Recipes

Southwestern USA Sauteed Corn

Ingredients

  • 1 tablespoon butter
  • 3-1/3 cup fresh corn, kernels cut from the cob
  • 1 plum tomato, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup minced fresh coriander

 

Directions

  1. In a large cast-iron or other heavy skillet, heat butter over medium-high heat.
  2. Add corn; cook and stir until tender, 3-5 minutes.
  3. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin.
  4. Cook until heated through, 3-4 minutes.
  5. Remove from heat, stir in coriander.

Herb-Roasted Parmesan acorn Squash

Ingredients

  • 2 large acorn squashes (cut into thin moon shapes)
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh thyme (or sage)
  • 4 tbsp parmesan cheese (grated)

Directions

  1. Preheat the oven to 200°C.
  2. Slice the acorn squash in half lengthwise. Remove the seeds then cut each half into thin moon shaped slices.
  3. Add the sliced squash to a large bowl. To the bowl of squash add extra virgin olive oil, garlic, salt, black pepper and fresh thyme. Mix well until the sliced squash is fully coated with seasoning.
  4. Transfer the squash to a baking sheet and, using your hands, gently press parmesan cheese onto the squash for maximum coverage.
  5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned.
  6. Garnish with additional parmesan cheese and herbs, if desired.
  7. Serve warm and enjoy.

How to flavour your Squash?

Here are some herbs that pair great with the autumn vegetable.

Sage and squash is like a match made in heaven. If you really want the flavour of sage to come through, get some butter going in a pan and fry the sage, a few seconds each side, to bring its oils out. The butter and sage alone make for a great butternut squash ravioli sauce.

Oregano is one of those herbs that you didn't realise your dish tasted better with it until you actually put it in. Try roasted squash with red onion, oregano, and mint.

The ever ubiquitous Basil is great with squash! Try risotto with butternut squash, leeks, and basil.

Squash and pumpkins for the most part are fairly mild in flavour, though quite sweet. With the addition of pungent, spicy Chives, you get a better balance of flavours.

Marjoram is a fairly delicate herb, which makes it great alongside squash, as it won't overpower squash's natural sweetness.

Parsley, like basil, is one of those wonderfully versatile herbs that go with just about everything. Chop it up and liven up your squash dish for something with a little more depth.


Roasted Romanesque Cauliflower

Ingredients
  • 1 head of Romanesque cut into bite size pieces
  • olive oil
  • salt and pepper
  • 1 pinch garlic powder or two garlic cloves peeled
  • 1 pinch paprika

Directions

  • Preheat oven to 220 degrees C. Line a baking sheet with aluminum foil.
  • Spread Romanesque onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
  • Roast in the preheated oven until tender, 15 to 20 minutes.

Corn Salad

Ingredients
  • 1 tablespoon butter
  • 4 cups fresh corn kernels
  • Salt and pepper to taste
  • 1 red bell pepper cored, seeded and finely chopped
  • 1/4 cup red onion finely chopped
  • 1 jalapeno finely chopped
  • 1/2 cup fresh coriander leaves chopped, plus more for garnish
  • 3 tablespoons lime juice
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder plus more for garnish
  • 1/3 cup feta cheese

Directions

  • Melt the butter in a large pan over medium-high heat.
  • Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
  • Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped coriander.
  • In a small bowl, whisk together the lime juice, sour cream, mayonnaise, cumin, smoked paprika and chilli powder.
  • Pour the dressing over the corn mixture and toss to coat. Sprinkle with feta cheese, additional chilli powder, and additional coriander, then serve.

Corn Chowder

Ingredients
  • 8 slices bacon, diced
  • 2 Tbsp unsalted butter
  • 1 medium brown onion, diced
  • 1/4 cup plain flour
  • 2 cloves garlic, minced
  • 5 cups water - (chicken broth or vegetable broth may be substituted)
  • 8 ears yellow sweet corn - (husks and silks removed)
  • 1 lb potatoes, sliced into 1/2 inch pieces
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • salt and black pepper, to taste
  • 1 cup heavy cream
  • handful of chopped fresh chives

Directions

  • Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
  • Cook bacon pieces in a large heavy bottomed pot over medium heat.  Cook for about 5-8 minutes, or until bacon is crisp.  Use a slotted spoon to move to a paper towel lined plate and set aside.
  • Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over medium heat.
  • Add diced onions and cook about 5 minutes, until soft.  Add garlic and flour and cook about 1 minute, stirring often.
  • While whisking, pour in water and increase heat to medium-high.  Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to medium-low and simmer.
  • Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
  • Use an immersion blender to blend about half the soup until smooth. Stir the blended soup back into the pot.
  • Add in heavy cream and about half the chives.  Stir in and heat through.
  • Serve sprinkled with remaining chives and cooked bacon pieces, if desired.

Cherry BBQ Sauce, Apricot BBQ Sauce, Raspberry BBQ Sauce

Try making this Cherry BBQ Sauce, it tastes phenomenal on ribs and chicken!

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
  • 1 cup tomato ketchup
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon pepper

Directions

  1. In a large saucepan, saute onion in butter until tender.
  2. Add garlic; cook 1 minute longer. Stir in the remaining ingredients.
  3. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Apricot BBQ sauce
Sweet and tangy, this sauce is great on grilled chicken!

