Whitstable Farmers Market

Meat, Eggs & Dairy - Veg & Plants - Bread - Goodies - Preserves & Honey - Home Made - Crafts - Woodlands

Seasonal Recipes

Please send in your recipes to info@whitstablefarmersmarket.co.uk

Autumn - Apple Chutney, Mango Style!

In response to many requests from friends and family, this recipe is posted here by popular demand.

This chutney really tastes like sweet mango chutney but uses apples grown locally - a great way to use up all those apples and enjoy the tastes all throughout the year with savoury food and in sandwiches.

Ingredients:

4 large cloves garlic

5cm/2 in ginger root

250ml/8 fl oz wine vinegar

800g/1 3/4 lb sugar

seeds from 6 black cardamom pods (from Herbaceous, Oxford St Whitstable))

2.5ml/1/2 tsp black peppercorns

2.5ml/1/2 tsp cloves

500g/18 oz firm apples, unpeeled and roughly chopped

10ml/2 tsp ground red chili

10ml/2 tsp salt

Method: Blend the garlic, ginger and 45ml/3 tbsp of wine vinegar to a smooth paste in a blender or food processor. Heat the remaining wine vinegar in a heavy-based pan over a medium heat. Add the sugar and boil until the sugar has dissolved. Skim off any scum. Coarsely grind the cardamom seeds (it's worth buying an electric spice grinder if you're multiplying this recipe to make large amounts!), peppercorns and cloves then add them to the pan with the remaining ingredients and bring to the boil. Reduce the heat to medium-low and cook, uncovered, until the apple is tender and the chutney is thick. Pour into warm jars and srew down tight.

 

Winter - Red Cabbage Coleslaw

 

A favourite recipe for eating fresh salad through the winter months.

Red/white cabbage, carrots, apple, onion, sunflower seeds, Shoyu (Soy sauce).

Dressing: olive oil, balsamic vinegar, white wine vinegar, garlic cloves, honey, mustard, black pepper, sea salt, dried oregano, mayonnaise.

1/4 of a red or white organic Ripple Farm cabbage - very thinly sliced

Equal amount of organic carrots - roughly grated

1 apple (optional) grated

Half a small onion, thinly sliced

2 big hands full of sunflower seeds.
These need to be dry roasted in a dry saucepan over a very low heat and watched carefully, moving occasionally until they are crackling a little and lightly brown all over. Turn off the gas and shake some Shoyu over the hot sunflower seeds, shaking the pan vigorously to cover the sunflower seeds in Shoyu. (Shoyu, sunflower seeds, organic vinegar and local honey can be bought from Herbaceous, Oxford Street, Whitstable)

Leave seeds to cool then mix in with the vegetables

For the dressing you can use your favourite vinegrette, and this is the recipe for our favourite garlic dressing.

Equal-ish amounts of oil and vinegars to make up 1 pint:

• Olive oil (slightly more than the total of vinegars)
• Balsamic vinegar
• White wine vinegar
• Fresh garlic cloves - 5
• Honey - 1 desert spoon
• English mustard - 1 teaspoon (or 2 of French)
• Black pepper - plenty
• Sea salt - 1 pinch
• Dried oregano - 3 pinches

 

To the coleslaw add about a tablespoon each of garlic dressing and mayonnaise and give it all a good old stir.

Must be eaten fresh! Delicious with baked potatoes and hard boiled eggs from Woodpecker Farm.

 

 

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