October Seasonal Produce

Fish – Brill, cod, coley, Dover sole, eels, grey mullet, gurnard, haddock, hake, monkfish, plaice, squid, turbot.

 

Fruit – Apples (cooking, Bramleys, Cox’s Orange Pippins, crab and eating), berries (autumn raspberries, blackberries, cranberries, rowanberries), bullaces, citrus (clementines, kumquats, lemons, Valencia Oranges) damsons, dates, elderberries, figs, kiwi fruit, pears (conference), persimmon, plums, pineapples, pomegranates, quinces, sloes, starfruit, tomatoes (beef, cherry and plum).

 

 

Game – Grouse, guinea fowl, hare, partridge, pheasant, rabbit, teal, venison, woodcock.

 

 

Herbs – Basil, chives, coriander, dill, garlic, Hamburg parsley.

 

 

Meat – Autumn lamb.

 

 

Nuts – Almonds, chestnuts, cobnuts, hazelnuts, pistachios, sweet chestnuts, walnuts.

          

                            

Oily Fish – Herring, mackeral, salmon, sardines, tuna.

 

 

Poultry – Duck, goose.

 

 

Shellfish – Brown crab, clams, crab, lobster, mussels, native oysters.

 

 

Spices – Galangal, ginger.

 

 

Vegetables – Artichokes (globe and Jerusalem), aubergines, beans (flat and runner), beetroot, broccoli, Brussels sprouts, cabbages (celtic, pointed, prima, red, Savoy and white), cauliflower, cardoons, carrots (Chantenay), cauliflower, cavalo nero, celariac, celery, chicory, chilli peppers, Chinese leaves, cress, fennel, galangal, kale, leeks (baby and ordinary), lettuce (lambs and radicchio), mushrooms (black trompette, cep, chantrelle, closed cup, field blewit, girole, oyester, shitake, wild and yellow tip), onions (red, salad, shallots and white), pak choi, parsnips, pea shoots, peppers, potatoes (Cara, Desiree, King Edward, Maris Piper, Shitake and Wilja), radish, salsify, spinach, squashes (acorn, butternut, courgettes, cucumber, marrow, pumpkin and winter), swede, sweetcorn, sweet potatoes, Swiss Chard, watercress, yams, young turnips.

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Plum Chutney

Plums make a wonderful chutney, try them on a cheese or a ham sandwich or a salad for the best results.

Ingredients
1 1/2 lbs plums
8oz cooking apples
1 1/2 large onions
1 clove garlic

1 teaspoon ground ginger 
8oz raisins 
8oz soft brown sugar
8oz demerara sugar
1 pint malt vinegar
1 tablespoon salt
1 small cinamon stick 
1/2oz whole allspice berries
1 teaspoon whole cloves

Method
1 Wash and dry plums, cut in half and remove stones.
2 Core and grate apple (do not peel).
3 Remove skin off the onion and grate.
4 Add fruits and onion to presrving pan.
5 Crush garlic and add to pan.
6 Add ginger, raisins, sugars, vinegar, salt and stir thoroughly.
7 Wrap cinanmon bark, allspice berries and whole cloves in muslin, seal with string and add to the pan.
8 Bring ingreedients to the boil, lower the heat and simmer for 2 – 3 hours stirring occassionally.
9 The chutney is ready when 90% of the vinegar has evapoarted and the chutney thickens. Do not overboil as the chutney continues to thicken when cooling.
10 Cool slightly. Remove muslin bag.
11 Ladle into sterilized jars. Leave to cool.
12 Seal with a waxed disc and a cloth type lid or a non metallic screw on lid.

        

Notes

Yield – about 3lbs

Leave to mature for at least a month before eating.

Store in a cool place before opening.

Once open, keep refrigerated.

Should last if stored correctly for at least 12 months in a perfectly edible condition.

Damsons can be used but do boil them first to remove the stones easily.

Do not use a waxed disc and a screw on lid as this will promote mould to form.

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Skorthalia

The original recipe is Greek, but this is an updated version.  This is best served with fish dishes.   Ingredients 3 garlic cloves 1fl oz cold water ¼ teaspoon salt 2oz mashed potatoes 1oz ground almonds 1fl oz white wine vinegar 5fl oz good quality olive oil   Method 1 Place all the ingredients into a blender. 2 Blitz thoroughly.   Serve immediately or store in the fridge.

