Ad's Special Guacamole

(serves 4, but just half it for 2)

This is a quick, simple snack, with a bit more depth than normal Guac; hope you enjoy it as much as I do!

Unfortunately Avocados don’t do to well in Pembrokeshire, but red peppers are sometimes available through the farmers markets and there are a large number of grocers and butchers throughout north Pembrokeshire most of whom sell local produce as well as things not available from local producers.

For a list of good local produce providers please visit our links page HERE

Prep time 5 Min, total time 7 Min and best of all, very little washing up!

Ingredients:

2 Large or 4 small Avocados, very ripe.

Half a fresh red bell pepper

6-8 pickled garlic (to taste) or 1-2 large fresh cloves, crushed.

2 tbs. Lemon Juice

Pinch of Lo-Salt (or salt) and fresh ground black pepper to taste.

Quarter handful mixed seeds, (flax, poppy, sesame, linseed)

Pinch Engevita Yeast Condiment Link and is available in Pembrokeshire from Whole-food and Health Fishguard, Whole-foods of Newport, St Davids food and wine and most whole/health food shops on online.

Half a teaspoon of Paprika

2-3 drops of pepper sauce (mild) or a very small pinch of cayenne pepper

Dash of Worcester sauce (note if you want it totally veggie get veggie Worcester sauce or substitute with a small dash of soy)

Pinch fresh parsley finely chopped.

Equipment:

Measuring jug (note, you must be able to fit the hand blender in!)

Knife & Chopping Board

Blender or Hand blender, I prefer the latter, saves washing up and for this recipe they work better.

Fork

Small saucepan/cup of boiling water

Method:

1: Blanch the red pepper in the boiling water until the skin has softened, remove and allow cooling.

2: Half the avocados and remove the stone quarter the flesh and remove the skin. Chop into small cubes and place in the measuring jug.

3: immediately pour over the lemon juice to prevent oxidation.

4: finely dice the blanched red pepper and add to the measuring jug,

5: Add the remaining ingredients and stir round with the fork, mash the ingredients together until well mixed.

6: Blend the mixture in the measuring jug until evenly smooth, about the consistency of a thick paste

7: Place in ramekin and place in the fridge covered or serve strait away (if serving with something spicy I prefer to chill the Guacamole for half an hour before serving, or drop it in the freezer for 5-10 Min (covered)).

8: Garnish with the chopped parsley and a very light dusting of paprika.

This recipe is great, it can be a quick and healthy snack (one half of an avocado is one of your five a day) it goes great with crusty bread rolls, or you can serve this as a side or accompaniment, there’s just so many great ways to enjoy a good Guac!

Why not try this with my chilli and lemon veggie chips, coming soon! Until next time enjoy!

If you like this recipe please subscribe and/or leave a comment. Follow this LINK to my website for links to and info on Pembrokeshire producers, retailers, farm shops, farmers markets etc.

N.B. Cooking times are estimates, all are based on an electric hob, non-fan assisted oven, electric grill and 650w Microwave, so use some discretion. If you're allergic to any of the ingredients, don't use them! It's up to you to make sure you don't poison yourself! And always take care in the kitchen.

Apricot Sauces, One, Two and Three

Personally I love apricot sauce, it goes well with a variety of dishes, veggie and meaty, especially poultry, game birds and pork and can also make an interesting ingredient, but obviously there needs to be a base sauce for this, so below are 3 base apricot sauces, one hot, one sweet and one more savoury.

You can use fresh, tinned and at a pinch dried, but remember to add half the weight of the apricots in water to the ingredients if using dried. Personally I most often use tinned as they’re easy and already nice and soft. If using fresh be sure to remove pips, leave skin on.

These aren’t completely original recipes, but they are ones I’ve used and adjusted for the flavour I like best, so I hope you like them as much as I do!

Hot Apricot Sauce (No. 1)

250g tinned apricots (in Juice not syrup) or4-6 fresh apricots, finely chopped

Splash olive oil

Cup white wine

2 tbsp. sweet sherry

1tsp. grated fresh ginger

Pinch nutmeg

1 Bay leaf

Pinch of Thyme

1-2 generous pinches of Ground cayenne pepper to taste

2tsp honey

Half tsp. mustard powder (or 1 tsp. course mustard paste

Small pinch celery salt

Method:

1: Chop apricots.

2: place all ingredients excepting the mustard in small saucepan and bring to the boil, cover and simmer for 7-10 min (or if a non-smooth sauce is wanted cook for 13-15 min)

3: Remove from heat and blend, stir in mustard and celery salt

4: place back on heat and simmer gently for 5min.

Note, if the sauce is to thick add some of the juice from the apricot tin.

Your sauce is now ready!

‘Savoury’ Apricot Sauce (No.2) (I know it’s a bit of a contradiction but trust me!)

