Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts

Saturday, 30 October 2010

My Hallowe'en Courgette

You've seen my (first ever) Hallowe'en Pumpkin.

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Now, please put your hands together for my Hallowe'en Courgette!

We grow courgettes in our back garden most years and usually choose the spherical yellow ones, just because they're a bit different.

This little guy, though much smaller than most carving pumpkins, was a little long in the tooth for eating, so Pete suggested I might like to carve him à la pumpkin!

To my surprise, he was much tougher to carve than the pumpkin – his skin was really hard to pierce and saw through. So I'm glad I went for a simple design (which I chose because of his small size).

What do you think? Will it catch on? :)

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Wednesday, 27 October 2010

My Hallowe'en Pumpkin

Hallowe'en has it's origins in the Celtic festival of Samhain, meaning "summer's end":

The ancient Celts believed that the border between this world and the Otherworld became thin on Samhain, allowing spirits (both harmless and harmful) to pass through. The family's ancestors were honoured and invited home while harmful spirits were warded off. It is believed that the need to ward off harmful spirits led to the wearing of costumes and masks. Their purpose was to disguise oneself as a harmful spirit and thus avoid harm. Bonfires played a large part in the festivities. All other fires were doused and each home lit their hearth from the bonfire. ~Wiki

As far as I can make out, the old Celtic festival seems to have merged into the Christian calendar, in which departed souls are commemorated on All Saints Day, also known as All Souls Day, Day of the Dead and All Hallows Day.

The name, Hallowe'en (now often shortened further to Halloween) is an old Scottish abbreviation for All Hallows Evening, the night before All Hallows Day.

Another tradition that has become associated with Hallowe'en is that of carving pumpkins.

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My very first pumpkin

How did this come about?

A common practice for All Souls Day (Day of the Dead) was to commemorate souls in purgatory with candle lanterns carved from turnips.

In North America, pumpkins are more readily available and larger, making them much easier to carve than turnips. Pumpkin carving became an American tradition more than 150 years ago. Although carving jack-o'-lanterns was originally associated more generally with the harvest period, it became more specifically identified with Hallowe'en in the mid-to-late 19th century

Personally, I really like the growing popularity here in the UK for hand-carved candle-lit pumpkins featuring grinning or grimacing faces, witches, broomsticks and cats, skulls, owls, spiders and cobwebs and all manner of other spooky motifs carefully chosen, applied and carved into the beautiful orange squashes.

But… I have never carved a pumpkin before.

Nope. Never!

I once watched in admiration as American university hall mates carved a friendly jack-o'-lantern for our shared kitchen (and stopped them throwing away the seeds with a horrified squeal – washing, salting and roasting them instead). That was nearly 2 decades ago!

So, when Waitrose invited me to take part in a pumpkin carving contest, offering to send me pumpkin, instructions and carving kit, I knew it was time to have a go for myself.

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In my box was a large, lovely pumpkin. An instruction book included some helpful instructions plus some, way-too-complex-looking templates and a little set of specialist tools.

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Step 1: I can haz pumpkin. I named him Pob.

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Step 2: Cut out the lid – the little handle makes it easier to position the lid back in place.

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Step 3: Scoop out the string, seeds and excess flesh.

Step 4: Print template, cut roughly around pattern, soak paper quickly, slap wet paper template onto pumpkin and use clever little roller tool to mark pattern into pumpkin skin.

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Step 4: Use drill to create starter holes in which to insert saw.

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Step 5: Saw out pattern. Carefully!

Step 5: Crow delightedly.

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Step 6: Pop candle inside pumpkin, try to light candle with short matches, swear, try again a few times, swear again a few times, tape match to blunt knife handle, light elongated match, light candle and crow some more.

Step 7: Note where candle flame makes sooty mark on underside of lid, remove lid and create tiny chimney hole using drilling tool.

Step 8: Replace lid, stand back and admire.

Kavey Eats Tombstone Pumpkin Template 2010

I must confess that my original design included, the letters RIP on the gravestone below a much smaller cross. However, when I began transferring my pattern to the pumpkin I panicked at the idea of carving such detail and went for the larger cross instead.

In actual fact, I found the two saws included in the pumpkin carving kit tool set properly sharp and really easy to use and I don't think I would have had any problems with the RIP lettering.

If you'd like to use my template, please go ahead. All I ask is that you post a comment below with a link to a picture of your results!

The Pumpkin Carving Kit from Waitrose is priced at £6.99 (though it's currently reduced in my local branch and on Waitrose Direct).

Have you carved a pumpkin before? How did it turn out? What do you think of my results?

