Recipes 2
Leeks
TAKE A LEEKLoved by the ancient Romans, leeks are still popular as a vegetable and can provide the basis for many tasty family recipes.
The ancient Egyptians loved them, so did the Roman Emperor Nero and the Welsh adopted them for their national symbol. Centuries later, leeks are still enormously popular, both as a vegetable on their own and as an ingredient in a multitude of recipes.
A member of the onion family, but with a very much milder flavour, leeks are thought to have originated in the Middle East and were apparently cultivated by the ancient Egyptians ? paintings of the distinctive vegetable have been found on the walls of their tombs.
Top of the crops the Romans were also lovers of the leek and believed that eating lots of them would help people develop a beautiful singing voice. Emperor Nero, who fancied himself as the Pavarotti of his day, is said to have eaten a bowl of leek soup every day, earning himself the nickname Porrophagus, which means leek-eater. It was the Romans who brought the leek to Britain and, so the story goes, Welsh soldiers wore leeks in their hats to show which side they were on in their battle against the Saxons in the 7th century. Whether that?s true or not, the leek has been the symbol of Wales at least as far back as the 1530?s. The Welsh proudly wear their leeks on St David?s Day on 1st March.
Leekie-Likey leeks are a good source of vitamins A and C, and high in fibre, while being low in calories. The leaves should be smooth and firm with a good colour. Some cooks prefer baby leeks that are more tender. Leeks go equally well with meat or fish dishes, are great in quiches and are an essential ingredient in Cock-a-Leekie, a hearty Scottish soup. They?re also delicious served cold with mayonnaise or vinaigrette, or hot with melted butter or cheese sauce and if onions are too strong in salads for you, leeks are the perfect substitute.
HOW TO PREPARE
1. The best way to wash leeks is to strip off any tough outer leaves then rinse well under running water, holding the leaves out so the water gets down to the base of the leaves.
2. Don?t cut up the leeks until you want to use them, to avoid impairing their flavour.
3. Cook in boiling salted water for 8 ? 10 minutes, or microwave with a little water and butter for 3 ? 4 minutes or braise in stock until tender. COCK-A-LEEKIE SOUP
15g (½ oz) butter
1 tbsp. Olive Oil
340g (12oz) chicken leg portions
340g (12oz) leeks, trimmed
1.2 litres (2 pints) chicken stock
1 bouquet garni
8 prunes, stoned
1. Melt the butter in a large non-stick pan with the oil and fry the chicken quickly until golden on all sides.
2. Cut the white part of the leeks into 4 lengthways and chop into 1 inch pieces. Rinse well. Reserve the green parts; add the white parts to the pan and fry for 5 minutes until soft.
3. Add the stock, bouquet garni, salt and pepper. Bring to the boil and simmer for 30 minutes, until chicken is tender.
4. Shred the green parts of the leeks, then add to the pan with the prunes. Cover and simmer for a further 30 minutes.
5. To serve, remove bouquet garni and discard; remove the chicken and cut into large pieces, discarding the skin and bones. Put the chicken pieces in warmed soup dishes and pour over the soup.
Serves 4 Freezes well
LEEKS AU GRATIN
700g (1½ lb.) leeks, trimmed and cut in half if long
30g (1 oz.) butter
30g (1 oz.) plain flour
1 tsp. fresh thyme leaves
115g (4oz.) soft cheese with garlic and herbs
salt and freshly ground black pepper
85g (3oz) Gruyere, freshly grated
60g (2oz.) Parma ham
2 tbsp. chopped fresh parsley
1. Put leeks in a pan of cold, salted water, bring to the boil, and simmer 4 ? 5 minutes, until just tender. Drain, reserving 300ml (10fl.oz.) of the liquid.
2. Melt the butter in a pan, stir in the flour, then blend in the leek liquor and thyme. Bring to the boil, stirring continuously. Add the soft cheese, season and heat through, stirring.
3. Arrange the leeks in a shallow, flameproof dish, then spoon the cheese sauce over the top and sprinkle with the Gruyere. Arrange the Parma ham over the leeks and grill for 1 or 2 minutes until bubbling and golden. Sprinkle with parsley before serving.
LEEK & CAERPHILLY BAKE
3 large potatoes, peeled and sliced
3 large leeks, peeled and sliced
3 rashers of streaky bacon, chopped
8oz Caerphilly cheese
1 tbs. chives, snipped
1 tbs. sage leaves, chopped
1pt milk.
Heat the oven to Gas 5 (375F/190C). Layer the potatoes, leeks, bacon, cheese and herbs in a greased oven proof dish, save a scattering of cheese for the top. Pour over the milk, season and bake ? covered for 40 mins and uncovered for 20 mins. Can be served hot or cold. CREAMY LEEK RISOTTO
2 large leeks
3 tbsp. Olive oil
285g (10oz) risotto rice
1 litre (1¾ pints) vegetable stock
leaves from 2 stems of fresh thyme
150g (5oz) Stilton or Danish Blue
salt and freshly ground black pepper
1. Cut the leeks in half lengthways, wash well and slice thinly.
2. Heat the oil in a non-stick pan that has a lid. Add leeks and cook quickly, tossing now and then, until they are bright green.
3. Add the rice and cook for 2 minutes, stirring, until the rice is covered with oil. Meanwhile in another pan, heat the stock.
4. Add 3 tablespoons of stock to the rice and stir well. Gradually add the remaining stock, stirring well after each addition. Bring back to the boil, add the thyme, cover and simmer without stirring for 18 to 20 minutes until rice is tender.
5. Remove from the heat, crumble the cheese over and stir in; season and serve immediately with crusty bread.
Serves 4
SPICY LEEK AND POTATO SOUP
50g/2 oz. butter
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
2 tsp. ground cumin
450g/1lb.potatoes, peeled and cubed
225g/8oz. leeks, trimmed and sliced
1.2 litres/2 pint vegetable stock
150ml/¼ pt crème fraîche
garlic croûtons and grated Parmesan cheese to serve.
