Last week the amazing We Are Cardiff blog asked me to develop a recipe for them! And here it is together with the full blog.
Remember to find out more about Greek food join one of Lia’s Kitchen intimate cooking classes on 3 and 10 February. I will be introducing participants to Greek Kitchen basics but will also be sharing Greek flavours and recipes that are not yet widely known in the UK. You can book online here www.eventbrite.co.uk/o/lias-kitchen-7901836356.
Or contact Lia for more information at email@example.com.
Cima di rapa is a star ingredient grown organically in our very own patch by the fantastic Blaencamel Farm this January. It is a broccoli sprouting (Broccoli raab/Rapini) loved in Southern Italian/Puglian cooking, typically in anchovy and butter sauce combinations and served with orecchiette pasta. Together with the other greens offered in Blaencamel vegetable boxes and at farmers’ markets this January, Cima di Rapa has inspired a Lia’s Kitchen dish that takes me back to my Greek – greens – loving roots but also uses coconut milk, an ingredient I have come to love through my travels in India and Cambodia. Good and ample sea salt is essential for your recipe, as Cima di rapa loves a salty kick.
Ingredients (4 portions)
- 700g mixed Blaencamel farm greens, such as 2 bunches of Cima di Rapa, half a bag of spinach and half a bag of winter sproutings
- 5-10g peeled ginger (size of the top of your thumb)
- 1 big peeled garlic clove
- 1.5 cups of coconut milk for drinks OR 1 tin of coconut milk for cooking (400ml)
- 4 tbsp. coconut oil, if using coconut milk for drinks OR 1 tbsp. coconut oil, if using tinned coconut milk for cooking
- 1 heaped tsp. Oliveology’s truffle salt or Pembrokeshire Beach company Seaweed Salt
- 1 heaped tsp sea salt
- A pinch of chilli flakes (optional)
- 1 tsp Pembrokeshire Beach Company Kelp Seaweed (optional)
* You can source Pembrokeshire Beach Company products at Penylan Pantry.
Preparation (20 minutes)
- Wash all the greens really well. To ensure all dirt is removed leave the greens in a bowl or basin for around 10 minutes after the first wash.
- In a big pot add enough boiling water to cover the greens (stalks included) and boil for around 10-15 minutes on low heat, or until the stalks are cooked.
- Whilst the greens are cooking, heat the coconut oil and fry the ginger and garlic for a few minutes (roughly chopped in 2-3 three chunks each).
- Then add the coconut milk of your choice, the specialty salt and the kelp seaweed salt and chilli flakes if you are using.
- Lower the heat and simmer the coconut sauce for 5-10 minutes or until the greens are cooked.
- When the greens are ready, drain them keeping the liquid from the boiling process. You can use the liquid to boil pasta or noodles in it (if that’s a serving preference) and you might need a little bit of the liquid to thin the sauce of the dish, particularly if you are using tinned coconut milk.
- Return the greens in your big pot and pour the thin coconut sauce over them, simmering for another couple of minutes.
- If the coconut sauce has thickened use some of the liquid (kept after draining) to thin it. This is a dish for which you should have a runny, thin sauce to serve the greens in. The end result should be something between a thin soup and a stir fry.
- Cool down for 5 minutes and serve with bread or noodles to enjoy the flavoursome and nourishing sauce.
MDuring Love Food Hate Waste Project 2016 (roadshows and workshops included) there was one soup that definitely stole everyone’s heart both in terms of taste and simplicity of preparation.
An easy recipe to help you use that bag of carrots you bought when you really only needed a couple. Nutritious, warming and satisfying it is versatile in its use of pulses, I actually make it with yellow split peas more often than with red lentils, but if you are in a rush lentils are a better option. If you do not have ras-el-hanout spice mixture you can increase the cumin dose, add some paprika, ground coriander, a pinch of chilli powder and a squeese of lemon. Fresh coriander or spinach complements the recipe very well. The use of almond milk is in my opinion what really makes this soup (use sweetened). And if you serve with toasted almonds it and coriander pesto you have a luxury version to indulge in.
