QUICK MID WEEK Seasonal Box Meals
BRIDGET RENDALL OF SHILLINGFORD ORGANICS PRESENTS SOME SIMPLE SEASONAL RECIPES TO CREATE USING THE CONTENTS OF YOUR VEGETABLE BOX DELIVERY
5 Remove the centres of the peppers and cut into good size pieces.
6 Peel the garlic cloves and leave whole.
7 Remove the skin from the onions and chop each one into four to six chunks.
8 Cut the washed potatoes into small wedges and the kohlrabi into small chunks. 9 Cut the carrots into thick strips.
ROASTED SEASONAL VEGETABLES WITH PITTA
BREAD 1 green pepper 1 red pepper 1 yellow pepper 1 small summer squash (Pattypan) 2 small onions 1 garlic bulb 1 medium beetroot 1 small courgette 2 medium-sized carrots 1 kohlrabi 2 -3 medium-sized potatoes Organic pitta bread Oil for roasting Salt and pepper to season Plain-leaved parsley to garnish
1 Preheat oven to 1800 C.
2 Wash and peel all vegetables, leaving the skin on the carrots, summer squash, courgettes & potatoes.
3 Peel the beetroot and cut into small chunks. Place in a separate bowl and toss in a little oil.
4 Courgettes will not take long to cook so prepare these last, chopping into chunks and tossing in a little oil. Leave to one side and add to the roasting dish five to eight minutes before the end of cooking.
STUFFED ROASTED TABLE
DAINTY MARROW 1 medium table dainty marrow, cut in half with the seeds scooped out
1 beefsteak tomato 1 cup of cooked brown or white basmati
10 Place the prepared vegetables into a large bowl, season and toss in a little oil - add the beetroot by placing evenly among the vegetables. Add the courgettes near the end of cooking.
11 Roast until golden brown (approx. 40mins)
Serve with warm pitta bread and decorate with parsley.
Bridget's top tip
Heating vegetables that contain sugar causes them to caramelise, making them taste even sweeter!
rice (cooked with turmeric)
1 small handful of wilted spinach, chopped 1 small red pepper, finely chopped 1 small green pepper, finely chopped 1 tbsp of finely diced courgettes 1 tbsp of summer squash (pattypan) 2 tbsps of grated kohlrabi 1 tbsp of fresh garden peas A good sprig of fresh garden mint Oil Salt and pepper to season Grated cheese mixed with breadcrumbs (optional)
1 Preheat oven to 1800 C
2 Roast the beefsteak tomato until cooked through, remove the skin and chop the fleshy part into small chunks
3 Brush the marrow with a little oil and sprinkle with some freshly coarse pepper. Place in oven and cook for about eight to ten minutes until the flesh has softened.
4 Gently fry the onions in oil in a wok or frying pan until starting to brown. Add the chopped peppers, courgettes, summer squash, grated kohlrabi , garden peas, mint and seasoning and cook for three to five minutes.
5 Add the rice and tomato chunks and warm through, making sure you keep it moving around the pan.
6 Remove the marrow from the oven and scoop off any liquid, which you can add to the rice mixture.
7 Fill the marrow with the mixture and top with cheese and breadcrumbs, if required.
8 Place back in the oven and heat through for about five minutes (if using the cheese mixture cook until golden brown)
9 Decorate with some fresh mint and serve. Bridget's top tip
Roast some cherry tomatoes on the vine to serve with the stuffed marrow for a truly summery flavour. F
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