Home Grown

Lovely leaves... Growing your home.

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Home Grown Goodness

In this issue it's all home grown recipes you can create with ingredients freshly picked from your very own garden, created by food demonstrator & home economist, Teresa Bovey.

Roasted Tomato Soup

Ingredients 10 tomatoes, halved 1 red onion, peeled and cut into 8 2 garlic cloves 2 tbsp olive oil Black pepper 1 tsp caster sugar 1 litre hot chicken or vegetable stock 4 tbsp low fat crème fraichè 2 tbsp chopped parsley A few basil leaves

Method 1. Preheat the oven to fan 190ºC/gas 6. 2. Place the tomatoes, red onion and garlic into a small roasting tin and drizzle over the olive oil. 3. Season with salt and black pepper and sprinkle with sugar. 4. Roast for 30 minutes until softened and a little charred. 5. Blend the vegetables and stock together.

Pour into a saucepan, bring to boil, add the crème fraichè, chopped parsley and basil leaves. 6. Adjust seasoning to taste and serve with warm crusty or sourdough bread.

Serves 4

Warm Green Bean, Tomato and Lentil Salad

Ingredients 150g puy lentils 400g green beans, cut into 2.5cm lengths 1 carrot peeled and finely diced 2 celery sticks, finely diced 2 shallots, peeled and diced 6 tomatoes, skinned and diced Handful chopped parsley Salt and black pepper

Method 1. Place lentils in a large saucepan, cover with cold water, bring to boil and cook for 20-25 minutes. 2. In a separate pan, blanch the green beans for 2-3 minutes and drain. 3. Saute the carrot, celery and onion in a spritz of oil, adding the tomatoes once the vegetables have softened. 4. Toss all the ingredients together with chopped parsley, season to taste and serve. Serves 4

This recipe can also be served as a cold salad. Cook lentils and blanch the green beans and add all the remaining ingredients in their raw state. Mix in 2 tbsp fat free French dressing. Top with a packet of cubed Feta cheese. Season with black pepper before serving.

Griddled Zuchinni in Lemon and Olive Oil

Ingredients 450g courgettes 1 clove garlic, crushed 5 tbsp extra virgin olive oil Juice of 1 lemon 2 tbsp fresh parsley, chopped Handful of fresh basil leaves, shredded Salt and black pepper

Method 1. Cut the courgettes into very thin slices. 2. Heat a griddle pan until hot. 3. Brush or spray the courgettes with a little oil and lay them onto the griddle pan. 4. Cook for 2-3 minutes or until distinct brown lines have formed on the courgettes. 5. Turn the slices over and repeat the process. 6. Place the courgettes into a dish with the garlic, extra virgin olive oil, lemon juice, salt, pepper and chopped parsley and basil. 7. Leave to marinade for 1 hour before serving. Serves 4

Terrines – as above but also add 1 or 2 griddled peppers to the marinade. Core the peppers, discard the seeds and cut each half into three pieces. Using a cling-film lined ramekin or a cooking ring. Layer alternate pieces of courgette, pepper and sliced mozzarella cheese. Garnish with rocket leaves and drizzle with Balsamic glaze before serving.

Orange Pannacotta

Pannacotta can be made with cream or use half cream and milk as my recipe suggests. You can serve it with any summer fruits. Try baking rhubarb (see below) or using sliced peaches poached in a little white wine or serving it simply with summer berries or strawberries. Try using lemon zest as an alternative to orange if preferred.

Ingredients 283mls double cream 283mls milk Finely grated zest of 2 oranges 80g caster sugar ¼ tsp vanilla extract 3 leaves gelatin

Method 1. Place the cream, milk, orange zest and sugar into a saucepan on a medium heat to dissolve the sugar. 2. Remove from the heat just below boiling point. Cool for 6-7 minutes. 3. Leave the sheets of gelatin to soak in a small bowl of cold water for 5 minutes until soft. Squeeze out excess water and drop into the warm cream mixture. 4. Pour into 6 ramekin dishes or double sized shot glasses. 5. Leave to cool slightly and then chill in the refrigerator for 2-3 hours until set. 6. Decorate with baked rhubarb and orange slices. Serves 6

Baked Rhubarb Cut 1 rhubarb stick into small dice and put into a small roasting dish with the rind and juice of 1 orange and 1 tbsp caster sugar. Oven cook for 10-15 mins at 180ºC/gas 5. Leave to cool and use to decorate the top of the pannacotta. Serve with remaining orange slices. Cooks Tip – Cool the cream mixture for a few minutes before adding the gelatin - if it is too hot the pannacotta will split as it sets.

