plus 30 mins cooking
Method:
Heat the stock in a pan to a simmer.
Snap the asparagus to remove the woody ends and add the ends to the stock pot.
In a separate pan blanch the asparagus tips in well salted water for 2 minutes. Remove asparagus and rinse in cold water to stop the cooking process. Remove the tips and slice the tender stalks at an angle.  Set to one side ready to add to the risotto towards the end of the cooking time.
In a large non-stick pan, heat the oil and half the butter. Over a medium heat soften the onion and celery with salt and pepper for five minutes or so. Add the rice and stir coating the rice with the vegetables until warmed through.
Add the wine or vermouth and stir until the liquid is absorbed. Now start to add the stock a ladle at a time stirring continuously and making sure the stock is absorbed between each ladle. In the last 5 minutes add the asparagus. Remove the risotto from the heat when the rice is cooked (you want it to have a slight bite and not to be too soft) and stir through the remaining butter and the grated cheese. Season with salt and pepper.
Recipe by: Helen Gray

The post appeared first on Blackawton.

]]> April 2021 Recipe of the Month https://blackawtoncommunity.com/sustainable-blackawton/april-2021-recipe-of-the-month/ Tue, 23 Mar 2021 09:33:04 +0000 https://blackawtoncommunity.com/?p=47692 Sustainable Blackawton Recipes 2021 Over the coming year the Sustainable Blackawton group will share a monthly recipe using seasonal ingredients that are available to forage or are sold at the Blackawton village shop. You can support your community shop and reduce your food miles. It’s a win win! We hope you enjoy making this recipe and adapting it to the seasonally available ingredients. Recipe No. 3 Wild Garlic Pesto Wild garlic grows in woodlands and on shady banks. It is widely available around Blackawton. Look up some images online to make sure you are picking the right leaves, its distinct garlic fragrance should make identification easy. Ingredients • 100g wild garlic • 50g grated Parmesan/Pecorino or Grano Padano • 50g hazelnuts, skinned and toasted or you can use pine nuts, cashew nuts or walnuts • extra virgin olive oil • lemon juice, to taste • salt and pepper Stores for up to two weeks in the fridge. Makes 1 large jar. Timings: 10 – 15 mins preparation Method: 1. Wash and sort through your foraged wild garlic. Dry leaves well and place in a food processor, blitz until fairly well broken up 2. Next add your cheese and process further,… Continue Reading April 2021 Recipe of the Month

The post April 2021 Recipe of the Month appeared first on Blackawton.

]]> Sustainable Blackawton Recipes 2021
Over the coming year the Sustainable Blackawton group will share a
monthly recipe using seasonal ingredients that are available to
forage or are sold at the Blackawton village shop. You can support
your community shop and reduce your food miles. It’s a win win! We
hope you enjoy making this recipe and adapting it to the seasonally
available ingredients.
Recipe No. 3 Wild Garlic Pesto
Wild garlic grows in woodlands and on shady banks. It is widely
available around Blackawton. Look up some images online to make
sure you are picking the right leaves, its distinct garlic fragrance
should make identification easy.
Ingredients
• 100g wild garlic
• 50g grated Parmesan/Pecorino or Grano Padano
• 50g hazelnuts, skinned and toasted or you can use pine nuts, cashew nuts or walnuts
• extra virgin olive oil
• lemon juice, to taste
• salt and pepper
Stores for up to two weeks in the fridge. Makes 1 large jar.
Timings: 10 – 15 mins preparation
Method:
1. Wash and sort through your foraged wild garlic. Dry leaves well and place in a food
processor, blitz until fairly well broken up
2. Next add your cheese and process further, this will help to break down the garlic
leaves.
3. Add your toasted nuts and olive oil to your desired consistency
4. Season your pesto with salt, pepper and lemon juice to taste.
Serving suggestions and seasonal variations:
This is delicious with pasta, or as a topping for soups and stews. You can swap the wild
garlic for fresh basil, or add a mixture of fresh soft green herbs such as parsley, marjoram,
tarragon to make a variety of green sauces. Herb and garlic pesto’s go well with grilled
vegetables or fish or on roasted chicken or pork or simply added to mayonnaise to spice
up a sandwich or salad.
Other ways to store wild garlic to use throughout the year:
Wild Garlic Butter – follow step 1 above and add softened butter, salt and pepper to
taste. Combine well and shape into a roll between baking paper or clingfilm. Slice up and
store in the freezer to use whenever you need to add flavour to your cooking.
Wild Garlic Oil – wash and dry the garlic leaves, roughly chop and add to a bottle of olive
oil. Leave for a week or two rotating the bottle every day or so. Strain the leaves using a
muslin or through a cotton lined sieve and pour into a sterilised bottle. Drizzle over pizza
or soups, use in marinades or salad dressings.
Recipes by: Felicity Bellamy and Helen Gray

The post April 2021 Recipe of the Month appeared first on Blackawton.

