Allotment Gardening Advice Help Chat
Chatting => Chatting on the Plot => Competitions => Topic started by: John on May 05, 2009, 13:25
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We're looking for recipes that are wholesome and seasonal with main ingredients that are grown in Britain
The best recipes will be put on the recipe pages of the site.
We have 3 copies of Dorling Kindersley recipe book, Grown in Britain Cookbook. There's a recipe from the book on the web site: Asparagus Cream Cheese Quiche (http://www.allotment-garden.org/recipe/1260/asparagus-cream-cheese-quiche-recipe/)
The competition is open to all members and you may enter more than one recipe. The winner will be chosen by Allotment Growing at the end of May
The Legal Stuff
By entering you agree to grant to the allotment growing website group including sub-domains and associated sites thereof a non-exclusive licence to publish and use your recipe and extracts from your recipe on the site.
The prize must be taken as stated and cannot be deferred. There will be no cash alternative. Prize(s) unclaimed after 28 days will be deemed to have been forfeited and Allotment Growing reserves the right to offer the prize to another entrant. The winner will need to provide their name and address in order to receive their prize.
Recipes should be in line with the theme of the competition. Entries that do not comply in the sole opinion of Allotment Growing will not be eligible. The decision of Allotment Growing to accept or reject an entry is final. No correspondence will be entered into.
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Uhm, might have to go to the Garlic Farm to get some Asparagus which they also grow and then onto Briddlesford to get some IOW blue cheese. feel a quiche coming on. Locally sourced, ten mile round trip in all.
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Uhm, might have to go to the Garlic Farm to get some Asparagus which they also grow and then onto Briddlesford to get some IOW blue cheese. feel a quiche coming on. Locally sourced, ten mile round trip in all.
Yum yum :) Can't wait for this one Wighty :D
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When you say seasonal does that mean any season? or just those ingredients found in May (spring time)?
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Preferably this season but we're looking for "Grown in Britain".
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Thanks Val. :)
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Guess it's up to me to kick this competition off :D
Buy some radish seed ( along with a few tons of other seeds ) in early october
Get bored some time in February and sow a couple of dozen feet
Re-sow at a more appropriate time, nearer the end of march
Wait a few weeks
Pull out developed radish ( round about now )
Top and tail ( I find yanking leaves off and biting the root off is best )
Brush mud off on jumper
Place in mouth, chew slowly, and enjoy that glorious moment :D
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Guess it's up to me to kick this competition off :D
Buy some radish seed ( along with a few tons of other seeds ) in early october
Get bored some time in February and sow a couple of dozen feet
Re-sow at a more appropriate time, nearer the end of march
Wait a few weeks
Pull out developed radish ( round about now )
Top and tail ( I find yanking leaves off and biting the root off is best )
Brush mud off on jumper
Place in mouth, chew slowly, and enjoy that glorious moment :D
¥
Done a bit of this in the last week or two --- dozens of children who have never experienced this before have too :D :D :D :D :D
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Here goes then...
Entry 1. Main course
Potato and Spinach Ring
Serves 3/4
I.5lb (750g) potatoes
0.5oz (15g) margarine or butter
a little milk
1lb (500g) spinach, washed
0.5 pt (300ml) béchamel sauce
a little single cream (optional)
grated nutmeg, mace and black pepper
Bechamel sauce
Makes 0.75pt (450ml)
1.5oz (40g) plain flour
1.5oz (40g) butter or margarine
0.75pt (450ml)
bay leaf (optional)
salt and black pepper
Put all the ingredients into a saucepan and whisk continuously with a wire whisk over a medium heat until the sauce comes to the boil and becomes smooth. Simmer for 5 minutes to allow the flour to cook thoroughly, stirring occasionally with a wooden spoon. Remove the bay leaf and season to taste with salt and pepper.
Cook the potatoes, drain and mash with enough butter and milk to make a creamy but firm consistency.
Spoon around the edge of a baking dish, leaving a hole in the centre for the spinach.
Press down with the back of a fork
Cook the spinach in its own water for 4-5 minutes, then drain thoroughly and chop. Fold into the béchamel sauce with the cream (if using). Season to taste with nutmeg and mace and lots of black pepper.