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Orichietti Broccoli

Broccoli is my favourite vegetable, I adore this recipe made with ordinary broccoli or calibrese, which work equally well.  This is based on the Gino D’Acampo version of the recipe.

Ingredients
300g /10 1/2 oz orecchiette pasta
450g /1lb purple chopped sprouting broccoli
1 peeled and finely sliced garlic clove (optional)
2 dried crumbled chillies
50g/2 oz Parmesan
2 teaspoons virgin olive oil
100g /4 oz diced pancetta 
salt and pepper

Method
1 Cook the broccoli in boiling salted water until just tender, drain well.
2 Heat the olive oil in a frying pan.
3 Add the pancetta and garlic, and cook until soft, but not crisp.
4 Add the broccoli and chilli. Mix well.
5 Stir over a gentle heat for a few minutes
6 Meanwhile cook the orecchiette in boiling salted water until al dente.
7 Drain the orecchiette pasta.
8 Add to broccoli mixture, toss well.
9 Season to taste. 
Serve with parmesan. 

Serves 4

Notes
Calibresse can be used instead of purple sprouting broccoli.
                                                

Smoked streaky bacon can be substituted for pancetta

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September Seasonal Produce

Fish – Cod, coley, Dover Sole, gurnard, haddock, halibut, plaice, sea bass, sea bream, sprats, turbot.

 

Fruit –  Apples (Bramley, Discovery and Worcester Pearmain), berries (blackberries, gooseberries, raspberries), figs, grapes, melons, nectarines, oranges, peaches, pears, persimon,  plums (damsons, plums), pomegranates, quinces, raspberries, red currants, star fruit. tomatoes (ordinary and plum).

 

Game – Grouse, guinea fowl, hare, partridge, pheasants, quail, rabbit, teal, venison, wood pigeon.

 

Herbs – Basil, chives, coriander, dill, garlic, mint, parsley, rocket, sorrel.

 

Meat – Autumn lamb.

 

Nuts – Almonds, cobnuts, pistachios, walnuts.

             

Oily Fish – Brown Trout, herring,  mackeral, pilchards, salmon, sardines, tuna.

 

Poultry – Duck, goose, mallard.

 

Shellfish – Clams, crab, crayfish, Morecambe Bay Shrimps, mussels, oysters, scallops.

 

Vegetables – Asparagus peas, aubergine, beans (bobby, borlotti, broad, cannelini, dwarf, French – purple and yellow and runner), beetroot, broccoli, Brussels sprouts, cauliflower, cavalo nero, celeriac, celery, chillies, fennel bulb, garlic, globe artichoke, kale, kohlrabi, lettuce (lambs lettuce), mushrooms (chantrelle and wild), mustard leaves, okra, onions (shallots), pak choi, parsnip, pea shoots, peas, peppers, potaoes (Belle de Fontanay, la Ratte potatoes, maincrop, new, pink fir apple and Roseval), radishes, rhubarb, salsify, samphire, spinach, squashes (courgette, cucumber, marrow, pumpkin), swede, sweet potato, sweetcorn, Swiss chard, turnip, watercress.

 

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Rouille

Rouille sounds impressive and tastes impressive but it is so easy to make and it does make a difference to fish dishes.

 

Ingredients

4 level to heaped tablespoons Harissa paste

1 heaped tablespoon tomato puree

1 level tablespoon ground coriander

5 to 10 small green chillies

1 level teaspoon salt

1 level teaspoon cayenne pepper

2oz fresh white breadcrumbs

3 garlic cloves

1 egg yolk

¼ pint olive oil

 

Method

1 Place all ingredients in a blender, except the olive oil.

2 Blend until a smooth paste is formed.

3 With the motor still running add the olive oil in a slow trickle until the consistency required is achieved.

 

Serve with fish and with fish soups in particular.

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July Seasonal Produce

Cheeses – Feta, Goats milk cheeses.

 

 

Fish – Cod, halibut, John Dory, monkfish, plaice, scottish squid, sea bass, sea bream, sole (Dover and lemon), turbot, whiting.

 

            

Fresh Water Fish – Pike.

