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).