Wednesday 28 April 2010

Turnips

 

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First, I sauteed them in butter and olive oil, turning them to coat and brown. I used plenty of butter - if you are going to cook a good, English meal, you need plenty of butter, I reckon. Otherwise it would be like fish and chips without lots of salt - a bit pointless!

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Soon they were browning up and the I put in a good 1/2 cup of white wine and the same of water, scraped the brown bits off the bottom and it was looking good. I put the lid on for about another 10 minutes.

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When the rest of the meal was ready to serve, I threw in the chopped turnip leaves - something my mother would never do! - and boiled the excess liquid off. Actually, I also added some chopped bok choy from my garden too. Next time I would thicken that yummy liquid a bit or use more liquid, chop the turnips up more and serve it as a soup. Excellent winter lunch that would be.

Give it a bit of salt and pepper and there you go, my turnip recipe. Deeelicious!

Harvest Stew with Fresh Herbs & Dumplings
STEW
*1 c. pear nectar
*1 c. low-sodium vegetable broth
*1 T Dijon mustard
*3 tsp chopped fresh thyme
*1 tsp salt
*Freshly ground pepper
*1 small (1 lb) butternut squash, peeled & cu into 1-inch chunks
*3 small turnips, peeled and quartered
*2 carrots, peeled and sliced
*2 zucchini, sliced
*1 medium onion, chopped
*1/2 tart apple, cored, peeled & grated
*6 garlic cloves, chopped
DUMPLINGS
*1 c. all-purpose flour
*2 tsp baking powder
*1/2 c. low-fat buttermilk
*2 T unsalted butter, melted
*1 T chopped scallions
DIRECTIONS
*Whisk together pear nectar, broth, mustard, 2 tsp thyme, ½ tsp salt and pepper in a large saucepan. Add the squash, turnips, carrots, zucchini, onion, apple and garlic. Bring the mixture to a boil, reduce heat and simmer, covered until the veggies are just tender (about 15 minutes).
*Meanwhile, combine the flour, baking powder and remaining ½ tsp salt in a large bowl. Combine the buttermilk and butter in another bowl. Add the buttermilk mixture to the flour mixture and stir just until the mixture forms a soft dough. Stir in the scallions and remaining 1 tsp of thyme.
*Drop the dough by 6 heaping tablespoons onto the simmering stew. Simmer the stew, uncovered, for 10 minutes, then cover and cook until the dumplings are firm (about 10 minutes more).

Friday 9 April 2010

PATTIES

SWEET POTATO AND WALNUT PATTIES

Cooked for Emma in Hobart, Jan 2010

Original recipe from Maggie.

  • Cooked and mashed sweet potato
  • Walnuts, roughly chopped
  • Parmesan cheese
  • Sundried tomato, chopped
  • Egg
  • (Fresh breadcrumbs)
  • S and p

Form into patties and fry.

RICE AND MUSTARD PATTIES

From Maggie, Jan 2010

  • Cook 250g rice
  • Add 2 Tbl fresh thyme
  • 1 Tbl mustard
  • 200g tasty cheese
  • 250g pl. flour
  • 1 egg

Form into patties and fry.

CAPSICUM AND LIMA BEAN PATTIES

From Maggie, Jan 2010

  • Capsicum
  • Garlic
  • Paprika
  • Eggs
  • Breadcrumbs
  • Lima beans, tinned or cooked

Form into patties and fry.