Mushrooms on Toast

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Foraged Wild Garlic Pesto

Foraged Wild Garlic Pesto

Recipe by Sarah Wasserman

Last time I went up to visit family in North Yorkshire, I went foraging for some wild garlic. I think its a little late in the season now but if you do see it pick some because its a great seasonal wild herb with broad leaves and pretty little white flowers. You don't have to be out in the country either, we have picked it in Hampstead Heath. The best place to look are in shady areas, often the sides of paths or road sides. If you do find it, don't pick it all just take some leaves from several plants so that you don't kill the plant. 

The leaves have a mild-ish garlic and spring onion taste which can be stirred into pasta, made into garlic butter, added to a quiche filling and is lovely for sauces. I used it for a pesto in order to retain the wonderful green colour. 

Ingredients:

3 Big handfuls of wild garlic leaves (thoroughly washed)

150g Parmesan or similar vegetarian Italian hard cheese diced in small chunks or thickly grated

100g Lightly Toasted Pine Nuts

Sea salt and black pepper

Approximately 100 ml extra virgin olive oil

Squeeze of lemon juice

1) Blend all the garlic leaves thoroughly in a blender with a big pinch of sea salt and black pepper. 

 

2) Add the parmesan and the pine nuts. Add a small squeeze of lemon juice. 

3) Start to slowly pour in the oil until you reach the desired consistency. I like it when it still has some chunky bits.

4) Adjust seasoning if necessary. 

Use as with any other pesto, for example as a sauce for pasta or gnocchi perhaps. If you wish to keep it, put in a sterilized jar, smooth the top and cover with olive oil. It will keep for several weeks or alternatively you can freeze it.

Fresh pickled crooks

Fresh pickled crooks

Recipe by Sarah Wasserman

This is another recipe from my mother in law, Sylvia. Crooks are little cucumbers which are thin and quite twisty, hence crook as in crooked. They have a wonderful bendy quality which means they are ideal for squeezing into jars. I'm afraid they aren't super easy to find. We find them in Middle Eastern/ Greek shops on the Edgware Rd, Holloway Rd and Golders Green (all London), but they turn up in other places too.

This is a nice spring recipe because you can use any seasonal herbs you have around. They are fresh pickles so they keep for a couple of weeks in the fridge but you can't keep them for ages like ordinary pickles. They are the perfect thing to make on a weekend when your having people round for a BBQ the following weekend. 

This is a tricky recipe to write as the measurements aren't really very exact as is so often the case with family recipes but basically get a big jar and we'll go from there. 

Ingredients:

Crooks (enough to fill a big jar)

Celery with lots of leaves (you just need the leaves)

2-5 Cloves of garlic

Cracked black pepper (pestle and mortar are ideal)

Sea salt

White wine vinegar

Water

Optional ingredients (depending on what you like and what is available):

Dill

Flat Parsley

Bay leaves

Fennel leaves 

Mint

1) Get enough crooks to fill a large jar. Choose the smaller bendy ones (the ones pictured could be slightly more twisty but its the best we could do). About an 2cm to 3cm. Wash them. 

2) Choose a large jar, I used a kilner jar which is 22cm high and 12cm wide,  and sterilize the jar by filling with boiling water (from the kettle is fine). 

3) Boil some water, enough to fill around half the the jar. Allow the water to cool till just warm. 

4) Put around 2cm of white wine vinegar in the jar. Start to jam the crooks in with the herbs and garlic. Crooks are nice and pliable so you can really cram them in. 

5) Season the warm water generously with sea salt and cracked black pepper and pour over the crooks in the jar until completely covered. Then give the jar a shake to make sure the vinegar distributes evenly.

6) Let the jar sit outside the fridge for a 24 hours or so and then put in the fridge. Consume within 2-3 weeks.

Tofu Bolognese

Tofu Bolognaise 
(recipe By Daniel Acevedo)

1 parsnip

1 carrot

1 onion 

3 celery sticks

1/2 fennel bulb

250g tofu

4 cloves garlic

1Tbsp dry oregano

2 bay leaf

1 tsp fennell seeds

1 tsp cinnamon

3 tsp smoked paprika

300ml red wine
1 cup water

3 tins chopped tomatoes (1200g)

Crumble the tofu onto a baking tray, lightly oil and season with salt, pepper and oregano, bake this in the oven at 180c until it starts to brown slightly (approx 15-20 min).  You don't have to bake the tofu you cad add it fresh to the sauce, I prefer baking as it gives the tofu a better texture.

Dice onion, celery, fennel, parsnip and carrot into small cubes and thinly slice or crush your garlic.
In a med sized pot, Lightly fry you garlic and onions for a few minutes, then add the rest of the vegetables and cook for a further 5 min.  Add your herbs, cooking for a further 4-5 min, this helps release the flavor of the herbs.

Add the red wine, letting this simmer for a good 10 min before adding your tomatoes, water and fresh or cooked tofu, simmer this on a low heat for a good 20-30 min.

serve with you favorite pasta and cheese for the non vegans out there.

