Tag Archives: gluten-free

Posh Carrot Salad

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This is just what we need at this time, carrot salad elevated to a vegan prawn cocktail status. It’s guaranteed to cheer up the day and boost our immune systems.

This is a rehash of a salad that we’ve been eating for years but re-assembled. The carrots and avocado are a great source of vitamin C and antioxidants and the toasted seeds provide omega 3’s and crunch.

I enjoy eating this dressed with a little vinaigrette but a drizzle of olive oil and squeeze of lemon juice would be good too.

 

1 ripe avocado

2 carrots

20g sunflower seeds

1 tsp soya sauce or tamari

1 tsp Dijon vinegar

1 tbs vinegar – your best

3-4 tbs extra virgin olive oil

Carefully split a just ripe avocado in half and remove the pit. Peel each half  – the skin should peel back with very little assistance with a knife. Just nick the skin with a knife and with a bit of luck the skin peel back by hand. Put each half in a small bowl.

Peel and grate the carrots then pile the carrots on the avocado

Heat a dry pan and gently toast the sunflower seeds then toss together with a little soya/tamari sauce.

Whisk the vinegar together with the vinegar using a fork then slowly whisk in the olive oil Season with a little salt or a few drops of soya/tamari sauce

Scatter the seeds over the carrots then drizzle over a little vinaigrette

Any left-over vinaigrette can be stored in the fridge – jam jars with lids or recycled mozzarella tubs work well here

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Baracoa and Coconut Fish

IMG_6971Three weeks ago we were leaving Cuba after this little adventure. It was our second visit, having explored the ‘top’ end last year I was quite smitten, and wanted to see more. Below is a tale of our trip to the other end which proved quite challenging as  catching a bus in Cuba is complicated but it’s like a distant memory in the shadow of what’s going on in the world today

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Although the Cubans are really struggling at this time – one tanker of oil is delivered every fifteen days from Russia for the entire population of more than eleven million – it was the country that accepted the ‘coronavirus cruise ship’ which had been refused entry by other Caribbean countries.  The passengers were given medical care where appropriate and then flown home. It’s an extraordinary country, crippled by sanctions but perhaps compassion comes easier when people are used to having less? Perhaps that’s what we all have to gain whilst the world on pause. I’m fascinated by this country which survives on so little yet has so much – education and medical care for everyone, enough to eat (even though it’s no culinary hotspot) and most importantly time for each other . 

So here’s where I was last month!

 Baracoa, in Guantanamo province, is the oldest and most remote town in Cuba. At the very easterly tip of the country it’s the most Irish of Cuban towns. Add on twenty degrees and you could be home. The weather changes constantly, clouds rolling in dumping rain, the wind from the sea and then sunshine- you never know what you’re going to get. This of course means that it is green. Very green, lush with vegetation and jungle.
We travelled there from Santiago de Cuba crawling along on a bus that winds up and down the densely wooded mountains on a concrete seamed road. It’s the kind of ride where the gears grind and you know that you are doomed if the brakes fail as the bus climbs higher and higher and the jungle turns to Pine trees.

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The bus arrives at a tiny bus station beside the bluest sea with the town stretching back a few blocks all higgeldy piggeldy, it’s still recovering from Hurricane Mathew which made a good attempt at levelling the town. The houses are single storey and colourful with the obligatory verandas where families sit and everyone shouts and laughs with the neighbours.

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In the centre of the town is the Plaza Independencia with a church on one end, the post office, telephone centre and bars all around the tree shaded centre where the benches are full of people trying to get an Internet connection and there is music and dancing at night.

IMG_7046The fridges in the bars are empty bar water and rum. The embargoes are really hitting this small town perhaps because it the last on the delivery route but the rum is good and there’s ice for the mojitos.
We stayed in a casa particulare, a Cuban bed and breakfast which is the best bet for breakfast and dinner. Our host Leonardo let me into his kitchen so that I could watch him prepare this dish for our dinner.

IMG_6947It’s a traditional recipe from Baracoa, a ‘Lechita’ which is fish cooked in a coconut sauce. He made the coconut milk from fresh coconuts and cooked the fish for one hour in the sauce which had me pretty horrified as that’s a long time to cook fish. It tasted fine but the texture became a bit like meat. Personally I’d cook the fish for far less time but that is optional. One of the ingredients is achiote, which is the ground up seeds from an indigenous plant that grows in Cuba and Mexico. It gives colour and a little earthy taste. 

