Green Futures

Category: Recipe

  • Summer courgette & tomato gratin

    500g new potatoes, unpeeled and thickly sliced

    • 2 garlic cloves, thinly sliced

    • 5 tbsp olive oil

    • few oregano (or marjoram) and thyme sprigs

    • 500g tomatoes (a mix of sizes and colours if possible), sliced or halved depending on size

    • 500g courgettes, sliced on the diagonal

    • 75g Gruyère (or vegetarian alternative), coarsely grated

    • 25g parmesan (or vegetarian alternative), finely grated

       

      Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.

    Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.

    Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.

    Source;

    http://www.bbcgoodfood.com/recipes/2369639/summer-courgette-and-tomato-gratin

  • Fresh Peas With Lettuce and Green Garlic.

    This taste of summer dish sounds a little unusual but is actually really tasty. Its super quick to make

    4 tbsp. unsalted butter or olive oil
    5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
    Sea salt, to taste
    200g fresh or frozen green peas
    2 small heads lettuce, washed, cored, and torn into large pieces
    Freshly ground black pepper, to taste

    Heat 2 tbsp. butter in a 12″ skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and 2 tablespoons of water and cook until bright green and tender, about 5 minutes. Stir in remaining butter, along with lettuce and 1 tbsp. water, season with salt and pepper, and remove from heat. Stir until lettuce is just wilted, about 1 minute.

  • Baked, Melted Crispy Mushrooms

    4 large flat mushrooms

    1 bunch spring onions, trimmed and sliced

    1 clove garlic, peeled and finely chopped

    a few sprigs fresh thyme, leaves picked

    250g cheese, thinly sliced

    2 thick slices bread, made into breadcrumbs

    1 bunch fresh flat-leaf parsley, chopped

    4 handfuls rocket, washed and dried

    juice of 1 lemon

    extra virgin olive oil

    Preheat the oven to 200°C/400°F/gas 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Top the mushrooms with the slices of cheese.

     

    Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms. 

    Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. 

     

  • Beetroot Soup

    • a little olive oil
    • 1 onion, sliced
    • 500g (1lb) potatoes, peeled and chopped
    • 750g (1½lb) beetroot, peeled and chopped
    • 1 x 600ml chicken or vegetable stock
    • 100ml (3½fl oz) half-fat soured cream or none dairy cream or cream cheese
    • 4-5 tbsp hot horseradish
    • 2 tbsp balsamic vinegar
    • small handful dill (optional)
    • Salt and pepper to taste

     

    Heat half the olive oil in a large pan. Add the onion and on a medium-low heat, cook gently for 5 minutes, stirring, until softened.

    Add the potatoes and beetroot and cook for 3-4 minutes, stirring continuously. Pour in the chicken or vegetable stock and 500ml (17fl oz) of water.

    Bring to the boil, then simmer, partially covered, for 20-25 minutes until the vegetables are tender.

    Pour into a blender, along with half the soured cream, vinegar and whizz until smooth. Season with salt and freshly ground black pepper and add the horseradish, to taste. Serve swirled with the remaining soured cream and garnish with dill, if you like.

    As an alternative to the sour cream serve with a splash of good quality virgin olive oil and a fresh squeeze of lemon juice.

     

  • Honey-roast chanterey carrots + Ginger-Asian Dressing

    Honey-roast chanterey carrots

    1kg Chantenay carrots, or large carrots, cut into big chunks

    • 1 heaped tsp clear honey
    • juice 1 large orange
    • 2 tbsp mild olive oil

    Heat oven to 200C/180C/gas 6. Boil carrots for 5 mins till almost cooked, drain and cool. Mix the rest of the ingredients in a small roasting tray, tip in carrots, season and roast for 20 mins until cooked, but still with a little bite.

    Recipe from Good Food magazine, April 2006

    Ginger-Asian Dressing

    Ingredients: 
    1 carrot, fresh, small, peeled and shredded
    2 tbsp white wine vinegar
    2 tbsp cider vinegar
    1 tbsp low sodium soy sauce
    1/2 tsp sesame oil
    2 tbsp minced onion
    1 tbsp hot mustard
    1 tbsp fresh ginger root, grated

    Method: 
    Combine all ingredients in a blender or food processor. Blend until smooth.

    Read more: http://www.marksdailyapple.com/10-delicious-diy-salad-dressings/#ixzz2wsqq9jxt

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  • Potatoe and Turnip Rosti

    3-4 medium potaoes washed and grated

    1-2 Turnips peeled and grated

    1 onion, finely chopped or grated

    1 clove garlic, crushed

    Salt and freshly ground black pepper

    3 tbsp olive oil

    Fresh chopped chives or spring onions, to garnish

     

    Dry the grated potato with a clean tea towel to remove as much moisture as possible. Mix with the onion, turnip,garlic and herbs (if using) and season with salt and pepper.

    Heat the olive oil in a large, heavy-based frying pan. Add mounds of the grated potato mixture, flatten the surface with a fish slice, and cook over a medium-low heat for about 10 minutes. The potato needs to cook and brown on the base, so avoid trying to turn them too soon.

    Turn each rosti carefully and cook the other side for a further 10 minutes. Remember to keep the heat low so the inside of the rosti cook without over browning.

    Tip: Grate the potatoes by hand rather than in a food processor where they can become too wet. Once grated use right away to prevent discolouration.

