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  • Home
  • FAQs
  • About
  • Upcoming Events
    • HOST A ROAST
  • PAST EVENTS
  • COLLABORATIONS
    • WHAT THE CHEFS HAVE TO SAY?
  • Hidden Gems
  • Join us
  • Blog
  • WORK WITH ME


​the proof of the pudding
​is in the eating

MEET . CHAT . EAT . TASTE . COOK . SHARE . FORAGE . BAKE . DRINK ​​

Blackberry Posset Recipe

6/10/2016

Comments

 
Recipe kindly shared with us from Stuart Woodman. 
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Photo by Lizzie Heath
You asked for it and your wish is granted. Following on from the very scrumptious tasty dessert we got to enjoy at our 'Intro into Foraging' evening at 7th Rise, Stuart Woodman has kindly given us the recipe you were all asking for. So here is is - Easy-peasy and delicious.

Ingredients
400ml double cream
100g golden caster sugar
juice of 1 lemon
300g blackberries

Method
Liquidise the blackberries and pass through a sieve to remove pips.
Pour the blackberry juice into a pan with the cream, sugar and lemon juice and slowly bring to the boil, stirring constantly.
Simmer for a couple of minutes to thicken, cool slightly then add to glasses/ jam jars/ bowls and place in the refrigerator for a few hours to set.

To finish - Garnish with a blackberry and enjoy! 
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Teriyaki Beef and Lettuce Fan

17/10/2015

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Made by Taor for our Japanese Potluck evening. The recipe was taken from the BBC Good Food site and tripled.

Serves: 10
Ingredients

1KG trimmed sirloin steaks
1 bottle of Kikkoman Teriyaki marinade sauce
1 whole cucumber
6 Tbsp corinader, chopped
Juice 2 limes
18 Little Gem lettuce leaves
1 red chilli, desseded and thinly sliced
1 red onion thinly sliced

Method:

Put the steaks between 2 sheets of cling film, take a rolling pin and beat until half its original thickness. Thinly slice the steak, removing any fat then mix with the teriyaki marinade in a bowl. Leave to marinate for 30mins. 

Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.

Heat a frying pan until very hot, then fry the steak slices for 4 mins for medium to well, turning the slices. 

Lay the lettuce leaves in a fan of 3, top with beef, the cucumber mixture and add a few finely sliced red onion pieces and chilli slices on top.

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Kale and Butter bean Casserole 

1/9/2015

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Made by Laura Ward at our Vegetarian Potluck Night last year. I finally got my hands on the recipe and have cooked it twice this week for my Vegan sister.  It is sooo good I just had to share with you all.


Serves 6


Ingredients
350g Butter Beans (2 tins) so you don't have to soak over night
1 tbsp Cumin Seeds
2 tsp dried Oregano
3 tbsp Groundnut oil
2 onions, chopped
2 garlic cloves, thinly sliced (the pamperchef garlic slice comes in handy here)
1 red deseeded and sliced chilli (more if you like heat)
400g chopped tomatoes
450ml vegetable stock (I used 2 Kallo gluten free stock cubes and added water)
175g shredded Kale 
5 tbsp chopped fresh coriander 
juice of 1 lime
sea salt and pepper


Method
Drain the beans put them in to a saucepan and cover with water. Boil on a high heat for 15 mins.  Then reduce the heat for 30-45 mins until tender. Drain and set aside.


Put the cumin seeds in a small dry frying pan over a medium heat and fry until fragrant, then add the oregano and fry for a few seconds and set aside.


Heat the groundnut oil over a medium heat in a large flameproof casserole dish or I just used a large saucepan. Add the onions and the cumin and oregano mix, fry for 5 mins until the onions are clear. Add the garlic and chilli and fry for a further 2 mins.


Stir in the chopped tomatoes, butter beans and veg stock. Season with salt and pepper and bring to the boil. Reduce the heat and cover for 30 mins., stirring occasionally. 


Increase the heat and stir in the kale. Simmer, uncovered, for 10 mins then stir in the coriander and lime juice. 


I served this with wild rice and avocados splashed with lime juice.







