Great recipe ideas for
your farm-fresh produce!
Warm Potato, Pepper & Bacon Salad
Ingredients:
· 800g new or salad potatoes, halved if needed
· 2 red peppers, thickly sliced
· 2 tbsp olive oil (optional)
· 4 rashers smoked back bacon, diced
· 2 courgettes, coarsely grated
· 4tsp sherry vinegar
Method:
Preheat the oven to 200oC, gas mark 6
Place potatoes, pepper, oil (if using) and bacon in a small roasting tin and bake for 20 minutes. Allow to cool slightly.
Mix in the courgette and vinegar and serve warm
Tip:
For a delicious weekend brunch, serve topped with a poached egg !
Courgette, Bacon & Brie Gratin
Get creative with some summer comfort food - courgettes are at their best in August!
Ingredients:
-
3 tbsp olive oil
-
600g courgettes, sliced on the diagonal
-
4 rashers of smoked back bacon, chopped
-
1 onion chopped
-
1 small clove of garlic, crushed
-
200g risotto rice
-
150ml dry white wine
-
850ml hot vegetable stock
-
160g pack blue or plain brie cheese
Method:
Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.
Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.
Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.
Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.
Bon Appetit! Kelly