Farmers Market

Recipes

FROM ERSHAM FARM

Turkey jambalaya

This recipe is only a guide and can be varied according to ingredients available and tolerance to spices. Cooking the rice in a good chicken stock improves the flavour.

Serves 6.

About 500g (1lb) cooked turkey, cut into bite-sized pieces
2 large red peppers
1 large green pepper
2 onions, chopped
2 tablespoons olive oil
2 cloves of garlic, crushed
375g(12oz) oak smoked Toulouse sausage or chorizo sausage, skinned and cut into 1cm ( 1/2in slices)
Brown Basmati rice measured to the 300ml (1/2pt) level in a measuring jug
500ml (1pt) chicken stock
1 heaped tablespoon tomato puree
1 heaped teaspoon hot paprika
1 teaspoon mixed dried herbs
Salt and freshly ground black pepper

Slice the peppers in half and remove the seeds and pith, then slice each half into six strips. Heat the oil in a large flameproof casserole and cook the peppers, onions, garlic and slices of smoked sausage gently for 5-10 minutes, stirring from time to time. Then add all the remaining ingredients, give it a good stir and bring up to the boil. It's important to keep the rice down in the liquid. Cover with a lid and cook over a gentle heat for about 50 minutes, or until the rice is cooked. Serve with a salad.

FROM NUT KNOWLE FARM

WEALDWAY GOATS CHEESE IN FLAKY PASTRY

Serves two people.

1 x Wealdway Goat Cheese Log (any flavour )
2 x Rashers Bacon (how about Egypt Farm's )
Flaky Pastry
Beaten Egg
Wrap Wealdway Log on Bacon then in flaky pastry, brush with beaten Egg and bake in oven at 220c for 30 minutes, serve with salad or vegetables.

Ideal for light lunch or starter.

Courtesy of Farmers Weekly

FROM EGYPT FARM

Aromatic Braised Belly of Pork

Serves 4

1 Whole Pork Belly from Egypt Farm
1 Carrot
1 Onion
2 Celery Sticks
4 Garlic Cloves
3 Star anise
200 ml (7floz) Soy Sauce
2 tablespoons of Vinegar
10 cm piece of fresh ginger root
1/2 handful of Peppercorns
1 tablespoon of Redcurrant Jelly
4 Spring Onions, to serve
Oil

To prepare the pork, remove the rind, set aside for roasting separately. Remove the rib bones and discard, then roll up quite firmly and tie into a roll with string. Preheat the oven to 150C (300F/Gas2). Chop up the vegetables and thinly slice the ginger. Heat a little oil in a roasting pan, when the oil is very hot, place the pork in the pan and brown all the sides of the joint.

Remove from the pan and set aside. Add a little more oil to the pan and add the chopped vegetables. Cook for about five minutes then add the remaining ingredients together with 100ml of water. Return the pork to the pan, placing it on top of the vegetables and bring to the boil, simmer and cover. Place it in a low oven for at least 3-4 hours carefully turning the meat from time to time, until the meat is tender. To test, push a thin skewer into the middle of the meat - there should be no resistance. To have some crackling, increase the oven temperature to 200C(400F/Gas 6). Dry the rind and brush a little oil over the top and sprinkle with salt. Cook until crispy, watch that it doesn't brown too quickly. Lift out the meat and set aside to rest and keep warm. Strain the pan juices into a pan and reduce until of a syrupy consistency, but dont over reduce as the soy sauce may make it very salty. To serve, remove the string and cut the pork into thick slices. Spoon the sauce over the meat and stew with spring onions, new season asparagus and some crispy egg noodles.

Gingernut Pork Chops

Preparation: 20 Mins
Cooking 50 minutes

2 even sized, Egypt Farm Pork Chops
½ tsp ground black pepper
Pinch salt
½ tsp ground ginger
Good pinch each rubbed sage, ground coriander and paprike
2 tbsps oil
½ small onion, finely chopped
½ stick celery, fined chopped
1 clove garlic, crushed
200 ml / 7 fl ozs chicken stock
6-7 gingernut biscuits, crushed

Trim the chops of any excess fat. Mix together the seasoning, herbs and spices and press the mixture firmly onto both sides of the chops.
Heat half the oil in a large frying pan and, when hot, add the chops. Brown on both sides and remove to a plate.
Heat the remaining oil in the pan and add the onion, celery and garlic. Cook to soften and pour on the stock.
Return the chops to the pan, cover and cook for about 30-40 minutes, or until tender.
When the chops are cooked, remove them to a serving dish and keep them warm. Stir the crushed gingernuts into the pan liquid and bring to the boil.
Stir constantly to allow the gingernuts to soften and thicken the liquid. Boil rapidly for about 3 minutes to reduce, and pour over the chops to serve.

FROM GREENWAYS FRUIT FARM

Apple Sundae

Serves 4

2 Greenways Fruit Farm eating Apples
40g / 1½ oz barbados sugar
50g / 2 oz chopped mixed nuts
300 ml / ½ pint yoghut

Wash and coarsely shred unpeeled apples, discarding core.
Put into 4 individual glasses.
Sprikle with sugar and add alternative layers of chopped nuts and yoghurt.
Finish with a sprinkling of nuts.

