Hampshire Farmers' Markets

Ingredients

1 apple
Pinch of salt
4oz  self raising flour
1oz  butter
Granulated sugar
4 tbsp milk
½ pint water
4oz blackberries

Method

Peel core and quarter apple. Sift flour and salt into bowl and rub in butter. Stir in 3 tsp sugar and mix to a soft dough with milk.
Divide dough into 4 and cover each apple quarter.
Dissolve 1 tbsp sugar in water in a pan and bring to boil.
Add blackberries and place dumplings in pan cover and simmer for 25 minutes.
Serve with Jersey cream.

HFM Recipe 27 – Blackberry and Apple Dumplings- PDF download

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Recipe provided by Durleighmarsh Farm Shop

Ingredients
4½oz vanilla sugar
4½ oz softened butter
2 free range eggs
4 ½ oz flour
1 tsp baking powder
1lb blueberries
Lurgashall Bramble liqueur
Icing sugar
Cinnamon
Method
Cream butter and sugar and add eggs and mix. Sift in flour and baking
powder into mixture and stir in well. Put the mixture into a buttered
pudding bowl.
Put blueberries in pan with good glug of liqueur and a little icing sugar
and heat until juices start to run.
Remove from heat and add pinch of cinnamon. Pour fruit over creamed
mixture.
Secure with foil and string and steam for 2 hours in large pan of boiling
water.
Serve with thick Jersey cream!

HFM Recipe 14 Steamed Blueberry Pudding – download as PDF

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Asparagus, watercress and pan roasted cherry tomato risotto

Serves 4

Ingredients:

4 tbsp olive oil or Pratt’s Rapeseed oil

4 shallots finely chopped

2 garlic cloves sliced

2 bundles of British asparagus trimmed
and cut into 3cm lengths

100g red and yellow cherry tomatoes cut in half

200g  risotto rice

1 small glass of white wine

1 ltr hot chicken or vegetable stock,

2 bunches of watercress roughly chopped

50g lightly salted butter, cut into cubes

50g grated Parmesan

Salt and cracked black pepper

Method:

1. In a large saucepan, heat 2 tablespoons of olive oil and then add the shallots and garlic. Sweat for 10 minutes until the shallots and garlic turn translucent without any colour.
2. While the shallots and garlic are cooking, heat a medium sized frying pan, add the rest of the oil. When the oil stars to smoke add the asparagus and tomatoes. Season with salt and pepper, cook for a 30 seconds or until the tomatoes start to wilt slightly, then remove from the heat and set aside.
3. By now the onions should be ready, stir in the rice and keep cooking and stirring until the rice has also turned translucent, then add the wine and simmer until it has reduced by half.
4. Now start to add the hot stock, stirring the rice every now and then. Keep adding the stock a little at a time until the rice is cooked with a slight bite to it. About 20 minutes.
5. When the rice is cooked, stir in the watercress, asparagus and tomatoes. Remove from the heat and add the butter and half of the Parmesan, season with salt and pepper.

HFM Recipe 24 – Asparagus, tomato & watercress risotto – Download as pdf

Recipe from British Asparagus

Asparagus Amandine

Ingredients

1lb Asparagus spears
1 tbsp butter
2 tbsp grated onion
4fl oz dry white wine
4oz blanched almonds finely chopped
10oz sour cream
Breadcrumbs and  butter to finish

Method
1. Steam asparagus until tender. Melt butter in pan and cook onion until soft. Add wine and boil until almost evaporated.

2. Stir in sour cream and bring to boil, sieve sauce and season. Put asparagus in shallow baking dish and spread sauce over.

3. Sprinkle with almonds, dot with butter and breadcrumbs and brown under grill.

HFM Recipe 3 – Asparagus Amandine – Download as pdf

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Manor Farm Pork Recipe  Pig’s Cheek/Chap with Crackling

Serves 4 – 6

Ingredients:
Source Pigs’s cheeks from Manor Farm Pork at Hampshire Farmers Markets or online at www.manorfarmpork.co.uk

Method

This great value dish is totally delicious.
Pigs cheeks or chaps are hard to find in a butchers and impossible in the supermarket, but you can order them from Manor Farm Pork.

Simply rub salt on crackling, roast slowly for several hours producing an even richer flavour than belly of pork. HFM Recipe 23- Pigs Cheeks with Crackling (PDF)

Faggots

Serves 6

Ingredients:

500g Pigs Liver, minced or finely diced

500g Pigs Hearts, minced or finely diced

500g Pork Mince

200g Onion, finely diced

150g Breadcrumbs

Tablespoon of Mixed Herbs

Salt and Pepper to taste

Method:

Mix ingredients together in a bowl. Then separate into 12 evenly sized balls and place on a greased baking tray.  Cook in oven at medium heat for approximately 30 minutes, or until cooked.