1. Melt the butter in a large pan. Add the onion and garlic; fry for 3 ? 5 minutes until softened. Stir in cumin, add potatoes and leeks; fry for a further 5 minutes.
2. Add stock, bring to the boil, cover and simmer gently for 10 ? 15 minutes until the potatoes are soft. Transfer to a food processor; blend until smooth.
3. Return to the pan. Stir in the crème fraîche. Season well with salt and freshly ground black pepper. Heat through. Scatter with garlic croûtons, parmesan cheese and freshly ground black pepper to serve.
TIP To make garlic croûtons, remove the crusts from 4 slices white bread. Cut bread into cubes; place on a baking sheet. Mix 4 tbsp. olive oil with 1 garlic clove, peeled and crushed. Drizzle over the bread and toss to coat. Bake in a preheated oven at 200ºc/gas mark 6 for 10 minutes.
Serves 4 Back to top
Tomatoes
GREEN TOMATO PICKLE1.35kg (3lb) green tomatoes, quartered
½ small cabbage, coarsely shredded
1 cauliflower, separated into florets
2 cucumbers, diced
450g (1lb) onions, coarsely chopped
150 ? 175g (5 ? 6oz) salt
1 tsp. peppercorns
55g (2oz) dry mustard
1 litre (1¾ pints) malt vinegar
225g (8oz) granulated sugar
15g (½ oz) turmeric
Layer the tomatoes, cabbage, cauliflower, cucumbers and onions in a basin with layers of salt in between. Cover and leave to stand overnight.
Drain the vegetables. Tie the peppercorns in a muslin bag. Blend the mustard with 300ml (½ pt) of the malt vinegar. Put the blended mustard, remaining vinegar, sugar and turmeric into a large pan.
Tie the muslin bag of peppercorns firmly to the saucepan handle so that it is immersed in the liquid. Heat gently, stirring, until the sugar is dissolved, then bring to the boil. Boil for about 5 minutes. Add the vegetables and heat through without boiling. Remove the muslin bag.
Pack the pickle into sterilised, hot jars and seal. Store for 1 month before using. Best consumed within 6 months.
Makes approximately 4.1kg (9lb)
RATATOUILLE Serves 6.
1 large aubergine, chopped
Salt and freshly-ground black pepper
3 tbsp. olive oil
2 onions, sliced
2 cloves garlic, peeled and finely chopped
450g (1lb) tomatoes, quartered
3 courgettes, sliced
1 green pepper, de-seeded and chopped
2 tbsp. mixed fresh herbs, chopped
2 tbsp. tomato puree.
Slice the aubergine and sprinkle with salt. Leave for 30 minutes, then drain.
Heat the oil and fry the onions and garlic for 2 minutes. Add the aubergine and fry for 5 minutes. Add the tomatoes, courgettes, green pepper and herbs. Cook very gently for 15 minutes, stirring occasionally. Stir in the tomato puree and season to taste.
CLASSIC TOMATO SALAD Serves 4.
450g (1lb.) tomatoes
½ tsp. caster sugar
¼ tsp. salt
¼ tsp. freshly-ground black pepper
2 tbsp. extra virgin olive oil
2 tsp. white wine vinegar
1 tbsp. freshly chopped chives
Thinly slice the tomatoes, discarding ends, and arrange on a plate. Sprinkle over the sugar, salt and pepper. Set aside for 30 minutes at room temperature.
Whisk the oil and vinegar together and drizzle over the tomatoes. Sprinkle over the chives.
Leave for another 30 minutes before serving. QUICK TOMATO RELISH
1 tbsp. olive oil
1 bunch spring onions, chopped
450g (1lb) tomatoes, peeled
1 x 150ml can tomato juice
2 ? 3 tsp. Worcestershire sauce
Salt and freshly ground black pepper
Heat the oil and gently cook the spring onions and tomatoes for 5 minutes, then gradually stir in the tomato juice and Worcestershire sauce. Bring to the boil, stirring. Season to taste and simmer until thickened. Cool, then chill.
Serve with cold meats.
Serves 6.
NB Keep in fridge and use within 1 week.
FRESH TOMATO TART
175g (6oz) wholemeal shortcrust pastry
For the filling
1 tbsp. olive oil
700g (1½lb) plum tomatoes, peeled, de-seeded and chopped
1 large clove garlic, peeled and crushed
3 tbsp. tomato puree
½ tsp. grated orange rind
1 tsp. freshly chopped mint
½ tsp. brown sugar
Salt and freshly-ground black pepper
85g (3oz) Mozzarella cheese, thinly sliced
Sprig of basil to garnish
Pre-heat oven to 190°C, 375°F, Gas Mark 5. Roll out the pastry thinly and line a 20cm (8 inch) flan tin. Line the pastry case with greaseproof paper and baking beans. Bake ?blind? in pre-heated oven for 10 minutes.
Meanwhile, prepare the filling. Heat the oil in a large pan. Add the tomatoes and garlic, then cook gently for 5 minutes. Add the tomato puree, orange rind, mint and sugar. Cook gently for 10 ? 15 minutes until the sauce is thick and richly coloured. Season to taste.
Remove the greaseproof paper and baking beans from pastry case. Spread the tomato mixture evenly in the part baked pastry case. Top with slices of cheese. Return to the oven for 30 minutes.
Serve warm, cut into wedges and garnish with a sprig of basil.
Serves 4 ? 6.
TOMATO AND MOZZARELLA SALAD
25g (1oz) pine nuts, optional
700g (1½ lb.) tomatoes
350g (12oz.) Mozzarella cheese
Salt and freshly-ground black pepper
2 tbsp. basil leaves
4 tbsp. extra virgin olive oil
Ciabatta or French bread to serve
Toast the pine nuts, if using, until pale golden. Slice the tomatoes and Mozzarella cheese. Arrange on serving plates and season to taste. Chop the larger basil leaves and keep small leaves whole, then scatter them over the tomatoes and cheese. Drizzle over the olive oil. Sprinkle on the toasted pine nuts, if using.
