Allotmenticity - 26-01-09 Aston FM Sod It Grow Your Own

Well here's the latest madness called "Sod It Grow Your Own" with Gary James on Aston FM. We have great fun doing this, but there are some good tips and the recipe is worth a try.
I managed to get a few hours down on N0 87 today while the weather was fine. I've planted the rest of my Isle of Wight Garlic, the Solent Wight variety. I also sowed some Cauliflower seeds in one of my mini propagators from my mate Choff.
Trouble is just when I could get a few more visits in, the weather is due to change. Typical!
Below is the recipe for Patatas Bravas, a great Tapas snack or a spicy accompaniment to Chicken.

1 lb 8 oz all-purpose potatoes, cut into 1-1/2 inch pieces
1/4 cup olive oil
For the Sauce
1 small onion, chopped
1 clove garlic, crushed
2 ripe tomatoes, finely chopped
1/2 teaspoon dried chili flakes
1/2 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon tomato paste
1 tablespoon olive oil
1/4 cup dry white wine
1 tablespoon coarsely chopped fresh flat-leaf parsley

Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.

To make the spicy tomato sauce, heat the oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick.

Process the sauce in a food processor or blender until smooth. Return the sauce to the saucepan to reheat and stir in the parsley. Check the seasoning.

Pour over the potatoes and serve.

Allotmenticity - The Canadian Ambassador's Spicy Crunchy Coating.

As I said on Sod It Grow Your Own, this is a really versatile recipe. You can hammer out a Chicken Breast really thin and use it to make an escalope, I've tried it with a mix of mashed Potato and fresh Salmon to make a tasty Fishcake, and also with just mashed Potato on its own.
This is for the Potato Cakes,

Ingredients for about 6:

3 Large Potatoes.

Packet Ritz Crackers.

1 Large Egg beaten.

2 Tablespoon Plain Flour.

1 Teaspoon Cayenne Pepper.

1 Teaspoon Italian Dried Herbs.

Oil for shallow frying.

Salt & Pepper.

Peel and chunk Potatoes and boil in water until just soft. 20 Mins.

Drain and roughly mash. Allow to cool.

Form into patties about ½ inch thick and 3 inch across.

Put in fridge for 1 hour to set.

Meanwhile make the crunchy coating.

Take ½ packet of Ritz crackers and place in large plastic bag. (Freezer bags are great for this.)

Tie bag loosely and using a rolling pin or similar object crush the crackers.

You should aim for a breadcrumb consistency.

Add the Cayenne Pepper, Italian Dried Herbs and Salt & Pepper.

Shake the packet to mix all the flavourings together.

Take 3 shallow bowls and in the first put the plain flour.

In the second the beaten egg and in the third the crunchy coating.

Take the potato patties from the fridge.

Using the same hand (this takes a little practice!) coat the pattie first in flour, then the beaten egg and finally the crunchy coating.

Shallow fry the pattie in the hot oil until golden brown.

Another great use is to cut a Beef Tomato in half and sprinkle about a tablespoon of the mix onto it. Squirt a small amount of honey on it and put under a hot grill.

Allotmenticity - 19-01-09 Aston FM Sod It Grow Your Own Pt 8

More "Sod It Grow Your Own" madness from today's Gary James Show on Aston FM.