]]> March 2021 Recipe of the Month https://blackawtoncommunity.com/sustainable-blackawton/march-2021-recipe-of-the-month/ Tue, 23 Mar 2021 09:30:09 +0000 https://blackawtoncommunity.com/?p=47689 Sustainable Blackawton Recipe of the Month All ingredients are available from the village shop. Seasonal Roast Vegetable Soup A really quick and simple method for making soup is to roast your chosen vegetables first and then combine with hot stock and seasoning before blitzing into a smooth soup. You can choose your vegetable combination according to what is in season or readily available. Winter vegetables perfect for soups include: Cauliflower Carrots Celeriac Beetroot Parsnip Squash Sweet potato You can start a base of softened onions or leeks in a pan and add the roasted vegetables to this but if time is short you can simply roast the chunks of onion with the vegetables and reduce the cooking time. Rotate the vegetables in the oven tray a couple of times to help them cook evenly. These soups will store well in the fridge for several days and can be frozen in batches. You can add flavour and texture to the finished soup with a herb pesto, toasted croutons, toasted seeds or nuts, grated cheese or a dollop of seasoned natural yoghurt. Roasted vegetable soup: 1 kilo vegetables - I’m using squash, carrot, parsnip and potato 200g onions 4 cloves unpeeled garlic… Continue Reading March 2021 Recipe of the Month

The post March 2021 Recipe of the Month appeared first on Blackawton.

]]> Sustainable Blackawton Recipe of the Month All ingredients are available from the village shop. Seasonal Roast Vegetable Soup A really quick and simple method for making soup is to roast your chosen vegetables first and then combine with hot stock and seasoning before blitzing into a smooth soup. You can choose your vegetable combination according to what is in season or readily available. Winter vegetables perfect for soups include: Cauliflower Carrots Celeriac Beetroot Parsnip Squash Sweet potato You can start a base of softened onions or leeks in a pan and add the roasted vegetables to this but if time is short you can simply roast the chunks of onion with the vegetables and reduce the cooking time. Rotate the vegetables in the oven tray a couple of times to help them cook evenly. These soups will store well in the fridge for several days and can be frozen in batches. You can add flavour and texture to the finished soup with a herb pesto, toasted croutons, toasted seeds or nuts, grated cheese or a dollop of seasoned natural yoghurt. Roasted vegetable soup: 1 kilo vegetables - I’m using squash, carrot, parsnip and potato 200g onions 4 cloves unpeeled garlic Olive oil 1 litre stock Cream or coconut milk 1 tsp cumin seeds 1 tsp coriander seeds You can use any squash you have. I like crown prince and butternut squash as these have rich velvety flesh which are perfect for smooth soups. Peel and chop the vegetables into similar sized chunks and mix with olive oil, unpeeled garlic cloves and spices. You can also add a little ground cinnamon or turmeric for extra flavour or chilli flakes if you want a little heat. Season the vegetables with salt and pepper. Roast in a medium oven for about 30 - 45 minutes or until nice and golden. Scrape the softened garlic from its skin and add the vegetables to a large pan with the hot stock and blitz all ingredients together. You can add coconut cream or yoghurt at the end to create a creamy soup. Adjust the seasoning to taste and serve with any of the following toppings; seasoned yoghurt, chopped fresh mint or coriander, toasted seeds, a squeeze of fresh lemon, or a spoonful of your favourite spicy sauce such as harissa. This recipe is very versatile and cost effective. You can try different combinations of vegetables through the seasons. Sweet peppers, tomatoes and courgettes work well during the warmer months. You can make a more substantial soup by adding cooked pulses such as lentils or beans to the pot. Summer Recipe suggestion - slow roast tomato and herb soup: Cut a kilo of vine tomatoes into halves and in a roasting tray lay them out cut side up. Add lots of olive oil, four or five whole peeled garlic cloves and a good seasoning of salt and pepper. You can also add fresh thyme, rosemary or marjoram at this stage and a little chilli if you like. Roast for about two hours on a low heat or until the tomatoes have caramelised and reduced down. They should be very soft. Transfer the tomatoes, garlic and oil to a pan and blitz to a smooth soup adding a little hot stock if needed or more olive oil. Serve with a basil pesto, toasted pine nuts and croutons. Recipe by: Helen 07833992220 helengrayskitchen@gmail.com

The post March 2021 Recipe of the Month appeared first on Blackawton.

