IN SEASON
It’s time to search for new recipes
SAYS ALISON BELSHAW OF THE COMMUNITY FARM
As we begin to enter the ‘hungry gap’ you may be looking for alternative ways to prepare and cook your seasonal vegetables. It’s time to search for new recipes, use herbs and spices you’ve not tried before and discuss cooking tips with friends. One of our team recently roasted caulifl ower for the fi rst time and will be doing that from now on instead of steaming. Delicious! Here at the farm we’re busy getting ready for
our Winter Wassail on 25th January (full details on our website) and a range of courses and activities too. Our seasonal plot to plate courses are proving very popular - the December one was fully booked within a few hours. We’ll be holding more in 2014 but early booking will be recommended! Planting of new seeds and getting ready for the growing season ahead will begin in earnest in February when we’ll also be joined by our new Community Farmer who will be recruiting more volunteers to work on the fi eld and in the packing shed, as well as 5 apprentices.
As you can see, we’re really excited about the potential for the year ahead!
❤ Olive oil ❤ Sea salt and pepper ❤ 2 bay leaves
1 Place the rice in a pan of boiling water and cook for 10-12 minutes, depending on the instructions on the packet. When the rice is soft, drain and set aside.
2 Wash and trim the savoy cabbage, and slice the leaves very thinly. Discard the tough stalks. Peel and fi nely chop the shallots and the garlic. Slice the chorizo into thin slices.
SAVOY CABBAGE WITH CHORIZO, SHALLOTS AND RICE
A great way to spice up an old classic, the savoy cabbage.
Serves 4
❤ 400g long grain rice ❤ 1 savoy cabbage ❤ 2 shallots ❤ 2 cloves of garlic ❤ 1 medium chorizo sausage
26 | THE WEST COUNTRY FOODLOVER
3 In a heavy sauté pan, heat some olive oil. Sweat the onions
and the garlic with some sea salt and pepper until soft. Then add the bay leaves, the thin cabbage slices, the chorizo slices and a small amount of water. Stir well, and continue to cook, over medium heat for about 3 minutes.
4 Add the boiled rice and mix well. Taste for seasoning, and add more sea salt and ground black pepper if necessary.
5 Just before serving, remove the bay leaves from the pan. Serve hot.
www.loveyourgreens.co.uk PORK AND CABBAGE ROLLS
Serve with garlic and olive oil mashed potato, with some extra braised greens if you like. Serves 4 ❤ 4 boneless pork cutlets (escalopes) - use fairly thin ones & trim off any excess fat
❤ 4 slices serrano, parma or other air-dried ham
❤ 4 large savoy cabbage leaves ❤ 2 eggs ❤ 2 tbsp milk ❤ 100g dry breadcrumbs, seasoned with salt & ground black pepper
❤ Oil for frying
1 Place the cutlets between a sheet of clingfi lm and use a rolling pin to bash the cutlets to 0.5cm thick.
2 In a large pan of boiling water (don’t add salt or the leaves will lose their green colour), cook the cabbage leaves for 4 minutes. Drain, plunge into a bowl of cold water to refresh, then drain again. Cut out
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60