Pour into the centre of the potato ring.
Bake at 190C/375F/gas mark 5 for 30 minutes, or until the potatoes are golden brown on top.
Cheese can be added to the potatoes and/or béchamel sauce and sprinkled over the potatoes before baking. Can be served with poached eggs.
Rob 8)
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Entry 2. Desert
Rhubarb Snow
Serves 4/5
12oz (350g) rhubarb
1-2 tablespoons water
3oz (75g) golden syrup
0.5pt (300ml) milk
1.5oz (40g) semolina
a few drops of lemon essence
Cut the rhubarb into small pieces, put into a saucepan. Add the water ( use 2 tablespoons if the rhubarb is not very ripe) and the syrup. Cook until it’s a thick pulp.
Pour the milk into a second saucepan, whisk in the semolina, add the lemon essence. Bring to the boil, then stir over a low heat for 10 minutes. Allow to cool for a few minutes then tip into a bowl. Add the rhubarb pulp. Leave until cool but not set and beat vigorously until a frothy mixture. Spoon into a serving bowl.
Rob 8)
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Here is my entry. We still have some chilly days in the spring and after working on the allotment or in the garden this is a nice all in one pot to fill you up. :)
Newcastle Brown Ale Stew
Oil/butter/drippings
British Beef braising steak,cut into cubes
1 onion chopped
1 red pepper chopped
Sliced carrots,2 to 4 depending on how much you like carrots
Sliced mushrooms, about a cupfull
Sliced celery, a couple of stalks
flour
Sald, pepper, Herbs de provence and thyme
1 cup beef broth
1 cup Newcastle Brown Ale
Potatoes Or new potatoes
Heat a large dutch oven with a bit of oil and fry off some braising steak that is cut into cubes. Fry about 5 minutes and then add a chopped onion and some chopped red pepper, sliced carrots, sliced mushrooms and sliced celery and fry for another 5 minutes. Just till softened. Sprinkle on some flour about 1 tablespoon, salt and pepper to taste. Chopped herbs of choice I used thyme and herbs de Provence add 1 cup beef broth and 1 cup Newcastle Brown ale. ( I think any ale or beer would work). Heat to boiling. Now I added about 4 to 5 rather thickly sliced potatoes to the top and then popped the lid on and into the oven for about 1 hour at 180C. Take lid off and let potatoes brown for about 20 minutes at 200C. or you can serve the stew with a side of new potatoes.
I served with a side salad of round lettuce leaves, chopped apples, walnuts or pecans and crumbled stilton with a ceasar dressing.
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Not an English recipe but you can grow it all in the UK :)
Quick 'n' easy Garlic Stir Fry Noodles
2 or 3 cloves of garlic, finely chopped
Packet of egg noodles or rice (whichever you prefer)
Pak choi leaves
Couple of stalks of celery
1 carrot, sliced into thin batons
1 Onion, diced
Soy Sauce
Cook your noodles or rice
Add about 2 tablespoons of oil to a very hot wok or pan
Once oil is smoking add onion and garlic
After about a minute, add the celery and carrot along with about 100ml of water and a good dash of soy sauce
Fry off for about a minute, stirring the veg as you go
Add the pak choi leaves to the pan for about a minute until the leaves are slightly wilted but still crunchy
Put noodles/rice into a bowl and pour your veg over the top
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Cheese and potato pie:-
12oz shortcrust pastry,
11/2lb waxy potatoes
2 medium onions
knob of butter
6oz mature cheddar, grated
2 tablespn chopped chives or parsley
s & p
Optional few bacon rashers, chopped
Line a 9in pie tin with the pastry and bake blind for 5 mins (stops pie having a soggy bottom ::) )
Part cook potatoes for 10mins apx, drain and set aside.
Roughly chop onions and gently fry in the butter, add bacon if using.
Slice cooled potatoes into thick slices and mix with onions, herbs and half the cheese.#
put into pastry case and top with rest of cheese. Roll out lid and cover, brush with milk or egg to glaze.
Cook for 25 minutes or until nicely browned 190 deg C gas 5.
