Recipes

by | Feb 12, 2020 | Sustainable Recipe of the Month

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

Policy
Sustainable Blackawton helped to draft the Blackawton Parish Council Environmental Policy – click here to view.

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Contact

For more information please email Ruth or Robin.