best in season€¦ · spices, lime juice or white wine. march seasonal booklet.indd 2 23/02/2016...

march i n t h i s i s s u es e a s o n a l p r o d u c em u s s e l s l e t t u c eo r a n g e sd e l i c i o u s r e c i p e s f o r y o u t o t r y a t h o m edates for your diary

best in season

March Seasonal Booklet.indd 1 23/02/2016 15:04

All about MusselsMost of the mussels we eat these days are cultivated on ropes suspended from floating rafts in clean waters. They plump up naturally on plankton, converting it into nutritious meaty flesh. Farmed mussels are environmentally benign, and some research suggests their cultivation may have an overall beneficial effect on the marine ecosystem. On the plate, mussels are super-satisfying, and can always be relied on to bring full-bodied flavour to the table.

Why are mussels good for me?Mussels have the most impressive nutritional profile of all shellfish. They contain high levels of highly desirable long chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as

arthritis. Mussels are also a brilliant source of vitamins. Plus they give you a shot of important minerals, such as zinc, which helps build immunity. Mussels even contain levels of iron and folic acid to rival red meats.

Selection and Prep TipsChoose tightly closed, undamaged, farm-raised mussels for best results and to minimize “grittiness.” Farm-raised are farmed on ropes that are raised above the ocean floor. Clean your mussels thoroughly prior to cooking. We would recommend soaking them in fresh water for 20 minutes to filter water and expel sand. After soaking, use a firm brush to brush off any additional sand or other debris. Rinse again under cool tap water and dry with a towel prior to cooking. For cooking, you can flavor mussels with many ingredients but try starting with shallots and garlic. Add other herbs and spices, lime juice or white wine.


RECIPE CARD

Ingredients140g spaghetti or bucatini1 tbsp butter1 onion, finely chopped2 tsp mild curry powder2 garlic cloves, thinly sliced500g fresh mussels, cleaned and checked100ml dry white wine mixed with 50ml/2fl oz water4 tbsp double creamA handful coriander (or parsley), chopped

Method1. Boil the pasta in salted water, following

pack instructions. Meanwhile, heat a large, wide, lidded pan. Melt the butter and add the onion. Cover and cook on a medium heat for about 7 mins until soft and turning golden here and there. Add the curry power and garlic, and cook for 1 min more.

2. Turn up the heat and add the mussels to the pan. Pour in the wine (it should steam dramatically), then cover with a tight-fitting lid. Cook over high heat for 5 mins, shaking the pan every now and again, untll the mussels are wide open. Discard any that remain closed, then lift the mussels from the pan with a slotted spoon and set aside. Drain the pasta when it’s ready.

3. Stir the cream into the mussel cooking liquor, then boil hard for 30 secs or so until the sauce is the consistency of single cream. If it gets too thick, add a splash of water. Taste and check the seasoning; I like this with lots of black pepper, which gives heat, instead of using chilli. Return the mussels to the pan, add the coriander and the pasta, and toss well. Serve in large shallow bowls, with a bowl for discarded shells.

Mussel Mouclade Pasta(serves 2)


All about Lettuce

One of the oldest known vegetables, lettuce is a member of the daisy and thistle family and became known as a water plant for its refreshing properties. The name Lettuce comes from the Latin word Lactuca sativa; lactuca means milk (milky, white sap), sativa menas cultivated. There is a wide range of leafy crops that can be grown to be eaten in salads. With so many types to choose from there is one for every season. Even in the winter months, hardy leaves such as rocket, mizuna, red mustard, spinach, sorrel and land cress can be grown and harvested. They are short-lived, annual plants, which will set seed (bolt) within one year Lettuces are grouped into different types including: butterhead, cabbage, cos, crisphead and loose leaf.

A good way to grow salad is to choose a cut-and-come-again salad mix. These leaves can be cut when young, and will re-grow, providing two or three harvests before going to seed. Salad crops are mainly used fresh. They are grown throughout the world and a particularly important crop in Europe and North America. Salad leaves are not suitable for freezing owing to their high water content (they just disintegrate into a mush when defrosted). Ninety-five percent of a lettuce is water. Whilst salad leaves are usually eaten raw, they can also be lightly cooked and added to dishes. There are 8 calories in 1 cup of shredded or chopped Iceberg Lettuce (Includes Crisphead Types).


RECIPE CARD

Ingredients2-4 mixed lettuces, depending on size1L/1¾pt vegetable or chicken stock350g/12oz arborio rice30-45ml/2-3 tbsp olive oil1 clove garlic, chopped1 onion or 2-3 shallots, finely choppedsalt and freshly ground black pepper100g/3oz fresh garden peas, shelled12 spring onions, cut into 1cm/½in piecesTo finishknob of butter and a piece of fresh parmesan

Method1. Wash and roughly shred the lettuces.2. Bring the stock to the boil then turn the

heat down to simmering point.3. Heat the olive oil in a large, heavy-based

pan and add the onion or shallots. When it has started to soften, add the garlic and cook for 1-2 minutes (do not allow the onion or garlic to brown).