Serves 4 -6 depends how hungry you are :)
Nice hot or cold with salad (my son insists it's best with chips though!)
# forgot to add season to taste!
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Right then, off the top of my head I'll try to describe my asparagus risotto. Feeds two. The beauty is you can substitute any veg throughout the year. In spring you can use peas, broad beans or both. A basic risotto is a great vehicle for very many vegetables. If you are unsure, a risotto should be runny, not dry, like a rice pudding only savoury.
A cup of arborio rice
Big knob of butter
Dash of olive oil
Finely chopped small onion
Glass of white wine
Bunch of asparagus cooked al dente and sliced
Grated rind and juice of 1 lemon
Herbs such as oregano, thyme, marjoram to taste, chopped
Pint of veg or chicken stock simmering on cooker
Cook onion in the butter and olive oil without colouring it. Add the rice and coat with the butter and oil. Add wine and simmer until almost evaporated. Add half of the herbs and lemon zest to taste.
Now it may sound laborious but you need to stir in the stock a ladleful at a time until the rice is cooked.
When cooked, add the asparagus, parmesan, herbs and an extra knob of butter. Remember, this is something you eat occasionally so make it properly and don't skimp.
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Rhubarb Vodka
Crush 2 sticks of rhubarb (in a plastic bag with a rolling pin or a pestle and morter) and put into a Kilner type jar (must be at least a litre and half) with 3 tablespoon of sugar and leave to 2 days.
Add 3 cloves, 1 cinnamon stick (or 1/2 teaspoon), Zest of 1/2 Lemon and cover with 1 Litre Vodka.
Leave in cool dark place for 3 weeks - BUT SHAKE DAILY
Filter through muslin (of coffee filter) and leave for 3 months - if you can.
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I came up with another recipe that I have been thinking of for a bit now. :) I used some ingredients out of my garden. You can use spinach in place of the chard and try using different cheeses too and even could try different filling veggies also..... Great as a light lunch for two or starter for 4.
Chard and Asparagus Roulade.
Ingredients:
The Roulade part:
3 to 4 eggs, separated
1 clove of garlic
a small nob of butter
1 small onion chopped fine/or use some spring onion
A good size handfull of chard or use spinach
Salt and pepper to taste and any fresh or dried herbs of choice. I used 1/2 tsp oregano
1 tablespoon plain flour
80 grams of Strong cheddar. You can use different cheeses if you like.
For the Filling:
Fresh Asparagus/ or vegetables of choice
Butter
Lemon
1 tub of garlic and herb Cream cheese
Optional Sundried tomatoes chopped.
To serve: Fresh cut and come again lettuces and other salad ingredients of choice. Some spring onion chopped or chives for garnish.
Preheat oven to 180C fan oven or 190 C normal oven. Everyones oven varies.
For the Roulade: Take and line a swiss roll pan with baking parchement or greaseproof paper. Brush well with butter. I used some from the frying pan that I intend on using for the veggies. Next saute the chopped onion, chopped chard stems and garlic for about 2 minutes just until they become translucent. Then add the chopped chard leaves. Herbs and seasonings. In a large bowl beat the egg whites till stiff. In another bowl mix the egg yolks and cheese and the sauteed vegetables and 1 tablespoon flour. Fold in the egg whites. Spread into pan and bake for 15 minutes or until firm and golden. Roll up and let sit for a minute. Then while still warm loosen the paper from the Roulade. Spread with filling and roll up and chill in the fridge. Serve slices on the salad leaves. You can garnish with chopped spring onions or chives and some lemon slices. I do two slices per person for a starter and 1/2 roll per person as a light lunch.
For the filling:
Sautee the asparagus spears in a bit of butter and add the juice of 1/2 the lemon. Cooking until the spears are just tender and the juice has evaporated.
To the cream cheese add the remaining juice from the other 1/2 lemon and some of the lemon zest. Mix well and then spread on the roulade base. You can sprinkle some chopped sun dried tomatoes (the ones packed in oil) over this Then the asparagus spears. Then roll up with the spears in the middle. I wrapped in the greaseproof paper and place in the fridge to chill.
This recipe is a very versatile one in that you can use different vegetables according to what you have on hand or from the garden. :) Enjoy with a nice glass of white wine.
