Posts Tagged With: parsley

Mushroom and spinach omelette

This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! This recipe is almost a meal in itself…

ourkitchengarden.net

Fresh from the garden: eggs, spinach, mushrooms, garlic, chives, parsley, thyme
Recipe source: Melissa
Makes: 4 large omelettes (to feed about 24 people) 

Equipment:

  • Salad spinner
  • Bowls – large, 4 medium, small
  • Scissors
  • Fork, butter knife
  • 2 non-stick frying pans
  • A large wok
  • Wooden spoon
  • Garlic press
  • Tablespoon measure
  • Serving plates

Ingredients:

  • A large handful of mushrooms
  • A large bunch of spinach
  • A small handful: chives, parsley and thyme
  • 16 eggs
  • Flaked salt &black pepper
  • 50g butter
  • Olive oil

What to do:

  • Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in the medium bowl.
  • Peel the garlic clove and squeeze through the garlic press in to the mushrooms.
  • Wash the spinach in several changes of water, then shake dry. Roll up and chop into fine ribbons.
  • Wash and carefully dry the herbs, keeping then separate and picking off the leaves. Discard any stalks, and add the thyme to the mushrooms.Using the scissors, snip the chives and reserve in a small bowl. Finely chop the parsley and reserve in a separate bowl.
  • Break 4 of the eggs into each medium bowl, add a quarter of the chives and parsley to each, then whisk lightly with a fork and season with salt and pepper. 
  • Heat 25g butter and 2 tablespoons of olive oil in the wok over medium heat until foaming. Add in the mushrooms, thyme and garlic and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper, and then sauté until slippery.
  • Add a quarter of the chopped spinach to the wok and heat through until wilted and the liquid has cooked off.
  • Add a quarter of the remaining butter to each of the 2 frying pans and then when foaming, pour one of the bowls of whisked egg mixture to each and gently rotate the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
  • The omelettes are cooked when the base is set, but is still slightly runny in the middle.
  • Slide a quarter of the mushroom and spinach mixture onto one half of one omelette, fold the other half over to form a half-moon and slice out on to your serving plate.
  • Repeat with the remaining 2 omelettes and the rest of the mushroomy spinach, and serve!

 Notes: In what other languages can you say omelette? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?

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Veggie patch fritatta

This is such a lovely fresh recipe. Add a beautifully tossed salad & some great bread and you have all the makings of a wonderful and simple lunch or supper. We’ve used what we had in the garden: radishes and snowpeas – so use what YOU have!

ourkitchengarden.net

Fresh from the garden: eggs, onion, radishes, snowpeas, parsley, rocket
Recipe source: Melissa
Serves: 4 at home or 24 tastes 

Equipment:

  • Chopping board & knife
  • Salad spinner
  • Tea towel
  • Measures: tablespoon
  • Medium ovenproof frying pan
  • Large bowl
  • Whisk
  • Oven mitts
  • 4 serving plates
Ingredients:

  • An onion
  • A small handful radishes
  • A small handful snowpeas
  • A small handful parsley
  • A tablespoon of butter
  • 2 tablespoons extra-virgin olive oil
  • 12 large eggs
  • Flaked salt and pepper
  • A small handful rocket for garnish

What to do:

  • Preheat the oven with grill element on to 180C.
  • Peel and finely chop the onion. Trim the radishes, wash well and then carefully slice into thin discs.
  • Top, tail and de-string the snowpeas and chop into 4 or 5 pieces. Wash and spin-dry parsley and chop finely.
  • Wash and spin-dry the rocket and roll up in a clean tea towel, reserving in the fridge until needed.
  • Heat the butter and olive oil in the frying pan, and when melted, add the onion and cook on a medium heat until translucent. Then add the radish slices and cook for about 5 minutes until golden. Sprinkle with a pinch of flaked salt and add the snowpeas, tossing to combine.
  • Meanwhile, crack the eggs into the large bowl – making sure there is no shell – and beat them together with a pinch of salt and grind of pepper. Stir in the parsley.
  • When the butter has melted, carefully pour the eggs into the frying pan and turn the heat to medium-low. Cook, undisturbed, for about 5 minutes or until the bottom of the frittata is firm, checking by gently lifting up the frittata up at the side of the pan.
  • Transfer the frying pan to the oven. Bake, checking every couple of minutes or so, just until the top of the frittata is no longer runny. This should take about 5 to 7 minutes more.
  • Carefully remove from the oven with oven mitts – remembering that the handle will be HOT! – and let rest for a few minutes.
  • Then, still holding the handle with the oven mitt place a clean medium chopping board over the frying pan and turn the whole lot upside down so that the frittata falls gently onto the board.
  • Divide the rocket onto the serving plates with a little drizzle of olive oil, cut the frittata into wedges or cubes, and transfer onto the rocket. Serve and eat!
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Ragout of (winter) vegetables