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Thursday, 21 October 2010

Green Romanesco Cauliflower Cheese

A few months back, sitting on Mathilde's comfy sofa and chatting vegetables to Carla, I bemoaned my lack of adventurousness, inventiveness and originality when it comes to cooking vegetables at home. Carla had some tasty ideas (and recommended Yotam Ottolenghi's books, which I really ought to get my hands on). Mathilde rushed out of the room and returned with a gift for me, The Farm Shop Cookbook by Christine McFadden.

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Fast forward to a couple of weeks ago when (almost 6 months late and only then because I chased and chased and chased) I finally received a box of Riverford vegetables and their book; this was the gift offered with a subscription to Food & Travel magazine.

In the box was a beautiful Romanesco cauliflower (also known as Romanesco broccoli) with it's vivid lime green hue and compelling naturally fractal spiral heads.

What to do with it?

I know I could have checked in the Riverford book but went instead to Mathilde's gift.

The Farm Shop Cookbook revealed a recipe for Green Cauliflower Cheese with Blue Vinny and Tomatoes. We decided to subsitute Stilton for the Blue Vinny and omitted the tomatoes and breadcrumbs.


Green Romanesco Cauliflower Cheese with Stilton and Parmesan

Ingredients:
1 Romanesco cauliflower (ours was approximately 500 grams)
30 grams butter
2 tablespoons plain flour
300 ml milk
1/4 teaspoon English mustard
salt and pepper to taste
Approximately 100 grams Stilton (might have been more, we didn't measure)
"Some" grated Parmesan cheese

Method:

  • Cut the Romanesco into pieces, discarding the tough stalks.

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  • Microwave (or steam, as per the original instructions) until only just tender and set aside.
  • Preheat the oven to 180 degrees C.
  • Melt the butter over low heat.
  • Sprinkle in the flour and cook, stirring, for about 2 minutes until very smooth.
  • Heat the milk in a separate pan until it starts to bubble, then gradually whisk it into the flour mixture.
  • Remove from the heat and stir in the mustard, seasoning and Stilton.

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  • Stir until the cheese has melted completely into the sauce.
  • Pour / mix the sauce with the Romanesco.

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  • Grate parmesan over the top.
  • Bake for 20 minutes until golden and bubbling.

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We had this with a lovely roast rib of beef and some roast potatoes (also from the box).

Absolutely delicious and we'll definitely be making green cauliflower cheese again!

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Thursday, 7 October 2010

Autumn Garden & Good News!

I haven't posted much about our garden harvests for a while, though we have been enjoying our home-grown produce over the last few months.

  • Sugar snaps were as tasty as last year, though we didn't get quite as many.

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  • Raspberries were utterly delicious and we're looking forward to the bushes being much larger (and hence producing more fruit) next year.
  • Sweetcorn was a complete failure – anonymous critters and the weather.
  • So far we've only harvested the Home Guard potatoes and they've been hit and miss with half of them affected by horrible brown lesions inside. We've binned a lot.

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  • Tomatoes have been a mixed bag: the Super Marmande's didn't cope well with some erratic watering and many of them split. Those that didn't were woolly and yield wasn't great. The Harbinger (freebies) were OK. They didn't split but they weren't particularly tasty either. The winners by a very big margin were the gorgeous Sungold which were golden orange, sweet and utterly delicious. And reasonably high yielding too. Those will be grown again next year!

    Reds I roasted and blitzed into a pasta sauce and froze in portions.

    Green, Pete made into some spicy tomato ketchup.

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  • We didn't plant much lettuce but what we had has been very nice.

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Courgettes added to Pete's Cheesey Potato Bake

  • The One Ball courgettes have grown well, as always. Beautiful yellow globes of sweet flesh, best picked small to medium for best texture.

    The box of beauties in the photo above went to the lovely Oliver Rowe of Konstam (which has, alas, shut it's doors since then) and he used them in his menu over the next day or two!

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  • Green peppers are good and have grown pretty well in the green house this year.
  • Chillis (from Wahaca seeds) have also done well (and are fiery hot, so I am told).
  • Leeks and broccoli are still growing. As are parsnips and the rest of the potatoes.

Oh and the good news? It looks like we have an allotment for next year!

Although I affectionately call our kitchen garden "the lottie" we have been wanting more space for some time so we're delighted to have our own plot at the Whetstone Stray Allotments nearby. The tentative plan is to have soft fruit and vegetables – anything that needs frequent watering and harvesting regularly at it's peak – at home and slower growing and less attention-needy produce over at the allotment!

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Tuesday, 14 September 2010

Hix' Baked Parsnips with Lancashire Cheese

Why are we eating parsnips in the summer?

