Archive | October, 2013

Smoked Rosehip Ketchup

28 Oct

We made this smoked rosehip ketchup at the weekend after our good friend Jesse came up to forage around the local parks with us. The ketchup is a bit fussy to make, if you want to simplify the recipe it would be easy enough to skip the smoking stage.

Rosehips are awesome, they can be commonly found growing in hedgerows and in parks throughout the UK (and further afield), and have 20 times the amount of Vitamin C than oranges do. They can be a bit of a fuss to cook with because the seeds have little hairs on them which irritate the stomach and so have to be removed. In school we used to make itching powder out of them by breaking open the fruit and pouring the seeds down the back of eachothers’ shirts.

This isnt so much a recipe, so much as a story with a recipe hidden in there. Sorry about that, we didnt really measure anything as we went along. An idea of the ingredients we used: rosehips, salt, brown sugar, garlic, celery, onion, apple cider vinegar.

jesserosehip

 

We went out and collected a decent sized tupperware full of rosehips (I wish I had weighed them now! there were maybe between 150-200 rosehips in there). When collecting, if you aren’t planning on using the rosehips straight away you should take a little bit of the stem with them too and then they will last longer.

When we got home we took off the black/brown end of the rosehips and gave them a good wash and a pat dry, We then smoked them in a steamer pan by putting a bit of aluminium foil in the bottom of the pan with hickory woodchips, adding the steamer on top filled with rosehips and a tight-fitting lid. When put on a high heat on the stove, the chips will auto-ignite and the smoke will fill the pan, smoking the rosehips. We didnt leave them on for too long (about 3 minutes after the pan got smoky) because we didnt want the smoke flavour to be overpowering.

We then put them in a pan with a bit more than double the volume of water and simmered for an hour and a half (with the lid on so the water doesn’t escape, if it does, keep the water level topped up). The water should turn a reddish colour. Occassionally you want to give it a good mix and try and squeeze some juice out of the fruits with the back of your wooden spoon.

We used an old Tesco Value Vodka bottle to store the ketchup.

We used an old Tesco Value Vodka bottle to store the ketchup.

We then filtered the  mixture through some cheesecloth, keeping the liquid. We didnt get enough liquid the first time so we ended up adding more water to the fruit pulp and simmering for another 30 mins to get more liquid.

We finely chopped an onion, some celery and four tomatoes, sautee-ing them briefly before adding the liquid, a couple of teaspoons of salt, half a fat bulb of garlic (minced), a good splash of apple cider vinegar, and about 300 grams of brown sugar. We then let the liquid simmer and reduce until it was at a OK consistency.

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Courgette and Peas Soup

15 Oct

This recipe was submitted by the lovely Joop from the Netherlands, which he cooked for his birthday party! Hope you had a great birthday Joop! The recipe is reproduced in Dutch below. Joop cooked this as a starter for 4 people.

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Ingredients:  1 onion chopped, 1 clove garlic  (minced),  2 large zucchini (diced), dash of olive oil,  800 milliliters of vegetable stock, 350 grams of peas, 2-3 tablespoons soy cooking cream, chives

Preparation

Heat a little olive oil in a large pan and fry the finely diced onion gently in about 5 minutes . Add garlic and diced zucchini and cook while stirring for about 2 minutes . Pour the broth into the pan and bring to a boil . Turn the heat low and add the peas , but keep about 2 to 3 tablespoons behind . Cook until zucchini cubes and peas are tender. Meanwhile, cook the peas separately retained in some water, until al dente. Drain and put aside the peas for later.

Puree the courgette soup in a blender or food processor. Season to taste. Mix the peas through the blended soup and serve, topped with soy cooking cream and chopped chives.

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In Dutch

Courgette-doperwtensoep (voorgerecht voor 4 personen)

 Ingrediënten: 1 ui gesnipperd, 1 teen knoflook, gesnipperd, 2 flinke courgettes, in blokjes, scheutje olijfolie, 800 mililiter groente- en/of kruidenbouillon, 350 gram doperwtjes, 2-3 eetlepels crème fraîche of dikke yoghurt, bieslook 

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Bereiding

Verhit in een soeppan een scheutje olijfolie en fruit hierin de uisnippers zacht in ongeveer 5 minuten. Voeg knoflook en courgetteblokjes toe en fruit al omscheppend ongeveer 2 minuten. Schenk de bouillon in de pan en breng aan de kook. Draai de warmtebron laag en voeg de doperwtjes toe, maar houd ongeveer 2 à 3 eetlepels achter. Kook tot courgetteblokjes en doperwtjes gaar zijn. Kook intussen de achtergehouden doperwtjes apart in wat water, beetgaar. Giet ze af en bewaar. Pureer de soep met een staafmixer of in de blender of keukenmachine. Proef of de soep nog extra gekruid moet worden. Neem hiervoor provencaalse kruidenmix. Meng de achtergehouden doperwtjes door de gladde soep. Verdeel over 4 kommen en garneer met crème fraîche of dikke yoghurt en knip hierboven de bieslook fijn.

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