Page 22 - ALG Issue 2 2020

cooking
with Erin
Erin is a chef and teacher based in Stroud. Each issue, she will be sharing with us a few of her delicious recipes for using allotment produce. www.naturalcookeryschool.com Photographs: ©Michael Ruggier
Rhubarb Salsa
Every good allotment has a big patch
of rhubarb and, before you have to
stop harvesting it for the year, give this recipe a go. Rhubarb is most frequently used for desserts, but this fiesta for the taste buds showcases the savoury side of rhubarb in Rhubarb Salsa. Salsa is one of my all-time favourite condiments and as usual, homemade is always better. While my tomato plants grow and the taste of fresh tomatoes is in
the distant future, I will gladly embrace Rhubarb Salsa. I hope you do too.
INGREDIENTS:
500g rhubarb, chopped into 2cm/75- inch cubes
1 red pepper, roughly chopped
3 spring onions, roughly chopped
1 green chilli, seeds optional and chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
juice of 1 lime, more if needed
dash of honey, maple syrup or sugar to taste
small handful fresh coriander drizzle of olive oil
pinch of salt
Bring a pot of water to a boil. Add rhubarb and bring back to a boil. Blanch for 45 seconds. Remove from heat; drain and rinse with cold water to stop the cooking process. Be careful not to overcook as the salsa will be too mushy. You want a bit of crunch.
Place all ingredients in a food processor or blender and pulse until finely chopped. If you prefer you can also leave it chunky, but I prefer my salsa slightly blended. Taste and adjust seasoning. Serve with your favourite Mexican inspired dish or with a bowl of tortilla chips.
22 Allotment and Leisure Gardener
Harissa
GF VE
Harissa is a condiment made of roasted red peppers, spices and chilli. It’s commonly served alongside meals to add a spicy element to dishes. It’s also used as a rub in recipes and for flavouring couscous. It can be found in most supermarkets; however, making your own has multiple benefits. You can control the heat, what spices are added, and the taste is far better. It keeps in the fridge for 3-4 days and also freezes well. I always make a double or triple batch and freeze some for quick, tasty meals when I’m pushed for time.
2 fresh red chillies, seeded and chopped (depending on hotness!) or 3 dried
1 small red pepper
1⁄2 tsp each coriander seeds, cumin seeds and caraway seeds
1 tbsp olive oil
1 red onion, peeled and chopped
3 garlic cloves, peeled and chopped
2 tbsp tomato puree
2 tbsp lemon juice
1⁄2 tsp coarse sea salt
chilli powder to taste, optional
If using dried chillies, de-seed and soak in 150ml of hot water for 10 minutes then drain and discard the water.
Place the red pepper under a very
hot grill for 15-20 minutes or until
the skin is blackened, or place
directly on a gas burner. Transfer
to a bowl, cover with a plate or clingfilm and set aside. Once the pepper is cool, peel off and discard the skin.
Place a dry frying pan on a medium heat and toast the coriander, cumin and caraway seeds for two minutes or until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a powder.