Lechita de Pescado

1 can coconut milk + half can water

1tbs achiote paste
1 small onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped
A large handful fresh coriander, chopped, leaves and stems
1 green chilli , seeds removed if you don’t like hot
A little oil to fry
 600g  firm  white fish,like ling or monkfish
Salt and black pepper
Gently heat the coconut milk until it begins to boil then add the achiote, chopped onion and garlic, chopped coriander and chilli. Simmer for fifteen minutes. Season with salt and pepper.
Divide the fish into four portions . Heat a frying pan and add enough oil to just cover the bottom then fry the fish on each side for a couple of minutes. Carefully lift the fish and submerge into the sauce then leave to cook for a further 10 – 15 minutes.
Serve with rice.

Home alone with Lemons

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I’ve been holed up with a box of lemons – literally. I inherited an entire box when we closed the shop this week because of the coronavirus and have been merrily making my way through it ever since.

I have a big kilner jar of pickled lemons , or should I say pickling lemons as they’re not ready to eat yet. I found the recipe in the Guardian, a lemon pickle to eat with samosas which required 25 birds eye chillies which I just happened to have in my chilli bucket.

IMG_7363We recently harvested the last of our chillies in our tunnel to make room for this years seeds and now we have quite some chillies to make our way through. The pickle sounds exciting  – lemons, chilli, nigella seeds, mustard seeds, oil , vinegar and what sounded like an alarming amount of salt – !00g salt and only 2tbs sugar.

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It has me curious. Anyways it’s going to take two weeks before I can try it so l have to be patient.

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The rest of the lemons, bar a couple held back for the gin and tonics, were finely sliced and left over night in water. I put them into a big pot today, added sugar and cooked them for more than an hour .They made the house smell a lot better than sanitiser!

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Here’s the recipe, scale it back to make less. I think one quarter would make a sensible family amount unless you are marmalade freaks. It  does taste seriously good. Lemony, sweet and sharp at the same time – just as marmalade should taste.

 

Lemon Marmalade

 

25 lemons

3.5 litres water

4kg sugar

about 20 clean jam jars

 

Wash the lemons well and slice very thinly with a sharp knife.

Put the lemon slices in a large bowl and cover with the water and leave overnight.

The next day, put everything into a large saucepan and bring to the boil, then simmer until the lemons are very tender, about one hour.

Put a small plate into the fridge or freezer to chill

Add the sugar to the pot and bring to the boil. Keep the marmalade at a rolling boil for about twenty to thirty minutes. Do not turn to a low simmer as the marmalade needs to reach 104c to set. You need to keep the heat as high as you can without boiling over so stay close by. Fish out any stray pips that float to the surface. To check whether the marmalade is ready to set put a spoonful of onto the chilled plate and leave for a few minutes then gently push your finger sideways on the surface. If the marmalade is ready to set small wrinkles will appear. If this doesn’t happen put another clean plate to chill and boil the marmalade for another five to ten minutes then try again. If it’s ready take the marmalade off the heat and let it rest for ten minutes. This will stop the peel from sinking to the bottom of the jars. Wash the jam jars well and put them in a hot oven for five minutes. This will sterilise the jars and also prevent them from cracking when they are filled with the hot marmalade. Wipe any spilt marmalade from the sides and top of the jars with a clean cloth and cover with clean lids whilst still hot.

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Vampire Soup with Optional Eyeballs

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Beetroots have been around since the Romans who enjoyed their earthy charm.  The root and leaves have been eaten for centuries. They also had a moment of glory when it was discovered that beetroots could be converted to sugar but these days these brightly coloured vegetables are known more for the fact that they’re packed with vitamins, minerals and antioxidants. The colour of the beetroot that makes everything that it touches turn some shade of pink/red/purple seems to perk people up. Antioxidants or not their colour certainly cheers things up on a rainy day

 

To celebrate Samhain and Halloween I ‘ve made this this sensational Vampire soup with optional eyeballs. The soup is in fact a sophisticated marriage of beetroot and fennel gently cooked into sweet submission and adorned with crème fraiche but with a little imagination and a few peas it transforms into a ghoulish delight.

 

The Vampire title may entice your children to try this stunning soup and the optional eyeballs are easily achieved by posting a pea on top of a little spoonful of crème fraiche and setting it afloat.

It could be just the thing for Halloween

You could even organise an eyeball eating contest.

 

Here’s the recipe

It’s very easy to make, It doesn’t matter too much  the size of the beetroots that you use, it’s more important that they are fresh so don’t use ones that are pre cooked and vacuum packed.

Choose about three big or six small beetroots

 

Beetroot and Fennel Soup

 

1 onion

75mls olive oil

1-2 stems celery

1 fennel

1 potato

3-6 beetroots

800mls vegetable stock

A squeeze of lemon juice

 

Peel and chop the onion

Heat a saucepan, add the olive oil and onion then cook on a medium heat.