Party Food

Tis the season to party so we have put our heads together and knocked up a whole range of simple  party food ideas. 

Vegan Beetroot, carrot and smoked tofu sausage rolls 
(makes 15 - 18 small rolls) 

For the sausage rolls

1 Batch vegan rough puff (650g block)

Filling:

225g smoked tofu

2 small beetroot or 1 big

2 small carrots or 1 big

100g toasted seeds (plus extra for top)

3 Tbsp tamari

1 tbsp tomato puree

1 tbsp chopped oregano (you can use 1tsp dried if you don't have fresh)

wheat free flour ( approx 3-5 tbsp)

Soy cream for glaze



1) Finely grate the vegetable into a large bowl. 
2) Squish the tofu with your hand into the bowl. Add all the other ingredients except the flour. Squish again till all of it comes together. Add the flour gradually until the mix stops feeling wet and starts to feel a little sticky and will hold together. 
3) Roll out the pastry into a big rectangle and then cut this in half to form two long thin rectangles.
4) Brush one side of each with soy cream and then pack the mix onto it in a long sausage shape. Fold over the side and roll them over so the join is facing down. Slice into pieces (6cm or so- up to you really)
5) Bake in an oven pre-heated to 170c for 25-30 minutes. 

Mini topped Flat breads (makes 18-22)
This recipe is based on the lahmacun recipe so refer to that for details on the dough part of the
recipe. 

For the dough:

2 1/2 tsp fast acting yeast (I packet)

1/2 tsp sugar

250ml water

500g bread flour

1 tsp salt

4 tbsp olive oil

For the topping:

2 buffalo mozzerella (chopped)

300g sun-blushed tomatoes (chopped)

salt pepper

bunch fresh basil 

tsp garlic

80g toasted pinenuts
 
or 

lebna (see recipe)

1 tsp sumac

3 tbsp chopped parsley

80g chopped walnuts 

1) When your dough is ready separate it into walnut sized ball. Roll them in you palm, then roll out with a rolling pin till quite thin circles. About 5mm. 
2) Transfer onto a floured baking tray.
3) Top with whatever topping you like. Drizzle a little oil on top then transfer into a really hot oven (250c). These should only take 10-15 minutes. 

Falafels
makes approx 20

300g dry chickpeas soaked in water for at least 24 hours
1/2 onion
1 small potato
3 cloves garlic
1tsp ground coriander
1tsp ground cumin
1/2 tsp cayenne pepper
2tbsp flour
1tsp salt
juice from 1/2 a lemon
1/2 bunch corriander

1small tsp baking powder

Once you have soaked the chickpeas for at least 24 hours, drain and blend in a food processor along with all the ingredients except for the baking powder.  remove from food processor and in a mixing bowl add the baking powder and mix well.
Roll into bite sized shapes and deep fry them in hot oil for about 3-4 min



Courgette & Piquillo pepper Rolls marinated in truffle oil
makes approx 24 rolls


3 courgettes
small wedge of twineham grange vegetarian hard cheese (300g)
3-4 piquillo peppers sliced into thin strips
lalden sea salt
pepper
truffle oil
oilve oil

using a french style vegetable peeler or mandolin slicer peel courgette into long ribbons until you reach the seed of the courgette.  do not peel any further that this point as the seeded part of the courgette is not suitable for rolling.










lay the courgette ribbons flat onto a tray side by side, lay a strip of piquillo pepper in the middle of each ribbon.
lightly season with salt, pepper and truffle oil (its a good idea to taste your truffle oil before using to gauge how potent it is as some truffle oild can pack quite a punch)
using a fine grater, grate some cheese generously over the ribbons and marinate lightly with olive oil to finish.

Leave to marinate for 4-5 hours, roll and arrange onto your party platter.



Tomato basil and goats cheese frittata

















1 tomato
2 cloves garlic
1 small red onion
1/3 bunch fresh basil
salt & pepper
olive oil

5 eggs (whisk eggs and cream together)
100ml cream

you can either use a non stick fry pan or cast iron pan, if using cast iron pan pre-heat oven to 180c

goats cheese to garnish

de seed tomato and dice, finely dice your onion and thinly slice the garlic cloves.
in a small cast iron skillet or non stick fry pan drizzle a generous amount of olive oil if using cast iron skillet or just a little with a non stick pan.

lightly fry garlic, add onion, tomato and eggs, and fry on med heat, with a spatula mix eggs a couple of times,  as the frittata is cooking gently run spatula down the side of the pan so the sides don't stick.

when almost cooked if using cast iron pan place in oven for a further 15 min to finish cooking.
If using a nonstick pan, cover pan with a plate and flip the frittata over, you should now have the uncooked side facing down onto the plate, slide this into the fry pan and cook for a further 5-8 min.

to remove frittata from pan gently run the spatula down the side of the pan to help ease the edges free,  cover pan with a plate and flip the frittata over.

wait until cooled and garnish with some slices of goats cheese. .