Sussex Saltmarsh Beef & Vegetable Casserole

Image courtesy @BBC good food

A recipe to cook on the weekend, for those colder months. If you fancy something earthy or rich, and want to enjoy the warmth of a homemade stew, this is the recipe for you.

You can make a stew from almost anything, fruit, meat, vegetables, fish, grains…

Jamie Oliver has created a list of meats and what they work with in stews:

  • “Pork loves apples, onions and juniper berries.
  • Beef loves bay, rosemary and olives.
  • Lamb works brilliantly with ground cumin and coriander, dried apricots and fresh ginger.
  • Fish loves fennel, tomato and chilli.
  • Beans and green vegetables work beautifully with fresh soft herbs like basil, parsley and mint.”

Ingredients:

2 celery sticks, thickly sliced

1 onion, chopped 

2 big carrots, halved length ways then very chunkily sliced 

5 bay leaves

2 thyme sprigs, 1 whole and 1 leaves picked 

1 tbsp rapeseed oil 

1 tbsp Sussex butter

2 tbsp plain flour 

2 tbsp tomato puree 

2 tbsp Worcestershire sauce 

2 beef stock cubes, crumbled 

850g stewing beef, cut into nice large chunks

Method:

Heat the oven to 160C and put the kettle on for stock.
Put the sliced celery sticks, chopped onion, sliced carrots, 5 bay leaves and 1 whole thyme sprig into a casserole dish, and add 1 tbsp of vegetable oil and 1 tbsp of butter into the dish.
Next, soften for 10 minutes, then stir in 2 tbsp plain flour, until it doesn’t look dusty anymore, followed by 2tbsp tomato puree, 2tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Slowly stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Cover the dish and put in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins. Check the dish to see whether the meat is tender and the sauce is thickened, if not, cook for a little bit longer.
Add herbs and the picked leaves of what’s left of the thyme sprig to the top of the dish as a garnish.
Wa-lah a tasty, warming dinner!

 


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Sussex Saltmarsh Beef & Vegetable Casserole

Sussex Yoghurt from Northiam Dairy

Copy of HARVESTING SINCE 1892

Northiam Dairy dates back to 1919 when it was started by Rupert Cyster’s Grandfather. Today, its still a family run farm and is home to 80 cows.
Northiam Dairy is based near Hastings in leafy East Sussex. They produce traditional milk, cream and yoghurts all overseen by Tim, the expert dairy manager.
They don’t shout about their traditional values, but a visit round the farm, you can feel the homeliness. The cows have a huge area to roam with, grassland and diverse plants acres of.
So, their yoghurt ingredients are naturally sourced and hand prepared. The fruity flavours are packed full of flavour. Available in a range of pack sizes, either natural or fruity, creamy and low fat. All suitable for vegetarians.
The creamy yoghurts have a satisfying 7% fat content which is closer to a Greek style yoghurt and adds a luxurious smooth texture.
All their delicious yoghurts contains live bacteria for gut health (and flavour).

                                                                                                                                                                  Plus other key nutrients for maintaining bone health including calcium, protein, potassium, phosphorus and Vitamin D.

Northiam yoghurt is lightly sweetened with unrefined sugar. These sugars are better for your body and retain much more of the sugar’s natural nutrients, such as calcium, iron and magnesium.


Barely Yoghurt Soup

Image courtesy @Emily Han

Ingredients:

2 tablespoons butter

1 medium white or yellow onion, finely chopped

1 1/2 cups cooked wheat berries

1 tablespoon finely chopped fresh parsley, plus more sprigs for garnish

1 teaspoon dried mint

1 teaspoon salt

Freshly ground black pepper 3 1/2 cups

vegetable stock 1 1/2 cups

plain yogurt, room temperature

Sweet Paprika for garnish (optional)

Method:

Melt butter in a large saucepan over medium-low heat. Add onion and sauté until translucent.

 

Add barley, parsley, mint, salt, and pepper and stir to coat.

