Easy Ways To Cook Vegetables. How to Get Your 5-a-Day.

Posted on May 6, 2020 by Catherine Balavage

Getting our 5-a-day is hard. Or at least, I have often found it so. It is easy to grab a piece of fruit but eating vegetables requires more effort. At least that is what it feels like sometimes. Since lockdown it has been harder to get some foods. We have had a weekly delivery of fruit and veg. There are a number of companies that do this.

It has set a challenge to use everything up as I refuse to have food waste. This has always been the case but even more so now. I will be sharing tips on the coming weeks but here is what I am doing at the moment.

Every few days I make a a huge salad or a traybake of roasted vegetables. This does as a lunch for a few days and also a side for supper. It is very easy to do. Sure there is a lot of chopping, and my children are usually trying to get my attention, but because you only have to do it every three days it is not that bad.

Salad potatoes can be boiled for 15 minutes. I add rosemary or parsley to them.

Cauliflower can be boiled in 15 minutes. Carrots take 5 minutes. I add as many herbs and spices to the various vegetables as possible. A lot of fruit and veg boxes come with a bag of fresh herbs. You might also have some in your cupboard. Five spice anyone?

Aubergine can be roasted for 20 minutes in the oven. I tend to add olive oil and salt and pepper. It tastes delicious. You can also pan fry it. Beetroot is great baked in the oven for 45 minutes. You can even bake it whole. Add olive oil and wrap in foil. I tend to cook things at 180. The roast vegetables can be added to the salad and vice versa. I love adding fruit to veg. Oranges go great with aubergine. It is a lot of work cooking and, lets be honest, tedious, but when you make a lot you only have to do it every three days. That is for a family of four.

Eating raw food is great and retains nutrients. I find raw cabbage tastes amazing and has a satisfying texture. I have a large Mason Cash baking bowl which I make a huge salad in. There was one week where we did not get a fruit and veg box and my husband and I really noticed the difference to our health. A plant based diet is the easiest way to great health.

In the evenings and weekends I write in the kitchen while my husband looks after the kids. I am right near the fridge which is not good, but instead of snacking on unhealthy foods I just dip into my huge bowl of salad. Try it, put all of your favourite fruit and veg in a big bowl and pick at it when you are hungry. It will change your life and your health.

Please share any cooking tips or recipes with me. Lots of love and stay safe, Catherine xx.

Tis The Season…. For Jersey Royals

Posted on May 7, 2015 by Christian Gott

If you love your potatoes, your mash, your roasties and your chips then now is the season to celebrate. The first or early potato crops are being lifted in Cornwall and the South West, but for the real connoisseur there is only one option, the Jersey Royal. Now you lucky folk can get them in every high street in Britain, every good green grocer, every supermarket sells the most tasty potatoes you will try. Quite often at a better price than on the island of Jersey itself. So I hold my hand up here, I live on the island, I could always just go dig up a bucket load I guess, if the farmers didn’t guard them so highly.

Right now across our fertile fields you can see acres of plastic sheets covering the wonderful Jersey main season potato crop. The earliest and hardiest growers would have been planting in November for the early season potatoes. Visitors to the island are often amazed by the land that is turned over to potato growing, virtually vertical pockets of soil on rocky outcrops are planted carefully suspended by ropes. The potato harvest lasts from early April through to June depending of course on the climate conditions. The above average temperature of the island, its easy draining soil and the use of the abundant local seaweed as a fertilizer all helps to shape the flavour of this perfect potato. The islanders would swear to the fact the secret is all in the use of abundant amounts of the pungent seaweed.

We need however to go back to 1878 ( fear not this is only a minor historical digression and an essential part of our tale ) for the origin of the Jersey Royal or to be more precise the Jersey Royal Fluke and it’s unique taste. A pair of abnormally large potatoes were purchased and later cultivated by Hugh de La Haye becoming the fore runners of the modern jersey potato industry. Today at its peak 1500 tonnes a day are exported during the seasons peak and the Jersey Royal enjoys EU protected status.

So what do I suggest you do with the lovely little tubers, on the island they are consumed simply served in a bowl with golden Jersey butter. I have a taste for freshly boiled Jersey Royals with some cold smoked Jersey butter and coarse sea salt if I’m feeling a little culinary inclined. You can served them with Spring Lamb, they as you would expect excellent with simply grilled fish, but here is my favourite, a nice early summer recipe to look forward to, healthy, full of flavour and texture and very easy to make.

