I often get left with carrots at the bottom of the fridge. They play an overlooked, but important, base in so many meals: part of a mirepoix, in casseroles and in pies to name a few. Rarely, in my kitchen anyway, do the carrots get to be the star of the dish. So when some beautiful rainbow carrots arrived in the veg box it would have been rude to simply chuck them into various dinners. This time, I wanted to celebrate this lovely root in a rainbow carrot tart with summer herbs and goat’s cheese. A seasonal halfway tart if you will; one that is both full of summer flavours and the anticipation of autumn.
Sweetcorn Chowder
I always like seeing sweetcorn growing in the fields near where I live; it’s one of my absolute favourite vegetables. The only thing that is a little irritating is the inevitable corn-stuck-in-the-teeth situation which ensues after consuming corn from the cob. Particularly irksome if surrounded by unfamiliar company. Worth it though; especially if you’re lucky enough to have a 50:50 butter to corn ratio. If you’re looking for something different to try with your cobs, this sweetcorn chowder is my most favourite soup ever.
Leek, Cheese and Potato Pie
I like pastry. I also like cheese and I would happily barge anyone out of the way to get my hands on a cheese, onion and potato pasty. The perfect combination of cheese, potato, onion and pastry can be hard to find and I like chunks of potato and onion not a mush; so I thought I’d best go about making my own version so I can make it just right. It’s also British Pie Week next week so the timing of my pie baking is ideal.
Ingredients
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You will need (for a pie for four):
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1 medium potato, peeled and in small cubes
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£0.20
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1 large leek, finely sliced
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£0.50
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1 tbsp plain flour
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£0.02
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75ml milk
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£0.05
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125g strong cheddar cheese, grated
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£1.00
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Small handful chopped chives
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£0.20
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Salt and pepper
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£0.02
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Small knob of butter plus extra for greasing
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£0.10
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Milk for brushing
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£0.02
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Readymade and rolled shortcrust pastry
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£1.50
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Total
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£3.61
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Method
Boil the potatoes and cook for 7-10 minutes or until tender then drain and put to one side.
Luxury Leek and Potato Soup with Homemade Soda Bread
When I was younger I didn’t much care for vegetables. The one exception to this was my regular request for ‘Mummy’s Vegetable Soup’. I had tried soup in tins, in restaurants or at other people’s houses but nothing else came close. I think the thing that fascinated me about it was that no matter what amount or combination of vegetables went in (never potato) it would always come out somewhere between green and orange and it would be just right. No stock, no cream, no cheese it was just vegetables and water. It was my Mum’s way of clearing out the fridge, feeding me vegetables (willingly!) and it was even better after a snowball fight.
Review: Barber’s 1833 Cheddar and Twice Baked Cheddar Soufflés
Who doesn’t like a bit of cheese? Over the last couple of years I think Cheddar has been getting a bit of a bad name. Indeed ‘cheddar’ can be used to describe any cheese where the cheddaring process had been used to make it; hence, a piece of chewy, nasty, plastic cheese can be called Cheddar along with lovely, crumbly, exemplary artisan Cheddars.
Barber’s kindly invited me to the BBC Good Food Show last year in Birmingham and I really enjoyed it. I had a good old chat to Barber’s about their cheese; they use their own starter cultures to make their cheese and I was amazed at the difference each culture can make to the end flavour of the cheese. Some will give it an earthy, Marmite flavour and others will give a slight sweetness. In order to enjoy their cheese Barber’s gave me all the ingredients and a recipe to make a delicious twice baked cheese soufflé.
Hot Cucumbers with Wet Garlic and Chilli
I don’t like to be rude but sometimes a cucumber can be a pain in the backside. What do you DO with it? Yes it’s very nice quartered and added to a salad; occasionally I go somewhat exotic and fork the edges of the cucumber before adding it, it’s terribly exciting. I have wanted to try a chilled cucumber soup and also thin slices with a little salt, sugar and sherry vinegar but every so often I find myself simply wanting to use the cucumber for jousting. You may wonder why, if I have so many qualms with the cucumber, I keep on finding them in my fridge. When you get a vegetable box delivered it is inevitable that you will end up with things you always prepare the same way. Not anymore, my culinary cucumber monotony needed to be broken.
Three ways with Asparagus 2 of 3: Griddled with crème fraîche and Chive Dip
The second part of my cookery demo is all about griddled asparagus. This is a great way of cooking asparagus as you can do it on a griddle inside or outside on the BBQ if the weather is on your side! Whichever way you choose you will get a wonderfully smoky, almost nutty flavour to the asparagus. It’s fantastic on its own or on the side with some poached fish, especially with the chive and crème fraîche dip!
I like this way of cooking asparagus as you can sort of leave it to its own devices as a little charring on the asparagus adds to the flavour. It also makes a brilliant noise as it cooks, popping all around the pan. This is particularly delicious if served with a poached or fried egg on top, even more exquisite if each spear is wrapped in
Sausage Rolls Four Ways
A good sausage roll is like a hug from an old friend. There’s something about its warmth, flaking pastry and well seasoned squidgy middle. I thought that interfering with something so simple would be a travesty but it was in fact a revelation. I like to think of them as spruced up sausage rolls or sausage rolls with attitude.
Originally I was just going to put a few caramelised onions in with the sausage meat but then I started thinking of other flavours; rosemary and fennel to start. With these new found thoughts I made a batch of eight sausage rolls, two of each of the following flavours; caramelised onion, herbs, fennel and olive.
Spring Green and Bacon Potato Cakes with Cheddar and Chive Sauce
Spring greens offer so much in their name. They suggest that either spring is here or is just around the corner, they have disguised their cabbage relations with their seasonal pseudonym. I happen to think that spring greens also deliver a lot. They look shrivelled and unwelcoming with their leaves closed to the outside world but once you start to snap them off and slice them up they are wonderfully versatile. As a relation to the cabbage, spring greens lend themselves particularly well to a pairing with bacon. Spring greens and bacon are a delectable combination but don’t make for much of a meal on their own. However, when mixed into some mashed potato and smothered in a rich cheese and chive sauce, what a meal it makes.
Mini Bubble and Squeak
As one of those people who would rather sit down and pick at fifteen different dishes instead of a complete meal a BBQ is perfect for me. I wish I had the energy to create authentic Tapas on a regular basis but until then I am finding all sorts of little things to throw into the standard BBQ line up.
Potatoes will always crop up in some form or other at a BBQ. Chips, baked, in salads, boiled and any other form you can find. I wanted something that hit the potato spot but that was also a little different; mini bubble and squeak. As usual, this dish is made from ingredients I get from my local farmers’ market. I call these mini bubble and squeak but call them potato cakes or what you will. They have potato, a hint of onion, a bit of earthy cabbage with a golden, crispy, salty outside and delicate white fluffy middle…what more could you want?
