Celeriac and blue cheese pithivier

Thanks to Lydia we have a new recipe!

I’m on holidays so my 5Acre vegetable cooking has been nada. Not back until January, but please, if you find you have used your 5Acre veg for even the simplest of meals….it’s an idea and I’d love to hear about.

Lydia:

‘Celeriac and blue cheese pithivier:

So this is basically a fancy pie, adapted from a recipe in the guardian by Marmaduke Scarlet. Perfect if you’ve got a spare celeriac lying around, which judging by the bountiful crop from 5Acre at the moment, there should be. Especially lovely with a green salad on the side.

Serves 3-4

A knob of butter

1 leek, chopped

1  5Acre garlic clove, finely chopped

a pinch of salt

1  5Acre celeriac (about 300g), peeled, finely sliced

Flour, to dust

250g puff pastry

Fresh thyme

100g blue cheese, crumbled

1 egg, beaten

1. Melt the butter in a frying pan and add the leek, garlic and a pinch of salt. Gently cook for 3-4 minutes then set aside to cool.

2. Blanch the celeriac slices in lightly salted, boiling water for 2-3 minutes. Drain and set aside.

3. Roll out the pastry on a lightly floured surface to about 5-6mm thick. Cut out 2 circles, one bigger than the other.

4. Place the smaller pastry circle on a lined baking tray. Prick several times with a fork. Lay some celeriac slices over the smaller circle, leaving a margin of at least 2cm around the edge.

5. Add a little of the leek mixture. Sprinkle over some thyme and crumbled blue cheese and season with black pepper. Repeat in layers until you’ve used all the filling. Brush the pastry margin with a little beaten egg. Lay the larger circle on top and press down the edge to seal.

6. Cut a tiny circle in the top, to allow steam to escape. Brush with egg and chill for 20 minutes.

7. Bake for 30-35 minutes at 180C/gas mark 4 until golden.’

Picture from the Guardian by Marmaduke Scarlet.

Picture from the Guardian by Marmaduke Scarlet.

Stir-fried spring greens with eggy rice

This was a nice healthy dish using 5Acre Farm spring greens and served with a Jamie Oliver inspired quick spicy eggy rice.

Stir-fried spring greens with eggy rice

Stir-fried spring greens with eggy rice

I’m trying to remember all the ingredients I included as I made it about 4 weeks ago (not very up to date with this one!) and I was also using up any veg I had in the fridge. Here goes:

Firstly, the rice:

1 and a half cups of basmati rice, rinsed until water runs clear and cook absorption method. When the rice is cooking, lightly whisk 3 eggs, 2 tablespoons of soy sauce and 2 tablespoons of sesame oil. When the rice is nearly cooked and water nearly absorbed, pour over the egg mix, very lightly fluff with a fork and replace the lid until the egg and the rice is cooked. When it’s done, throw in some chopped coriander and chopped parsley and a dash of sweet chilli. Now it’s ready to serve with a stir-fry or suits anything asian inspired really.

For the stir-fry….

A big bunch of 5Acre Farm spring cabbage leaves

2 cloves garlic

Zucchini

5Acre Farm kohlrabi, just one

About 5 x 5Acre Farm spring onions

About 2 cm of ginger

Just roughly chopped all of these, threw in the garlic and ginger finely chopped. Added some soy sauce and a dash of sweet chilli, chilli powder or fresh chillies to taste (I love chilli) and a good squeeze of lime and wok fry for a few minutes.

Serve with the egg rice and top with more chopped fresh coriander or parsley.

Eggy rice

Eggy rice

 

 

Rice noodle stir-fry

This is one of my go to meals when I am scrounging up left over vegetables in the fridge, chop it all up, stir-fry it, add a brilliant sauce and add lots of thin rice noodles. Grab your chopsticks, this is the best noodle dish!

My vegetable ingredients are always different, just throw in what you like to stir fry. I’ll list what I used last week to give you an idea. The sauce is always the same though. I buy thin rice noodles (a bit thicker than vermicelli, but you can use what ever tickles your fancy; thick rice, hokkien etc).

Stir fry noodles

Mia’s stir fry noodles

Okay, so where do I start….(I’ve underlined the ingredients to make it easier).