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Watermelon Salad

7/6/2015

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A very refreshing salad I made for The Big Lunch Potluck Picnic. 


Ingredients
1 Watermelon, chopped up
Half a cucumber chopped up without the skin
A drizzle of olive oil

A splash of apple cider vinegar (was supposed to be red wine vinegar) 
Finely chopped mint
Feta cheese.
Salt and Pepper 

That simple.

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Raw Courgette to accompaniment Fish

27/4/2015

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A dish we enjoyed at our Feast of Fish evening taken out of a River Cottage Light & Easy Cook book.


Ingredients:
4 courgettes grated into long strips
Big Pinch of Chilli or Peri Peri Flakes
Salt
Pepper
Olive Oil
Lemon Zest and its juice
Chopped Parsley
Chopped Basil

Method: Mix everything into a bowl and serve on the side of seafood.
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Batter for the Fish

26/4/2015

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Batter Peter Hadfield made on Saturday, originally from Elizabeth David, via the River Cafe Cookbook.

Ingredients
4oz plain flour sieved into a bowl
2tbs olive oil 
150ml water 
Salt
2 Egg Whites

Method: 
4oz plain flour sieved into a bowl, 2tbs olive oil and 150ml water whisked in to make a creamy batter. Leave in the fridge for a couple of hours. 
Season. Whisk 2 egg whites and fold in; use! Simples!
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Absolutely Delicious Brown Crabmeat

25/4/2015

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Recipe shared by Vanessa Strike.

There are no exact quantities as each crab is so different so  just add a dash of this, a dash of that - taste and adjust as you go.

Method:
Mash brown meat very finely with a fork in a wide shallow bowl, to a smooth paste (remove coral if any).  Then add a little mayonnaise, chopped parsley (flat, continental is good), chopped olives, Dijon mustard, lemon juice, cayenne and black peppers, a little Extra Virgin Olive Oil (to thin it slightly) and if you like them a few bruised and very finely chopped very small capers are good too. 

Finely chopped spring onions are a good alternative to olives.

This mixture freezes well in useful small quantities and any left overs make delicious brown bread sandwiches with cucumber, or as canapes on oatcakes (mini) or toast or french bread.

Delicious washed down with well-chilled Muscadet Sevre-et-Maine Sur Lie.

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Pickled Cucumbers

25/4/2015

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A dish we enjoyed at our Feast of Fish evening to accompaniment the fish.
 
Ingredients:
4 Cucumbers grated into long strips
Good drizzle of Red or White Wine Vinegar (we used red)
Honest pinch of Salt

Honest pinch of Sugar
Honest pinch of Pepper
Chopped Dill

Method: Mix everything into a bowl and serve on the side of seafood.

Comments

Stuffed Romano Peppers

13/12/2014

Comments

 
Cooked by Lizzie Heath from Ottolenghi's recipe book Jerusalem. 
Serves: 8

Ingredients
8 medium Romano peppers
1 large tomato, roughly chopped (170g in total) 
2 medium onions, roughly chopped (250g in total)
about 500ml vegetable stock

Stuffing:
140g basmati rice
1½ tbsp baharat spice mix (shop-bought or see recipe, page 299)
½ tsp ground cardamom
2 tbsp olive oil
1 large onion, finely chopped (200g in total)
400g minced lamb
2½ tbsp chopped flat-leaf parsley
2 tbsp chopped dill
1½ tbsp dried mint
1½ tsp sugar
salt and black pepper


The method is inside his recipe book - http://www.ottolenghi.co.uk/ruth-s-stuffed-romano-peppers-shop
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Comments

Tuscan Bean Stew

16/8/2014

Comments

 
Cooked by Guy Kerr at our Vegetarian Italian Potluck evening.
Serves: up to 15 people
Suitable for Vegans

Ingredients:
2 sticks celery
2 onions
2 cloves garlic
4 carrots
2 tins tomatoes
1 tin each of flageolet and cannellini beans (though he used dry ones!)
1/4 green cabbage
fresh thyme and rosemary
salt and pepper to taste.

Method:
Fry onion, garlic and celery in olive oil for 5 mins, then add rest of ingredients and cook for as long as possible on low heat. serve with fresh bread.
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