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.

Pumpkin, banana and chickpea curry

I know I know, I hear you saying ‘that sounds gross’!  But wait, it’s not…… This was one of those random recipes that stuck. It’s not really a ‘type’ of curry, so it’s just called ‘curry’. I had it at a friends house for dinner a few years ago, since then I have been throwing it together fairly often. Not a weekly affair, but let’s say a few times a year when the pumpkins are good and cheap.

Pumpkin, banana and chickpea curry.

Pumpkin, banana and chickpea curry.

Ingredients are:

oil

1 small 5Acre brown onion, sliced

2 5Acre garlic cloves chopped finely

2 tsp grated or finely chopped fresh ginger

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp ground cinnamon

About half a kilo or more of cubed 5Acre peeled pumpkin

2 tbs hot Indian style curry paste (shop bought like madras)

3-4 ripe tomatoes chopped

enough vegie stock to just cover pumpkin

1 can/carton of cooked chickpeas drained

1 large banana

salt to season

fresh coriander (a handful chopped)

How:

Heat the oil, add the onion and saute until onion about to brown then add the garlic and ginger and saute for a couple of minutes.  Add the dried spices and fry for a few more minutes.

Add the curry paste and cook stirring for a few minutes (a lot of few more minutes hey?!) , then add the pumpkin, chopped tomatoes and cover with vegetable stock. Bring to boil then simmer until pumpkin is nice and soft. Add the chickpeas, and reduce if needed. The sauce/gravy should thicken. Turn off the heat, stir through the sliced banana and chopped coriander and serve with quinoa or steamed basmati rice. Bobs your uncle! It’s so yummy, trust me! Don’t forget to season with salt.

Are you doing anything interesting, boring or mundane with your pumpkin? whatever it is, it doesn’t matter. It’s all ideas. Send them to Mia at 5acrefarmblog(at)gmail<dot>com. 

You can send me your jack-o-lantern pumpkin pics and I’ll pop them on too! 

Aloo gobi with a twist…

I got this little recipe off the old internets. The twist….you guessed it, made with romanesco instead of cauliflower. Homemade aloo gobi is fresh, tasty and healthy. Little oil is used and the flavours come from using the correct spices. If you have the spices handy it’s rather easy. If you don’t have the spices in your cupboard they’re easy to find anywhere, even a regular grocery store. I replaced normal cauli with the romanesco, and for me it was really delish. But I do love romanesco cauliflower.

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This is the recipe I used, and it couldn’t be easier… http://www.food.com/recipe/aloo-gobi-potato-and-cauliflower-curry-22750

P.s. I also added a bit of water (a few tablespoons when I added the romanesco).

Kale and Pea Risotto

A dish I made quickly for my son’s dinner. I’m sure you can jazz it up a little. Adding some chicken would be more hardy also. I used one small 5Acre brown onion and half a 5Acre garlic clove chopped finely and sauteed in butter until softened. Add your risotto/aborio rice and stir until translucent. Add boiling vegetable stock and stir often until the rice is nearly cooked. Stir in the 5Acre kale finely chopped and throw in some frozen peas. Add more stock if required and heat through. Stir in a dash of thin cream (optional) and some grated parmesan. It’s that simple and takes 20 minutes. A quick and nutritious kids meal, but of course it’s also good enough for adults 🙂 .

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Romanesco Macaroni Cheese; the ultimate comfort food

This dish was inspired by a Jamie Oliver recipe, but somewhat different. It’s comforting and warming properties are perfect for these cooler days. I used the romanesco (broccoli or cauliflower, depends what country you’re in I believe) instead of the regular cauliflower variety used in Jamie’s recipe. The Romanesco is a sweet and nutty vegetable and adds plenty of flavour to an otherwise boring (albeit comforting) macaroni cheese.  Mine is vegie, but of course you could add ham or pancetta or something similar.

cauliflower macaroni cheese

Romanesco macaroni cheese

Ingredients:

500g macaroni

5Acre garlic (2 cloves chopped finely or crushed)

5Acre romanesco cauliflower (the whole thing!)

strong cheddar cheese grated (a good full cup or so)

bread crumbs

rosemary

salt and pepper

pinch of nutmeg

butter, flour and milk for a cheese sauce.

Firstly heat your oven of course. Boil a big pot of salted water. Trim and quarter the romanesco and put in the boiling water (stem down) and add your macaroni. Boil until pasta is al dente and reserve some pasta water for the dish (a good mug full). Drain both. Meanwhile make your roux and then make a white sauce adding cheddar cheese, the garlic and the pinch of nutmeg. Season to taste. Whizz up stale bread into crumbs with a little salt and fresh rosemary.

Pour the pasta and romanesco into a large baking dish. Gently break up the romanesco with a potato masher or tongs until mixed through the pasta. Keeping bite sized pieces of the romanesco. Stir through your cheese sauce and add enough of the reserved pasta water to make it more slippery and smooth and thinner. It will thicken on baking. Top with the bread crumbs and bake until browned and bubbling. Top with some grated parmesan if you wish.

What are you doing with your lovely 5Acre romanesco? or pumpkin? or courgettes? or capsicums? write to Mia at 5acrefarmblog(at)gmail<dot>com. It doesn’t have to be gourmet, but something you cook on a regular basis? Something in your repertoire?

Enjoy your 5Acre Farm vegies, see you soon! 🙂

 

 

Vegetarian shepherd’s pie

A hardy vegetarian shepherds pie. I made it up as I went so bear with me….

Fry up some:

5Acre onion and 5Acre garlic

Then  add:

5Acre courgette grated

5Acre carrot grated

Can of drained lentils

Can of diced tomatoes

Chopped mushrooms

A dash of worcestershire sauce and a little ketchup

salt and pepper

Reduce until thickened.

Top with mashed 5Acre potatoes and peas and cheddar cheese and bake until browned. vegetarian sheperds pie