Fiery Fragrant Hot Sauce

This is a Fragrant and tasty hot sauce with a great depth and creaminess of flavour, followed by a hefty fiery kick! This recipe makes about 250-300ml; bottle and store in the fridge, always shake well before use.

Ingredients:

2tsp hot chili powder

3tsp chili powder

1 tsp. powdered mustard

3 tsp. chili flakes

1 tsp. paprika

1 tsp. tarragon vinegar

8 cloves of garlic, crushed

2 tbsp. Encola original hot pepper sauce

1 tsp. sweet chili sauce.

Half tsp. freshly ground black pepper

Half tsp. ground Jamaican all spice

Shake of tabasco

Pinch of salt

1 tsp. oriental pickled ginger

1 tsp. cayenne pepper

200ml oil, veg or olive.

Equipment:

Hand blender

Mixing jug

Garlic crusher

Table spoon

Tea spoon

Microwave or pan

Method:

Mix ingredients

Heat gently, about 30seconds to 1 min on full power does it just about right. Either in the microwave or on the hob, don’t let it get to hot or boil, as this will knock out the intense garlic flavour.

Stir though rally and then blend.

Pour into an empty bottle and keep in the fridge.

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.

Authentic Spanish Chicken, Cheese or Quorn balls

(Serves 4) My own variation on a Spanish or South American classic, sooo tasty! Look out for the fully original recipe I picked up of a friend of mine last time I was in Spain as well as the fully authentic recipe for Chicken Croquets already posted

I use locally reared chicken or pork for this, as well as organic flour, fresh churned local butter and fresh local ilk and free range eggs. Of course all of the ingredients are available from supermarkets. But I try to pick as much as possible from local stockists, butchers, farm shops and farers markets, even got the garlic locally! See the link at the bottom of this post for some locations of local producers/retailers (I’m constantly adding ore so don’t be discouraged, and if there’s any you think I’ve missed or you have any in your area you’d like to promote, leave a comment.

Ingredients:

Outer ‘shell’ of the Croquet:

1 beaten egg

200g paella rice

300g potatoes, cooked

3 cloves of garlic

200g breadcrumb

1 onion finely chopped or minced

1tsp mixed herbs

Half a tsp. paprika

Half tsp. cumin

Knob of butter

Salt and pepper to taste

Cheese Filling;

200g Mozzarella

50g Red Leicester

50g Smoked Cheese (smoked mozzarella is my personal favourite but smoked cheddar works just as well)

Chicken or Quorn Filling:

250-300g Cooked & minced Chicken breast (I usually grill the chicken) or Quorn Chicken.

Large pinch of cracked black pepper

Dash o lemon juice.

Equipment:

2 saucepans

Potato masher

Peanut or veg oil for deep frying

Frying pan

Shallow bowel

Pan for deep frying

Method:

Boil rice, drain but don’t rinse and leave on one side, meanwhile

Boil potatoes with a little salt and then grate or mash the potatoes (N.B. grating gives a better consistency but can be more difficult to form, for a smoother consistency you can mash) and mix in the rice, stirring to ensure that there is even distribution.

Heat a little oil in the frying pan, add the onion and lightly cook until just translucent, add the garlic and cook until onion is fully translucent.

Mix together the potato/rice mix, onion and other coating ingredients and set to one side.

Mix together the ingredients of your chosen filling and form into 1.5-2cm balls (if using Quorn it may help to add a little beaten egg to the mixture)

Form a 1-2cm coating of the potato mix then roll in the breadcrumb and deep fry.

Serve.

Garnish.

Garnish with a little chopped onion and flat leaf parsley

Goes well with paella, lemon couscous, humus and as part of a tapas spread

This is a great little recipe which is good as a snack or as part of a light lunch one as a part of a Mediterranean meal.

Enjoy!

If you like these recipes 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, and 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.

Authentic Spanish Chicken or Pork Croquets

Serves 4

picked up this recipe when I was last in Spain it’s not my own, but it is dam tasty, so I hope you enjoy it as much as I do! To be fair you can probably do this recipe with beef as well, or indeed most meats but I’ve only tried d it with Chicken, Pork and Quorn

I use locally reared chicken or pork for this, as well as organic flour, fresh churned local butter and fresh local ilk and free range eggs. Of course all of the ingredients are available from supermarkets. But I try to pick as much as possible from local stockists, butchers, farm shops and farers markets, even got the garlic locally! See the link at the bottom of this post for some locations of local producers/retailers (I’m constantly adding ore so don’t be discouraged, and if there’s any you think I’ve missed or you have any in your area you’d like to promote, leave a comment.