Serve with warm ciabatta or French bread.
Serves 4
TOMATOES
useful hints and tips
? As tomatoes are a sub-tropical fruit and dislike the cold, they should be stored at room temperature. Storing them in the fridge impairs their flavour.
? Season cut tomatoes with a pinch of sugar to bring out their natural sweetness.
? Tomato pulp is very good for the skin ? it refreshes, tones and aids circulation and will restore acidity to the face after cleansing. To make a tomato face pack, make a paste by mixing tomato pulp with yoghurt. Apply to the face and leave for 10 ? 15 minutes, then wash off.
? Tomato juice is an excellent hangover remedy.
? Natural herb partners for tomatoes are mint, parsley, basil and oregano.
? To ripen tomatoes, place them in a brown paper bag with a ripe tomato and keep at room temperature.
? Use under-ripe green tomatoes for making chutney.
? Use up over-ripe tomatoes to make soups or sauces which can be stored in the freezer for up to six months.
? To skin tomatoes, place them in a bowl of very hot water for 15 seconds and the skins will then peel off easily.
? The tomato?s size should be a good guide to its culinary use: large ones are good for stuffing and smaller ones for garnishing or using whole in salads. When selecting tomatoes for salads look for firmness and a bright unflawed skin. If tomatoes are soft they can be used for sauces.
? There are two tests to tell if a tomato is fresh: one is the smell, which should be faintly aromatic and the other is that the calyx, the stalk leaves, should look fresh and green.
? Lycopene is the pigment that gives tomatoes their characteristic red colour. It is a powerful antioxidant ? a compound which fights cell-damaging free radicals in the body that can trigger the two major killers, cancer and heart disease. Research shows that lycopene is more readily absorbed when tomatoes are cooked, particularly in oil. It is ?lipid? which means that it dissolves more readily in oil than water.
TOMATO GLUT KETCHUP
4lb (1.81kg) ripe tomatoes
4 onions 4 cloves garlic
1 pint (570ml) white vinegar
8oz (227g) granulated sugar
1 tbs. English mustard
1 tbs. salt 1 tsp. grated nutmeg.
TIP: DON?T bother skinning the tomatoes ? it?s too fiddly and time consuming.
Liquidise the tomatoes, onions and garlic with the vinegar and put in a pan with the remaining ingredients. Cook with frequent stirring for about an hour until the mixture is thick. Pour into wide-necked bottles or jars (tip from pan to jug then jug to jar to avoid a mess).
USES
Stir two tablespoonfuls per person into plain pasta to zing it up. It makes a great pizza topping, with handfuls of mushrooms, onion and fresh basil. Back to top
Marrows
VEGETABLE MARROWSLarge marrows must be peeled, the seeds removed and the flesh cut into even sized pieces. Cook in boiling salted water until soft - about 20 minutes - and drain well. Serve coated with a white or cheese sauce. Marrow can also be roasted in the dripping around the meat or stuffed and baked, either whole or in rings.
Allow about 6oz per portion when marrow is served as an accompaniment.
STUFFED MARROW
1 Vegetable marrow (about 2lb)
¾lb minced meat
4 tablespoons fresh breadcrumbs
1-2 level teaspoons mixed herbs OR
1 level tablespoon chopped parsley
1 onion, skinned and finely chopped
Salt and pepper
1 egg, beaten
Tomato Sauce
Oven temp: moderate (350°F, mark 4)
Wash the marrow, peel, cut in half and scoop out the seeds. Mix the meat, crumbs, herbs, onion and seasoning with a fork and add enough beaten egg to bind the mixture together. Put this stuffing into the two halves of the marrow and place them together again. Wrap in greased greaseproof paper, put in an ovenproof dish and bake in the centre of the oven for about 1 hour, until the marrow is done. Remove the paper and serve the marrow with a tomato sauce.
Alternatively, cut the marrow into slices 1½-2 inches thick, remove the seeds, stand the pieces upright on a greased ovenproof dish and fill each with the same stuffing as used above. Cover the dish with foil and bake at the same temperature for about 15-20 minutes.
MARROW & TOMATO CASSEROLE
1 onion, skinned and chopped
1 oz. butter
1 medium sized marrow, peeled and diced
A 15 oz. can of tomatoes
Salt and pepper
A pinch of mixed herbs
Fry the onion in the butter for about 3-5 minutes, until soft but not browned. Add the marrow, tomatoes, seasoning and herbs and continue cooking over a very low heat until the marrow is soft - about 45 minutes.
MARROW BAKE
Peel and slice the marrow and remove the seeds. Place in an ovenproof dish, cover with chopped onions and tinned tomatoes. Season to taste with salt and pepper, cover and bake in a moderate oven until tender. MUSHROOM STUFFED MARROW
1 Marrow (about 2lbs)
2 small onions
7oz Mushrooms
1 small tomato
1oz butter or margarine
2 tablespoons wholemeal bread crumbs
½ level teaspoon of sage
Salt
Black pepper
A little hot water if necessary
Use a dish that will be a tight fit for the marrow.
Peel marrow and cut off one end. Scoop out the seeds.
Peel the onions and chop them finely.
Wipe the mushrooms and chop finely.
Skin and chop up tomato.
Melt butter or marg in frying pan and fry onions until soft but not brown.
Add mushrooms and fry lightly for 2 or 3 minutes.
Mix together tomato, bread crumbs, sage, a little salt and plenty of black pepper (freshly milled if possible)
Add to the mushroom mixture and combine it all. It may be better if you mix with your hands. It should feel firm, if it is too dry add 2 or 3 tablespoons of hot water.
Stuff it into the marrow and replace the cut off end, cover with well-greased greaseproof paper and foil and put into a tight fitting dish.
Cook in moderate oven Gas mark 3 for 2 hours or until soft all over.
