Recipes and veg tips | Canalside Community Food - Part 11

This year I thought I would do something different with my Canalside pumpkin, so I’ve been looking up pumpkin pie recipes. This may suit small shares better, as some reading has suggested smaller pumpkins are better suited to pie, but I’ll be trying anyway with my massive medium share pumpkin and probably making soup out of the remainder.

Pumpkin puree (pie recipe to follow below, use the remainder of this for soup)
4-6lbs (1.8-2.8kg) pumpkin makes 5-6 cups puree, 2 cups needed for pie

Preheat oven to 200degC then rinse and pat dry the pumpkin. Cut from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. Do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.

Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.

Cool until you can safely handle the halves then scoop out the soft flesh into a food processor. Process until very smooth, 3 to 5 minutes.

Pumpkin Pie
Ingredients:
Sweet shortcrust pastry (350g approx), chilled
About 2 cups; 450g pumpkin puree
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fresh ground black pepper
1 cup (240ml) double cream
1/4 cup (60ml) milk
egg wash: 1 large egg beaten with 1 Tablespoon milk

Method:
For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

Preheat oven to 190°C

Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights. Make sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.

Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.

Adapted from: https://www.inspiredtaste.net/35527/easy-pumpkin-puree-recipe/ and https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/

Another very good recipe from Slyvia Fontaine. The creamy carrot sauce colours the pasta a beautiful gold, while the fresh, herby gremolata adds vibrant green. Toasted breadcrumbs provide a contrasting crunch against the richness of the sauce. You would certainly not guess that this is vegan, but you’ll see right away how beautiful it looks in your bowl. The flavours work really well together and I recommend this highly.

Pasta with Creamy Carrot Miso Sauce
Serves 4

Ingredients
Carrot Miso Sauce
2 shallots, rough chopped (or 1/2 an onion)
3 large garlic cloves, rough chopped
2 tablespoons olive oil
150g carrots
450ml water
40g cashews
Freshly-ground pepper
3 tablespoons white miso paste

Gremolata
60g fresh coriander or parsley (Sylvia notes you can also use carrot tops)
1 tablespoon lemon zest ( zest from one medium lemon)
¼ teaspoon salt
1 fat garlic clove
70-100ml olive oil

Toasted Breadcrumbs
1 thick slice of good bread, grated, to make about 50g breadcrumbs

250g pasta (Sylvia Fontaine recommends orecchiette)

Instructions
Cook the sauce: Heat oil in a medium pot, over medium heat. Saute shallot and garlic until fragrant and golden, about 5 minutes, stirring often. Add carrots, cashews, water, and pepper and bring to a boil. Cover, lower heat to low and simmer gently until carrots are fork-tender, about 15 minutes. Stir in the 3 tablespoons of miso and let cool for 5-10 minutes.

While the carrots simmer make the Gremolata: Place coriander or parsley, lemon zest, salt and garlic in a food processer and pulse repeatedly until finely chopped. Add 70ml oil, pulsing a few more times until incorporated (but not too smooth). Add more oil if you prefer a looser version.

Now make the breadcrumbs: place the breadcrumbs in a frying pan over medium heat and toast, stirring frequently, until the crumbs are golden brown. Set aside.

Bring some water to the boil, and cook the pasta according to the packet instructions.

While the pasta is cooking blend the sauce: place the carrot-cashew sauce in a high-speed blender or food processor and blend on the lowest setting, gradually increasing speed, until fully blended, creamy and silky smooth, which will take between one and two minutes. Slyvia writes: ‘Take your time here and get it SMOOTH!!!’

Drain the pasta and pour the sauce over. Heat it gently if needed. Taste and adjust salt.

Divide among bowls, and sprinkle with toasted bread crumbs and spoon the gremolata over top. Enjoy with a glass of chardonnay.

Recipe adapted from Sylvia Fontaine, Feasting at Home

Since starting recipes I tried my hardest to avoid running a “mashed swede” recipe but it had to happen eventually… This one looks good, although I’m going to have to go to the shops and buy some mace!

Honey crushed swede

Ingredients
2 large swede , cut into 3cm chunks
1 tsp ground mace
100g butter
2 tbsp clear honey

Method

Put a pan of salted water on to boil. Add the swede and simmer for 20-25 mins until tender. Drain the swede, tip back into the pan and add the mace, butter and honey. Season and crush everything together gently with a potato masher.

from: BBC Good Food

Peas cooked with onions and butter make an excellent dish to eat on their own. Add some pan-seared salmon fillets and you have an easy and very delicious meal.