I managed an afternoon's digging and tidying up on Saturday, just before the weather changed again. I've dug over the proposed Brassica bed and limed it ready. I might give it another blast as I detected some clubroot on the previous crop of cabbage. The plan is for the cage which will completely enclose the bed. Hopefully it might stop the pigeons eating all the tops off the Brocolli and Kale. I read that birds don't bother with Kale, but I can assure you they certainly do! Also I can disprove the idea that if you take off the sprout tops they won't bother with them. WRONG! They do that too.
Does anyone remember an idea, I think it was on Gardeners World, about growing 6 different vegetables in a bed measuring a square yard? I'm sure it had Sweet Corn in the centre and beans that grew up the corn along with various other crops around the base.
I might even contact the BBC. I've looked on the net but can't find any reference to that particular idea.
Last Wednesday I went down to B&Q with a friend who has a Diamond "Geezer" discount card. Useful for getting 10% off everything, seeds etc. The £1 section is well worth a look. Balls of twine & string for a quid - 10%. Picked up a great lounger for the corporate area.
I got a packet of Lavender seeds, so I can alternate the Rosemary and Lavender bushes for my hedge (eventually!)
I've just bought a paper shredder for the office and according to a source you can mix it in the compost heap. Avoid shiny paper like magazines, but it's good for soaking up a damp bin. Obviously like lawn mowings, make sure it's well mixed in.

Well, that's all for now.

The Legend is down south at the weekend so I'm packing the bag ready,

The Captain.

Allotmenticity - Sod It Grow Your Own Pt 7 - 12-01-09

It's been very cold down on No87 of late so not much has happened since I dug over the spud bed. I took delivery of the aluminium poles for my brassica cage the other day. 19 x 4 metre lengths. Possibly a little excessive, but ordering direct from the manufacturer does keep the cost down and I managed to get twice the amount for 1/2 the price of using one of the garden suppliers. The next challenge is to construct it! Photos to follow.
The Garlic and Japanese onions look like they're doing OK. I've just sown some herb seeds in my mini trays from my mate Choff. Dill, Oregano, Basil Marjoram and Thyme. There seems to be a lot of Thyme grown on our allotments, not sure why.
Was reading Matron's very impressive site "Down On The Allotment" the other day. I really must get into successive planting. Early Purple Sprouting Brocolli. I'm jealous!
And finally I've been up to the antics of "Sod It Grow Your Own" again and the latest episode can be heard above. I've also included the Credit Crunch busting recipe given to me by my friends Lord & Lady Formby who I met in Southport.
I must admit since I've been doing my little spot I've had some great recipes given to me. If anyone has any good ones that I can use, please send them. I'll give a credit to all who do.

The Captain

Lord & Lady Formby’s Ham Hock.

Ingredients:

1 Ham Hock per person.

Carrots

Potatoes

Cabbage/Kale

Vegetable Stock Cube.

Fresh Bay Leaf, Thyme & Rosemary tied in bunch.

Bring Ham Hock to boil in enough water to cover and simmer 1 hour. Remove from heat and skim off top.

Add herbs & crumbled stock cube and bring back to boil then reduce to “smile” for 1 hour.

Add carrots chunked and potatoes cut in quarters.

Cook until ham starts to fall off bone, (about 30 mins)

Add cabbage/kale shredded for last 10 mins.

Remove ham and pull meat from bone. Remove bunch of herbs.

Arrange veg in large serving bowl with chunks of ham and pour on stock.

Enjoy with crusty bread and a glass of foaming beer!

Allotmenticity - 31-12-08 - New Years Eve

A very happy and let's hope prosperous New Year to all.
I had to nip down to No87 to get some herbs and the frost was making everything look fantastic.
I can't believe how the garlic will survive and the kale just tastes wonderful. The recipe from Sod It Grow Your Own is really tasty and was a great hit as a starter over Xmas.
I actually managed to get a couple of visits in before the frost and have dug the spud-bed ready for next year. I'm using the pelleted manure again which seemed to have a great effect. The one thing I've noticed is that I omitted the lawn mowings in the last row of Maris Pipers and they've all got scab. Surely it can't be that effective or even necessary, but the difference is amazing.
Ah well, it's onwards to 2009.

All the best to everyone,
and don't forget to check out Aston FM for some more madness!

The Captain

Allotmenticity - Christmas Greetings.

I hope he's left me something nice!!!


I just had to add the recipe I told Gary James on Aston FM last Friday on Captain Tongo's 6 of The Best



A very Merry Christmas and a Happy New Year to all.

