Bransden's at Laleham Farm

Recipes
Home
Our Products
Environment and Conservation
History
Links
About Us
April 2013
July 2011
June 2011
May 2011
Recipes
© laleham farm
fennel
Fennel


Baked Sea Bass stuffed with Fennel
Ingredients

4x400g whole sea bass, cleaned and descaled
4 bulbs of fennel
2 tbsp olive oil
2 lemons finely sliced
juice of 4 limes
1 bunch coriander, finely chopped
salt and freshly ground pepper


Preheat the oven to 200 °c/gas 6. Remove and discard the tough outer leaves and stalk of the fennel. Coarsely grate the bulbs and use to fill each fish cavity seasoning with salt and freshly ground pepper. Cut 4 large rectangles of kitchen foil and fold each piece in half, so you have a double layer of foil to wrap around the fish. Brush the foil with a little olive oil and place a fish on top of each rectangle. Top the fish with lemon slices, pour over the juice of 1 lime and sprinkle with chopped coriander. Seal up the parcels tightly by folding up around the fish and scrunching the top together, be careful not to pierce the foil. Put on a baking tray and in the oven for 20- 25 minutes. Open the parcels at the table when you serve.

Serves 4

 

 

 

 

Cream of Fennel Soup with Smoked Salmon

Ingredients

25g butter
3 fennel bulbs, sliced
1 tablespoon double cream
80g smoked salmon, chopped
pinch of fresh dill
salt and white pepper


Melt the butter in a saucepan, add the fennel and 5 tablespoons of water, cook over a low heat for about 20mins or until fennel is tender. Stir in another 5 tablespoons of water, transfer the mixture to a food processor and process to a puree. Return to the saucepan, stir in the cream and season with salt and pepper to taste. Serve adding the smoked salmon and dill as a garnish.

Serves 4

©laleham farm
Cavalo Nero
Cavalo Nero (Black Cabbage)

Pasta with Cavalo Nero

Ingredients

3 garlic cloves, finely chopped
½ small dried red chilli, finely chopped
4 tbsp extra virgin olive oil, plus extra for drizzling
1 bunch Cavalo Nero, lightly steamed and finely shredded.
Handful of cherry tomatoes
Sea salt
400g Orecchiette pasta
50g Pecorino cheese, freshly grated


Fry the garlic and chilli together in a large frying pan (large enough to take all the cooked pasta) with the olive oil for 5 mins stirring often. Add the Cavalo Nero and tomatoes and stir together thoroughly. Meanwhile cook the orecchiette in large pan of salted water until tender. Drain reserving some of the pasta water. Add the pasta to the Cavalo Nero mixture and mix together thoroughly, adding a little of the pasta water and a little extra virgin olive oil for moisture. Serve with freshly grated Pecorino cheese and a final drizzle of oil.

Serves 4

Braised Cavalo Nero

Ingredients

Bunch Cavalo Nero
2 cloves garlic, thinly sliced
2 tbsp olive oil
Sea salt and freshly ground pepper

Strip leaves from the central stalk, wash and blanch in plenty of boiling salted water for abount 2 to 3 minutes, drain well. Thinly slice 2 cloves of garlic and fry in 2 tbsp of olive oil without colour. Add the cavalo nero and cook gently with the garlic for about 5 minutes. Season well and serve.

Serves 2

 

©laleham farm
kohlrabi
kohlrabi

Kohlrabi Gratin

 

Ingredients
3 medium sized kohlrabi
600ml whipping cream
½ head of garlic
salt and freshly ground black pepper


Peel and finely slice the kohlrabi. In a saucepan bring the whipping cream to a gentle boil with the garlic, remove the garlic. Grease with butter an ovenproof dish and layer the kohlrabi slices in the dish, seasoning each layer with salt and pepper. After each couple of layers pour some of the cream over until all the kohlrabi is used up. Cover with kitchen foil and bake in a preheated oven 200°c for 30 minutes.

Serves 4

 

 Kohlrabi Soup

Ingredients

600g (1 ¼ lb) Kohlrabi
3 Tbsp extra virgin olive oil
1 onion, chopped 180g (6oz) smoked bacon, chopped
1 carrot, chopped
2 large potatoes, diced
2l (3 ½ pints) chicken stock salt and pepper
3 cloves chopped garlic
To serve:
Paprika Diced crispy bacon
Cream or crème fraiche

 

Peel and dice the kohlrabi. Heat oil in a large saucepan, add onion and chopped bacon and cook over a low heat for about 3 minutes until translucent. Add kohlrabi, carrot, garlic, potatoes and stock. Bring to the boil. Cover and cook for about 1 hour. Cool slightly and then liquidise. Reheat, add seasoning to taste. Serve topped with a swirl of cream, a sprinkling of crispy bacon and a dusting of paprika.

Serves 6

Cream of Spinach Soup

Ingredients

1 litre of vegetable stock

40g butter

2 onions, finely chopped

40g plain flour

500g spinach, stalks discarded and chopped

3 tablespoons of lemon juice

2 tablespoons double cream, plus extra to garnish

salt and freshly ground pepper

hot paprika to garnish

Bring the stock to the boil. Melt the butter in another pan, add the onions and cook over a low heat  for 5 minutes until softened.  Stir in the flour and cook, stirring constantly for a further 2 minutes then gradually stir in the hot stock.  Add the spinach and simmer for 15 to 20minutes, stir in the lemon juice, transfer to food processor and blitz to a puree. Return to the saucepan, season with salt and pepper to taste, stir in the cream and simmer briefly.  Remove from the heat, cover and leave to stand for 5 minutes.  Serve with a swirl of cream and sprinkled with a pinch of hot paprika.

Serves 4

Tagliatelle with Spinach

Ingredients

65g butter, plus extra for greasing

675g spinach

1 onion, finely chopped

120g parmesan cheese, freshly grated

275g fresh tagliatelle

200ml double cream

salt and freshly ground pepper

Preheat oven to 200°c/400°f and grease an ovenproof dish with butter. Cook the spinach until just wilted, drain and chop. Heat the butter in a saucepan , add the onion and cook over a low heat until softened.  Add the spinach and cook for a few minutes more, season with salt and pepper and sprinkle with half of the parmesan.  Cook the tagliatelle in a large pan of salted, boiling water for 2-3 minutes, drain, return to the pan and toss with the remaining butter. Make layers of tagliatelle, most of the remaining parmesan and the spinach in the prepared ovenproof dish, ending with a layer of spinach . Pour the cream on top, sprinkle with the rest of the parmesan and bake for 10 minutes until golden and bubbling.

Serves 4