Roasted Jersey Royal, Chickpea and Sweet Red Pepper Salad

serves 4

The wonderful sweet flavour of the potatoes are complimented by the rosemary, the slightly smoky charred peppers, the salty olives and the crunch of the chickpeas all bound in a simple but fragrant vinaigrette.

1 lb Early season Jersey Royal potatoes, thoroughly washed 2 large sweet red peppers
4 oz ripe on the vine cherry tomatoes
a small tin ( around 4 oz ) of chickpeas, washed and drained 8 tlbsp quality olive oil

2 tlbsp sherry vinegar 1 tsp clover honey
1 tsp Dijon mustard
2 cloves of garlic

1 small chilli, seeds removed

a large sprig of rosemary
a small bunch of flat leaf parsley, washed and picked mixed salad leaves
sea salt and freshly ground black pepper

a heavy duty plastic food bag

Preheat the oven to 375F / 190C / Gas mark 5. Place your peppers on an oven proof dish and bake until the skins to blacken. ( You can achieve the same results under a salamander in a shorter period of time ). In a medium sized sauce pan place the Jersey royal potatoes and cover with cold water. Add half a teaspoon of salt place on the hob and bring to the boil, simmer gently for five minutes. Remove from the heat and drop into a bowl of ice cold water. Drain thoroughly and place in an oven tray. Toss with 2 tablespoons of the olive oil, one crushed clove of garlic, the rosemary sprig broken up and plenty of salt and pepper. Roast for 30 – 40 minutes until the skins are crispy.

In the meantime place the charred peppers in the food bag, seal and allow to cool. As the peppers cool the self generated steam will loosen the blackened skins. When cool remove from the bag and on a chopping board scrap off the skin. Do not worry if you cannot remove it all a few blackened pieces add a smoky flavour to the salad. Remove seeds and any membranes and slice. Slice tomatoes in half.

Wipe a medium sized glass bowl with the second piece of garlic that has been cut in half. In the bowl dissolve a good pinch of the salt into the sherry vinegar then add a good grind of black pepper, the honey and mustard. Whisk in the oil. Immediately before serving toss the chickpeas, tomatoes, pepper slices and parsley in the dressing. Place over 4 bowls of mixed salad leaves drizzling with any remaining dressing, top with crisp roasted potatoes and enjoy.

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Prezzo Witham Restaurant Review

Posted on April 10, 2014 by Melissa Volpi

Prezzo is helping to make Witham High Street fashionable. This stylish silver painted Italian restaurant opened here at the end of last year and has become a busy nighttime dining establishment.

We arrive at 7:30 pm on a Tuesday evening and are glad that we booked in advance – as there is not one table unreserved. Karen, the Hungarian Restaurant Manager, greets us and we are seated in a comfortable candlelit booth with monochrome patterned bench seats.

Verdicchio

Karen gives us a few minutes before walking over to take our drinks order and after asking for a bottle of San Pellegrino; my partner asks her what the most popular wine is.

“The Sauvignon Blanc from New Zealand is our biggest seller here,” says Karen. “It’s a medium bodied wine with a crisp gooseberry fruit flavour.”

My partner orders two large glasses of the Sauvignon for us to try. It’s a drinkable wine that I think would go well with any vegetarian, fish or chicken dish. But it’s too non descript for me. And my partner agrees. So we scan the wine list again (which has a good selection of Italian whites from Trebbiano and Frascati to Pinot Grigio and Fiano) and order a bottle of Verdicchio Urmani Ronchi DOC. This is one of my favourite whites. To me, it’s the Italian Chablis.

Baked Mushrooms

There are nine starters on the menu. From classics like Bruschetta, Tricolore Salad and Antipasto to modern melts like fried mozzarella in tomato sauce and grilled goats cheese on ciabatta bread with a balsamic glaze. The prices are excellent value, with all starters under £6.00.

We pick two classic dishes. Baked Mushrooms stuffed with grana padano cheese, garlic, onions, mushrooms and breadcrumbs. And King Prawns cooked in tomato sauce with garlic, chilli and spinach served with ciabatta bread.

Karen tells us a story of her mushroom picking expeditions in Hungary as she serves us our starters. The Baked Mushrooms and King Prawns are elegantly presented on white square plates. The six mushrooms, which surround a bed of salad leaves and a bowl of aioli, smell like a forest and I cannot wait to dig in.

