No. 48 - September 2006
Welcome to the Recipes4us.co.uk free monthly newsletter. If you have any suggestions for additions to this newsletter, please write to me at Newsletter@Recipes4us.co.uk .
Happy Cooking !
Florence Sandeman, Editor
Butter vs. Margarine ?
I trust cows over scientists
What's New This Month
Cooking by Country
Click the picture to find out about Canadian cuisine and culinary history, plus lots of recipe
A Cut Above
The Fifth in a short series about the different cuts of meat
This month we've chosen a slightly unusual animal but one which is growing in popularity. The picture here is of this meat which has already been cooked - looks good doesn't it?....but you'll have to click the picture to find out exactly what it is and about the various cuts of this meat - what they're called, where they're from, how they're cooked. plus recipes
What's in Season
Aubergine, Beetroot, Blackberries, Cabbage, Capsicum, Courgettes, Chillies, Cauliflower, Celery, Cucumber, Figs, Garlic, Grapes, Green Beans, Leeks, Lettuce, Melons, Mint, Morello Cherries, Onions, Pears, Peppers, Plums, Potatoes, Pumpkin, Runner Beans, Perpetual Spinach, Tomatoes, Turnips, Vegetable Marrow, Walnuts
Food in Film
Click the film to see the next in the series.
How does your Kitchen Garden grow
Well, there's not that much to say for September as most of the hard prep work has been done and you should now be harvesting the fruit (and veg) of your labours.
One exception will be Brussels Sprouts. The main thing about these is to make sure the plants are anchored firmly by bringing up the surrounding soil and firming. You should keep an eye on this right up until you harvest them which could be as late as December.
Remember to keep tomatoes, peppers and aubergines fed every week and water all plants regularly until fruiting finishes.
To aid the ripening of cordon tomatoes, remove some of the leaves or branches which may be shielding the tomatoes from the sun.
Oh, and you might as well clear the plot of spent vegetation as you go. Not only saves a mammoth job in the future but also helps protect against disease.
For detailed growing instructions visit our specialist growing herbs and vegetables section
British Food Fortnight
23rd September to 8th October is British Food Fortnight. Now in its 5th year, it is the biggest national celebration of the range of food that Britain produces.
As a British owned food site, I am not ashamed to take ANY opportunity to extol the virtues of British food and produce.
As many long-time readers will already know, I've covered lots of aspects of British food culture on this site. For new subscribers, if you haven't already done so, do check out the pages listed opposite to find many wonderful traditional British recipes and join in the celebration of our rich and diverse cuisine.
Some of my favourites include:-
British Lamb - more expensive but worth it
Strong Cheddar Cheese
Lancashire Hot Pot
Fish & Chips
Bread and Butter Pudding (Yum)
St Andrew's Day (Scottish)
St.David's day (welsh)
Or try this British menu
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A time of Plenty
Click the pickles to visit our Jams, pickles and preserves section for lots of recipes to use up any excess produce harvested at this bountiful time. We also have a complete section on general preparation of preserves and tips - everything you need to know to make perfect preserves.
And don't forget you can freeze lots of produce too - below is a guide to freezing some common veggies
Cut into slices, sprinkle with salt and allow to stand 30 minutes. Drain off the excess liquid, dry on kitchen paper then fry gently in butter until just just tender. Cool and pack into plastic containers, placing a sheet of clingfilm or freezer paper between the layers.
Cook whole young beetroot until tender then slice, cool and transfer to plastic containers placing a sheet of Clingfilm or freezer paper between the layers.
Wash, halve, remove the seeds and cut slices. Place on a tray in a single layer. Freeze for 30 minutes then pack in freezer bags, removing as much air as possible.
Slice into 2.5cm/1 inch pieces without peeling. Sauté gently in a little melted butter until just tender. Cool, pack into plastic containers, placing a sheet of Clingfilm or freezer paper between the layers.
Wash and remove the stalks. Blanch in small boiling water for 1 minute then immediately plunge into iced water for 1 minute. Drain very well then place on tray in a single layer and freeze for 30 minutes. Transfer to freezer bags, removing as much air as possible.
Clean well and remove all silk. Cut off top of cob then blanch in boiling water for 5-7 minutes, depending on size. Chill in iced water 5 minutes, drain on kitchen paper then wrap each cob in Clingfilm. Transfer to freezer bags removing as much air as possible.
(1) Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze for 30 minutes. Transfer to plastic bags removing as much air as possible.
(2) Cut away the stem scar. Place the whole tomatoes in a single layer on a tray and freeze for 1 hour. Tomatoes do not need to be blanched before freezing. Transfer to freezer bags or containers.
Food in the News . . . .
Kiwis could protect DNA from damage, says pilot study
Two to three kiwis a day could keep cancer at bay by helping to repair damaged DNA, suggests a pilot study from the home of the fruit.
More >>> (external link)
Recipe of the Month
Lentil & Cashew Stuff Peppers
Another recipe making use of the summer glut of Capsicums (sweet peppers).
It's quite a filling dish and the recipe below will serve 4 as a starter . However it's also great as a Vegetarian main dish - just double the quantities and serve with rice and a salad.
2 Large Red Capsicums (Sweet Peppers)
For the stuffing
50g/2oz Red Lentils
1 tbsp Olive Oil
1 Small Onion, finely chopped
Two Garlic Cloves, crushed
2 teasp freshly chopped Thyme
50g/2oz Spinach, shredded
¼ teasp Freshly Grated Nutmeg
25g/1oz Cashew Nuts, finely chopped
25g/1oz Pitted Prunes, chopped
2 tbsp Natural Greek Yoghurt
Salt and Black Pepper
Serves 4 Hot Vegetarian Starter
Preparation and Cooking Time: 1 Hour
1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil an ovenproof dish. Place the lentils in a saucepan and cover with water. Bring to the boil then reduce the heat and simmer, uncovered, for 7-10 minutes until softened but not mushy. Drain well.
2. Meanwhile, heat the oil in a frying pan add the onion and garlic and sauté for about 5 minutes until soft and transparent .
3. Remove from heat, add the remaining stuffing ingredients and mix well.
4. Halve the peppers lengthways and remove the seeds. Stuff peppers with the filling, place in the prepared dish, cover with foil and bake for 30 minutes or until peppers are tender. Serve immediately.
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