Tag Archives: Carrot

Recipe: Collard Greens

Collard Greens
Collard Greens

Ingredients;

1kg pork knuckle
2 bay leaves
500g turnips, peeled and roughly chopped
2 sticks of celery, roughly chopped
4 carrots, roughly chopped
400g spring greens (selection of Swiss chard, Cavolo nero, Kale, Brussels tops)
White wine vinegar
Extra virgin olive oil
Salt
Pepper

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In a large pan, cover your pork knuckle with approx 2.5 litres of tap water and add your bay leaves. Bring this to the boil and then simmer for 2.5 hours, with the lid on.

Next, add the carrot, celery and turnips and a good pinch of salt and pepper. Cook for a further 35 mins.

While this is cooking, cut your greens up into 4-5cm pieces and then add them to the pot when the previous listed time is up. Push them down well into the pot and cook for 5 mins, then stir well and cook for a further 20 mins.

Take the pan off the heat and carefully lift out the pork knuckle with tongs onto a chopping board. Cut away the skin and fat and dispose of these. Then shred the meat with a couple of forks and stir it into the pot. Taste the dish and season as needed with salt and pepper and add a little swig of white wine vinegar.

Serve a mix of the vegetables, meat and some broth. Dress it with a little olive oil and some white wine vinegar to bring out the flavours

Recipe: Tuna Bake

Tuna Bake
Tuna Bake

Ingredients;

3 tins tuna
1 tin sweetcorn
4 medium potatoes, diced
good handful frozen peas
2 carrots, diced
2 onions, diced
2 parsnips, diced
15g butter
handful plain flour
glass of white wine
glass of milk
3 good pinches of dried herbs (whatever you have in the cupboard, i.e. oregano, thyme, basil, etd)
2 slices brown bread
large handful cheddar, finely grated
Packet of Lidl bacon bits

Serves 6.

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Open and drain the cans of tuna. Peel and dice the vegetables into approx 1 cm chunks. Toast the slices of bread and use a blender to zap into breadcrumbs, set aside.

Turn your oven on to 180° C and set aside a large casserole dish.

In a large stock pot or frying pan, heat up some oil and add the onion, potato, parsnips and carrots and fry on a medium heat for 10 mins. Add the peas and sweetcorn and fry for another 2-3 mins. Add the tuna and stir well until it breaks up.

Turn up the heat and add the butter, letting it melt and coat all the vegetables. Toss in a good handul of plain flour and stir well until it vanishes.

Add 1 glass of white wine. As it starts to boil off, turn the heat back down to medium and add the glass of milk and slowly add glass of water as needed – the mix should be wet and move freely, but there shouldn’t be too much free liquid. Now add your pinches of herbs and a little salt and pepper (half a pinch or so of each).

Stir the mix well and cook for another 5 mins, then turn the heat off. Pour the mix into your casserole dish and smooth down. Top with the breadcrumbs, then the handful of cheese, and finally scatter the Lidl bacon bits over the top.

Bake for 30-40 mins, until the top is golden and the bacon bits are well cooked. Keeps well for a few days and leftovers can easily be microwaved in a bowl, approx 2 mins on high per portion.

Recipe: Carrot and Coriander Soup

Soup and the smiling face of Culch.ie
Soup and the smiling face of Culch.ie

Ingredients;

Olive oil
2 medium sized onions
2 teaspoons of ground cumin
2 large potatoes, peeled and sliced
1 Kg carrots, peeled and sliced
1.5 L vegetable stock
Large handful of fresh coriander (approx 30g)
3 teaspoons of coriander seeds finely ground
a thumb tip of ginger, finely sliced

Serves 8-10

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Take a large saucepan and place it on a medium heat, add a lug of olive oil and saute the onions till soft. Then add the potatoes, cumin and ground coriander seeds and stir for about a minute.

Next add the carrots, ginger and 1L of vegetable stock, bring this to the boil and leave to simmer for 30 minutes.

Allow this to cool and then blend it with the fresh coriander leaves until smooth. Once done return the soup to the saucepan and gently heat it again. Depending on the veg this soup can get to be very thick, almost like baby food, so while stirring the soup, start adding the remainder of the stock until you get the thickness that you require.

At this point its a good idea to taste the soup and add salt and pepper to taste. Then simply re-heat and serve.

Valentine’s Day Menu

A Selection of different coloured Carrots
Image by phxpma via Flickr

Two days to go and I’m going to be posting your starter recipe later this morning. It’s carrot and coriander soup, one that I have been working on for a while but I’ve finally tweaked the recipe to my taste and got all the measurements etc.

Why soup? I know, it’s not very imaginative as a starter but it’s only February and it’s still quite cold, so my thinking is a soup is a great way to warm up and it’s a light, flavour rich starter for what will be a large meal.

Are you cooking for someone special this Valentines? Let us know what your planning or, if you intend to follow our menu, I’ve linked to all the relevant posts below to make them a little easier to find.

    Valentine’s Day Menu

  1. Starter: Carrot & Coriander Soup
  2. Main Course:
  3. Dessert: Choconana Crumble & Berry ice-cream