Month: November 2023

November new potatoes

~ My virtually free-from kitchen ~ Leave a comment
November_new_potato_harvest
November new potatoes. Images: Kathryn Hawkins

It has turned much colder here since my last post. Frosty mornings and an increasing number of sub-zero nights. Back in late August, I planted a few Arran Pilot seed potatoes in the green house. With the wintry feel in the air and knowing potatoes are not frost-hardy, I decided it was time to dig them up.

Greenhouse_grown_late_season_potatoes
Late season greenhouse-grown potatoes. Images: Kathryn Hawkins

The foliage had all but withered away over the month, but under ground a few little potatoes had formed. I was a couple of weeks later planting them than usual and subsequently, the plants hadn’t had time to develop properly before the days got shorter and the temperature lower. No matter, there were enough to make one of my favourite potato dishes, and they tasted just as delicious as the potatoes grown earlier in the year.

Smashed November_new_potatoes
Smashed new potatoes sprinkled with chives. Image: Kathryn Hawkins

I took a few images of the preparation of this potato dish back in the late summer when I had some pink fir potatoes. Choose a waxy or floury textured potato for best results. Scrub the potatoes and boil them in their skins until tender, then drain well and cool for about 10 minutes. Transfer them to a board and squish them with a masher or large fork.

Preparation_of_smashed_pink_fir_potatoes
Smashed pink fir potatoes. Images: Kathryn Hawkins

I usually melt butter with some olive oil in a pan and heat until bubbling – either will work on their own, it’s personal taste which you use. Add the potatoes and seasoning and cook over a fairly high heat, turning them until they are crispy. Towards the end of cooking, I add chopped garlic and cook it for a couple of minutes until just cooked through. Serve straight from the pan, sprinkled with chopped parsley or chives.

Garlic_smashed_pink_fir_potatoes
Smashed pink fir potatoes with garlic and parsley. Image: Kathryn Hawkins

Well there’s just one more post before Christmas – I can’t believe it will all be over by this time next month. Until then, take care and thanks for stopping by 🙂

Aromatic and spiced, slow-cooker quince (naturally gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment

Gold_serving_bowl_of_freshly_cooked_slow-cooker_spiced_quince
Slow-cooker spiced quince. Image: Kathryn Hawkins

Hello again. It’s officially the time of year when the slow-cooker is permanently on the work top in my kitchen. With daylight hours becoming fewer and the temperature getting lower and lower, in my mind, “comfort food” is an important aid to get me through the next few months.

Fresh_quince_in_a_gold_bowl
Golden quince. Image: Kathryn Hawkins

I’ve been saving these beautiful quince for a few weeks, making sure they are perfectly ripe for maximum flavour and aroma before I cook them. I chose a selection of my favourite aromatics to add to a sugar syrup: rose water, lemon, vanilla and cinnamon, all perfect companions for this fabulous autumn fruit.

Fresh_quince_and_flavours_for_cooking
Fresh qunice and flavourings. Images: Kathryn Hawkins

This is a very straightforward recipe for the slow-cooker. Once the quince are prepared it’s just a case of making the syrup to pour over. When the cooking is done, I reduced the cooking juices down to make a more intensely flavoured syrup to pour back over the fruit. If you don’t have quince, try using slightly under-ripe pears instead.

Serves: 4-6

Ingredients

  • 750g ripe quince
  • 1 unwaxed lemon
  • 1 cinnamon stick, split
  • 1 vanilla pod, split
  • 50g caster sugar
  • 2tbsp carob or maple syrup
  • Rosewater to taste
  • Pistachios and pomegranate seeds to sprinkle

1.Using a vegetable peeler, carefully peel away the outer lemon zest without taking too much white pith. Set aside. Cut the lemon in half and extract the juice. Place in a large bowl along with the squeezed out lemon shells. Top up with cold water.

2.Peel the quince thinly. Cut into quarters and slice out the core. As soon as you prepare each quarter, push it down into the lemony water to help prevent discolouration.

3.When all the fruit is prepared, drain well, discard the lemon shells and place the quince in the slow-cooker dish. Add the reserved lemon zest, cinnamon and vanilla.

4.Put the sugar in a saucepan with 400ml water. Heat gently to dissolve, then bring to the boil and cook for 5 minutes. Pour over the fruit, place the lid on top and cook on High for 2 hours, turning the fruit halfway through, until tender.

7_steps_to_preparing_quince_for_slow-cooking
Slow-cooker spiced quince preparation. Images: Kathryn Hawkins

5. Turn off the power and leave to cool for 2 hours before draining the fruit and straining the cooking liquid into a saucepan. Put the fruit in a heat proof dish and cover with foil.

6. Add the maple or carob syrup to the cooking juices, bring to the boil and simmer for 7-8 minutes until syrupy. Cool for 10 minutes. Add a few drops of rosewater to taste then pour over the fruit and leave to cool completely.

Making_a_flavoured_syrup_for_slow-cooker_spiced_quince
Making the syrup. Images: Kathryn Hawkins

7. Cover and chill until ready to eat. Serve at room temperature for maximum flavour. Sprinkle with pistachios and pomegranate seeds for crunch. The quince freezes well in the syrup for later enjoyment.

Slow-cooker_spiced_quince_close-up
Sweet, spiced deliciousness. Image: Kathryn Hawkins

I hope you enjoy the recipe and I look forward to welcoming you back to my next post in a couple of weeks time. Thanks for stopping by 🙂