Recipes
Do you have a glut of fruit or vegetables you don't know how to use? Try one of these . . . Apple and apricot jam Ingredients 3kg windfalls (preferably cookers) 1l plus 250ml water 150g dried apricots (chopped) Sugar Method 1 Roughly chop the windfalls and add to the 1l water 2 Bring to the boil and simmer gently until pulped 3 Cool and strain, squeezing all the pulp through the jelly bag or muslin 4 Meanwhile, warm the 250ml water and soak the apricots for 1 hour 5 Mix the apricots with the apple purée and measure 6 Place purée mixture in a preserving pan and bring to the boil 7 Reduce heat and add sugar (1kg/litre) a little at a time to disslove 8 Bring back to a rapid boil 9 After approximately 10 - 15minutes check for setting point 10 When setting point is reached, stand for 5 minutes then stir before bottling (Use heated jars) Yield: approximately 2.5kg Here’s one to use that glut of beans! Runner bean chutney Ingredients: ¾ kg onions, chopped ¾ l distilled vinegar ½ kg sugar, unrefined gran ½ kg Demerara sugar ½ teasp ground coriander ½ teasp ground cumin 1 tbsp turmeric 1 heaped teasp mustard Method: 1 Cook the beans until tender, strain 2 Cook the onions in 1/3 of the vinegar 3 Mix the spices to a paste in vinegar 4 Add beans to remaining vinegar, bring to boil and simmer for 10 mins 5 Add the onion mixture, spice paste and sugar 6 Boil for a further 15 mins 7 Bottle and cover 8 Keep for 1 month before using (if you can!) or just looking for inspiraton? Quinoa tabbouleh Ingredients: 200g quinoa 4 tomatoes, chopped 10cm cucumber, cubed 1 celery stick, chopped finely 2 spring onions or shallots, chopped finely 1 tbsp fresh mint, chopped 1 tbsp parsley, chopped 2 tbsp olive oil 1 tbsp lemon juice Method: Cook the quinoa in double its volume of water or stock for 10 – 15 mins, or until all the liquid is absorbed. Allow to cool, then add the remaining ingredients. Season to taste with salt and pepper. This dish may be made in advance, as the flavours will infuse into the grain if left to stand in a refrigerator for several hours. Fish and chips! We have decided not to print a conventional recipe this month but to feature a new, exciting product that we are now offering customers. We are at present the only supplier of this in Hampshire. How many of you love fish and chips but are unable to eat them because of gluten intolerance? Thanks to the interest of one of our customers, we are now able to offer a genuine, gluten free batter mix for fish and chips. This was developed by a Scottish chippie, following a number of approaches by their customers. Realising the frustration experienced by people with gluten intolerance, they set about finding the solution. The result is Glu-2-Go. Please try and enjoy! Hummus Try the following recipe as a light snack with toast, bread sticks, tacos etc or a filling for sandwiches. Ingredients: 150g dried chick peas 2 garlic cloves juice of 1 lemon 2tbsp olive oil 125ml tahini paste herbamare (or salt) pepper To garnish: 1tbsp olive oil blended with paprika (to taste) 2 -3 pitted black olives (chopped) Method: 1. Soak the chick peas in water overnight 2. Drain and cover with fresh water and bring to the boil 3. Boil rapidly for 10 mins then simmer for about 1 hour until soft 4. Drain, reserving the liquid 5. Place in a food processor 6. Add the remaining ingredients 7. Blend into a smooth paste 8. Add a little of the reserved liquid to the required consistency 9. Season Transfer to a serving dish. Drizzle over the olive oil and paprika and sprinkle with chopped olives Variations: Include some chopped red pepper and omit the olive garnish Note: 1 x 400g canned chick peas may be used instead of dried chick peas Muesli Ingredients: Crispy base: 200g jumbo oats 200g rye flakes 65g malted wheatflakes For the muesli: 200g crispy organic base 20g sunflower/pumpkin seeds 400g porridge oats 20g flaked almonds 80g sultanas 40g dried apricots (chopped) 40g raisins Method: Variations: You can, of course, use different combinations of fruit, nuts and seeds. I sometimes use Brazil nuts with chopped dates. Dried apples also work well or you could add fresh fruit in place of dried. Quantities can also be adjusted to taste.
1 kg runner beans, trimmed and sliced
