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RECIPE IDEAS FOR ST GEORGE'S DAY FOOD & COOKING ARTICLE

. . . shallots . . . broccoli . . . beetroot . . . radish . . . asparagus . . . beans & peas . . . greens

St GeorgeCelebrate England’s patron saint in style this St George’s Day (23rd April) with this round up of classic English recipes from spring salads and the ultimate English veg dishes to hearty meals, traditional puddings and more.

  • Radish and Cucumber Salad – bored of cucumber sandwiches, then try this delicious, peppery salad instead. And as the radish season starts on 23rd April, you couldn’t get a more perfect veg to eat on the day!
  • Radish Coleslaw – spice up an old picnic favourite by adding radish to the usual carrot and cabbage

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

RADISH AND CUCUMBER SALAD

RADISH AND CUCUMBER SALADIngredients

1 ½ tsp mustard seeds
1 ½ tsp fennel seeds
½ cucumber
20 radishes
3 tbsp olive oil
2 tsp red wine vinegar
Rock salt for seasoning
Handful of rocket leaves

Method

  • Heat the oil a small frying pan.
  • Add the mustard and fennel and cook for a few minutes until they become fragrant and start to pop but don’t burn.
  • Set aside to cool.
  • Slice the cucumber and the radishes into thin disks and arrange on a platter.
  • Combine the cooled oil with red wine vinegar and season with rock salt to taste.
  • Drizzle the dressing over the cucumber and radish and then scatter with rocket.

Serves 4

www.loveradish.co.uk

RADISH COLESLAW

RADISH COLESLAWIngredients

20 radishes
1 large carrot
6 shallots
4 sticks celery
2 tsp white wine vinegar
100ml mayonnaise
3 tbsp natural yoghurt

Method

  • Coarsely grate the radishes and carrot.
  • Then finely slice the shallots and celery.
  • Mix together the white wine vinegar, mayonnaise and yoghurt and season.
  • Then add to the vegetables and combine well until everything is coated.

Notes:

Serve with a salad dish, in a sandwich with cold meat or as an addition to any meal.

If made ahead give a good stir to re-combine all of the ingredients before serving.

Serves 6

www.loveradish.co.uk

THE ULTIMATE CAULIFLOWER CHEESE

THE ULTIMATE CAULIFLOWER CHEESEIn the early days of spring, when there is still a chill in the air, this is the ultimate comfort dish. Buy the very best quality cheddar you can find. Keen’s cheddar, from Somerset, is very good, and by adding a generous amount of mustard, you can really accentuate the cheesy flavour. Nutmeg and black pepper add a note of spiciness and warmth, whilst the finely chopped Italian flat leaved parsley adds freshness and colour.

Ingredients

1 cauliflower
50g of unsalted butter, plus a bit extra for the ovenproof dish
50g plain flour
300ml milk
A generous grating of nutmeg
Freshly grated black pepper
1 tbsp French grainy mustard, like Dijon
125g Keen’s Cheddar cheese, freshly grated.
A handful of flat leaved parsley, finely chopped

Method

  • Firstly prepare the cauliflower by washing it and cutting it into individual little florets, with all the hard woody stems cut off.
  • Place the florets in a double boiler and steam until they are soft and yielding when pierced with a sharp knife.
  • Remove the cauliflower florets from the heat and place in a buttered, ovenproof serving dish.
  • Melt the butter in a saucepan.
  • Stir in the flour and cook gently for 1 minute.
  • Remove the butter and flour from the heat and stir in the milk, very gradually.
  • Bring the milky mixture to the boil, and then continue cooking and stirring on a medium heat, until the sauce thickens.
  • Pre-heat the grill to its hottest setting.
  • Stir the nutmeg, freshly grated black pepper and the mustard into the sauce, along with half the grated cheese.
  • Pour the sauce over the hot cauliflower, sprinkle with the remaining cheese and brown under the hot grill.
  • Serve with freshly chopped parsley sprinkled on top.

Serves 4

www.loveyourgreens.co.uk

YORKSHIRE PUDDINGS WITH SAUSAGES TENDERSTEM® & ROAST SHALLOT GRAVY

YORKSHIRE PUDDINGS WITH SAUSAGES TENDERSTEM® & ROAST SHALLOT GRAVYIngredients

12 good quality chipolata sausages
12 shallots, peeled and cut into quarters
2 tbsp olive oil
2-3 sprigs fresh thyme
200g Tenderstem® broccoli

For the Yorkshire pudding:
150g plain flour
2 eggs
150ml milk
100ml water
1tsp dried mixed herbs (optional)
salt & freshly ground black pepper
3 tbsp olive oil

For the gravy:
1tbsp plain flour
300ml beef or vegetable stock
75ml red wine (or extra stock)