             

 

Fruit – Apricots, berries (blackberries (garden and wild), blueberries, boysenberries, gooseberries, loganberries, raspberries, strawberries, tayberries, tummelberries), cherries, currants (blackcurrants, redcurrants and whitecurrants), figs, grapes, greengages, lime, mangos, melons (Ambrosia, galia, galaxy and watermelons), mirabelles, nectarines, papaya, passion fruit, peaches, pears (Bartlets), plums, tomatoes (baby plum and plum).

 

 

Flowers – Courgette flowers, elderflowers.

 

 

Game – Venison, wood pigeon.

 

 

Herbs – Basil, chives, coriander, dill, fennel, garlic, mint, parsley, sage, thyme.

 

 

Meat – New season lamb.

                  

           

Nuts – Cashews.

              

                      

Oily Fish – Herring, mackeral, pilchards, salmon (farmed and wild), sardines, trout (rainbow and sea), tuna.

 

 

Shellfish – Clams, crab, crayfish, lobster, prawns, scallops, shrimps.

 

 

Vegetables – Artihokes, aubergines, beans (broad, French and runner) beetroot (golden and red), broccoli, cabbage, cape broccoli, carrots, cauliflowers, cavalo nero, celery, chiilies, curly endive, endive, fennel bulb, garlic, globe artichokes, lettuce (butterhead, iceburg, lambs, lollo rosso and oakleaf), mushrooms (oyster), mustard leaves, onions (salad (scallions/spring), shallots), pak choi, peas (mangetout, peas, pea shoots, petite pois, sugar snap peas), peppers, potatoes (main crop, new potatoes), radishes, rhubarb, samphire, sorrel, spinach, spring greens, squashes (courgettes, cucumbers (rigid and smooth), petty pan), sweetcorn, sweet peppers, Swiss chard, watercress.

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Grilled and Stuffed Mushrooms

Grilling is a super way of cooking mushrooms and combining them with smoked ham and goats cheese it is a marriage made in heaven.  I find it makes a great starter as well as a light lunch.   Ingredients 8 large field mushrooms 1 finely chopped garlic clove 8oz crumbled mild to medium goats cheese 4 diced slices smoked ham 1 – 2 tablespoons freshly chopped parsley toasted bread to serve   Method 1 Oil a baking tray. 2 Clean the mushrooms by brushing or wiping clean (no need to peel or wash). 3 Place them on the tray with the gills (the brown/black bits facing upwards). 4 Sprinkle over the garlic. 5 Sprinkle over the smoked ham. 6 Sprinkle over the goats cheese. 7 Pour over a small amount of olive oil. 8 Cover the tray with aluminium foil. 9 Bake at 200 degrees centigrade/gas 6 for 8 minutes. 10 Carefully remove the foil. 11 Return the mushrooms to the oven and bake for about 5 minutes or until the mushrooms are soft and the cheese is bubbling and melted. 12 Sprinkle with freshly chopped parsley scattered on the top.   Serve with warm fresh bread and a salad   Serves 4 as a light lunch

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Garlic Mashed Potatoes

This version is not for the faint hearted, it is so rich and creamy and so full of flavour, it’s worth giving it a try on a special occassion.

 

Ingredients

 

150ml single cream

1 sliced garlic clove

450g (1 lb) large diced floury potatoes

25g (1oz) diced butter

1 – 2 tablespoons freshly chopped fresh parsley

 

Method

1 Place the potatoes into a large saucepan, cover with cold water, bring to the boil.

2 In a small saucepan place the cream and the garlic.

3 Heat until almost boiling, then remove from the heat.

4 When the potatoes start to boil add a pinch of salt (if using).

5 Reduce the heat to a simmer and cover, cook for 15 minutes or until cooked.

6 Drain the potatoes.

7 Place the potatoes back onto the heat and dry thoroughly.

8 Mash the potatoes well.

9 Add the butter and mix well with a wooden spoon.

10 Place a sieve over a measuring jug and pour in the cream and garlic mixture, throw the garlic away..

11 Gradually add the cream beating well after addition until the required consistency is achieved.

12 Check for seasoning, adjust as required.

 

Serve immediately for the best results.

 

Serves 2

 

Notes

Floury potatoes – Desiree, King Edwards, but at a pinch Maris Piper will suffice.

     

Cream – do not allow to boil or it will curdle.

             

Instead of mashing you can press the potatoes through a sieve or use a ricer, a food processor is not reccomended as they can go claggy.

                  

Not suitable for freezing as the potatoes will go dreadfully watery and soggy.

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