Chop the celery into 4 lengthwise then dice small and stir in with the onion.

Trim the fennel then cut into half and chop finely.

Stir in with the onion and celery, season with a little salt. Keep the vegetables gently humming away in the pan. Turn the heat up and down until you’re happy the gentle sizzle is not burning. Peel and dice the  beetroots and potato small, add to the pan and stir into to combine leave to cook for another 10 minutes with the occasional stir. Season with salt,  Add the vegetable stock. Bring to the boil then cook at a gentle simmer for 15-20 minutes.

Blitz until smooth, add a squeeze of lemon juice, taste, then adjust the seasoning.

Serve with a swirl of creme fraiche

 

 


Tomato Party

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The time we have been waiting for all summer has arrived. The tomatoes have ripened and we are enjoying them with nearly everything. Breakfast, lunch and dinner.

We grew fifteen varieties of tomatoes this year, all selected for their flavour rather than prolific production or uniform size. The names are curious but in fact somehow apt when you see the fruits –  Bottondoro, Mountain Magic, Fandango, Liguria, Ox Heart, Moon Glow….. They’re all shapes and colours,  red, orange, pink, and yellow .

We let the tomatoes ripen on the vine, this guarantees that they are bursting with flavour and not all picked at once. There’s always a bit of a wait for the tomatoes to ripen but we are usually still picking them in moderation well into the autumn

Each variety has merits, the Bottondoro – orange cherry tomatoes are delicious roasted , we’ve been spooning them onto and over things with a dollop of creme fraiche. The Fandangoes, Ox Hearts and Moonglows have been cut into a chunky dice and consumed with just a drizzle of olive oil and a sprinkle of  sherry vinegar and salt. They don’t need any fancy treatment.

We ‘ve also made pasta, stews, soups, risottos and most of all ‘pan con tomate’ the Spanish go to breakfast.

Pan con tomate is toast rubbed with a smidgeon of garlic, a drizzle of olive oil and tomato which is rubbed on the toast or grated.

Grating tomatoes is a very useful kitchen trick.

Simply take a large ripe tomato, cut it in half and grate it flesh side down, over a bowl, on the coarse side of the grater. The result will be a fresh tomato passata in the bowl and a tomato skin in your hand. Just bin the tomato skin and the tomato is ready to use.

Here is a recipe for a Greek dish, using grated tomato.  Prawns with Ouzo and black olives are the original incarnation but Ouzo which is a Greek aniseed flavoured aperitif can be replaced with whatever you have in the drinks cupboard. I use Pernod but brandy or white wine would work too.

This is delicious mopped up with bread or served with basmati rice or pasta for a main course. Fresh prawns would be the ultimate but uncooked frozen prawns will work too just be sure to dry them well before frying.

Serves 6 for a mezze, 3- 4 for a main course

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Prawns with Ouzo and Black olives

 

500g fresh peeled prawns – not already cooked

75mls olive oil

1 small onion

2 cloves garlic

2-3 large ripe tomatoes – about 500g

a good pinch of dried oregano

a small glass of Ouzo or Pernod

1-2 tbs black olives

salt and black pepper.

chopped flat leaf parsley

 

Peel and finely chop the onion

Peel and finely chop the garlic

Cut the tomatoes in half and grate on the coarse side of the grater, holding the skin side. Discard the skins

Dry the prawns on a little kitchen roll.

Heat a small frying pan, add the olive oil then the prawns. Cook for a couple of minutes until the prawns just change colour. Lift out of the pan and put aside.

Fry the onions until they begin to soften then stir in the garlic and cook for a minute or two. Add the grated tomatoes, oregano and the ouzo or Pernod. Let the sauce bubble up and reduce for a few minutes. Stir in the prawns and black olives then cook for anther 3-4 minutes. Take off the heat, season with salt and pepper and garnish with chopped parsley.

 

 

 


Summery Courgette, Green Beans and Pea Salad

August really is the month in Ireland for home grown Mediterranean‘ vegetables although in fact they are actually fruits! Tomatoes, aubergine peppers and courgettes are sun loving fruits that are eaten as vegetables. The sun loving being the reason they take all summer to ripen.

Our courgettes have been taking their time. We’re still hovering around the plants wondering whether there are any ready to pick, which is in fact a good thing. Baby courgettes are the sweetest and tastiest and delicious in salads.

We’ve been eating a courgette, green bean, basil and pea salad – having an abundance of green beans at hand and cheating with peas.  It’s delightful combination of textures and summery flavor

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The peas and beans are blanched but the courgettes are raw but don’t seem so. They are salted and rinsed before being dressed which gives them a crisp but tender bite .