EGG RECEIPES FROM BATTS FARM

Two quick and easy meals

EGGS BENEDICT

4 Batts Farm Eggs
4 slices bread
4 thin slices lean ham
150 ml (1/4 pint) sauce hollandaise
chopped parsley

Toast the bread on both sides. Poach the eggs, keeping the hollandaise sauce warm.
Top each slice of toast with a folded slice of ham, then the hot poached egg and finally
coat with hollandaise. Sprinkle with chopped parsley and serve at once.

Serves 2

SPANISH OMELETTE

6 Batts Farm Eggs, lightly beaten
45 ml (3 tbsps) Olive Oil
2 large Potatoes, peeled and cut into l cm (1/2 in) cubes
2 large Onions, skinned and coarsely chopped

Salt and freshly ground Black Pepper

In a medium sized frying pan, gently heat the olive oil. Add the potatoes and onions and
season with Salt and Pepper. Saute, stirring occasionally, for 10 -15 minutes until golden
brown. Drain off excess Oil and quickly stir in the Eggs. Cook for 5 minutes, shaking the pan
occasionally to prevent sticking. If you wish, place under a hot grill to brown the top.
Turn out on to a warmed serving plate.

This is basic Spanish Omelette, but other vegetables may be added, such as chopped fresh
red pepper, tomatoes, peas, mushrooms, spinach. Either add them raw at the beginning or
stir cooked vegetables into the eggs (peas and spinach should be added already cooked)

Serves 4.

ERSHAM FARM POULTRY

Baked Chicken Pieces

This recipe is so easy and quick to prepare as well as being tasty and wholesome. Serves 4.

8 chicken thighs or drumsticks
150g (5oz) smoked ham or local smoked bacon, diced
1 medium onion, thinly sliced
One 500g can of chopped tomatoes
2 cloves of garlic, chopped
1 tablespoon whole-grain mustard
150ml (5fl oz or 1/4pt) Madeira or sweet sherry
1 tablespoon olive oil
1 teaspoon mixed dried herbs
½ -one 400g can of cooked cannelloni beans, drained and lightly rinsed
A good pinch of salt and plenty of freshly ground black pepper

Position a rack in the middle of the oven. Preheat the oven to 190C (375F, Gas 5).
Combine all the ingredients apart from the chicken and mix well.
Spread this mixture in the bottom of a shallow roasting tin or baking dish just large enough to hold the chicken in a single layer.
Place the chicken pieces on top and brush with a little more oil. Season the chicken pieces and bake, uncovered, for about 60 to 80 minutes, (depending on the size of the chicken pieces) basting half way through the cooking time.

The chicken should get nice and golden, if the pan seems a little dry add more Maderia or water.
You may need to cover with foil whilst cooking if it is browning too quickly. When the chicken is cooked through, transfer to a dish.

Taste and adjust the seasoning, then pour the sauce/mixture over the awaiting chicken pieces. I like to serve it with just plenty of purple sprouting broccoli, steamed and served with a little butter. Wilted spinach that has been cooked until just tender, about 2 minutes and seasoned is another choice.

COURT LODGE ORGANIC DRINKING YOGURT

Court Lodge is a mixed Organic farm on the edge of the Pevensey Levels. The dairy herd is managed with animal welfare as a priority. All ingredients are certified Organic, and the milk has not been homogenised or standardised, and the drink is less than 3% fat.

Court Lodge Organics are available from Heathfield Farmers Market held at the Co-Op Car Park.

Apricot Cream

1 14 oz Tin Apricots
1 Tub of either Curd Cheese or Fromais Frais
1 small Court Lodge Organic Apricot Yogurt
1 Orange Jelly

Take most of the juice out of the tin of Apricots
Liquidise Apricots and remaining Juice
Add the Curd Cheese or Fromais Frais
Liquidise together with the Apricots
Add the Apricot Yogurt and liquidise with Apricot mixture
Melt the Jelly (do not add water) in a mircowave
Add to Arpicot mixture and liquidise
Pour into a Bowl and place in fridge

Serves 4

Mango Smoothie

1 cup natural pouring Yogurt
1/2 cup Mango pulp (fresh or canned)
1 cup crushed ice
3 table spoons sugar
Blend all of the above. Add a little water
if the consistency is too thick.
Keep refrigerated. Serve chilled.

Serves 4

Tomatoes with Ricotta & Parmesan Filling

Ingredients:
100g grated Twineham Grange Farms Parmesan Style
200g Twineham Grange Farms Ricotta
6 large tomatoes
4 teaspoons olive oil
garlic, parsley, basil, oregano, salt and pepper

Remove the tops of the tomatoes and take out the pulp and seeds. Sprinkle with salt and leave upside down to dry.

Filling:
Blend together the ricotta, parmesan, salt and pepper with the olive oil and add ground garlic together with the basil, oregano and parsley. Fill the tomatoes with this mixture and lay them in an oven pan. Cook in the oven for twenty minutes on a medium heat.