Bake With Jack: Another Exciting Recipe

We were lucky enough to get a recipe from Jack last year – and now Bake with Jack is back! Chef Jack Sturgess is passionate not only about baking – but about spreading the message that anyone can make their own bread from home. He runs workshops, demonstrations and classes across Surrey to prove that ANYONE can make their own, and that it’s not scary!

He says that he started Bake with Jack because:

Modern bread in the UK is awful (my personal opinion). It is laced with processing aids and artificial additives. In my opinion the structure and texture of it alone is enough to give us a dodgy tum!

Because bread making shouldn’t be a confusing, scary process. Let’s keep it simple because you can do it.

Homemade bread is delicious, and all the more delicious because the flavour is elevated by the pride you feel for having made it yourself! With your hands and your heart.

We wholeheartedly agree with this, and were intrigued to see whether we could collaborate with him in any way. So a couple of weeks ago we sent Jack one of our seasonal veg boxes to see what he could make of it. We’ve been lucky enough to get something back, and we’ll be hearing from him with yet another recipe over the next couple of weeks!

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Here’s the recipe – enjoy. And thank you to Jack for sharing this with us, we are really excited that you’ve come up with something so brill! I can’t wait to try this for lunch one day this week.

 

Grilled Asparagus Ciabatta with Lemon and Tarragon Pesto

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Serves 2

 For the Pesto:

 

20g          Greener Greens organic tarragon leaves

80g          Olive oil

10            Toasted pine nuts

20g          Finely grated pecorino

Pinch of Salt

 

12            Greener Green organic asparagus spears

1               Ciabatta

1               Clove of garlic

½               Lemon

4tbsp     Greek yoghurt

 

Olive oil

Black Pepper

Salt

 

 

 

First make your pesto. Put the olive oil, tarragon, pine nuts and a pinch of salt into a mini food processor and blend together. You can make it quite smooth if you like but I like mine to be coarse. Add the pecorino and pulse until it is just combined. Taste for seasoning and adjust if you need to.

 

Trim the woody ends off the asparagus spears, peel and halve the garlic clove, and cut two chunks of ciabatta. Rub the cut side of ciabatta with a little olive oil.

 

Heat a griddle pan over a high heat until it is just smoking. Grill your ciabatta for around 2-3 minutes until charred and when they are still warm rub the grilled side with the cut side of the garlic and season with a little salt. Put the ciabatta toasts on two plates.

 

Next get the asparagus onto the grill. I like to hold mine down with a potato masher to be sure they get charred evenly all the way up the stems. Grill for 2-3 minutes, then turn them over and grill the other side the same. No need for oil at this stage as it’ll just make your kitchen smoky! When they are ready they should be charred and blackened in lines with still some bite.

 

Place the hot asparagus into a large mixing bowl, add three tablespoons of your pesto and a good squeeze of lemon. If your pesto is well seasoned you shouldn’t need to add any salt at this point. Toss the asparagus to dress it nicely all over then arrange the spears on top of your toasts.

 

Finish with two tablespoons of Greek yoghurt on each one, a drizzle of the pesto that’s left in the bowl and a little black pepper. Serve!

 

TIP: Any leftover pesto will keep nicely in the fridge for two days.

 

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National Vegetarian Week: A Rather Special Recipe

To celebrate National Vegetarian Week, over the next four weeks we will be collating recipes from a variety of talented cooks and chefs. All of the recipes have been inspired and created by the produce that we have provided. Our aim is to prove that – whether you’re a Michelin starred chef, a baker or simply somebody that enjoys cooking, organic and vegetarian food is for everybody.  We’re really curious to see the different ways that our selection of produce is going to be used!

This week, we have teamed up with Javier Lopez – Chief Food Evangelist for the Winton Group. By combining our beautiful, independently grown produce and his exquisite culinary technique, a truly stunning recipe has been created. This recipe is perfect for special events and dinner parties, or for somebody who just wants to try something different. Read on to find out how to make this fabulous starter – and remember – all of this produce can be sourced locally by us, which will make it taste even better!

 

 

Chard, Spinach and Wild Garlic Millefeuille

 

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Ingredients for 4 portions, as starter:

2 duck eggs

50g Maldon salt

30g coconut sugar

25g fennel pollen

100g goat’s butter

50g fermented wild garlic

50g chard

50g perpetual spinach

40g wild garlic

Flowering shoots to garnish

 

Method:

  • You will need to cure your eggs a day in advance; combine 50g of salt, 30g of sugar and 25g of fennel pollen in a bowl, place half of it on a flat tray or container and make a small well with the back of a spoon, place the duck egg yolk (ensuring no egg white remains) in the well and cover with the rest of the cure mixture. Refrigerate for 24hours.

 

  • Clarify (skim the surface of the liquid as it is heated to remove impurities) 100g of goat’s butter, saving the milk solids for other use, add 200g of fermented wild garlic leaves, buds and flowers and a leaf of raw wild garlic. Puree until very smooth and add a little fennel salt.

 

  • Blanch (scald in boiling water and remove after a brief  interval) the fresh chard, spinach and wild garlic leaves in salted water and immediately refresh in iced water, quickly drain and dry.

 

  • Layer the leaves one by one brushing a little fermented wild garlic butter in between each layer, build it up until is around 3cm tall and refrigerate. Once cold, portion it by timing into rectangular pieces.

 

To Serve:

  • Get the yolks out of their cure and lightly rinse in cold water. Set aside.

 

  • Place the vegetable millefeuille onto a plate and wrap it with clingfilm, place the plate on top of a simmering pan with water and let it warm for 5-6 minutes.