Looking forward to some great times in 2009!

The Captain.

Allotmenticity - Sod It Grow Your Own Pt 6 - 15-12-08

Kale with Cannellini beans, Chorizo, Garlic & Chilli.

Ingredients
3 tablespoons extra virgin Olive Oil (preferably strong and spicy)
1/4 teaspoon dried Chili Pepper Flakes
1 large Garlic clove – skinned and finely chopped
2 small bunches Curly Kale (about 7 oz) – remove stems from mature leaves and chop finely;
1–15oz can Cannellini beans – drained
100g Chorizo Sausage
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
1 large glass Dry White Wine.

Heat a large heavy-bottomed frying pan or wok over high heat. Add the Olive Oil, Chorizo Sausage, Chili Pepper flakes and Garlic and sauté for 2/3 minutes until the oil is flavoured and red from the Chorizo. Add the Kale and sauté for an additional 2 minutes, tossing frequently, until wilted. Add the Dry White Wine, toss again, cover the pan and reduce heat to medium-low. Braise for 8 to 9 minutes until kale is tender. Add the beans, salt and pepper to taste, toss well, raise heat to high and sauté for 1 to 2 minutes until beans are warmed through. Remove from heat and set aside.

To Serve, cut a French stick in half lengthways & into 6" pieces and griddle until browned.
Slurp a glug of Olive Oil on each piece and serve the kale mixture on top for a funky starter, or on its own as an accompaniment. (Leave out the Chorizo for a Vegetarian dish.

(I had this last night and it was delish!!!)

The Captain.

Allotmenticity - Sod It Grow Your Own Pt 5 - 08-12-08

Welcome to the latest wacky world of Captain Tongo and "Sod It Grow Your Own"

Here is the recipe I mentioned in the broadcast. I tried it the other day and it's really tasty.

Roasted Butternut Squash and Chorizo Risotto (serves 2)

½ Butternut Squash, peeled and chopped into 1cm pieces

1 tablespoon Olive Oil

100g Chorizo (Picante for preference)

1 small Onion, finely chopped

150-175g Risotto Rice( You can get Arborio from Sainsburys, Asda, even the Co-op )

75ml White Wine

600ml hot Vegetable Stock

50g grated Parmesan

Juice of half a Lemon

Freshly grated Black Pepper

Preheat the oven to 200c.

Toss the butternut squash with the olive oil and season. Place on a tray and roast until soft – around 20-30 minutes.

Meanwhile, put the chorizo in a pan and fry until it releases its oil and starts to cook. Add the onion and cook until it is soft and the chorizo is cooked through. Now add the rice and mix well so it becomes coated in the chorizo oil. turn the heat up, add the white wine and stir while it bubbles away.

Add the vegetable stock a ladle at a time, stirring constantly and adding the next ladle when the rice absorbs the liquid. When you have used most of the stock, test the rice to see if it is cooked – you may need slightly more/less liquid. When it is ready add the roasted butternut squash, parmesan, lemon juice and black pepper. cover and leave to rest for 5 minutes before serving.

Fabulous for a winter's supper dish.

Oh and watch out for news of a film crew coming down to No87.

"What a Rock Star does on his day off". Coming soon to the Internet!!!

Just back from some crazy travelling with "The Legend" Bognor - Scotland! Madness!!

The Captain.

Allotmenticity - Sod It Grow Your Own Pt 4 - 01-12-08

Listen in and find out, "How to stop the squirrels nipping your nuts!"
More Aston FM fun with "Sod It Grow Your Own"

Allotmenticity - Stuffed Cabbage, Irka's Galumpkis

My friend The Polish Princess’ Stuffed Cabbage Leaves

(Irka’s Galumpkis)

Ingredients for 4 as a starter:

1 Large Savoy Cabbage.

1lb Minced Beef.

1 cup Rice.

1 Medium Onion finely chopped.

1 clove Garlic finely chopped.

