January 3, 2011
Farmers Market recipes 7/12/10

Cookery demonstration for Love Food Hate Waste December 7th Guildford Farmers Market. Recipes for using up Christmas leftovers.

Download the recipes here -

Coronation chicken Download file

Tom Yam Gai Download file

Mincemeat tray bake Download file

 

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September 29, 2010
Farmers market recipes 5/10/10

The cookery demonstration and food tasting at Guildford Farmers market on the 5th October was a great success. Our stand was really busy all day and shoppers were able to sample store-cupboard tomato soup, mincemeat tray bake and make their own Vietnamese rice paper rolls.

The recipes are here to view online or download.

Vietnamese rice rolls

This is a classic street food in many parts of Asia which originate in Vietnam. The rolls are a store cupboard item that are very easy to prepare and need no cooking. Its essential to use fresh herbs and vegetables but the mixture is entirely up to you.Traditional fillings include basil, mint, bean sprouts, roast pork and prawns. Western versions include smoked salmon and avocado, alfalfa and fresh tuna. Served with a classic dipping sauce they never fail to impress.

These were made with some leftover beetroot salad which gave them this lovely colour.

Makes 8
8 rice wrappers
2 salad onions, cut into half and then into thin strips
1 large carrot, grated
100g rice noodles
2 x 15ml spoons bean sprouts
75g-100g green leaves e.g. finely sliced iceberg, round leaf or fresh spinach
16 mint leaves
16 basil leaves

For the dipping sauce – mix together
3 x 15ml spoons sweet chilli sauce
1 x 15ml spoon lime juice
1 x 10ml spoon fish sauce

Method
Prepare all the vegetables before you start and line them up ready to fill the rice wraps.

1. Place a plastic mat or chopping board on the work surface. Pull off 2 sheets of paper towel and fold double on the mat. Sprinkle this with enough cold water to make it wet all over.
2. Place a rice wrap on the paper towel and using a brush or your fingers cover the surface with water. Not too much as the rice paper will get soggy but enough for it to start to soften.
3. While the wrap hydrates place the vegetables in the centre. These wraps are very delicate when wet so all the vegetables need to be placed horizontally across the centre in the same direction. Start with the herbs and build up with the other ingredients. When you have your filling complete drizzle a 10ml spoon of dipping sauce over the top.
4. Fold from the end nearest you over the top of the filling and then fold over the sides. Continue to roll the wrap gently squeezing the air out of the filling as you do so.
5. Continue with all the wraps and then serve immediately with the rest of the dipping sauce.

Tips

These rice wraps go very quickly from being crispy to too soggy to handle so get a spare one wet first and feel how it hydrates. They magically go from being very brittle to self sticking in a short space of time so you need to wet each one as you go. They also dry out again quickly – if you want to make them in advance cover with a damp sheet of paper towel.

Download file

Mincemeat traybake

A really moist fruity cake making use of any leftover mincemeat from Christmas. My homemade mincemeat often ends up hibernating in the back of my storecupboard which is shameful. So once the pleasure of mince pies has long gone why not try this idea. Great for coffee mornings, school fund raising or simply serve warm as a delicious pudding.

Ingredients
200g softened butter
200g light brown sugar
4 eggs, beaten
200g self raising flour
1 x 5ml spoon mixed ground spice
150g mincemeat
1 eating apple, grated (optional)

Equipment: weighing scales, mixing bowl, mixing spoon, grater, flexible spatula , 32cm x 22cm baking tray lined with non-stick baking paper.

This cake can be made by hand or in an electric stand mixer.

Method

Pre-heat the oven to 180ºC/ 160ºC fan oven / gas mark 4.

1. Beat the butter and sugar together until soft and creamy.
2. Stir in the eggs a little at a time adding a spoon of flour with each egg this will stop the mixture curdling.
3. Fold in the remaining flour with the mixed spice and mincemeat and apple.
4. Using a silicone or rubber spatula spoon the mix in the baking tray.
5. Spread the mixture evenly and place in the pre-heated oven to bake for 25-30 minutes or until golden and firm to touch.
5. Remove from the oven and cool.

Eat warm from the oven as a pudding with custard or cream or cool completely for a tea time treat.

Once completely cooled store in an airtight tin for up to 5 days or freeze.

Download file

Click read more for final recipe store cupboard tomato soup

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