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  Recipes
Recipes

Recipes for our October 2017 Apple Tasting.
Apple Tasting recipes 2017

Recipes for our October 2016 Apple Tasting:
Apple Tasting recipes 2016




COURGETTE AND TOMATO BAKE


2LBS COURGETTES
2 TINS TOMATOES (CHOPPED)
1 OR 2 CLOVES OF GARLIC

for topping

1CUP DRIED BREADCRUMBS
¾ CUP GRATED CHEESE
2 TABLESPOONS MELTED BUTTER
HERBS OF CHOICE

Slice courgettes and par boil for a few minutes
Put tomatoes in the bottom of an oven proof dish
Add finely chopped garlic
Arrange courgettes on top
Mix all topping ingredients together and spread on top

Heat in a moderate oven for ½ hour and crisp under a grill.

Delicious with beef or lamb

COURGETTE AND 3 PEPPER SOUP


Ingredients
Approx. 3lbs small courgettes - roughly diced
1 very large onion - roughly chopped
1 medium red pepper - sliced
1 medium green pepper - sliced
1 yellow pepper - sliced
1 tablespoon of oil
1oz margarine
4 large sprigs tarragon (or 2 teaspns dried)
6 large sprigs fresh sage (or 3 teaspns dried)
Generous “pour” of medium sherry
1½ pts vegetable stock
Salt and black pepper (to taste)
Natural yogurt


Method
1.Melt margarine with the oil in a large pan or wok
2.Roughly chop the fresh herbs, add to the oil
3.Lightly brown the onions
4.Add courgettes and peppers, cook until beginning to soften
5.Add the sherry and vegetable stock to pan
6.Add the seasoning and simmer for 25 minutes
7.Remove from the heat and allow to cool slightly
8.Blend/liquidise to texture required
9.Return to pan/wok, add yogurt
10.Heat through gently and serve



Serves: 6 largish appetites
Ideal with crusty bread
Suitable for Vegetarians
Suitable for freezing


MARROW CHUTNEY

Ingredients
Makes: 2 kg chutney, approximately
• 1.35kg marrow, peeled, seeded and cubed
• salt
• 2 Bramley apples, peeled, cored and chopped
• 3 shallots, chopped
• 225g sultanas
• 1 garlic clove, finely chopped
• 450g dark brown soft sugar
• 375ml vinegar
• 1 1/2 tablespoon grated ginger
• 1 tablespoon Dijon mustard
• 1/4 teaspoon crushed chillies
________________________________________

Method
Prep:15min
› Cook:1hr30min
› Extra time:8hr soaking
› Ready in:9hr45min
1. Arrange layers of marrow into a bowl, sprinkling generously with salt. Cover and let sit overnight.
2. Drain marrow, rinse thoroughly and place into a large pot. Add remaining ingredients and slowly bring to the boil.
3. Lower the heat and gently simmer for 1 1/2 to 2 hours or until thick, stirring occasionally.
4. Pour into hot sterilised jars and seal immediately.


STUFFED MARROW BAKE


PREP: 10 MINSCOOK: 50 MINS
EASY
SERVES 6
Make the most of marrow with this superhealthy budget family supper

Ingredients
• 1 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove, crushed
• 1 tbsp dried mixed herbs
• 500g pack turkey mince
• 2 x 400g cans chopped tomatoes
• 1 marrow, cut into 4cm thick slices
• 4 tbsp breadcrumbs
• 3 tbsp grated Parmesan

Method
1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until starting to soften. Add the turkey and brown all over, then tip in the tomatoes and cook for 5 mins more.
2. Scoop out the middle of the marrow and discard (or fry, then freeze for another time – try it mashed with potato). Arrange the slices in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil and bake for 30 mins.
3. Meanwhile, mix remaining herbs with the breadcrumbs and Parmesan. Remove the marrow from the oven, uncover, and sprinkle over the crumbs. Return to the oven for 10 mins more until crumbs are golden and crisp and marrow is tender.





FOXENDOWN FRUIT FARMS


Phone: 01474 815080         Email: john.tobutt@tiscali.co.uk       

Foxendown Fruit Farm   Foxendown Farm   Foxendown Lane   Meopham   Kent   DA13   0AE


Site last updated: Mon, 07 May 2018 21:59:02
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