V and H Café’s #EatSussex Seasonal Specials (guest blog!)

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Harry from V and H Cafe shares his seasonal specials…

August and September have been plentiful, busy months. The weather this summer has been kind to us (despite what many cynics may say) and this has reflected in the quality and the abundance of produce. Trying to make the most of every seasonal miracle is near enough impossible for this very reason: there’s too much of it and too many varieties to try and squeeze onto the menu! By the time we find space, it can already be too late and you have to wait until next year – but that’s all part of the fun!

We said at the beginning of the #EatSussex campaign that the real challenge would be using all of the available produce, not struggling with what to cook. So we gave it our best shot, and here are some of our favourites…

Caprese Salad

One of our earliest and fondest dishes. So simple but only excels when the highest produce is used. There is little to hide behind.

Ingredients:

· Coeur de boeuf tomatoes (or a ripe mixed variety)
· Mesto extra virgin olive oil (New Harvest)
· Buffalo mozzarella
· Arundel bail pesto (recipe below)
· Toasted hazel or pine nuts
· Fresh basil to garnish

Slice the tomatoes as you wish. Coeur de boeuf tomatoes a better sliced but the mixed varieties are best chopped randomly. Season lightly with salt, pepper and olive oil.

Arrange in layers slices of mozzarella, basil leaves and tomato onto on a base of homemade pesto. Garnish with crushed nuts, more olive oil and smaller tips of basil leaves.

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Arundel Basil Pesto

This pesto is a staple at the café. It varies slightly every time depending on the time or who is making it so is always unique.

Ingredients:

· Large bunch of Arundel basil leaves
· 2 cloves garlic
· Extra virgin olive oil 50ml
· 50g Nuts (Hazel, walnut or pine depending on season)
· Pinch of salt
· 5 drips of lemon

In pestle and mortar, start by crushing the garlic with the salt. Followed by crushing in the basil and nuts, and gradually pouring in the olive oil to create your desired pesto texture. Season to taste.

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Stuffed Tomatoes

If you have ever been to Greece you will be familiar with these ingenious lunchtime staples. Batch cooked and kept warm, they sell out fast as a wholesome, delicious and seasonal lunch. They’re also dead simple to cook. We made pork stuffed tomatoes using our recipe below. However, we’ve also made veggie ones using pearl barley and cranberry risotto with Grana Padano – but I have no measurements or quantities for that one. We made it up as we went along!

Ingredients:

· Coeur de boeuf tomatoes x6
· 900g Sausage or seasoned Pork mince
· 20g Dry Oregano
· 3 cloves garlic
· 150ml Mesto extra virgin olive oil

Carefully slice off to tops of the tomatoes with the stalks on, about an 8th of the way down. They will be lids. Using a spoon and a small knife if necessary, scoop out the inner membrane and seeds of the tomatoes doing your best to retain the structure of the tomato. Cook the innards of the tomatoes with 50ml of olive out and a clove of garlic, nice and slowly. Meanwhile we can mix the pork mince with the remaining oil, garlic and oregano, a good pinch of salt and pepper then roll it into six 150g balls to stuff into the tomatoes. Place the lids back on and bake for 1 hour at 180 degrees Celsius.

To serve, blitz the tomato innards in a food processor to form a rich sauce and sit the baked tomato on top, serve warm, not hot.

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Tibbs Farm Raspberry Ripple Yoghurt & Granola.

I didn’t know the real taste of a raspberry until the punnets arrived with Nick, just picked from Tibbs farm that day. We had to immediately reorder them. Such was my excitement about these dark, blood red, sweet, juicy flavour-bombs, that I shared them out to every customer and member of staff we had. Do yourself a favour: eat raspberries that are LOCAL and IN SEASON and NOTHING ELSE! The kind you buy in the supermarket are not even from the same planet as far as I’m concerned…

Granola is great, you can keep it in the dry store to be sprinkled on all sorts.

Ingredients:

· 500g jumbo oats
· 150g South Downs honey
· 70g soft dark brown sugar
· 250g mixed Sussex nuts (cobnuts, hazelnuts, walnuts, sweet chestnuts)
· 50ml Mesto olive oil
· 1 tbsp cinamon
· 1 tbsp sea salt
· Dried fruit (optional depending on season)

To Serve:

· Northaim Dairy natural yoghurt
· Tibbs Farm Sussex raspberries
· A squeeze of lemon
· 1 tbsp unrefined sugar

Making the granola is simple. Combine all of the above granola ingredients thoroughly in a bowl and, when combined, spread onto a large baking tray. Bake in a preheated oven at 150 degrees Celsius for 45 minutes. After 30 minutes crudely break up the granola to form large nuggets. Leave out to dry out, turning every 5 minutes or so. If it’s still a bit moist afterwards either bake it again for another 5 minutes or leave in a warm dry place such as the airing cupboard!

The raspberry ripple component is make by a simple maceration process. In a mixing bowl place your fruit with the sugar and a few drops of lemon. Toss gently just using the bowl and leave in the fridge for 20 minutes. This will intensify the flavour and create a wonderful natural syrup.

To put the dish together, combine a spoonful of the macerated raspberries with a portion of yoghurt and loosely marble. Top with as much granola as you like, some fresh raspberries and extra honey if you wish. (We also love sprinkling on some bee pollen!)

