Posts Tagged: Abel & cole


31
Dec 13

Chard, broccoli and mushroom bake

Bake

Sometimes some of the most surprisingly delicious meals happen quite unexpectedly. This is definitely one of them. I was wondering what to make having received my Abel & Cole Gourmet ingredient box the other week, and to be honest, I really wasn’t sure what to cook. Of course all the vegetables were lovely, but I really was at a loss as to what to do with them, aside from serve them as vegetables with other dishes, which I really didn’t want to do.

This bake really was made up as I went along. It’s a essentially an adaptation of cauliflower cheese. The addition of the herbs and mustard in the sauce gives it a real depth of flavour. You could serve it as a side, but I thought this was so good, I had it on its own for

lunch. And I’ll be having it again very soon. It’s utterly delicious.

Chard, broccoli and mushroom bake

Ingredients

For the bake

500g chard, cut into 4cm slices

250g broccoli, cut into small florets

20g butter

200g mushrooms, thinly sliced

Sea salt and freshly ground black pepper

For the sauce

20g unsalted butter

20g plain flour
(gluten free if needed)

300ml whole milk

1 bay leaf

1 sprig fresh thyme, leaves only

½ tsp Dijon mustard

75g strong, mature cheddar, grated

For the topping

75g breadcrumbs

50g parmesan cheese, finely grated

Method

Preheat the oven to 190C. Set aside a large ovenproof dish.

Quickly steam the chard and broccoli until just al dente. This should take around 4-5 minutes. Meanwhile, melt the butter and cook the mushrooms in the butter for around 10 minutes until softened. Drain the broccoli and chard well, place into the ovenproof dish, add the mushrooms. Mix them together and spread them evenly over the base of the dish. Season well.

Now it’s time to make the sauce. Melt the butter for the sauce in a medium saucepan over a fairly low heat, then stir in the flour to form a smooth paste. Cook gently, stirring continuously for a minute or two. Remove from the heat and add a third of the milk. Stir vigorously with a wooden spoon or whisk until you have a thick, smooth paste. Add the rest of the milk in one or two lots, stirring it in until smooth. Return the sauce to the heat and bring to a boil, stirring. Let it bubble for two minutes, stirring every now and then, to “cook out” any raw flour, then turn the heat right down. Add the bay, thyme cheddar, and mustard, stir gently until the cheese melts into the sauce – don’t let the sauce boil, or it may curdle – and season.

When you’re ready to assemble the dish, fish the bay leaf out of the sauce and stir well. Pour the sauce evenly over the vegetables in the dish. Scatter with the breadcrumbs and parmesan cheese, and bake for 20 minutes, until golden and bubbling.


17
Nov 13

Autumn veg box recipes

Food shopping can be a bit of a minefield at times, particularly when choosing products you will enjoy, whilst balancing cost, environmental and ethical issues.

Personally speaking, food shopping will always be a toss up between these factors. Cost is a major factor, but I am definitely part of a growing number of people wanting to eat local, seasonal Organic food. Part of the difficulty with that for most people is actually sourcing ingredients – I certainly struggle to find a good farm shop, and don’t always have loads of time to dedicate to food shopping. So, with that in mind, I was keen to try a veg box from Abel & Cole, as they offer a wide range of groceries as well as fruit and vegetables.

My delivery arrived at my door within my allotted time frame, and included fresh vegetables, meat, wine, olive oil, fruit, vegetables and chilies. All the meat and vegetables was from within a 150-mile radius from my home, and was all Organic and very, very fresh. The wild venison from Hampshire Game was superb. Like for like prices are extremely competitive. The quality of the produce is outstanding, and it is a very convenient way to shop. All boxes come with a selection of seasonal recipes for you to try, but here are some  of my seasonal recipes for you to try – all made with ingredients from my veg box.

 1Venison

Venision steaks with Sage, Rosemary and garlic

Serves 2

Ingredients

2 Venison minute steaks (appx. 250-300g)

4 cloves garlic, peeled and crushed

1 spring rosemary

6 sage leaves

8 tbsp extra virgin olive oil

Method 

Place all the ingredients into a large, shallow dish and mix well to combine. Leave to marinate for at least an hour – the longer you can leave it the better the flavour.

When you’re ready to cook the steak, preheat a pan (preferably a grill pan) under a hot heat. Add the steaks and cook for 2-4 minutes on each side. Cook the herbs and garlic with the meat, too.

Once the meat is cooked to your liking, allow to rest for 10 minutes on a hot plate to become more tender.

Serve with some freshly steamed green beans and baked squash

 1Squash

Baked onion squash with garlic and sage

Serves 2 

Ingredients

An onion squash

3 cloves garlic

6 sage leaves

A generous drizzle of extra virgin olive oil

Method

Preheat the oven to 180C

Cut the top off of the squash and remove the seeds and stringy flesh from the inside. Place onto a large baking tray and put the garlic and sage inside the squash. Drizzle with olive oil and bake for 20-30 minutes until the flesh is lightly browned and tender. Serve immediately. 

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