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.

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!