Recipes - The Community Farm

Mas's stress free Seville Orange Marmalade

2023-01-18T22:57:11+00:00

Wash the oranges and lemon well and discard any pips and pith.
Shred the skin.
Put all the shredded fruit and water into a deep pan and bring to the boil. Simmer for 1 hour, stirring occasionally. Weigh your stewed mixture in a container/pan and add 50 to 60% of that weight in sugar depending on how sweet you like your marmalade.
Spoon the liquid from your stewed fruit into a pan and add the sugar. Bring to the boil and let it bubble for a couple of minutes then add your thick stew.
Simmer on high for 15-20 minutes. Keep an eye on it and stir it very occasionally, watching out for any eruptions!
Remove from the heat and wait 3~5 minutes. If wrinkles appear on the surface it’s ready. If not pop it back onto the heat for longer and repeat the checking until wrinkles appear.
Allow to cool down then spoon your marmalade into sterilised jars and store in the fridge.

Maddie's squash cake

2020-11-06T11:06:59+00:00

Preheat the oven to 200°C, fan 180°C. Grease a 900g loaf tin and line with baking paper. Pop the squash into a roasting tin, drizzle with oil and sprinkle over the chopped rosemary. Roast for 45 minutes, or until tender. Leave to cool slightly, then scoop out 300g of the roasted flesh and purée with either a stick blender or potato masher. Put any extra squash aside for use in other meals.

In a large mixing bowl, beat together the butter/spread and brown sugar until light and fluffy. Beat in the eggs (or flax eggs if you would like a vegan version*), one at a time, adding a spoonful of the flour with each egg then gently fold the remaining flour, orange zest and squash purée into the mixture.

Spoon the mixture into the prepared tin and bake for 1hr 15 mins, or until a skewer inserted into the centre of the cake comes out clean. Cover with kitchen foil towards the end of cooking time if it is browning too much. When it is ready leave the cake to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.

When it is cool mix the icing sugar with 2 teaspoons of the orange juice. Beat until smooth, adding a little more juice if needed. Drizzle over the top of the cake, decorate with the extra rosemary sprig, then slice, serve and devour!

*To make three flax eggs mix 3 tbsp ground flax seeds with 6 tbsp cold water and set aside for five minutes to thicken.

Balsamic Wild Mushrooms with Herb Polenta

2020-04-30T11:10:00+01:00

Trim the ends off the mushrooms and brush them gently with kitchen paper to remove any dirt; don't wash them as they will become soggy. Slice large mushrooms into even sized pieces.

Heat a large frying pan and add either a knob of butter or a splash of olive oil. Add the mushrooms and leave them to cook for a few minutes before moving them so that they seal and start to brown. The mushrooms will become wet looking, at this point you can add the garlic and pinenuts and stir for a few more minutes until they are browned. Add the balsamic vinegar and lemon and taste; add salt and pepper.

In a small saucepan heat 400 ml water until it is boiling. Add ½ tsp salt and tip in all the polenta. Stir quickly for 2 minutes; the polenta will thicken up. You want the polenta soft and smooth so you may need to add a little more water. Stir in the chopped herbs and the butter or oil (and the cheese if using). Taste and season well. Serve the polenta warm with the mushrooms on top and a sprinkle of chopped parsley.

Cauliflower Pakoras

2020-02-06T11:12:00+00:00

Cut a small head of cauliflower into small, bite sized, florets. Bring a pan of salted water to the boil and simmer for cauliflower for 3 minutes and then drain in a colander under the cold tap until the florets are cooled. In a bowl mix together 300g of Gram Flour with ½ tsp each of baking powder, salt, turmeric and chilli (or a spice mix of your liking) gradually add enough water to make a smooth batter with the consistency of double cream. Heat a saucepan half filled with vegetable oil to 190c, or when a little drop of the batter rises to the top and browns straight away. Drop the cauliflower into the batter and stir it until it is well coated. Carefully add the cauliflower to the hot oil, a few at a time, and cook for about 3 minutes, or until they are golden brown. Remove the pakoras from the oil with a slotted spoon and drain on kitchen paper. Serve with mango chutney or chilli sauce.

Red Cabbage and Beetroot on Winter Salad with Hazelnut Dukkah

2020-01-22T11:29:59+00:00

This vibrant coloured salad is best served warm but is also good the next day.

Dukkah is a mixture of spices, nuts and seeds that is popular in Egypt.

You can make double the Dukkah recipe and save half in a jar for later use.

