Woodfield Weekly
Lots of activity on the farm at the moment, which means that we don’t know for sure how the box contents will look until the very last minute. So instead of the contents list we are simply packing this sheet with as many recipes for the veg as we possibly can.
Mushroom & Winter Vegetable Pie
Ingredients
Serves 6
500g puff pastry, thawed
1 large onion, peeled and chopped
1 tablespoon olive oil
200g chestnut mushrooms
Handful dried porcini mushrooms
300g root vegetables - whatever you've got in stock (e.g. parsnip, kohlrabi, celeriac, swede).
1 tablespoon cornflour
1 pint water
1 teaspoon yeast extract
1 vegetable stock cube
1 egg, beaten
Heat the oil in a large pan and sauté the onion for 5 minutes. Wipe the fresh mushrooms and chop them into halves or quarters. Add to the onions and cook for 10 minutes, making sure the mixture doesn't burn. Chop the dried porcini finely and add to the pan. Peel the root vegetables and chop into 1 cm cubes. Add to the pan and stir well. Cover and sauté for 10 minutes, stirring regularly. Add the cornflour to the pan and stir to coat the vegetables. Cook for 1 minute. Mix the water with the yeast extract and the stock cube. Add to the pan, about 1/3 at a time, stirring to create a sauce. Simmer gently over a low heat for 30 minutes, until the vegetables are soft. Season to taste with salt & pepper. Pre-heat the oven to 200C. Cut the pastry in half. Roll out one half to be big enough to line the bottom of an 8 inch pie dish. Put it in the dish and leave the excess hanging over the rim. Spoon the filling into the pie dish. Roll out the second piece of pastry to be large enough to top the dish. Brush the bottom pastry with beaten egg and cover with the pastry lid. Press the edges together firmly and trim any excess with a knife. Brush this with egg. Make a hole in the middle for steam to escape. Bake for 35 minutes, until the pastry is risen and golden.
Broccoli & Kale Stir Fry
Serves 4
It doesn't matter if you don't have kale to hand for this. Cabbage or spinach work just as well. Just chop up the ingredients, chuck them in the pan in order.
Ingredients
100g curly kale (or cabbage, or spinach)
200g broccoli or calabrese (full heads or sprouting)
150g mushrooms
2 cloves garlic
200g firm tofu (optional)
1 tablespoon vegetable oil
3 tablespoons tamari or soy sauce
1 teaspoon barley miso paste (optional)
1 tablespoon sesame seeds
Wash the kale and the broccoli. Dry well. Slice the kale roughly and chop the broccoli into medium-sized chunks. Peel & crush the garlic. Wipe mushrooms and chop roughly. Heat the oil in a wok until hot. Add the garlic and the mushrooms. Stir well and cook for 4-5 minutes, until the mushrooms are lightly browned. Chop the tofu into cubes (if using). Add to the pan and cook on a high heat for 3 minutes, stirring regularly, until it starts to brown. Add the broccoli. Stir and cover for 3 minutes. Add the kale. Cover for 2 minutes, until it starts to wilt. Remove the wok from the heat. Mix the sesame seeds with the tamari (or soy sauce) and miso paste, if using. Add to the pan. Mix well. Serve immediately.
Potato, carrot and courgette rosti
Ingredients
200g/7oz potatoes, peeled and grated
75g/3oz courgette, grated
75g/3oz carrot, grated
½ small onion, grated
salt and pepper
40g/1½oz butter
1 tbsp vegetable oil
Method
1. Mix all the vegetables together, squeeze out the excess juices by squeezing the mixture between your hands and season with salt and pepper.
2. Melt the butter and vegetable oil in a large frying pan and when hot, drop tablespoons of the mixture into the pan and flatten slightly to form round cakes.
3. Cook in two batches for about 4 to 5 minutes each side until golden. Drain on kitchen paper.
Spiced Carrot & Lentil Soup
From BBC Good Food
Serves 4
Prep 10 mins
Cook 15 mins
Ingredients
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to serve
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.