Archive for the ‘Recipes’ Category

Wild Garlic Butter

wild_garlic_butter

A delicious flavoured butter that tastes of spring. Use instead of plain butter in a wide variety of savoury dishes, or simply enjoy smeared on toasted crusty bread.

Preparation Time: 10 minutes

5 Natoora Wild Garlic Leaves
250 g Unsalted Butter, soften
1 ½ tsp Sea Salt

Finely chop the garlic leaves. Mash into the softened butter. Add the sea salt.

Delicately roll into a cylinder and wrap in cling film. Refrigerate and consume within 1 week, or freeze.

Scones with Gariguette Strawberries

scones_Gariguettes

Perfect for a summer picnic or a classy finger food buffet…

Scones with Gariguette Strawberries

500g Self Raising Flour
2 Tbsp Wheat Germ
50g Caster Sugar
1/2 tsp Salt
110g Cold Unsalted Butter, Cut Into Cubes
300ml Milk
1 Egg

To Serve:
1 Tub of Clotted Cream
1 Punnet of Gariguette Strawberries, finely sliced

Preheat oven to 200 C.

Mix all the ingredients together until a dough is formed –you can do it by hand using a wood spoon or in a food processor. Turn out the dough onto a floured work surface and knead lightly. Roll out until the dough is 2 cm thick. Cut out into rounds using a biscuit cutter or glass.

Place on a baking sheet and bake for 12-15 mins. Remove from the oven and allow to cool slightly. Cut in half, spread with cream and place some of the finely sliced strawberries on the top.

Recipe provided by Alix of Caiger & Co.
Web: caigerandcocatering.co.uk
twitter: @caigerskitchen

Spaghetti with Rocket and Lemon

Spaghetti_Rocket_Blog

A great weeknight recipe that comes together in seconds but is nothing short of delicious.

Spaghetti with Rocket and Lemon

Serves 2-3
Preparation Time: 5 minutes
Cooking Time: 15 minutes

250 g Fresh Egg Spaghetti
4 Tbsp Extra Virgin Olive Oil
1 Clove Garlic
1 Fresh Red Chilli
100g Wild Rocket
Sea salt and ground black pepper to taste
Zest of ½ Large Unwaxed Amalfi Lemon

Wash and spin-dry the rocket. Finely mince the garlic and chilli. Heat the olive oil in a large skillet. When hot, add the garlic and chilli and fry gently over low heat until fragrant.

In the meantime, bring a large pot of water to the boil. Add a handful of rock salt. When boiling rapidly, lower the pasta. Cook for 3 minutes, then drain quickly. Transfer the pasta into the skillet with the chilli and garlic. Add the rocket. Stir fry over medium-high heat until the rocket has barely wilted, about 1 minute. Season to taste with salt and black pepper.

Serve immediately with generous grated parmesan cheese and a bit of grated lemon zest.

Wild Garlic Mushroom & Soft Boiled Egg Toast

wildgarlic_mushrooms_egg

This is definitely something for the weekend –a perfect start to a lazy Sunday.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 2

170g Chestnut ‘Rose’Paris Mushrooms
2 Tbsp Extra Virgin Olive Oil
1 Clove Garlic, crushed
Salt and black pepper, to taste
6 Wild Garlic Leaves
2 Eggs, soft boiled
2 slices Sourdough Bread, toasted
Mesclun Salad, for garnishing (optional)

Wash, trim and slice the mushrooms. Heat the oil in a skillet, when hot add the garlic and fry until fragrant. Add the mushrooms and sauté over medium-high heat until cooked but still firm, and any water from the mushrooms has reduced. Season to taste. At the end, add the garlic leaves, roughly chopped.

Serve over the toasted bread, topped with the soft boiled egg.

Tagliatelle with Artichokes

Tagliatelle_Artichoke_Blog

This recipe is as easy as it sounds, and yet so delicious: Mammole or Tema artichokes are tender enough to be simply stir fried rather than braised, and need little help to turn a simple plate of (good) pasta into something truly special.

Serves 2-3

Preparation time: 10 minutes
Cooking Time: 15 minutes

Tagliatelle with Artichokes

250 g Fresh Egg Tagliatelle
2 Mammole or Tema Artichokes
1 medium Red Onion
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Unsalted Butter
50 ml Dry White Wine
Sea salt and ground black pepper to taste

Start by removing ¾ of the stalk and all the outer leaves of the artichokes –stop when they are tender and pale green. Peel the base of the choke and the stem with a sharp little knife. Cut the artichokes in halves and remove any fur at the centre. Slice very thinly and set aside into a bowl filled with abundant cold water with 2 Tbsp of lemon juice added.

