Thursday, 30 September 2010

Pumpkin Risotto

Pumpkins are part of the squash family; a really versatile vegetable excellent in casseroles, soups or roast in olive oil with garlic - or wonderful in this risotto.

Serves 4-6

Olive oil for frying
2 medium onions, finely chopped
2 fat cloves garlic, finely sliced
450g/1lb pumpkin flesh, chopped into small pieces
1 tsp dried herbs
350g/12oz risotto rice
glass white wine - optional
1.2 litres/2pts hot vegetable stock
black pepper to season
2 tomatoes chopped
chopped parsley
grated parmesan
25g/2oz dried pumpkin seeds


1. Heat a little oil in a large frying pan, fry the onion and garlic until soft and just beginning to brown. Add the pumpkin and fry for about a further 5 minutes..

2. Add the herbs and rice and stir well, then add the glass of wine (if using) then a ladle at a time gradually add the hot stock, stirring well until all the liquid has been absorbed and the pumpkin is tender. This will take about 20-25 minutes to add the stock. The risotto should be thick and creamy at this stage. Add the chopped tomatoes and black pepper.

3. Serve the risotto sprinkled with chopped parsley grated parmesan cheese and a sprinkling of dried pumpkin seeds. To serve, try with a mixed leaf salad.

Wednesday, 29 September 2010

Lincolnshire Sausage Paprika

This is a wonderful easy to make family recipe!

Serves 4

450g/1lb Lincolnshire Sausages
1 tbsp oil
1 onion, peeled & sliced
1 tbsp paprika
1 x 400g can chopped tomatoes
1 tbsp tomato puree
150g/6oz button mushrooms
300ml/ ½ pt stock
freshly ground black pepper


1. Dry fry the sausages until browned on all sides remove from the pan and set aside.

2. Add the oil and onions to the pan and fry until browned.  Add the paprika and cook for a further minute, then add the tomatoes to the pan with the puree. Stir well then add the mushrooms and stock.

3. Bring the mixture to the boil, reduce the heat then return the sausages to the pan and cook for a further 10-15 minutes.

4. Serve with fresh seasonal vegetables.

Tuesday, 28 September 2010

Chocolate Beetroot Cake

Now you may think this sounds really strange, but it works amazingly well. After all we are no strangers to carrot cake!

Serves 6

75g/3oz cocoa powder or powdered drinking chocolate
175g/6oz plain flour
2 tsp baking powder
250g/8oz caster sugar
250g cooked beetroot
3 large eggs
200ml corn oil
1tsp vanilla extract
Icing sugar for dusting


1. Heat the oven to 180C/Gas 4  line a 20cm (8in) round or square cake tin.  Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set these dry ingredients aside.

2. Purée the beetroot in a food processor.

3. Add the eggs one at a time, then add the vanilla and oil, and whizz until it is smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. Pour into the prepared cake tin.

4. Bake for 50 to 60 minutes or until an inserted skewer comes out clean (cover with a loose sheet of foil if it starts to brown at about 30 minutes).

5.  This cake will not rise a great deal, and the top will crack. After removing from the oven, leave it for 15 minutes before taking it out of the pan. Cool on a wire rack and dust with icing sugar before serving.  Or you could make a chocolate or orange butter cream for the top.

Monday, 27 September 2010

Cheese Topped Rustic Potatoes

This can be served either as an accompaniment to a meal or as a dish on its own, and served with a salad.

1kg/2lb 3oz potatoes washed and sliced into 5cm/ ½ thick pieces
350ml/12fl oz milk
4 cloves garlic, sliced
50g butter
1 tsp rosemary
½ tsp nutmeg
75g/3oz strong cheddar cheese


1. Place the sliced potatoes with the remaining ingredients apart from the cheese, in a saucepan and bring to the boil then simmer for 2 minutes giving the occasional stir.  This will loosen the starch and give a creamier texture.

2. Transfer the to a 2 litre ovenproof dish and leave to cool if preparing in advance.

3. When ready to cook place in a pre-heated oven Gas 6/200C and cook for 30 minutes uncovered or until golden and cooked.

4. Sprinkle with the grated cheese and return to the oven for another 10 minutes until the cheese has melted

Friday, 24 September 2010

Lincolnshire Day Menu at The Barley Mow

Lincolnshire Day
Friday 1st October 2010

At The Barley Mow, Friskney, PE22 8SD.
Tel. 01754 820 883

To celebrate Lincolnshire Day we have put together a delicious menu using traditional Lincolnshire food.

