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Fife Diet June Recipes PDF

Fife Diet June Recipes PDF

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Published by Mike Small
Local, seasonal recipes for Fife
Local, seasonal recipes for Fife

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Categories:Types, Recipes/Menus
Published by: Mike Small on Jun 24, 2010
Copyright:Attribution Non-commercial


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Send your recipe ideas to fifediet@yahoo.co.uk Page 1
White Fish With Seasonal Herbs Asparagus With Beetroot & Anster CheeseRaspberries With Oats And CreamPotato And Spring Greens CurryCourgettes, Chicken & Tomato StewPea Shoot, Rocket And Lettuce Salad With Homemade DressingRhubarb And Sweet Cicely CrumbleWHITE FISH WITH SEASONAL HERBS
Use 200 g fillet per person and place the fish in greased ovenproof dish with a lid. Warm
5 tbsp oil, cloveof garlic, seasonal herbs, such as thyme or oregano
, together in a pan and pour over fish. Pop on thelid and bake in oven at 180C (350F, gas 4) for 15 – 20 minutes. Finish with a squeeze of lemon and salt if desired. Use any sustainable white fish for your meal, http://www.fishonline.organd serve with steamedsummer greens, salad or potatoes.
 ASPARAGUS & BEETROOT with ANSTER CHEESE500 g / 16 oz Asparagus Spears12 baby beetroots, peeled and boiled until tender A small block of Anster cheese
 The Anster cheese is quite hard and works well using shavings or thin slices as in this recipe. Substitute theasparagus for green beans a few weeks down the season.Par boil the asparagus for 3-4 minutes. Boil and quarter your beetroot. Arrange everything on a baking trayand sprinkle liberally with the cheese and grill for five minutes (high) or until cheese is browned andeverything is crackling.
RASPBERRIES with OATS and CREAMHalf a cup of fine oatmealHalf a cup of coarse rolled oats A sprinkling of light brown sugar250ml/7fl oz pot double cream¼ gill (or two) of whisky * A big spoonful of Fife honey1 punnet fresh raspberries
 Preheat the grill to high. Scatter equal amounts of the fine oatmeal and coarse rolled oats onto a bakingtray. Top with a sprinkling of light brown sugar to help crisp up the mixture, then place under a hot grill for3-4 minutes. Remove when crisp and leave to cool.Whisk the double cream in a bowl (taking care not to over-whisk it.) Add the whisky and honey and gentlybeat into the cream, adding more of each if you wish, then fold two-thirds of the warm oats through thecream.To serve, divide half the raspberries between two serving glasses, then top with the cream and theremaining raspberries. Finish with the remaining oats for a crunchy topping and serve immediately.* Note – if you are a Fife Diet purist the whisky should be Cameron Brig from Windygates.
Send your recipe ideas to fifediet@yahoo.co.uk Page 2
In a large cooking pot sauté an
in a splash of 
. Add some
semi cooked potatoes
, 3 cloves of 
chopped garlic
1/2 teaspoon cayenne
. Add
2 teaspoons ginger
1 teaspoon cumin
1tablespoon paprika
1 tablespoon fenugreek 
1 teaspoon salt
, a dash
of cinnamon
and asplash of 
. Add a good handful of 
ground sunflower seeds
finely sliced spring greens
.Cook for another 10 minutes adding more water as necessary.
Courgettes have just arrived for the first time in our veg box today. They are such a great veg and quiteeasy to grow. They can be poached, blanched, hollowed out and stuffed, baked, fried, steamed or stewed,and taste great combined with goats' cheese or garden herbs. They are quite watery vegetables so need tobe cooked with care.
2 chicken thighs, bones removedsalt and freshly ground black pepper1 tbsp olive oil½ onion, peeled, sliced75ml/2½fl oz white wine1 courgette, chopped into chunks200g/7oz canned cherry tomatoes85g/3oz cooked cannellini beans (rinse and drain if using canned beans)1 tbsp chopped flatleaf parsley, to serve
 Preheat the oven to 200C/400F/Gas 6.Season the chicken thighs, to taste, with salt and freshly ground black pepper.Heat the oil in an ovenproof frying pan over a medium heat and fry the chicken thighs, turning frequently,for 4-5 minutes, or until pale golden-brown all over.Remove the chicken thighs from from the pan, add the onions and fry for 2-3 minutes, or until softened.Pour in the wine, bring to the boil, and cook for 1-2 minutes, or until the volume of the liquid has reduced. Add the courgette and tomatoes and return the mixture to the boil, then reduce the heat until the mixture issimmering. Stir in the beans and season, to taste, with salt and freshly ground black pepper.Return the cooked chicken thighs to the pan, skin-side up and transfer to the oven to bake for 8-10 minutes,or until the chicken is cooked through. (The chicken is cooked through when the juices run clear whenpierced in the thickest part with a skewer.)To serve, spoon the chicken stew onto a serving plate and sprinkle with the chopped flatleaf parsley.
Gather together a large bowl of fresh
salad leaves
rocket or some other spicy herb
if available. Pinch off a nice big handful of 
pea shoots
 – leaves and tendrils. Wash and dry the salad, thentear the leaves up into a serving bowl. For the dressing mix together
200ml fairtrade olive oil
4tablespoons cider vinegar
, a pinch of 
sea salt
and some
freshly ground black pepper
. Put in a jam jar with a lid and shake until thoroughly mixed.
Pick a few stalks of 
and slice into one inch chunks. Cook over a low heat with a few sprigs of 
sweet cicely
to reduce the need for so much sugar. Pour into a pan with a sprinkling or
raw cane sugar
 and cover with a topping made up of one part
olive oil
to two parts
wholemeal flour
. Add a handful of 

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