Kale and Swiss Chard Parcel

 

Time Preparing: 30 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Autumn

Ingredients:
– 1 Role of Ready to Use Puff Pastry
– 100g Kale
– 50g Swiss Chard
– 4tbsp Soya Cream
– 50g Vegan Grated Cheese
– 2tbsp yeast
– Sesame Seeds
– Seasoning
– 1tbsp Olive Oil

Method:
1. Roughly chop kale and swiss chard
2. Heat olive oil in a pan on a medium heat, before adding vegetables
3. Cook for 10 mins, stirring regularly
4. Add cream / yoghurt and coat vegetables
5. Cut the puff pastry into 4 equal sized squares
6. Add a quarter of the vegetable mixture to the centre of each puff pastry square, add cheese, seasoning and yeast before closing the parcel (Note: Use water to seal)
7. Sprinkle each parcel with a little water and sesame seeds, then cook in the oven for 30 mins on 180°C

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Beetroot, Fennel and Swiss Chard with Quinoa

Time Preparing: 20 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 60g Bulgar
– 60g Quinoa
– 60g Swiss Chard
– 240g Fennel
– 1/2 Onion
– 1 small red beetroot
– 4tbsp Olive Oil
– Veg Stock
– Pepper for Seasoning

Method
1. Heat 2tbsp oil on a low heat, then add bulgar and quinoa for 5mins
2. Cut the fennel into small square chunks
3. Separate stems and leaves on swiss chard. Finely chop stem, and roughly cut leaves
4. Peel and chop the onion, and peel and grate beetroot
5. Heat the remaining oil in a separate pan on a medium heat, then add onion and swiss chard leaves for 3mins
6. Add fennel and continue to cook for a further 3mins, before adding swiss chard leaves for a further 3mins
7. Add bulgar, quinoa and grated beetroot along with 800ml boiling water and veg stock along with pepper for seasoning
8. Cook for 20mins on a medium-low heat

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard, Tomato and Red Lentils with Pasta

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3
Difficulty: 1/5
Season: Spring / Winter

Ingredients
– 200g Swiss Chard
– 1/2 Onion
– 100g Red Lentils
– 1 Tin of Chopped Tomatoes / 3 Large Tomatoes
– 1 Veg Stock
– 120g Pasta
– Parmesan (or vegan alternative)
– Handful of Basil
– 2tbsp Olive Oil

Method:
1. Chop the swiss chard, separating the stems from the leaves
2. Peel and chop the onion
3. Heat the oil in a large pan on medium heat, then add the onion and swiss chard stems. Cook for 5 mins
4. Add swiss chard leaves and cook for a further 5 mins
5. Wash the lentils and add to the pan, along with tomatoes
6. Add boiling water – just enough to cover the ingredients – along with a veg stock
7. Simmer for 20 mins
8. In the meantime, cook the pasta as instructed
9. Serve with parmesan and basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard and Goats Cheese Pastry

Puff pastry is pretty indulgent and it can be used for savoury starter or main which is the case for this recipe. Those puff pastry basket are filled with cooked chard and goat cheese. The goat cheese adds flavours to the whole dish but can be easily replaced by cheddar.

Time Preparing: 20 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients:
– Puff Pastry Sheet
– 160g Chard Leaves
– 100g Chard Stems
– 75g Soft Goats Cheese
– 2 Goats Cheese Slices
– Handful of Parsley
– Salt and Pepper for seasoning
– Egg Yolk for brushing

Method
1. Wash the chard and seperate the leaves from the stems
2. In a pan, add chard stems and 1tbsp oil on a medium heat, and stir fry for 10 mins
3. Add the leaves and cook for a further 2-3 mins
4. In a blender, add soft goats cheese, parsley and seasoning, blending until a smooth consistency is formed
5. Roll our the puff pastry and cut into square pieces
6. Evenly spread goats cheese mix, chard and a slice of goats cheese to the puff pastry – making sure to leave room around the edges
7. Fold the puff pastry, brush with egg yolk and bake for 30 mins at 180°C

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard and Broccoli Rissoto

Making risotto is quite easy and it is so tasty to eat. The good thing with it, is that the vegetable combination is nearly unlimited.

Time Preparing: 10 mins
Time Cooking: 35 mins
Serves: 2
Difficulty: 2/5
Season: Autumn

Ingredients
– 1 Bunch of Swiss Chard
– 1 Small head of Broccoli
– 1 Onion, finely chopped
– 125g Risotto Rice
– 350ml Veg Stock
– 1 Large Pepper
– 1tbsp Olive Oil
– Parmesan, for serving

Method
1. Cook chopped onion in a pan on medium heat with olive oil for around 5mins
2. Wash the swiss chard, then split the leaves from the stems
3. Cut the stems into small square pieces
4. Add the stems to the onion and cook gently for a further 7mins
5. In the meantime, wash the broccoli and the pepper. Cut the broccoli heads in small pieces and add it to the steamer basket. Remove the seeds from the peppers, cut them into square pieces and add to the steamer basket. Steam broccoli and pepper for 5mins
6. Add the Swiss chard leaves to the pan in small pieces and cook them for another 7mins
7. Add steamed broccoli and pepper and the risotto rice and stir gently for 3 minutes
8. Add the vegetable stock
9. Let risotto cook for 16 mins on a lower heat with the lid on
10. Serve straight away with grated parmesan and freshly cut aromatic herbs

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Pan-Fried Chicken with Cucumber & Radish, served with Sauteed Swiss Chard

This recipe is super quick and easy to make, but also super delicious! Whilst we’ve opted for a lighter dinner – omitting any carbs – this goes great with sweet potato wedges or new potatoes.