Heat the oven to 180c gas mark 4

Cut the cabbage in half, remove the white core and then cut the rest into 1cm slices. Chop the beetroot in half and then into 8 wedges. Cut the red onion in half, remove the skin and cut into thin wedges. Place the cabbage, onion and beetroot in a large roasting dish with the olive oil, lemon juice and salt and pepper and roast for 30-40 minutes, stirring halfway through, until the beetroot is tender.

While the vegetables are cooking you can make the Dukkah. Heat a frying pan and add the coriander seeds. Move them around for 30 seconds then add the cumin, sesame and hazelnuts. Dry-fry the spices and nuts for a minute or two until they smell fragrant and the cumin starts to â€˜pop'. Grind the spices and nuts with the thyme, paprika and salt and pepper in a pestle and mortar or small food processor. Sprinkle the Dukkah over the roasted vegetables and give them a toss so they are well coated. Place the salad leaves on a large serving dish and arrange the roasted red cabbage and beetroot on top.

Roasted Sprouts with Squash, Walnuts and Pomegranate

2019-12-17T12:43:59+00:00

This can be served as a side dish, starter or light lunch and is great the next day.

Method

Preheat the oven to 200c gas mark 5

In a large roasting dish mix together the squash, red onion and garlic and drizzle with a little oil. Roast for 30 minutes and then remove the garlic cloves and set them to one side. Add the sprouts, walnuts and spring onion and return to the oven for a further 15 minutes.

Squeeze the roasted garlic out of its skin and place in a small bowl. Squash the garlic until it is smooth with the back of a spoon and then gradually stir in the pomegranate molasses and oil, adding a squeeze of lemon and seasoning. If you like you could add some chilli flakes or cumin seeds. Stir the pomegranate seeds into the dressing.

Remove the roasted vegetables from the oven and check that the sprouts are cooked to your liking; if they are still crunchy and you like them soft you can return them to the oven for a few more minutes.

Transfer the roasted vegetables to a serving dish. Drizzle the dressing and pomegranate seeds over the top and add the chopped coriander just before serving.

Runner Bean Chutney

2019-10-10T09:04:00+01:00

This simple chutney is like a Piccalilli and is perfect served as part of a Ploughman's Lunch or with a curry. You can add fresh chilli, whole or chopped, if you like a spicy chutney.

This makes 2x 400ml jars or one large clip top jar. Jars must be sterilised before use either by washing them in a dishwasher and filling when still hot, or by washing them and placing the wet jars and lids upside down on a tray in warm oven (160c/ gas mark 3) for 15 minutes.

Bring a large saucepan half full of water to the boil. Add the beans and cook for 3 minutes. Drain and cool under cold water. Set aside.

Reheat the saucepan and gently cook the onions and garlic in the oil until soft (about 10 minutes). Add the spices and stir fry until the mustard seeds pop and the curry powder is fragrant. Add the vinegar and sugar. Bring to the boil. Simmer for 5 minutes and add the Runner Beans. Using a ladle, take a big spoonful of liquid from the pan and place in a bowl with the cornflour. Mix to a paste with no lumps, then return it to the pan so the chutney thickens. Allow to cool slightly before pouring the chutney into the jar. When cool, place the chutney in the fridge. It tastes best if you can leave it for a couple of weeks before eating. Can be stored in a cool dark place for a year; once opened it should be kept in the fridge and eaten within a month.

Quick Roasted Cherry Tomato Soup

2019-09-05T13:17:00+01:00

In a large roasting tin place 500g of cherry tomatoes and 1 clove of garlic (both left whole) with 2 chopped spring onions. Drizzle with a little olive oil and cook for 15 minutes in a hot oven (180c gas mark 5). Remove from the oven and allow to cool. Place in a blender with a few basil leaves, 1 litre of vegetable stock and whizz until smooth. Taste and add lemon juice, salt and pepper. Reheat if you like, or serve at room temperature.

Cherry Tomato, Green Bean and Parsley Gremolata Pasta

2019-08-30T09:26:00+01:00

Cook the pasta in a large pan of boiling, salted water until al dente, which takes about 9 minutes.

Heat a large frying pan and a splash of olive oil. Gently cook the sliced shallot until it starts to caramelise. Add the garlic and sage and cook for a few minutes so the sage crisps up. Add the green beans and cherry tomatoes. Stir fry for 5 minutes or until the green beans are tender and the tomatoes start to split.

Make the gremolata by finely chopping the parsley, either in a food processor or with a knife, depending on how chunky you like your herbs. Add the lemon zest, garlic and chilli and stir in 1 tbsp of Extra virgin olive oil. Season well to taste.

