Tuesday 23 October 2012

Use your Veg


Sorry I have been away so long from my blog.  I am shocked to say it has been 5 months since my last post. Not that I should think many people noticed, but an increase in work-load and kids on school holidays over the summer, meant that demands on my time was so great, that hobbies such as blogging, were seriously neglected.  And once out of the routine and the more time that went by, writing my next post became a rather daunting prospect. I really began to feel quite apprehensive about it. Enough was enough - I knew that the time had come to battle my demons and just get on with it. 

What is more, I have another even more frightening event looming - some proposed cookery lessons, that I am organising in association with Riverford Organic Farms. These will focus on helping people make the most of their veg boxes each week and use up everything as deliciously and easily as possible. I really do know that it can be a challenge having a veg box and all too many people give them up. Thinking up new recipes, organising yourself and making the time to cook is hard and so, I have been really intent on devising the easiest, quickest, everyday recipes.  



There is always one or two ingredients left at the end of the week, which I insist on using before my next box arrives and this week it was some humble shallots. What is so great about being forced to use up leftovers is that this is exactly how new ideas and collaborations often occur, not always successfully but sometimes a triumph.  And this Shallot Tarte Tatin took no time at all. With only the addition of some balsamic vinegar from the cupboard and some ready rolled puff pasty from the freezer it made a fantastic quick supper but would have been impressive enough to serve for a party. It is so rich, almost meaty and really does not need any accompaniment apart from a nice crisp salad. Ever since discovering excellent ready made all butter puff pasty in the supermarkets I have been cooking endless variations of Tarte Tatin based on the classic Apple Tarte Tatin created by the Tatin sisters, which incidentally works wonderfully well with pears too, both fruits that are so in season right now. (Recipes to follow shortly).




Shallot Tarte Tatin
Make sure you have enough shallots to fill your pan.  They will shrink during cooking.
50g butter
500g shallots, peeled
1/2 cup  really good quality balsamic vinegar
small bunch of thyme, wrapped tightly in an elastic band
a sheet ready rolled all-butter puff pastry

Heat the butter in a heavy bottomed saucepan that the shallots will fit in an even layer. Add the shallots and cook over a medium heat until they start to brown. Add the balsamic vinegar, a teaspoon of salt, some freshly ground black pepper and enough water to cover. Add the thyme and poach the shallots until until they are completely cooked through. Add more water if necessary. They must be completely soft. Then reduce until the balsamic becomes syrupy. Check seasoning. Tip into a heavy, oven safe, metal frying pan. Spread out into a flat layer.

Heat the oven to 200C/fan 180C/gas 6. Cut a circle a little larger than the pan then lay it over the shallots and tuck down the sides. Put in the oven for 15-20 minutes until the pastry is puffed, golden and crisp. Invert onto a large flat plate, cut into wedges and serve warm. 


Another vegetable, or fruit actually, that I seem to have a glut of at the moment is tomatoes. With our terrible start to summer this year my crop, which I had hoped to keep me supplied throughout the summer, are only just beginning to ripen now. Most I fear will end up as Green Tomato Chutney but fortunately I had enough to make this Cherry Tomato Tatin. 

So, two great recipes for using up your veg which can be put together in no time at all and lots more ideas to come over the next few weeks!

Cherry Tomato Tarte Tatin
It is important to reduce some of the liquid from the tomatoes otherwise your Tatin will be soggy.  The juices from the tomatoes should combine with the balsamic vinegar to make a delicious sauce. The tomatoes will shrink a lot so make sure you have enough.
50g butter
Enough cherry tomatoes to completely cover the bottom of your frying-pan
1/2 cup  really good quality balsamic vinegar
small bunch of basil
a sheet ready rolled all-butter puff pastry

Heat the butter in a heavy bottomed, all metal frying-pan and add the tomatoes, a little salt, freshly ground black pepper and the balsamic.  Cook over a gentle flame until the tomatoes begin to release their juices.  Shake the pan to amalgamate the liquids and continue to cook until the balsamic becomes syrupy. Check seasoning. Sprinkle with freshly chopped basil.

Heat the oven to 200C/fan 180C/gas 6. Cut a circle a little larger than the pan then lay it over the tomatoes and tuck down the sides. Put in the oven for 15-20 minutes until the pastry is puffed, golden and crisp. Invert onto a large flat plate, cut into wedges and serve warm. 

1 comment:

  1. I missed your blogg and am really pleased you are back. Shallot tatin sounds absolutely delicious and easy - I shall try it to-night.

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