     

  • Balsamic Beetroot Bake with Sweet Potato Topping

     

    8 raw beetroot, scrubbed clean and chopped roughly into even chunks, (1/4rd or halves)

    4tblsp Olive Oil

    4tbsp Balsamic vinegar

    3-4 large sweet potatoes peeled and diced

    2tbsp wholegrain mustard

    1/2tsp cornflour

     

    Preheat the oven to gas mark6/200C. Place beetroot on a baking sheet and drizzle with olive oil and 2 tbsp balsamic vinegar roast for 30 to 45 mins until soft and starting to caramelize.

     

    Meanwhile place peeled and diced sweet potato in a pan of boiling water and simmer for 10 to 15 mins until soft. Drain and return to the pan, season with salt and pepper and add the mustard. Mash to a smooth mash.

     

    Place roasted beetroot in a baking dish. Add 2-3 tbsp of water and balsamic to the tin that the beetroot was roasted on and stir to dislodge any bits of caramelized beetroot, add the cornflour, stir well until thickened. Pour over the beetroot in the baking dish.

     

    Top the beet root with the mash and bake for 15-20 mins until light golden and crunchy.

     

    Recipe from The Times Eat magazine

  • Hugh Fearnley-Whittingstall’s purple sprouting broccoli pasta

    Any broccoli combined with pasta and some punchy aromatics makes for a fantastic, simple supper. But if you use fresh PSB and some top-notch anchovies, you’re looking at something sublime. If anchovies aren’t your thing, leave them out and add some capers instead, or just finish the pasta with lots of freshly grated parmesan to get that savoury “umami” hit. Serves four.

    350g pasta of your choice (oriechette is good)
    600g purple sprouting broccoli
    4 tbsp olive oil
    1 medium-hot red chilli, deseeded and finely chopped
    2 cloves garlic, peeled and finely chopped
    6-8 anchovy fillets
    Sea salt and freshly ground black pepper

    Bring a large pan of well-salted water to a boil, add the pasta and cook until al dente. Trim any woody parts from the broccoli, then cut the rest into forkable pieces and add to the pasta pot about five minutes before the end of its cooking time.

    Meanwhile, heat the oil in a small pan. Add the chilli, garlic and anchovies, and cook gently, crushing the anchovies so they break down, for about five minutes. Drain the pasta and broccoli, then toss immediately with the hot, garlicky, anchovy-y oil. Taste and add black pepper, and salt, if necessary. Serve straight away.

    http://www.theguardian.com/lifeandstyle/2013/mar/01/purple-sprouting-broccoli-recipes

  • Savoy Cabbage with Lentils

    The wrinkly leaves of savoy cabbage give this lentil dish a great texture. 6-8 servings

     

    • 100 g (4 oz) orange lentils
    • 1&1/2 l (2&1/2 pt) vegetable stock
    • 1 onion, chopped
    • 1 clove garlic
    • minced 1 head savoy cabbage, shredded
    • 2 teaspoons mustard seeds
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • pinch cayenne, or to taste
    • 1 can plum tomatoes
    • 1 tablespoon lemon juice

       

    Bring the lentils and half of the vegetable stock to a boil and simmer for 15 minutes. Meanwhile, in a second pot, fry the onion, garlic, cabbage and spices for 5 minutes, then add the remaining stock and simmer for 10 minutes. Add the tomatoes and their juice, breaking the tomatoes up with a spoon, and simmer for 10 minutes. Stir in the lentils and lemon juice and simmer for a final 10 minutes. Serve with rice, cous cous or pitta bread.

     

    Thanks to Able and Cole who are another national veg box company for this recipe!

    http://www.abelandcole.co.uk/recipes/cabbage

    PS dont for get we sell lovely non GMO fed FREE RANGE eggs. Only £1.50 for half a dozen

  • Potato, Pear and Celeriac Gratin

    Potato, Pear and Celeriac Gratin

    1 knob butter or 2 tblspn olive oil
    About 400g floury potatoes
    About 400g celeriac
    2 firm, medium pears (about 300g)
    Salt and freshly ground black pepper
    400ml double cream, 100ml milk/almond milk
    1 clove garlic, peeled and halved
    1 bay leaf 1 good grating nutmeg

     

    Heat the oven to 170C/335F/gas mark 3. Rub a gratin dish with the butter.

    Peel the potatoes and slice them thinly, either with a sharp knife or a mandoline. Cut the outer layer off the celeriac and slice this thinly, too. Peel, quarter and core the pears, and slice each quarter thinly lengthwise. Combine the vegetables and pear in a bowl, season and toss. Arrange the mixture in the gratin dish, pressing it as flat as possible so there are not too many gaps and air pockets. Put the cream and milk in a saucepan with the garlic halves, the bay leaf, the nutmeg and plenty of salt and pepper, and heat until just below boiling. Pour over the veg in the dish (take the bay leaf out at this stage, but keep the garlic in).

    Bake for an hour and a quarter to an hour and a half. The gratin is ready when the top is golden and bubbling, and a small, sharp knife easily pierces the vegetables all the way through. You may want to turn up the heat to 190-200C (gas mark 5 or 6) for five minutes at the end for a bit of extra bubbling crispness. Leave to rest and cool for five minutes or so before serving.

    Source:  http://www.theguardian.com/lifeandstyle/2012/dec/14/celeriac-recipes-hugh-fearnley-whittingstall