Howgate Wonder Baked Apples With Rhubarb

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Of course, we always recommend our Bramley apples from Ringden Farm over near Etchingham – BUT on this occasion we urge you to try the early Howgate Wonders.  When they are picked early they are mild and citrussy but their flavour mellows over time.  They are a different kettle of fish to the Bramley so ring the changes with a traditional Edwardian cooking apple.

This recipe waxes lyrical about eating outside on a summer’s day – but since apples and rhubarb are at their sweetest and best, we will have to sit by the radiator and pretend.

A note about the recipe….we wouldn’t bother with the demerara sugar, sticking as we do to a good local honey…especially a borage honey if you can find it, for the fragrant rosy flavour and aroma.

We also sell delicious creamy yoghurt but the large tubs are generally to special order, as most people prefer low fat, these days.

To overcome this and keep variety in our fridge, we often have a pot of Northiam Creme Fraiche and mix with low fat yoghurt (if we mix it – it’s so rich and creamy, it’s tempting to leave as is)…it gives another layer of tart depth to the flavour which works well with the malic acid in the apples.

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Baked Howgate Wonder apple and rhubarb with vanilla-honey yoghurt

Ingredients

Serves 6

  • 6 apples
  • 150g of rhubarb, finely chopped
  • 2 tbsp of muscovado sugar
  • 1 tsp ground cinnamon
  • 15g of butter
  • 1 tbsp of Demerara sugar, to sprinkle
  • 200g of Greek yoghurt
  • 40ml of honey
  • 1 vanilla pod
1  Preheat the oven to 200°C/gas mark 6.
2  Score each apple horizontally to slightly pierce the skin – this allows the flesh to expand while cooking.
3  Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all apples.
4  Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish.
5  Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly.
6  Add a blob of butter to the top of each and sprinkle over the Demerara sugar.
7  Bake in the oven for 20-25 minutes or until the apples are cooked through – you can check this by piercing the apples with a skewer.
8  Meanwhile, split the vanilla pod in half with a small knife. Scrape out the seeds and add to a bowl with the yoghurt and honey, whisk to combine.
9  Remove the apples from the oven and allow to cool slightly. Serve on plates with the yoghurt. Drizzle over the juices from the baking tray.

 

Recipe by Nathan Outlaw – Great British Chefs

Howgate Wonder Baked Apples With Rhubarb

The Triple Heritage Potatoes

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Picture from Veggie on a Penny

What could be a lovelier sight than a fluffy mound of mashed potato?  But to do it right is still an art form and everyone has their own preferred routine.

But…one thing that everyone must agree on is that the right potato is key.

For our potato of the month, we have three heritage varieties for you to try – and all make spectacular mash.

All three of these are floury potatoes with a low water content so are pretty good keepers if kept cool and dry.

All these glorious potatoes are grown on the fertile Morghew Estate which sits on the Kent/Sussex border.

Continue reading “The Triple Heritage Potatoes”

The Triple Heritage Potatoes

Leek and Potato Cakes with Chilli, Lemongrass and Coriander

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Original recipe from The Guardian

Now for another recipe using leftover potatoes – and leeks..that isn’t soup!

This recipe is a breath of fresh air to us and we actually have potatoes baking as I write…too mouthwatering to wait til we have some leftover.

We are eating ours with steamed trout rather than bacon and our veggie daughter is having poached egg – but as a midweek supper, this is a quick and absolutely genius way to serve potato.

The original recipe calls for wild leeks, but we have the tender biodynamic leeks from Toos in Cuckfield so these are the leeks of choice.  Likewise, we have very sweet organic onions so have opted to use these and just add a little more roasted garlic (can’t ever have enough garlic).

Ingredients:

100g freshly picked leeks, blanched
1 small sweet onion
2 roasted garlic cloves (we use 3)
1 tsp fresh ginger
1 red chilli
1 lemongrass stalk, white part only, roughly chopped
a small handful of fresh coriander
½ tsp shrimp paste (we used dark miso to make this properly veggie)
juice of ½ a lime
a pinch of palm sugar (a dash of maple syrup will work as well)
1 tbsp vegetable oil (we use olive oil)

Whizz all ingredients together in a blender. You may need to add a splash or two of water and a little more oil, depending on the consistency you prefer.

Potato Cakes: make sure that your mashed potato is quite dry before stirring through as much paste as you like, but the mixture should be quite stiff. Mould into cakes and chill for 20 minutes.

For an extra crunchy coating, then dip in beaten egg and sprinkle over dried bread crumbs.

Either quickly fry on each side for a few minutes until lightly browned, or bake in the oven until golden brown.

Leek and Potato Cakes with Chilli, Lemongrass and Coriander

Cooking for Mother? Keep it Local and Seasonal

It’s so easy on the internet to list your ingredients and have at your fingertips a whole load of recipes for every occasion.

So there’s really no excuse to go off course from local Sussex produce on the grounds that ‘there’s nothing to cook!”…

Continue reading “Cooking for Mother? Keep it Local and Seasonal”

Cooking for Mother? Keep it Local and Seasonal

Sussex Organic Leeks – make the most

leeks

Leeks when they are freshly picked have a sweetness that they lose after they’ve been sitting in a supermarket chiller.  The biodynamic leeks that Toos grows in Cuckfield are so tender and have a real potency of flavour that lifts any dish they’re added to. Continue reading “Sussex Organic Leeks – make the most”

Sussex Organic Leeks – make the most

Celeriac – Our Unsung Hero

Celeriac

Toos’s daughter helping on the farm picking celeriac

Known also as celery root or turnip celery, this is a vegetable is a Mediterranean staple but slower to be loved here in the UK.  But root veg seems to be having a moment this year – the sweet flavours released in chips, crisps and roasted wedges.

We have two celeriac growers…outdoor grown and left to mature in rich soil from Worthing and Biodynamic Organically grown celeriac from Toos in Cuckfield.  Take your pick… Continue reading “Celeriac – Our Unsung Hero”

Celeriac – Our Unsung Hero