Cheesy Broccoli & Potato Gratin

by Liz Child

A recipe for a rainy day. We complain about the rain, but really we are so lucky to get lots of rainy days to water our crops. Our brilliant broccoli is really thriving in this perfect mix of heat and rain, why not add some extras to your order for the freezer? This is a great meal in its own right, but is also a satisfying side to a Sunday roast. What would you pair it with?

Liz x

Ingredients

  • potatoes – approx 10
  • milk (any milk you like works, I use oat) – approx 500ml
  • 1 tbsp dijon mustard
  • 1 tsp ground nutmeg
  • salt and pepper to taste
  • 2 heads of broccoli
  • 2 tbsp rapeseed oil
  • grated cheese – approx 3 handfuls

Method

  1. Turn your oven to 200C and find a large, oven and hob safe pot with a lid.
  2. Thinly slice the potatoes using a mandolin, machine or very sharp knife. Add them to the pot and pour in the milk. You want to add just enough so that you can see the milk, but don’t cover the potatoes or you will end up with a sloppy gratin.
  3. Stir in the mustard and nutmeg, then season with salt and pepper. Simmer the potatoes with the seasoned milk until they are just soft. Put the lid on the pan but stir often to ensure the potatoes are not sticking to the bottom of the pan. The potatoes will release starch into the milk and thicken it in a sort of béchamel.
  4. Meanwhile separate the stalk from the broccoli and trim as little as possible off the root end. Thinly slice the broccoli stalk and put to one side, then cut the tops into florets.
  5. When the potatoes are cooked, stir through the broccoli stalk slices and taste the sauce for seasoning. Adjust as needed with more salt or pepper.
  6. Top the gratin with the florets, drizzle with oil and a sprinkle of salt and pepper, put the lid on and place the pot in the oven to bake for 20 minutes or so.
  7. When the broccoli is tender, remove the lid, sprinkle with cheese and pop the pot back in the oven again to melt the cheese and brown the top. Serve in big scoops and enjoy!

Broccoli & Sesame Fritters

by Liz Child

Our bumper crop of beautiful broccoli is so tasty. Of course we mostly eat it steamed as a side dish, but there are countless ways to eat broccoli. What are your favourite recipes? Here’s our currant obsession, fritters studded with lots of nutty sesame seeds, savoury seaweed and scallions. Delicious dunked in sweet chilli sauce. Give them a try and let us know what you think. You can add all the specialist ingredients (chickpea flour, seaweed flakes, sesame seeds, sweet chilli sauce…) to your next order. Our range of groceries is always growing. We always source organic, and plastic free and local where possible.

Liz x

Ingredients (makes 14 small fritters)

  • 1 mug of chickpea flour
  • 1 mug of warm water
  • 1 tsp each: garlic granules, ground ginger, chilli flakes, salt
  • 1/2 a broccoli, finely chopped
  • 1 scallion, chopped
  • 6 tbsp sesame seeds
  • a handful of dried seaweed flakes
  • neutral oil for frying
  • sweet chilli dipping sauce to serve

Method

  1. In a mixing bowl, whisk together the chickpea flour, water, garlic, ginger, chilli and salt.
  2. Now finely chop the broccoli and scallion and add to the bowl along with the sesame seeds and seaweed flakes. Stir well to evenly distribute the ingredients through the batter.
  3. Heat a heavy bottomed pan with a generous slick of oil to medium-high, then fry the fritters. Space out spoons of the batter in the pan, fry until golden and crispy, then carefully flip and fry the other side. Keep your eye on the temperature of the oil, make sure it’s not so hot that the fritters burn on the outside and are raw in the middle, but not so cold so they soak up a lot of oil and stay soggy.
  4. Drain the fritters and keep frying in batches until the mixture is all used up. Serve with a sweet chilli dipping sauce and enjoy!

Simple Apple Galette

by Liz Child

Galettes are the easiest pies to make. We love their beautiful rustic shape and the flexibility they bring. You can get creative and make them sweet with fruit, jam, chunks of marzipan or chocolates, or savoury with vegetables, cheese, pesto etc. Use your favourite flavours and the results will always be delicious! I use the same, sugar free, shortcrust pastry for both sweet and savoury versions, but of course you can add a spoon of sugar to the pastry if you like it a little sweeter. You can also add extra flavours to the pastry to match the fillings if you like. For example cinnamon in an apple galette, lemon zest and fresh rosemary in a parsnip galette, switch out some of the flour with ground hazelnuts or almonds… the possibilities are endless. We would love to hear about your favourite galettes in the comments please.

