Recipe ideas from Riverford Organic Vegetables
Sweetcorn Fritters
Sweetcorn kernels shaved from 2 ears of corn, boiled for 5 mins in salted water
100g plain flour
½ tsp baking powder
1 tbsp polenta or cornmeal
1 tsp sugar
1 egg
1 egg yolk
1 tbsp butter, heated until slightly brown
125ml milk
Butter and olive oil for frying
(optional) chopped chilli, chives, coriander or parsley – add to taste to batter before frying
Whisk flour, polenta/cornmeal, sugar, salt, eggs and milk in a bowl to make a smooth batter. Add the browned butter, stir in corn kernels. Heat a little butter and oil in heavy frying pan. When hot, drop fritters in using a tablespoon and fry on each side until golden brown. Drain on kitchen roll. Good with a chunky tomato sauce, bacon and rocket.
Shakshouka (eggs in a tomato and pepper sauce)
The sauce can be prepared and kept bottled in fridge (or frozen) and can be used in lots of other ways.
2 onions, thinly sliced
4 cloves garlic, crushed or finely sliced
¼ cup oil (preferably olive oil)
1 green pepper, cubed
1 red pepper, cubed
200g chopped tomatoes (tinned OK or good way of using up soft ones)
1 tsp salt
¾ tsp black pepper
½ tsp each cumin and coriander
1 fresh red chilli pepper, seeded and finely chopped (optional – less or none if you don’t want it too spicy)
6 eggs
Chopped fresh parsley (lots)
Heat oil in heavy frying pan. Cook onions 5 mins, soft but not brown. Add peppers (and chilli if using), cover and cook about 8 minutes until just tender. Add garlic, tomatoes, cover and cook 10 mins until vegetables blend and sauce thickens. Add seasoning, lower heat.
Make an indentation in sauce and carefully break an egg into each. Cover and cook over low heat for 5 minutes, basting occasionally with juices, or until eggs have set. If you prefer the eggs ‘scrambled’ you can mix with a fork before covering. Chopped up feta cheese could also be added. Serve sprinkled with lots of fresh chopped parsley, with fresh bread or pitta.
Or something a bit more sophisticated, and very luxurious – a vegetarian version of Eggs Benedict:
Eggs Florentine with roasted mushrooms
4 organic eggs
About 8 mushrooms (4 if big field ones)
2 tbsp olive oil
Seasoning
400g spinach leaves (preferably young/baby)
2 English muffins, split and toasted
For hollandaise sauce
3 organic egg yolks
2 tbsp water
1 tbsp freshly squeezed lemon juice
150g lightly salted butter, cubed
To poach the eggs, fill a large non-stick frying pan with water, bring to boil and turn down to a low simmer. One at a time, break eggs into a teacup and slide into water. For a slightly runny yolk, simmer 2 mins, turn off heat and let them stand for 10 mins. Increase time for a well-done yolk. Remove eggs from pan with slotted spatula and dry on kitchen paper.
Preheat grill. Brush mushrooms with olive oil. Place mushrooms gill side up on oven tray, season with salt and freshly ground pepper. Grill about 8 minutes until juicy.
Place spinach in a large bowl and pour boiling water over. Stir until wilted, drain thoroughly, pressing through sieve or colander. Keep warm
Make hollandaise sauce just before serving. Put egg yolks, water and lemon juice in blender. Melt cubes of butter very gently. Take off heat as soon as melted. Start blender to whizz yolks and lemon juice together. Pour hot melted butter through blender lid in a thin steady stream to make a thick creamy texture. (Use quickly, but can be kept warm in a bowl set over simmering water)
Split and toast muffins. Put on warm plate, top with roasted mushroom, a spoonful of spinach and a poached egg. Top with warm hollandaise and a good grind of pepper. Serve at once.
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