The vegetables:

5Acre  carrot (3 small ones sliced)

5Acra spring onions (about 4-5) chopped

5Acre spring cabbage leaves (about 6 roughly chopped)

5Acre garlic (crushed or chopped thrown in with the veg)

5Acre brown onion (1 sliced thinly)

Red cabbage (about a quarter, thinly sliced)

Red pepper (1 sliced into strips)

Broccoli (chopped roughly)

Big hunk of ginger (chopped finely or grated) (I love ginger so I use a lot)

Chilli powder to taste

Chop them all comparatively equal in terms of cooking time and throw them all into one big bowl ready to be stir fried (set aside while you make your sauce)

Next…the sauce

In a small bowl add the following:

About 1/2 cup soy sauce (for saltiness)

2 tbs kecap manis or sweet soy (for sweetness and saltiness)

Juice of one lime (for sourness)

2 tbs tamarind puree (sweet sour and little bitter)

a dash of sweet chilli for sweetness

Stir vigorously and taste. Add more of any of the sauce ingredients if you think it needs it. Maybe it’s too sweet, add some more soy etc.

Now that you’re all set, boil some water and get your noodles on the go. Because it’s a noodle dish I like to use:

2 big packs of dried thin rice noodles.

You have to be careful not to overcook them so check frequently. As soon as they’re cooked al dente, drain and rinse under cold water to prevent them going sticky and lumpy. You can heat them under hot tap water when you need to add them to your stir fry.

Heat a wok on high heat, add a little oil and when it’s cracking, throw in all your vegetables with the garlic, chilli and ginger. Add a couple of tablespoons of the sauce to the vegetables as they cook. I like my vegetable crunchy, so you don’t need to cook for long. Toss the veg all about, cooking them evenly. When the veg are cooked to your liking, push them to the side of the wok. Scramble:

One or two eggs

in a bowl and scramble them in the wok next to the veg. When it’s cooked, heat your noodles, then add them to the wok, followed by the sauce and toss to coat (I find it easiest to use 2 spatulas). In the last moment, stir through some:

Freshly chopped coriander.

It sounds very time consuming, but I assure it’s not. Once you’ve prepared everything, it only takes minutes to cook :).

I love this midweek, eating a big bowl of tasty and healthy noodles on the couch with my beloved chop sticks.

Cooking the egg in the stir fry

Cooking the egg in the stir fry

Kohlrabi Carpaccio

kohlrabi

This recipe was prepared by Charlotte, using the lovely fresh and crunchy 5Acre kohlrabi included in our share this last week. Kohlrabi can be thought as tasting like a very mild turnip, although it is actually related to the cabbage in a distant past. It can be eaten raw, stir-fried, steamed or boiled. The leaves can be eaten too, use in salads or the like.

Kohlrabi is high in fibre, rich in vitamin C and B vitamins, phytochemicals and includes good levels of minerals such as copper, calcium, potassium and iron. Yay!

It stores well in the fridge, but the outer leaves should be removed to extend its storage life.

Anyway, now, where was I? Oh, the kohlrabi carpaccio….. Okay so this is a recipe by Hugh Fearnley-Whittingstall but prepared by Charlotte. It’s a quick and easy salad to make and very refreshing. Charlotte couldn’t find hard goats cheese in Earlsdon but used Berkswell ewe from Kendall’s Deli instead and said it was ‘gorgeous’! Please see photo for recipe. 

kohlrabi carpaccio

carpaccio recipe

Kale

Kale from 5 Acre Farm

Kale from 5 Acre Farm

I don’t know about you, but I love kale! Kale is a form of cabbage with green and purple leaves. It is very high in beta carotene, Vitamin K, Vitamin C, folate, is rich in calcium, iron, magnesium and potassium and has many anti-cancer properties. Kale has also been shown to lower cholesterol and decrease absorption of dietary fat. Sounds like a superfood to me. Many health conscious folk now eat kale raw, dehydrated or in fresh juices. It can also be lightly stir fried or steamed.

My favourite quick side dish is to stir fry chopped kale with a tad of butter, rapeseed oil and a good quality sea salt. Stir fry until just limp. beautiful.

Check out this website for some fantastic kale recipes and more information: http://www.discoverkale.co.uk/

Kale from 5 Acre Farm

Kale from 5 Acre Farm

Red mustard leaves

Red mustard leaves from 5 Acre Farm

Red mustard leaves from 5 Acre Farm

Red mustard leaves are a member of the brassica family, along with turnips, broccoli and cabbage. The leaves are succulent and tender, while the stems are crisp and crunchy and elicit a savoury, spicy and peppery flavour. Use red mustard leaves in salads, braising and in pickling recipes and it also pairs well with many other savoury foods such as poultry, legumes, pork, fish and cheeses. Personally, I add it raw to any salad, and thrown into your favourite stir fry is a great use as well.

Here is a recipe that sounds lovely for the coming warm weather and a good time to start eating lighter cooler meals :

MUSTARD GREENS AND BULGUR SALAD

I have not tested this one myself, I think you could make it healthier by swapping bulgur for quinoa and keeping the walnuts raw. Check it out!