Using a slotted spoon take the pasta from the saucepan directly into the frying pan of beans and tomatoes; the cooking water will give extra flavour and liquid to the dish. Stir the gremolata through the pasta; or serve in a separate dish with a bowl of grated cheese.

Fennel, Carrot and Orange Salad

2019-08-01T07:54:00+01:00

Cut off any of the frilly fronds from the top of the fennel and keep these to garnish the dish. Use a peeler to strip the bulb into slithers to ensure that the fennel is as thinly sliced as possible. Straight away add the juice of half an orange, which will stop it from discolouring. Use the peeler to slice the carrot into ribbons and add to the fennel along with a few chopped orange segments. Add a handful of chopped mint and a splash of olive oil. Season well with salt, pepper and chilli flakes if you like. Garnish with the fennel leaves.

Fennel, Black Olive and Sage Focaccia

2019-07-30T10:20:00+01:00

Place the flour in a large bowl. In a measuring jug add the yeast to the warm water and sugar and leave it to bubble for 5 minutes. Add the yeast mixture to the flour and then the olive oil and salt. Stir the water into the flour until it has all combined; the dough should not be too wet or dry, add water or flour if needed. Knead for 5-10 minutes until smooth. Place in a bowl and allow to prove for around an hour until it doubles in size.

Preheat the oven to 200c

Slice the fennel into thin slices, drizzle with olive oil, salt and pepper and place into a metal tin. Roast in the oven for 20-30 minutes so that it is softened and golden.

Take the cooked fennel out of the tin and keep the tin for cooking the bread; you need it to still have a light coating of oil to stop the bread from sticking.

Pour a little olive oil onto a clean work surface and tip the dough out. Add half of the cooked fennel and all of the olives, ground fennel seeds, salt and pepper and roughly fold into the dough. Form the dough into a rectangular shape, carefully pick it up and place it in the baking tin. Push the dough into the corners of the tin and use your fingers to make holes all over the bread dough. Into these holes push the sage leaves. Scatter the rest of the cooked fennel over the top, drizzle with olive oil and a sprinkle of salt. Leave for another 20-30 minutes to rise again. Bake the bread in the oven for 25-30 minutes or until the bread has risen and is golden. Allow to cool and then carefully remove from the tin.

Swiss Chard with garlic, chilli and lemon

2019-07-18T11:29:00+01:00

Wash the Swiss chard and shake of the excess water and roughly chop the leaves and stems into 2 cm pieces and keep separately. Squeeze the juice from the lemon and reserve for later.

Heat the oil in a pan, add the sliced garlic and diced chilli. Cook for 30 secs to allow the ingredients to soften and flavour the oil.

Add the chard stalks to the pan and cook until they start to soften then add the chard leaves move around the pan and cook for a couple of minutes and add the lemon juice, salt and pepper.

Mix well and serve immediately.

Swiss Chard with Walnut Pesto

2019-06-20T11:22:00+01:00

Wash the Swiss Chard and shake off the excess water. Roughly chop the leaves and stems into 2cm pieces and blanch in a pan over boiling water for 2 minutes until the leaves have wilted. Drain well and cool.

Place the cooked chard, walnuts, parmesan cheese and oil into a food processor until finely chopped. Season to taste.

Frittata with Swiss Chard, summer vegetables and feta

2019-06-19T10:14:00+01:00

Cut the new potatoes into 5cm pieces. Put them in a pan with water and salt and bring to the boil then cook for 5 minutes and drain well when the potatoes are soft.

Meanwhile cut the Swiss Chard and asparagus into 2cm pieces. Preheat the grill to medium. Heat the oil in a large non-stick frying pan, add the spring onions and cook for 5 minutes until soft. Add the potatoes, Swiss Chard, asparagus and peas, mix with the onions and cook for 5 minutes. Turn the heat to medium.

Beat the eggs together with salt and pepper and pour over the vegetables in the pan. Cook gently without stirring until the egg is nearly set, crumble the feta over the top of the frittata. Place the pan under the grill until the egg is set and beginning to brown.

Leave to cook slightly and slide out of the pan. Serve warm or cold, cut into slices.

Oakleaf Lettuce Buddha Bowl

2019-06-06T10:12:59+01:00

Shred the oak leaf lettuce leaves and place them in a large bowl. Simply top with the cooked grains, grated carrot, sliced radish, lentils and chopped herbs. To be super healthy you can dress this just with a little lemon juice; or add a dressing if you prefer.

Lettuce & Shiitake Wraps

2019-05-15T12:03:00+01:00

A healthy, vegan and gluten free version of spring rolls.