Add vegetable stock and bring to a boil.

 

Remove from heat and stir in yogurt. If soup is too cool after the addition of the yogurt, you can gently heat it through, but don’t boil it or the yogurt will curdle.

Sussex Yoghurt from Northiam Dairy

Mumbai potato wraps with minted yogurt relish

Image courtesy @good food

Full of fresh flavours this a cheap and affordable lunch that uses up leftovers. This is a quick and easy healthy wrap can be adapted for vegan or meat diet.

Do you want something to eat that has a low carbon foot print and fat content. Great for fitness and food lovers alike on a suppose on a carb diet.

Ingredients:

2 tsp rapeseed oil

1 onion, sliced

2 tbsp medium curry powder

400g chopped tomato 

750g waxy potato (Nicola), diced 

2 tbsp spiced mango chutney, plus extra to serve

100g creamy natural yoghurt

chopped mint

8 small plain chapatis

coriander sprigs, to serve

Method:

Firstly you need to heat up the rapeseed oil in a medium/ large saucepan and fry the diced onion for 6-8 minutes on a medium heat. Stir in 1½ tbsp curry powder (you can add any spices in the mixture or even a Balti curry paste), cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.

Next, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water. Cook for 6-8 mins until they are soft, but not too soft. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce along with the mango chutney. Heat through.

Whilst you are waiting for it to heat through, mix together the yogurt and mint sauce, and heat up the chapattis following pack instructions.

To serve, spoon some of the potatoes onto a chapatti and top with a few sprigs of coriander. Drizzle with the minted yogurt relish, then roll up and eat.

Recipe can be found on this site: https://www.bbcgoodfood.com/recipes/234609/mumbai-potato-wraps-with-minted-yogurt-relish
Mumbai potato wraps with minted yogurt relish

Brown sugar apple, wheat berry, & yoghurt parfaits

Image courtesy @pinch of yum

These are quick and easy recipes, for those always on the go, looking for a healthier lifestyle eating Sussex produce.

A speedy breakfast that can be made in large portions to last the week, so you are ahead of the game. Wheat berries are a big part of this recipe and we supply these from our local farms. It’s hard to describe what wheat berries are, they are like a moist and non-dried out rice.

Ingredients:

½ cup cooked wheat berries

1 small apple, diced

2 tablespoons walnuts

¾ cup Northiam lowfat plain yogurt 

¼ teaspoon cinnamon

1/2 tablespoon flax seeds (optional)

1 tablespoon brown sugar

Yogurt parfaits with brown sugar, apples, wheat berries, flax, and walnuts in a bowl.

Image courtesy @pinch of yum

Method:

All you have to do is mix all the ingredients together, it’s as simple as that. If you are unsure how to cook wheat berries, please keep reading.
To cook dry wheat berries you cover them with water in a pot on the stove and cook them over a medium high heat, uncovered, for about 45 minutes. Make sure you keep adding water to the wheat berries as they are very water absorbent. Once all the water has been absorbed for the time stated they will be ready to eat.
Recipe can be found on this site: https://pinchofyum.com/brown-sugar-apple-wheat-berry-yogurt-parfaits
Brown sugar apple, wheat berry, & yoghurt parfaits

Lentil Soup with Lemon Yoghurt Cream

Image courtesy @kitchn

These are quick and easy recipes, for those always on the go, looking for a healthier lifestyle eating Sussex produce.

Are you looking for a tasty and healthy weekend dish or something quick for those busy days at work. Look no further and try this delicious and creamy recipe.

Lentil soup may seem bland and boring, but there’s a whole lot more you can add to it. Take a look in your spice cupboard to brighten the flavours of your soup or even squeeze a lemon in it.

