It seems a pity to discard the flavoursome green leaves from a Canalside spring onion. This punchy blend of spring onion and tahini puts them to good use. It makes a great dressing for a spinach salad, coating the leaves in a savoury, creamy blanket. You could also use it as a dip. Spring Onion and Tahini Blanket Enough to dress a large 2-person salad Ingredients 4 spring onions, including the green bits 2 tablespoons tahini 2 tablespoons rapeseed oil 2 tablespoons lemon juice 2 tablespoons water Salt and pepper, to taste Preparation Roughly chop the spring onions. Place everything
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Rebecca’s Recipe of the Week: Spring Onions and Tahini
August 2, 2019 by General Administrator
Rebecca’s Recipe of the Week: A Warm Salad of French Beans with Gingery Noodles
July 18, 2019 by General Administrator
Warm Japanese noodles and bright green vegetables, tossed with a sharp, gingery dressing make a quick and delicious dinner. The whole thing comes together in under 25 minutes. I think you could add some toasted, chopped peanuts to the top, as well. The dressing is also very good tossed onto shredded cabbage and kohlrabi, for a punchy slaw. Charred broccoli and bean soba noodle salad Serves 2 Ingredients For the salad 450g French beans and/or broccoli (any combination) 2 red onions, peeled and cut into 8 wedges 2 tbsp rapeseed oil ¼ tsp salt 200g soba noodles, or a mixture
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Rebecca’s Recipe of the Week: Salad Improvisation
March 8, 2019 by General Administrator
I got home late last night so dinner was a spontaneous improvisation based on what was in the fridge. The result proved to be very tasty! The smooth roasted peppers (you could use sun-dried tomatoes, I think) combine with the crunch of the celery and the boiled potatoes to give a satisfying complexity. A salty miso dressing pulls it all together. You could serve this with a poached egg, or some grilled meat or fish, or, to be honest, on its own. You could add some feta, as well. I’ve not given precise quantities; that would go against the entire
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Rebecca’s Recipe of the Week: A Comforting Winter Meal
February 14, 2019 by General Administrator
Spiky mustard and capers bring a little bite to the smooth, roasted squash, the crispy cabbage and unctuous cheese. A topping of crunch breadcrumbs finishes things off. You’ll feel properly nourished with this one-dish meal. Anna Jones describes this dish as having ‘simple British flavours’. That set me thinking about the origin of the ingredients. Caraway and mustard seeds have been eaten in Britain since the Middle Ages, but squash didn’t reach these shores until the sixteenth century, when European sailors brought it back from the Americas, together with tomatoes, chile peppers, and much more, including (of course) potatoes. Savoy
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Rebecca’s Recipe of the Week: Taming the Spanish Black Radish
February 1, 2019 by General Administrator
As you may well still have your Black Spanish Radish from this week’s share, here are some recipes from Rebecca that have been waiting in the wings for the BSR’s first appearance of 2019! These are fierce! They need some sweetness to balance their peppery bite. A dressing with honey and sherry vinegar does the trick. Combined with dried fruit and nuts in a salad, this will temper the outspoken radish. Another option is to braise them. They emerge from a bath in butter and white wine softened, like a turnip’s more assertive older brother. Toss them with parsley and
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Rebecca’s Recipe of the Week: What to Do with an Ear of Corn
October 12, 2018 by General Administrator
This is an approximation of a salad I’ve just eaten for lunch. (I’m currently in California, for work, since you wondered.) My salad was served with GREEN chickpeas, something I’d never encountered hitherto. The corn in the California salad was roasted; if you are able to do this it will add depth to the flavour. See the instructions below. The Border Grill’s Mexican Chopped Salad Serves 4 Ingredients Dressing Ingredients 4 tablespoons olive or rapeseed oil 2 tablespoons fresh lemon juice 1 teaspoon ground cumin (ideally, roast your cumin seeds in a dry pan and then grind them) 1 tablespoon
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Pip’s Recipe of the Week: A Summer ‘Slaw
July 5, 2018 by General Administrator
Our resident Recipe Meister, Rebecca Earle, is having a break during July, and so newly joined member Pip Smith has stepped forward to tantalise our tastebuds in Rebecca’s absence. Here’s Pip’s first recipe for us: Beetroot, cabbage and spring onion in the veg share this week? It can only mean one thing…….slaw! I’ve been looking at lots of coleslaw recipes and it seems to me the general theme is either vinaigrette dressing or creamy mayonnaise/Dijon or horseradish. Pretty much anything can go into a slaw as long as there is a nice bite and balance of flavour in the main
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Rebecca’s Recipe of the Week: What To Do With a Kohlrabi
June 28, 2018 by General Administrator
What does one do with a kohlrabi? Answer: you make it into kohlrabi carpaccio. Serve this as a starter or alongside some grilled mackerel. Or just eat it for lunch. The thyme adds unexpected complexity to this crunchy salad. Kohlrabi Carpaccio Serves 3 Ingredients 2 medium kohlrabi 50g pecorino or other firm goat cheese 6 sprigs of fresh thyme 2 tablespoons olive oil 1 tablespoon lemon juice salt and pepper to taste Preparation Peel the kohlrabi and, using a vegetable peeler, shave it into thin disks. When you get to the point that you can’t shave off any more, use
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Rebecca’s Recipe of the Week: Squash for Lunch
March 30, 2018 by General Administrator
One of the wonders of the modern culinary world is the discovery that we can eat raw squash. Thin spiralised ribbons of raw courgette, butternut squash and carrot started to appear in cooking blogs some time around 2013; and now they’re everywhere. But you don’t need a spiraliser to make Canalside squash into a quick salad for lunch. Here’s how. Squash, Avocado and Pumpkin Seed Salad Serves 1. Ingredients 1 tablespoon blackberry vinegar, or any other fruit vinegar, or, failing that, cider vinegar salt and pepper, to taste 1.5 tablespoons rapeseed oil 100g raw squash all the salad from your
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Rebecca’s Recipe of the Week: Soup and a Salad
March 22, 2018 by General Administrator
Perhaps—could it be?—you’re ready for a break from root vegetables. Here is just what you need: a tomato-garlic soup. Serve it with a nice bread and the salad greens from Canalside for an extremely quick and satisfying dinner. If you’re feeling energetic and would like a bit more protein, you could dress the salad with Alexandre Dumas’ salad dressing. Tomato-Garlic Soup Serves 6. Ingredients 3 tablespoons olive oil 3-6 large cloves of garlic, minced or grated 1 tablespoon paprika—the smoked Spanish kind labelled ‘dulce’ is best of all 8 cups or two litres tomato juice ½ cup dry sherry (optional)
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