A Happy New Year to everyone. We hope you all had a fabulous break and have returned to work refreshed and ready to cook and eat some fantastic veg in 2017.
As most of you know we have decided to do our bit to save trees (not to mention landfill for ink cartridges) and put our newsletter online from now on. We will upload it weekly by Wednesday lunchtime and it will contain our normal recipes and news. We know some of you will miss the soggy paper version but hope you understand our reasons. If any of you want to contribute with recipes/reviews/news just send me your stories by Tuesday and we will try to include in the newsletter.
In your boxes…………….
2017 sees a first for us with unusual Trevi Cauliflowers in your boxes. Trevis are green versions of normal cauliflowers with a more delicate flavour. You can use them for all your normal cauliflower recipes and they are particularly good roasted with garlic. We’ve also brought back the fabulous cavolo nero (black cabbage) which makes a great change from the traditional Christmas veg. Medium and large boxes have also been given endive, great braised or roasted. You can also serve it raw in a salad.
Recipe 1: Cauliflower Dhal – serves 4
1 large cauliflower, chopped into bite-size pieces
3 tbsp vegetable oil 1 large onion, sliced
3 garlic cloves, thinly sliced 1 tbsp black mustard seeds
1 tbsp cumin seeds 30g fresh ginger, grated
400g tin chopped tomatoes 250g split red lentils (see tip)
Bunch fresh coriander leaves, roughly chopped
Greek yogurt and lemon wedges (optional)
Buy ingredients online
Heat the oven to 220°C/ 200°C fan/gas 7. Toss the cauliflower in 2 tbsp of the oil, season well and put in a single layer in a large roasting tin. Roast for 15-20 minutes on the top shelf of the oven until golden brown and tender. Set aside. Meanwhile, heat the rest of the oil in a large deep sauté pan or large saucepan over a low-medium heat. Add the onion and cook for 5 minutes, then add the garlic and cook for a further 3 minutes or until the onion is soft. Add the mustard seeds, cumin seeds and ginger. Cook for 2 minutes. Add the tinned tomatoes, stir well, cook for a few more minutes, then add the lentils and 500ml cold water.
Bring to a simmer and cook, stirring often, for 20-25 minutes until the lentils have started to break down and create a thick dhal.Season well, then stir in the roasted cauliflower and half the chopped coriander. Serve the cauliflower dhal scattered with the remaining coriander leaves, with greek yogurt and lemon wedges on the side, if you like
Recipe 2: Spaghetti with roasted cauliflower pesto – serves 4
Cauliflower makes a great pesto!
1 large cauliflower, sliced into florets 150ml light olive oil, plus extra for frying
30g blanched hazelnuts 30g grated parmesan, plus extra
Large bunch fresh basil 4 drained anchovy fillets
1 tbsp extra-virgin olive oil Zest and juice from 1 lemon
Heat the oven to 210°C/fan190°C/gas 6 ½. Slice a large cauliflower into florets, then toss with a good splash of olive oil and hazelnuts. Roast for 10-15 minutes until the nuts are golden and the cauliflower is starting to char.
Remove from the oven and season well. Cool slightly, then whizz all but a few florets in a food processor with 30g grated parmesan, a large bunch of fresh basil, anchovy fillets in oil and 1 tbsp extra-virgin olive oil until finely ground. Slowly pulse in 150ml light olive oil to give a loose paste. Season, then add a grating of lemon zest and a squeeze of juice.
Bring a pan of salted water to the boil and cook 400g spaghetti until al dente. Drain, toss with the pesto, then serve topped with the reserved florets, extra parmesan, lemon zest and basil leaves.
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