MARROW PROVENCALE
COOKING 45 MINS. SERVES 4
1 Medium Marrow peeled
1oz Butter
1 medium onion, grated
1 garlic clove, crushed
1 green pepper, seeded & chopped
8oz tomatoes, chopped
4oz Lancashire Cheese (or English Cheddar) grated.
Cut marrow into 1 inch rings and remove the seeds from the centres. Cut rings into 1 inch cubes.
Melt butter in a large saucepan and fry marrow for 6 - 7 mins or until golden brown, transfer to a plate.
Place garlic, onion and green pepper in remaining butter in pan and fry until pale gold. Add tomatoes and marrow and mix well. Place half the mixture in an ovenproof dish and cover with 2oz cheese, then the remaining marrow mixture, then sprinkle with the remaining cheese.
Bake at 190°C, 375°F or Gas mark 5 for 30 minutes. MARROW AND GINGER JAM
4lb marrow, when prepared
4lb sugar
1 oz. bruised root ginger
Thinly peeled rind and juice of 3 lemons
Peel the marrow, remove the seeds and cut into pieces about ½ inch square. Weigh, place in a basin, sprinkle with about 1lb of the sugar and allow to stand overnight. Press or "bruise" the ginger with a weight to release the flavour from the fibres, tie it up in a piece of muslin with the lemon rind and place in a pan with the marrow and lemon juice. Simmer for ½ hour, add the rest of the sugar and boil gently until setting point is reached and the marrow looks transparent. Remove the muslin bag and pot and cover in the usual way.
Yield: approx. 6-6½lb.
MARROW CHUTNEY
3 lb. marrow, peeled and seeded
Salt
½ lb. shallots, peeled and sliced
½ lb. apples, peeled, cored and sliced
12 peppercorns
¼ oz. dried wholeroot ginger
½ lb. sultanas
4 oz. Demerara sugar
1½ pints malt vinegar
Cut the marrow into small pieces, place in a bowl and sprinkle liberally with salt; cover and leave for 12 hours. Drain well and place in a pan with the shallots and apples. Tie the peppercorns and ginger in muslin and put in the pan with the sultanas, sugar and vinegar. Bring to the boil, reduce the heat and simmer until the consistency is thick, with no free liquid. Pot and cover.
Makes approx. 4lb.
MARROW "RUM"
1 large marrow
Demerara sugar
Wine Yeast
Raisins, stoned, scalded and chopped
Choose a straight-shaped marrow. Scrub it well and cut the top off to expose the seeds; using a long handled spoon, scoop these out, with the loose pith binding the together. Fill the cavity to the brim with sugar, pour in the prepared yeast, replace the top and fix with cellulose tape. Stand the marrow inside a tall jug, cover with a thick cloth and leave in a warm room till gas bubbles are no longer formed. Strain out the liquid, measure and pour into a jar. Add 2 oz. raisins per pint, put in an airlock and allow to ferment. When fermentation has finished, cork and leave for 3-4 months before bottling. Back to top
Pumpkin and Squash
SPINACH & GOATS? CHEESE BAKED SQUASH2 small butternut squash, halved and seeds removed.
3 tbsp. olive oil
3 red onions, peeled and sliced
150g/5oz. fresh spinach
100g/4oz. firm goats? cheese, sliced
2 tbsp. fresh chopped basil
salt flakes and baby spinach leaves to garnish.
1. Preheat the oven to 180ºc/gas mark 4. Rub each butternut squash half with a little of the olive oil; season with salt. Place on a baking tray and bake for 30 minutes until the flesh is tender.
2. Heat 1 tbsp. oil in a pan. Fry the onions for 5 minutes until golden. Reduce heat, cover and cook gently for 20 minutes, stirring occasionally.
3. Using a spoon, scoop put the flesh from the squash halves, leaving a 1.2cm/½in border. Place the flesh in a bowl, add the onions, spinach, goats? cheese and chopped basil. Lightly toss together, season with salt and freshly ground pepper.
4. Spoon the mixture into the squash halves. Drizzle with remaining olive oil. Bake for 5 ? 10 minutes until the filling is hot and the cheese has started to melt and turn golden. Garnish with freshly ground black pepper, salt flakes and baby spinach leaves.
Pumpkin Soup
1 pumpkin (3 lb/ 1.5 kg)
1 oz butter
1 medium-size onion, chopped
20 fl oz chicken stock
1 teaspoon light brown sugar
5 fl oz half-and-half
¼ teaspoon paprika
1 pinch grated nutmeg
salt to taste
pepper to taste
PAPRIKA NIBLETS:
3 slices bread
oil for frying
paprika
Discard pumpkin seeds and stringy bits.
Cut out pumpkin flesh and dice. Melt butter in a large saucepan. Cook onion in butter until soft. Add diced pumpkin, stock and brown sugar. Bring to a boil, then simmer 30 minutes. In a food processor fitted with a metal blade or a blender, process mixture to a puree. Clean pan and return puree to clean pan. Stir in half-and-half, paprika and nutmeg. Season with salt and pepper. Reheat slowly.
Meanwhile, cut out attractive shapes from bread or make rings using 2 cutters, 1 slightly larger than other. Heat 1/4-inch of oil in a medium-size skillet and fry bread until golden. Drain on paper towels, then dust with paprika. Garnish soup with fried bread.
Makes 6 servings.
PUMPKIN PIE
225g/8oz. plain flour
250g/9oz. butter, chilled
3 tsp. caster sugar
1 medium egg, beaten
900g/2lb. pumpkin, peeled, seeded and cubed.
50g/2oz. dark soft brown sugar
½ tsp. mixed spice
½ tsp. ground cinnamon
egg white for glazing
whipped cream dusted with ground cinnamon to serve.
1. Sift flour and a pinch of salt into a bowl. Cube 175g/6oz. butter; rub into the flour. Stir in tsp. caster sugar, add the egg and mix to form dough. Knead lightly, wrap in covering film and chill for 30 minutes.
