September 29th, 2007 — 10:49am
There is a large leafy thing in my vegetable box. I’m not quite sure what it is and so I check the website. According to the suppliers, these are spring greens. I had honestly never noticed that we get spring greens in September. I sent a quick e-mail to Abel and Cole, just to make sure, and this is their response……
“Spring greens are apparently so named because their ability to withstand cold winters is valued for an early Spring supply of edible leaves in what is commonly known as the “hungry gap” – the period when winter’s crops have all been harvested but the next season’s crops are not yet ready.”
So there you go, what a marvellous Brassica they are, keeping us going through our ‘hungry gap’ and what a fab company Abel and Cole are, so friendly and efficient. And while I’m on a gush, this is a great recipe, even if I do say so myself.
Chorizo and spring greens broth with sherry (Serves 4)
1 large onion, finely chopped
2 cloves garlic, crushed
2 chorizo sausages
1 head spring greens, finely shredded
2 medium potatoes, diced
A generous splash of dry sherry
700 ml chicken stock
Salt and pepper
1 tablespoon olive oil
– Heat the oil in a saucepan and sauté the onion and garlic for 30 seconds, before adding the sherry.
– Cook every thing for another couple of minutes until soft.
– Add the potatoes and chorizo for a few minutes until golden.
– Add the stock, season and cook for around 10 minutes until the potatoes are really soft.
– Mash the potatoes into the soup a bit if you like (I did), bring back to the boil, add the greens and simmer for around 5 minutes until tender.
– Serve with crusty brown bread.
N.B. I made this soup again the next day using chard in place of the spring greens and it was even better.
4 comments » | Gluten-free, Meat, Soups, Starters, Vegetables
September 18th, 2007 — 9:11am
Fast food is really coming along isn’t it? No, I don’t mean McDonalds and the like – as I’m sure you realise! I mean, when you go to this type of event, street entertainment, food and craft stalls, fireworks etc, the quality of the fare has really improved. We ate Luardo’s Burritos first – beef chilli with chorizo, guacamole, rice, black beans, tomato salsa, sour cream, cheese, salad and smoked chilli paste (phew!) and they were actually really good, everything was home made and tasty.
Later, we browsed the various food stalls and found huge stacks of salted fish and some very impressive meringues.
We rounded off our visit with a salt beef sandwich; a crusty white roll, packed full of tender salt beef and garnished with pickles and mustard. I think that some of the stall holders were Borough Market traders but I can’t be sure as I didn’t get a chance to ask. I’m keeping my eyes peeled for that salt beef stall on my next visit though.
Comment » | Food Events
September 14th, 2007 — 10:28am
Every so often I decide that my stack of food magazines is getting out of control and I sit down (snacks on hand) to flick through them, tearing out any interesting recipes as I go. The scraps are then pasted into a sketchbook for future reference. As a general rule, I will only tear out something that strikes me as innovative or inspirational in some way, but this recipe, although nothing new, just grabbed me as a perfect starter for Wednesday night’s dinner.
I am always a bit reluctant to eat crab any other way than with thin brown toast and a little good mayonnaise and salad but I gave these cakes a whirl as the recipe is so simple that the flavour of the crab seemed sure to sing through – and it did, as did the texture. So here is the recipe, along with the remoulade, which is adapted from Olive magazine.
Crab cakes with Fennel Remoulade
250g cooked white crabmeat
1.5 tablespoons good mayonnaise
1.5 tablespoons flat-leaf parsley, chopped finely
1 egg, beaten
3 spring onions, chopped finely
A good knob of butter
For the remoulade
One bulb of fennel, finely sliced
1 small onion or 2 shallots, finely sliced
A small handful chopped flat-leaf parsley
4 tablespoons good mayonnaise
1 tablespoon wholegrain mustard
1 dessert spoon caper berries, chopped
1 tablespoon cornichons, chopped
Juice of 1/2 large lemon
– Mix together the crab meat, mayonnaise, spring onion and parsley.
– Form into 6 cakes and dip into the egg followed by the crumbs. Allow to rest in the fridge for at least 30 minutes to firm up.
– Mix all the remoulade ingredients together and set aside.
– Fry the crab cakes in butter for around 2 minutes each side until golden brown.
Comment » | Fish, Starters