Ingredients

  • 6 large apricots chopped small
  • 1 can tomato puree
  • 4 dashes Worcestershire sauce
  • 2 tablespoons honey
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion power
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt & pepper to taste

Directions

  1. Add all ingredients to a medium saucepan on medium-high heat. Give it a stir. Bring it to the boil, and then reduce the heat to medium-low. Cover it with the lid slightly ajar. Let it simmer for 20 minutes, giving it a stir every 5-10 minutes or so, just to prevent it from burning on the bottom.
  2. After about 20 minutes, the apricots should be very soft. Using a potato masher, mash the apricots. Give it a taste and adjust seasonings as needed (or add more sugar or vinegar to adjust taste). Cover again, with the lid slightly ajar, and continue simmering the sauce for another 20 minutes or so, again stirring every 5-10 minutes.
  3. If the sauce looks thick enough for your taste, remove it from the heat and let it cool for at least 20 minutes prior to transferring it to sterilised airtight jars. The sauce should keep for about a week in the fridge.

Raspberry BBQ Sauce, perfect on chicken and pork.

Ingredients

  • 1/2 cup tomato ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 cup fresh raspberries

Directions

  1. Add the ketchup, brown sugar, white vinegar, onion powder, and garlic powder to a small bowl and whisk until well combined.
  2. Puree the raspberries in a blender.
  3. To remove the seeds, strain the raspberries through a fine mesh strainer over the small bowl of sauce until only seeds remain in the strainer.
  4. Whisk the raspberries puree into the barbecue sauce until fully blended.
  5. Refrigerate until needed.

Cherry Pie

Ingredients

For the filling

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds Godshill Orchard fresh sweet cherries, stemmed and pitted
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the pie

  • 1 package shortcrust (or follow our easy shortcrust recipe!)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon demerara sugar

Directions

  1. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes. Remove from the heat to cool slightly while you prepare the crust.
  2. Heat the oven to 190 C. Unroll the shortcrust and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Keep the extra dough for the top of the pie.
  3. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with the egg wash (save some for brushing the top crust). Pour the cooled filling into the crust.
  4. Cut 1-inch wide strips out of the remaining dough. Transfer every other strip to the top of the pie, spacing them evenly. Create a criss cross pattern by alternating the strips.
  5. Brush the top crust and edges of the pie dough with the egg wash, then sprinkle generously with the coarse sugar.
  6. Bake until the filling is bubbling, 40 to 45 minutes.
  7. Cool before slicing.
  8. Serve your cherry pie warm with a scoop of your favourite vanilla bean ice cream.

Easy Shortcrust

This Shortcrust recipe can be done using a food processor or by hand and it will make a 9 inch double crust pie.

 

Ingredients

  • 325 g plain flour
  • 1 teaspoon salt
  • 1 tablespoon sugar, optional
  • 1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes
  • 4 to 8 tablespoons ice water

 

Directions

  1. Add 190 g flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.
  2. Scatter butter cubes over flour and process until a dough begins to form, about 15 seconds.
  3. Scrape bowl, redistribute the flour-butter mixture then add remaining flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
  4. Transfer to a medium bowl. Sprinkle ice water over mixture, start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  5. Remove dough from bowl and place on a lightly floured surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
  6. Before rolling out the dough remove it from the refrigerator and let sit at room temperature for 5 minutes.
  7. To prevent a soggy pie brush the bottom crust with egg wash. Brushing the empty pie crust with egg wash creates a protective barrier between the raw dough and the filling. You’ll brush the remaining egg wash onto the top crust for a shiny, golden finish.
  8. If you are making a single crust pie, pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes. Bake 20 to 30 minutes or until the crust is golden. Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.

Infused Water Recipes

Stay hydrated with some refreshing infused water recipes. Combining fruits and herbs they'll encourage you to drink more water!

Infused water is best 2 to 4 hours after you've made it or you can let it infuse overnight in the fridge. Of course some ingredients last longer than others: fresh basil leaves last 2 to 3 days but rosemary can last up to a week!

For All Options:

  • 5 cups water
  • 1 cup ice cubes optional

For Strawberry, Basil and Lemon:

  • 1/2 cup strawberries stemmed and sliced, fresh or frozen
  • 5 large fresh basil leaves torn
  • 1 lemon thinly sliced

For Honeydew Melon, Cucumber, and Mint:

  • 1/2 cup honeydew cubes
  • 1 cucumber thinly sliced
  • 10 fresh mint leaves torn

Blackberries, Orange, and Ginger:

  • 1/2 pint blackberries
  • 1 orange thinly sliced
  • 1 (2-inch) piece ginger peeled and thinly sliced

Blueberry, Lemon, and Rosemary:

  • 1/2 pint blueberries
  • 1 lemon thinly sliced
  • 4 sprigs fresh rosemary

Pineapple, Coconut, and Lime:

  • 1 cup pineapple chunks, fresh or frozen
  • 1 cup coconut chunks, fresh or frozen
  • 1 lime thinly sliced

Watermelon, Kiwi, and Lime:

  • 1 cup watermelon cubes
  • 1 kiwi diced or cut into circles
  • 1 lime sliced into circles

Grapefruit, Pomegranate, and Mint:

  • 1 grapefruit thinly sliced
  • 1/2 cup pomegranate seeds
  • 10 mint leaves torn

Mango, Raspberry, and Ginger:

  • 1 mango peeled and cubed
  • 1/2 pint raspberries
  • 1 (2-inch) piece ginger peeled and thinly sliced

Directions

  1. In a large jar, place the desired combination of fruit or herbs.
  2. Add ice and fill container with water.
  3. Add additional fruit or herbs to garnish, if desired.