Recipes

Seasonal Recipes which will often be available already made on the market, but the ingredients, all fresh, luvverly and seasonal will always be available on the market.

NOVEMBER’S EASY PEASY ROAST BUTTERNUT SQUASH

Roast Butternut

Split in half, scoop out seeds, sprinkle with Thyme, put a bit of butter in the scoop, roast in a medium oven until soft, about 40 mins. Easy and warming and delish.

OCTOBER’S QUICK ‘N’ EASY TARTE TARTIN (Apple pie, upside down).

* 4 ounces light brown sugar, packed
* 1 teaspoon ground cinnamon
* 3 small granny smith apples, peeled, cored and sliced
* 1/2 package of puff pastry, thawed, one sheet

How to make it

* Preheat oven to 175 degrees.
* Grease the bottom of a 9″ cake pan with butter or use a non-stick pan. Cover the bottom with the brown sugar. Press down so it is firm. Sprinkle the cinnamon evenly over the sugar.
* Arrange the apple slices over the cinnamon, fanning them out from the center and overlapping the slices.
* Lay the sheet of puff pastry over the pan and cut to fit. Tuck down evenly over the apples.
* Cook for 40 minutes or until puff pastry is golden brown.
* Remove from oven and allow to rest on wire rack for 10 minutes before you invert onto serving plate. Make sure your serving plate is tightly placed over top of tarte tatin before flipping it over. Be careful – the sauce is extremely hot and can burn you if you are not careful. I let it drip for a couple minutes before removing pan.

Get those Apples at West Malling Farmers Market!

apples-tarte-tartin

A recipe or two from last months chef, (well, the chef who was here last month, he’s also this months chef, but you know what I mean. I hope.) Anyways, luxe nosh by Daniel Hatton, head chef at Hengist, (see voucher, top deal from West Malling!!), and using local ingredients, available on the market.

ROAST LOIN OF ‘ROUNDWOOD ORCHARD’ PORK

Pearl barley, Poached Onions, Calvados Cream Jus

Serves 4

Pork loin (enough for 4)

For the sauce

100g shallots (finely sliced)

200g of any pork trim that you have or ask the butcher

Splash of vegetable oil

2 sprigs of thyme

2 cloves of garlic (chopped)

50 ml calvados

500ml chicken stock

500ml double cream

Seasoning

Heat the vegetable oil in a shallow pan and roast off the pork trim giving the meat a good colour, once a good colour has been achieved add shallots, garlic, thyme and carry on cooking for another couple of minutes.

Deglaze the pan with the calvados and reduce by ½, now add the chicken stock, bring to the boil and reduce by half once again,

Once reduced add the cream now at this point reduce the sauce by half but not to quickly as this could split the sauce, season to taste.

Once reduced pass off through a sieve and leave until needed, this sauce can be done the day before, and reheated gently when needed.

For the pearl barley

500g pearl barley

Water

1 carrot

2 sticks celery

1 onion

4 sprigs thyme

2 gloves garlic left whole

Seasoning

Chopped parsley

Add all the ingredients together in a pot and cover with water, slowly simmer the pearl barley till cooked but with a slight bite, when cooked drain off and lay in a tray to cool, refrigerate till needed, when ready to serve heat up in a pan and add some butter and add a little of the sauce, check the seasoning and add a little chopped parsley.

For the onions

12 small baby onions

Water

Seasoning

Thyme

Simply peel and poach the baby onions in the water until cooked.

JELLY TERRINE OF ELDERFLOWER AND SUMMER FRUITS

ROASTED APRICOTS

For the terrine

1 litre of water

20 heads of fresh elderflower heads (or cordial to taste)

200g caster sugar

7 leaves of gelatine

1 punnet of Raspberries

1 punnet of strawberries

In a pot put the water, elderflower and sugar and bring to the boil, if using the fresh elderflower heads leave to infuse for 1 hour.

Once the syrup is ready soften the gelatine leaves in cold water, bring the syrup back to the boil, pass through a sieve and then add the gelatine, this will dissolve straight away.

Put the fruits in a terrine mould and cover with the elderflower syrup, refrigerate over night till nicely set.

For the apricots

200g apricots

50g caster sugar

1 cinnamon stick

2 star anise

Firstly half the apricots, we now need to make the caramel so in a warm pan add the

sugar, star anise, cinnamon stick, stir the pan all the time so it doesn’t go to dark, be careful as this gets very hot.

Once golden brown add the apricots and stir till the apricots start to release juices breaking down the caramel making a sauce.

Leave to cool and keep till needed.

Serve with vanilla ice cream or a nice clotted cream

FEB 2010 Recipe
RYE BAY SCALLOPS with Sweet Chiili & Garlic dip

They just don’t get easier or better. Get Fresh, yes, Fresh, Rye Bay Scallops from both of our fish stalls, ad a bit of Sweet Chilli & Garlic dipping sauce from Love Chillis, and you are living like a Queen, or a King, (you choose..)
Sooo good.

JAN 2010 Recipe
SMOKED SALMON SCRAMBLED EGGS

Just soo easy, and soo good, especially with proper ingredients, not plastic wrapped no-flavour ingredients.

On your Farmers Market get some:
Yummy crusty bread, good for toasting, and..
Some Farm made creamy, rich, tasty Butter, and..
Some fresh, free range happy Eggs, (allow 2 per person at least), and..
Some lovely, tasty, home smoked salmon.

Make and butter toast, (lashings of butter). Chop Salmon into strips, make scrambled eggs. Eggs onto toast, salmon onto eggs, all into you. Enjoy!

Makes January and February Sundays a joy!

Last month’s recipe:

This soup will be available at the Christmas market, 20th December, from Jo who did the recipe and makes the soup.


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Jo’s Spiced Lentil Soup.

INGREDIENTS

Olive oil
1 medium onion
600g carrots, chopped
140g red split lentils
1 litre Veg stock
150mls milk
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon chilli & ginger jam from Chilli Steve’s stall.

INSTRUCTIONS

Gently fry the onion until softened
Add the spices and carrot
Fry for about 5 minutes
Add the stock, milk and lentils
Simmer for 20 mins, until carrots and lentils are tender
Blitz into smooth soup
Add Chilli & Ginger Jam to taste
Season
Eat.


Or get a lovely hot cup with some crusty bread at Jo’s Cake stall!
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