Darina Allen: Make the most of the season with my versatile roasted winter vegetable recipe
Fresh Seek From Out Produce Local Producers
Oh, this really is a tough time of the year for many, the month of reckoning after the Christmas splurge and all for what? Can we even remember what we spent a lot of our hard-earned cash on or the presents we got? It’s an especially good time of the year to get creative in the kitchen, using inexpensive but deliciously satisfying ingredients in response to the cost-of-living crisis that’s spooking us all. So back to basics…
Venison and Jerusalem artichoke stew with gremolata
But Also This You Is It) A Present Recipe Of Get In Lots Venison There Goat Or Delicious Excellently Works Shoulder (if Lamb Around Can Of At
Servings
6Preparation Time
10 minsCooking Time
60 minsTime Total
1 hours 10 minsCourse
Mainingredients
Into Potatoes, Cut Peeled Inch) (2lbs) 4cm 900g And Cubes 1/2 (1
Extra 3 Olive Oil Tbsp 2 Virgin
Sliced 250g Or Onions, (9oz) Chopped Roughly
Leeks, Sliced (9oz) 250g
Garlic Cloves 3
(18oz) (1/2 Sliced And Peeled Crossways 1cm Inch) 500g Into Artichokes,
Peeled Sliced 500g 1cm (1/2 Inch) Carrots, Into (18oz) And Crossways
Teaspoon Salt 1
Or 900g Cut 2cm Inch) Shoulder (2lbs) Into Lamb Venison Cubes (3/4
1/2 Litres Lamb 1 Stock Venison, 5 (2 Or Pints) Chicken
Sprig Of Thyme 1
to Serve
Gremolata
Potato Cubes Well And 900g Freshly Salt Season With Ground Pepper (2lbs) Black
method
Just Carrots To And The Jerusalem Stir At Frying Add Beginning A Garlic, Minutes In And Toss Crushed And The Pan, 5 Add Artichokes Oil The Until Olive The Edges Heat Colour 4 Onion And Cook For
The Lamb Stock Thyme With And Add Heat Add To To The The Sprigs And Of Over A Toss Transfer Rosemary And Casserole A In The Venison Casserole Or Batches High
30 Parsley Than Black To Heat And Remove Cooks And For Until With Freshly Potatoes, The 30 And Bring To Minutes Ground Cook Faster 15 Simmer The Are Salt For Season To The Reduce Thyme (lamb Cooked Meat The Or Venison) Pepper Add Diced Vegetables Then A Boil, Continue Minutes The And
Parsley And Just Taste Gremolata With Seasoning Correct Or Sprinkle The And Chopped
Swede turnips with caramelised onions
And Are Of Turnips On Brilliant Flavours Value Take So Versatile, Swede Lots
Servings
6Preparation Time
10 minsTime Cooking
60 minsTotal Time
1 hours 10 minsCourse
Sideingredients
900g Swede (2lbs) Turnips
Of Salt Freshly Ground Pepper And Lots
Butter 110g 50 4oz) (2
Onions Caramelised
garnish
Parsley Finely Chopped
method
Into (3/4 To Thickly Inch) In Into Peel High Approx Put The Remove Thick The Skin Outside Turnip Saucepan A Cut Order Sided 2cm Cubes
Between Cover Pinch 60 With Off Turnips Add The Boil Mash Until The – Well To Cook And Water Minutes 45 Excess And The In Strain Can Salt, Take This Bring Good A The Water, Of Butter Soft Beat
Serve Hot With Of With Onions Sprinkle Pepper Necessary Ground And Lots If Season And Caramelised Salt Garnish And With Freshly Piping Taste Parsley, More
Roast Winter vegetables
Technique Vegan With Can That Can Added Versatile Or You Or Spicy Include Be Sausage Of Chunks Or Tofu, Bacon A Vegetarian
Servings
8Time Preparation
5 minsTime Cooking
40 minsTotal Time
45 minsCourse
Sideingredients
Your Choice (4 Winter From: Vegetables 2kg 1/2lbs) Of
Carrots, Pieces Inch) Cut Into 4cm 1/2 (1 Peeled And
1/2 4cm Pieces Cut Inch) (1 Into Parsnips, And Peeled