Heat 1 Tbsp butter and 2 tbsp olive oil in a large skillet. When hot, add the onion and fry gently over low heat until translucent. Add the drained and dried artichokes, and increase the heat. Season with two turns of the black pepper grinder. Sautee for 5 minutes, until tender, then deglaze with the wine. Let the sauce reduce, about 5 minutes. Season with a couple of pinches of sea salt.

In the meantime, bring a large pot of water to the boil. Add a handful or rock salt. When boiling heavily, lower the pasta. Cook for 2 minutes, then drain quickly. In the same pot, melt 2 tbsp butter, then place the pasta back in and stir quickly.

Blood Orange Curd

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This curd is a delicious and unique take on the more famous lemon version, making the most of orange season. Try it on pancakes, or to dec0rate sponges and meringues…of course, it is just as good by the spoonful or on toast.

Blood Orange Curd

8 egg yolks
190ml Blood Orange juice, strained
1 lime, juiced
165g caster superfine sugar
60g light muscovado sugar
70g cold butter, chopped
2 tsp vanilla essence

Place the egg yolks, orange juice, lime juice and sugar in a saucepan over low heat and whisk to combine.

Cook, stirring constantly, for 8–10 minutes or until thickened. Remove from the heat and gradually add the butter, stirring well after each addition.

Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered and refrigerate for 1 hour or until thickened. Alternatively, scoop into sterilised jars. Store in the fridge after opening.

This recipe using Natoora Blood Oranges comes from talented chef and caterer Alix Caiger of Caiger&Co. Every month, Alix will join the team at Natoora W4 for some cooking demos featuring the best seasonal produce. Check our Facebook page for updates on upcoming events.

Tri-Colour Carrot Sabzi with Jasmine Petal Garam Masala

carrots

This beautiful recipe using Natoora Heritage Carrots has been created by Sumayya Usmani, Pakistani cook, teacher and food writer, and author of the blog of Pukka Paki. Sumayya has recently developed her line of Garam Masala spice blends, Masala Monsoon. Follow her along on Twitter at @MasalaMonsoon and @PukkaPaki.

Growing up with seasonal carrots in Pakistan, which were red, juicy and sweet, I have never found similar ones in the UK; until I used these purple carrots from Natoora. Sabzi literally means vegetable, and usually involves a stir frying and steaming method (called ‘dum’) with added spices, in order to liven up the dish. Here I have used my Masala Monsoon Jasmine Petal Garam Masala, which combines the aroma of spices and flowers into a visually pleasing and fragrant dish.

Tri-Colour Carrot Sabzi with Jasmine Petal Garam Masala

Serves: 5
Preparation and cooking time: 35 minutes

1 tbsp sunflower or corn oil
½ tsp cumin seeds
¼ tsp each of minced garlic and grated ginger
100 g datterini tomatoes, halved
450 g heritage purple, orange and yellow carrots, par boiled and chopped
½ tsp sea salt
¾ tsp Masala Monsoon Jasmine Petal Garam Masala
1 chopped green chilli
1 tbsp chopped coriander leaves

Heat the oil in a lidded saucepan over medium heat. When hot add the cumin seeds and let them pop. Next add the garlic and ginger and stir fry until the scent of the raw ginger has gone – add a splash of water to prevent it from burning. Add the tomatoes and cook until soft.

At this point, add the par-boiled carrots and sea salt. Cover the pan and turn the heat all the way down. Allow to cook until the carrots are soft (about 5-8 minutes). Add the Jasmine Petal Garam Masala and stir through. Serve garnished with chopped green chilli and coriander leaves.

Artichoke Bruschetta

artichoke_bruschetta

This recipe using Natoora Mammole Artichokes comes from talented chef and caterer Alix Caiger of Caiger&Co. Every month, Alix will join the team at Natoora W4 for some cooking demos featuring the best seasonal produce. Check our Facebook page for updates on upcoming events.

Artichoke Bruschetta

A few sprigs of fresh thyme
2 bay leaves
3 small garlic cloves, chopped
1 tsp. fennel seeds
1 tsp. of fine sea salt
½ tsp. of freshly ground pepper
Peel from one of the lemons
60ml extra virgin olive oil
60ml freshly squeezed lemon juice (reserve the squeezed lemons do not throw away)
60ml good quality white wine or water
4 large artichokes
2 tbsp. fresh flat leaf parsley, finely chopped
1 garlic clove, peeled and smashed
100g green pitted olives
1 tbsp capers
Olive oil, salt and pepper
100g ricotta
Sage leaves fried in butter

Preheat the oven to 400°F.

