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The files below contain the monthly recipes provided by ADAPT. The most recent recipe appears at the top, with previous recipes by date order below. Enjoy!

MAY 2016
ASPARAGUS, PEA AND LEMON RISOTTO
2 oz butter
6 oz Arborio rice
1 pint boiling vegetable stock
4 oz either lightly griddled or steamed asparagus then chopped
4 oz cooked peas
2 oz finely grated Italian cheese
3 tbsp lemon juice

�€� Melt the butter in a heavy-based pan.
�€� Add rice, coat in the butter and fry for a few minutes
�€� Add one third of the stock and cook, stirring until all the liquid is absorbed
�€� Add another third of the stock and continue stirring
�€� Repeat with remaining liquid.
�€� When all the liquid is absorbed the rice should be cooked but still firm to the bite
This takes about 20 minutes
�€� Stir in the asparagus, cooked peas and grated cheese, stirring for about 5 minutes
�€� Add the lemon juice, salt and pepper to taste.
�€� Serve immediately

APRIL 2016
RHUBARB AND GINGER CRANACHAN
INGREDIENTS
�€� 4 tbsp soft brown sugar
�€� 4 tbsp Scottish Porridge Oats
�€� 25g/1oz butter
�€� 1 stick rhubarb, sliced
�€� 1 tbsp caster sugar
�€� 1 tsp grated fresh ginger
�€� 200ml/7fl oz double cream, whipped
�€� 1 tbsp icing sugar
�€� Toast the oats lightly in a dry heavy based pan.
�€� Heat the butter in a saucepan, then add the rhubarb, caster sugar and ginger and cook over a low heat until softened (about 5 minutes).
�€� Lightly whip the cream to soft peaks, then fold in the icing sugar.
�€� Spoon the rhubarb into two glasses and sprinkle with a little of the toasted oats.
�€� Spoon the whipped cream on top of the rhubarb. Scatter with the rest of the oats.

 

 

September Chutney
by Val Mackin
A good chutney to use up a glut of fruit.
1.4kg. 3lb fruit, all or either blackberries, damsons, elderberries, plums. Apple.
450g. 1lb onions, chopped
1tsp. Salt
1tsp of all or either ginger, mustard, mace. Cayenne pepper.
1/2pt liquid- water, wine, beer, cider.
1/2pt vinegar
450g 1lb sugar
Remove stalks from fruit, peel core chop apples, put in pan with liquid, boil for 30min, till soft. Rub through a sieve to remove seeds, stones, skin. Put back in pan with all other ingredients. Stir till sugar dissolved, simmer till thick and no extra liquid on top. Pour in to hot sterile jars.

May Recipe — NUT PATE
by Maggie Chatfield
4 oz blanched almonds
4 oz brown breadcrumbs
2 finely chopped spring onions
1 garlic clove crushed
2 tbsp. chopped mixed herbs such as parsley, chives, thyme etc
1.5 tsp olive oil
tomato juice to mix (amount will vary on freshness of breadcrumbs)
salt and black pepper to taste
bay leaf

Mix the onions, herbs and seasoning in a bowl
Grind the nuts and breadcrumbs in a processor and add to bowl
Add the olive oil and tomato juice to give a stiff paste.

Turn the mixture into a lightly greased pate dish
Press the mixture down firmly and put a bay leaf on top.
Chill in a fridge for 2 hrs before serving.

Also freezes well

April Recipe — SPICE LOAF
by Christine Plume
This recipe was published in The Observer newspaper in about 1968. A family favourite.

1. Mix together in a bowl
10 oz self- raising flour
1 tsp mixed spice
1 tsp ginger
6 oz dried fruit
2. Melt together in a saucepan :
2 oz margarine or butter
6 oz syrup
4 oz soft brown sugar
3. Stir into ingredients in the bowl.
4. Beat together :
1 egg
2 fluid oz milk
5. Thoroughly mix all the ingredients and put in a 2 pint loaf tin.
6.Bake at 160 C for 50- 60 minutes.