2. Melt remaining butter in a pan, add the pumpkin. Cook stirring, for 20 minutes until softened. Stir in the soft brown sugar and spices.
3. Preheat oven to 200ºc/gas mark 6. Place on a baking sheet in the oven to heat. Roll out three-quarters of the pastry and use to line a 20.5cm/8in round, deep fluted flan tin. Spoon in the pumpkin filling.
4. Roll out remaining pastry to cover the pie. Secure with water, trim and brush with egg white and sprinkle with remaining caster sugar. Place on the hot baking sheet; bake for 25 minutes until golden. Serve with whipped cream dusted with cinnamon.
TIP If you?re making a pumpkin lantern, don?t waste the scooped out flesh. Use it in this pie, you?ll need about 550g/1lb 4oz.
Pumpkin with Chorizo
1 large onion, finely chopped
1½ lb. pumpkin flesh, cubed
8 oz small button mushrooms
¾ lb. chorizo sausage, sliced
salt
pepper
2 bay leaves
4 sprigs thyme
2 avocados
juice of 1 lime
1 teaspoon sugar
1 cup sour cream (optional)
lime slices, to garnish
thyme sprig, to garnish
Place the onion, pumpkin, mushrooms and chorizo in the soaked clay pot. Mix in seasoning, then add the bay leaf and thyme. Sprinkle ½ cup water over the pumpkin mixture. Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 1 hour, or until the pumpkin is tender.
Just before the pumpkin is cooked, halve the avocados and remove the pits. Peel and dice the flesh, then mix it with the lime juice and sugar.
Serve the pumpkin mixture topped with the sour cream (if used) and diced avocado mixture. Stuffed Squash
2 tablespoons oil
1 large onion, chopped
½ teaspoon dried oregano
salt
pepper
2 oz rice
4 fl oz chicken or vegetable stock
1 small summer squash, peeled
1 can (14 oz/ 400 g) chopped tomatoes
2 tablespoons currants
4 tablespoons pine nuts
1 clove garlic, crushed
4 tablespoons grated Parmesan cheese
4 tablespoons chopped parsley
Heat the oil in a small saucepan, add the onion and cook for 2 minutes. Stir in the oregano, seasoning, rice and stock. Bring just to a boil, reduce the heat and cover the pan. Simmer for 20 minutes. Meanwhile, halve the squash and discard the seeds. Place the squash halves side by side in the soaked clay pot.
Mix the tomatoes, currants, pine nuts, garlic, Parmesan cheese and most of the parsley with the rice mixture, then spoon this into the hollows in the squash halves. Cover the pot and place in the cold oven. Set the oven at 450F. Cook for 50 - 60 minutes, or until the squash is tender.
Sprinkle with the remaining parsley.
Serves 4 .
CREAM OF PUMPKIN SOUP
1lb. Pumpkin 2 pints water
1oz. Butter 2oz. Flour
1 tbs. Dry Sherry Cream
Grated rind 1 lemon Nutmeg
Salt and Pepper to taste
Peel and cut the pumpkin into pieces and boil in water until well cooked. Rub the pieces of pumpkin through a sieve and mix the lemon rind (which should be finely grated) into the puree. Melt the butter in a pan, add the flour and cook for 1 minute. Add the pumpkin puree, sherry, salt and pepper and cook for 5 minutes. Serve with a topping of cream and a sprinkling of ground nutmeg.
PUMPKIN RISOTTO STUFFING
50g/2oz Butter
1 Onion peeled and chopped
175g/6oz squash, such as butternut, acorn or patty pan, peeled and cubed.
1 large courgette
175g/6oz risotto rice
50g/2oz pumpkin seeds
600ml/1 pt hot chicken stock
Heat butter in a large pan. Add the onion, squash and courgette cook for 5 minutes until softened slightly. Stir in the rice and pumpkin seeds. Add a ladleful of stock, cook stirring until absorbed: continue adding ladlefuls of stock until used up and the rice is tender (about 25 mins.). Season well. Cool before using to stuff the chicken or turkey. Back to top
Soups
BROAD BEAN SOUPBroad bean soup is a tasty filler which can be made at any time of year using your frozen broad beans. It is suitable for vegetarians, but if you would like a non-vegetarian version, add 2 rashers of chopped bacon with the onion, garlic and potato. Serves 4 ? 6
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, skinned and chopped
1 maincrop potato, peeled and cubed
750g (1½ lb) broad beans
4 tbsp chopped mint
1 litre (1¾ pt) water or vegetable stock
Seasoning
Heat the oil in a saucepan and slowly cook the onion, garlic and potato with the lid on for 10 minutes or until the vegetables are soft. Add the beans and half the mint and continue cooking for 5 minutes. Add the water or stock and bring to the boil then reduce to a simmer for 10 minutes. Whizz in a blender or liquidiser or use a hand blender in the saucepan until smooth. Season to taste and stir in another tablespoon of chopped mint. Pour into bowls or a tureen and sprinkle with the remaining mint. A spoonful of cream can be added to each bowl if wished.
This method of making soups can be used for other vegetables for example - carrots, leeks, celeriac, celery or spinach.
French Turnip Soup
2 tablespoons butter
1 lb small white turnips
1 small onion, chopped
5 cups vegetable stock
4 slices white bread, crusts removed
4 oz shelled fresh green peas
salt to taste
pepper to taste
1 pinch grated nutmeg
CHEESE PUFFS:
4 oz puff pastry
3 tablespoons herb & garlic cream cheese
1 egg, beaten
Heat butter in a large saucepan. Add turnips and onion.
Cook gently 10 minutes or until they begin to soften. Add stock and bread and simmer gently 25 minutes. In a food processor fitted with a metal blade or a blender, process mixture to a puree. Clean pan and return puree to clean pan. Blanch peas in boiling salted water 2 minutes, then add peas to soup. Season with salt and pepper. Add nutmeg.