Ingredients:

250g Chicken Breast deboned and with the fat and skin removed or Pork (I tend to use either gammon or belly) cubed.

3 cloves garlic minced or finely chopped.

1 tbsp. Olive Oil

2tbsp butter

Quarter cup of wholemeal flour

Two thirds of a cup of milk

1 egg beaten,

2 thick slices of wheat bread, prepared to bread crumb and frozen.

Salt and Pepper to taste.

Equipment:

Frying pan,

Freezer

Pan for deep frying

Sharp Knife

Sieve

Mixing bowel

Saucepan

Table spoon

Method:

first fry the chicken or pork in a pan with the garlic until just cooked through take care not to burn the garlic.

Melt the butter in a small saucepan then stir in the butter and milk and whisk to remove lumps, add the salt and pepper and cook on a medium-low heat stirring constantly and cook until it is a thick and smooth Béchamel sauce, add the cooked chicken or pork and mix though rally.

Process the mixture in a food mixer (if you don’t have one you can mince the meat before you add it to the sauce, this works pretty well) until it’s the constancy of canned tuna (kind of flaky and thick but without large lumps)

Next place the mixture in the freezer to cool you don’t want it to freeze though.

Roll the cool sticky mixture into short sausages, about 3-3.5 inches long and about as fat as a sausage.

Dip the sausages in the beaten egg and roll them in breadcrumb

Heat the oil in a pan until very hot, drop a bit of breadcrumb in, it should fizzle nicely, or use a wooden skewer, if the oil bubbles with the skewer in its ready, make sure it doesn’t start to smoke though, I prefer peanut oil for this as it has a high cooking temperature.

Cook the croquets until golden brown, make sure they’re cooked all the way though, nothing worse than a cold centre!

Garnish.

Garnish with lemon wedges and apple slices in the case of the pork, a little copped flat leaf parsley and a sprinkle of finely chopped onion.

Serve.

Goes’ well with paella, or as Tapas of lemon couscous.

Like I said, I can’t take credit for this recipe, but it’s a doozy all the same. For vegies, you can substitute the chicken with Quorn or soya protean, mince works best, why not add a few Bakeos for a bit of bacon flavour!

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.

Chicken/Quorn Party Poppers Too

Serves 4 (as a snack) Finger Food. ‘Nuf said.

Ingredients:

2 tbsp. gram four (fine)

2 tbsp rice flour (fine)

1tbsp wholemeal bread crumb (I always keep some in the freezer, it keeps forever, because the drier It gets, the better as a rule! Most of the time I like to buy fresh locally made wholemeal or granary bread, if I don’t make my own, but sometimes, there’s an end that got a bit stale, just pop it in the blender (providing it has NO mould) pop the crumb in a freezer bag and bob’s your firkin!) This is both a great way to always have breadcrumb on hand (can’t count the number of times I’ve forgotten to ensure I’ve got some for an upcoming recipe, and also saves money and food waste! (And it’s a great excuse to go and get some warm, freshly baked bread! (There are independent local bakers in Fishguard, Newport, Haverfordwest and St.Davids.

Tsp coriander powder

1.5 tsp turmeric

Pinch of chilli powder

Salt and pepper to taste

1 tsp veg bullion

Half an onion finely chopped

Half tsp paprika

Large pinch of mixed herb (try to exclude rosemary, gets a bit stuck in the teeth)

Pinch black onion seed.

2 beaten eggs

Knob of butter.

3 cloves garlic

150 g cubed chicken breast, (seal gently in a pan first, so it’s just cooked through) skin removed or the same quantity of Quorn pieces

Sufficient oil (pref. peanut or rapeseed oil) to fry in

Equipment:

Mixing bowl

Frying saucepan

Teaspoon

Table spoon

Method:

Mix all dry ingredients in bowl, add onion and garlic then add melted butter and eggs. The mixture should be moist and firm.

Take a large heaped teaspoon and form around the chicken/Quorn or tofu cubes. It may help to either dust with flour or brush with egg before attempting this.

Drop (gently) into the oil and fry if for the chicken then about 3 min, if not, about 2, depending. Don’t over cook.

Garnish.

Serve with dipping sauce, or one of my dips, great for parties or just a snack. I often put a few in my lunch box, cooled and wrapped in paper towel to keep them crunchy!

End note

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 750w 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.