Ingredients:

4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil

yellow onion, diced small

large or 2 small carrots, diced small

celery stalks, diced small

2 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon smoked paprika

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon cinnamon

1 1/2 cups green or brown lentils

6 cups chicken or vegetable broth

bay leaf

1/2 cup yogurt

Zest and juice from 1 lemon

Minced parsley to serve

Method:

Set a large pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.
Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.
Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.
Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.
Recipe can be found on this site: https://www.thekitchn.com/easy-weeknight-recipe-lentil-soup-with-lemon-yogurt-saucerecipes-from-the-kitchn-169776
Lentil Soup with Lemon Yoghurt Cream

Mixed Berry Yoghurt Bowl

Image courtesy @CHECKOUTMYFOODIE  https://www.instagram.com/p/BGMLNHOFTbx/

These are quick and easy recipes, for those always on the go, looking for a healthy lifestyle and to reduce your carbon footprint.

A favourite to all breakfast lovers, containing vital vitamins C and fibre. This healthy breakfast containing crunchy clusters has antioxidants and sweet unrefined sugar.

The recipe is so simple that you can change it to however you like. You could even make the recipe vegan friendly by using lacto-free yoghurt.

All you need is a selection of seasonal berries, a banana, Northiam Yoghurt and granola. Northiam Yoghurt comes in various flavours, so if you fancy a bit of a change in taste you can always try the ‘Fruits of the Forest’ with your healthy breakfast.

If you are not a fan of berries you could add some Sussex Apples into your breakfast with a dash of cinnamon on top of  your yoghurt.

Another great speedy recipe for breakfast is the Chia Peanut Butter Yoghurt bowl. It’s the ultimate protein-packed breakfast for those who work in fitness or do sports.

The recipe is straightforward, all you need is some delicious toppings that will add a crunch to your meal. Add pumpkin seeds and chia to the top of your yoghurt and some peanut butter to the side of it for your ultimate protein-packed breakfast.

Not a fan of pumpkin seeds and chia? Try some blueberries and banana to add some fibre and potassium to your diet.

Image courtesy   @JAZZY_FITMOM

You can find the recipe on: https://www.shape.com/healthy-eating/meal-ideas/10-protein-packed-yogurt-bowls-will-jump-start-your-morning

Mixed Berry Yoghurt Bowl

Sussex Red Kuri Squash & Apple Pudding

squash_apple_pudding2_450

Originally a traditional Japanese dish that has been adapted for a richer consistency. This healthy crust-less pie has a delightfully creamy light texture, making it a great side dish to go with your Sunday Roast and can be enjoyed either warm or cooled. It is soft, creamy, and free from any white sugar, dairy and eggs. Perfect for your vegan or lactose-free guests!

This recipe will make enough servings for 6-8 people. Adjust for more/less if needed.

You will need:
500g Red Kuri Squash
300g Silken Tofu, drained
1/4tsp nutmeg
1/4tsp cinnamon
2tbsp olive oil
1/2tsp sea salt
1tbsp mild white miso paste
8tbsp maple syrup
2 medium sweet apples
1tbsp lemon juice

Method:

1. To cook the squash, cut it in half and scoop out the seeds, (you can leave the skin on for this one). Lay the squash down in a baking dish and poke some holes through the skin with a sharp knife. Fill the baking dish with 1cm of water and bake at 180°C for 35-45 minutes or until soft. Then take the squash out of the oven and leave to cool to room temperature, then store away in an air tight container in the fridge. Leave the oven on for later.

2. Put the squash, tofu, olive oil, cinnamon, nutmeg, salt, miso paste and maple syrup into a food processor and blend until smooth.Now is a great time to taste to see if you would like to add more maple syrup or not, according to your taste buds.

3. Peel and core the apples and cut them into thin wedges. To stop the apple from turning brown, place into a bowl of water mixed with lemon.

4. Fill a pie dish with the squash mixture. You will then need to place the apple pieces onto the pie; to do this, make sure to drain them first and pat dry, you don’t want a soggy pie!

5. Drizzle the top of the pie with more maple syrup if you wish, then place in the oven for 30 minutes.

This recipe has been tasted and adapted from Makiko Itoh at https://tinyurl.com/y8qwa79f

 

Sussex Red Kuri Squash & Apple Pudding