12 hole muffin tin / 6 hole Yorkshire pudding tin

Method

  • Pre heat oven to 200°C / Gas Mark 6
  • Add the sausages and shallots to a sturdy bottomed roasting tin. Pour over the olive oil and add the thyme. Season with a little black pepper and toss to mix well. Roast in the middle of the oven for 20 - 25 minutes.
  • Make Yorkshire pudding batter by whisking together all the ingredients in a large roomy bowl. Set aside to rest.
  • Pour the olive oil into the holes of your chosen tin - Yorkshire pudding tin for meal sized portions or muffin tin for canapes. Place on the top shelf of the oven to heat up (above the sausages) for 10 minutes.
  • When cooked, remove sausages from the oven and transfer to a plate, along with the pieces of roast shallot and wrap tightly in foil to keep warm.
  • Make gravy in roasting tin by placing over a low heat on the hob. Sprinkle in the flour and stir well, scraping at the bottom to release all of the lovely caramelized bits. Pour in the stock and stir though the wine, if using. Bring up to a simmer and cook for 5 minutes. Taste to check the seasoning, you may want to add a little salt and freshly ground black pepper.
  • Remove the Yorkshire pudding tin from the oven and place over a low heat on the hob - it is important that the oil stays as hot as possible. With a little care, ladle or pour the batter into each of the oiled holes in the tin. Get the tin back into the oven as quickly as possible and cook until puffed-up and golden. This should take around 10 - 15 minutes for the mini sized puddings or 15 - 20 minutes for the larger puddings.
  • Just before the Yorkshire puddings are due to come out of the oven, steam the Tenderstem® until just cooked - about 5 minutes.
  • Assemble the dish by arranging the sausages and roast shallots in the Yorkshires, tuck in the cooked Tenderstem® and pour over a little gravy.

Serves 4 - 6

www.tenderstem.co.uk

GIZZI ERSKINE’S BRITISH ASPARAGUS BROAD BEAN MINT AND MOZZARELLA BRUSCHETTA

GIZZI ERSKINE’S BRITISH ASPARAGUS BROAD BEAN MINT AND MOZZARELLA BRUSCHETTAIngredients

300g podded and shelled broad beans
2 tbsp extra virgin olive oil plus an extra drizzle at the end
1 lemon, juiced
A handful mint leaves, saving a few small ones back to garnish
Salt and pepper for seasoning
100g British asparagus, cut in half lengthways
4 slices rustic white bread, such as sourdough
1 garlic clove, peeled but left whole
1 small ball (approximately 150g) of really good buffalo mozzarella, roughly torn

Method

  • Cook the broad beans in boiling water for 2 minutes.
  • Drain, refresh under cold water, drain again, then peel from their skins.
  • Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint.
  • Season with salt and pepper to taste.
  • Cook the British asparagus in boiled salted water for 1 to 2 minutes and drain under cold water too.
  • Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove.
  • Spoon some of the beans over each slice of bread, scatter over the British asparagus, mint and mozzarella and drizzle with more olive oil to serve.

Serves 4 as a starter or snack

www.british-asparagus.co.uk

TIFFANY GOODALL’S BRITISH ASPARAGUS AND PEA RISOTTO WITH LEMON AND CRÈME FRAICHE

TIFFANY GOODALL’S BRITISH ASPARAGUS AND PEA RISOTTO WITH LEMON AND CRÈME FRAICHE“I am such a fan of risottos because you usually find you have the core ingredients in your fridge or store-cupboard. There is nothing like a creamy risotto with asparagus and fresh spring/summer veggies. This is a dinner party must-do dish.”

Ingredients

600ml chicken or vegetable stock
25g butter
4 spring onions, chopped finely
2 cloves garlic, crushed and chopped
½ green chilli, de-seeded and chopped finely
150g Arborio rice
½ glass of white wine
Half a bundle (approximately 125g) British asparagus
100g British peas
2 tbsp (10g) grated parmesan
3 tbsp (85g) crème fraiche
Juice and zest of 1 small lemon
Handful of chives, chopped finely

Method

  • Place the stock on a slow heat and keep it there whilst you are making your risotto.
  • In a separate large pan melt your butter and then add the spring onions, garlic and chilli and sweat until soft for 5 minutes.
  • Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the white wine.
  • When the white wine has been absorbed, add the British asparagus spears and start adding ladleful by ladleful of stock, adding the next one when one has been absorbed.
  • After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
  • After a further 5 minutes turn the heat off, add the parmesan and crème fraiche, lemon zest and juice and let them melt in before dishing up, serving and finishing off with some chopped chives.

Serves 2

www.british-asparagus.co.uk

BEETROOT RAISIN & STEM GINGER PUDDING

BEETROOT RAISIN & STEM GINGER PUDDINGIngredients

3tbsp golden syrup
100g vegetable suet
80g dark brown sugar
100g raisins
50g wholemeal breadcrumbs
50g self raising flour
1tsp ground mixed spice
125g plain cooked (vacuum packed) beetroot, drained
3 eggs
100g stem ginger, finely chopped

To serve:
Crème fraiche or vanilla ice cream

You will also need:
1 ½ pint pudding basin, well greased with butter
Baking paper, string and tin foil

Method

  • Pour the golden syrup into the greased pudding basin and set aside.
  • In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.
  • Puree the beetroot in a food processor, add the eggs and blend together well. Pour into the mixing bowl, along with the stem ginger, and stir thoroughly.
  • Pour the mix into the pudding basin and pat well down with the back of a spoon. Cover with a layer of baking paper and tie securely with string, then cover with a double layer of foil.
  • Carefully lower the pudding into a large pan of hot water, ensuring the water comes no further than half way up the basin. Cover with a lid and simmer gently for 3 hours, checking every now and then that there is plenty of water in the pan, topping up if necessary.
  • Carefully take the pudding out of the pan, remove the foil and greaseproof and invert onto a serving plate. Serve with custard, crème fraiche or vanilla ice cream.

Serves 6

www.lovebeetroot.co.uk

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