 

  • Gently remove the millefeuille of the plate and place onto your serving plate or bowl, cut the egg yolks in half and place half of it on top on the millefeuille. Garnish with a raw shoot and its flower (you can use peas, wild garlic, nasturtium, chickweed, etc)

 

Recipe by Javier Lopez, Chief Food Evangelist.

 

Keep checking back for our follow up recipe posts! In the meantime – enjoy this one!

Bake With Jack: A Delicious Collaboration

Bake with Jack is run by chef Jack Sturgess, who is passionate –  not only about baking – but about spreading the message that anyone can make their own bread from home. He runs workshops, demonstrations and classes across Surrey to prove that ANYONE can make their own, and that it’s not scary!

He says that he started Bake with Jack because:

Modern bread in the UK is awful (my personal opinion). It is laced with processing aids and artificial additives. In my opinion the structure and texture of it alone is enough to give us a dodgy tum!

Because bread making shouldn’t be a confusing, scary process. Let’s keep it simple because you can do it.

Homemade bread is delicious, and all the more delicious because the flavour is elevated by the pride you feel for having made it yourself! With your hands and your heart.

We wholeheartedly agree with this, and were intrigued to see whether we could collaborate with him in any way. So a couple of weeks ago we sent Jack one of our seasonal veg boxes to see what he could make of it. We were delighted to see that, not only did he make these gorgeous looking pumpkin doughnuts, he also gave us a recipe for a beetroot and spelt focaccia!

We’re sharing the recipe with you – please, please remember that this method is expertly put together to make it simple and enjoyable enough for you to try at home! So please do – try it with your children this weekend, or stay out of the pub and in the kitchen one cold evening this week and treat yourself!

Here’s the recipe – enjoy. And thank you to Jack for sharing this with us, we are really excited that you’ve come up with something so gorgeous!

 

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Beetroot and Spelt Focaccia

So, thanks to some deliciously earthy and sweet beetroots from Greener Greens I have developed a focaccia to celebrate their beautiful colour and delicate flavour.

Spelt is an ancient grain, and this recipe used quite a large proportion of wholemeal spelt flour to make a real comforting and wholesome bread. To get the best flavour and colour from the beetroots, I wrapped one yellow and one purple individually in tin foil and baked in the oven at for an hour, until a knife can be easily pushed into the centre.

Wait a while before peeling, but keep them in the tin foil. When they are cool enough to handle, squeeze them out of the tin foil leaving their skins behind, then rub off any bits that are still there.

This recipe will make one focaccia.

 

Difficulty: Easy

3 hours

 

Ingredients

For the dough

350g       Wholemeal Spelt Flour

150g       Strong White Bread Flour

10g          Salt

12g          Fresh Yeast or 1 x 7g sachet of dry easy bake yeast

330g       Room Temperature Water

20g          Olive oil

 

For the topping

2 cooked beetroots (see above)

4tbsp     Olive Oil

4 sprigs of rosemary, leaves picked

Maldon sea salt flakes

 

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Method

  1. Place a large bowl on your scales and weigh out your white flour. Zero the scales and weigh your wholemeal flour on top, and then do the same with the salt.
  2. Weigh your room temperature water into a jug. If you are using fresh yeast, pop it into the water to dissolve before moving on to step 4. Or, your 7g sachet of dry yeast can be popped into the bowl with the flour.
  3. Pour the yeasty liquid into the bowl, add the olive oil and use a dough scraper to mix everything together. When it all comes together into a relatively firm dough, turn it out onto the table.
  4. Knead the dough for 8 minutes on a clean surface, without dusting with any flour. If the dough makes a mess on the table, bring everything back together with the flat side of your dough scraper as you go along.
  5. Next, with the slightest dusting of flour on the table, shape the dough into a ball, and place it back into the bowl. Dust the dough’s surface lightly, and cover the bowl with a clean cloth. Allow 60-90 minutes for your dough to rest and rise, developing flavour and texture.
  6. While your dough rests you can get to work making your topping. Slice your beetroots into rounds about 3mm thick. If you’re using one purple and one yellow beetroot like I did, slice them into separate bowls. Drizzle the olive oil over the top of each, chop your rosemary leaves roughly and sprinkle them over too. Mix up each bowl and leave to marinade.
  7. Prepare yourself a tray for the next part. You’ll need one that’s roughly 35cm by 25cm, lined with a piece of parchment paper and drizzled with olive oil.
  8. When your dough has puffed up nicely, transfer the dough ball onto your oiled tray. Press with your fingertips to spread the dough out really well.
  9. Now arrange your beetroot all over the top, pushing pieces down into the dough with your fingertips, and pour the remaining herb oil over the top.
  10. Rest the dough, uncovered for 45-60 minutes, and at some point during this time, preheat the oven to 180°C Fan/Gas Mark 5 with an empty deep tray in the bottom
  11. When you are ready to bake, boil a kettle of water, and sprinkle your sea salt over the top or your dough.
  12. Carefully place your focaccia into the oven, pour about 1cm deep of water from the kettle into the hot tray and shut the oven door. Bake for 30 minutes.
  13. Slide a knife underneath the focaccia and tip it up to peep underneath. When the focaccia is golden all over the base it is ready. If it’s still a little pale in the centre, bake for longer, 5 minutes extra at a time until it’s done.
  14. Transfer the focaccia to a wire rack, and drizzle well with olive oil. Leave to cool before tucking in!

 

 

You can find out more about Jack and what he does on his website, as well as getting more tips, recipes and advice – and we’d thoroughly recommend that you do!