FOOD RECIPES - Provided by Joe from Food Circle
The soup that Joe made for our launch event Growing the Movement was so popular that he’s giving you the recipes.
Ingredients were provided by the following suppliers -
Milk and butter – Acorn dairy
Yoghurt – Botton Village Creamery
Quince and Ashmead Kernal apples – The Knapton Lane Nursery
Pumpkin – Howsham Polyfillers
Honey – Amber Apiary
Oats & rapeseed oil – J. Stringer’s and Sons
Organic flour – Yorkshire Organic Millers
All other veg – Newfield Organics
Apple juice - Abundance
Carrot & Pumpkin soup;
1 small pumpkin
5 medium carrots
Tbsp coriander seeds
Tbsp dark brown sugar
Rapeseed oil
2 medium onions
1 small head of garlic
Optional
Ground spices
Yoghurt
Currants
White balsamic vinegar
Toast
the
coriander
seeds
in
a
dry
frying
pan
until
fragrant.
Take
off
the
heat
and
pour
over
rapeseed
oil
to
cover
(150ml
or
so).
Leave
to
infuse
for
a
couple
of
hours
before
passing
through
a
sieve,
Grind
the
seeds
and
reserve
until later.
Peel
the
carrots
and
cut
in
half
lengthways.
Peel
and
deseed
the
pumpkin
and
cut
into
large
chunks.
Toss
in
the
coriander
oil
with
a
healthy
pinch
of
salt.
Roast
in
the
oven
(180-200C)
until
soft
and
golden
(around
1
hour).
Wrap the garlic in tin foil and add also to the oven. Cook until soft (30 minutes).
While
the
veg
is
cooking,
slice
your
onions
and
add
to
a
medium-low
heat
pan
with
oil
and
salt.
Cook
for
15
minutes
or
so
with
the
lid
on.
Stir
and
check
progress.
The
onions
should
be
softening
but
not
taking
on
any
colour.
At
this
point
add
your
sugar
and
the
reserved
crushed
coriander
seeds,
along
with
any
other
spices
you
might
fancy
(I
used
cumin
and
ginger,
with
a
little
cayenne
pepper).
Cook
with
the
lid
on
for
at
least
30
minutes,
preferably more.
Once
your
carrots,
pumpkin
and
garlic
are
cooked,
add
them
to
the
onion
mix.
Deglaze
the
roasting
pans
with
hot
water
and
add
to
the
soup.
Cover
the
veg
with
water
and
bring
to
a
gentle
simmer.
Cook
out
for
30
minutes
or so before blitzing with a hand blender.
Adjust seasoning with cayenne pepper and salt to your taste. Add some yoghurt to the bowls for a cooling tang.
For
a
sweet/sour
addition,
you
could
add
some
pickled
currants.
Simply
put
a
handful
of
currants
in
a
pan
and
cover with white balsamic vinegar, Bring to the boil for a couple of minutes and then remove from the heat.
Celeriac, leek & celery soup:
1 large celeriac
1 head of celery
2 leeks
1 lemon
Firstly
take
the
leaves
from
the
celeriac
and
celery,
plus
the
tough
dark
green
tops
of
the
leeks.
Blanch
in
boiling
water
for
20
seconds
or
so
before
refreshing
in
ice
cold
water.
Squeeze
out
the
moisture
and
blitz
with
oil
until
the
consistency of a vinaigrette, Pass through a sieve and season with lemon juice and salt.
Peel
and
cut
the
celeriac
into
large
dice.
Toss
in
oil
and
salt
and
bake
in
a
low
oven
(160C)
for
2
hours
until
soft
and golden.
Finely
slice
the
celery
and
leeks,
combine
with
oil
and
salt
and
slowly
sweat
in
a
pan
on
a
medium
heat.
Do
not
let the vegetables brown. If they start to catch just add a little more oil or water.
Stir
in
your
celeriac
and
cover
with
water,
Cook
for
a
half
hour
before
blitzing.
Season
with
plenty
of
lemon
juice,
salt
and
pepper
if
you
like.
Dress
with
your
leaf
oil.
Very
nice
with
a
strong
hard
cheese
–
I
would
recommend
the
Moorland Tomme made by Botton Creamery.
Apple cake:
This is a recipe I nicked from a lovely
Canadian pastry chef I recently
met, with a few regional
alterations…
8 large eating apples
220g White flour from YOM
2 tsp b. powder
Tsp salt
Tsp cardamom
Pinch nutmeg
4 eggs
200g cane sugar
50g local honey
225g butter
100ml apple juice
(or even better rum!)
Peel, core and dice the apples and leave to one side.
Weigh and mix the flour, baking powder, spices and salt and set to one side.
Melt the butter. Whisk the eggs and sugar and honey together and then add the melted butter.
Fold
the
dry
ingredients
into
the
wet
to
form
a
batter.
Thin
the
batter
by
whisking
in
the
apple
juice.
Fold
the
diced
apples into the batter and bake for 30-40 minutes until cooked and golden.
Use a jam or jelly to glaze the cake whilst still hot (I used crab apple jelly).