Caramelised onion, wild garlic, sweet corn and bulgur wheat salad

Serves 4 as a side dish or 2 as a snack

Ingredients:

1 small red onion, finely chopped

Small bulb wild garlic, finely chopped (use one clove normal garlic or 2 cloves smoked garlic for a rich smoky taste.)

100g sweetcorn, cooked.

200g bulgur wheat.

Small handful of pine nuts to garnish

2tbls. Walnut oil (you can use olive oil if you prefer) N.B. walnut oil has a very low burning point, so keep it on a medium low heat.

Equipment:

Skillet

bowl

spoon

Method:

Heat oil in a shallow pan and sauté the onions until almost caramelised add the garlic and cook until onions are caramelised, strain and put to one side.

In a large shallow bowel place the Bulgur wheat with a twist of black pepper and a little salt (I use lo salt mainly, both as it has lower sodium and because I prefer it’s sharper flavour), add the sweetcorn and cover with sufficient boiling water to completely cover the mixture, leave to stand for 15 Min, or until the bulgur wheat is soft and tender, strain any excess water, add the caramelized onion and garlic and a little of the oil, stir, garnish with pine nuts and serve.

This makes a great warm or cold salad and is also a personal favourite for my lunch box.

Enjoy!

Cracking Nut Roast

Ingredients:

150g crushed mixed nuts (chopped is fine)

100g Crushed Peanuts

8-10 toasted chestnuts, roasted (grilling or dry frying in a wok works a bit faster though), and chopped.

450g wholemeal breadcrumb.

1 large onion grated.

3 clove garlic finely chopped

2tsp sage

Half tsp sage.

Pinch oregano

Pinch cumin

1tbsp lemon juice

200g butter or veg lard

100g chickpeas, soaked and cooked or half a tin.

Salt & Pepper to taste

(note: for a more summery taste add an extra tbsp. of lemon juice, replace sage with dill and add a sprig of mint for a sharper, more summery flavour.)

Equipment:

Mixing bowl

Small Saucepan

Measuring jug

Oven proof dish, reasonable size, or two smaller ones (why not free some, it freezes well, just drizel a little oil on if reheating)

Method:

Mix nuts, peanuts, chestnuts, Chickpeas and sage, set to one side.

Mix onion, garlic and other herbs/spices & breadcrumb.

Melt butter in a small saucepan; combine the two mixtures and add the butter, stirring to ensure even distribution.

Leave to stand for half an hour so more to let the flavours are fully infused. Note mixture should be quite moist, sticky but not wet.

Grease oven proof dishes thickly and spoon mixture in, pressing down firmly to the mixture is tightly packed.

Bake in oven on 180-200 Degrees Celsius (depending on if you have fan assisted oven etc.

Until golden brown, (if knife comes out of the middle clean it’s ready)

Garnish with fresh chopped parsley and a knob of butter.

Roast Parsnip & Watercress Soup with toasted croutons.

Serves 6-8.

Ingredients:

50g unsalted butter

500g parsnips, peeled, roasted (till golden) and cubed (I recommend roasting the parsnips the night/morning before to cut down on prep time)

3-4 shallots chopped

2 cloves garlic finely chopped

750ml Stock (preferably veg bullion; fro a bit more kick replace 500ml of the stock with veg bullion made up with One Stock (see one stock)

150ml single cream or natural yoghurt (or soya cream)

Half tsp. lemon juice.

280g Watercress (about one large bunch), washed & roughly chopped

2tblsp Wholemeal flour

Salt and Pepper to taste

4 tick slices of Sour Dough Bread cut into cubes and toasted under a grill with a little drizzle of olive oil.

(more to serve with the meal if desired) if you don’t have/fancy bothering with a culture you can pick up mixes at most supermarkets. Or better yet visit one of our great local bakeries! Dotted all throughout the county and also attending most farmers markets are great local bakers, they have a wide variety of fresh backed bread, trust me that and some hand churned butter makes you fell really good to be alive!)

Equipment:

Large Pan, 5L plus.

Teaspoon,

Tablespoon

Hand Blander/Jug Blender

Method:

Melt the butter in the pan on a medium heat until just starting to sizzle, add the onion, garlic and parsnips, heat on a very low heat for 5-10 Min or until shallots/onion is soft but not brown.

Slowly add flour until a thick paste is formed.

Stir in stock gradually until completely mixed and there are no lumps!

Bring to the boil & simmer for 10min.

Add Watercress and bring back to boil, simmer for ten Min or until parsnips are soft & Watercress is fully wilted.

Add Lemon Juice, salt pepper and cream.

Blend well.

Garnish.

Garnish with toasted croutons.

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.

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!)

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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!

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