To prepare puffs, preheat oven to 400F (205C). Grease a baking sheet. Roll out pastry thinly and cut in 2-inch rounds. Place 1/2 teaspoon of cheese in centre of each round. Dampen edge of pastry, then fold over and place on greased baking sheet. Bake in preheated oven until crisp and golden. Garnish soups with puffs.
Makes 4 servings.
Clear Vegetable Soup
2 carrots, thinly sliced
2 stalks celery, sliced
2 oz button mushrooms, sliced
1 ¼ cups broccoli florets
½ cup frozen green peas
1 zucchini (courgette), cut in strips
salt to taste
pepper to taste
fresh flat-leaf parsley sprigs to garnish
VEGETABLE STOCK:
1 small onion, thinly sliced
1 leek, chopped
2 stalks celery, chopped
3 carrots, chopped
2 tomatoes, chopped
5 cups water
bouquet garni
2 bay leaves
salt to taste
½ teaspoon black peppercorns
To prepare stock, combine all stock ingredients in a large saucepan. Bring to a boil and simmer 40 minutes. For a stronger flavour, boil rapidly 5 minutes or until stock is reduced to 3¾ cups. Strain stock into a large bowl. Clean pan and return strained stock to clean pan. Add carrots, celery, mushrooms and broccoli. Bring to a boil. Cover and simmer 5 minutes.
Stir in green peas and zucchini and cook 2 minutes.
Season with salt and pepper. Garnish with parsley sprigs.
Makes 4 servings.
Summer Tomato Bisque
2 lb ripe tomatoes, chopped
3 scallions, chopped
½ red bell pepper, seeded, chopped
2 cloves garlic, crushed
2 cups vegetable stock
1 teaspoon sugar
2 tablespoons chopped fresh basil
¼ cup creme fraiche or plain yoghurt
salt to taste
pepper to taste
1 avocado to garnish
1 snipped chive to garnish
In a large saucepan, combine tomatoes, scallions, bell pepper, garlic, stock and sugar. Bring to a boil, then simmer 15 minutes. Remove from heat and cool.
In a food processor fitted with a metal blade or a blender, process mixture to a puree. Press puree through a sieve set over a bowl. Cover and refrigerate 2 hours to chill. Stir in basil and creme fraiche. Season with salt and pepper.
Cut avocado in half. Remove seed, peel and slice. Ladle soup into individual bowls. Arrange avocado slices on soup and sprinkle with snipped chives.
Makes 6 servings.
PETE'S FRENCH ONION SOUP
225g Onions thinly sliced
50g Butter
1.5 pints Chicken Stock
1 Bay Leaf
5ml Sugar
Salt & Pepper
4 slices French Bread
100g Strong Cheddar Cheese grated
1 tablespoon Plain Flour
Peel and thinly slice the onions.
Cook slowly in the butter with sugar for 10 mins. taking care not to brown them. Add the flour and cook for another minute. Add stock and bring to boil. Add Bay leaf, salt and pepper and simmer for 25 mins.
Before serving toast one side of the bread and sprinkle with grated cheese, melt under the grill, then put a slice in each bowl and pour the soup on top. Serves 4
Winter Vegetable Soup
2 tablespoons butter
1 medium-size onion, sliced
½ lb. carrots, diced ½ lb. swede, diced
1 medium-size potato, diced
2 large parsnips, diced
2 cups vegetable stock 1 bay leaf
1 tablespoon cornstarch 2 cups milk
salt and pepper to taste
1 cup frozen green peas
2 small bread rolls
½ cup shredded cheddar cheese
Melt butter in a large saucepan. Add onion, carrots, swede, potato and parsnips. Cover and cook over low heat 10 minutes. Add stock and bay leaf and simmer 30 minutes. In a small bowl, blend cornstarch with a small amount of milk, then add to soup. Pour remaining milk into soup and heat, stirring until soup thickens. Remove bay leaf and season with salt and pepper.
Stir green peas into soup and simmer over low heat. Cut bread rolls in half.
Sprinkle with cheese. Broil until cheese is melted. Serve bread rolls with soup.
Makes 4 servings.
PETE'S CREAM OF PARSNIP SOUP
3oz Butter
1 onion chopped
450g parsnips cubed and cored
25g plain flour
1 tsp. curry powder rounded
2 pints Beef stock
Salt and pepper to taste
1/4 pint cream
Chopped parsley
Melt the butter in a large saucepan, add the onion, parsnip and fry gently for 10 minutes. Stir in the flour, curry powder and cook for about a minute, then add stock and seasoning and bring to boil stirring. Cover the saucepan and simmer gently for 25 minutes or until the parsnips are tender. Puree the soup in a blender or processor. Rinse out the saucepan and return soup to it. Reheat and taste to check seasoning. When ready to serve, remove from heat and stir in the cream and sprinkle with chopped parsley.
Serves Five. Back to top
Herbs
BEGINNERS GUIDE TO HERBSWhen planning your herb garden, remember many species are of Mediterranean origin, so choose a site that is sheltered, receives many hours of Summer sunshine and is well drained.
Parsley - Ideal as a garnish or in parsley sauce, this flavoursome herb should be planted in a rich, moist soil between March and September. If you make sure you water it regularly, you'll be rewarded with beautiful fresh leaves from spring until autumn.
Rosemary - Ideally, you should grow your rosemary from cuttings in either April or September. It will form a beautiful, fragrant bush as tall as 2 metres and is perfect with meat dishes and roast potatoes.
Rocket - This delicious salad favourite should be sown between April and August in a rich soil and full sun. The juicy leaves can be picked from May to September.
Sage - This herb looks beautiful and smells wonderful, but it can be a little temperamental to grow. If you make sure you plant it in a very sunny spot, as well as keeping it sheltered from bad weather, the plant-s aromatic leaves can be picked from April to July. You can also dry out the leaves somewhere cool, dark and airy, giving you a home-grown supply all year round.
Thyme - Sow between March and September and then a month or two later, plant out in a light soil or in a pot on a patio. Remember to pick the leaves before the plant flowers and you'll be able to spice up your meat dishes and sauces with this wonderful herb.
