Archive for the ‘Recipes’ Category
Chicken thighs, Rainbow Chard and Rice
I love Rainbow Chard! It’s easy to grow (the usual garden pests don’t eat it), it’s colourful, it’s good for you and it’s tasty!
Swiss Chard or Rainbow Chard can stay in the ground all Winter and so are one of the few zero-km Winter greens available. I use it all winter: in Noodle dishes, stir fries, I pickle the stalks and I cure them but, as I grow a lot of it, when Winter...
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I love Rainbow Chard! It’s easy to grow (the usual garden pests don’t eat it), it’s colourful, it’s good for you and it’s tasty! Swiss Chard or Rainbow Chard can stay in the ground all Winter and so are one of the few zero-km Winter greens available. I use it all winter: in Noodle dishes, stir fries, I pickle the stalks and I cure them but, as I grow a lot of it, when Winter...
Read moreChicken Thigh, Polish Sausage, Potato & Romanesco Bake
We had some Romanesco form perfect heads early this year in the greenhouse. One of them was just about to go over recently so it had to be used up. There also happened to be some Chicken Thighs in the fridge so an adapted Chicken and Broccoli Bake seemed the way to go.
This worked out really well!
Ingredients
4 Chicken Thighs (one per person)
Some Sausage – the dense Eastern European style or thin chorizo
Baby Potatoes
Leeks
Broccoli florets
Onion
Mushrooms
Garlic
Chili...
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We had some Romanesco form perfect heads early this year in the greenhouse. One of them was just about to go over recently so it had to be used up. There also happened to be some Chicken Thighs in the fridge so an adapted Chicken and Broccoli Bake seemed the way to go. This worked out really well! Ingredients 4 Chicken Thighs (one per person) Some Sausage – the dense Eastern European style or thin chorizo Baby Potatoes Leeks Broccoli florets Onion Mushrooms Garlic Chili...
Read moreChocolate and Beetroot Brownies
We love Beetroot! They germinate easily, they’re delicious as a micro-green in salads, the leaves can be picked and used while the root continues to swell, they can be pickled or stored over winter, in mild climates they can even stay in the ground over the winter to provide a delicious veg to roast or to make beetroot soup or even to use in baking.
This recipe isn’t just a means to use up excess beetroot (is there such...
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We love Beetroot! They germinate easily, they’re delicious as a micro-green in salads, the leaves can be picked and used while the root continues to swell, they can be pickled or stored over winter, in mild climates they can even stay in the ground over the winter to provide a delicious veg to roast or to make beetroot soup or even to use in baking. This recipe isn’t just a means to use up excess beetroot (is there such...
Read moreHearty Pumpkin and Chickpea Stew
Pumpkins are a great plant to grow in the garden as they look good and cover a lot of ground. it can be hard to know how many individual plants to grow as they can be a bit temperamental and, after planting, they can sulk for a bit so it looks like you might not have any harvest at all.
This year our 5 plants produced some bumper Atlantic Giants for carving and some more traditional...
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Pumpkins are a great plant to grow in the garden as they look good and cover a lot of ground. it can be hard to know how many individual plants to grow as they can be a bit temperamental and, after planting, they can sulk for a bit so it looks like you might not have any harvest at all. This year our 5 plants produced some bumper Atlantic Giants for carving and some more traditional...
Read moreSmoked Goose Breast
Without doubt, this is my favourite homemade charcuterie and is relatively easy to make.
The key is controlling the temperature of the smoke. Smoking the Goose begins at low temperature for flavouring and then the heat is turned up to cook the breast. Ideally, you should ensure that the cold smoke stays below 5 degrees Centigrade and after the cooking stage, the breast must have reached 65 degrees at the core. The cold smoke temperature is...
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Without doubt, this is my favourite homemade charcuterie and is relatively easy to make. The key is controlling the temperature of the smoke. Smoking the Goose begins at low temperature for flavouring and then the heat is turned up to cook the breast. Ideally, you should ensure that the cold smoke stays below 5 degrees Centigrade and after the cooking stage, the breast must have reached 65 degrees at the core. The cold smoke temperature is...
Read more