Liz x

Ingredients

  • 200g plain flour
  • 125g butter
  • pinch of salt
  • 3 tbsp cold water
  • 3 apples, peeled, sliced and placed in water with a squeeze of lemon juice to stop it going brown
  • a handful of sugar

Method

  1. The easiest way to make pastry is with a food processor with the ’S’ blade attachment. If you don’t have one you can use a bowl and your hands to rub the butter into the flour then bring it into a ball with the water.
  2. If you have a processor, place the flour, salt and butter in the processor and pulse until it resembles fine breadcrumbs. Then run the processor and add a tbsp of cold water while it is running, after a few seconds, add another tbsp and see if it forms into a ball. If not, add another tbsp of water and the dough should gather up and spin around into a ball. Stop the processor as soon as a ball forms.
  3. Gather the dough into a neat ball and place in a bowl. Cover with a lightly damp tea towel and chill in the fridge for 30 minutes while you pre-heat the oven to 180C and prepare the filling. This time I peeled and sliced apples and placed them into a bowl of acidulated water (water with a squeeze of lemon juice).
  4. When the dough is rested, remove it from the oven and place it onto a floured baking sheet. To be sure it will not stick, I usually line the sheet with a piece of baking parchment too, but this is optional. Press the dough down into a round disc then roll it out into a large, 4mm thick round.
  5. Arrange the fruit in the middle of the pastry, sprinkle with sugar and then gather up the sides. Remember, rustic is beautiful so no need to worry about tears and uneven folds here.
  6. Place the baking sheet and pie into the pre-heated oven (180C) and bake until golden. In my oven, this usually takes around 30-40 minutes, but do keep an eye on yours as ovens vary so much.
  7. Remove from the oven and enjoy hot or cold in slices with ice-cream.

Tofu Fried Rice

by Liz Child

Egg fried rice but using wobbly silken tofu in place of the egg. This is such a delicious mid week, one pan, quick meal. If you ever find yourself with leftover rice, this is the solution! Its a great way to clear out the odds and ends from the veg drawer too. We love it served with kimchi or a squeeze of hot sauce, some scallions and sesame seeds. How do you eat yours?

Liz x

Ingredients (serves 4)

  • 2 tbsp neutral vegetable oil
  • 1 courgette, diced
  • 2 carrots, diced
  • 1/4 red cabbage, thinly sliced (or any combination of veg you prefer)
  • a pinch of salt
  • 1 tsp garlic granules
  • 1 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 4 tbsp soy sauce
  • 1 block silken tofu
  • 4 portions of cooked rice
  • a big mug of frozen peas (or any tender greens you like)
  • 4 tbsp toasted sesame oil
  • kimchi to serve (or any toppings you prefer eg chopped scallions, hot sauce, toasted sesame seeds)

Method

  1. Stir fry the courgette, carrots and cabbage (or any chopped veg you prefer) with the vegetable oil and a pinch of salt until just starting to soften (around 5 minutes).
  2. Add the block of silken tofu and break it up with the wooden spoon. Drizzle in the soy sauce and sprinkle in the garlic, ginger and chilli and stir fry for another minute or so.
  3. Add the rice and frozen peas (or other tender greens) and stir fry to warm through. Taste and add more soy sauce if needed. Then finish with nutty, delicious, toasted sesame oil and serve however you like. We love ours topped with tangy, spicy kimchi.

Turmeric & Ginger Paste

by Liz Child

I always try to keep a jar of this fresh paste in the fridge. It is so handy for making golden milk in the evenings and I love stirring a spoon through my morning porridge. Turmeric and ginger have many amazing health benefits, I started eating this to help manage my knee pain, but I stuck with this paste because it’s actually very delicious! We stock fresh, organic turmeric and ginger roots in the shop so you can easily add some to your next order.

Liz x

Ingredients (don’t need to be exact)

  • a large thumb of fresh ginger
  • a similar amount of fresh turmeric
  • 1 heaped tbsp coconut oil (this helps your body absorb the turmeric and ginger)
  • 4 or 5 tbsp maple syrup (or your choice of sweetener)
  • 1 tsp ground cinnamon
  • 1/2 a tsp black pepper
  • 1/4 tsp ground cloves
  • a splash of water

Method

  1. As you are using organic turmeric and ginger, you don’t really need to peel them, but if you would like to, use a teaspoon to scrape off the skin and get into the awkward nooks and crannies without wasting too much flesh. Roughly chop and add to a small, strong food processor.
  2. Add the rest of the ingredients and blend into a smooth, thick paste.
  3. Pour the paste into a very clean jar and keep in the fridge. Use within 3 weeks. You can also freeze the paste in ice cube trays to keep it fresher for longer.

