Recipes from Midsummer Supper

LCON members and friends enjoyed the following amazing low carbon recipe at the recent Midsummer Supper, courtesy zf chef, Shane Jordan. Why not try it out yourself at home?

Raw Spaghetti with Mediterranean Sauce and Mixed Nuts Cheese

Raw Spaghetti: courgette

Use a Julienne Peeler to make the courgette into spaghetti. Run your Julienne peeler down your courgette to produce ‘spaghetti’ strips.

Mediterranean Sauce

Pitted black olives
Pitted green olives
Salad tomatoes
Extra virgin olive oil
Lemons
Sundried tomato
Fresh garlic
Italian spices: basil, chives, oregano, parsley, sage, thyme

Method:

  • Slice three salad tomatoes into small pieces and use your mortar pestle, or food processor, to grind it and put it into your mixing bowl.
  • Now cut and slice three sundried tomatoes and use your mortar and pestle, or food processor, to grind it up until it is smooth and place in your mixing bowl.
  • Cut five pitted black olives, and five pitted green olives into small pieces and grind it with your mortar and pestle or food processor.
  • Add one teaspoon of basil, chives, oregano, parsley, sage and thyme to the Mediterranean mixture and stir.
  • Peel and chop, finely, one glove of garlic. After cut into pieces, add to the mixture and stir.
  • Squeeze one lemon (add the juice and not the pips) into the Mediterranean sauce mixture and stir until all the ingredients are mixed together.
  • Lastly, add two or three tablespoons of extra virgin olive oil to the mixture and stir. If the mixture is too dry, add more and if the mixture is too wet then add more ingredients.

All the ingredients can put straight into the food processor or done individually by using a mortar and pestle device.

Cashew Nut Cheese

Cashew nuts
Engevita (optional)

Method:

  • Soak cashew nuts in water for 1hr until soft.
  • Cut the cashew nuts with a knife and place them into the mortar and crush with your pestle, or use a food processor.
  • Crush the cashew nut until it resembles a crumble and add parsley and chives.
  • For more of a ‘cheesier’ taste, add Engevita flakes (which are natural yeast flakes) to the crushed mixture and sprinkle over your spaghetti.

Peanut Cheese

Peanuts
Engevita (optional)

Method:

  • Crack the peanuts with a rolling pin by placing the peanuts in a clear sealable bag or food processor.
  • Add parsley and chives and stir.
  • For more of a ‘cheesier’ taste, add Engevita flakes (which are natural yeast flakes) to the crushed mixture and sprinkle over your Mediterraneansauce.

We have also been collecting favourite vegetarian recipes from the North Oxford community: low carbon, tasty and easy to make. We’ve included carbon footprint and protein content infomation for each.

Lentil and cabbage Middle-Eastern style

(serves 1 generously)

  • 100g red lentils
  • 100g Savoy cabbage
  • one fresh red or green chilli pepper
  • one preserved lemon
  • half a tin of tomatoes
  • 1 tbsp grated fresh ginger
  • 1 teaspoon of turmeric (dried, or the kind that comes as a puree in a jar. Fresh turmeric is usually air-freighted)
  • 1 tbsp dukkah

Finely chop the chilli pepper and the lemon.

Cook the lentils with the chilli and lemon in their own volume of water plus a little more, and the half-tin of tomatoes.

Chop the cabbage finely and stir-fry for 2-3 minutes.

When the lentils are soft and all the liquid is absorbed, turn out into a bowl and top with the cabbage.

Sprinkle the dukkah on top and eat with a spoon.

Carbon footprint:

  • approx. 0.54kg CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak.

Protein content:

  • 25g per 100g lentils
  • 26g per 100g beef steak

Peanut loaf

Serves 4

  • 85g salted peanuts chopped
  • 1 onion chopped
  • 85g mushrooms chopped
  • 2 eggs
  • 110g wholemeal breadcrumbs
  • 110g cheddar cheese grated
  • 1 medium carrot grated
  • Black pepper
  • 1 tsp. Mixed herbs

Mix together all the ingredients with the beaten eggs.

Spoon into greased and lined 2lb loaf tin.

Cook gas mark 5 for 40 minutes.

Allow to stand for 5 minutes.

Turn out, serve hot or cold.

Carbon footprint:

  • approx. 0.57kg of CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak

Protein content:

  • 26g per 100g peanuts
  • 26g per 100g beef steak

Butternut squash risotto with sage and toasted pumpkin seeds

Serves 4

  • 3tbs olive oil
  • 1 small onion peeled and chopped
  • 2 cloves of garlic peeled and finely grated or crushed
  • 375g peeled butternut squash cut into 5mm – 1cm cubes
  • 325g risotto rice such as Arborio or Carnaroli
  • 125ml  white wine
  • 900ml vegetable stock
  • Salt and freshly ground pepper
  • 100g Parmesan cheese finely grated
  • 2 tsp finely chopped sage
  • 25g pumpkin seeds toasted (in oven for a few minutes or in a pan over medium heat)

Heat the olive oil in a deep saucepan over a low-medium heat, add the onion and garlic, cover and cook for 8-10 mins until soft.

