Been a busy week in the kitchen? Share your tips and recipes in the comments section below.Â
Ali (one of our busy buyers) shares her weekly go-to dish, and our celeriac farmer Ard van Gaalen shares his pea soup – perfect for chilly weather.
Ali’s roast veg and chorizo
It has become a tradition in my house, every Thursday we have roasted veg, garlic and chorizo.
Small chunks of potato roasted in olive oil for 10 mins, throw in the sliced chorizo and a handful of garlic cloves (skin on) and as much chopped veg as we can get in the pan, mushrooms, courgettes, aubergine, cherry toms, onions, peppers, salt and pepper and few mixed herbs. Roast for about half an hour. Always delicious and a fight to dip fresh crusty bread in the lovely tasting oil.
Ard van Gaalen’s Pea Soup
A wholesome pea soup from my aunt Jacoba.
Serves 4
You will need :
- 500g dried peas
- 500g pork chops
- 225g smoked pork sausage
- 3 leeks
- 2 carrots
- 2 potatoes
- 1 celeriac
- 2.5 ltrs of water
- 30 g salt, pepper
Rinse the peas and soak them overnight in 2.5 ltrs water.
Simmer the soaked mixture for 2 hours with the lid on and stir from time to time.
Press the pea mixture through a sieve to leave behind the pea shells.
Return the sieved mixture to the pan and add the pork chops.
Simmer for approx 30 min and stir gently.
Remove the cooked chops , discard the bone and cut the meat into small pieces.
Peel and chop the vegetables and potatoes and add to the soup together with the sliced sausage. Simmer for a further 30 min until the vegetables are tender .
Stirring frequently and add salt and pepper to taste.
Eet smakelijk! (Enjoy your meal)
{ 9 comments… read them below or add one }
09 Feb 2012 at 14:48
Slight panic when this week’s box arrived and I still had half a swede, some sad parsnips and a couple of slightly past it carrots left, and a vat of homemade pot luck soup. So for lunch I diced the veg really small and roasted in butter and cumin and black pepper in a hot oven for just 15 minutes, then served on top of the soup. Roast veg croutons! Really delicious, warming and filling for a freezing mid week lunch.
09 Feb 2012 at 15:08
Green pea soup reminds me of home! Lekker!!! (Tasty!!)
13 Feb 2012 at 22:42
The best breakfast in the world!! CREPES (filled with Abel and Coles fruit of course!)
Here’s the recipe I used:
http://www.thenourishingroad.co.uk/2012/02/weekend-treats-crepes.html
16 Feb 2012 at 19:36
Got black salsify in this weeks box….my first time!
Sautes with mushrooms and broccoli and then tossed in olive oil and lemon juice! Perfect with salmon! Thankyou a&c for new and interesting veg!
19 Feb 2012 at 13:32
Wanted to share a recipe tweak that is a good way of using up left over sad veg at the end of the week. I was looking for a recipe to use up my leftover cabbage and came across the Beef and pointed cabbage pie in the Abel and Cole cookbook. I didn’t have any minced beef to hand and my cabbage was a savoy, but I thought I could use the basic idea.
Boil up 7/8 potatoes ready for mashing – i didn’t bother peeling, just scrubbed.
Instead of 1kg of minced beef I used 800g of carrots which I then diced (2cm). Saute the diced carrots in some oil with either an onion or a largish leek. When the onion/leek is soft add 2 cloves of garlic, finely chopped. Stir it around for a few minutes then add half a cabbage, finely shredded. Let the cabbage start to wilt and then add a tin of tomatoes with a good squirt of tomato puree and a mug of veg stock. Add a little salt and a fair bit of pepper, plus a good few splashes of worcestershire sauce. Stir it all up and then leave it to simmer for about 20 mins of until the carrots are as soft as you’d like. Tip it into a casserole dish and top with the mashed potato then cover with grated parmesan or cheddar. Pop in a hot oven until the cheese has meted and gone a little crispy on top. Enjoy!
19 Feb 2012 at 21:31
Just have to add my cheats chili:
http://www.thenourishingroad.co.uk/2012/02/cheats-chili-make-meal-of-your.html
21 Feb 2012 at 19:25
Ok, I am loving the butternut squash soup I made from this weeks box:
http://www.thenourishingroad.co.uk/2012/02/butternut-squash-soup.html
23 Feb 2012 at 21:32
Made swede and root ginger soup this weekend. All the family ate it and said it was really nice so will be doing it again. It was really simple – chopped onion, fried in butter, chopped swede, thinly sliced root ginger and chicken stock.
01 Mar 2012 at 16:43
Green pea soup! Mmmm, I have similar recipe from my Dutch grandmother. Make it one day, eat it the next, after the Saturday shop, sometimes followed by Dutch pancakes. Heaven!
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