Purple and white sprouted broccoli are delicious; don't throw away the leaves. Eat it all! Here's Shu Hans' recipe for:
Dry tossed egg noodles with purple sprouting broccoli Serves 21 bunch purple sprouting broccoliA pinch of sea salt1 teaspoon sesame oil2 bundles of dried egg noodles1 tbspn fried shallotsFor the dressing: 2 tbspn light soy sauce2 tsp sesame oil1 tbspn fried shallot oil1 tsp chilli shrimp oil (optional)
Method1. Trim any hard ends off the broccoli. Pour plenty of water into a pan and bring to a boil. Once boiling add a pinch of salt and the broccoli. Cook, uncovered until just tender; about 2 minutes. Remove from pan (keep the water in the pan), toss in the sesame oil and set aside.2. Meanwhile put the dressing ingredients in a large bowl and stir to combine.3. Add the egg noodles to the pan of boiling water. It should take seconds; the noodles are done when they float to the top. Remove and rinse under cold water in a sieve. Return to the boiling water for a brief plunge before draining well and slipping into the bowl of dressing. 4. Toss well with chopsticks so that each strand is coated with the dressing. Divide between the bowls and top with the broccoli and fried shallots. This is great with green pickled chillies on the side.This recipe easily adapts itself to other vegetables- bitter sweet leafy greens like kale or pak choi or asparagus in season.
There's lamb, there's hogget and there's mutton, each with a different flavour and maturity. Give mutton a try!
Mutton Satay with Tamarind Peanut Sauce Makes 15 skewers300g boneless mutton shoulder*20 wooden skewersFor the marinade10 shallots2 cloves of garlic4 stalks of lemongrass,white part only, bruised2 slices of galangal2 tablespoons ground coriander1 tablespoon ground cumin½ teaspoon turmeric1 teaspoon sea salt2 teaspoons light soy sauce120g unrefined cane sugar3 tablespoons groundnut oilFor the peanut sauce1 heaped tablespoon tamarind pulp200g skinless roasted peanuts4 dried red chillies, soakedleftover marinade (see method)3 tablespoons groundnut oil1 tablespoon light brown sugar, to tastebig pinches of sea salt, to tasteTo servecucumber slicesroughly chopped red onion* You can also use lamb shoulder, beef steak or chicken thighsMethod1. Cut the mutton into 2.5cm long strips about 2cm thick, or get your butcher todo it for you. Blend or pound the ingredients for the marinade together to geta fine paste. Place the meat in the marinade and let it sit overnight. Soak theskewers in water overnight too, to prevent them from burning later.2. The next day, thread the mutton pieces on to skewers, reserving the marinade.3. Make the peanut sauce before you grill the meat, or if you have a minion tohelp you, you could do both at once. Soak the tamarind in 250ml of hot waterfor 15 minutes, until softened. Massage and squeeze to get the juices fromthe pulp, then strain and discard the pulp. Place half the peanuts in the foodprocessor and pulse to roughly chop. Set aside. Finely grind the remainingpeanuts – these ground peanuts help to thicken the sauce. Set aside.4. Blend the soaked chillies with the reserved marinade to make a rempah spicepaste. Fry the paste in the groundnut oil slowly over a medium low heat,until fragrant. Pour in the watery tamarind paste, along with the ground andchopped peanuts, and simmer for 30 minutes. Season to taste with sugarand salt, then reduce by boiling, or thin out with water as needed. The sauceshould be deep golden and have a rich, but pourable consistency.5. When ready to cook, fire up your barbecue, or preheat the oven to 190ÅãC/gas 5. Grill the mutton skewers over indirect heat until nearly cookedthrough, about 4 minutes each side, then shift them over to a high heat andgrill for about 1 minute on each side, or until golden-brown and charred.Alternatively, cook in the oven for 15 minutes, then turn the oven setting to‘grill’ and grill until lightly charred, flipping the skewers midway.6. Serve the satay straight away, with plenty of peanut sauce and slices ofcucumber and red onion.Wild garlic is plentiful in spring and very adaptable. Fried Rice Vermicelli with wild garlic, mushrooms & eggServes 3–4200g dried bee hoon (thin rice vermicelli noodles)2 handfuls of dried shiitakemushroomsabout 150ml warm water1 tablespoon oyster saucea handful of dried shrimps2 free-range eggssea salt, to taste½ teaspoon white pepper2 tablespoons lard or groundnut oil100g shallots, choppeda bunch of wild garlic (about 200g)a large handful of beansprouts (about 100g)For the seasonings2-3 tablespoons dark soy sauce1ablespoon oyster sauce1 teaspoon toasted sesame oilMethod1. Soak the noodles in cold water for 20 minutes, plus or minus 10 minutesdepending on how thin your noodles are, until soft and pliable. Drain well.2. Soak the dried mushrooms in half the warm water along with the oystersauce. You are essentially marinating the mushrooms so they become plumpwith sweet salty juices. Soak the shrimps in the rest of the warm water for15 minutes.3. Drain the mushrooms and shrimps, reserving both soaking liquids; they willform the basis of your savoury broth for the noodles to cook in later. Slicethe mushrooms thinly.4. Beat the eggs with a pinch of salt and pepper, then pour into a small heatedfrying pan to make a thin cr.pe-like omelette. Let set, and flip when golden.Slice into strips.5. Melt the lard in a medium-hot wok. When the lard is hot, fry the shallots andshrimps until fragrant. Add the mushrooms and stir-fry for a minute, thenpour in the the soaking liquid, soy sauce, sesame oil and plenty of white pepper.6. Bring everything to a bubbling simmer, then add the drained bee hoon. Usingyour chopsticks, constantly jiggle and toss the noodles so that each strandsoaks up the delicious broth.7. Stir in the wild garlic towards the end, cooking until wilted. Finally add thebeansprouts and the omelette strips, give a few final tosses and serve.Note: With careful calculations made to avoiding more washing up, you canessentially use one single pair of chopsticks from start to finish – beating theeggs, frying the ingredients, tossing the noodles, and finally eating your meal.
Vote for your best loved stalls
Another year, another lockdown but farmers markets are essential retail
Brassicas and root vegetables come into their own!
Our farmers markets remain open every week. Last markets of the year 23rd Dec for most markets.
Not just apples! Pears, plums, damsons, gages...