Pinch dried mixed Herbs.

For the sauce:

Can chopped Tomatoes.

1 Small Onion finely chopped.

Pinch dried mixed Herbs.

Core the cabbage and separate the large outer leaves removing the thick stem. You will need 4 leaves. Cook in boiling water for 5 minutes or until soft.

Drain & pat dry with kitchen towel and set aside. Keep some of the cabbage water to add to cooking liquor.

Fry Onion, Garlic and Minced Beef for about 5 minutes until meat is browned, remove from heat and add herbs and rice.

Take Savoy Cabbage leaf and add a generous heaped tablespoon of filling onto the leaf and roll folding in the sides to make a parcel. Don’t roll too tightly as the rice expands as it cooks.

To make the cooking liquor, fry the onion until soft, add the chopped tomatoes, about ½ can of the cabbage water and the mixed herbs. Bring to the boil then reduce the heat and simmer for 5 minutes.

In a large saucepan place the cabbage parcels seam side down in layers and cover with the tomato liquor. Bring to the boil and then reduce the heat and simmer gently for about 30 minutes. Test to make sure the rice is fully cooked.

Serve in large warmed soup bowls with crusty bread.

Allotmenticity - Sod It Grow Your Own Pt 3 - 24-11-08

Here's Part 3 of Captain Tongo's fledgeling radio career. A weekly humourous look at what's going on at No87.
I recently went over to Germany with "The Legend" and witnessed some amazing Deutche Allotmentz right at the side of the Autobahn, as can be just about seen above.
Fabulous collections of sheds, and flags everywhere. Unfortunately we couldn't stop as we were on route to our gig in the former East Germany. You can see Frankfurt in the background.
We conquered!
The Kapitain.

Allotmenticity - Roasted Isle of Wight Garlic

ROASTED ISLE OF WIGHT GARLIC

INGREDIENTS
1 head garlic per person
1 teaspoon extra virgin olive oil per bulb.

1. Preheat the oven to 200C/400F.

2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

3. Roast for about 30/40 minutes, until the garlic is completely soft and lightly browned.

A great way to serve roasted garlic cloves is on toasted bread with soft green cheese and roasted peppers. Heavenly!

Allotmenticity - Sod It Grow Your Own Pt 2 - 17-11-08

Captain Tongo on Aston FM 17th November.
Hear Captain Tongo every Monday at 8.15am on The Gary James Show Aston FM 89.1FM

Allotmenticity - Cissy Stone's Irish Chicken Soup

This is an old Irish recipe for a warming Chicken soup my Granny used to make in a huge pot over an open fire in Doneraile.
For 4 people you will need
A fresh chicken, (free range for preference) about 2-3lbs.
2 medium Turnips.
A medium Swede.
2 medium Parsnips.
3 Carrots.
3 large Potatoes (Maris Piper are good).
A Leek.
A large Onion.
A chicken stock cube.
A sprig of Thyme, Rosemary and a Bay Leaf
Salt & Pepper to taste.

Put the chicken in a large pot, big enough to fit all the vegetables around it.
Cover the chicken with water and bring to the boil. Peel the Turnips, Swede and Parsnips and cut into large chunks. Wash the carrots and potatoes and chop the same. Wash the Leek and chop into 1" pieces. Peel and chop the Onion.
When the water boils crumble the stock cube in and add all the vegetables and herbs making sure all the contents are covered, adding more boiling water if necessary. Bring the heat down to a simmer cover the pan and let it "smile" for about 2 hours.
The soup is ready when the chicken falls off the bones and the veg are soft.
Serve in large soup bowls with some warm homemade soda bread.
Enjoy. Cissy x
www.myspace.com/cissystone

Allotmenticity - Sod It Grow Your Own Pt 1 - 10-11-08

This is the first Aston FM "Sod It Grow Your Own" broadcast on Monday 10th November. Listen out for my regular humourous observations every Monday on 89.1 FM or hear it again on the Blog.
Starting next week a seasonal recipe section with contributions from special friends aswell.

