The Kitchen Garden Cookbook
Format: PDF / Kindle (mobi) / ePub
Featuring delicious seasonal recipes to help make the best use of homegrown produce, The Kitchen Garden Cookbook is packed with imaginative, inspiring ideas to turn your beautiful bounty into delicious dishes. With techniques and expert advice to help you harvest, preserve, and prepare your crops successfully, The Kitchen Garden Cookbook is the fruit-and-vegetable-grower's perfect kitchen companion.
split in half lengthwise 2 Bring the ingredients to a boil, and then simmer for 25–30 minutes or until the rhubarb reduces and thickens. Stir occasionally to prevent the mixture from sticking to the bottom of the pan. 3 When the rhubarb is the consistency of a purée, take out the vanilla bean and put the purée into clean freezer-safe containers, leaving 1 ⁄2 in (1cm) space at the top. Leave to cool, and then seal and freeze. 63 RHUBARB This syrup has a heady, aromatic kick. Enjoy it diluted
butter adds a touch of spice to grilled meats or ﬁsh, and can be frozen for convenient slicing whenever you need it. Chile butter Makes 9oz (250g) • Prep 10 mins, plus chilling INGREDIENTS METHOD 1 cup butter, at 1 Place the butter, chili ﬂakes, cumin, garlic, and cilantro in a mixing bowl and beat together until well combined. Season to taste with salt and pepper and stir again. Transfer to a sheet of parchment or wax paper and form it into a cylinder. room temperature 2 tbsp crushed chili
Drain in a ﬁne sieve, rinse with boiling water, and drain again. black pepper 8oz (200g) mixed raw seafood, such as crabmeat and peeled and deveined shrimp 4 Spoon some rice into 6 large soup bowls. Ladle the gumbo over it, sprinkle with a little chopped, fresh parsley, and serve hot. 11/4 cups long-grain white rice chopped parsley, to serve 107 OKRA This sensational dish can be eaten hot or cold. Hot, serve simply with a green salad on the side, and cold it would make a great addition to
sweeten with a little granulated sugar, if necessary. 4 Split the shortcakes, sandwich with the sliced strawberries and some of the cream. Top with the remaining cream and decorate with the reserved, halved strawberries. 173 STRAWBERRIES This classic, soft-set conserve is for those times when you have so many strawberries that you just can’t eat them all. Steeping the fruit in sugar stops it breaking up too much while cooking. Strawberry conserve Makes 3 medium jars • Prep 20 mins, plus
183). Cherries Halve and stone the fruit first. Also suitable for freezer jams: Figs, nectarines, melons, peaches, pears, raspberries, and tayberries. or 1 tsp agar powder 3 4 Add to the fruit Pour the hot agar Pot and store Pour jam into clean syrup onto the fruit, stirring constantly freezer containers, leaving room for until it is well mixed (use a rubber spatula expansion. Leave to cool, then seal, leave to scrape all the syrup out of the pan). in fridge overnight to thicken fully, and