Add the cubed squash and the rice and stir for one minute before adding the white wine. Allow the wine to bubble, uncovered for 1-2 mins until it has evaporated then add the stock and bring to the boil.

Season with salt and pepper cover and cook for 12-15 minutes stirring regularly or until the rice is just cooked with the tiniest bit of bite (it should not be soft and mushy) and has absorbed the stock. Add the grated cheese [keep some back and put it in on the table] and chopped sage and season to taste.

Serve on warmed plates or in warmed bowls sprinkled with shavings of cheese and toasted pumpkin seeds

Carbon footprint:

  • approx. 0.54kg of CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak

Protein content:

  • 19g per 100g pumpkin seeds
  • 38g per 100g of parmesan
  • 26g per 100g beef steak

Lentil and cheese wedges

Serves 6

  • red lentils 225g
  • water 450ml
  • 1 large onion
  • margarine 25g (or a little oil)
  • cheddar cheese, grated 100g
  • mixed herbs 1tsp
  • 1 free-range egg
  • wholemeal breadcrumbs 25g
  • salt and pepper to taste

Cook lentils in the measured water until soft and all the liquid has been absorbed.

Chop the onion, then melt the margarine in a saucepan and fry the onion until transparent.

Combine all ingredients together and press into an oiled 9″ (23cm) sandwich tin.

Bake in the oven at 190C (mark 5) for 30 mins.

Serve hot or cold in wedges.

Carbon footprint:

  • approx. 0.62kg of CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak

Protein content:

  • 25g per 100g lentils
  • 13g per 100g egg
  • 26g per 100g beef steak

 

Creamed potato and parsnips with roasted winter vegetables and walnuts

by Jane Baxter

Serves 4

INGREDIENTS

WALNUT DRESSING

  • 1 clove garlic peeled and crushed
  • 1 dssp honey
  • 1 tsp Dijon mustard
  • 3 tbsp good red wine vinegar
  • 100ml sunflower
  • 1 tbsp walnut or sesame oil
  • 50 toasted walnuts roughly chopped

ROASTED WINTER VEG

  • 200g black kale (cabalo nero) or curly kale
  • 300g sprouting broccoli trimmed and cut into 3-4cm pieces
  • 3 tbsp olive oil, salt and pepper
  • 1 clove garlic peeled and sliced thin
  • vegetarian parmesan 3 slices
  • chopped parsley

For the creamed potato and parsnips

  • 500g parsnips
  • 500g potatoes
  • 500ml milk
  • 3 cloves garlic peeled and crushed
  • juice of 1 lemon
  • 50g ground almonds
  • 100ml olive oil
  • salt and pepper

Heat the oven to 170C/335F/Gas mark 3.

Rip the leaves from the central rib of the kale. Blanch in boiling salted water for three minutes until tender, then drain, refresh and squeeze out any excess moisture. Toss the other vegetables in oil, season and roast uncovered until slightly browned and tender – around 15 minutes. (you can toast the walnuts at the same time.)

Sauté the garlic in a little oil for a few minutes without browning, add the kale, season and braise for two or so minutes.

Peel the parsnips and potatoes, cut into 1-2cm pieces and cook in the milk until soft. Puree in a food processor, along with the garlic, lemon and almonds, then add the oil and a little cooking liquor until it’s the desired consistency. Taste, season and keep warm.

Whisk the garlic, mustard vinegar and oils, (or in a food processor) add the walnuts season generously and set aside.

Add the roast veg, toss in the dressing and serve on a mound of creamed parsnip. Sprinkle parmesan and parsley on top.

Carbon footprint:

  • approx. 1.11kg of CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak

Protein content:

  • 15g per 100g walnuts
  • 21g per 100g almonds
  • 4.3g per 100g kale
  • 3.6g per 100ml milk
  • 26g per 100g beef steak

 

Taglierini, Zucchini, Lemon, Pine Nuts, and Herbs

Serves 2

  • 170 g penne pasta
  • 220g small, firm green or golden zucchini
  • Half cup mixed fresh herbs: Italian parsley, marjoram. basil, hyssop, lemon thyme, and others
  • 1 lemon
  • 4 tablespoons virgin olive oil
  • 2 tablespoons pine nuts
  • 4 shallots, thinly sliced, then roughly chopped
  • 6 sun-dried tomatoes, cut into narrow strips
  • Salt
  • Pepper
  • Parmesan (optional)

 

Bring a large pot of water to the boil.

Slice the zucchinis diagonally  about the same thickness as the pasta. Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold.

Make a selection of fresh herbs  from those suggested in the ingredients list. Pull the leaves of the stems and chop them but not too finely. Include any flowers, such pink thyme blossoms. With a vegetable peeler remove a thin strip of lemon and cut it into fine slivers.

Heat 2 tablespoons of olive oil in a small pan and add the pinenuts. Cook them until they begin to colour and then add the shallots. Cook the two together over medium-low heat until the shallots and the pine nuts are browned. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, sun-dried tomatoes, and herbs. Season with salt, freshly ground black pepper, and 1/2 teaspoon, or so, lemon juice, to taste..