(To pan-sear, dry the salmon carefully and then season liberally with salt. Heat a little neutral oil in a skillet, and when it is hot add the salmon, skin-side down. Press it into the pan with a fish so that it makes good contact with the heat. Cook, without moving the fish, for about 3 minutes, and then flip it over to cook the other side. Cook for an additional 1-4 minutes, depending on how cooked you like your fish.)

Peas with Parsley, Thyme, Butter and Onions
Serves 4 as part of a larger meal.

Ingredients
2 tablespoons neutral oil (rapeseed, sunflower seed etc.)
1 giant Canalside spring onion, thinly sliced (use the whole thing including the dark green leaves)
½ teaspoon salt
1/2 cup white wine
1 cup chicken stock
4 cups frozen (or fresh) peas
4 tablespoons butter
¾ cup fresh parsley, roughly chopped
5 springs of fresh thyme, roughly chopped

Preparation
Heat the oil in a large frying pan over medium heat. Add the sliced onion and the salt. Reduce the heat to low and cook until the onion is translucent and soft, but not brown. Add the wine and allow to reduce until almost completely dry.

Add the stock and bring to a boil. Add the peas and butter and cook until the stock has reduced, and the sauce is thick and silky with butter. Then add the parsley and thyme check for salt and pepper, and serve.

Recipe adapted from Abra Berens, Ruffage: A Practical Guide to Vegetables (2019).

You’ll have to nip to the shops for some mushrooms but otherwise, put with mash and greens, this recipe makes good use of lots of this week’s share. I’ve never made bourguignon so I’m looking forward to it!

Mushroom bourguignon

Ingredients
1½ tsp olive oil
3 shallots, peeled, quartered and layers separated
1 large carrot, peeled and cut into slices on an angle
100g/3½oz button mushrooms, quartered
50g/1¾oz chestnut mushrooms, quartered
3 Portobello mushrooms, roughly chopped
7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme
3 garlic cloves, finely chopped
150ml/¼ pint fruity vegan red wine
200ml/7fl oz vegetable stock
2 bay leaves
1 tbsp tomato purée
1 tsp yeast extract
1 tbsp cornflour, or plain flour
salt and freshly ground black pepper

Method
Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.

Add all the mushrooms and most of the thyme and cook for 5–6 minutes (note, an alternative is to dry fry the mushrooms before the other ingredients – they cook in their own juices, enhancing the flavour). Add the garlic and fry for a further minute.

Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.

Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.

Serve with creamy mashed potatoes or a crunchy slice of crusty bread.

Taken from: BBC Good Food

When I was growing up in New York State, fresh corn on the cob was a familiar summertime treat. In my family we always, always, ate it boiled, with butter, salt, and pepper, and that is indeed an excellent way of preparing this delicious vegetable. (Just to be clear, you should boil your corn for no more than about five minutes, in plenty of water.) Here, however, is another equally excellent way to cook corn.

Grilled Corn
Serves 2

Ingredients
2 ears of corn
2 tablespoons rapeseed or other oil
1 teaspoon Spanish smoked paprika (sweet or hot, as you prefer)
½ teaspoon salt
Freshly-ground black pepper, to taste

Preparation
Preheat your grill to maximum heat.

Meanwhile, shuck your corn: peel away and discard the outer leaves and delicate thread-like silk.

Mix the oil, paprika and salt together and brush over the ears of corn.
Place the corn under the grill and grill for about 10 minutes, turning regularly, until it is a beautiful golden colour all over.

Remove from the grill, grind some black pepper over the cobs, and eat alongside your quelites a la mexicana or anything else that strikes your fancy.

One of the benefits of so many of us working from home is that there’s more time to make a fancy lunch. This week I’ve enjoyed riffing on Panzanella themed recipes – you can adapt the one below to suit what you have in the fridge and the time you’ve got to make it.

Panzanella

Ingredients:
3 tbsp olive oil
Splash red wine vinegar
day old bread, cut into 2cm cubes
1 tsp salt
2 large, ripe tomatoes, cut into 2cm cubes
1 cucumber sliced 1cm thick
1 or 2 peppers cut into 2cm cubes
1/2 red onion, thinly sliced
20ish large basil leaves, coarsely chopped
3 tbsp capers, drained

Method:
Heat the bread either by pan frying in oil if you have time, or 30s in the microwave if not. Then mix thoroughly with all the other ingredients in a large bowl, season and serve.

In case you are wondering what to do with the mysterious ‘huauzontle’, here is the answer! Huauzontle, also known in Mexico as ‘quelites’, is a flavoursome green a bit like sprouting broccoli. In this recipe it is mixed with juicy tomatoes and cubed potatoes to make a superlative filling for a tortilla or other flatbread. Serve topped with thick yoghurt.

