Recipe: Turnip Dauphinoise

Our Veg of the Week at the Wilde & Greene Farm Shop last week was the Golden Turnip. To celebrate this tiny (but triumphant) vegetable I made turnip dauphinoise, just to see whether it was possible. It was, and it was great. I’ve put together the recipe for you so that we can all share the power of the turnip.

It’s a great side dish to meat and goes very well with leafy veg such as kale, spinach or brussell tops.

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Ingredients:

3 cloves garlic, finely chopped

5-6 medium turnips (golden or regular) peeled and thinly sliced

227ml (one pot) organic double cream

100ml milk

100g parmesan cheese, grated

 

Method:

Pre heat oven to 180° or gas mark 4.

Slowly heat the cream and milk in a medium pan until it starts to thicken. Add the garlic and turnips to the pan and allow to cook slowly for 10-15 minutes when the turnips have slightly softened.

Once they have started to soften, pour the mixture into a deep tray, ensuring that the mix is not too spread along the bottom of the tin (there must be a good thickness to it to make sure that it cooks before burning). Add the parmesan cheese to the top of the mixture (I also added cherry tomatoes whole which was lovely) and put in the oven for 30-40 minutes. Once the top has browned and the turnips are fully cooked, serve.

 

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Winter Soup Recipes

As you’re probably aware, we’ve opened a shop in Suffolk (apologies for the non-stop talk about it!)

One thing we’ve started doing at the shop is selling takeaway soups using the organic produce that we sell, which have been going down a storm.  We’ve had a lot of interest in the recipes that we use, so we thought we’d share a few of them here.  The ones that I’ll tell you about are all of the recipes that I’ve used in the past week.  All of the produce is seasonal and is available now through the box scheme on the Greener Greens website.

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Butternut Squash, Red Pepper & Sweet Potato Soup

  • One large butternut squash, peeled and halved
  • Two red peppers
  • Two medium sweet potatoes, halved
  • Pinch of nutmeg
  • Two cloves of garlic
  • One vegetable stock cube in 700ml hot water
  • One handful of green lentils

This one is dead easy  – simply roast the peeled butternut squash and the halved sweet potatoes at 180 degrees in the oven for around ten minutes. Whilst they’re roasting, chop the garlic cloves and the peppers and gently fry them until soft and then add the nutmeg.

Then, add the squash and the sweet potato into the pan and add the stock with the water. Let the pan simmer with the lid on until everything is soft. Then, blend the mixture using a hand blender. Add more water if you require a thinner soup, and add more nutmeg, salt and pepper to taste. We add chopped parsley too.

 

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Carrot and Sweet Potato Soup

  • 500g orange carrots, roughly chopped
  • 3 medium sweet potatoes
  • One clove of garlic
  • One red pepper

This soup is a really lovely winter warmer. I kept it quite thick when I sold it in the shop, again with chopped parsley on top. The colour is gorgeous on this one (unlike the purple carrot one!) So

Chop and boil the carrots in water that just covers over the top of them. Meanwhile, fry the garlic, turmeric, chilli and ginger in a pan. Once the carrots have softened, add the fried ingredients to the pan and blend using a hand blender.  Add salt and pepper to taste.

 

Purple Carrot, Chilli, Ginger & Turmeric Soup

  • Two bunches of purple carrots
  • Half a chilli
  • One clove of garlic
  • One arm of ginger (or more to taste)
  • One finger of turmeric
  • One handful of green lentils.

This soup has a great kick, but looks very dark. The lentils add a beautiful glossy sheen to the soup when blended. This one is better thinned out and is delicious with natural yoghurt and coriander on top.

Chop and boil the carrots and lentils in water that just covers over the top of them. Meanwhile, fry the garlic, turmeric, chilli and ginger in a pan. Once the carrots have softened, add the fried ingredients to the pan and blend using a hand blender.  Add salt and pepper to taste.

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Pumpkin, Red Pepper & Nutmeg soup

  • One large pumpkin
  • One courgette
  • Two cloves of garlic
  • One large onion
  • Three red peppers, roughly chopped
  • Nutmeg, a generous amount
  • 750ml stock

This soup is a lovely looking winter warmer. It’s a great use for a pumpkin that’s been designed for eating and not carving!

