Vegetable recipes & hints for November 2008 – Fresh Garden Peas.
Hints:
(1) Fresh peas need to be kept in the refrigerator to preserve their texture, flavour and nutrients. (2) They are best eaten on the day of purchase. (3) Frozen peas are as good, or better, a source as fresh ones for vitamin C. (4) Add 1 tsp or 2 of sugar and certainly mint when boiling fresh peas. (5) When cooking garden-fresh peas, add some orange juice along with a knob of butter and a pinch of salt. Simmer the peas gently and serve.
Summer green pea soup:
(a) Trim, wash and chop a bunch of spring onions and soften in 15gm butter. Do not allow them to colour. (b) Shell 1.25kg fresh peas (or use 500gm frozen peas) and add them to the pan with 750ml vegetable stock. Bring to the boil and simmer for about 15 minutes (5 minutes for frozen peas). (c) Blend the soup until smooth and return to the pan. Stir in 2 tablespoons natural yogurt, reheat gently and serve, sprinkled with 1 tablespoon chopped chives. Serves 4.
Peas and rice:
1 rasher bacon, 25gm butter, ½ cup long grain rice, ½ tsp salt, 1 cup boiling water, 1 ½ cups fresh peas, salt and pepper.
Melt the butter in a frying pan. Dice the bacon and fry in butter for a few minutes. Add the rice and cook another 1-2 minutes, stirring constantly. Add the salt, boiling water and peas. Stir in. Cover and simmer gently without stirring until the rice is tender and liquid absorbed. This will take about 15 minutes. Season to taste. Serves 4.
Spring peas:
2 ½ cups fresh peas, 1 tsp sugar, 1 tbsp mint sauce, salt to taste, ½ cup water.
Bring the slightly salted water almost to boiling point then add peas, sugar and mint sauce – continue to simmer until tender, drain and serve immediately. Serves 4.
Fruit recipes & hints for November 2008 – Fresh Strawberries.
Hints:
(1) Store for a few days only in refrigerator crisp bin. (2) Gentle handling. (3) Do not wash until just before use. (4) Beat two level tablespoons of butter & four rounded tablespoons of icing sugar to a cream & add six large crushed strawberries. Use for cake fillings. (5) Place two dozen strawberries in a bowl & sprinkle with two tablespoons of icing sugar & six tablespoons of brandy. Leave for one hour before serving. (6) To bring out the flavour of strawberries put a good shake of pepper on them just before serving. Yes! Pepper! (7) Pop 2 halved, or quartered, strawberries into your bubbly. Make sure you lower them into the drink with a spoon slowly; otherwise your glass of champagne will erupt like a volcano. Lindauer Fraise is my favourite drop with lovely fresh strawberries. (8) For the best flavour buy strawberries in season rather than those imported from abroad and use them as soon as possible. (9) Wash before hulling to prevent saturating their insides.
Strawberry St Clement:
500g strawberries, 3 oranges, ½ cup sugar, ¼ cup orange-flavoured liqueur.
Wash & hull the strawberries & halve if large. Place in serving bowl. Remove peel & pith from oranges. Cut segments free from all skin. Add segments & juice to strawberries. Gently stir in the sugar & liqueur. Cover & set aside at room temperature. Stir occasionally until the sugar dissolves. Chill before serving.
Strawberry pancakes:
1 cup flour, pinch salt, 2 eggs, 1 cup milk, 1 tbsp oil, butter to fry.
Pancakes: Sift the flour and salt into a bowl. Break in eggs. Begin mixing eggs and flour with wire whisk. Add milk as the mixture becomes thick until about half milk has been used. Beat well to remove lumps. Whisk in remaining milk and the oil to make thin batter.
Filling: 225gm carton cream cheese, ½ cup sour cream, 1 to 2 tbsp sugar, 1 to 2 tbsp kirsch, 500gm strawberries, icing sugar.
Mix cream cheese and sour cream together to make smooth mixture. Stir in sugar and kirsch. Wash and hull strawberries and crush lightly with fork. Spread the cream cheese mixture over the pancakes. Spoon crushed strawberries along the centre. Roll up pancakes. Serve sprinkled with icing sugar.
Microwave strawberry Jam:
500gm strawberries, 3 cups sugar, 3 tbsp lemon juice.
Use ripe, firm strawberries. Hull strawberries. Cut in half and crush lightly. Place in large bowl or casserole dish. Stir in sugar. Cook on full power for 4 to 5 minutes or until rolling boil. Stir. Boil for 5 minutes on full power. Mix in lemon juice. Continue cooking on full power for 6 to 8 minutes or until a small amount on a cold saucer tests as set. Pour into clean, hot, dry jars. Seal when cold. Makes about 3 cups.
Strawberry and cucumber salad:
(a) Halve 1 cucumber lengthways, remove the seeds and slice thinly. Place in a bowl with 250gm strawberries, hulled and halved or quartered if large. (b) Mix together 1 tablespoon balsamic vinegar, 1 teaspoon coarse-grain mustard, 1 teaspoon clear honey and 3 tablespoons olive oil. Season with pepper. Pour over the cucumber and strawberries. (c) Toss lightly to coat with the dressing and chill for 5-10 minutes before serving. Serves 4-6.
Glenn Forsyth.