Half veggie stew, half side-of-mixed-veg, this dish can be added to or subtracted as the fancy takes you… we’re clearing the beds of the last summer and autumn crops at the mo – hence zucchini, beans etc – but otherwise pop in some tasty cauliflower & cabbage?

ourkitchengarden.net

Fresh from the garden: bok choy, pencil leeks, zucchini, beans, snap peas, lemons, tarragon, parsley
Recipe source: Melissa from an idea by Stephanie Alexander
Serves: 8 or 24 tastes

Equipment:

  • Colander
  • Chopping board & knife
  • Bowls – large, med
  • Salad spinner
  • A small saucepan
  • A medium frying pan with lid
  • Scales
  • Measures – jug, ½ cup
  • Wooden spoon
  • Serving plates
Ingredients:

  • 1 or 2 heads of bok choy
  • A small handful pencil leeks
  • 1 or 2 zucchini
  • A handful of beans & snap peas
  • 8 garlic cloves
  • 30g unsalted butter
  • 1 lemon
  • ½ cup light stock (or ½ cup boiling water and a teaspoon of bouillon)
  • Small bunch French tarragon
  • Small bunch parsley
  • Flaked salt & black pepper

What to do:

  • Separate out the leaves of the bok choy and wash thoroughly to remove the dirt. Leaving small stems whole, chop the remaining stalks & leaves into large bite-sized pieces.
  • Cut the roots & the very tops from the leeks and strip back the top layer to remove any dirt. Leave whole.
  • Wash and chop the zucchini into large bite-sized pieces.
  • Wash & dry the herbs, pick from the stalks and finely chop.
  • Place the garlic cloves (in their skin) into a small saucepan and just cover with water. Bring to the boil on low-medium heat. Drain then repeat. Slip the garlic skins off & set aside.
  • Melt half the butter in the frying pan on medium heat.
  • Once frothing add the leeks and the whole cooked garlic cloves & sauté until the leeks are golden flecked.
  • Then add the 1/2 cup stock & the zucchini, the beans and snap peas and cook, covered, for about 3 minutes.
  • Uncover the pan, scatter over the bok choy pieces & cook for another minute, shaking the pan gently. Using the microplane, zest the lemon and add to the pan.
  • Should be very little liquid now, if so turn up the heat to high & continue shaking gently.
  • Add the remaining butter in cubes and the herbs and then grind over pepper and a sprinkle of salt and divide among serving bowls.

Notes: Why do we cook the garlic twice? What is bouillon? What does ragout mean? Why do we need to use French tarragon?

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Bocconcini, garden herb, rocket and red onion pizza

We love the whole gamut of pizza qualities! Making the dough is great fun (and very therapeutic…!) and we love using our big muscles to roll out the bases… We wash and spin and chop our herbs, and simmer up our own garlicky tomato sauce – with fresh tomatoes in summer and tinned toms out of season – and compile our toppings based on what’s growing…  this week it’s loads of sweet onion, marjoram, rocket and curly parsley… We grate and tear and zest, and we LOVE the smell as the pizza bakes… But most of all, we adore devouring the pizza. Mmmmm.

ourkitchengarden.net

Fresh from the garden: rocket, red & brown onions, thyme, marjoram, parsley
Recipe source: Melissa, kitchen specialist at Bondi PS

Equipment:For the pizza dough

  • Bowls – 1 small, 1 large
    • Fork
    • Scales
    • Measures: cup, tablespoon, teaspoon
    • Stand mixer with a dough hook
    • Pastry brush
    • 2 rolling pins
    • 2 baking or pizza trays
    • wide egg lifter

For the pizza topping:

  • Chopping board & knife
  • Medium frying pan
    • Measures: ¼ cup, tablespoon
  • Wooden spoon
    • Grater, tongs
  • Kitchen towel
  • Large bowl
  • Salad spinner
  • Large board for cutting pizza
  • Pizza cutters
  • Serving plates
Ingredients:For the pizza dough

  • 1 cup lukewarm water
  • 3 teaspoons instant dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil, plus extra for greasing
  • 400g plain flour, plus extra for flouring
  • 2 teaspoons salt

