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  1. #25
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    sounds good. growing your own produce is sooooooo much more satisfying than going to Tesco and picking up something and putting it in your trolley.

    i hope to be able to make lots of nice dishes next year when the allotment kicks back into order.
    All vehicles now running 100% biodiesel...
    For a cleaner, greener future!

  2. #26
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    TonyF is offline Cropper
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    Of course you're not my old Nan Flummers, she's been in the compost heap since 1978.
    TonyF, Dordogne 24220

  3. #27
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    JERUSALEM ARTICHOKE & RED ONION SAUTE

    taken from Catherine Mason's VEG cookbook

    4 small red onions
    7g butter
    1 tblsp. olive oil
    piece of fresh ginger
    2 tsps fennel seeds (for less explosions...!)
    450g JA's, sliced into 5mm rounds
    3 or 4 tblsps. veg stock
    S & P

    Peel the onions and cut them into quarters lengthwise, leaving enough of the base to keep them connected. In a wide shallow pan, melt the butter, along with the olive oil, over a medium heat and saute the onion quarters, ginger and fennel seeds. After about 7 mins, add the artichoke slices and continue cooking over a moderate to high heat for a few mins more until the veg are slightly browned.

    Add the veg stock and about half a teasp of salt, bring it up to the boil, put a lid on the pan and reduce the heat to a gentle simmer. Cook, shaking the pan occasionally for about 25 mins until the veg are tender but not disintegrating. Add more liquid if needed to stop it drying out.

    When the artichokes are tender, taste and adjust the seasoning.

    THIS IS DELICIOUS !

  4. #28
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    Default Jerusalem Artichoke Gratin

    And this one I made with Sheep Cheese (as I had no Emmy)
    The recipe comes from my Aga Four Season cookbook

    450g Jerusalem artichokes
    300ml milk
    25g butter
    25g flour
    S & P
    grated nutmeg
    100g Emmental Cheese, grated

    Place the JAs in an ovenproof casserole with about an inch of water and a pinch of salt. Cover and bring to the boil. Drain off the water and place the covered pan in the simmering oven (ordinary ovens, medium temp) for about 30 mins, until the JAs are tender. Butter an ovenproof dish. Slice the artichokes and put in the dish.

    Make the sauce by placing the butter, flour and milk into a saucepan and whisk until boiling. (then whisk rapidly, still boiling to cook out the flour, or the gratin with taste yukky-floury). When the sauce has thickened and is smooth, season with pepper and nutmeg. Stir in half the cheese and pour the sauce over the artichokes. Sprinkle on the remainder and bake on the second set of runners from the top of the roasting oven (ordinary ovens, hot-ish) for about 10 mins, until bubbling and gordon brown.

    Tis scrumptious this!

  5. #29
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    Default Fartichoke and Almond Rosti

    This one I've just found in Cooking Outside The Box by Keith Abel

    Serves 4:
    1 mug Jerusalem artichokes (when peeled and grated)
    half mug of flaked almonds (or any nuts)
    2 tsp freshly chopped rosemary
    Dried chilli flakes, optional
    Juice of half a lemon
    half mug of flour
    S & P
    Olive Oil

    Squeeze out any excess moisture from the grated fartichokes with your hands and place in a bowl. Mix in the almonds, rosemary, chilli flakes, lemon juice, flour and seasoning. Divide into four equal parts, gently moulding each one into a thick cake.

    Pour a good glug of olive oil into a pan and heat gently. Place the cakes in the pan and slightly flatten each one with a spatula. Gently fry, turning once, until gordon brown on both sides and cooked in the centre.

    Not made this recipe yet, but deffo will be, as they sound GORGEOUS!

  6. #30
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    Flummery is offline Gardening Guru
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    Quote Originally Posted by TonyF View Post
    Of course you're not my old Nan Flummers, she's been in the compost heap since 1978.
    I sometimes have a considerable quantity of that under my nails Tony! (I do scrub it off before entering the kitchen I hasten to add!)
    Whoever plants a garden believes in the future.

    www.vegheaven.blogspot.com Updated March 9th - Spring

  7. #31
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    bubblewrap is offline Mature Fruiter
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    Cream of Artichoke soup.

    2lb Jerusalem artichokes.
    2oz butter.
    1 medium onion.
    2 celery sticks.
    2 bay leaves.
    salt & pepper.
    1 pint creamy milk.
    1 tablespoon chopped parsley.

    Peel the artichokes & chop them.
    Melt the butter and cook the sliced onion until soft and golden.
    Add the artichokes,chopped celery, bay leaves and seasoning.
    Cover and cook gently for 20 minutes until the vegetables are soft.
    Remove the bay leaves.
    Put through a sieve, or liquidize in a blender.
    Add the milk and reheat adjusting the seasoning.
    Serve very hot, sprinkled with parsley.
    The river Trent is lovely, I know because I have walked on it for 18 years.
    Brian Clough

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