Take a leaf of lettuce and carefully slice out the hard stalk in a â€˜V' shape and set this aside; repeat with the rest of the leaves. Finely slice the stalks that you have removed.

Heat a frying pan and stir fry the spring onions and mushrooms on a high heat until the mushrooms look wet and then add the garlic, chilli and ginger. Let the mushrooms sit in a high heat for a few minutes so that they start to brown. Add the soy or tamari, the lime juice and the shredded lettuce stalk and cook for another minute. Taste and add pepper, chilli and salt to your liking. Allow to cool slightly

Lay a lettuce leaf in a clean plate and place a spoonful of the mushroom mixture towards the bottom of the leaf. Fold in both side and carefully roll the lettuce leaf so that you have a cigar shaped roll. Repeat with the rest of the leaves. Serve hot with a dipping sauce of your choice.

Courgette Ribbon and Striped Beetroot Ceviche

2019-04-04T10:49:00+01:00

The flavours of a ceviche marinade work as well with vegetables as they do for seafood.

Using a peeler, shave the courgette into ribbons and place in a large bowl.

Peel the beetroot and then shave the flesh with a peeler so that you have very thin slices.

In a small bowl whisk together the lime juice, sugar, chilli and seasoning and then pour this over the courgette and beetroot. Leave for 5 minutes (the lime juice will soften the vegetables)

Stir through the herbs, taste and add more seasoning, sugar or lime.

Spring Green, Carrot and Ginger Rice Noodles

2019-03-21T10:50:59+00:00

Serves 4

Place the rice noodles in a heatproof bowl and fully cover with boiling water. Leave them to stand until the noodles are cooked (the time will vary depending on the size of the noodles.) Drain the noodles in a colander and pour on cold water until they are cool.

In a wok or frying pan heat the oil and then add the garlic, ginger and spring onions. Cook for a few minutes on a high heat and then add the spring greens, carrot ribbons and sesame seeds. Toss in the wok for a couple of minutes and then add the lime and chilli. Taste and add a little soy sauce (or tamari if you are gluten free) and more lime if you like. Add the noodles to the wok and toss them until they are well mixed.

Serve with chopped coriander and a few slices of chilli.

You can eat this hot or cold, if you want to make a more substantial meal you can stir fry some cashew nuts or marinated tofu when you stir fry the spring onions.

Leek, Potato and Spring Green Soup with Wild Garlic

2019-03-21T10:47:59+00:00

In a large saucepan heat a splash of oil or a knob of butter and gently cook the finely sliced leek. Add the large potatoes which have been scrubbed (but not peeled) and then chopped into 1cm cubes. Stir for a couple of minutes. Add the bay leaf, a few sprigs of thyme and 1 litre of vegetable stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Remove the stalks from the Spring Greens and a handful of wild garlic and finely slice the leaves. Add the shredded greens and garlic to the soup and stir well, simmering for another 5 minutes until they cook down. Remove the bay leaf and thyme stalks. Taste and season with some grated nutmeg, salt and pepper and maybe a squeeze of lemon

Spring Greens and New Potato Gratin

2019-03-21T10:15:00+00:00

Finely slice the potatoes and place in a large saucepan of water. Bring to the boil and simmer for 10 minutes, then add the roughly chopped spring greens and continue to cook for another 2 minutes. Drain and place the potatoes and greens in a heatproof dish. In the saucepan that you used to cook the potatoes melt the butter and then add the sliced spring onions, cook them slowly until they are soft. Add the flour and stir well for a couple of minutes. Slowly add the milk to the pan, stirring all the time so that the sauce thickens. As you add the last bit of milk stir in the grated mature cheddar, wholegrain mustard and salt and pepper. Mix the cheese sauce into the greens and potatoes and place under the grill or in a hot oven for 5-10 minutes until the top is golden. Serve as a side dish.

Kerry's 'Best-Ever' Bakewell Tart

2019-03-05T12:00:00+00:00

Pre-heat oven to 180C.

Use some butter to lightly grease a 23cm flan case.

Put the flour, icing sugar and butter into a bowl. Rub together until it resembles bread crumbs. Add the egg yolk and mix until it forms a dough-like consistency. Roll out and put into flan case then cover with brown paper and pasty â€˜beads' then bake blind for 15 minutes. In the meantime cream together the butter and caster sugar then add the eggs, ground almonds and extract until it resembles a paste. Take the pastry out of the oven and reduce the temperature to 150C. Once the pastry is cool spread the jam over the pastry, then top with the paste and finally with almonds.

Pop into the oven for 30-40 minutes. When cool top with icing sugar and serve.