To feel like a true ‘yellowbelly’ book your table now!!!

2 courses £12
3 courses £15


Broccoli & Lincoln blue cheese Soup (v) with local crusty bread
Hot Smoked Salmon fishcake with a chilli dipping sauce
Stuffed Chine with local crusty bread & pickles
Hot Haslet, fried onion and Tatie hash on mixed leaf

Main courses

Lincoln Red Beef, Batemans XB and onion Pie
served with roasted vegetables & mash potato
Beer Battered Grimsby Haddock
handcut chips & minted Peas
Slow roasted Belly pork on creamy mash
served with mulled apple cider gravy & roasted vegetables
Stuffed pepper with Lincolnshire poacher cheese risotto
served on mixed leaf with a tomato and herb salad
Lincoln Red Rump Steak (£3 supplement) or Fillet steak (£7 supplement)
handcut chips, tomato, onion rings, mushrooms & house butter
Boston Sausages and mash with onion gravy and vegetables


Apple and bramble Crumble and custard
Crème brulee with poached pear compote
Steamed Raspberry and almond sponge with custard
Chocolate Brownie with vanilla ice-cream
Lincolnshire Cheese board with plum bread (£2 supplement)

All dishes are cooked to order and subject to availability.
Some dishes may contain nuts. Please let your server know if you have any allergies.
This menu is only available on Friday 1st October 2010 5.30pm-9pm.
2 course price of £12 is based on : starter & main or main & dessert, you are welcome to have two starter dishes if you prefer however please be advised that the price will still be £12.00.

Christmas Theme
‘Ladies Night’
Thursday 18th November

Smoked Haddock & Leek Bake

Smoked haddock really is the tastiest fish - look for the uncoloured variety.  The breadcrumb and cheese topping makes a pleasant change to the usual mashed potato.  This can be made in advance and frozen until needed.

450g/1lb smoked haddock
570ml/1pt milk
1 slice onion
1 bay leaf
25g/1oz butter
2 leeks, finely sliced
25g/1oz plain flour
freshly ground black pepper

175g/6oz fresh white breadcrumbs
75g/3oz Lincolnshire Poacher cheese, grated


1. Place the fish in a large saucepan with the milk, onion and bay leaf.  Bring to the boil and poach until just cooked - this will only take 2-3 minutes, then allow to cool. Remove from the liquid, strain and reserve the milk then remove the skin from the haddock.  Gently flake the fish and lay in an ovenproof dish.

2. Melt the butter in a saucepan, add the leeks and sweat until soft.  Remove from the heat and add the flour, mixing well.

3. Gradually add the reserved milk, stirring well between each addition.  Return the pan to the heat and gradually bring to the boil - stirring all the time until the sauce has thickend.  Simmer for 2 minutes, season with pepper.

4. Pour the sauce over the fish.  Mix the breadcrumbs and cheese together and sprinkle over the sauce.  Place the dish on a baking tray then cook at Gas 5/180C for 20-25 minutes or until golden.

5. Serve with green vegetables or a crispy salad.

Thursday, 23 September 2010

Boozy Beef

This recipe is exactly as it sounds and is quite delicious - but definitely for adult tastes.  To allow the flavours to really develop, make the day before serving.

Serves 4-6

1kg/ 2 ¼ lb locally produced beef braising steak
2 onions, peeled and cut into quarters
1 tbsp plain flour
2 tsp mustard powder
salt & freshly ground black pepper
2 tbsp oil
570ml/1 pt red wine
150ml/ ¼ pt port
1 tbsp redcurrant/blackberry jelly
sprigs of fresh thyme


1. Either leave the steak in whole pieces or cut into cubes or strips. Place the steak in a dish with the onions and pour over the wine and port.  Cover and leave to stand for a few hours.

2. Drain well, reserving the liquid.  Place the flour and mustard powder in a plastic bag with the salt and pepper.  Put the steak in the bag and shake well to coat with the flour.

3. Heat the oil in a casserole that is suitable for the hotplate and oven.  Fry the beef and onions until browned.  Add the reserved liquor to the casserole, with the jelly and fresh thyme, cover with a lid and place in the oven.  Cook for 2/3 hours at Gas 2 /150C Simmering oven of an Aga.