For the pizza topping:

  • 1 tub bocconcini
  • 1 large red onion
  • 2 tablespoons extra-virgin olive oil
  • Small handful marjoram, parsley and thyme
  • A small handful rocket
  • 30g parmesan

Tomato sauce:

  • ¼ cup extra-virgin olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 can chopped tomatoes
  • Flaked salt and black pepper

What to do:
To make the dough:

  • Place the water, yeast and sugar in the small bowl. Mix with the fork and leave for 5–10 minutes until the mixture looks frothy.
  • Add the 2 teaspoons of oil to the yeast mixture and mix well.
  • Place the flour and salt and yeast mixture in the bowl of the electric mixer and beat for at least 8 minutes, until the dough looks smooth.
  • Brush the inside of a large bowl with a little of the extra virgin olive oil, using the pastry brush.
  • Turn the pizza dough into the oiled bowl. Cover with a clean, dry tea towel and put in a draught-free place until the dough has doubled in size. This process, which is called ‘proving’, will take at least 1 hour.
  • After an hour, tip the risen dough onto the workbench and knead briefly, then shape it into a round ball and return it to the bowl. Cover the bowl with the tea towel and leave again, this time for at least 20 minutes.                                                                                 

What to do:

Start of lesson:

  • Preheat the oven to maximum. You can prepare the topping now while you wait for the oven to heat up.
  • Scatter some flour on the workbench, divide the pizza dough in two and roll to form two thin rectangles to fit the baking trays.
  • Assemble the pizzas directly onto the trays, flouring the trays a little first.

For the tomato sauce:

  • Peel and finely chop the onion and garlic.
  • Heat the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Peel the red onion, cut in half and finely slice into rings
  • Wash and carefully dry the herb sprigs – pick the leaves, discarding the stalks. Finely chop all the herbs.
  • Wash the rocket and spin it dry. Leaving small leaves whole, chop large leaves into ribbons.
  • Peel the onion, cut in half and finely slice into rings.
  • Open the tub of bocconcini and cut or tear each ball into 3 or 4 pieces.
  • Grate the parmesan.

Assembling the pizza:

  • Using a metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered.
  • Layer the onion slices on top and then lay on the bocconcini. Season well.
  • Drizzle the pizzas with the last of the oil, then slide them into the oven.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • At this stage you can make the dough for the next class.
  • Once the pizzas are done, transfer them to a board using the wide egg lifter. Cut the pizzas crossways into small squares, and lift onto serving plates.
  • Sprinkle with the herbs and the grated parmesan and finish with the rocket.
  • Serve and eat!

Notes: What other sort of vegetables could you use in a pizza? What sort of other pizza could we make?

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Simon Rimmer’s carrot and coriander falafel

Simon Rimmer is a British chef with a reputation for heading wonderful vegetarian restaurants in England whilst not actually being vegetarian himself. He has written four cookbooks.

Fresh from the garden: carrot, chilli, coriander, parsley, mint

Equipment:

  • Frying pan
  • Mortar & pestle
  • Peelers, sieve
  • Kitchen paper
  • Salad spinner
  • Chopping board & knife
  • Lemon juicer
  • Garlic press
  • Food processor
  • Spatula
  • Grater
  • Plate
  • Slotted spoon & metal spoon
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Serving plates
Ingredients:

For the falafels

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 x 400g cans chickpeas
  • salt and freshly ground black pepper
  • 1½ teaspoons baking powder
  • 2 tablespoons plain flour
  • 100g carrot
  • 1 red chilli (optional)
  • 1 garlic clove
  • A small handful fresh coriander
  • A small handful fresh parsley
  • 1 lemon
  • vegetable oil, for frying
  • sesame seeds, to garnish

For the yoghurt dip

  • 100ml Greek yoghurt
  • A small handful fresh coriander
  • A small handful fresh mint
  • 1 lime
  • 1 tablespoon tahini

What to do:

  • For the falafels, toast the cumin and coriander seeds in the dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in the pestle and mortar.
  • Peel and finely grate the carrot & squeeze the moisture out a piece of kitchen paper. Wash, spin-dry the coriander, parsley and mint and finely chop to yield 2 tablespoons of each. Reserve some of the coriander and all of the mint for the yoghurt dip. Zest the lemon and peel and crush the garlic clove. Juice the lime. Drain the chickpeas into the sieve & rinse.
  • Blend the toasted spices together with the rest of the falafel ingredients in the food processor until well combined.
  • Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
  • Meanwhile, heat 1cm vegetable oil in the frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
  • For the yoghurt dip, combine the Greek yoghurt, coriander, mint, lime and tahini in the jug of the stick blender and whizz until smooth.
  • Serve the falafels with the yoghurt dressing and toasted pita breads if you have them!
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Rose Elliott’s warm beetroot and quinoa tabbouleh

Rose Elliott is a British vegetarian cookery writer. She first became a vegetarian at the age of three and has since written 55 books on vegetarian cookery.