How to use:

Add a spoon or two to a mug of hot milk and drink in the evening after a long day, especially if you are feeling achey. I like mine topped with a sprinkle of cinnamon.

Blend a spoon with banana, ice and milk to make a golden smoothie. Kids love these!

Simmer a spoon into your morning pot of porridge. Top with coconut flakes and cinnamon or your favourite fruit and nuts.

  • Do not consume high amounts of turmeric if you are pregnant. Consult a doctor if you are concerned that turmeric will interact with other medication or health problems.

Raw Noodle Salad with Peanut Dressing

by Liz Child

This salad is SO delicious and a brilliant way to make the most of seasonal courgettes. It’s fresh and crunchy, with different colours, textures and flavours all drenched in the most moreish nutty sauce. Eat it as it is topped with salted peanuts, herbs and chillies for the best summer lunch. It makes a great packed lunch too.

Liz x

Ingredients (serves 2)

  • 1 courgette, spiralised
  • 1 carrot, grated
  • 1/2 a red pepper, thinly sliced
  • 1/8 of a red cabbage, thinly sliced
  • 1 scallion, thinly sliced
  • 1 red chilli, thinly sliced
  • a handful of fresh herbs (coriander and mint go well here)
  • a couple of handfuls of salted peanuts

For the dressing:

  • 3 heaped tbsp of peanut butter
  • 1 lime, juiced
  • 1 thumb of fresh ginger, finely grated
  • 1 clove of garlic, crushed
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • a few splashes of cold water

Method

  1. Start by preparing the vegetables and pilling them up in a large salad bowl or in serving bowls or lunch boxes.
  2. Make the dressing by mixing the ingredients together in a bowl or jug, loosen the dressing with small splashes of cold water and keep mixing until you get a smooth, pourable sauce.
  3. Drizzle the sauce over the vegetables and top with chilli slices, fresh herb and salted peanuts. Enjoy right away. If you want to serve it later, keep the vegetables and dressing separate in the fridge until you are ready to serve.

Courgette Involtini

by Liz Child

One of our favourite summer dishes, we love this with pasta or bread and a big bowl of salad. For the filling, use any soft cheese you prefer, mixed with fresh herbs or a big scoop of pesto. We usually use our homemade tofu ricotta (here’s the recipe) but a mix of cream cheese and feta is delicious too. Make your own tomato sauce or use a jar of ready made.

Liz x

Ingredients (serves 4-6)

  • 1 courgette
  • 1 batch of tomato sauce (from a jar or sauté a diced onion and 4 crushed garlic cloves in 3 tbsp olive oil until soft, add a tin of chopped tomatoes and half a tin of water, season with salt and pepper and simmer for 10 minutes)
  • 400g soft cheese (use any you prefer, a mix of feta and cream cheese or vegan versions, we like to use our homemade garlic and herb ricotta)
  • a large handful of chopped herbs or a couple of tbsp of pesto
  • olive oil, salt & pepper to taste

Method

  1. Make the tomato sauce and pour it into an oven proof dish. Pre-heat the oven to 180C.
  2. Make a batch of garlic and herb tofu ricotta or mix any soft cheese you prefer with chopped herbs or pesto.
  3. Use a potato peeler or a cheese slicer to cut the courgette into long, thin strips.
  4. Place a heaped tsp of the herby cheese mixture on the end of a courgette slice. Then roll it up and place it, seam down, into the tomato sauce. Repeat until you have filled the dish or used up all the courgette slices.
  5. Drizzle the rolls with olive oil and season with salt and pepper. Bake in the oven until bubbling and golden – around 15 to 20 minutes.
  6. Enjoy with bread or pasta and salads.

One Pot Broccoli, Lemon & Garlic Pasta

by Liz Child

One pot pasta dishes are our favourites! Not just because of less washing up, but also because when you create a sauce in the pasta’s starchy cooking water, it is so luscious, silky and rich.

We have loads of amazing broccoli here on the farm now, we love it so much that we use half a head per person in this recipe (based on the traditional Italian broccoli orecchiette). The broccoli is deliberately cooked for longer than we would usually cook it, until it collapses into the sauce. We use a big dollop of miso (in place of anchovies) for complex depth of flavour and loads of gorgeous garlic and lemon to make this simple dish sing. Give this recipe a try for your next pasta night.

