What's on our Spring Table?
- By sonya@eco-cuisine.co.uk
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- 30 Mar, 2019
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It feels like spring has truly sprung. This week we have benefited from some lovely sunny skies and rising temperatures, just in time for Mother’s Day.
With the change of seasons our shopping list is updated and changes too:
On the seasonal fish menu we have pollack (a truly lovely sweet white fish so underused in this country but equally as good as cod/haddock for me), sole, cod, haddock, coley, skate, sardines, clams, scallops, oysters and mussels.
Meat – we have new season lamb.
Fruit and Veggies – now there’s kale, watercress, radish, spinach, carrot, celery – strawberries and rhubarb.
At eco cuisine, we have our first BBQ party this Saturday. A simple menu of burgers, sausages with brioche buns, fried onions and accompaniments. Some people are quite happy with a simple menu of course, but when I'm at home I do like to have a few things cooking away on the BBQ. I also have a handmade tandoor oven, which reaches very hot temperatures, and you need to pop vegetables at the end of the long kebab sticks to stop the meats burning.
With spring upon us now I'm looking forward to getting some English asparagus on my plate for the short season it's with us.
And the slightest peep of blue sky I'm thinking BBQ! On the BBQ, simply snip the ends off then pop on the BBQ for literally 2 minutes then you'll still have a little "bite" on the asparagus. You can make a simple vinaigrette to dip it in - mix sea salt (Cornish of course!!) and garlic with your pestle and mortar then add 3 parts good quality olive oil to 1 part white wine or cider vinegar and add black pepper - stir/shake as you wish and taste to suit your own buds. If you are a meat eater, I recommend strips of good quality beef very quickly flashed on the BBQ and wrapped around the asparagus or grate some parmesan shavings over your asparagus plate or have all three in a line and secure with a toothpick.
I do love slow cooked chicken thighs too - simply marinate with some olive oil and Lea and Perrins (I know, sounds strange but try it) for 15-30 minutes beforehand and the most crucial thing is to place the chicken thighs around the outside of the hottest part of the coals so as not to burn the skin and have an uncooked middle - be patient, enjoy a cold beer or G&T while you let the BBQ do it's thing...……..
And veggies too - aubergine sliced and marinated with olive oil/garlic...…...peppers cooked whole and blackened until the skin just falls away and leaves a lovely sweet taste...……..courgette slices topped with grilled halloumi...…………
We are flexitarians (vegetarian during the week) and so if BBQ'ing in the week, it's a full on veggie BBQ accompanied by pitta bread and tzatziki...…..yummy !!
A Sunday will no doubt be Spring lamb...……...more recipes next time...……
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