]]> July recipe https://blackawtoncommunity.com/sustainable-blackawton/july-recipe/ Sat, 20 Jun 2020 07:59:52 +0000 https://blackawtoncommunity.com/?p=46987 Lebanese cucumber soup Prep 15 mins Chilling time 1 hour Ingredients (Serves 4 – 6) 1 large cucumber 200ml single cream 100ml plain yoghurt 2 tablespoons tarragon vinegar 2 tablespoons finely chopped mint 2 cloves garlic salt and black pepper Garnish: finely chopped cocktail gherkins Sprigs of mint 18 shrimps (optional) Wash, & dry cucumber. Do not peel, grate coarsely into a bowl. Stir in cream and yoghurt. Peel and crush garlic, add to cucumber with tarragon vinegar. Season to taste, Stir in chopped mint. Chill for at least 1 hour. Serve garnished as desired.

The post July recipe appeared first on Blackawton.

]]> Lebanese cucumber soup Prep 15 mins Chilling time 1 hour

Ingredients (Serves 4 – 6)

1 large cucumber 200ml single cream 100ml plain yoghurt 2 tablespoons tarragon vinegar

2 tablespoons finely chopped mint 2 cloves garlic salt and black pepper

Garnish: finely chopped cocktail gherkins Sprigs of mint 18 shrimps (optional)

Wash, & dry cucumber. Do not peel, grate coarsely into a bowl. Stir in cream and yoghurt.

Peel and crush garlic, add to cucumber with tarragon vinegar. Season to taste, Stir in chopped mint.

Chill for at least 1 hour. Serve garnished as desired.

The post July recipe appeared first on Blackawton.

]]> Recipes https://blackawtoncommunity.com/sustainable-blackawton/sustainable-recipe-of-the-month/recipes/ Wed, 12 Feb 2020 15:53:03 +0000 https://blackawtoncommunity.com/?p=46254 COMMUNITY RECIPES If you have a recipe that you wish to share with the community please email us and we would love to add it to our Blackawton favourites! If they are seasonal-even better! Please let us know which month is best. January February March Aubergine & Tomato Ragout Prep 40 mins Cooking 30-35 mins Ingredients (Serves 4) 2 large or 3 small Aubergines 1 large onion 450gm can chopped tomatoes Salt & Black Pepper 30gm Butter 1 teaspoon caster sugar Mixed herbs Peel aubergines. Cut crossways into ½ inch slices, arrange on a plate, and sprinkle with salt Leave for 30 minutes to draw bitter juices, Drain, rinse under cold water, dry thoroughly. Peel & thinly slice onion. Melt butter, add sliced onion, cook over low heat until soft but not brown. Add the aubergine slices. Stir in the chopped tomatoes and juice, add the mixed herbs. Season with freshly ground pepper and a little sugar. Cover with lid, simmer gently, or in oven, for 30 minutes Correct seasoning if necessary and serve. Spinach & Lentil soup (GF, Vegan) 2 onions 4 cloves garlic A little olive oil 300gm green lentils 2L vegetable stock 150gm split Fava beans 450gm… Continue Reading Recipes

The post Recipes appeared first on Blackawton.

]]> COMMUNITY RECIPES

If you have a recipe that you wish to share with the community please email us and we would love to add it to our Blackawton favourites! If they are seasonal-even better! Please let us know which month is best.

January

February

March

Aubergine & Tomato Ragout Prep 40 mins Cooking 30-35 mins

Ingredients (Serves 4)

2 large or 3 small Aubergines 1 large onion 450gm can chopped tomatoes

Salt & Black Pepper 30gm Butter 1 teaspoon caster sugar Mixed herbs

Peel aubergines. Cut crossways into ½ inch slices, arrange on a plate, and sprinkle with salt

Leave for 30 minutes to draw bitter juices, Drain, rinse under cold water, dry thoroughly.

Peel & thinly slice onion. Melt butter, add sliced onion, cook over low heat until soft but not brown.

Add the aubergine slices. Stir in the chopped tomatoes and juice, add the mixed herbs.

Season with freshly ground pepper and a little sugar. Cover with lid, simmer gently, or in oven, for 30 minutes

Correct seasoning if necessary and serve.