My partner and I share the first mushroom and both gasp with delight at the texture and taste. We try them with and without the aioli and both agree that they taste best without. The combination of creamy cheese and that straight from the earth flavour is heavenly.

The King Prawns are not as spicy as the recipe suggests. But they are a good, light choice nonetheless.

Executive Pizzas

The maincourses at Prezzo are what you would expect from an Italian restaurant. There are pastas, pizzas, risottos and meat dishes with a choice of sides. But the Executive Pizzas stand out.

My partner orders the Chargrilled Chicken Breast Funghi (with field mushrooms and baby spinach in a Marsala wine sauce) and Rosemary potatoes. And I order one of the Executive Pizzas: the Queen Margherita.

There are four different Executive Pizzas on the menu. There is Posh Pepperoni, Steak and Rocket, Prawn and Lobster and the Queen Margherita. If we had not ordered King Prawns to start, then I would have gone for the Prawn and Lobster pizza. But the Queen Margherita sounds interesting. And when Karen lays it down on our table, it even looks interesting.

The Executive Pizzas are bigger than normal Prezzo pizzas. And they have a crispier, thinner base. The Queen Margherita is made up of three sections. So you end up with one pizza that has three different toppings.

What I find striking is the tri-colour design. The three sections are cleverly done and made to look like the Italian flag: green, white and red.

The green section is asparagus, spinach and basil pesto dressed rocket leaves. The white section is béchamel sauce and buffalo mozzarella. And the red section is sunblushed and cherry tomatoes.

Prezzo give you a pizza cutter for ease. So I cut each section into threes and dig in. The pizza is as good as any I have tasted in the UK or Italy. The base is light and the flavours from each different topping really come through. My favourite is the béchamel sauce and buffalo mozzarella.

I can tell that my partner is enjoying his chicken dish. As he has not spoken one word in the past five minutes. He is too busy eating.

The Gelupo Gelato Burger

“This is one of our most popular desserts,” says Karen while placing the Gelupo Gelato Burger in front of me.

And I can see why. This toasted brioche bun with a light dusting of icing sugar looks like a real American burger roll. It’s a gimmick that works and immediately transports you to the set of a Godfather inspired movie, where Italians talk with a New York accent.

This bun would never be found on the dolce list of a traditional Italian Trattoria. But I’m very happy to see it on the menu of Prezzo in Witham. This is much more than a simple dessert. It combines the two things that Italians cannot get enough of: bread and ice cream.

Our burger is stuffed with two large scoops of Amaretti and Hazelnut Gelato and the idea was to cut the burger down the middle so that we could both enjoy our favourite ice cream. But as I try the combination of warm brioche and frozen Amaretti and let the sweet taste of bread and marzipan envelop my senses, I decide that half of this dessert is not enough and end up eating three quarters of it. Sorry Mike! (My partner)

Tiramisu

I try not to order tiramisu when eating out in Italian restaurants as I was brought up on my mother’s homemade version, which no other tiramisu can compete with (in my biased opinion!). But the other desserts on this menu just don’t do it for me.

The Honeycomb Smash Cheesecake, Chocolate Profiteroles, Sticky Toffee Pudding and Milk Chocolate Fudge Cake are not Italian enough for me. And although the Panettone Bread and Butter Pudding sounds delicious (and a dessert that I will definitely try on my next visit to Prezzo) we thought it would not compliment the Gelupo Gelato Burger. That it would be a case of too much bread. So, we opt for the Tiramisu – an Italian dessert that always satisfies, even if my mother didn’t make it.

And Prezzo’s tiramisu is no exception. This square of whipped up eggs and mascarpone on espresso-drenched ladyfingers looks good on the plate. A sprinkling of cocoa around the tiramisu and three dark coffee beans pressed gently into the top layer of this dessert add the finishing touches.

It’s light and creamy and the perfect end to our meal. But this time I let my partner eat more.

Hot Amaretto

Karen must have noted my love of Amaretti because she brings out a hot glass of Amaretto for me to have alongside my cappuccino.

My partner inhales the aroma and notes how nice it is to have a warm shot of liqueur. These little details are often a rarity now. But they make a meal. And they have certainly made our meal special.

We enjoy our coffees with Amaretto and both decide that Prezzo is a great Italian restaurant for couples. The décor is minimalist with lots of wood. The pizza is as good as any you would find on the streets of Rome. And the service is excellent. Thank you, Karen and Prezzo. We will be back.