24


Food & Drink I


Gazpacho - chilled tomato soup


There’s a lot of flavours going on in the gazpacho but don’t be alarmed; chilling really calms them down so it’s best to over-flavour to start with otherwise you’ll be wondering what all the fuss is about.


• 1200g fresh ripe tomatoes, over-ripe are fine • ½ cucumber, peeled • 1 red pepper, deseeded • 1 thick slice good white bread, crusts off • ¼ galia or honeydew melon, deseeded and peeled


• 2 large cloves garlic, peeled • 100ml extra virgin olive oil, ideally Spanish - this may sound a lot but it really adds a ton of flavour and helps bring the soup together


• 2tbsp red wine vinegar • Salt and pepper


1 2 3


Roughly chop all the vegetables and put in a food processor. Whizz until smooth.


Add the slice of bread, torn up, the olive oil and the vinegar. Whizz again and season to taste.


Turn into a bowl, cover and put in the fridge until chilled. If you want a super silky soup, you can pour the gazpacho through a sieve to get rid of any bits but that’s not something that overly bothers us....


4


When you’re ready to serve, pour the gazpacho into glasses and eat with a spoon or drink straight from the glass, maybe with a glass of ice cold sherry.


Written by David & Holly Jones mannafromdevon.com Tel.01803 752943


t’s so lovely that the sun seems to be behaving and making a pretty full- on appearance during these summer weeks. At times like these, we love eating outdoors with refreshing food and minimal time in the kitchen.


Certainly when you’ve been out at work, on the beach or out on the water, no fuss, pre-prepped meals mean you can get supper on the table pretty sharpish. Or if you’ve got friends or family staying, you’ve got some meals made in advance so you can spend longer with them and less in the kitchen.


These summer classics have proved themselves time and again so are really good to have in your recipe arsenal. They all serve 6-8.


Carrot, Feta, Orange & Mint Salad


This is a lovely vegetarian main with couscous or a delicious side to some cold meats or barbecued chicken or lamb. Make in advance as the carrots take quite a time to cook and you want to let them cool as well. The colours and flavours of this salad are perfect for summer eating. If you haven’t got any nigella seeds, get some off Simon at Pepper’s World Foods in the Butterwalk.


• 1kg carrots, peeled and cut into quarters lengthways


• 1 orange • 4tbsp olive oil • 100g feta cheese, cut into ½ cm cubes


• Small handful fresh mint • ½ tbsp nigella seeds • Salt and pepper


1 2


Take the zest off the orange in long thin strips then halve it and squeeze out the juice.


Put the olive oil in a large wide pan and heat it up before adding the carrots and the 2 squeezed


halves of orange. Season with salt and pepper and put the lid on the pan. Cook the carrots very gently over a low heat until tender – check with a point of a sharp knife. This can take 40 minutes or so but don’t rush it as the slow cooking brings out tons of flavour and natural sweetness. When the carrots are cooked, discard the orange halves and turn the cooked carrots out on to a serving plate. Pour the fresh orange juice over the carrots and let them cool.


3 4


Chop the mint reasonably finely and sprinkle it over the carrots with the feta cubes, strips of orange zest and nigella seeds.


Serve the salad at room temperature.


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