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Butterhead Lettuce & Smoked Chicken Salad.

We love butterhead lettuce. Big leafy multi-textured ears of crunchiness, bitterness and sweetness. It’s also beautiful to look at. We tend to keep them whole, retaining the natural structure and contours. They’re so perfect.

As for smoked chicken, it’s a wonderful ready-to-go ingredient with so many uses and is an interesting alternative to regular chicken. Ensure it’s a naturally smoked free-range bird. We buy ours from Springs Smokery, Edburton. You can put all sorts with salad – so go wild!

Ingredients (Serves 2):

· 1 head of Butterhead lettuce
· 200g smoked chicken
· 1 avocado
· 2 shallots
· Handful of radishes
· 50g walnuts
· Bunch chives
· 50ml Mesto extra virgin olive oil
· Tspn Dijon mustard
· 20ml red wine vinegar
· Tspn Sussex honey
· Salt/pepper

For the dressing, combine the oil, mustard, vinegar, honey and a pinch of salt and pepper using a whisk or in a food processor and taste. Using a minute splash of boiling water will help to emulsify the mixture. Add more acidity, salt or sweetness depending on personal taste. Throw in an inch or so of finely chopped chive stems from your bunch.

The rest is self explanitory really! Tear the chicken, half the butterhead (washing and drying gently), thinly sliced radishes the remaining chives and scooped teaspoonfuls of the avocado all together and dress with the dressing.

Thinly slice the shallots and caramelise in a pan without busting them up too much. Toast the walnuts. Add to the salad with any spare chives.

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Bon Appétit!


Making you hungry? Check out the award winning cafe on Holland Road for delicious and seasonal eating. Visit their website, instagram and facebook for more mouth-watering and inspiring seasonal dishes.

Fancy contributing to our blog? Let us know! And don’t forget to use the hashtag #EatSussex in your seasonal, locally sourced and delicious creations this autumn…

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V and H Café’s #EatSussex Seasonal Specials (guest blog!)

Raw Sussex Honey from Blackman Bee Farms

Mickelmus Blackman and his bee smokery from last summer

Mickelmus Blackman started beekeeping from one hive in his garden in Hove and quickly developed to a few hives before starting his ethical, sustainable beekeeping enterprise.

From his hives dotted around Brighton and Hove, we have the wonderful Raw Honey – both set and runny.

From his work with other farms in the Sussex area, Mickelmus also produces English Heather Honey and English Borage Honey.

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How raw honey is good for you

Raw honey has a wealth of uses and benefits which we explored in our blog earlier this evening from cough mixtures to cake sweeteners and even shampoo and face wash.  Studies by Glasgow University have shown that honey other than just Manuka, which is famous for its antibacterial properties – also have useful bacterial fighting qualities.  And fresh honey produced on your doorstep is surely better in terms of freshness.

Plus the carbon footprint to bring you this honey is tiny when you consider it’s collected and bottled all within a 30 mile radius.  Some commercial honeys are the collective produce of lots of producers and even different countries before being freighted to a bottler…despite their pure labels.

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Heather Honey (English)

A perfume that is almost herbal.  Nick says it has a citrussy kick to it.  The texture is grainy like large salt grains from the comb and it’s a dark set honey.  A lovely honey to spread on thick wholemeal toast.

Borage Honey (English)

Lightly scented and ivory clear. The flavour is delicate and smooth and not overly cloying in terms of sweetness.  This would be a good natural sweetener for drinks or cakes or drizzling over pancakes.

Raw Honey, Runny (Brighton and Hove)

Sweet and with a rich honey flavour with almost a very slight smokiness to it.  Deliciously light and smooth texture.  The colour is a beautiful strong gold and again, would make a fabulous breakfast honey.

Raw Honey, Set (Brighton and Hove)

A velvety texture and a buttery creamy flavour.  Now this seems like the perfect Sunday morning honey.


Raw Honey Roasted Beetroot and Carrots

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Ingredients

  • 4 medium carrots, diced
  • 1 tbsp cider vinegar
  • 2 tbsp raw runny honey
  • 1 tbsp olive oil
  • 4 beetroots, quartered
  • 25g pumpkin seeds
  • handful fresh parsley, chopped.

First simmer the beetroot in its skin until tender and cooked through.  Cooking in the skin is easier than peeling as you can just rub this off with your thumb when cooked.

Heat the oven to 180 degrees/160 degrees fan/gas 4.

In a bowl, toss together the carrots, vinegar, honey and olive oil.  Spread on a baking tray and roast for 30 mins.

About 5 mins before the end of cooking, add the beetroot and return to the oven.

When cooked, leave to cool a little, then toss with the pumpkin seeds and chopped parsley.

Keep this local with a raw cider vinegar with mother from Ringden Farm and Mesto Extra Virgin olive oil produced in Crete from the family farm of Brighton based Cate and Vasillis.

Visit our website at www.finandfarm.co.uk

Raw Sussex Honey from Blackman Bee Farms

So many ways to use Raw Honey

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Source

Blackman Bee Farm – Hove

So, our honey comes from Blackman Bee Farm where Mickelmus has extended his hives from just his back garden in Hove to all over the city and working with farms in the Sussex region.   Honey is a hard-working ingredient to keep as your cupboard staple and here are just a few ways to use it…

Continue reading “So many ways to use Raw Honey”

So many ways to use Raw Honey