Waffle, Charcoal and Carrot Tops

I know I have been super slack in writing my blog and to make matters worse I have just taken on the task of writing a new weekly blog for Riverford. The idea is to help customers get exciting and easy ideas and recipes each week, to help them use up their veg boxes. Then I thought, since my blog is primarily about growing and cooking vegetables, I might as well share with you a few posts from my Riverford Blog.

I would love to be sharing with you more "Recipes from the Allotment" but so far this year all I have managed to grow is a ridiculous abundance of rhubarb. I have exhausted all rhubarb recipes I can think of in the last month but luckily I have just come up with a new use, which I think I shall never tire off. It is Rhubarb Margarita and I am currently working on the recipe which I will share with you as soon as it is perfected.

In the meantime, here are some exerts from my Riverford blog.

This week I started with a Medium Veg Box (less roots). It is an exciting time of year with so many new veg and fruit coming available every day now. Gorgeous bunched carrots and onions, tender baby spinach, new season’s UK asparagus and crisp little gem lettuces to name but some.

I couldn’t wait to get started with a Grilled Asparagus & Baby Gem Salad with Feta & Mint.  Grilling your veg keeps them lovely and crisp whilst adding a delicious hint of smoke. This is a great salad to make if you are having a BBQ at the weekend, as it is so quick and easy, especially if you already have the BBQ lit. Mint is everywhere at the moment. One of the first signs of summer in my garden is when the mint reappears from nowhere, green and lush. If you don’t have any in your garden, be sure to add some to your Riverford order. Like all my recipes you can easily adapt the ingredients and this super salad would have worked just as well with grilled courgettes or even whole spring onions. It occurred to me that a few delicious broad beans would have been lovely scatted on top as well. If you are looking for a good olive oil for this recipe, I would like to recommend Riverford’s Italian Extra Virgin at £5.95 for 500ml. I like the one from Giancarlo in Puglia best – it has a lovely peppery taste.

Grilled Asparagus & Baby Gem Salad with Feta & Mint

Serves 2 as a main or 4 as a side
Bunch of Asparagus
One or two Baby Gem Lettuces (depending on size)
100g Feta
½ a Lemon
Extra Virgin Olive Oil
Sea Salt
Few Sprigs of Fresh Mint

Snap any woody ends off your asparagus and drizzle with good olive oil and sprinkle with a little salt. Trim the very end off the baby gem lettuce and then cut in half lengthways through the root, taking car to keep it in tack. Cut each half into three wedges. Again drizzle with good olive oil and sprinkle lightly with salt. Heat your griddle or BBQ until smoking. Lay the flat sides of the lettuces on the grill, turning as soon as they have a clear char mark. Do the same with the asparagus making sure they are just cooked through. (It is imperative that your asparagus is very fresh.) Make a dressing with the juice of half a lemon, whisked up with a good pinch of salt and some extra virgin olive oil. Arrange the baby gem and asparagus on a plate and crumble over some feta. Roll up your mint leaves and finely slice to create a chiffonade. Sprinkle over the top and drizzle on your lemon dressing.

Mushrooms and Spinach just go together for some reason, whether it be in a stir-fry, an omelette or a tart but this week I tried out a Mushroom and Spinach Lasagne with a bit of Goat’s Cheese thrown in as well. Serve alongside some of Riverford’s delicious salad leave and you have a meal in no time.

Riverford don’t do a Goat’s Cheese. Maybe they haven’t managed to find a good organic one. I used Helen’s Farm, which although not organic, does a lovely range of Goat’s milk products and they even come in a variety of strengths so there is something to suit to everyone. I chose the mild hard cheese and even managed to sneak it past the kids without a fuss.

Mushroom, Spinach & Goat’s Cheese Lasagne

Serves 2

One Punnet of Mushrooms
One Bag of Baby Spinach
One large clove of garlic
25g Butter
25g Flour
350mls Milk
50g Parmesan
120g Goat’s Cheese
½ box of lasagne sheets
Olive Oil
Sea Salt and freshly ground black pepper

Finely slice your mushrooms. Heat a glug of olive oil in a large frying pan and add your mushrooms. Season with salt and pepper. Fry on a medium heat until golden brown. Meanwhile heat a large saucepan with a lid. Add a very thin layer of oil to the bottom to stop the spinach sticking. Add the bag of spinach and add a good pinch of salt. Cover and cook for about 2-3 minutes. Remove the lid carefully. The spinach should be just wilted. Tip the spinach into a colander and wipe out the saucepan. Very finely slice the garlic. Add a glug of olive oil to the pan and add the garlic. Fry until just golden brown. Add the spinach carefully as it may spit. Stir well and turn off the heat.

