Recipe of the Month
OCTOBER - Autumn is upon us already and the cold dark nights mean I have been feeling like warm comfort food. For me this time of year is all about casserols, hotpots, soups and filling stick to your ribs cooking. On our allotment and polytunnel we are harvesting squashes, pumpkins, chillis, swiss chard, winter kale and jerusalum artichokes. Try these receipes for something a bit different . Ayesha Wilkinson
Creamy Jerusalem Artichoke Soup - Serves 4
1.2kg jerusalem artichokes, peeled and sliced, 100g butter, plus a knob extra, 2 medium onions, peeled and finely chopped, 1 stick of celery, finely chopped, 2 cloves of garlic, crushed, 2 litres of decent chicken stock, Salt and pepper 100ml double cream, 2 handfuls of parsley, finely chopped.
Artichokes turn brown when you peel them, so to stop ths from happening, squeeze half a lemo into a bowl of water and add the peeled artichiokes.
Melt the 100g of butter in a large saucepan and gently fry the onion, garlic and celery until softened. Don't brown them. Add the sliced artichokes and the stock. Bring to the boil and simmer for 30 minutes or until the artichokes are really soft. Remove from the heat and using a blender, blend until smooth. Season well and stir in the cream, parsley and the extra knob of butter. A few crunchy croutons add a ice touch if you fancy it.
Spicy Pumpkin Fritters
1 tsp vegetable oil, for greasing, 1kg/2lb 4oz pumpkin, peeled, thinly sliced, 30g/1¼oz plain flour, plus a bit extra for dusting, 5cm/2in piece fresh root ginger, peeled and grated. For the batter 200ml/7fl oz light lager, 100g/3½oz flour
175g/2¾oz ice cubes, vegetable oil, for deep frying. To serve 4 spring onions, trimmed, finely chopped, 1 red chilli, finely chopped, 2 tbsp soy sauce, sweet chilli sauce.
Lightly grease a plate with oil. Bring a small amount of water to the boil in a pan and reduce the heat until the water is simmering. Place a steaming basket over the water (without the base of the steaming basket touching the water). Place the plate into the basket.
Put the pumpkin slices onto the plate and cover the steaming basket with a lid. Steam the pumpkin for 10 -15 minutes until tender. Remove the pumpkin and put aside to cool, draining off any liquid in the basket. Mash the cooked pumpkin with a fork and add the flour and ginger and mix until well.
Using your hands mould the pumpkin mix into 15-20 small patties and sprinkle a plate with flour and dredge the pumpkin patties in the flour until well coated. Make up a batter by mixing together the lager and flour until it forms a smooth paste. Add the ice cubes and stir until just combined. Put to one side until the ice starts to melt.
Heat the oil in a heavy-based pan or a deep-fat fryer heated to 180C. When the ice has half melted, dip the pumpkin cakes into it and carefully lower the pumpkin fritters into the hot oil, in batches. Fry for 2-3 minutes until crisp and golden-brown. Remove from the pan using a slotted spoon and drain on kitchen paper. Keep warm.
Mix together the chopped spring onions, chopped chilli and soy sauce. Serve the pumpkin fritters with small bowls of the soy dipping sauce and sweet chilli sauce. Yummy!!
SEPTEMBER - This year so far has been a fantastic growing season here in the Westcountry. I have so many courgettes and onions garlic and tomatoes at this time of year, I really look forward to making one of my favourite dishes with all my allotment produce (so satisfying). This dish can be made in larger quantities and frozen and feel free to add more chilli if you like it spicy!! Ayesha Wilkinson - Secretary
Mediterranean Ratatouille
1 large red onion, sliced. 2 large cloves of garlic finely chopped. 1 red or green chilli (optional) finely chopped. Courgettes cut into chunks. 1 tin of chopped tomatoes or 4-5 fresh large tomatoes chopped. 1 tablespoon of tomato puree. Pitted black olives, halved. A good handful of chopped fresh parsley. Olive oil. Salt and pepper to taste.
Heat olive oil in a deep frying pan and add the onion, garlic and chilli (if using). Fry until softened. Add the courgettes, tomato puree, olives and tomatoes, stir well, cover and cook gently for 15-20 minutes. Remove cover and continue cooking until sauce reduces and thickens. Add the parsley and season to taste. Delicious with breaded chicken and homemade potato wedges.
For wedges
Use 3 or 4 large potatoes washed with skin on. Slice into wedges(not to thick) and place into a bowl with olive oil salt and pepper and a teaspoon of paprika, toss together and then lay the wedges out in rows on a baking tray. Bake at 200 c for approx 20 minutes turning halfway through until golden brown and crispy.
ENJOY!!