HFM Recipe 22- Faggots (pdf)

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Ingredients (for 2)2 medium sized cooked beetroots2 handfuls of watercress

2 thick slices (1.5cm) of bread of your choice crusts removed and cut into a square of approx 7cm x 7xm2 thick slices of goats cheese Good glug of olive oil

Good glug of balsamic vinegar

2 dessert spoons of red onion marmalade

(I make my own which I use in my quiches, e-mail me if you’d like the recipe)

Method1. Pre-heat your oven and a baking tray to 180C or gas mark 5

2. Cut your beetroots into segments like oranges (use a fork to hold the beetroot to avoid getting red hands)3.Heat a good glug of olive oil in a frying pan and gently warm through the beetroot for approximately 8-minutes, you’re just warming through, not cooking or colouring the beetroot so make sure you turn the beetroot regularly4.Meanwhile place your squares of bread on the pre-heated baking tray and return to the oven for 5-minutes

5. Place a handful of watercress in the centre of each plate

6. After the bread has been in the oven for 5-minutes remove from the oven, place a table spoon of red onion marmalade on each piece of bread and a slice of goats cheese on top of this and return to the oven for a further 5-minutes

7. The beetroot should be done by now so remove from the pan and place around the watercress to make it look like a star

8. Return the pan to the heat and pour in a good glug of the balsamic vinegar allow this to gently bubble and reduce whilst constantly moving around the pan to stop it from catching and burning, this should take only about a minute

9. Whilst that’s doing you can quickly remove the crouton of red onion marmalade and goats cheese and place this on top of the watercress

10. Next remove the balsamic reduction from the heat and gently spoon or pour this around the edge of the plate in a continuous circle

HFM Recipe 24 – Warm Beetroot and Goats Cheese Salad – PDF

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The shooting season is now over for many animals, but wild rabbits can be bought all year round. They are excellent value and the lean meat makes a tasty change from chicken or red meat. Try making this seasonal casserole next time you visit a Hampshire Farmers’ Market.

Serves 4

Ingredients

2 tbsp butter, plus a little oil

1 rabbit, jointed

16 button onions or small shallots, peeled

16 button chestnut mushrooms

6 rashers of smoked bacon, cut into strips

4 cloves of garlic, finely chopped

1 heaped tbsp plain flour

500ml beer or ale

2 bay leaves, small bunch of thyme, half a leek and some parsley stalks tied together with string

Sea salt & crushed black peppercorns to season

Method

Pre-heat the oven to 150°C / GM4. In an oven-proof casserole dish over a medium-high heat, seal the rabbit pieces on all sides in the butter and oil until nicely browned. Remove from the pan, add the onions or shallots and colour all over. Add the bacon and sauté until golden and sizzling. Add the mushrooms and garlic and continue cooking for 1 minute. Stir in the flour then add the beer, scrapping the bottom of the pan to release any sticky bits. Return the rabbit pieces along with the trussed herbs and bring to the boil. Cover the casserole and slowly braise in the oven for 1 ½ to 2 hours or until the rabbit is tender and the sauce is has thickened. Season to taste and serve with fluffy mashed potatoes (made with farmers market potatoes, cream & butter of course!) and shredded Savoy cabbage, stir fried with onion and garlic, lightly dressed with balsamic vinegar.

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Lemon meringue pie is a British classic, and rightly so. Apart from looking stunning with all that swirling cloud on top, it combines contrasting flavours and textures. The crunch of the meringue, the softness of the cream and the sharp tang of the lemon more than makes up for the lack of pastry.

Ingredients:

I Jar Pinkham’s Lemon Curd

125ml/4floz whipping cream

For the meringue:

2 free-range egg whites

100g/4oz caster sugar

1. Heat oven to 120C/fan 100C

Make meringue by whipping the egg whites until quite stiff, then gradually whisking in the sugar, 1 tbsp at a time. Once you have a glossy-looking mixture, dollop 6 blobs onto a baking tray lined with non-stick baking parchment and pop in the oven for 2 hrs.

2. To assemble, roughly crunch up the meringue so that you have a mixture of different-sized chunks and textures. Reserve a little of the lemon curd, then fold most of it, followed by all the cream, into the meringue before dividing the mess up into bowls (this is important to create the ripple effect). Finish off by running the remaining curd over the mixture in the bowls. You could garnish the pud with some lemon zest or mint. It is best to put this together at the last minute or the meringue could lose some of its crunch and become rather soft.