Makes 2.5lt soup or 6 portions for main
- 700g carrots
- 350g red lentils or split yellow peas
- 2.5 litres stock
- 250ml almond milk
- 2 tsp cumin seeds
- 1 pinch chilli flakes
- 1.5 tsp Ras El Hanout spice mix
- Olive oil
- Fresh coriander or spinach (Optional)
- Wash carrots well with a vegetable brush and chop finely.
- Coat the bottom of a pot with enough olive oil.
- When hot add the cumin seeds and chilli flakes and fry for a few
- Add the carrots, with a couple of pinches of salt and stir fry for
- Add the lentils and Ras El Hanout and stir well until well coated
- Add the stock, bring to the boil and simmer for 20-30 minutes.
- Remove from the heat, add the almond milk and blend to a creamy
- Add the chopped spinach and/or coriander for a soup that will make you as strong as Popeye!
Lia’s Tips: Mix parsnips or potatoes with carrots to use up leftover vegetable. This soup is great with split yellow peas. Served with pesto and nuts it is a very filling meal. Serve with savoury muffins or toasted stale bread or croutons.
This is a recipe that even the biggest sprout sceptic will enjoy – I have tested this with my partner whose face contorts with disgust every time I even mention sprouts. Slicing the sprouts finely definitely helps. For the host of a Christmas dinner this is a great side for any roast and rather helpfully the recipe can be cooked mostly on the hob, freeing up the necessary space in your oven.
As all recipes this month are inspired by Riverside Market Garden’s vegetable box all you need to do is place your order today (Wednesday 16 December) and you will have all the vegetable ingredients you need to execute this and the rest of the recipes.
The combination of ginger (in the stir fry), nutmeg and a hint of clove (in the roast nuts) is inspired by the French Quatre Epices (four spices) mixture but I have substituted the white pepper with crushed red peppercorns for a festive look. And I have added an optional pinch of crushed buckthorn seeds (hippophae) for a zingy lift. I have also shared my recipe for roasted spiced walnuts which I learned from Anna Hansen’s, The Modern Pantry cook book. In the past year I have used this method to roast nuts with any imaginable spice to suit my recipes – it is a real delight!
Ingredients (4-6 people)
- Salt to season as required
- ½ tsp buckthorn seeds (optional)
- 1 tsp red peppercorns
- Olive oil
- 3-4 Tbsp soya sauce
- 1 tsp paprika
- 50g fresh ginger, grated
- 2 medium onions, finely sliced
- 500g Brussel sprout, finely sliced
- 100g walnuts
- 1 tsp salt
- 1 tsp icing sugar
- 1 tsp nutmeg
- Pinch of clove
- 1 Tbsp water
Preparation (30 minutes)
- In a baking tray mix the walnuts, salt, icing sugar, nutmeg, clove and water until the nuts are well coated.
- Place in a low to medium oven (160 centrigrade) for 20 minutes or until dried and golden.
- Finely slice and grate the onion, sprouts and ginger.
- Coat the base of a wide frying pan with enough olive oil and heat.
- Stir fry the onion and ginger with the paprika and a pinch of salt for 5 minutes and until translucent.
- Add the finely sliced sprouts and stir fry with the soya sauce for 15 minutes or until the sprouts are soft.
- Season with additional salt or soya sauce if required – the sprouts can definitely take it so don’t be shy.
- Crush the red peppercorns (and buckthorn seeds) in a pestle and mortar and sprinkle on the stir fry
- when the walnuts are ready sprinkle on the stir-fry.
Do you find it hard to get your little ones to tuck into root vegetable other than potato? This is a festive recipe that make everyone happy and it will use up your Riverside Market Garden festive vegetable box contents rather nicely. These oven chips are tasty, nutritious and comforting. Serve with Lia’s Kitchen beetroot and feta dip as a snack or side. They are so easy and fuss-free to make and once you try these you might never go back to deep-fried, potato chips. And as always you can sprinkle some home made dukkah on this delight – guess what …we have a dukkah recipe too.