250g tinned apricots, (in juice not syrup) or 4-6 fresh, finely chopped

Very small pinch celery salt

Very small pinch fresh ground nutmeg

Very small pinch citric acid

3 tbsp. dry sherry

200ml water

1 tbsp. soy sauce

Method:

1: chop apricots.

2: place water and sherry in small sauce pan and heat, stir in the rest of the ingredients and the apricots, bring to boil, cover and simmer for 10 min (15min if using fresh apricots) until the consistency is a thin syrup. The sauce is now ready!

Sweet Apricot Sauce (No.3).

250g tinned apricots (in juice not syrup), or 4-6 fresh, Finely chopped; alternatively for a very sweet sauce, suitable for a desert substitute 100g of apricots for 100g apricot preserve or 50g apricot jam.

2tblsp. Sweet Sherry

50g brown sugar

2 tbsp. Honey

Freshly ground nutmeg

Juice from the apricots and 100ml water or 200ml water.

Method:

1: Chop Apricots

2: Pour water/juice and sherry into a small saucepan and begin to heat, stir in other ingredients and add the apricots, bring to the boil and simmer for 5 min (8-9min if using fresh apricots) until the mixture has thickened slightly to a syrupy constancy. The sauce can be used like this, with the chunks of apricot, or puréed for a smooth sauce if you prefer.

If the sauce is a bit thick add a little water and stir in vigorously until preferred consistency is reached.

N.B. if you wish to make any of the above into a dipping or sticky sauce mix 2tsp corn flour into a small amount of the water and add just prior to taking of the heat, however it is best served quickly or it may become more like a jelly! If you want to keep some for use as a dipping sauce later don’t add the corn flour until reheating.

If you like this recipe please subscribe and/or leave a comment. Follow this LINK to my website for links to and info on Pembrokeshire producers, retailers, farm shops, farmers markets etc.

N.B. Cooking times are estimates, all are based on an electric hob, non-fan assisted oven, electric grill and 650w Microwave, so use some discretion. If you're allergic to any of the ingredients, don't use them! It's up to you to make sure you don't poison yourself! And always take care in the kitchen.

Sweet 'n' Tangy Sticky Beef

Serves 4

Unfortunately this recipe doesn’t work quite as well with Quorn but it’s not bad with Tofu, but be sure to use firm tofu or boil in strips prior to marinating

For Links and info on where to get your hands on some great Pembrokeshire produce click HERE for our links page

Prep time 10 min, (marinade for 2-4 hrs or overnight in the fridge) cooking time 15-20min total 30-35min

Ingredients:

2 large fillet steak (or another cut if you prefer, but I prefer fillet for this recipe) cut into thin strips1-1.5 cm. (if buying from a butcher get a large chunk and cut along the grain of the meat rather than across it) there are many great local butchers in Pembrokeshire selling some great local meat and veg, I especially recommend Welsh Black Beef, available from most local butchers and farm stores. (Click HERE for our links page where we’ve included info where to pick up some great local produce!)

2 tbsp. light soy sauce

Generous dash pepper sauce

1 tbsp. runny honey Pembrokeshire honey available from local producers and local shops, try it; it’s fantastic! (Click HERE for more info on Pembs honey and fudge)

50g butter (preferably fresh churned unsalted butter, available from most Pembs farmers markets and most local butchers see our links page HERE)

1tbsp. peanut (groundnut) oil

1tsp. sesame oil

1 tsp. of balsamic vinegar

1tsp lemon juice

1tsp Tandoori powder (either premixed or follow my own recipe to be uploaded soon)

1tsp mild curry powder (either premixed or follow my own recipe to be uploaded soon)

Equipment:

Measuring jug

Teaspoon

Wide flat dish for marinating

Wok.

Method:

1: Cut fillet into 1-1.5cm strips, if possible cut along the grain of the steak instead of across it.

2: Mix together marinade

2: place strips of fillet in the dish and spoon over marinade, ensure strips are fully coated, marinade for 2-4hrs if possible, turn and re-baste regularly.

3: heat oil in wok add beef, stir-fry until the meat is sealed , add some of the remaining marinade and still, ensuring the meat gets thickly coated with the marinade, continue to stir until meat is cooked and the marinade has formed a thick sticky coating.

Serve immediately on a bed of lettuce or Pak Choi.

Hope you enjoy!

For a sweeter, fruity South American influenced twist on this dish, add 50g of Apricot sauce No.3 to the marinade instead of the honey. (can be substituted for Mango chutney) (see Apricot Sauce One Two and Three)

If you like this recipe please subscribe and/or leave a comment. Follow this LINK to my website for links to and info on Pembrokeshire producers, retailers, farm shops, farmers markets etc.

