Page 34 - ALG Issue 4 2022

cooking
with Erin
Erin is a chef and teacher based in Stroud. Each issue she shares delicious recipes you can try using allotment produce. www.naturalcookeryschool.com
Photographs: ©Michael Ruggier
Baklava filled pears
Serves 10
5 pears
50g mixed nuts (mix of almonds, walnuts, pistachios and/or hazelnuts)
2 tbsp butter or vegan butter
2 tbsp brown sugar
1/4 tsp ground cinnamon
Pinch ground cloves
Juice of 1/2 a lemon
2 tbsp honey, maple syrup or agave syrup
Method
Preheat oven to 180C. Wash the pears, and cut each one in half. Use a spoon to scoop out the seeds & pithy centres. Place the pears flesh- side-up in a baking dish.
In a food processor, pulse the nuts, coconut sugar, cinnamon and cloves until nuts are roughly chopped. Use a spoon to scoop the nut mixture into the cavity of the pears, creating mounds of nuts on each one.
Then, heat the lemon juice, butter, and honey in a small saucepan until they simmer. Remove from heat. Use a brush to spread the butter mixture over each pear.
Place pan in oven and bake until pears are cooked through, about 25 minutes.
Beetroot rosti with vodka horseradish cream Serves 6-8 as canapés and 4-6 as a starter
For the rosti
500g beetroot
Large sprig fresh rosemary, leaves chopped, stems discarded
Sea salt and freshly ground pepper 50g flour (chickpea flour)
2 tbsp butter
For the horseradish cream
100ml crème fraîche
2 tsp fresh grated horseradish or 2 tbsp horseradish sauce
1 tbsp vodka (optional)
Fresh dill, for garnish (optional)
Method
Preheat the oven to 200C. Wrap the whole beetroot in foil and bake until tender; if the beetroots are very large, you may want to slice them in half. This can take about an hour depending on how large your beetroot is.
Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
Top and tail the beetroot and peel. Grate them with a coarse grater or food processor. Press any excess water out of them using a sieve and pressing with a bowl or a salad spinner.
Toss grated beetroot in bowl with rosemary, salt, and pepper. Gradually mix in the flour.
Heat a large non-stick frying pan on a medium heat. With your hands, press the beetroot mixture into small bite size patties, a bit bigger than a 2-pound coin for canapes or larger for starter. Add the butter to the pan and once it begins to brown, add the beetroot patties.
Turn the heat up a little, fry the rostis for 5 minutes (about 8 minutes for larger rostis) and allow them to crisp; shimmy the pan if they start to stick. Flip them over and fry for another 5 minutes.
Top with horseradish cream and fresh dill sprigs.
34 Allotment and Leisure Gardener