Spinach & Lentil soup (GF, Vegan)

2 onions 4 cloves garlic A little olive oil

300gm green lentils 2L vegetable stock 150gm split Fava beans

450gm Spinach Juice of 1 lemon 1 tblsp Turmeric Salt & Pepper to taste

Method:

Soften chopped onions and garlic in Olive oil with Turmeric

Add vegetable stock and lemon juice with lentils and fava beans

Simmer until beans are soft, approximately 20-25 minutes

Wash spinach thoroughly, add to beans

Cook for 4 minutes until spinach is wilted

Blend until smooth

Serve hot

April

Imam Bayildi Prep 30 mins Cooking 40 mins

Ingredients (Serves 6)

3 large Aubergines 3 large onions 450gm can chopped tomatoes 2 cloves garlic

Salt & Black Pepper Olive oil 1 teaspoon caster sugar ½ teaspoon Cinnamon

1 tablespoon chopped Pine nuts 1 tablespoon chopped Parsley

Cut leaf bases from aubergines. Cook in boiling water in large pan for 10 minutes.

Drain, plunge into cold water and leave for 5 minutes. Cut in half lengthways, scoop out flesh to ½” thick shell.

Set aside scooped out flesh. Arrange aubergine shells in buttered ovenproof dish, sprinkle with salt & black pepper.

Add 2 teaspoons of olive oil to each shell, cook in centre of preheated oven 160c for 25 mins.

Meanwhile, finely chop peeled onions and garlic. Heat 2 tablespoons oil and fry onions and garlic gently for 5 mins, then add tomatoes, cinnamon, sugar and parsley, season with salt and pepper.

Simmer gently until liquid has reduced by half, for about 20 minutes.

Chop the set aside aubergine flesh, add to mixture in pan with chopped pine nuts, cook for further 10 minutes.

Take cooked aubergine shells from oven, stuff with tomato & onion mixture. Serve hot or col.

 

May

Savoury cucumber Prep 10 mins Cooking 50 mins

Ingredients (Serves 4)

2 cucumbers 1 onion 200gm mushrooms 3 rashers lean bacon 2 eggs 100gm butter

1 clove garlic Salt & Black Pepper 150gm long grain rice 1 tablespn chopped Parsley Chilli powder

Wash, do not peel cucumbers, cut each in half lengthwise then crossways. Scrape out seeds with teaspoon, discard.

Cook in lightly salted, boiling water for 8 minutes. Drain and keep warm.

Cook rice 25 mins, peel and chop onion, soften in 50gms butter until soft. Add trimmed and sliced mushrooms.

Remove rind, cut bacon into fine strips, add with chilli poto mixture in pan and season to taste.

When rice is cooked, drain and rinse in cold water. Stir into onion mixture with remaining butter.

Cook for 5 minutes stirring occasionally.

Beat eggs, cook small omelettes, roll up & cut into thin strips, add to rice mixture.

To serve arrange cucumber boats on plate, fill with mixture, top with chopped parsley.

June

Blackcurrant & Mint Pie Prep 30 mins Cooking 35-40 mins

Ingredients (Serves 6)

500gm Blackcurrants 1 dessertspoon chopped mint 100gm caster sugar 200gm shortcrust pastry

Top & tail & wash blackcurrants. drain and place in shallow pie dish.

Mix the mint & sugar, sprinkle over blackcurrants.

Roll out pastry to ¼ “ thin, cover the pie dish with pastry and decorate with laves and flowers.

Make a hole for steam to escape, brush the surface with milk and sprinkle with caster sugar.

Bake at 200c or 35 – 40 minutes until golden.

Serve with cream.

July

Lebanese cucumber soup Prep 15 mins Chilling time 1 hour

Ingredients (Serves 4 – 6)

1 large cucumber 200ml single cream 100ml plain yoghurt 2 tablespoons tarragon vinegar

2 tablespoons finely chopped mint 2 cloves garlic salt and black pepper

Garnish: finely chopped cocktail gherkins Sprigs of mint 18 shrimps (optional)

Wash, & dry cucumber. Do not peel, grate coarsely into a bowl. Stir in cream and yoghurt.

Peel and crush garlic, add to cucumber with tarragon vinegar. Season o taste, Stir in chopped mint.

Chill for at least 1 hour. Serve garnished as desired.

 

August

Chilled carrot soup Prep 20 mins Cooking 45 mins Chilling time 1 hour

Ingredients (Serves 6)

650gm carrots 1 onion 20gm butter 150ml double cream 1litre vegetable stock

3-4 cloves garlic Salt & Black Pepper 1 tablespoon chopped Parsley

Garnish: finely chopped Parsley

Peel & finely slice onion, crush garlic.

Melt butter, cook onion & garlic gently until soft not brown, keeping pan covered.

Top.tail.peel carrots, chop roughly. Add to onion continue to cook covered for 8 minutes.

Hat veg stock, add to vegetables. Simmer for 30 minutes. Allow to cool. Liquidise until smooth.

Lightly whip half the cream, stir into soup, season to taste.

Chill for at least on hour. Serve topped with cream and chopped parsley.

September

October

November

December

The post Recipes appeared first on Blackawton.

]]>