Page 10 - Simply Vegetables Summer 2022

From the Kitchen...
LINDA HARGRAVE FNVS AND MARION NEDEN FNVS
Potato and French bean salad
Roast marrow,
sweet peppers,
tomatoes & herbs
Great side dish (serves 4)
1 small marrow or overgrown courgettes
4 tablespoons cooking oil
A mix of red, orange and yellow peppers, sliced
4 large tomatoes, chopped (San Marzano are good) and about half a dozen of cherry tomatoes, halved. Salt and pepper
Fresh herbs e.g. thyme, parsley, oregano and basil.
First make a passata using the chopped large tomatoes. Place in a saucepan with a teaspoon of caster sugar and simmer until soft. Either blend with a blender stick or push through a sieve.
Heat the oven 180c fan.
Chop the marrow into small
bite sized pieces, add the sliced peppers, the halved cherry tomatoes, herbs and salt and pepper. Place
in a roasting tin and toss them
in the oil. Roast in the oven for
about 30 minutes, shaking the tin after 15 minutes. Add a couple of tablespoons of water to the passata and add this to the tomatoes and roast for another 10 minutes until the marrow and peppers are soft.
This can also be done in foil on a
barbecue.
600g salad potatoes. (Charlotte are good) 200g French beans cut into about 2-inch (50mm) lengths
1/3 cup of sunflower seeds.
2 tablespoons pesto
Cut the potatoes into pieces and steam in the microwave for about 6 minutes or boil if preferred until tender.
Simmer the French beans in salted water for about 5 minutes until just tender.
Toast the sunflower seeds in a small frying pan for 2-3 mins
Put the potatoes beans and pesto into a mixing bowl, stir
with a fork to combine. Add a little salt if liked.
Sprinkle the sunflower seeds over the top.
Strawberry and rhubarb jam
Approximately 2lb. Rhubarb, washed and cut into 2” pieces
Approximately 1lb Strawberries, halved 1/4-pint water
2 lemons, grated and juice 3lb jam sugar
Place the rhubarb in a preserving pan with the water and bring to the boil, simmer for about 15 minutes then add the strawberries, lemon rind and juice. Bring back to a simmer and add the sugar and stir until it has dissolved. Bring to the boil and boil until the setting point is reached (usually about 10 minutes). Pour into warm sterilised jars, seal immediately.
Pesto
A colander full fresh basil leaves 4 garlic cloves
1 cup shelled walnuts
3/4 cup olive oil
1 1⁄4 cup grated strong Cheddar cheese
Salt and pepper
Combine basil garlic and walnuts in a food processor. Keep motor running, add oil in a steady stream.
Switch off, add cheese, salt, and pepper. Process to combine.
You can use Parsley, wild garlic, or rocket instead of Basil and almonds instead of walnuts.
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10 Simply Vegetables