4. When tender remove the thyme sprigs. Taste for seasoning, either leave to cool, refrigerate overnight and re-heat to serve the next day.  Or serve when cooked with jacket or mashed potatoes and seasonal vegetables.

Wednesday, 22 September 2010

Chicken & Pear Casserole

This really is a simple-to-prepare casserole, making the most of autumn fruit to give a delicious flavour.

1 large onion, peeled and sliced
4 British chicken breasts, quarters, or 8 chicken thighs
1 tbsp oil
1 small can prunes
4 small pears, cored and quartered
150ml/ ¼ pt white wine
salt & pepper to taste


1. Heat the oil in a large frying pan and fry the onion for about 3-4 minutes. Add the chicken and fry for a further 5 minutes.
2. Drain the prunes, reserve the syrup and make up to 150 ml/ ¼ pt with water.  Place the prunes and pears in the pan, add the prune syrup, wine and salt and pepper.
3. At this stage either place a lid on the pan and simmer on the hotplate or place in an oven heated to Gas 5/190C for 45min or until the chicken is cooked.
4. Serve with jacket potatoes or rice and seasonal vegetables.

Tuesday, 21 September 2010

Sweet Potato & Roast Garlic Soup

Today's recipe in celebration of British Food Fortnight is a lovely warming autumn/winter treat. Perfect for a cosy lunch or wholesome starter.

Don’t be put off by the amount of garlic in this recipe, by roasting the garlic it gives the soup the most amazing flavour. Wonderful served with hunks of warm crusty bread.


1 tbsp oil

2 large sweet potatoes

1 bulb garlic (the whole thing)

1 onion. chopped

1 head celery washed and sliced

1 leek, sliced

2 pts/ 1.2 litres well flavoured chicken or vegetable stock


splash of cream to serve


1. Wrap the sweet potatoes in foil place on a baking tray with the whole garlic bulb. Place in a hot oven for about 15 minutes or until the garlic is soft. Remove the garlic and leave to cool, continue to cook the sweet potatoes until tender.
2. Meanwhile heat the oil in a large pan, add the onion, celery and leek cook over a gentle heat until soft.
3. When cooked remove the sweet potatoes from the oven, allow to cool slightly then remove the skin and add the flesh to the pan. Remove the skin from the garlic and add the flesh to the pan.

4. Add the stock and heat until the vegetables are tender. Blend the soup, season to taste - and just before serving add a swirl of cream.

Monday, 20 September 2010

Baked Plums with Honey Oat Topping

Our first in a series of recipes from Sally Elkington at Lincs FM Farming Programme to celebrate British Food Fortnight - look out for more every day this week and next.

British Plums are such a treat when they are in season so make the most of them. This recipe is a tasty variation of a crumble.

750g/1 ½ lbs Victoria plums

50g/2oz soft brown sugar

75g/3oz butter

3 tbs runny honey

175g/6oz oats

1. Wash and remove the stones from the plums. Layer them in a shallow ovenproof dish, a flan dish is ideal.

2. Gently melt the butter with the honey, remove from the heat and stir in the oats. Sprinkle the mixture over the plums and bake in the oven Gas 4/180C for 30 –35 minutes.

3. Serve warm or cold with cream, custard or ice cream.

Thursday, 16 September 2010

Celebrate harvest with a taste of Lincolnshire

From Sally and Andrew Jackson, The Pink Pig:

The combine has been washed down (mostly transferring the dirt to Andrew - you should have see the bath water!), the onions are drying and the potatoes are sacked up...we're going to thank everyone for a great harvest by giving you the best of all the produce grown here on the farm....everything that we serve for dinner on the Friday 24th September from 7pm, will be from our own fields...the menu is:

Pea and ham soup (Andrew grows fresh peas and our own ham);Roast tomato tartlet (tomatoes from our polytunnel) or pork liver pate with red onion marmalade (Carl's onions) all served with homemade bread

A trio of sausages (homemade) with leek mash; squash, potato and sage bake, Lincolnshire Hotpot (our own organic lamb) or Pork steak with apple sauce (from our orchard)

Spiced plum crumble or Blackberry Brulee (we have the scratches to prove it!)

All for just £19.99 for three courses. Local fruit wines and beers will be available.
Ring 01724 844467 to book (quickly!).
Don't forget our food fair on October 3rd plus our bargain 4 meals for under £5 offer on all through September.