N.B. Cooking times are estimates, all are based on an electric hob, non-fan assisted oven, electric grill and 650w Microwave, so use some discretion. If you're allergic to any of the ingredients, don't use them! It's up to you to make sure you don't poison yourself! And always take care in the kitchen.

Sweet & Spicy Chicken Marinade

(This sauce also goes well with Quorn chicken or firm Tofu) Sufficient for 2-4 chicken breasts, double quantities if more is required.

Prep time 5min.

Ingredients:

200ml Jack Denial’s or bourbon, not Sothern comfort as this is to sweet (and is a whisky liquor))

3 Tbs. Runny honey

1 Tsp. Crushed chillies, dried or half a tsp. chilli powder

1 Large pinch cracked black pepper

1 large dash of balsamic vinegar

Half a grated onion, (must be very finely grated, alternatively it can be minced or blended)

Equipment:

Measuring jug,

Teaspoon

Fork

Wide flat dish (if marinating immediately)

Method:

1: Place onion and honey in mixing jug and mix together with fork, add remaining ingredients and mix thoroughly. Leave to stand for half to three quarters of an hour to allow flavours to fully infuse.

If storing, place in a bottle or jar and place in the fridge.

If using strait away to marinade he chicken/Quorn for at least an hour, preferably 2. I also recommend slicing the chicken breast into thin strips or the same with the Quorn fillets or into 1cm cubes if using in a salad before marinating.

Enjoy!

I’ll be adding a few suggestions for some dishes which go well with this in later blogs, look out for the links!

If you like this please subscribe and/or write a comment and if buying locally in Pembrokeshire don’t forget to mention where you picked up the recipe!

Roasted Butternut Squash soup with toasted garlic and walnuts

(Serves 6-8)

This recipe will make 6-8 fairly decent portions of soup, but I’ve fed as many as ten from this recipe as part of a 3 course meal.

This recipe works well whether you use all veggie ingredients or if you use meat stock. It can also be easily adapted for vegan/lactose intolerant diners, simply leave out the milk (substitute with soy milk or extra water) and butter (use 7g veg fat, one tbs olive oil and a pinch of salt)

Ingredients:

2 pints Veg (or chicken) stock

500ml whole milk (or single cream)

28g butter or alternative

2 Butternut Squash (or 1.5kg of Pumpkin if substituting)

1-2 tbs peanut (groundnut) or olive oil, personally I prefer peanut oil as it has a higher cooking point)

1 large onion, peeled and finely diced

4-8 cloves of garlic, peeled and thinly sliced

1dsp toasted sesame seed oil

220g chopped walnuts.

Small pinch Mace

Small pinch freshly ground nutmeg

1 stick cinnamon

Corse ground salt and cracked black pepper to taste.

To Serve:

100g Engevita Yeast Condiment Link (available from most whole food stockist and larger supermarkets and online (N.B. available in Pembrokeshire from St Davids Food and Wine LINK, Whole Food and Health Fishguard LINK or from Whole Foods of Newport (Pembs) Link, for those of you who haven’t come across this excellent condiment it’s a flaky yeast based alternative, with a rich nutty/cheesy flavour which can be used as a chees alternative, helps thicken etc. and is great sprinkled onto many savoury dished, and it’s full of b vitamins too!

OR

110g Gruyere cheese cubed (approx. 1 cm)

50g Engevita OR 50g Gruyere cheese finely grated

1 tsp. Crème Fraiche per serving

Roughly chopped coriander leaf or parsley

Fresh crusty wholemeal bread rolls, or my personal favourite, some wholemeal sour dough rolls (if you don’t want or don’t have the time to grow and keep a culture you can buy ready mix do=ugh mix from most supermarkets and most good wholefood stores

Equipment:

1 large pan, upwards of 6L

1 oven tray, non-stick or greased

1 sieve

Blender or hand blender (I recommend the latter for saving on washing up!)

1 small sauce pan

Wooden spoon for stirring,

Ladle and sufficient bowls and cutlery for your diners!

Method:

1: Peel the butternut squash (a sharp veg peeler is a must for this one, but a sharp knife will do) cut in half lengthways, scoop out the seeds and baste with a little oil. Place on the top shelf in preheated oven @210 degrees Celsius. Roast for approx. 25 min or until tender and slightly browned, (this helps bring out the nuttiness of the squash) when cooked remove from the oven and leave to cool slightly before following instruction 4.

2:Meanwhile melt the butter (or alternative) in a large pan and lightly brown the onions, turning down to a very slow cook, add half the garlic do not allow full caramelisation, put to one side when translucent. (Approx. 5-10min; its worth keeping an eye on this as overcooking will spoil the final flavour)

3: add milk and stock to the pan with the onions (if using cream do not add at this point but instead at point 5) place back on a low-medium heat and bring slowly up to a simmer.

4: whilst the onion/stock/milk mix is heating chop the squash (take care to ensure it has properly cooled) into cubes approx. 2cm.