Heat the butter in a small non-stick saucepan. Once melted, remove from the heat and stir in the flour. Return to a low heat and stir until sandy. Carefully add the milk and whisk over a medium heat until the sauce boils and thickens. Remove from the heat and add the grated parmesan. Season well to taste with salt and pepper. Preheat the oven to 180⁰C
Heat the butter in a small non-stick saucepan. Once melted, remove from the heat and stir in the flour. Return to a low heat and stir until sandy. Carefully add the milk and whisk over a medium heat until the sauce boils and thickens. Remove from the heat and add the grated parmesan. Season well to taste with salt and pepper. Preheat the oven to 180⁰C. Cut the goat’s cheese into small chunks.

Take a gratin dish about 20cms x 15cms and put a very thin layer of béchamel on the bottom. Top with a layer of lasagne sheets. Break up the sheets if necessary. Top with the spinach and 1/3 of the remaining béchamel and 1/2 the goat’s cheese. Next do another layer of lasagne. Then top with the spinach the rest of the goat’s cheese and the next 1/3 of bechamel. Next the final layer of lasagne and finally the rest of the béchamel. Cook in the oven for 30 minutes or so until golden brown on top and a blunt knife inserts easily all the way through.

 

Roast Sweet Potato Wedges with Sweet Chilli Sauce & Crème Fraiche

I never used to know what to do with Sweet Potatoes and I was always concocting

elaborate curries and chillies to use them up but I had forgotten how delicious simple roast Sweet Potato Wedges were until my son asked me to make them for him instead of potatoes. 

What always amazes me is how good sweet potatoes are for you. You cannot believe that something that tastes so, well .... sweet, could do you any good but they pack a powerful nutritional punch. They have got over 400% of your daily needs for vitamin A in one medium sized sweet potato as well as loads of antioxidents vitamin C and E, beta-carotene, fibre & potassium. They have got more grams of natural sugars than regular potato but more overall nutrients with fewer calories.They are low on the glycemic index scale, and recent research suggests they may reduce episodes of low blood sugar and insulin resistance in people with diabetes. 

I lightly sprinkled them with a little salt and some smoked paprika, drizzled them with a little olive oil and roast them in the oven at 190⁰C for about half an hour until soft in the middle but crispy and golden on the outside. I then served them with a couple of dips - Crème Fraiche (Riverford’s is very good) and the other was some Sweet Chilli Sauce (once again, Riverford do make their own) and it soon became a firm, family favourite.

So that is it for this week. I promise lots more recipes next week. Please feel free to comment and let us know what challenges you are facing you this week. I know I never got round to those lovely bunched onions and carrots but I promise to next week and at least I finally found something to do with tops of the carrots which I always hated throwing away. I discovered that Waffle and Charcoal just love them!

In Praise of Peas

 I am feeling a bit guilty.  I feel I am misrepresenting the title of my Blog.  Urban Ethnic - obviously meant to be very multi-cultural and here I am, droning on about Italian food yet again.  I promise that this is the last time for a while and that I will make more of an effort to embrace some other worlds but the arrival of all the beautiful summer vegetables - Asparagus nearly finished and the markets filling up with Peas and Broad Beans, Runner Beans and Spinach, just makes me think "Italian". 

I say Summer, when traditionally I think we may have called these spring vegetables but I am not sure why. Here we are, the Summer Solstice been and gone and only the peas in my garden are ready to pick, so I shall continue to refer to them as Summer Vegetables.  Maybe they are called Spring Vegetables because we plant them in Spring.

In homage to my garden peas, of which I am so proud this year, I tried some Orzo with Bacon, Peas and Parmesan Cheese.  I don't know how I managed to never hear about Orzo but now that I have, it is like someone who lives in your street that you never new existed for years until suddenly one day you are introduced and after that you bump into them, every half an hour, for the next three weeks.  So it is with Orzo - it seems to be everywhere at the moment. Merchant Gourmet have added it to their impressive range of ingredients along with Giant Cous Cous and Camargue Red Rice and all sorts of things I am constantly on the hunt for.  They really seem to be a company with their finger on the pulse.