 

Check out the farmers markets and local growers  as courgettes grown close to home will be fresher and taste better. If you can find little yellow ones they’ll be great for the colour scheme but green ones taste equally as good.

 

Courgette, Green Bean and Pea salad

 

250g French beans

1-2 small courgettes

200g fresh peas -= frozen is good

handful fresh basil

100mls olive oil

zest 1 lemon

juice of half or to taste

1 clove garlic

1/2tsp dijon mustard

salt and pepper

 

Slice the courgettes thinly, sprinkle with salt and toss well.

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Put aside in a bowl or colander for at least 15minutes.

Top and tail the beans. Bring a large pot of water to boil. Add a half tsp salt and the beans. Cook for 4 minutes then lift out of the water and drop into a bowl of cold water. Let them cool then drain

Bring the water back to the boil then add the peas. Cook for 1 minute the drain and drop into cold water to cool. Drain and shake off excess water.

Rinse the courgettes, take a handful at a time and squeeze to remove the water. Repeat until all the courgettes are done

Put the courgettes, french beans and peas into a bowl, roughly chop the basil and add then season with a little salt and freshly ground black pepper. Grate the lemon zest on top of the vegetables

Peel and chop the garlic. Whisk the garlic, lemon juice and Dijon mustard together then whisk in the olive oil. Season with a little salt

Gently toss the dressing with the vegetables. Add more salt or lemon to taste.

 

 

Lettercollum Kitcheb Project are hosting two events for the Taste of West Cork festival in September. The first on Friday 6thSeptember is ‘Dinner from the Garden’, a seven course tasting menu shared around the kitchen table at Lettercollum and the second is “A Taste of Valencia’, tapas and paella accompanied by music and flamenco dancing in O’Donovans hotel on Tuesday 10thSeptember. Tickets for both events are available at the shop or by email.

 


In Anticipation of Peas

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It’s a busy time in the garden, lots to sow, transplant and weed but not a vast selection to eat. There are plenty of green things – salad leaves, herbs, baby spinach, a few bolting leeks but for the rest we are waiting.

This recipe is in anticipation of the peas.

Our peas are about 15cms tall and on the up, beginning to climb their chicken wire fence. There’s a way to go but they’re coming

There is still time to plant peas if you have the space. They enjoy the Irish climate and providing the mice don’t eat the seeds will soon emerge and start climbing up, grasping with tiny tendrils to whatever is close by so it’s best to make a fence to keep them where you want them.

The main reason I plant pod peas is because they are so sweet. We snack on them in the garden so probably only half the harvest hits the kitchen.

The secret with peas is to eat them as soon as you pick them, before the sugars convert to starch. This is why frozen peas are so successful and indeed can be superior to pod peas.as unless they were recently picked they will have become a little starchy.

These little green orbs have a lot going for them as they are a source of plant-based protein, officially a legume not a vegetable. Paired with eggs, a little fresh goats cheese or yoghurt to make a complete protein this makes a nutritious vegetarian option that is easy and fast to make.

I was going to make the recipe in the blender but there was a power cut so instead of buzzing the mix I got stuck in with  a potato masher  and the result was chunky pea in batter delicious so the recipe can be made either way. If you use a blender pulse buzz and stop before the mix is smooth.

We’re using Sunview fresh goats cheese, which comes from Kilmichael near Macroom. Goats cheese has a dodgy reputation but this new season fresh cheese is creamy and delicious, not in the least bit goaty.

If you can’t handle goats cheese use a little feta or leave it out.

We ate these with mint and yoghurt sauce and salad on the side.

 

Pea fritters

 

300g peas

3 eggs

3-4 spring onions

zest of half a lemon

50g crumbled fresh goats cheese

50g cornflour

½ tsp baking powder

½ tsp salt

oil to fry.

 

Bring apot of water to the boil , add the peas then cook for 3-4 minutes. Drain and refresh under the cold tap then put aside .

Crack the eggs into a bowl. Seive the cornflour and baking poiwder then whisk into the eggs together with the slat.

Finely chop the spring annions then stir into the batter with the lemon zest, goats cheese and peas. Mash with apotato masher to crush the peas.

Heat a frying pan, pour in a little oil – enough ti just cover the bottom of the pan. Spoon in 3 or 4 tablespoons of the batter, allowing each fritter to spread but not join up. Turn the heat to medium and fry the fritter for 2-3 inutes then flip over and cook the otherside. Repeat until the mix is used up. I made 10 fritters.

 

Mint Yoghurt Sauce

 

250mls Greek yoghurt

1 tbs finely chopped mint

salt. And cracked black pepper.

 

Mix te yoghurt and finely chopped mint together then season with salt and cracked black pepper.