Next cook the pasta. Add salt to the boiling water and cook till soft. Then drop in the zucchini, and cook it about 1 minute so it is warm but not soft.  Add into the bowl as well. Toss with a pair of tongs so that the pasta is coated with the oil and herbs. Serve with the cheese passed separately.

Carbon footprint:

  • approx. 1.18kg of CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak

Protein content:

  • 38g per 100g parmesan
  • 14g per 100g pine nuts
  • 5g per 100g sun-dried tomato
  • 26g per 100g beef steak

Leek and chestnut orzotto

(adapted from Hugh Fearnley-Wittingstall recipe)

Orzo pasta is short cut pasta shaped like grains of rice and is a lower carbon substitute for rice.

Serves 4

  • About 75g butter
  • A little rapeseed or olive oil
  • 3 large leeks (about 500g), trimmed, washed and finely sliced
  • Low salt stock cube
  • 300g orzo pasta
  • 150ml dry white wine
  • 200g cooked, peeled chestnuts, crumbled
  • Sea salt and freshly ground black pepper
  • Thyme leaves, to finish

Heat 50g of the butter and a little oil in a large saucepan over a medium heat. As soon as it’s foaming, add the leeks, lower the heat and sweat gently, covered, for about 20 minutes until silky, stirring occasionally.

Add the wine. Increase the heat a little and let bubble until the liquid has evaporated. Add stock cube.

While the leeks are cooking, heat 20g butter and a little oil in a frying pan over a medium heat. Add the chestnuts with a pinch of salt. Turn the heat up a bit and fry, stirring often, for 2 minutes until the chestnuts and butter are browned (don’t let either burn). Take off the heat.

Boil the orzo pasta until al dente (about 7 minutes). Combine with the leek mix.

Season with salt and pepper to taste, then dot a little more butter over the surface. Serve scattered with the chestnuts and thyme.

Carbon footprint:

  • approx. 0.73kg of CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak

Protein content:

  • 3.2g per 100g chestnuts
  • 1.5g per 100g leek
  • 13g per 100g (dry) pasta
  • 26g per 100g beef steak

 

Mushroom Risotto by Delia Smith

  • 15g porcini mushrooms
  • 220g fresh mushrooms
  • 60g butter
  • 1 onion, finely chopped
  • 200ml risotto rice
  • 150ml dry Madeira (or whatever),
  •  2tbsp grated parmesan +- more for garnish
  • Salt
  • Pepper

Serves 2

Pre-heat oven GM 2, 300F.

Soak the dried mushrooms in a bowl with 1pt boiling water for a while. Chop the fresh mushrooms. Melt butter in saucepan, fry onion in it over gentle heat for 5 mins. Add fresh mushrooms.

Warm the oven dish in the oven Add risotto rice to saucepan. Add madeira and porcinis to saucepan. Transfer to oven dish and place on centre shelf in oven for 20 mins. Stir in the grated parmesan. Cook for another 15 mins, check rice is cooked, serve with grated parmesan garnish.

Carbon footprint:

  • approx. 1.1kg of CO2 emissions for one portion
  • approx. 4.59kg CO2 emissions for one small British beef steak

Protein content:

  • 28.2g per 100g dried porcini mushrooms
  • 3.1g per 100g fresh mushrooms
  • 38g per parmesan cheese
  • 26g per 100g beef steak

 

Healthy apple cake

  • 950g diced cooking apples
  • 230g white sugar
  • 230g dark brown sugar
  • 120ml sunflower oil
  • 230g chopped walnuts or mixed fruit or 115g of both
  • 1 tsp. vanilla essence
  • 2 eggs
  • 460g whole-wheat flour
  • ½ cup wheat germ
  • 2 tsp. bicarbonate of soda
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tsp. salt

Mix the apples, sugar, corn, sunflower oil, walnuts or mixed fruit, eggs and vanilla essence in a large bowl.

Then add to that the rest of the ingredients and stir until well blended.

Place in a 9 inch square cake tin and bake at 350°F or gas mark 4, for about 55 minutes.

 

Pasta with multiform tomatoes and burnt onions

Serves 2

  • 400g tin Italian tomatoes
  • 1 sun-dried tomato, in oil
  • 1 clove of garlic 0.01
  • 3 tbs. olive oil
  • ½ dried, de-seeded, red chilli
  • Oregano and thyme
  • ½ tsp. tomato puree
  • 1 tbs. dry white wine
  • 2 onions
  • 225g short pasta

 

Boil some water and de-seed the tomatoes.  Chop them coarsely and drain.  If using fresh, skin first.

Chop the sun-dried tomatoes, garlic and chilli very finely and heat one tbs. of oil in a small frying pan.  Fry the sun-dried tomatoes, chilli, garlic and herbs (a pinch of both oregano and thyme) for 30 seconds.

Mix in the tomatoes, wine and tomato puree, and cook for a minute.  Take the pan off the heat and put the contents into a bowl.

Cook the pasta until it is 3 minutes away from being done then heat the remaining oil in a pan.

Chop the onion and fry until black around the edges.

When the pasta is done, drain and toss with the tomatoes and onions.

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