Quelites a la Mexicana
Serves 2

Ingredients
250g potatoes
250g huauzontle
200g onions
150g tomatoes
½ to 1 Canalside chile, deseeded if desired
1 tablespoon vegetable oil
1 teaspoon ground cumin
Yoghurt and flatbreads, to serve

Preparation
Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt. Bring to the boil and cook until tender. Depending on the size of the potatoes, this can take between 20 and 40 minutes. Drain and let cool
Put the huauzontle in a saucepan and cover with cold water. Add a pinch of salt. Bring to the boil and cook until it’s tender, about 8 minutes.

Peel the onions and chop coarsely. Chop the tomatoes into chunks roughly the same size as the onions. Slice the chile.

By now the potatoes should be cool. Cut them into cubes, about 2cm or thereabouts.

Heat the oil in a frying pan or casserole pan. Add the onions, tomatoes and chile, and sauté for a few minutes. Add the cooked huauzontle, cubed potatoes and cumin, and sauté for a few more minutes to heat through.
Serve topped with yoghurt in flatbreads (tortillas would be traditional).

Recipe freely adapted from this fantastic video by Mexican internet sensation Doña Ángela. Many thanks to Ricardo Aguilar for his advice about cooking quelites and for telling me about Doña Ángela.

Every summer I treat the first courgette with excitement but as I’m sure is the case for everyone, my enthusiasm begins to wane as the summer goes on. To try and help with this myself and Rebecca have been trying out some more courgette recipes. My favourite so far is courgette fritters (sorry there’s a bit of a fritter theme at the moment!), they made for a reasonably quick work-from-home lunch.

Courgette fritters

Ingredients (8 fritters):
1 kg Courgettes Grated
100 g Feta cheese Crumbled into big chunks
2 Medium free range eggs
2 Cloves Garlic Peeled and crushed
15 g Fresh dill Chopped
15 g Fresh mint Chopped
1 tsp Dried oregano
75 g Plain flour
200 g Breadcrumbs
1/2 Red onion Peeled and finely chopped
Fry light spray or Olive oil for greasing

Method:
Preheat the oven to 220C

Take your grated courgettes and over a colander, squeeze out as much of the liquid as you can. Use the colander and your hands, there will be lots!

When you’ve squeezed out the liquid, put all of your courgette fritter ingredients into a large bowl and mix well with clean hands.

Shape into 8 patties and put onto a greased (or sprayed using Fry Light) baking sheet. I got the strongest shapes by compacting a firm ball and then squash down into a disc

Bake for about 30 minutes of until browned, firm and cooked through (I fried them instead to speed things up)

From: https://www.tamingtwins.com/courgette-fritters-recipe/

This week’s recipe is from Matt. He says: ‘This is really simple but very tasty way of cooking courgettes to their best’. It’s based on a classic Italian pasta dish called caccio e pepe, in which the pasta is dressed with grated cheese and lots of black pepper. That combination turns out to work equally well on courgettes.

This dish is delicious served with sausages, or some grains tossed with pesto, which, incidentally, is a further good use of the bountiful crop of basil we’re currently enjoying from Canalside.

Seared Courgettes with Black Pepper and Cheese
Serves 3-4

Ingredients
700g courgettes
3 tablespoons oil
Salt
2 teaspoons coarsely ground black pepper
4 tablespoons butter, cut into 4 pieces
50g hard cheese, grated
Handful of basil and/or mint leaves, torn into pieces

Preparation
Halve the courgettes lengthwise. If they are large, cut them into lengthwise quarters. Cut each length into 5-7cm sections. Sprinkle them with salt.

Heat the oil in a large, heavy frying pan for 2 minutes over medium-high heat. This will help you get a good sear on the courgettes. Once the oil shimmers, begin to sear the courgettes. You will need to do this in several batches so as not to crowd the pan—they need to be in a single layer. In batches, lay them cut side down in the hot oil and leave them undisturbed for 2-3 minutes, or until they begin to turn golden brown. Flip them over and cook for another 2-3 minutes on the other side, ensuring all sides are seared and golden brown. Remove them from the pan, setting them aside on a serving platter, and repeat with the remaining courgettes.

While the final batch cooks, add the pepper to a small saucepan and toast over medium-high heat for about 2 minutes, or until it becomes fragrant. Add the butter, which will quickly start to foam. Stir until the butter is melted and the foam subsides. Remove from the heat and quickly add the grated cheese. Stir vigorously, so the cheese doesn’t stick to the bottom of the pan. It will begin to melt, but will also cling together in pieces, which is the result you want.

Spoon the butter over the seared courgettes, making sure to include all the black pepper and melted cheese. Scatter the herbs over the top and serve.

Recipe adapted from NYT Cooking