I have put a few recipes & ideas here for things cooked using our home grown produce.
Feel free to suggest some ideas too.
Beetroot & Goats Cheese Salad
1 Beetroot (cooked & peeled)
walnut oil, lemon juice, honey salt & pepper (vinaigrette)
Quantities are to your taste!
Thinly slice your cooled fresh beetroot, cucumber and tomato. Arrange layered on the plate. Mixed your vinaigrette splash a little over, then sprinkle fresh salad eaves over, then sliced spring onion & the goats cheese. Finish off with more vinaigrette & salt & pepper. (I used the Everyday Seasoning). Serve with nice bread on its own or as a side dish. We have just had it with a char grilled rib eye on the BBQ.
Striped Bass With Fresh Herbs
Serves 4 2 striped bass fillets, 3/4-1 lb. each Marinade 1/2 cup olive oil Salt and pepper 2 T mixed chopped herbs; we used basil oregano Italian parsley, dill, thyme and chives A few extra herb sprigs for garnish Juice of 1/2 a lemon 1/2 t lemon zest Combine marinade ingredients and marinate fillets in fridge for 30 min.
Use indirect grilling method by separating coals to make a space in the center with no coals under fish (because of thickness of fish, direct grilling would overcook fish on the outside before the inside is cooked). If using gas grill, use med. heat. Brush excess marinade off of fish and place skin side up on the grill for about 4 min. Don’t touch the fillet, let it firm up and get those nice grill lines. Carefully flip (I use two spatulas) and grill for another 4-7 min. or until fillet is barely opaque in the center (carefully cut into center of fillet to check without marring appearance then hide slice mark with garnish). Serve with herb garnish and lemon wedge. Enjoy!
Porridge with Fresh Strawberries & Welsh Honey
A couple of spoonfuls of your favourite Yogurt (Natural, Greek, Vanilla, Fig……) I used a thick Greek Natural.
Handful of Fresh Strawberries (Homegrown)
Teaspoon of Welsh Honey (other honeys are available just not quite as good :-).
Paprika Pork with Orange, Feta & Mixed Leaf Salad
- 30ml (2tbsp) rapeseed oil
- 1tsp smoked paprika
- 4 pork shoulder steaks
- 225g (7 1/2oz) runner beans, sliced
- 6 small oranges, peeled and sliced
- 1 cucumber, halved lengthways and sliced
- 1 red chilli, deseeded and sliced
- 4tsp poppy seeds
- 100g (3 1/2oz) feta, crumbled
- handful fresh coriander, chopped
Mix 1 tbsp oil with the paprika, chilli and some of the squeezed orange juice, leave the steaks to marinade for as long as you want. Mix the salad in a bowl. Place the runner beans in a saucepan and cook for 3 minutes. Drain, cool slightly and transfer to the salad bowl. Heat a griddle frying pan over a medium-high heat and cook the steaks for for 4-5 minutes, until cooked through, with no remaining trace of pink. Remove from the pan, cover with foil and leave to rest. Divide the salad onto plates and top with the sliced pork steaks & crumble over the feta. Drizzle with Balsamic Vinegar & Serve with crunchy homemade ciabatta or baguette! Lush!