5: add the squash to the simmering stock mixture and add the salt, pepper, mace, nutmeg and cinnamon stick and simmer for 15-20min.

6: add 1 tbs olive oil to the small pan and heat gently, add the sliced garlic flakes, sesame oil and walnuts, turn up the heat and still constantly until garlic begins to stiffen (it should when cooled be crispy but not burned) and the walnuts are slightly toasted, drain of any excess oil and set to one side, keep the remaining oil.

7: remove the cinnamon stick and blend the soup, if using a jug blender you may need to split the mixture, add a little more salt and pepper if needed. Sieve the blended mixture to ensure that there are no fibrous pieces remaining, discard any that are.

8: the soup is now ready! Either serve piping hot as directed below or chill/freeze for later use, if doing the latter defrost or heat gently, do not allow boiling

9: Serving: After heating, stir in the 100g Engevita or Gruyere cubes and stir gently until evenly distributed, add half the garlic/walnuts and stir.

10: ladle the soup into bowls; add a tsp. of crème Fraiche, sprinkle over a tsp. of chopped parsley and a dsp. of the chopped walnuts and crisped garlic and a fair pinch of the Engevita /Gruyere and finally drizzle a little of the reaming olive/sesame.

Serve with warm crusty sourdough rolls, unsalted fresh churned butter and enjoy! (Available in Pembs from most local farmers markets; see Our Website for links, info and more great recipes from the ‘shire!)

If you like this recipe please Subscribe or leave a comment and don’t forget to mention where you got the recipe if you’re buying from local sources in Pembrokeshire!

Wicked Spicy Curry

Whilst hardly a traditional welsh dish I think we all love a good curry! And of course there’s nothing stopping you from using local veg!

If you can’t find all the spices in the local shops they are available from The Spice Box in Haverfordwest Link to Location of The Spice Box

This curry recipe will give you a really spicy curry, with a host of subtle flavours, that won’t take your head off! Works great as a meat or veg curry.

Ingredients:

Sauce:

15-20 Jamaican Allspice, (finely ground, if you can’t get it ready ground I’d recommend using the grinder attachment on a blender, failing that wrap in 2-3 freezer bags and crush with o rolling pin, ladle or other heavy object)

3-4g whey powder

2g crushed caraway seed

5g paprika

2g cumin

1g dried parsley

4 crushed green cardamoms (seeds, discard the pods)

10 twists freshly ground pepper

1 pinch citric acid (or 2tsp lemon juice if you can’t find citric acid)

Half a tsp. Turmeric

Half tsp. hot chili powder

1 tsp. grated ginger

6tbsp. Garlic infused olive oil

Half tsp. Curry powder (either premixed or follow my recipe HERE)

1 tbsp. Lemon Juice

2 tsp. Worcester sauce (use Veggie Worcester if preferred)

1tbsp light soy sauce

2tsp Tahini

1tsp. Oyster Sauce (use veggie if preferred)

Half tsp. Scotch Bonnet Pepper Sauce, or substitute for another hot pepper sauce or double amount for normal pepper sauce)

300ml water

3: tbsp. Veg or Peanut (groundnut) oil.

Curry:

2 large Onions finely chopped.

8 Pickled walnuts chopped

300g dried mixed veg (rehydrated) or 1 carrot diced, quarter of a cabbage shredded, half a parsnip diced, 50g sweet corn, 60g fine green beans shredded

Half a cauliflower, chopped.

500g Chicken breast, cubed (or the same quantity of Quorn chicken pieces or Tofu (pre-boiled and cooled) cubed.

Garnish:

2 Green Chillies, chopped

1 small onion, sliced

3g chopped parsley (fresh)

Equipment:

Knife and Chopping board

Large saucepan 3-5L (non-stick means you have to be less attentive to stirring)

Medium saucepan

Non-stick frying pan or wok

Measuring jug

Pestle and Mortar

Mixing vessel

Method:

1: Mix sauce into a thin paste with water in measuring jug and leave to stand

2: Rehydrate veg or Chop and par cook fresh veg (5-10 min boil)

3: Add a little oil to the frying pan, heat on a low to medium heat and lightly brown the chicken, ensure it is lightly cooked through (unnecessary if using Quorn or Tofu).

4: Add the remaining oil to the saucepan, add the onion and cook until translucent, add Sauce and bring to a simmer; add the veg and bring back to a simmer for 15min

5: add chicken, Quorn or Tofu and simmer for a further 5-10 min or until tender.

This should end up being a semi dry curry, if you prefer something a bit creamier substitute 250ml water for 250ml coconut milk.

Garnish with fresh chopped green chillies, slice draw onion and a sprinkle of chopped parsley.

Enjoy!

If you like this recipe please subscribe and/or leave a comment.