Anyway, I was really impressed with Orzo.  It sort of has the texture of something between tiny Gnocchi and perfectly cooked rice - something I am still striving to achieve!  This recipe took me about 10 minutes to make from start to finish and made a fantastic family lunch.  Quicker and less fattening than Risotto, I most certainly will be using a lot more of it.  I can't wait to try it in my Minestrone.

Talking of Minestrone, there is no better homage to new season's vegetables than The River Cafe's Summer Minestrone from their fantastic first book. It is not strictly a Minestrone at all as it contains no dried beans, pasta or bacon and I was full of apprehension when I came to make it again, as I had not tasted since I was working there, about 15 years ago.  I remembered it being the most stunning soup and I was anxious that it was not going to live up to its memory.  I needn't had worried - it was absolutely delicious. I even managed to find it still on The River Cafe's Summer Menu on their website, and at £12.50 a bowl, it damn well should be!

Summer Minestrone (Minestrone Estivo)

The River Cafe Cook Book

This Recipe Serves 10

2 garlic cloves peeled and chopped
1 small head celery, chopped
3 small red onions, peeled and chopped
4 tablespoons olive oil
900g thin asparagus trimmed and cut into 1cm pieces using only tips and tender parts
450g young green beans ,trimmed and chopped
450g peas, shelled
900g broad beans, shelled
sea salt and freshly ground black pepper
1L chicken stock
1/2 bunch basil finely chopped (or marjoram or mint)
300ml double cream
150g Parmesan freshly grated
120ml pesto

In a heavy sauce pan fry the garlic celery and onion gently in the olive oil until soft about 10 minutes.

Divide all other vegetables between two bowls. Add half to the onion mixture and cook stirring to coat with oil for a further 10 minutes. Season to taste with salt and pepper. Cover with chicken stock and bring to the boil. Simmer for 30 minutes.

Add the remaining vegetables and cook for a further 5 minutes. Remove from the heat and add the herbs, cream, Parmesan and pesto. Stir to cool at room temperature,  then serve.

Pesto

½ a clove of garlic, chopped
Sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
A handful of pine nuts, very lightly toasted
A good handful of freshly grated Parmesan cheese
Extra virgin olive oil
Optional
A small squeeze of lemon juice

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an good consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end but it’s not essential. Try it with and without and see which you prefer. 

Orzo with Bacon, Peas and Parmesan

2 Tablespoons olive oil
200g Streaky Bacon, cut in small lardons
150g orzo pasta
1 1/4 cup fresh or frozen peas
1 cup grated Parmesan cheese
Little Extra Virgin Olive Oil
Salt
Freshly Ground Black Pepper

Fry the bacon in a little oil, over a medium heat until really crispy.  Remove from the heat.  Cook the Orzo in plenty of salted, boiling water.  If using fresh peas, add after about 3 minutes, if using frozen peas, add after about 6 minutes.  Bring back to the boil and cook for about 6-7 minutes in total.  Drain when cooked and add to the bacon.  Use the oil from the bacon to coat the pasta and add the Parmesan cheese and a drizzle of extra virgin olive oil, freshly ground black pepper and salt to taste.  Garnish with young pea shoots.

Finger on the Pulses

Whilst lurking around in an Italian deli last week in Putney, I stumbled upon the whole selection of the Bartolini Range.  Up until that moment I had only known of their Farro Perlato, but it appears that they have a brilliant selection of lovely pulses, pastas and cereals all from Umbria.  I bought some lovely looking Borlotti Beans, Cannellini Beans and Chickpeas as well as Orecchiette and Trofie Pasta.
 

Farro is the Italian word for Emmer wheat. It is a wheat grain, actually a kernel, that resembles barley and is specifically grown in Italy but grows wild in the Middle East.  It is hulled but not "polished" and therefore retains a rustic character both in taste and consistency. Like the other grains in the wheat family, Spelt and Kamut, Farro is botanically closer to ancient varieties of grains and has a high vitamin, mineral and fiber content. 