 Fresh from the garden: lemon, beetroot, onions, parsley

 

Equipment:

  • Scales
  • Sieve
  • Saucepans & lids – med, large
  • Chopping board & knife
  • Peelers
  • Bowls – 2 large
  • Grater
  • Salad spinner
  • Citrus juicer
  • Measures – tablespoon
  • Serving bowls
Ingredients:

  • 125g quinoa
  • 2 tablespoons olive oil
  • 2 large red onions
  • 2 tablespoons balsamic vinegar
  • ½ a lemon
  • 2 small raw beetroot & any small leaves
  • A handful flat-leaf parsley
  • Salt and freshly ground black pepper

What to do:

  • Put the quinoa in a sieve and rinse thoroughly under the cold tap, then put into a saucepan with 300ml water and bring to the boil. Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded, for 5 minutes.
  • Meanwhile peel, halve and finely slice the onions. Warm the olive oil in a roomy saucepan, put in the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender.
  • Wash, peel and chop off the beetroot leaves. Carefully grate the beetroot to yield about 200g. Wash and spin-dry the small beetroot leaves & parsley and chop the leaves coarsely. Juice the half lemon.
  • Stir the balsamic vinegar into the onion, let it bubble, then remove from the heat and add the quinoa, 2 tablespoons of lemon juice, beetroot, parsley and plenty of salt and freshly ground black pepper to taste.

 Notes: What is quinoa? Are beetroot leaves edible? What is balsamic vinegar? Where does the name tabbouleh come from?

 

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Cannellini beans with sage, garlic and rocket

We’ve recently discovered the joys of cooking our own soaked beans – the only thing is to remember to start at least 12 hours before as the beans need that soaking time.  These accompaniments are very basic but so delicious & perfect for a one-bowl supper in front of Masterchef! You can also substitute borlotti beans for an earthier dish…

Cannellini beans with sage, garlic and rocket

From the garden: sage, parsley, rocket

Recipe source: Melissa, kitchen specialist Bondi PS

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Soaking dried beans and then cooking them the next day is such a rewarding experience – and these simple accompaniments make the beans a lovely autumn dish. Serve with crusty sourdough!

Equipment:

  • Bowls – large, heatproof
  • Colander
  • 2 saucepans – medium
  • Kitchen towel
  • Measures: tablespoon, jug
  • Chopping board & knife
  • Sieve
  • Microplane grater
  • Serving bowls

 

Ingredients:

  • 250g dried cannellini beans
  • 1 tablespoon bicarbonate of soda
  • A small branch of sage
  • A small bunch of flat-leaf parsley
  • A handful of rocket
  • Cooking salt
  • Flaked salt & black pepper
  • 3 garlic cloves
  • A splash of extra-virgin olive oil
  • 50g grana padano cheese

What to do:

  • The night before, place your dried beans in the large bowl and fill the bowl with cold water well over the beans, add the bicarb and stir. They will need to soak for at least 12 hours.
  • At the start of your lesson, drain the beans into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
  • Rinse the sage, keeping the branch whole, and shake dry. Peel 3 of the garlic cloves and add them, whole, to the saucepan. Also add the branch of sage, a teaspoon of salt & grind of pepper. Set on a medium heat and simmer until beans are soft, probably about 2o minutes.
  • Meanwhile wash the parsley and spin dry. Discarding the stalks, finely chop the leaves.
  • Wash the rocket and spin that dry too. Chop the stalks in half or thirds depending on the size.
  • When the beans are soft, turn off the heat and let them cool slightly in the water for a minute or two.
  • Set the sieve over a heatproof bowl and carefully pour the beans and their liquid in to drain.
  • Scrape the beans into a large bowl and toss in the rocket to wilt. Add a cup of cooking liquid back in with a splash of olive oil and stir.
  • Check for seasoning, then sprinkle over the chopped parsley and divide among serving bowls. Grate over some parmesan cheese and serve.
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