And Pieces Peeled Into (1 Cut Squash, Or Butternut 1/2 4cm Pumpkin Inch)
Jerusalem Inch) Artichokes, Into (1 Cut Peeled Pieces 1/2 And 4cm
White Onion, Depending Cut Size Wedges On Or Peeled Quarters Sixths, Red Or And Of Into
(1 Into Leeks, Cut 5cm Rounds 2 Inch)
Inch) Cut Into Peeled (1 Pieces 1/2 And Beetroot, 4cm
(1 4cm Peeled Celeriac, Pieces Cut Into Inch) 1/2 And
Cloves, Unpeeled Garlic 8
Oil Extra Virgin Olive
2 1 Tbsp And/or Freshly Rosemary Chopped Thyme,
Black Salt Ground Pepper Flaky And Sea Freshly
method
Mark 230°c/450°f/gas Oven Preheat To 8 The
The Immediately To Roast With The Toss Salt Starting So Freshly And Until Minutes, Caramelize Chunk Sprinkle Olive Dish, Each The Well Chopped Into Fully Is Vegetables Occasionally, And Toss Virgin Or The At Oil And Cooked Serve Lightly 40 Prepared Vegetables Edges For Season Pepper 30 Tossing Coated Extra With Are Gratin Drizzle With Herbs
Roast Wonder In Oven, You As In They Soggy You Out If And The Go Soon They’ll Why Around Bothered Sit The May Of Oven, E Or Out The Vegetables Quickly Of As Tuck
Berkeley’s Chez Panisse, Ken's Artisan Bakery in Portland and Stissing House in upstate New York: pastry chef Suzanne Nelson has honed her skills at some of the best places and with the best chefs. While working at Ken’s — owned by Ken Forkish, author of the best-selling artisan bread book Flour Water Salt Yeast— she was lead in the viennoiserie section.
During her time there, the bakery was included in Food & Wine Magazine’s round-up of The Best Croissants in America (with special mention for their pistachio frangipane croissants) as well as being a finalist for the James Beard Foundation’s Outstanding Baker awards. Three years at Alice Waters’ Chez Panisse followed, as Suzanne focused on daily changing desserts using the seasonal and local, sustainably farmed ingredients that the establishment is noted for. Most recently, Suzanne moved to the Hudson Valley to work with chef and restaurateur Clare de Boer of New York’s King for the opening of Stissing House, garnering press attention for her “modified classics like rum-roasted pineapple with vanilla ice cream,” coconut cake and jumbo rhubarb crumble. For this class, Suzanne will demonstrate some of her show-stopping dessert classics, teach you how to make the most of seasonal ingredients and explain the best way of improvising when essential components turn up late or unusable.
- For more information, see www.cookingisfun.ie
A belated congratulation to Kells Gin for scooping Gold at the Global Gin Masters 2022 in December.
A lockdown project with the assistance of Listoke Distillery, Kells Gin is the brainchild of brother and sister duo, Vincent and Olivia Duff in Kells. It was officially launched to the market in November 2021. Much time and consideration has been invested into the range of botanicals, local ingredients and citrus led notes that give Kells Gin its unique traits as a premium bespoke craft gin.
- For more information, see www.kellsgin.ie
Seed Week runs from 6 – 10 February 2023 and Seed Gathering runs from 11 – 12 February just to remind us to pick up some salad and veggie seeds to get started.
My Brown Envelope Seeds Catalogue arrived today — www.brownenvelopeseeds.com
So many tempting varieties I’m particularly excited about — pea and salad leaves. Some of the heirloom tomatoes — Tangidel, Sungold F1 which has a superb flavour plus squash, corn and beans.