Summer Berry Compote

Ingredients 500g mixed summer berries – strawberries, blueberries, raspberries, blackberries 125mls Prosecco 2 tbsp raspberry liqueur 100g caster sugar 2 tsp vanilla extract To serve Greek yoghurt or vanilla ice-cream

Method 1. Hull and quarter the strawberries and rinse all the fruits in a colander with cold water. 2. Place the fruits into a bowl. 3. Heat the Proscecco, raspberry liqueur, sugar and vanilla in a small pan and cook for 2 minutes. 4. Pour over the fruit and stir gently to coat. 5. Leave to cool. 6. Once cooled place into wine glasses and serve with a dollop of crème fraiche or scoop of vanilla ice-cream. Serves 4

We Recommend...

Mr & Mrs Fine Wine add the perfect wines to add a little extra to your home grown recipes this summer...

Griddled Zucchini In Lemon & Olive Oil Bardos Rueda Verdejo £13.99 Full of bright citrus and melon. Great fresh acidity and balance make this a fabulous wine to go with food. Nice and light to make a perfect companion to the courgette/zucchini dish, and helps to bring out the caramelised richness of the vegetables.

Solaz Verdejo £8.99 This Verdejo grape wine is pleasant and lively. Very refreshing with a hint of acidity, the perfect wine for any occasion. Breezy freshness that sparks happy memories.

Warm Green Bean, Tomato & Lentil Salad Flametree Embers Sauvignon Blanc Semillon £14.99 Flametree Wines’ vision is to produce brilliant Australian wines of uncompromising quality and character. A blend of 80% Sauvignon Blanc and 20% Semillon, the nose on the Embers Sauvignon Blanc Semillon shows plenty of varietal fruits in the kiwi fruit, lemon grass, passionfruit and lime spectrum. Semillon’s citrus and floral notes are complemented by the tropical passionfruit aromatics of Sauvignon Blanc. Brilliant combo for this food. Roasted Tomato Soup Julienas Chaintré Fleurie Cuvée Sept £13.99 Classic Fleurie on the nose with big hints of violets, dried fruits and subtle oak. Light on the palate with cranberry, red fruit, and underlying floral flavours. Perfect lunchtime wine to accompany the roasted tomato soup without overpowering it.

Summer Berry Compote Palladiano Durello Spumante Brut £9.50 A great alternative to Prosecco from a lesser known region which means you can get great value and great taste. Citrus and gently floral aromas lead to a very fresh and zippy palate with crisp green apple and lightly honeyed characters. A refreshing and approachable style of fizz that would pair well with this fruit dessert.

Orange Pannacotta & Baked Rhubarb Chateau Megyer Tokaji 5 Puttonyos £34.99 Situated in the picturesque region of Tokaji-Hegyalja in north-eastern Hungary these vineyards were first planted by Count Ferenc Dobó in 1576 and classified as Grand Cru in 1737. Praline notes intertwine with dried figs, honey, pineapple, orange and apricots. Viscous texture and long smooth finish! Serve slightly chilled and pair with the pannacotta.

Mr & Mrs Fine Wine - The Wine Bank, Independent Wine Merchant & Bar IWSC Independent Wine Retailer of the Year 2018 www.mrandmrsfinewine.co.uk

2021 North Notts Food & Drink Awards

The best things are worth the wait...

Made's North Notts Food & Drink Awards 2021 will once again take place with great food and entertainment on the menu, just a little later than originally planned.

We will be taking the time to make sure that all of the fantastic businesses in our region are recognised for their incredible efforts and achievements during this time, as well as looking forward to our favourite places once again opening doors to offer you the very best food and drink in the region.

There will be plenty of chances to for you to get involved – keep an eye on our website for full details - fad.madeinn.co.uk

“Last year’s event was a real success and gave us the opportunity to recognise the region’s amazing groups and individuals who make up our marvellous food and drink scene. This year we hope to recognise even more people and put on an amazing event.”

Made’s North Notts Food & Drink awards is just one of a number of ways the magazine is putting North Nottinghamshire in the spotlight.

Stay safe. See you soon.

POSTPONED UNTIL 2021