I am a little late in posting this but here are my recipes of the month. This month there hasn’t been a lot to harvest than radishes, broad beans and strawberries and so a couple of the recipes use these ingredients but I have also included a non-seasonal dishes which I tried this month and absolutely loved!
As I have ended up putting so many strawberries in the freezer, as I simply cant get through the huge quantity I have, I thought I’d share my strawberry jam recipe with you which is just perfect spread over the scone recipe I posted previously.
- 1kg Strawberries, hulled and roughly chopped
- 1kg suger with added pectin
- juice of 2 lemons
Place a saucer in the freezer. Add the chopped strawberries into a jam pan with the lemon juice and cook on a medium heat. Once the strawberries have softened, you can add all of the sugar mixing thoroughly with the fruit. Once the sugar has dissolved, bring the pan up to a boil and allow to boil rapidly for 15 minutes, then reduce the heat to a simmer remove any scum as it forms. When the jam has started to thicken, test that the jam is ready by removing the saucer from the freezer and dropping some of the jam onto the cold surface. Wait a couple of minutes and then test the set of the jam with your finger. If the jam has set and/or wrinkles when you touch it – it is ready. Take the pan off the heat and allow to cool for a few minutes and allow any bubbles to dissipate. Then add the jam to sterilised jars and seal.
Brazilian Fish Stew
I tried a new recipe this month called ‘Moqueca’ or Brazilian fish stew/soup. I had some swordfish steaks left over in the freezer and needed a inventive way of using them and stumbled across this recipe. There is nothing seasonal about this recipe (it will be more in season when its time to harvest peppers and tomatoes) but I did enjoy it and thought I’d share it with you!
(recipe amended from this article on Simply Recipes by Elise Bauer)
- 1 1/2 to 2 lbs of fillets of swordfish cut into large cubes
- 3 cloves garlic, crushed
- juice of 1 lime
- Pinch of red chilli flakes
- Olive oil
- 1 chopped onion
- 1/2 yellow and 1/2 red pepper, de-seeded, and chopped
- 3 chopped fresh tomatoes
- 1 tbsp paprika
- 1 tsp brown sugar
- 1 can coconut milk
- salt and pepper
- chopped spring onion and coriander to garnish
Place fish pieces in a bowl and marinate with the garlic, lime juice and chilli flakes. Season with salt and pepper and keep chilled. In a large pan, add the olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, brown sugar and paprika. Sprinkle generously with salt and pepper. Cook for a few minutes longer, until the pepper begins to soften. Stir in the chopped tomatoes and bring to a simmer for 5 minutes, uncovered. Once the vegetables have softened, add the cubes of marinated swordfish. Pour coconut milk over the fish and vegetables.
Bring the stew to a simmer, reduce the heat, cover, and let simmer for 15 -20 minutes. Taste and adjust seasonings if necessary. You may need to add more salt, sugar, lime juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste. Once seasoned to taste and the stew has thickened slightly, serve with rice and garnish with coriander and spring onions.
Sausage, pea and courgette risotto (adapted from Eat-In Magazine)
Despite the fact that my pea plants have been absolutely destroyed this year by various armies, fresh British peas are available now in the stores and it is a product we should make use of. Fresh peas are ten times better than the frozen ones! Also it’s my vegetable of the month so I’d thought I’d include this Risotto recipe. The peas can easily be replaced by broad beans or, if you are like me, have a mixture of both!
- cooking oil spray (something like fry-light)
- 2 large courgettes, diced
- 1 large onion, finely chopped
- 125g risotto rice
- 1 garlic clove, crushed
- 700ml hot chicken or veg stock,
- 1/4 tsp grated nutmeg
- 1 tsp Dijon mustard
- salt and pepper
- 10 chicken sausages (or any sausage of your choice)
- 325g of podded peas (or use defrosted petit pois or broad beans or a mixture)
- 2 tbsp fresh basil leaves, chopped
- extra basil and parmesan shavings for a garnish
Spray a large non-stick frying pan with the cooking spray and over a medium heat, saute the courgettes for 5 minutes or until reduced by a third. Transfer to bowl and set aside. Spray the pan again with the cooking spray and reduce the heat to medium. Saute the onion for 5 minutes or until soft. Stir in the risotto rice and garlic for 1 minute. Add a splash of the hot stock, along with the nutmeg and mustard and season. If you are using fresh peas or broad beans, add them to the hot stock to cook whilst the risotto is being made. Turn the heat low on the frying pan and gradually add the remaining stock , a ladle at a time, waiting for it to be absorbed before adding another. This will take 10-150 mins and approximately 100ml should be left with the peas and/or broad beans in. The peas and broad beans can be taken off the heat and drained and set aside. Meanwhile, spray another non-stick frying pan with cooking spray over a medium high heat. Squeeze out small blobs from 10 chicken sausages into the pan (discard the casings) and fry for 3 minutes, turning once, until cooked and golden brown. Stir the sausages, courgettes, cooked peas/broad beans or defrosted petit pois, and the basil leaves into the risotto mixture. Add a splach of boiling water if it’s too thick. Cook for 2 minutes or until piping hot. Serve, garnished with extra basil leaves and parmesan.