Oakford - Tiverton
Harton Farm Recipes
Melt butter in saucepan and fry onion until transparen.
Add potato, toss to coat and fry for a minute or two, then add stock and cook until potato is soft.
Add sorrel leaves, and leave til they just turn colour maximum ½ minute, as you don't want to boil them and lose their delicate flavour.
Add wine and cream (never milk as it will curdle), whizz in a blender, and reheat gently before serving.
medium onion, chopped
Sweat the onion in butter.
Toss potato in frying mix for a minute or two.
Add stock and cook until potato almost done.
Add watercress and cook lightly until stems have softened.
Take off the heat, mix in the milk, then blender the soup, and reheat gently.
Borshch (beetroot soup)
You can make the soup three ways:- with the vegetables grated / finely chopped like a chowder; thick and smooth in a blender; strained and thin with the vegetables discarded, like a consommé, but I think that's a waste of good veg!
medium onion, thinly sliced and clove of chopped garlic, sweated together in 1 oz butter
When the onion has just lightly browned, add the potato, carrots and turnip, let them get coated with butter, then add the stock.
When they have been cooking for a few minutes add ¾ of the beetroot, and simmer until soft. As the soup cooks, the crimson colour will change to brick red, which is why you keep the last ¼, to restore the colour 5 minutes before serving.
Sweat the onion and garlic together until translucent.
Peel the celeriac and dice it, but work quickly otherwise it will discolour.
Add celeriac to pot, then stock and celery seed.
Bring to the boil and cook thoroughly it is quite a hard vegetable.
Blender, adding cream / milk and sherry.
Elizabethan pork chops
Seal and brown pork chops in a frying pan with a little oil, then transfer them to a hot oven in a large flat baking dish / pan.
When the pork chops are half cooked, turn them over and add onions which have been fried until translucent, ½ pint dry cider and de-stoned halved fruit. By the time the chops are cooked, the sauce will have reduced and the fruit will have softened.
You can omit the fruit and just serve the chops with home-made quince or crabapple jelly.
Braised pheasant with pears
You will need 2 or 3 Conference pears or similar not the very sweet kind.
Brown the pheasants in a frying pan with a little oil, and then place them in a large casserole with fried onions and dry cider and cook, covered, on a slow heat for one hour maximum, or until done (time will vary according to the age of the bird).
When nearly done, strain the liquid into a saucepan, add the peeled and sliced pears, and reduce the sauce to the required consistency. The pears will cook during the reduction process.
1 tbsp ground ginger
Mix spices together in a bowl.
Put lamb in a large container, tip in spices and coat evenly.
Brown lamb in oil in small batches, saving ½ the oil for onions.
Put lamb in casserole, then cook onions and garlic til soft but not brown.
Add onions and all other ingredients to casserole, bring to boil, cook for 2 hours.
Serve with cous-cous.
1 clove garlic
Sweat garlic and shallots in 1oz butter until soft. Add sugar, berries, vinegar, ginger, stock, salt and pepper and bring to boil. Simmer 10 minutes, then cool, then blitz in blender and strain thru' a fine sieve. Bring back to boil. Take off heat, swirl in remaining butter to make a glossy sauce.
Scrub a piece of horseradish root about ½ -¾ inch in diameter. Chop roughly, then put in the sort of blender / grinder that will do spices or coffee beans. Be careful when you take the lid off because the plant oils are very volatile and very pungent. Mix with a little cream. If you freeze any leftover sauce it will lose its bite.
Asparagus peas These are not really peas at all, but have pretty little red pea-like flowers growing on a low bushy plant. The pods are winged and should be eaten 1-1½ long before they get parchmenty. Seeds must be started in a greenhouse and planted out after the last frosts. Cook very lightly.
Red orache Atriplex hortensis rubra. This is a spectacular, self-seeding plant whose leaves purple-red leaves can be washed, cut roughly and stir-fried with a little soy. Unlike a lot of coloured vegetables, the colour is not lost in cooking. It will be productive throughout the summer. When it starts to set seed, the plant may be nearly 5 feet high it makes spectacular flower arrangements.
Giant red mustard This Chinese leafy vegetable will be ready long before your summer cabbages, and will fill that late-spring gap which comes when fresh vegetables are in short supply. It has a strong, refreshing, irony taste. Shred young leaves and stir fry with a little sesame oil and soy.
Simmer blackberries and sugar together til soft and juicy.
Sprinkle the gelatine powder over the hot water in a heatproof bowl so that the gelatine dissolves. Stir in the lemon juice.
Rub the hot blackberries thru' a sieve, then stir in the gelatine mix.
Leave until beginning to set.
Whip the cream until slightly stiff, fold into the fruit mix, followed by the egg whites.
1½lb rhubarb, washed and chopped
Stew the rhubarb gently with the sugar and a splash of water until cooked but not mushy.
Allow to cool (else the topping will be soggy), then strain off any surplus juice.
Combine other ingredients together by the rubbing-in method.
Put fruit in an ovenproof dish, cover with the topping and cook in a medium oven until golden.
Real vanilla ice cream
½ pint single cream
Bring the single cream to simmering point with the vanilla pod in it, then leave it aside to infuse for at least an hour. Scrape out some of the vanilla seeds if you want.
Whisk together the egg yolks and sugar, add to the vanilla mix and stir over a very slow heat until the custard thickens enough to coat the back of a wooden spoon. If you try to hurry it, the mix will curdle.
Whip the double cream til thick, then fold into the cooled custard, and fast-freeze.
When the ice-cream starts to solidify, bash it around a couple if times to stop large ice crystals forming.