This main-course salad is based on what I gather is a classic Vietnamese sauce called Nước chấm. It’s a combination of lime juice, a bit of sugar, and fish sauce. It’s sharp, salty and addictive. The recipe combines slices of lightly-cooked steak with a salad of shredded vegetables. You can also make it without the steak, in which case I’d recommend adding some toasted peanuts. You can also make this more hearty still by serving it alongside some cooked rice, or rice noodles. Vietnamese Beef Salad with Nước chấm Serves 4 Ingredients 2 red chilli peppers (or to taste) ½
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Rebecca’s Recipe of the Week: Vietnamese Beef Salad
March 8, 2018 by General Administrator
Rebecca’s Recipe of the Week: A Saffron Salad
February 8, 2018 by General Administrator
Saffron gives a beautiful colour and a rich, aromatic flavour to this simple winter salad. Carrot, Cabbage and Saffron Salad Ingredients 0.5g saffron (on whole little packet) 50 ml rapeseed oil 1 medium cabbage, coarsely shredded 500g carrots, peeled and coarsely shredded 1 red onion, coarsely shredded 50 ml cider vinegar 1 teaspoon Dijon mustard 1½ teaspoons salt black pepper to taste Preparation Combine the saffron and oil in a mortar and pestle, and leave to soak for 15 minutes. Meanwhile, mix the cabbage, carrots and red onion in a bowl. When the saffron has soaked for 15 minutes use
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Rebecca’s Recipe of the Week: A French Classic
January 18, 2018 by General Administrator
Celeriac rémoulade, shredded celery-root salad, is a familiar sight in French delis, alongside shredded carrot salad. It’s very easy to make and surprisingly elegant. The fresh, wood-sy taste of the celeriac provides a good contrast to richer flavours, so this goes particularly well with pork, and also lentils. The only trick is to make sure you use a good mayonnaise. If you have a stick (immersion) blender, then it couldn’t be easier to make some yourself. Celeriac remoulade Serves 2-3 as a side dish. Ingredients 3 tablespoons good mayonnaise 1 tablespoon good mustard. I like to use a grainy variety
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Rebecca’s recipe of the week: Griddled Cucumbers
August 24, 2017 by General Administrator
This makes a great lunch. It’s quick, crunchy and surprising. Cooking a cucumber intensifies the flavour and gives it a crisp edge. The richness of the haloumi contrasts with the sweet bite of the tomatoes and the sharp, herby dressing pulls it all together. Eat with some crusty bread. When I made this I used some of the wild marjoram that grows all over Dorset, but I think it would work well with other herbs, or a mixture of whatever you have to hand. Griddled Cucumber with Haloumi Serves 2 Ingredients 2 cucumbers 8-10 cherry tomatoes half a packet of
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Rebecca’s recipe of the week: Broad Beans and Bacon
June 30, 2017 by General Administrator
Broad beans, bacon and spring onions: a perfect combination of earthy, lively and sharp flavours. —— Delia Smith’s Classic Broad Bean Salad Serves 2, according to Delia. I think you could eat this all by yourself. Ingredients For the Dressing 1 clove garlic salt 1 teaspoon mustard powder 2 tablespoons lemon juice (or a combination of lemon juice and white wine vinegar) 4 tablespoons olive oil For the Rest of the Salad 2 rashers of streaky bacon 700g broad beans in their pods 2 tablespoons chopped herbs (parsely, oregano and/or marjoram are good) 4 spring onions, sliced pepper to taste
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Rebecca’s Recipes of the Week: Two Easy Beetroot Salads
June 2, 2017 by General Administrator
Here are two very easy recipes for summer salads. The first one combines raw, shredded beetroot with a simple vinaigrette. For the second one the beetroot is cooked with allspice, before being combined with red onions and parsley. I love them both. Shredded Beetroot Salad Ingredients beetroots olive oil sherry vinegar salt and pepper Preparation Peel the raw beetroot and shred it. I use the fine blade on my ancient Moulinex but you can of course shred it using any device you favour. Prepare a vinaigrette by combining two parts of olive oil to one part sherry vinegar (and salt
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Rebecca’s recipe of the week: ANOTHER Quinoa Salad, Quinoa Salad With Roasted Carrots and Frizzled Leeks
May 18, 2017 by General Administrator
I know I offered you a quinoa salad only a few weeks ago, but this one is also so good, and really different. And salads are perfect for warmer weather. This one combines rocket and roasted carrots with crunchy quinoa tossed with currants and a pomegranate-molasses dressing. The whole thing is topped with crispy ringlets of frizzled leeks. It’s ever so tasty. Quinoa Salad With Roasted Carrots and Frizzled Leeks Serves 10 Ingredients 1 leek, trimmed ¾ cup plus 2 tablespoons extra-virgin olive oil, plus more for frying leeks and for serving salt and pepper 2½ tablespoons lemon juice 2½
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Rebecca’s recipe of the week: Super Noodles!
March 17, 2017 by General Administrator
This recipe can be made with either cauliflower or sprouting broccoli. Do you have any coriander left over from last week? Use it here! Frying tofu transforms it from soft (and bland) to crispy and very, very tasty. ‘Keep your hands off that tofu!’ I had to tell my sons whenever I made this, or else there wouldn’t be any left to add to the finished dish. Coriander Noodle Bowl Serves 4. one Canalside cauliflower or 120g sprouting broccoli 1 bunch of fresh coriander zest of one lemon juice of half a lemon 2 large cloves of garlic 1/4 teaspoon
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Rebecca’s recipes of the week: potato & olive salad and orange, olive & onion salad
February 27, 2017 by General Administrator
Hurrah for La Jimena! This week’s recipes celebrate the arrival of the delivery of citrus fruits, olives, olive oil and almonds from La Jimena farm in Spain! The recipes combine some of the Canalside winter staples (potatoes and onions) with lemons, oranges and olives, to bring a bit of Spanish sunshine to the Midlands. If you’ve received a box from La Jimena, this is a nice way to use some of its contents. If not, the shops are full of excellent citrus fruits, which are currently at their peak. These recipes are adapted from Claudia Roden’s wonderful 2009 Arabeque: A
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What to do with a glut of cucumbers!
July 25, 2013 by General Administrator
The cucumbers seem to be loving the heat of the polytunnels even more than the courgettes are loving the heat of the fields, if the size of the harvest is anything to go by! Here are some ideas to get through your share of the harvest. Cucumber soup with pickled cucumber – a very handy recipe as it would use a significant amount of this week’s share! http://www.bbc.co.uk/food/recipes/cucumber_soup_with_91798 Cucumber soup – no cooking needed! http://allrecipes.co.uk/recipe/15861/cold-cucumber-soup.aspx Pickled cucumber – this would be good as a barbeque accompaniment http://www.bbc.co.uk/food/recipes/pickledcucumber_11033 Cucumber ribbon salad with olive and caper dressing http://www.bbc.co.uk/food/recipes/cucumberribbonsaladw_90358 Marinated cucumber ribbons on
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