March Recipe — Cream of Leek and potato soup
Celia Bloor
We still have about 20 leeks left in the garden and this soup freezes well without the cream added.

Ingredients
Leeks (3 large or 6 small)
Good knob of butter
2 potatoes
1 litre vegetable or chicken stock
200ml single cream

Method
Cut up the vegetables using the better green leaves as well and cook gently in the butter for 10mins stirring regularly. Do not allow them to go brown.
Add the stock (hot if possible) and cook until tender (I pressure cook 10 mins).
Then liquidise.
Add the cream before serving and a few chopped chives for decoration.
Can also be served cold in summer.

Also young dandelions, nettles and ground elder are appearing now and are edible but you have to be sure they have not been sprayed so I hesitate to provide a recipe for them.
If you set aside a patch and never spray, I might next year!

Febrary Recipe — MIXED FRUIT MARMALADE
by Val Mackin
It's February, you have just run out of marmalade and there are no Saville oranges left, this recipe is as good and can be made at any time of the year. I like the taste of marmalade but don't like peel so I take out most of the peel before the final boiling, you can leave in as much of the peel as you like. There is a lot of preparation to making marmalade but it is worth it, give it a go!
MIXED FRUIT MARMALADE
2 LEMONS
2 SWEET ORANGES
2 GRAPEFRUITS
WATER
2.25 KG. / 5LB SUGAR
METHOD
Cut the fruit in half and squeeze out the juice, put juice into a large pan. Cut each half into half, remove the flesh, pips and as much of the white pith as you can (do not discard any of these bits, tie everything into a piece of muslin and add to the pan). Cut the peel into thin strips, the size is very much to your own taste, you can mince them if you want. Put the peel and about 5pts of water into the pan. If you have no lid for your pan you may need more water. Boil with a lid on for 1-1 ½ hours until the peel is soft. Leave for about 10 minutes or until it is cool enough to handle, then remove the muslin bag, squeeze out as much of the juice as you can, take the remaining pith and pips out of the muslin and add to the compost. This is when I remove most of the peel as I don't like peel but you leave in as much as you want, most people leave it all in! Add the sugar to the pan, bring slowly to the boil stirring all the time till the sugar has dissolved. Boil rapidly till setting point is reached, 105c — 221f, if you don't have a thermometer put a plate in the fridge for a few minutes to get really cold, when you think your marmalade is ready put a small spoonful on the cold plate, leave for a minute then run your finger nail through the puddle if it crinkles on the top its ready. Remove any scum from the surface and let it stand for about 10 minutes, stir before bottling to distribute the peel, bottle into sterilised warm jars, screw the lid on firmly but not tight. Leave till cold wipe the jars down, label and your marmalade it ready for your hot toast!
To sterilised your jars- The best jars to use are ones with a lid that has a seal ie. Jam jars. Wash jars well, remove the old label, drain jars upside down on the draining board, put in a warm oven for 10 minutes. I don't put the lids in, the seal bit can go sticky and the jar can be impossible to undo.

January Recipe — Ham and L eek Crumble
from Gill Lowe

A good recipe for using up the leftover cooked meats of all kinds .

White Sauce Crumble Topping
50g of butter 150g plain flour
50g plain or corn flour 75g butter or marg
Salt/pepper to taste
1tsp English mustard OR 2tsp French mustard Filling
1 pint milk 4 leeks, washed and sliced
Approx 500g cooked gammon joint
Good knob of butter
Method
1 Make up crumble mix
2 Make up white sauce
3 Melt knob of butter in pan,add leeks and gently cook with lid on, stirring occasionally until just soft.
4 Roughly cut meat into large bite-sized pieces.
5 Combine meat,leeks(inc.butter juice)and white sauce,mixing gently but well.
6 Put into ovenproof dish and top evenly with crumble mix.
7 Cook in preheated oven 180c gas 4 for approx 30 mins or until golden brown.

Serve with winter veg and mash.

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