Time Preparing:
 20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

Ingredients
– 2 Chicken Breasts
– 1/4 Cucumber, thinly sliced
– Radish Bunch, thinly sliced
– 1tsp Chopped Dill
– 2tsp Lemon Juice
– 3 Garlic Cloves, minced
– 1 Large Onion, finely chopped
– 1tsp Chilli Flakes
– 1tsp Chilli Powder
– 1tsp Brown Sugar
– 1tsp Cumin
– Olive Oil
– Salt and Pepper, for seasoning
– 1tsp Sesame Seeds
– Swiss Chard Bunch

Method
1. Pre-heat a pan on Medium-High heat for the chicken breasts
2. Combine dill, lemon juice, half of the garlic, half of the onion, chilli powder, half of the chilli flakes, brown sugar, cumin and a generous lug of olive oil together. Split into two, and marinate chicken breasts for ten minutes
3. Whilst chicken is marinating, wash and chop swiss chard, removing stalks (remember to save for another dish!)
4. Add the chicken to pan and cook on either side for around 5 minutes, until brown on either sidfe
5. Whilst the chicken is cooking, add the chard to another pan on a medium heat, along with a lug of olive oil, the remaining garlic and chilli flakes
6. Add sliced cucumber and radishes to the dressing reserved from step 2
7. Once the chicken is cooked, spread cucumber and radish mix over breasts, and serve alongside sauteed chard, sprinkled with sesame seeds

Harissa Baked Aubergine, Cauliflower Rice and Sauteed Garlic & Lemon Swiss Chard

This Vegetarian feast is just as easily turned into a Vegan friendly meal, by omitting the feta or Greek Yoghurt. Inspired by Moroccan cuisine, this blend of favours gets everything right for a light yet filling Summer dinner. Zingy Lemon, Aubergines with a kick, and cauliflower rice so tasty, we guarantee you’ll be asking for more.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 2-4
Difficulty: 3/5
Season: Summer

Ingredients
– 2 Aubergines
– 1 Cauliflower
– 250g Swiss Chard (stalks and leaves)
– 1 Onion
– Handful chopped Coriander
– 4 tbsp Harissa Paste
– 1 tbsp Honey
– 4 tbsp Lemon Juice
– 1 Garlic Clove
– 3 tbsp Greek Yoghurt OR Crumbled Feta for serving (optional)
– Coconut Oil

Method
1. Pre heat oven to 180 degrees
2. Start by preparing your Harissa Glaze by mixing the harissa paste, honey and 1tbsp lemon juice. Mix well and set to one side
3. Grate cauliflower heads so that they are rice sized
4. Cut aubergines in half and score diagonally, making sure you don’t cut through to the skin
5. Spread half of the Harissa Glaze over the aubergines, then put them in the oven for 10 minutes
6. Next, start  on the Swiss Chard. You want to separate the stalks from the leaves, making sure the stalks are finely chopped. Set the leaves to one side, then chop the onion finely.
7. Remove the aubergines, spooning the remaining Harissa Glaze over them then return to the oven for a further 15 minutes
8. Heat half of the coconut oil in a pan on a medium heat, then add the chopped onions and chard stalks for 5 minutes. Next add the cauliflower rice and 1 tbsp lemon. Fry for a further 10 minutes, stirring occasionally
9. Meanwhile, add the remaining oil to another pan, adding the garlic, Swiss Chard leaves and remaining lemon. Sautee for 5 minutes
10. Serve everything up, with optional Greek Yoghurt or crumbled feta

Mind the Hungry Gap!

Is this more mumbo-jumbo following our wartime themed newsletter last week? Uhm no. We mean the Hunger Gap is nearly here.

In cultivation of vegetables in a British-type climate, the hungry gap is the gardeners’ name for the period in spring when there is little or no fresh produce is available to harvest. It usually starts when overwintered brassica vegetables such as sprouts, cauliflower and Jan King cabbages “bolt” (i.e. run up to flower) as the days get warmer and longer, and ends when the new season’s first broad beans are ready.

So Perry Court and other local producers are experiencing the usual reduction in harvest for this time of year as wintering crops recede and the array of wildlife can’t resist taking a share as resources dwindle. It just means more of what goes into our veg boxes will be coming from further afield, and going to the Continent more than we might usually do.

But on Perry Court farm-side there has been a fair amount of planting occurring since starting just over two weeks ago, and in the photos below you’re getting a view of the ‘summer’ crops to come. You can see the start of chards, kales and peppers, which have sprouted with good speed! A few other crops than can benefit from early planting have also been sown, and we all eagerly watch as nature wakes up.

So whilst we wait we’ll be writing about our (Spanish) chard which we written about for a long time. Here are some options:

For the rest of the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Valour Potatoes, UK
* Onions, Norfolk
* Carrots, Lancs
* Swiss Chard, Spain
* Celeriac, Lincs
Swedes, Lancs
Spring Greens, Lancs
White Mushrooms, Suffolk
Small Box
Items starred (*) above

No-Potato Substitute
Confection Squash, Cambs

Fruit Supplement
Oranges, Spain (small)
Blood Oranges, Spain (standard)
Apples, Kent (standard)