In a large roasting pan, combine all the dry ingredients except the artichokes. Add a good glug of olive oil and fry for 2 mins. When this has cooked down a little, add the rest of the oil and lemon juice, and water/wine.

To prepare the artichokes, pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (Remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom).

Snip off the tops of the leaves (at the point where the green and yellow come together) and trim around the base of the artichoke heart to smooth the sides and peel the stem.

Cut in half and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add to the pan with the braising liquid. Make sure they are coated to prevent discolouration.

Cover the pan with a lid or parchment lined aluminium foil and cook until the hearts are tender when pierced with a knife, 30 to 40 minutes.

Remove the pan from the oven, uncover, and let the artichokes cool in the braising liquid.

Add the artichoke along with capers, parsley and green olives to a food processor. Blitz until mixed, loosening the mixture with the braising liquid. Season with the oil, salt and pepper.

Served with ricotta and crispy sage leaves on toast.

Rose Petal Garam Masala Rhubarb Cranachan

NatooraMMCranachan

This beautiful recipe using Natoora Forced Rhubarb has been created by Sumayya Usmani, Pakistani cook, teacher and food writer, and author of the blog of Pukka Paki. Sumayya has recently developed her line of Garam Masala spice blends, Masala Monsoon. Follow her along on Twitter at @MasalaMonsoon and @PukkaPaki

In this recipe, she pairs the fragrant scent of her Rose Petal Garam Masala with our rhubarb in an elegant pudding.

An unusual twist on a Scottish classic  made with raspberries. Here, I substituted them with rhubarb to stay true to the season – its tartness works just as well in this dessert. I kept the recipe fairly traditional by using heather honey, double cream, pinhead oatmeal and whisky…The addition of Rose Petal Garam Masala gives it an unusual flavour, which marries really well with the rhubarb and cream.

Rose Petal Garam Masala Rhubarb Cranachan

Serves: 4
Prep and cooking time: 40 minutes

250 g chopped forced rhubarb
200 g caster sugar
50 ml water
150 g double cream
1 tbsp heather honey
2 tbsp pinhead oatmeal
1 tbsp single malt whisky (something honey-, caramel-like)
1 tsp Masala Monsoon Rose Petal Garam Masala

Cook the rhubarb with the sugar and 50 ml of water, until soft and broken down. Cool.

Next, whip the double cream with the honey until soft peaks form. Add the Rose Petal Garam Masala and stir through. Dry-roast the pinhead oatmeal until fragrant – check frequently to avoid burning. When cool, add them to the whisky and allow to soak.

To arrange the cranachan, pour equal amounts of rhubarb in four presentation glasses. Top with cream and then finally with the pinhead oatmeal. Serve cool.

Pasta e Ceci

Pasta_Ceci_Blog

A traditional Italian piatto unico (one-dish meal), easy to make and deeply comforting.

Grab the deal: Buy Passata, add Lasagne for half price! Also available on Ocado.

Pasta e Ceci

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves 4

250 g Fresh Egg Lasagne Sheets
3 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic
2 Dried Chillies (optional)
1 Sprig Rosemary
1 Can Chickpeas (about 400g), drained
500 ml Tomato Passata
200 ml Vegetable Stock
Sea Salt and Black Pepper
Fresh Thyme (optional)

Bring a large pot of salted water to the boil. In the meantime, heat the oil with the crushed and peeled garlic, the chillies and the rosemary in a large saucepan. When fragrant, remove the rosemary and add the drained chickpeas. Cook for about five minutes, stirring occasionally. At this point, add the tomato passata and the stock, cover and bring to a gentle simmer.

Cut the lasagne sheets in irregular strips – the longest side should be about 1-inch. Boil in salted water for 3 minutes, drain, and add to the saucepan with the chickpea sauce.Let the liquid thicken for about 5 minutes. Remove, season to taste, and serve with fresh thyme and a drizzle of good olive oil.

Welcome to our blog!
Welcome to the blog from Natoora. For those of you who don't know us, we sell some amazing food from our website (www.natoora.co.uk), from the best in fresh fruit and veg, to quality meat and fish, fine cheeses and charcuterie, and gourmet groceries. Click here to shop now!

Everyone here has a real passion for good food, not just from sourcing the very best available, but to preparing and cooking. Our fruit and veg is so good that we supply it to some of the best London restaurants such as The River Cafe, Theo Randall at the Intercontinental and The Greenhouse. With our professional and personal experience with food we have set up this blog to share our recipes, talk to other food lovers, and help you get the best out of what you buy.

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