Anyway, I love the stuff and often put it into all sorts of soups. But the other day my friend Katherine make a lovely Barley Salad for a picnic with Asparagus, Broad Beans, Peas, Feta and Mint and I thought I might see how it turned out with Farro. 


I have to say I am really pleased with the result. I love Barley but Farro has a delicious chewy texture and a stronger, sweet wheat taste which really makes this salad sing and with the addition of some baby spinach leaves tossed through and some crisp Prosciutto on top, I thought it was a winner.



There were also some lentils which caught my eye.  I am just in the process of making Salt Pork for an ambitious blog involving the Sauerkraut that I made a few weeks ago but I have been so busy, what with children on half-term and work, that I am beginning to wonder if it will ever get made. I think my Salt Pork may be heading for a "Petite Sale aux"Lentilles" instead of  "Choucroute Garnie" as I originally intended. 

But in the meantime a made a lovely lentil salad.  This is one of those recipes which really does not sound or look that exciting but always tastes much more than its sum of ingredients.  I think it is the combination of chilli and celery which is such a refreshing mix of hot (spicy) and cold with the nutty lentils which works so well.

Also in the Bartolini range I discovered a ready made soup mix called Zuppa Rapida, clearly as close as Italians in Umbria get to an instant soup, which is a fantastically healthy selection of pearl barley, lentils, green azuki beans, tiny white beans and dried green peas.  On the back is a recipe which translates as "Soup of the Mill" and when I woke up this morning to another wet and cold June day I thought I might give it a try.   However, my soup ended up more of a Bolognese.  I am not saying it wasn't nice, because it was but I can think of better recipes.  Broad Beans and Peas and Asparagus are everywhere now and I think I might make a really fantastic Minestrone with the Borlotti Beans I bought.  When I get some time !



Asparagus, Broad Bean and Pea Salad with Farro, Feta and Baby Spinach, Crisp Prosciutto

1 Bunch of Asparagus, snap off ends and cut the rest into 1 inch pieces
200g podded Broad Beans, (or frozen)
200g shelled peas, (or frozen)
100g Farro
100g Feta
Large handful of Baby Spinach
4 slices of Prosciutto or Parma Ham
Mint
Lemons
Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper

First cook your Farro in plenty of salted boiling water until cooked and nice and chewy.  Drain and allow to cool.  Whilst still warm dress with a dressing make of some freshly squeezed lemon juice, some extra virgin olive oil and lots of salt and pepper.  Allow to cool completely.

Cook the asparagus in lots of salted boiling water for about 3 minutes, until tender. Remove and refresh in lots of cold water.  Next put the peas in the water.  Bring it back to the boil and cook until tender.  Refresh.  Finally cook the Broad Beans in the water and cook for about 3-5 minutes.  Refresh and shell when cool. Place your slices of Ham on some tin foil and bake for about 10 minutes in a medium hot oven until crisp.  Remove and allow to cool. 

Finally mix the Farro with the asparagus, broad beans, peas and freshly chopped mint.  Check for seasoning.  Just before serving toss through some baby spinach leaves.  Pile onto a large plate.  Crumble the feta on top and finally crumble the crisp ham over.



Lentil Salad with Celery, Carrots, Chilli and Parsley

Make sure you choose Lentils which hold their texture when cooked like Le Puy Lentils or Castelluccio.  There should be much more vegetables in proportion to lentils. You can add other vegetables that you have to hand such as peppers or any colour or fennel. Adjust the amounts of all the ingredients according to your taste.

200g Lentils (see note)
200g carrots, chopped very finely
200g celery, pealed and chopped very finely
200g cucumber, seeds removed and chopped very finely
1 Fresh Red Chilli
Lemons
Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper
Large handful of Flat Leaf Parsley, roughly chopped (or disciplined as Fergus Henderson would say)

Cook the lentils in plenty of salted cold water.  Bring to the boil and simmer very gently for about 20 minutes until just cooked.  Do not over cook as they will not retain their texture which is very important for this salad.  When cooked, drain and allow to cook.  When still warm, mix with the dressing of freshly squeezed lemon juice, olive oil, salt and pepper.  Allow to cool completely before mixing with all the other ingredients.  Adjust seasoning.  Serve scattered with a little more freshly chopped parsley.  Try using some leaves of baby gem lettuce as a "spoon."