Food & Drink LoCAL pRoDUCE • RECIpES • EvENTS
DUST OFF THE BARBECUE BUT DON’T FORGET YOUR 5 A DAY:
T
he larks are singing in the fields as I take the dogs for walks around Kingswear; I’ve seen my first swallow, herbs are growing fast and furious in
the garden and racing has started at the Royal Dart Yacht Club. These are irrefutable signs that summer has arrived and outdoor cooking must take place at every opportunity. For many of us this means that a trip to the butcher for steaks, chops and sausages is imminent and I’ll be in the queue with you; but it shouldn’t mean that we OD on animal protein and forget all about the balanced diet we know we ought to be eating. There are many good reasons to be careful about our meat intake, even for unreconstructed, paleo diet fixated carnivores.
CREAM DIPPING SAUCE British Asparagus is available from early April onwards for two months or so and this dish will be a great way to make the most of a wonderful home grown product. Serves 6 as nibbles.
GRIDDLED ASPARAGUS WITH PARMESAN SOUR
• 300g asparagus • Olive Oil
• 200ml sour cream • 75g freshly grated Parmesan • 1tsp Dijon mustard • Pinch of cayenne pepper • Sea salt and freshly ground black pepper
1.Mix the sour cream with the Parmesan, mustard and cayenne pepper. Season to taste with salt.
2.Wash the asparagus, snap off the woody base from each spear and dry in a clean tea towel.
3.Rub oil over the spears, then cook on a hot barbecue for a minute or so on each side, depending on size – they really don’t need longer than that – transfer to a plate and sprinkle with sea salt.
4.Serve with the dipping sauce.
For one, the pressure on the environment caused by meat production for the world population is mind-bogglingly unsustainable. On top of that we still need the nutrients which only vegetables can bring. Five-a- day didn’t go away just because the sun came out. So whilst you’re planning your barbie with some top quality, well chosen meat, spend some time creating some first class vegetable dishes as well and see if you can’t do better than that token bag of salad and tub of processed coleslaw. Here are some ideas for dishes which
everyone will dive into and devour before they even realise that there wasn’t a burnt chicken wing in sight and, of course, your vegetarian friends and relatives will be delighted.
GRILLED AVOCADO WITH TOMATO SALSA
Serves 6. • 3 ripe but firm avocados • 2 large tomatoes, cored and diced • 1 handful chopped fresh coriander • 1tbsp finely chopped shallot
• 2tsp finely chopped, deseeded chilli (hot or mild, you choose)
• 1 clove garlic, peeled and crushed • Zest of a lime and 2 tsp freshly squeezed lime juice • 1tsp extra-virgin olive oil plus additional for grilling • Salt
1.Halve the avocados length- wise and remove the stone.
2.In a small bowl, combine the tomato, coriander, chilli, zest, lime juice, garlic, 1 teaspoon of olive oil and a pinch of salt.
3.Brush the avocado halves lightly with a little more oil and grill over hot coals for 2 minutes until lightly charred.
4.Place the avocado halves on a platter and spoon the tomato salsa into the holes. Serve immediately.
Holly & David Jones 01803 752943
www.mannafromdevon.com
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 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164