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Recipes of the Month - April 2007

This month's recipes come from our good friends at The Famous Grouse Experience, Glenturret Distillery, Crieff. Head Chef, Ype Pieter van der Schaaf, has created some excellent recipes to keep us warm on the cooler spring days, whilst also making best use of produce coming into season.

Recipes of the Month  

 

French Onion Soup ( recipe for approx 4 pers.)

An ideal offering in early spring when the weather still has a cold streak and the winter has not quite subsided.

 

This is best made the day before and could be eaten as a starter before a light dinner of for example spring lamb or a chicken dish, or even as a lunchtime meal on its own.

  
  • 1 kilo diced onions
  • 2 tbs tomato puree
  • Small glass of red wine
  • 1 ltr beef stock (vegetable stock can be used as alternative)
  • 1 tsp ground cumin
  • Salt and ground pepper
  • ½ tsp coriander seeds
 

For serving:

  • 200 gram of hard Gruyère cheese grated
  • 100 gram butter
  • 1 clove of garlic
  • Chopped parsley (fresh)
  • Pinch of cayenne pepper
  • 4 thick slices of French bread
 

Method:

 

-Gently fry the onions in a little olive oil until soft and starting to brown.

-Add the tomato puree, coriander seeds and the cumin and stir this in for a couple of minutes.

-Add the wine and beef stock and gently simmer the soup for some time, keeping an eye on it. The soup will get brown and slightly starts to bind. Don’t leave it too runny.

-Add salt and pepper to taste keeping in mind that the cheese can be quite salty.

-Chill the soup for the next day.

 

To serve:

 

-         Make a garlic butter with soft butter, crushed garlic, chopped parsley, cayenne pepper and salt to taste. Spread thick on the French bread.

-         Heat the soup and fill large soup bowls about 1/3. Spread some of the cheese over the soup and sprinkle with a little cumin. Add more soup and put the slice of bread with the garlic butter on top. Spread more cheese on top and cumin and grill till the butter starts to melt and the bread gets brown edges.

-         Serve with plenty of warm crusty bread and a large glass of red wine.

 

BON APPETITE !

 

 

     Rhubarb and Ginger Crumble 

Try this wonderful recipe of rhubarb crumble, it will warm your cockles!

Through the fresh ginger the rhubarb gets quite a kick and it compliments this dish wonderfully.

 

For the filling:

 
  • 1 kg of rhubarb cut into pieces
  • 2 apples, granny smiths if you like it fresh’ or a sweeter apple like gala.
  • 100 gr. Piece of fresh ginger root
  • 50 gr. Brown sugar, preferably dark soft brown.
 

Method:

-         In a suitable pan put the rhubarb, apples cut into pieces (peeled or with skin if you prefer), sugar and finely grated ginger root. You can peel the root but if you give it a good wash, you can just grate it whole.

-         Boil the rhubarb mix until most of the water out of the rhubarb has evaporated. Young rhubarb can contain a lot of water and this will make the crumble go soggy.

-         Now you should have a nice consistency for the filling. Add more sugar to taste if required.

 

For the topping:

 
  • 125 gr. Flour
  • 50 gr. Dark soft brown sugar
  • 75 gr. Butter
  • 15 ml. clear runny honey
 

Method:

 

-         Mix the flour and the sugar together in a wide mixing bowl

-         Rub the soft butter between your hands until it resembles coarse bread crumbs. It doesn’t matter if the ingredients have not completely mixed uniformly as this will add to the texture of the crumble.

-         Gently mix the honey into the mix until the crumble becomes lumpy

 

Now you can put the rhubarb into a suitable oven dish and spoon the crumble on top. Bake in the oven at approx 180°C until golden brown.

OR

Cook the crumble mix onto a greased oven tray separate until golden brown and crispy. Heat the rhubarb mix separate and put into a pudding bowl, then just before serving top with a good helping of the crumble. This will avoid the crumble mix soaking up the liquid from the rhubarb.

 

Whatever way you prefer, serve with a dollop of cream, a nice vanilla custard, or even a scoop of ice cream.

 

Enjoy!!!

The Famous Grouse Experience is located at Glenturret Distillery - Scotland's oldest distillery. Make sure you pay them a visit and experience their award winning tour, great food and of course a dram or two! You can visit their website on www.famousgrouse.com/experience

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