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

 

 

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