Recipes
Cooking with Gill
Gill is based on Plot 34 and is currently the treasurer of our committee. She aims at sharing delicious recipes with seasonal produce.
Here are some of our plot holders recipes to make the most of your beautiful fresh produces, and also to help you cope with those surpluses that happen in good years.
They have all been tried by gardeners at Alwoodley Allotments and they really work. Please send us your favourites, too.
Here are some handy collections of recipes.
Kale pesto _ Plot 62
Veggie Bhajis (the ones we had for the King Coronation BBQ) _ Plot 34
Ingredients
180g grated parsnip
180g grated carrot
135g onion
70g kale leaves
110g gram flour (chickpea flour)
Water to mix
Salt and pepper to taste
2 cloves garlic, finely chopped
3 tsp spices - I usually use ground cumin, turmeric and chilli, but you can be adventurous here!
Sunflower oil for frying
Method
1) Shred the kale and thinly slice the onion.
2) Put in a roomy bowl with the parsnip, carrot, gram flour, garlic, spices and salt and pepper. Stir to combine then add about 120ml water slowly to make a batter. You may need to add a little more.
3) The mixture should be well covered with thick batter which resembles double cream,
4) In a deep pan or wok, heat 2/3” oil. Drop a little batter or a small cube of bread into the oil to check - if it sizzles the oil is hot enough (180c).
5) Using a dessert spoon, add 6 spoonfuls of mixture to the pan. Use a slotted spoon to turn the hajis until they are golden and cooked on both sides (around 4 minutes altogether).
6) Place on some kitchen paper and cook the mixture until all are done. Season with more salt and serve hot.
They freeze well.
Halloumi Grilled Salad with Broad Beans and Pickled Onions _ Plot 34
Ingredients
120 ml apple cider vinegar
1 tsp salt
1 tbsp white sugar
0.5 tsp coriander seeds
0.5 tsp fennel seeds
1 red onion
finely sliced
160 g broad beans (frozen)
160 g radish
cut into wedges
1 chickpeas (can)
drained and rinsed
160 g romaine lettuce
160 g baby tomatoes
2 tbsp olive oil
100 g halloumi cheese
sliced
Method
1) To make the quick pickle, put the cider vinegar, salt and sugar in a measuring jug or bowl and stir until the salt has dissolved. Add the coriander seeds, fennel seeds and red onion and press down to ensure all the onion slices are covered in the pickling liquid. Set aside for 15 minutes.
2) Put the broad beans into a small saucepan, cover with water and bring to the boil. Simmer for 3-4 minutes, or until the beans are soft, then rinse with cold water and drain.
3) To make the salad, combine the radishes, chickpeas, lettuce, tomatoes and broad beans in a bowl. Add the olive oil and a big pinch of salt and pepper and toss to combine.
4) Dry fry the halloumi in a pan for 4-5 minutes over a medium heat, or until all the liquid has been released and the halloumi turns golden brown. Flip over and cook for a further minute or two.
5) Divide the salad between two bowls, top with the halloumi slices and finish with the pickled red onions.