Pork stew

Pork Stew
Serves 4
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Ingredients
  1. 500g pork, chunky pork ribs
  2. 1 onion, coarsely diced
  3. 4 cloves garlic, finely chopped
  4. 1 large red pepper, coarsely diced
  5. 3 tomatoes, finely chopped
  6. chorizo, sliced
  7. 1 chilli pepper, sliced
  8. green beans, optional (it's just that they're in season at the moment)
  9. 500g butter beans, soaked for at least 48 hours
  10. 3 medium-sized potatoes, cut into pieces
  11. vegetable stock (1.5 litres of water and 2 stock cubes)
  12. salt and pepper
  13. olive oil
Instructions
  1. Heat some olive oil in a pressure cooker.
  2. Gently fry the onion on a medium heat for a couple of minutes.
  3. Add the red pepper and fry until soft.
  4. Add the sliced chorizo and fry until the onion and pepper have taken on the red oil released from the chorizo.
  5. Add the chopped garlic and stir well for a minute or so.
  6. Add the chopped tomato,
  7. Tur up the heat and stir until the tomato has reduced.
  8. Add the pork pieces, chilli, butter beans and potato and mix well.
  9. Add a teaspoon of salt and season with ground black pepper.
  10. Pour over the vegetable stock so that there is slightly more liquid than ingredients.
  11. Leave the pot uncovered and bring to the boil.
  12. Add more water if necessary.
  13. Cover and bring the pressure cooker up to the 2nd level of pressure.
  14. When the cooker is at pressure, time for 60 minutes.
  15. Serve with salad and garlic mayonnaise.
Notes
  1. If you prefer a thinner stew, use potato pieces.
  2. If you would like a thicker stew, coarsely grate 2 of the potatoes and cut the third one into pieces.
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Courgettes 2018 – Recipe for courgette fritters

COURGETTE SEASON 2018

So the 2018 courgette season has arrived and I’m enjoying trying out new recipes to find different ways of preparing them. I prefer to pick them when they are still quite small. That way you can use several at a time when they are at their best for a side dish rather than waiting until they are the size of marrows. There are always some that get away but I’ll slice these lengthways and give them to the chickens so that they can peck out the seeds.

FAVOURITE COURGETTE RECIPE

My all-time favourite way of preparing courgettes is to slice the small courgettes into 2cm slices. Fry them in a covered pan with some extra virgin olive oil. Turn every so often so that they lose their liquid and catch a bit of colour on each side. After 10 minutes or so, toss in a knob of butter, grind over some black pepper and squeeze over some lemon juice. Delicious.

DIFFERENT RECIPES

My challenge each year is to find some new and interesting recipes to use up the abundant crop.

The first recipe I tried didn’t salt the courgettes first which proved to be a messy mistake. In the second one I salted the grated courgette and left for an hour before squeezing the water out.

This recipe is adapted from Felicity Cloake’s “How to cook …” column in the Guardian “How to cook the perfect courgette fritters“.

The second recipe worked a lot better and I’d use this technique again in the future.

Here is the recipe.

Courgette fritters
Serves 2
A simple recipe for courgette fritters
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Ingredients
  1. 2 medium-sized courgettes, coarsely grated
  2. 1 small salad onion, finely chopped
  3. 2 handfuls of grated cheese
  4. 2 tablespoons self-raising flour
  5. 2 tablespoons polenta
  6. 1 egg
  7. 1/2 teaspoon salt
Instructions
  1. Put the courgette in a bowl, sprinkle over the salt and mix well.
  2. Leave for about an hour and then transfer to a colander and squeeze out the water.
  3. Add the onion and egg and mix well.
  4. Season with salt and pepper.
  5. Heat some oil in a frying pan.
  6. Put in sponfuls of the courgette mixture and fry on a high heat for 3 minutes.
  7. Flip the fritters and fry for a further 3 minutes on the other side.
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Gluten-free carrot cake