Allotmenticity - Aston FM 89.1 issue.

This is the Aston FM 89.1 special issue. On Monday 10th November at 08.15 Gary James will broadcast an interview with yours truly direct from No 87. Hopefully "Sod It I'll Grow My Own" will become a regular feature so if you're fortunate enough to be able to receive it, give them a call and support me.
It's not going to be as serious as the Jeremy Vine Show, more a light-hearted view of growing your own veg & fruit with a weekly tip and possibly even a seasonal recipe. (If I can think of one!!!)
I'll try to get a recording so I can put it on the blog.

Oh and thanks to Choff for the above addition to the No 87 family. I've decided to name it after him as "The Choff".
More interesting goodies to come from him soon.

The Captain.

Allotmenticity - 09-11-08 - The Tour

Welcome to No 87 The Tour, a stroll around the plot with Captain Tongo.

Enjoy!

Comments please.

The Captain.

Allotmenticity - Lewis Hamilton World Champion!

Well he finally did it! Good Lad Lewis you deserve the title despite all of Ferrari's and FI's attempts to stop you.
Next up has to be Man Utd getting back into gear and then I'm happy.
Right then back down to earth. I've just planted my Strawberries in what must be the most extravagant bed around. A gift of a bath which cost a fortune but now houses my new arrivals from Thompson & Morgan. Let's hope they like their new home and produce the goods.
What about the size of my Kerr Pinks. I can't believe how well they've done AND they taste amazing. Even "The Legend" commented on how great they are!
Just returned from a trip to Scotland and hopefully a couple of hours tomorrow morning tidying and digging a few more spuds.
I've sown the first lot of I-O-W garlic, but I'm holding back a few as Colin from The Garlic Farm suggested and sowing them in early spring. The Japanese Onion sets are all coming on well.
My mate Choff has been sourcing some fantastic goodies. I've got some mini greenhouses and also mini seedling plug containers for next years herbs etc.
Watch this space for more developments.
Garden On!

The Captain.

Allotmenticity - 01-10-08

It's a rare pleasure to not only get down for more than a few minutes to No87, but also to see the sun with his hat off!
Anyway a break in our gruelling schedule with "The Legend" and I'm digging up giant Kerr Pink potatoes. A meal in itself is how the Spudman Mr C describes them.
I have to say I'm really impressed by the quality and size of the spuds. Let's hope the Maris Pipers will be up to the mark as well.
I've a football-sized Savoy which is bound for Sunday lunch. All the cabbages have done well although some have been severely attacked by slugs.
I really have to make an effort next year to bolster my pest defences. A better form of netting against Butterflies is high on the agenda.

I received my Garlic Lovers Pack from Colin at The Garlic Farm this week. WOW what an amazing selection. I can't wait to try some of these beauties next year. "Thanks Colin". The Legend even mentioned the Garlic Festival on Radio 2 the other week. I've got my raised beds already prepared, although Colin suggested I wait until early in the New Year before planting them. Evidently they grow more steadily and have a round shape.

I'm getting fed up of all these reports in the media of break-ins on allotments. Why don't they just say "There's free food for all you thieving b*****ds!" All the "Scallies" have now been given the idea. Don't let me catch anyone nicking from No87 or the next blog might come from behind bars!!!

As for Man Utd I'm sure they'll get going soon and Lewis just needs to keep his nerve and ignore the critics. Go Lewis!

I'm trying a couple of ways to propogate Rosemary from cuttings. The putting a heeled cutting in a glass of water, and also the rooting powder. I want to eventually have a Rosemary hedge down one side.

I'm also getting a heap of slabs from NurseVon next week so I can finally get the Corporate area up and running. All I need now is an Indian Summer!


Until next time, keep a look out for "50 years of Rock & Roll with Alvin Stardust" at a theatre near you.

The Captain.