Monday, 3 August 2009

Allotmenticity - 03-08-09 Aston FM Sod It Grow Your Own

video


Gary forgot to press record this morning!!!





"The answer lies in the soil!"






It's annoying that these guys can be so destructive! What an amazing design.





Not a lot to report on this week as I've been suffering from the various symptoms of the dreaded S word!

I did manage to get down over the weekend though and harvest a wonderful selection of fresh goodies.

I used them with this weeks recipe. The Broad Beans are plentiful and were great with the Beef. I didn't have any Chard so substituted Spinach, but I'm going out today to buy some Swiss Chard seed.

Made a Cauliflower Cheese and steamed Brocolli, French Beans, baby Carrots and the Kestrel Potatoes which are new to me this year but very tasty.

Well worth a try, it's from an Egyptian recipe I saw recently on TV.

Enjoy,

The Captain

Broad Beans with Beef & Chard

For 4.

2 Beef steaks (Sirloin for preference)
2 good cups of shelled Broad Beans,
Bunch each of fresh Coriander & Dill
Heaped teaspoon of Ground Coriander
Large bunch of Chard or Spinach.
1 medium Onion
6 cloves of Garlic.
Olive Oil.
Salt & Pepper

Method.

Cut the Beef into 1" cubes, rub with Ground Coriander salt & pepper and brown in the Olive Oil.
Add the chopped fresh herbs and fry for 5 mins
Add the Broad Beans and cover with water.
Bring to the boil and then reduce heat to simmer and cook until Beef is very tender. 30 mins at least.
Crush Garlic Cloves and add to chopped Chard/Spinach.
Mash together in a Pestle & Mortar and add to the Beef mixture.
Add more liquid if necessary.
Cook for further 10 mins.

The original recipe added rice to the mixture, but I served the stew with a mix of fresh seasonal veg; Potatoes, Brocolli, Carrots, Courgette.





5 comments:

Matron said...

I'm a big fan of Swiss chard. I nearly always grow Bright Lights, or Rainbow Lights (I think they are the same). Hardy as you like all the way through Winter and Spring. I find you never get that dry metallic taste in your mouth that you sometimes get with spinach.

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