Liz x

Ingredients (serves 4)

  • 4 tbsp extra virgin olive oil (plus extra for drizzling on the bowls)
  • 6 fat garlic cloves, peeled & finely chopped
  • 2 heads of broccoli, finely chopped – stalks included
  • 1 tbsp miso paste
  • the zest and 1/2 the juice of a lemon
  • 400g pasta (any small shape you prefer)
  • salt and pepper to taste
  • chilli flakes and grated cheese to serve

Method

  1. In a large, heavy bottomed pot, sauté the garlic and finely chopped broccoli stalks in the oil until very fragrant and starting to soften – about 5 minutes or so.
  2. Season with salt, pepper, miso and lemon zest and then add the dried pasta and broccoli florets.
  3. Just cover with water, give the pasta a stir and put the lid on the pot to help the water come quickly to a boil.
  4. Once boiling, remove the lid and stir to ensure no pasta is sticking to the bottom. Cook until the pasta is soft. Taste and adjust the seasoning as needed with more salt and pepper and the lemon juice.
  5. Let the pasta sit off the heat and rest a few minutes before serving. This will allow the sauce to thicken into the perfect texture. Serve with a drizzle of extra virgin olive oil, a sprinkle of cheese and chilli flakes. Enjoy!

New Potato, Chard & Kale Saag Aloo

by Liz Child

Saag aloo is one of our favourite Indian side dishes. Make it a meal and serve it with rice, dal and a chickpea curry. Maybe a raita too using our Galway grown cucumbers and some natural yoghurt? Irish new potatoes are the best and in season now. Combined with our farm chard and/or kale in place of the traditional spinach, this recipe is a great way to make the most of our local, seasonal produce. The method is simple and the results are so delicious!

Liz x

Ingredients (serves 4)

  • 500g new potatoes, cut into bite sized pieces
  • 1 tbsp curry powder
  • 3 tbsp vegetable oil
  • 1 onion, finely sliced
  • 4 cloves of garlic, diced
  • 1 thumb of fresh ginger, diced
  • 1 tbsp brown mustard seeds
  • 1 tbsp cumin seeds
  • a large bunch of kale or chard (or a combination), stalks separated and finely chopped, leaves finely chopped
  • salt and pepper to taste

Method

  1. Turn the oven on to 200C. Place the potatoes in a roasting dish and drizzle with 2 tbsp oil, season with salt and pepper and sprinkle over the curry powder. Stir to evenly coat the potatoes in the oil and seasoning and roast until the potatoes are soft.
  2. Meanwhile wash and prepare the greens. Separate the tougher (but perfectly edible) stalks from your chard/kale. Finely slice the stalks and put in a bowl. Finely slice the tender greens and put in another bowl.
  3. Slice the onion and sauté with the remaining tbsp of oil in a large pot with the whole spices, salt and pepper. Cook until the onion is golden and soft and the whole spices are fragrant and toasted.
  4. Then add the sliced stalks, garlic and ginger and sauté for 3 minutes or until softened. Then add the tender greens and wilt down stirring constantly until dark green and soft. You may need to add a small splash of water to help wilt the greens.
  5. When the potatoes are cooked through, stir through the wilted greens and serve.

Salmorejo with Spiced Chickpeas

by Liz Child

If you like gazpacho, you’ll love this simpler version of chilled tomato soup. It is so quick and easy to make and perfectly balanced with a creamy texture and refreshing sweet and tangy tomato flavour. Traditionally it is served topped with chopped boiled egg and jamón slices but we love it with cumin and smoked paprika chickpeas. This soup is only as good as the quality of the ingredients, so use ripe tomatoes, really good olive oil and for the best flavour, sourdough bread.

Liz x

Ingredients (serves 4)

For the soup:

  • 500g tomatoes (any fresh, ripe tomatoes)
  • 1 tbsp red wine or sherry vinegar
  • 1 clove of garlic
  • 4 tbsp extra virgin olive oil
  • 2 slices of stale sourdough bread
  • salt and pepper to taste

For the chickpeas:

  • 1/2 a tin of chickpeas, drained & rinsed
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt & pepper to taste

Method

  1. Put the soup ingredients into a strong blender and blend until smooth.
  2. Taste and adjust the seasoning if needed with more salt, pepper or vinegar.
  3. Pour into a jar or jug and chill in the fridge for at least 3 hours.
  4. Meanwhile fry the chickpeas in a hot frying pan with the oil and spices until they start to pop. Tumble into a bowl and keep in the fridge to serve with the soup later.
  5. Divide into 4 bowls and top with the spiced chickpeas. The soup will keep fresh in the fridge for 3 days.