Gardener's Recipes
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We don't just like to grow things, we're also pretty keen on cooking & eating! Here's a selection of delicious recipes from our members... Saffron AranciniEveryone loves these little, golden balls - served at the Sauce Day 2023 lunch. MAKES 20 large pinch of saffron threads Soak the saffron in the wine while you prepare the risotto. Melt the butter in a large saucepan. Add the onion and garlic and cook over low heat for 3-4 minutes until softened but not browned. Heat the stock to simmering point in another saucepan. Add the thyme and rice to the onion and cook, stirring, for 1 minute to seal the rice. Add the wine and saffron and stir until the wine is all absorbed. Add several ladles of the hot stock, stirring continuously so that the rice cooks evenly. Keep adding enough stock to just cover the rice, stirring frequently. Continue in this way for about 20 minutes, or until the rice is creamy. For arancini, it is not so essential to keep the rice al dente. Add more water or chicken stock if the rice is not fully cooked. Make sure all this liquid is absorbed. Remove from the heat and stir in the Parmesan, then spread out onto a tray covered with clingfilm. Leave to cool and, if possible, leave in the fridge overnight. To make the arancini, roll a small amount of risotto into a walnut-sized ball. Press a hole in the middle with your thumb, place a small piece of cheese inside and press the risotto around it to enclose in a ball. Repeat with the rest of the risotto. Roll each ball in the breadcrumbs, pressing down to coat well. Heat enough oil in a deep-fat fryer or deep frying pan to fully cover the arancini. Heat the oil to 180°C (350°F), or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Deep-fry the arancini in batches, without crowding, for 3-4 minutes. Drain on paper towels and leave for a couple of minutes before eating. Serve hot or at room temperature. Panzanella SaladA great, easy salad, served at the Sauce Day 2023 lunch. 4 - 5 cups (loosely packed) stale bread , torn into 2.5cm/1” chunks 1 tbsp extra virgin olive oil 4 medium tomatoes 1 tsp salt 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled if you prefer 1 cup basil leaves , loosely packed Dressing - 2 tbsp red or white wine vinegar 1 tsp Dijon mustard 8 tbsp extra virgin olive oil 1 1/2 tsp garlic, finely minced
Preheat oven to 180°C /350°F (160°C fan). Toss bread chunks with 1 tbsp olive oil in a bowl. Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool. Cut tomato into 8 wedges each. Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing. Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently. Add Dressing ingredients into bowl holding the tomato juice, whisk well. Add bread to salad, pour over dressing. Give it a light toss. Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Broccoli SlawSource: Smittenkitchen.com - Deb Perelman Makes about 6 cups of Slaw. 2 heads of broccoli Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply hand chop it into smaller pieces. Use the stem and the florets. Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste. Should keep up to a week in the fridge. Banana, Fig & Walnut Loaf CakeRecipe from The Tivoli Road Baker by Michael James 155g plain flour 250g very ripe bananas, peeled (approx. 3-4) 115g walnut halves In a separate bowl, mash the very ripe bananas & lemon juice until soft, then stir in the eggs and vanilla. Gradually add the egg and banana mixture, beating well between each addition until fully incorporated. If the mix looks like it’s splitting while adding the egg, add a tablespoon of the flour mixture and mix till it comes together then continue adding the egg and banana mixture. Add the dry ingredients and mix gently until combined, then add the walnuts and figs and mix together. Pour the mixture into your prepared tin, then place the banana slices over the top. (It is important the slices are thin, otherwise they will sink into the batter as the cake bakes.) Sprinkle with raw sugar, if desired, then bake for 50-60 minutes, until the top is golden brown, and a skewer inserted into the middle comes out clean. Leave in the tin for a few minutes before transferring to a wire rack to cool. Sift icing sugar over the cake to make the banana glossy. Green Tomato PickleSource: Annie's Garden to Table - Annie Smithers Makes 6 – 7 x 300 ml jars. When the days get shorter and the last of your tomatoes aren't ripening, make this great pickle. So delicious with a big chunk of sharp cheddar... 2 kg green tomatoes 6 large onions 300gm coarse sea salt 1.2 litres white vinegar, plus extra to blend 1 kg raw sugar 1 teaspoon cayenne pepper 1 teaspoon chilli powder 1 teaspoon black peppercorns 1 tablespoon cloves 1 tablespoon ground turmeric 1 tablespoon mustard powder 35g cornflour Thinly slice the tomatoes and onion ( a food-processor slicing blade works well for this). Mix with the salt and leave overnight. Meanwhile, combine the vinegar, sugar, cayenne pepper, chilli, peppercorns and cloves in a large saucepan and simmer until the sugar is dissolved. Leave to stand overnight. Rinse the tomato and onion very well in cold water and squeeze out any excess moisture. Strain the pickling syrup, then return to the boil, then reduce the heat and simmer for 30 minutes. Mix together the turmeric, mustard powder and cornflour and add a little extra vinegar to make a paste. Stir into the boiling pickle to thicken the liquid. Bottle immediately in sterilised jars. Store in a cool, dark place for 12 months. Once opened, store in the fridge. Broad Bean Dip300 g double peeled broad beans 3 tbsp soft feta (greek yoghurt or creme fraiche also work) ½ lemon, juice 1 tbsp finely chopped fresh dill (basil or parsley also work) Bring a large pan of water to the boil. Add the broad beans and cook until tender. Drain and refresh in iced water, to keep their vibrant green. Blitz all but the herbs together in a food processor. Stir through the herbs, and season to taste. Eat with crunchy bread :)
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