Basil - A firm favourite to accompany plump, ripe tomatoes, basil is perfect planted both in the garden or a patio pot. Just make sure it goes into a fertile soil in a sunny spot and give it plenty of water. The leaves can be picked between June and September and also taste great in salads and pesto sauce.
DID YOU KNOW?
The banana plant is not a tree but the largest herb on the world! In Britain we eat more than five billion bananas a year. Bananas are rich on carbohydrate, some iron and all of the vitamins except vitamin D. Do not keep bananas in a fridge, as they will go black. Put your bananas in a fruit bowl with other fruit if you want them to ripen, but if they're ripe already keep them on their own.
DID YOU KNOW?
Bay leaves are a strong antiseptic and are believed to be good for indigestion, wind and poor appetites. They are used externally for dandruff, rheumatism, sprains, bruises and scabies. Laurus comes from the Latin 'praise' and a crown of bay leaves was used to adorn the heads of heroes and great poets of ancient Rome. In Greek mythology, the nymph Daphne was transformed into a bay tree when pursued by Apollo. At one time people believed that a bay tree protected the house where it was growing from any misfortune. People with sensitive skins may have any allergic reaction to contact with the leaves.
DID YOU KNOW?
Chamomile has excellent sedative qualities, and it helps to soothe the digestive system. It is used medicinally for digestive problems, menstruation pains, insomnia and to calm hyperactive children. The oil is used as an inhalant for bronchial complaints and to relieve asthma. Chamomile is used as a hair conditioner and to lighten hair colour.
Handling of plants in the garden may cause skin irritation. Some believe that using chamomile as a companion plant to other plants, especially cucumbers, onions and other herbs, improves their well-being. If you add chamomile tea to the water for cut flowers, the flowers will last longer. It can also be used to prevent damping off disease in seedlings.
The name comes from the Greek 'khamai', meaning 'low on the ground', and melon, meaning 'apple'. This probably refers to its low habit and the apple-like aroma of the foliage when crushed.
DID YOU KNOW?
French tarragon aids digestion and is good for getting rid of wind and hiccups. It lowers fevers and acts as a diuretic. Tarragon is used to get rid of worms in children and also for toothache, rheumatism and menstrual problems. Some believe it may cure poisonous bites and stings but it?s doubtful that it can be relied on for this.
DID YOU KNOW?
Lemon balm is rated above all for its qualities as a sedative. It is also believed to be good for lowering fevers, relieving tension headaches, soothing digestion, relaxing spasms and has anti-viral and anti-bacterial qualities. Lemon balm also acts as an insect repellent and is used to treat insect bites and sores. There is a belief among some traditional bee-keepers that rubbing the inside of a hive with lemon balm leaves will stop the swarm from moving on.
Elizabethans rubbed their furniture with lemon balm to make the wood smell pleasant. The name Melissa comes from the Greek work for honey bee and it was originally grown as a plant to attract bees for making honey. Lemon balm is often referred to simply as Melissa.
DID YOU KNOW?
Oregano was used to plant over graves by the ancient Greeks in the belief that this would help their souls to remain joyous. The name may have derived from the ancient Greek language, 'oros' meaning mountain and 'ganos', brightness or joy.
It is used to relieve colds and flu and for stomach related complaints like indigestion and wind, as well as for menstrual pains. Arthritis and muscle pain are also believed to benefit from its use externally.
DID YOU KNOW?
Parsley is not a plant for the superstitious. There is a long tradition that labels it as the plant of the Devil, and the only safe time to sow seeds is Good Friday. The reason is that on this Holy day the Devil has no power over the living things on earth.
Cutting parsley and giving it to a friend will mean bad luck for you and an even worse fate for the recipient. A witch?s curse was to cut parsley when speaking the victim's name and young lovers were warned not to pick the herb or their sweethearts would die. Of course, this nonsense will not affect you. Sow the seed in spring and wait for several weeks for it to germinate - it has to travel to the Devil seven times before it can emerge. And never boast if you parsley flourishes - it can only mean one thing . . .
DID YOU KNOW?
Today we think of sage as a herb for mixing with onions to stuff the turkey, but once it was a valued medicinal herb 'He that would live for aye, must eat sage in May.' Sage Tea has long been regarded as an excellent stimulant, with digestive properties, but in some countries of the world it was regarded as a brain stimulant - hence the common name. In the East they were quite convinced that this herb improved intelligence - in the early days of the tea trade the Chinese were willing to exchange three chests of tea with the Dutch for just one chest of sage leaves.
To make Sage Tea, pour 1 pint of boiling water over ½ oz of fresh sage leaves and ½ oz of sugar. Simmer gently and add the juice of a lemon. Strain and serve - a great pick-me-up according to its reputation.
DID YOU KNOW?
Savory has been used as a flavouring for 2000 years, so it can certainly rank as a millennium herb. To appeal to romantics, it?s worth knowing that the ancient Romans believed it was an aphrodisiac.
It helps relieve the pain when rubbed on bee and wasp stings and us good for wind. Its other medicinal qualities include relief of nausea, indigestion, bronchial disorders and sore throats.
Savory is considered and excellent companion plant in the garden for most varieties of beans and the flowers are edible. Back to top
Handful of Herbs
BasilBasil needs a great deal of heat and sun. It's probably at its best-planted in pots and kept on a sunny windowsill.
Cooking: With its addictive spicy flavour, basil is ideal with tomatoes and pasta ' add a liberal handful at the end of cooking. Or blend it with olive oil, garlic, Parmesan and pine nuts to make a wonderful pesto.
Chives
Chives are the snowdrops of the herb family, the first herbs to poke their heads out in early spring. Easy to grow in most soils, they're happy in sun or shade. They thrive on being cut - the more you use, the happier they'll be and the longer they will last.
Cooking: A member of the onion family, chives have a mild, fresh flavour and can be roughly snipped with scissors to sprinkle on food. Their purple pom-pom flowers not only look pretty but also add flavour and colour to any dish. Use it in salads, to perk up scrambled egg, or tied together in bundles as a garnish.