Fry the onion, courgette, garlic and peppers in oil with the nutmeg until they have softened. In the meantime get stuck into the pumpkin! Scrape out the seeds and peel off the skin before cutting into chunks and adding into the mix. Don’t add the stock for a few minutes – let the pumpkin soften in the heat before adding it in. Once it’s in, put the lid on the pan and allow to simmer for around ten minutes, or until the pumpkin is softened.

Once everything has gone a bit mushy, blend with a hand blender and add salt and pepper to taste. Add chopped basil on top if you like, it compliments the soup really quote nicely!

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Recipe: Pesto Spaghetti with Tofu

In this hot weather we don’t really want to spend time cooking! We’ve come up with a great simple recipe for your dinner – homemade pesto with spaghetti or tagliatelle and optional tofu. It works wonderfully with a tomato & red onion salad.  It’s really quick and easy to make and basil is one of the healthiest of the herbs!

Make the Pesto:

2 cloves garlic

1/2 handful of pine nuts

50g basil

parmesan cheese to taste

Put the garlic and pine nuts in a food processor and chop them.  Then add the basil leaves (no stalks) and do a short burst so that the leaves are chopped, but not too finely.  Add some water to emulsify, give the processor a burst and then add grated parmesan cheese. Give the processor a burst and finally drizzle in a small amount of olive oil while the food processor is on.

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For the Pasta:

2 Courgettes, cut lengthways

250g spaghetti or linguine

150g tofu, cut into small cubes

Meanwhile, bring a saucepan of water to the boil and add the spaghetti along with the courgettes cut lenghtways. simmer until pasta is just done. If you’re using tofu, heat up a frying pan with olive oil and cook until slightly brown. Add half of the pesto to the pan to warm up, then add pasta and courgettes and season.  When warmed through turn onto plate and top with remaining pesto.

At the moment we have particularly gorgeous basil from Kent. Why not add it as an extra to your box?

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A Surrey Kitchen Recipe: Asparagus and Bok-Choy Frittata

We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen. We asked her to create a recipe for the summer from some produce that we sent her. She came back with not one, but two brilliant recipes!  We’ll be keeping the second one from you for another week or so, but in the mean time here’s a great recipe for Asparagus and Bok-Choy Frittata. 

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Asparagus and Bok-Choy Frittata

Emma says:
“I adore Italian/Spanish Frittata but you do not need to limit yourself to traditional ingredients like onion, red pepper, garlic and cheese.  Here is a frittata with the Asian flavours of Bak Choy, grated ginger and asparagus for something a little different this summer.  Perfect for lunch in the garden or packed up in a tupperware box for a picnic with friends and family.”
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Ingredients

 

2 tablespoons cooking oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 pinch paprika

1 small head bok choy, cut into 1-inch pieces

¾ pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces

¾ teaspoon salt

¾ teaspoon pepper

9 eggs, beaten to mix

¼ teaspoon fresh ground black pepper

 

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Preparation Method:

 

1) Preheat oven to 325 F/165C. In a medium cast iron or ovenproof non-stick frying pan, heat the oil over moderate heat.

2) Add the ginger, garlic, paprika and cook, stirring, until fragrant (approx. 30 seconds).

3) Add the bok choy and cook stirring, until the leaves wilt, about 2 minutes.

4) Add the asparagus, salt and pepper and continue to cook, stirring occasionally, until the vegetables are almost tender (approx. 3 minutes more).

5) Evenly distribute the vegetables in the pan and then add the eggs and a touch of remaining salt and pepper.

6) Cook the frittata, without stirring, until the edges start to set, about 2 minutes.

7) Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

 

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That’s it, simple yet incredibly effective. We’ll be posting up Emma’s second recipe next week, which leaves you plenty of time to try this one! For more recipes visit Emma’s blog – Surrey Kitchen.

Paprika is used in this recipe. It is an anti-oxidant spice that really helps to fight disease. It’s a nice little addition to any recipe – find out more health benefits of herbs and spices on our previous blog post.

 

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!