Great Malvern Food Festival

Young Chefs at Malvern Food Festival

It was a pleasure to cook with a group of young chefs from Malvern at Great Malvern Food Festival on Bank Holiday Monday. We worked Ready Steady Cook Style using local produce. I was very impressed with their chopping skills. One team were given tins of beans and chose to make a spicy chilli. The other team sliced vegetables and rustled up some fajitas featuring local chutney.

The audience got to sample the food and cast their votes. It was a draw! Everyone was enjoyed the food and there were lots of positive comments about the tasty the food and how well they worked together.

 

Here are the recipes if you’d like to try it at home.

 

Smoky Three Bean Chilli

 

1 chopped onion

1 clove of garlic crushed

optional chopped peppers, grated carrot,

3 tins of kidney beans/aduki beans/ blackeyed beans

1 tin of chopped tomatoes or a carton of passata

½ to 1 tsp crushed dried chillies to taste)

soy sauce to taste (optional)

1 tbsp rapeseed oil

 

Heat oil in a pan, sauté the onion with the chopped vegetables.

Add the grated carrot and garlic, if using, and cook for a couple of minutes.

Add the dried chillies with the remaining ingredients, bring to the boil, and stir well.

Reduce the heat and simmer for at least 10 minutes.

Taste; add more dried chillies if required.

 

Works well with soya mince; use 100g to replace 2/3 of the beans

 

Sizzling Fajitas

 

red onion sliced

mixed peppers sliced

mushrooms or courgettes sliced

1 clove garlic, crushed

1 tsp crushed coriander seeds (or to taste)

½ tsp dried chilli flakes

lime juice

soy sauce

1 tbsp rapeseed oil

 

Heat some oil a wok or griddle pan, when the oil is hot add the sliced vegetable. Stir fry until cooked. The vegetables should still be fairly crunchy.

Add the garlic and lime juice along with crushed coriander and chillies.

We used Sarah’s Feisty Flavours Spicy Tomato chutney on the day in place of the chilli flakes.

 

 

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Spring Greens!

I love Spring – so many shades of green! The morning light has been amazing, highlighting the many shades of green as the blossom fades!  It’s been good getting out for walks. I always enjoy collecting wild garlic and it’s been good sharing it at cookery demonstrations this Spring.

wild garlic

It works well blended with white beans to make a delicious pate.

Wild Garlic Pate                                                                                

  • 1 tin white beans e.g. butter, cannelini
  • handful of wild garlic (approx25g)
  • 1 tbsp olive/rapeseed oil
  • 2 tbsp lemon juice
  • salt and pepper (to taste)

Place all the ingredients in a blender and blend.

Season, more lemon juice could be added to taste. A small amount of water may be added to achieve a dip-like consistency.

I’m also enjoying asparagus season, it’s lovely to make use of this local ingredient while it’s here. Here’s a recipe which has gone down well at local food festivals.

Our Lizzy beans

Fried Butterbeans with asparagus

 2 cloves garlic, crushed

1 tin butter beans

zest of 1 lemon

1 red chilli finely chopped

handful of sliced asparagus

salt and pepper

handful chopped parsley

2 tbsp extra virgin rapeseed oil

Put pan on the heat, add the asparagus with a small amount of water.

When the water has absorbed add some oil. Add the butter beans and fry for a few moments.

Add the garlic, chilli and lemon zest and cook for two minutes more.

Remove from heat, season to taste and sprinkle with chopped parsley to serve.

 Serve with flatbread or cous cous. Broccoli spears work well when asparagus goes out of season.

It’s been great being part of Asparafest in Evesham this year, celebrating asparagus and all things green!

Gus 2

 

Cooking with local food

I love living in Malvern there are some great places to shop for food, and I love having the opportunity to take part in food festivals.
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The Great Malvern Food Festival was on Bank Holiday Monday. It was held in the grounds of Great Malvern Priory. Boffy Markets featured some of the in best local food and drink.

I ran a hands on cookery workshop, ‘Spice up Your Veg Box,’ which gave people a taster of my vegetarian cookery classes. Participants learnt how to make the most of seasonal vegetables from Skylark Organic boxes. http://www.skylarkorganics.co.uk We made my quick and easy Spicy Chick Pea and a simple bulgur wheat salad.

I also gave a cookery demonstration the Wot’s Cooking Stage.

I demonstrated how to cook polenta. When cubed, it works really well in salads instead of bread. I buy my polenta at The Bran Tub in Malvern, which specialises in allergy foods. I flavoured the polenta with sundried tomatoes from The Great Malvern Deli. They always have a really good selection of locally produced products.

I made a smoky bean and mushroom topping for the polenta. This was cooked in my favourite golden extra virgin rapeseed oil from Croome Classics http://www.croomeclassics.co.uk For flavour I used double smoked paprika from Wright’s Culinary delights http://www.wrightsdirect.com
who are based in Colwall. They do a really good selection of salts and spices. Other favourites are the wild garlic salt and the Mexican Fiesta Dip.

I served this with a selection of salad leaves from my garden. I have a selection of plants from Cottage Herbery http://www.thecottageherbery.co.uk It’s good to be able to go out into the garden and snip a few leaves of chicory and sorrel, rocket and wild garlic. I finished this with lightly steamed asparagus and a raspberry vinegar dressing.
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