Coriander
Coriander looks like flat-leaf parsley and is often mistaken for it, though the taste is very different. It doesn?t last long in the garden, so don't worry if you can't grow it successfully - just keep replacing it.
Cooking: This is the most widely used herb in the world. Remember that a teaspoon or two of chopped coriander is worth nothing - you need handfuls! Coriander leaves are multi-functional - throw a few of them into a salad, or chop them into a natural yoghurt with mint for a sharper flavour. Coriander's a must in fresh salsa and a large, roughly chopped handful really makes a curry!
Dill
It's said that this willowy herb, with its feathery leaves and aniseed aroma, was used by 17th century herbalists to strengthen the brain. It's best to raise it from seed, in a sunny position, as it really doesn't like to be disturbed. As it's an annual, you'll need to do this every year. Don't plant near its look-alike cousin fennel, as the two are very keen on cross-pollinating.
Cooking: It's the best herb for fish but combines well with parsley or mint in soups and stews.
Mint
This brazen herb is quite happy to gatecrash any border! Plant either in a neglected corner or in a deep pot to stop roots spreading. The mints on sale are generally spearmints or peppermints, but you might have come across Bowles mint - the round soft hairy leaved variety. Chop it finely enough and you won't notice the hairs, just its excellent flavour.
Cooking: Don't keep mint only for lamb - it tastes wonderful on oil-rich fish, such as mackerel, too. Add a generous amount to couscous or a rice salad, or even to a rhubarb fool. Mint doesn't like being cooked for too long, so stir or sprinkle freshly chopped or shredded mint on to a dish just before serving. Parsley
This isn't the easiest herb to grow from seed. You're probably better off buying one or two established plants. The two main types are the curly leaf, sometimes called English parsley, and the flat-leaf or continental parsley.
Cooking: All parsley is high in vitamin C and the stalks contain more than the leaves, so don't throw them away - chewing them helps to combat garlic breath too. Parsley complements so many foods, but as with coriander, be generous. Chop it liberally into all sorts of dishes.
Rosemary
This lovely spiky shrub comes from the Mediterranean and thrives on rocky shores. Its name - from the Latin ros marin - means rose of the sea. Its woody aroma lingers even after it has been dried for some months. That's why some people refer to it as the herb of remembrance.
Cooking: Always smell rosemary plants before buying - some varieties are heavy on camphor and therefore not suitable for cooking. Rosemary with lamb is a favourite combination, but try it with baked fish or spiked into roast pork.
Sage
In its native Mediterranean, sage grows wild on limestone rocks. The saying goes that a flourishing sage bush is a sign of a prosperous household with a strong woman ruling the roost! The ancient Greeks and Romans considered it most effective as an antidote to snake bites; these days it's said to help the digestion.
Cooking: Sage needs strong flavours, which is why it works well with pork and in stuffing. Try it on cheese and eggs too.
Tarragon
There are two types of tarragon: French and Russian. French is not as hardy as Russian but it has a much better flavour, so persevere with it if you can.
Cooking: Aniseed-scented and very pungent, the key to cooking with tarragon is to treat it with respect. Don't add handfuls - use the leaves from one sprig and taste the dish regularly. Best served with fish, chicken, eggs and cheese.
Thyme
All varieties of thyme do well in sunny spots and because it's low growing with a tendency to spread, it will nestle happily in cracks between patio tiles and on walls. Thyme, along with sage, is an ancient antiseptic - there are records of people carrying sprigs of it during the great plague.
Cooking: It has the remarkable ability to impart a flavour all of its own but without being overpowering. Great for simple, slow cooking casseroles. HARVEST HERBS FOR THE KITCHEN
Most herbs have a better flavour if they are grown in full sun, but as summer ends their flavour will deteriorate, so now is the time to make the last big harvest of the year in your herb garden. There are many ways to save their flavour for later use, although drying is the simplest.
Herb butters are also very useful. All you need do is pick the herbs, strip the leaves from the main stems and chop them finely. Then mix the chopped leaves with butter, form it into small pieces and freeze them. These fragrant pieces can be dropped onto pasta or steaks as you need them.
You can also make herb vinegars. Simply put a few sprigs into a clean bottle that you have sterilised in the oven or with boiling water, and pour in a wine or cider vinegar. If you choose elegant stems of dill, tarragon or thyme you can make attractive gifts.
Annual herbs like dill and coriander will have flowered and have no leaves now, but their seeds should be saved for use in cooking and to sow next year.
1. Pick herbs on a dry day. Damp leaves may rot if they are hung up. Tie the stems into small bunches and hang them in a cool, airy place, out of sunlight. If possible, hang them up away from the wall, so there is maximum air movement around them. After a few days, in warm weather, the herbs will be dry enough to store.
2. There is no advantage in leaving the herbs to hang for weeks unless they need a little more time to dry properly. Leave them for too long and they will simply lose their flavour and become home to spiders. When dry, crumble the leaves over some clean paper, taking care to remove stems and thick leaf veins.
3. You may remember what each herb is as you prepare it, but you will have forgotten by the winter - so store the herbs in clearly labelled bottles and jars. Small airtight jars are best to use because when herbs come into contact with air they lose their flavour. Store the jars in cool places away from direct sunlight.
LITTLE GREEN POTS
All supermarkets now sell fresh seasonal herbs in pots. In most cases, use them for cooking and keep them in the kitchen. Generally, these pot grown herbs aren?t made for planting out. If you want herbs for your garden, choose them from the garden centre. Look for bright green, bushy plants with strong upright growth. Most herbs have a sunny disposition, so choose a bright spot for them. Remember, herbs come in all types - as bushy shrubs, such as rosemary, plants that winter underground, such as mint, or annuals such as parsley and basil which have a seasonal life. So beginners don?t be disappointed if a seemingly healthy herb dies on you at the end of the summer. Back to top