Know-How: Meringues keep really well for a few days in an airtight container or tine, if you want to make them ahead. Or to save yourself the hassle buy your meringue from our producers at the HFML markets – there are several outlets from which to choose.

HFM Recipe 16 – Lemon Meringue Mess
Cook Yourself Thin

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Pancake Recipes:

Ingredients
600g Self-raising All-Purpose flour
1 tsp Salt
1 tsp Bicarbonate of soda
50g Sugar
750ml Buttermilk
250 ml Milk
115g Butter
4ea Eggs
1 tbsp Vanilla extract
Method
First sift the dry ingredients together. Then combine the wet ingredients and add to the dry. The mixture should be slightly lumpy.
Pour some of the mixture into a hot frying pan, slightly oiled, so that it forms a 4” diameter pancake and cook until golden brown on both sides.

HFM Recipe 6 – PANCAKES – Download as PDF

Savoury Cheese Pancakes

Ingredients
600g potatoes
150g medium strength cheese (Lyburn, Loosehanger, Bookham Cheese
1egg (Hyden Farm, Hunts Hill)
25g flour
Small clove of garlic
Salt and freshly ground pepper
Chopped watercress (Mapleleaf)
2 tbsp Extra virgin rapeseed oil (Pratt’s Food)

Method
Peel and grate potatoes without washing them and grate the cheese
Crush the garlic and chop the watercress
Mix the potatoes, cheese, flour, garlic and watercress and season
In a lightly-oiled non-stick pan, make into pancakes (small but thicker
than ordinary pancakes) and cook on a high heat for approx 10-15
minutes. As soon as the pancakes are nicely browned, turn and cook
the other side and serve warm with salad.

HFM Recipe 8 – Savoury Cheesy Pancakes – Download as PDF

Stuffed Pork Chops & Orange Rice

Ingredients
4 thick pork chops (Bowtell’s Farm Shop)
1/2 tsp dried sage
1 small onion
1/2 oz butter
1 dessert apple, peeled
and cored
salt and pepper
2oz white breadcrumbs
4 tbsp raisins
15fl oz chicken stock
5 fluid oz orange juice
8oz long grain rice
orange slices and parsley to garnish

Method
Heat the oven to 375deg (gas 5) With a sharp  pointed knife make a slit through the fat towards the bone to make a large pocket.
Chop finely the sage, onion and apple and mix together.
Heat the butter and fry the mixture for about 5 mins.
Add breadcrumbs and raisins and season with salt and pepper and mix thoroughly.
Divide this stuffing between the pork chops using it to stuff each pocket.
Put chops in a greased ovenproof dish and cook for about 50 mins until cooked through.

Put rice, stock and orange juice into an ovenproof dish, cover and cook below the chops in the oven for about 45 mins until the juice is absorbed.
Serve the stuffed pork chops on top of the rice.  Garnish with the orange slices and chopped parsley.

Stuffed Pork Chops and Orange Rice – Dwonload in pdf

For more pork recipes from Trudie Bowtell, click here

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FRENCH ONION SOUP

5 Large White Onions
2 Cloves of Garlic

4 Sticks of Celery
1.5ltrs of Vegetable Stock
3 Tablespoons of Molasses
1 Teaspoon of Yeast Extract
1 Teaspoon of French/Dijon Mustard
1 Teaspoon Oregano
Salt & Pepper to your taste
4 Tablespoons of Frying oil

Peel and finely slice onions and dice garlic, then finely slice celery. Heat up oil in the pan, add onions garlic and celery and cook on a low heat until onions turn a golden brown colour.  Add the vegetable stock and rapid boil for 10 minutes, then add the molasses, yeast extract, mustard and oregano and boil for a further 5 minutes. Add the salt & pepper to your own taste and serve.

CURRIED PARSNIP SOUP

1 Small Onion
2 Cloves of Garlic
1 Small Carrot
1Kg Parsnip
1.5ltrs of Vegetable Stock
1.5 Teaspoons of Mild Curry Powder
2 Tablespoons of Frying Oil
Salt & Pepper to your own taste

Peel and finely dice onion, garlic and carrot. Peel and roughly chop the parsnip. Heat up the oil in a large pan and add the onion garlic and carrot and cook on a low heat until onion starts to brown. Add the vegetable stock and parsnip and cook on a low heat for 45 minutes. Add the curry powder and cook for another 15 minutes on a high heat.

Remove from heat and liquidise, add salt & pepper to your own taste and serve.

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