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I like to wrap a small chicken breast up with the beetroot leaves surplus from thinning them out, spinach is good too. Place it on a peice of foil big enough to wrap around it, add a dash of water to keep things moist and little seasoning. Wrap it up and pop it in the oven till cooked. Serve them up with new potatoes and salad. simple quick and healthy ;)
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Ok - here's my entry:
Spicy baby potatoes – serves 4
1 lb baby new potatoes
Bunch spring onions chopped
Fresh or frozen cherry tomatoes halved if fresh, no need to bother if frozen
3 cloves garlic crushed
1 or 2 chillis, deseeded and finely chopped
1 tablespoon black mustard seed
1 tsp sugar
Vegetable oil
Salt & Black pepper to taste
Boil potatoes until just tender; meanwhile heat enough oil to cover the base of a large frying pan.
Fry mustard seeds until they begin to pop, add spring onions and chilli and stir fry for a minute or two. Throw in remaining ingredients and stir fry until everything is coated. You can also turn this into a main course by adding some cubed feta cheese or halloumi and finishing under a grill.
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Hot Potato and Asparagus Salad
Dressing
3tbs Mayo
1 tsp Wholegrain Mustard
2 Cornichons (or small gerkins) sliced
1 tsp chopped dill
Salad
New Potaoes -sliced
Asparagus - cut into approx 2" lengths
Peas (might have to cheat and buy those for a couple more weeks??)
Rocket leaves
Mix dressing ingredients together. Steam veg til tender, place rocket on plate top with veg and dollop on a good spoon of dressing.
Great with fresh crusty bread.
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Uhm, might have to go to the Garlic Farm to get some Asparagus which they also grow and then onto Briddlesford to get some IOW blue cheese. feel a quiche coming on. Locally sourced, ten mile round trip in all.
mmmmm quiche my favorite nice to have on a summers afternoon cold :happy:
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Winners will be announced on Tuesday as we're away tomorrow (Yay! Day Off!)
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Thanks John, You and Val have a nice day off. :)
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Dam* dam* dam* too late to enter! Did not find in time!
John, please please can we have another recipe competition in late summer? I've got a fab squash recipe I want to enter.
Good luck all!
Jane x
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Dam* dam* dam* too late to enter! Did not find in time!
John, please please can we have another recipe competition in late summer? I've got a fab squash recipe I want to enter.
Good luck all!
Jane x
Yep - we're going to have another recipe competition later in the year :)
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And the winners are...
Poultrygeist (or to be more accurate Julie) for giving us a main course and a pudding!
Patricia for her Chard & Asparagus Roulade
Ice for her Asparagus Risotto
Thanks to everyone who entered - we'll have another recipe competition later in the year
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Wow!
Thank you very much on behalf of Julie. :D Now you know one reason why I'm such a happy man (though I could end up overweight :unsure:). :)
Well done to everyone else, especially patricia and ice. :)
Rob 8)
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Woohoo, I won something at last. :D. Well done to everyone, there were some cracking recipes in there.
Just had a look at the book on Amazon and it's a lovely thing, right up my street.
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Oh Wow!!!!!!!!!!! Cool!!!! Thanks John and Val. :) I haven't won anything like this before!!! :)
Well done everyone. :)
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I'LL have to go to the Priory no w under rehab, felt sure my quiche would do it!
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Congats to Julie, Ice and Patricia, we'll be giving your recipes a go soon.
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I'LL have to go to the Priory no w under rehab, felt sure my quiche would do it!
Been there after my other competition entries failed. It's not all it's cracked up to be. :lol:
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Book arrived today and it's a cracker. Dorling Kindersley have done it again, a truly enjoyable read. Going to make the pearl barley risotto recipe today as it seems fitting.
Thank you John.
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Got ours too, thanks.
Julie busy browsing so I'm looking forward to a few meals from it. :)
Rob 8)
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Mine just arrived also and it is a brillant book. :) Can't wait to try out some of the recipes. Thanks again Val and John. :)
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I can't believe my radish delight didn't win! ... I'm gutted :'(
Congratulations to you all ;)
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