Well... we grow our own vegetables and, last year, we planted parsnips for the first time.

Early January was rainy and miserable and we left much of our winter crop in the ground for longer than we should have. So we urgently harvested a bumper crop of giant parsnips in January, just before leaving for a month in the Falklands. We froze several boxes, prepped and chopped into batons, and promptly forgot about them until a recent push to work through our freezer stock.

A couple of months ago, I was sent a review copy of Hix Oyster & Chop House. Things were a bit busy at the time and I browsed through the book, bookmarked a handful of recipes that appealed and put it to one side.

And there it stayed, on my mental list of things to get around to, until we were suddenly looking for parsnip recipes at the height of summer!

As fans of gratin dauphinois – thinly sliced and layered potatoes and cream baked in the oven, sometimes with the addition of milk, cream and garlic – it's not hard to understand the appeal of parsnips baked with cream and cheese!

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Baked Parsnips with Lancashire Cheese

You can see the original ingredients, quantities and instructions here:

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Our adjusted quantities (serves 4)
500 grams parsnips
150 ml double cream
200 ml milk
a pinch of grated nutmeg
2 garlic cloves
salt and freshly ground black pepper
100-150 grams Lancashire cheese

Note: we omitted the fresh white breadcrumbs

Our adjusted method

  • Preheat oven to 160 degrees C.
  • Cut the parsnips into rough 2-3 cm chunks.

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  • Pour the cream and milk into a saucepan, add the nutmeg and garlic, and season generously with salt and pepper. Bring to the boil, then turn off the heat and leave to cool slightly.
  • Put the parsnips into a shallow ovenproof (gratin-type) dish and mix with the cheese.
  • Pour the cream mixture over the top.

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I love that this photo includes Pete's foot!

  • Cook in the oven for an hour until the parsnips are cooked through.

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The tang of the cheese against the sweetness of the parsnips is magical and the cream and milk make it wonderfully rich. This is definitely one of those dishes that's more than the sum of its parts, though its parts are all very good already.

For this one recipe alone, I'm hugely grateful to Mark Hix and his book and have gone back to the book to search out other gems I may have looked over in my initial bookmarking.

The book is Hix' first restaurant book, though his previous titles about fish and British food have been well received. Named after his first restaurant, Hix Oyster & Chop House, in London's Smithfield market, the book features recipes that appear on the menu throughout the year.

As the name of the book suggests, the two main foci are oysters and meat, although, as my chosen recipe indicates, there are also recipes for starters, sides, desserts and even cocktails.

Oyster fans will likely appreciate the chapter introducing 8 types of Oysters (all from the UK and Ireland, both native and cultivated types) along with and instructions on how to shuck them.

The Meat chapter covers beef, veal, lamb and venison, providing information (and great photographs) on different cuts and how best to cook them. Of course, it's not nearly as comprehensive as the information in Leith's Meat Bible, that I reviewed recently, but then I wouldn't expect it to be.

Oddly enough, although I'd happily order many of the mains if I were visiting the restaurant, there are not that many that appeal to cook at home. But there are some recipes I want to try in the other chapters, including cobb egg (like scotch eggs but with a fish mixture around the eggs, rather than pork), Heaven and Earth (based on the German himmel und erder), several of the salad dressings, coley with sea spinach and brown shrimps, chop house butter, shipwreck tart (which I tasted when we visited Hix Oyster and Fish House), white port and strawberry trifle, and hix oyster ale cake.

It's an attractive book, I can't help but like the simple brown paper cover and clean design. If the other recipes we try are as successful as the parnsip bake, it'll earn a place on our permanent book shelf!


With thanks to Quadrille for the review copy.


Hix Oyster & Chop House is (currently) available at Amazon for £15.75.

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Thursday, 5 August 2010

July's Garden Bounties

I always love it when the garden starts giving us the rewards of our labours and July was a good month:

As well as the gherkins I've blogged about previously, we've been enjoying lots of sugar snap peas (straight from the plants or raw in crunchy, summery salads), lots of beautiful yellow globe courgettes (a large box of which made their way to Konstam where chef Oli Rowe served them with pan-roast Waltham Abbey chicken; so sad to learn about the closure), a handful of sweet cherry tomatoes and even the odd raspberry (which is surprising as we bought an autumn fruiting variety). Oh and potatoes, we've been harvested the first of the two early varieties which have been nice served simply boiled with butter and sometimes some chocolate mint, which surges back to life every spring.

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lone raspberry

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gherkins

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harvesting courgettes

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sugar snap peas

Also growing well are sweetcorn and purple sprouting broccoli (though its leaves have been attacked, somewhat) and our new apple tree has all of two little apples growing slowly.

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