Ingredients (snack quantity or enough for two)
- 350g parsnip, celeriac or turnip or a mix
- ½ tsp salt
- ½ tsp sweet or smoked paprika
- ¼ tsp dried thyme
- 2 Tbsp olive oil
- Wash the vegetable well with a brush or peel and wash.
- Chop in long chip sticks and in a baking tray toss in the thyme, paprika, salt and olive oil.
- Roast for 30 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
- For Lia’s Kitchen beetroot dip please see www.liaskitchen.com.
Continuing with the festive theme, here is another roast vegetable recipe which can accompany any chosen Christmas dinner meats or veggie roast. I think it will particularly delicious with goose.Once again this is a stress-free recipe which does not require extensive preparation. It is versatile enough for you to use with many of the white root vegetables that you can find in your Riverside Market Garden festive vegetable box. Personally I have great difficulty stopping myself from devouring these before I place them on the dinner table. Let’s hope I manage it this time for the family’s sake!
Ingredients (feed 4-6 as part of a roast dinner)
- 6 Jerusalem artichokes (around 250g)
- 1 large parsnip (around 200g)
- 2 Tbsp maple syrup
- 2-3 Tbsp balsamic vinegar
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp ground nutmeg
- 1 tsp ground salt to season
- 2-3 Tbsp olive oil to dress
- Wash the artichoke and parsnip well with a brush or peel. I prefer both vegetable with the skin on if you cut off any ‘hairy’ bits and chop the top and tail off.
- Roughly chop and mix well with all ingredients in a baking tray.
- Roast for 40 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
- Particularly delicious with roast goose, duck or a hearty nut roast.
Back to the roots #3 – December festive recipes: Parsnip or celeriac oven chips with beetroot dip
I am getting ready for Christmas, are you? Personally I don’t want to worry about getting the exact quantity of specific root vegetable for my Christmas dinner right – I rather like using what I have. So here is a recipe which is adaptable to any root vegetable at your disposal for your Christmas dinner. It is a moreish alternative to roast veggies you might have previously served at Christmas. And if you have already ordered a vegetable festive box from Riverside Market Garden you should have exactly what you need to make this dish which will complement your turkey, goose, pork or other roast of choice beautifully. I strongly recommend using a sprinkle of the delicious dukkah condiment, the recipe of which you can also find on Lia’s Kitchen website here.
Ingredients (feed 4-6 as part of a Christmas or other roast dinner)
- 600g mixed root vegetable, coarsely chopped (use equal amounts of e.g. parsnip, carrot and Jerusalem artichokes or celeriac and or 200g of each)
- 3 leeks, coarsely chopped
- ½ tsp dried thyme
- ½ tsp ajwain/carom seeds or dried oregano (optional)
- 2 Tbsp. sesame seeds
- 1 tsp salt
- Olive oil
- 2 Tbsp Dukkah mixture (optional- see recipe here https://liaskitchen.com/2015/12/12/the-wonderful-dukkah-condiment/)
- Peel or wash the root vegetable well with a brush and coarsely chop it together with leek.
- If using celeriac and Jerusalem artichokes place these in a bowl of acidulated water to avoid them turning brown, i.e. water with some lemon juice or vinegar.
- In a baking tray pour enough olive oil to line its wide base.
- Stir fry the vegetable and leek for 5 minutes after adding the salt and thyme.
- Add the sesame, adjwein or oregano (optional) and stir to make sure all veg is coated well in the oil.
- Roast for 40 minutes in a medium oven (180 centigrade) until the veg is cooked enough to pierce with a fork but does not fall apart.
- Sprinkle with the Dukkah mixture generously once you have removed from the oven. If you do not want to add the Dukkah season to taste adding a couple of pinches of salt.