Since the Farm Cafe is closed at the moment we thought we'd start work on collecting some of our recipes for a Farm Cook Book. I know a lot of Farm friends and customers have been suggesting a Freightliners Cook Book for quite a while now. In the meantime, for those of you missing coming to eat at the farm, here are a couple of recipes you can try at home
Thai Spiced Pea and Asparagus Soup Serves 4 to 6
2 onions
Splash of sunflower oil
900g frozen peas
1 bunch asparagus with the fibrous bottom end of the stalk cut off
1 green chilli
1 clove garlic
1" cube fresh ginger peeled and grated
1/2 tsp ground cumin
1/2 tsp ground turmeric
2 tsp Thai seven spice powder
3 - 4 tsp stock powder or to taste
Ground black pepper
Juice and zest of half a lime
A few stems of fresh coriander
20 or so mint leaves
Soy sauce ( can be omitted for a gluten free recipe)
Boiling water
1 tin coconut milk
150ml double cream (can be omitted for a dairy free recipe)
Dice and fry onions in the oil until soft and golden in a large saucepan. Add chopped garlic chilli and ginger fry for a few moments and add the dried spices. Add coconut milk, cream if using, ground pepper, stock powder, soy and coriander. Bring to the boil. You can boil double cream with impunity but single cream will split so if you would like to use single then add right at the end. Add frozen peas and enough boiling water to cover Bring back to the boil quickly and add asparagus, mint leaves, lime juice and zest. Cook for a few minutes only until the asparagus is just tender- overcooking will spoil the colour of the soup which should be a pleasingly vivid green. Take of the heat and blend in a liquidiser or with a stick blender and check the consistency - you may need to add a little more boiling water and the seasoning - it may need a little more stock or soy. You can omit or increase the amount of chilli and seven spice if you like a milder or spicier soup. Garnish with a splash double cream if using and any combination of chopped fresh mint,coriander and dill.
Fresh Carrot Chutney Serves 4-6
5-8 carrots peeled and grated
2 onions sliced
Sunflower oil
1 tsp ground cumin
2tsp brown mustard seeds
1 1/2 tsp nigella seeds
1/2 tsp turmeric
Black pepper to taste
Salt to taste
2 tsp white sugar
Chopped fresh coriander
Fry sliced onions in a little oil in a non stick pan slowly until golden brown. Add the cumin, mustard seed turmeric and nigella and fry for a few moments on a higher heat. Add grated carrot - it should be about 1 and a 1/2 cheese graterfuls and stir until the oil and spices are evenly distributed. Turn down the heat and add the salt 'pepper and sugar. Cook until the carrot starts to become soft and translucent which should take about 5 minutes. Sir occasionally to prevent the carrot from burning on the bottom of the pan. Take off the heat and add a small handful of chopped fresh coriander or to taste. Chill and keep in the fridge. Can be kept for three days. At the cafe we use it with falafel and hummus or as an accompaniment to curries. Add to yogurt for a quick dip for veg sticks and pitta bread or serve with mild crumbly cheese like Wensleydale or Caerphilly.