Gluten-free carrot cake
Serves 24
In this carrot cake recipe, polenta and ground almonds replace the flour and olive oil is used instead of butter.
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Cook Time
40 min
Cook Time
40 min
CAKE
  1. 1 cup extra virgin olive oil
  2. 350g brown sugar
  3. 5 medium eggs
  4. 150g ground almonds
  5. 100g polenta
  6. 2 teaspoons cinnamon
  7. 1 teaspoon salt
  8. 125g chopped walnuts
  9. 500g grated carrot
  10. 1 teaspoon baking powder
ICING
  1. 125g salted butter
  2. 250g light cream cheese
  3. 250g icing sugar
  4. grated zest of 2 large oranges
TO MAKE THE CAKE
  1. Heat the oven to 180ºC.
  2. Line a rectangular cake tin (25cm x 29cm) with baking parchment.
  3. Beat the eggs, sugar and oil together in a large bowl.
  4. Sprinkle in the polenta, ground almonds, salt and cinnamon and mix well.
  5. Add the carrots and walnuts and give the mixture a good stir.
  6. Pour the mixture into the baking tin and bake in the middle of the oven for 40 minutes.
  7. Test with a skewer to check that the cake is cooked.
  8. Cool for 10 minutes before turning out onto a baking rack.
  9. Leave to cool completely.
TO MAKE THE ICING
  1. Cream the butter in a bowl with a wooden spoon.
  2. Add the other ingredients and keep in the fridge until needed.
  3. Once the cake has cooled, spread over the icing.
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Nut roast

Nut roast
To celebrate finishing the olive harvest before Christmas, we normally have a roast meal cooked in the bread oven. As this year (2017) we had Aida a vegetarian working with us, I decided to cook the traditional roast plus a nut roast. This recipe is an adaptation of Felicity Cloake's post in the Guardian
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Ingredients
  1. 1 large sweet potato, peeled and chopped into chunks
  2. 1 medium-sized red cabbage
  3. 150g almonds
  4. 150g walnuts
  5. 40g butter
  6. 1 large onion, finely chopped
  7. 150g mushrooms, finely chopped
  8. 100g Manchego cheese, grated
  9. 100g brown breadcrumbs
  10. 2 tablespoons fresh sage, roughly chopped
  11. 1 large egg, beaten
  12. Extra virgin olive oil
  13. Salt
  14. Pepper
Instructions
  1. Cook the sweet potato in boiling, salted water until soft and mash.
  2. Oil a loaf tin approximately, line with foil and oil again.
  3. Blanch the cabbage leaves in boiling, salted water for 2 minutes. Run under cold water and then dry. Remove the central stalk so that they lie flat.
  4. Heat a frying pan and gently toast the chopped walnuts and almonds until they start to colour and transfer to a plate.
  5. Turn the heat down and add the butter. Fry the chopped onion and fry gently.
  6. Add the mushrooms and fry for another couple of minutes until they are concentrated.
  7. In a bowl, mix the nuts, onion, cheese, breadcrumbs, mushrooms, sweet potato, beaten egg and chopped sage. Season and stir well.
  8. Line the tin with the cabbage leaves, and spoon in the mixture, pressing it down well.
  9. Fold any overhanging cabbage leaves back over the top.
  10. Cover tightly with foil and bake for 45 minutes.
  11. Remove the foil from the top and put the loaf back in the oven for another 10 minutes.
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Roast butternut squash with cous cous and vegetables

 

Roast butternut squash with cous cous and vegetables
Serves 6
In this recipe, the flesh is removed from the roasted butternut squash halves and mixed with fried vegetables and cous cous.
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Ingredients
  1. 3 butternut squash, halved and seeds removed
  2. 1 1/2 cups of cous cous
  3. 3 cups of boiling water
  4. 1 onion, finely chopped
  5. 1 red pepper, finely chopped
  6. 1 green pepper, finely chopped
  7. 6 tablespoons fried tomato
  8. grated cheese
  9. oregano
  10. salt
  11. pepper
  12. chopped parsley
Instructions
  1. Heat the oven to 180ºC-200ºC.
  2. Sprinkle the squash halves with oregano and season with salt and pepper and roast until soft.
  3. Meanwhile, heat some oil in a frying pan and gently fry the onions until soft.
  4. Add the chopped red and green pepper and continue frying gently.
  5. Boil some water.
  6. Put the cous cous in a bowl. Season with salt and drizzle over some olive oil. Mix well. Pour over the boiling water. Cover with a plate.
  7. When the squash is cooked, remove from the oven and scoop out the flesh into a bowl.
  8. Add the cous cous, fried tomato and fried vegetables.
  9. Mix well and check for seasoning.
  10. Fill the squash halves with the squash mixture.
  11. Sprinkle over the grated cheese.
  12. Put back in the oven and turn up the oven to 220ºC.
  13. Roast for 20-30 minutes until the cheese is melted and bubbling.
  14. Sprinkle over the parsley.
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