Beautiful beetroots paired with salted feta and scrumtious pastry to create a sweet, savoury dish using the finest seasonal produce.
This is great Autumn/Winter recipe to use up the fantastic produce from one of our FAMILY FOOD BOXES which often feature beetroot through the winter months.
To make this recipe you will need:
500g Beetroot
1 red onion
3 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp soft brown sugar flour, for rolling
500g puff pastry
100g Feta Cheese
And here’s how to do it…
STEP 1
Heat oven to 200C/180C fan/gas 6. Place the beetroot on a baking tray and cook in the oven for 45 minutes.
Once cool, Peel off the skin and slice into 1 cm thick slices.
In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar and season well.
Then neatly place the veg so that they cover the surface of the tart tins. Cover with foil and cook in the oven for 25 mins.
STEP 2
Roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your tart tins.
Carefully take the tart tins out of the oven, remove the foil and put the pastry on top, tucking it in all around the edges, then return to the oven and bake for 30 mins.
STEP 3
Remove from the oven and carefully flip the tarts onto a serving plate.
Add some crumbled feta cheese and some chopped basil.
Fantastic served with crusty bread and a green salad
Serves 2
To make this recipe you will need:
2 x 150g Cornish Hake
2 sprigs rosemary
Olive oil
3 garlic cloves, crushed
Pinch Cornish sea salt
Freshly ground black pepper
1 unwaxed lemon
And here’s how to make it…
Put a large piece of tin foil and the same size piece of greaseproof together ( large enough to wrap the hake in).
Slice the lemon & crush the garlic cloves.
Put the first piece of hake skin down. layer with slices of lemon, crushed garlic and rosemary. Place the other piece of hake on top skin side up.
Drizzle with olive oil and wrap as a parcel with the tin foil on the outside sealing the fish and juices inside.
Bake either in an oven at 200C and then finosh the fish directly over the barbecue embers for that smoky taste or cook the whole parcel on the barbecue. Cooking time is 30 to 40 minutes depending on the temperature of your barbecue.
Delicious and quick squid recipe perfect for summer barbecues.
Serves 2
To make this recipe you will need:
300g Cornish cleaned squid
1 - 2 red chillies
3 spring onions
Olive oil
2 garlic cloves, crushed
Pinch Cornish sea salt
Freshly ground black pepper
1 unwaxed lemon
And here’s how to make it…
Wash ansd slice the squid in to rings about 1/2 cm wide.
Finely chop the chilli, garlic and spring onions.
Put a large pan on the heat and saute the chili, garlic and spring onion for a 2-3 minutes. Add in the squid and fry for 5-7 minutes until they start to turn opaque. Then season with salt and pepper and a squeeze of lemon juice.
Simple cuttlefish recipe which cooks in minutes and make the most of this deafood delicacy.
Serves 2
To make this recipe you will need:
300g Cornish cuttlefish
Olive oil
Seasonal herbs e.g orgeano & thyme
2 garlic cloves, crushed
Pinch Cornish sea salt
Freshly ground black pepper
Juice of 1 lemon
And here’s how to make it…
Put the cuttlefish, herbs, garlic, and lemon juice in to a bowl and mix together. Leave to marinate for at 30 minutes.
Make sure your barbecue or grill is a med high heat. Put the cuttlefish on the grill and gril for 2-3 minutes turning frequently so they are slightly chargrilled but not over cooked.
Remove from the grill, season with a little salt, drizzle of olive oil and a squeeze of lemon juice.
1. Put the cucumber in a bowl and lightly salt. Put in the fridge and leave for a least 10 minutes..
2. Prepare the beans - for green beans cut in half or runners in to strips.
3. Blanch the beans until just cooked and then put them in ice water to stop cooking.
4. Chop up your herbs
5. Drain the excess water off the cucumbers. Add the onions along with half a teaspoon mustard, a squeeze of lemon, a pinch of sugar or a teaspoon of honey, a tbsp of vinegar, a drizzle of olive oil and the herbs.
6. Put in the fridge to chill for at least 10 minutes then drain off any excess liquid.
7. Mix in the blanched green beans along with a teaspoon of walnut sauce if using. Chill until ready to serve.
This salad goes perfectly alongside boiled new potatoes, tomato salad and coleslaw served with quiche for a delicious summer dinner.
King Crab (or spider crab) is a prized delicacy in Spain & France. Caught in abundance around the Cornish coast this highly sustainable seafood is caught in pots. It's sweet delicate meat is perfect for a whole range of crab dishes including this simple crab sandwich which takes just 5 minutes to make.
In season from March to September.
This recipe makes 2 servings.
You will need:
120g fresh Cornish spider crab meat 3 tablespoons mayonnaise 1 tablespoon sweet chilli sauce Pinch of Cornish sea salt Pinch of pepper 4 slices of chunky wholegrain bread
How to make:
Add 1 tablespoon of mayonnaise, 1 tablespoon of sweet chilli sauce, and a pinch of black pepper and salt to the fresh spider crab meat and mix together. Stir in 2 more tablespoons of mayonnaise (or to the consistency you prefer). Butter your slices of chunky bread, spoon on the crab mix, and sandwich with another slice of bread on top. Serve with a little side salad and crisps for the perfect lunchtime snack.