4. Add the arborio rice to the pan and stir well until each grain of rice is coated with oil. Pour in the first ladleful of hot stock. Stir the risotto until the stock has been absorbed, then continue to add the stock at intervals in this way.

5. About 15 minutes into cooking, when the rice is almost done, but still just a little bit chalky in the middle, add the shredded lettuce, peas and sliced spring onions. Stir gently to mix the vegetables through the rice. At first it will seem like you have added far too much lettuce, but it will soon wilt and give up its juices to the rice.

6. The risotto is ready when all the liquid has been absorbed, the peas are just tender and the rice is cooked (ideally about 3 minutes after you ve added the lettuce). It should be creamy, not dry. Stir in the knob of butter and serve immediately offering parmesan and a grater to your guests at the table.

Lettuce Risotto(serves 5-6)


All About spin AchIt’s perhaps somewhat surprising that this sunniest of fruits is at its best during the bleakest of months - during the winter, oranges supplied to the UK from southern Europe (particularly Spain) are high in quality and low in price.

Apart from forming an integral component in an unlimited number of delicious juices, oranges can be utilised in sauces for savoury dishes and in fabulous desserts where they form a heavenly match with chocolate.

HistoryOranges are thought to have their origin in a sour fruit growing wild in the region of South West China and North East India as early as 2,500 BC. For thousands of years these bitter oranges were used mainly for their scent, rather than their eating qualities.

The Romans brought the fruit to Europe and later oranges were spread to Spain by

All about Oranges

the Moorish conquests in the eight and ninth centuries. The sweet orange familiar to us today probably developed somewhat later.The fruit arrived in Central America with Columbus in 1493 and soon afterwards the Portuguese introduced them to Brazil. Sweet oranges imported from Portugal were enjoyed by wealthy Britons in the late sixteenth century.

Oranges are now an important crop in warm climates around the world, most notably Brazil, USA, Spain, North and South Africa, Israel and Australia.

DID YOU KNOW?The colour orange was named after the fruit, not vice-versa. The word orange

comes from the Sanskrit naranga meaning fragrant.


RECIPE CARD

Ingredients1kg oranges, preferably Seville2 litres water2kg golden granulated sugar150ml lemon juice, plus more if needed

Method1. Sterilise the jars and set them aside until

you are ready to pot the marmalade. Wash the fruit thoroughly. Put a plate in the freezer.

2. Put the whole oranges in your largest pan with 2 litres of water. Bring to the boil very gently, partially cover, then cook for 2 hours, until completely soft when pierced with a knife. Allow to cool. You should have about 1 litre of liquid left.

3. Cut the oranges in half, scoop out the flesh and push through a sieve. Add the flesh to the poaching liquid. Set over a medium heat, add the sugar and lemon juice, then heat until the sugar has dissolved. Meanwhile, finely slice the orange peel and add it to the saucepan.

4. Increase the heat to 104.5C/220.1F. Stir once or twice, but not too much, as stirring cools the pot. Spoon a bit on to the chilled plate and see if it wrinkles when you push a finger through. If not, return to the heat with 50ml more lemon juice for 10 minutes. Repeat until you have the correct set. Cool for 10 minutes to allow the peel to distribute, then pot into hot jars using a jug or funnel. Seal, label and eat within 18 months.

Orange Marmalade(serves 6, 330ml jars)


DIARY DATESSt Davids Day

1st MarchSt David is the patron saint of Wales.

March 1 is a day of celebration of both St David’s life and of the Welsh culture in Wales. People attend special church

services, parades, choral recitals or Welsh literature readings. Schools plan

celebrations, often involving choirs, on the day.

The Welsh flag, a red dragon on a white and green background, is displayed

prominently. Children, particularly girls, and some adults wear traditional costume.

St Patricks Day17th March

The day honors Saint Patrick in Ireland. It also celebrates the culture and heritage

of the Irish population. People wear green attire and attend parades and festivals.

Church services are attended. Restrictions on drinking alcohol and eating are lifted

on this day. Irish food and parties are celebrated in pubs. Water was even

dyed green in the Chicago River in 2005. Symbols include the shamrock, anything

green, Irish beer, and the leprechaun.

Mothering Sunday6th March

Mothering Sunday - or Mother’s Day - is a celebration of mothers and the

maternal bond, and traditionally children give flowers, presents and cards to their

mothers, and other maternal figures such as grandmothers, stepmothers and

mothers-in-law.

Mothering Sunday is held on the fourth Sunday of Lent. It is exactly three weeks before Easter Sunday and usually falls in the second half of March or early April.

Sport Relief18th - 20th March

Sport Relief is a biennial charity event from Comic Relief, in association with BBC Sport, which brings together the worlds of sport and entertainment to raise money. At the heart of the campaign is the “Sport Relief

Mile”, which involves members of the public doing their bit for charity.

Comic Relief teamed up with the newly established Sport Relief initiative in 2002

and alternates with Sport Relief, airing every second year in March.


best in season€¦ · spices, lime juice or white wine. march seasonal booklet.indd 2 23/02/2016...

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