To market, to market: Three summer vegetable recipes

The Galway farmers’ marketplace is one in every of my favored locations in all the global. It takes location every Saturday, and once I can spare the time, I head up metropolis on my push bike and fill the basket with domestically grown treasures. I’ll throw in a few of Danny’s doughnuts, Mike’s oysters, the pea and potato curry and several Flo’s falafels if there’s any room left in my basket.

Farmers’ markets can be relied on to offer some of the more uncommon types of fruit and greens, just like the courgette flowers and kohlrabi used on this week’s recipes.

In Galway, you can get an incredible style of seasonal greens from Sloe Hill Farm. Gannet has the greatest show of local fish, and they are right next door to Layla and her terrific sourdough bread. Then there’s the multi-award triumphing Castlemaine Farm and The Friendly Farmer with their lovingly reared loose-range red meat, pork, and fowl. You can pop into Sheridan’s cheesemongers for lots of different cute produce too.

And becoming a member of in a Galway food excursion, run through Sheena Dignam and Gosia Letowska, experts in the entirety approximately our local meals, comes noticeably advocated. I’ve done this excursion several instances with friends and own family and may tremendously advise it.

If you grow courgettes, you’ll discover this quiche recipe a beneficial manner of using them up. And if you could’t get hold of them, you may replacement a few thin slices of courgette or tomato.

This uncommon slaw, made with kohlrabi, is a superb accompaniment to a slice of the quiche, as is a spoonful of the piccalilli – but you’ll wait a few weeks after making it to experience the crunchy, mildly spiced pickle.

COURGETTE FLOWER AND GOAT’S CHEESE QUICHE

For the pastry:
300g plain flour
150g butter
One egg yolk
1 tbsp bloodless water
Pinch of salt

For the filling:
1 log of goat’s cheese, reduce into 1cm slices
10-15 whole basil leaves
five courgette flowers
three eggs plus one one yolk
250ml cream
Salt and pepper

Method

1 Grease a nine-inch tart tin, preferably one with a removable base.
2 Rub the butter into the flour the usage of your fingertips till it resembles
Breadcrumbs, add the yolk and blend to mix, adding some cold water incrementally if had to carry the dough collectively. Don’t overwork the dough. Wrap it in grasp film or parchment paper and sit back it inside the refrigerator for at least half-hour.
3 Meanwhile, get your filling prepared. Whisk the eggs with the cream and season nicely with salt and pepper.
Four Roll the pastry on a properly-floured floor right into a circle wider than your tart tin, to about 5mm thick. Using your rolling pin, fold the pastry over the rolling pin and raise it into the tart tin.
5 Gently press the pastry into the rims of the tart tin. Trim the rims. Line with parchment paper and baking beans or rice and blind bake in the oven at one hundred ninety ranges Celsius, or equivalent, for 15 minutes.
6 Remove the parchment while the edges are just starting to brown and the bottom seems dry. Bake for another five mins, brushing with egg wash for the last mins. You don’t need to bake it over as it’ll be going again in with the filling.
7 Place the goat’s cheese slices, courgette plant life and basil in a good layer on the base. Bring the tart over to the oven and area on the center rack.
8 Carefully pour in the filling, then slide the quiche into the oven and bake until golden brown on top and just set.
Nine Leave to chill for a few minutes before cutting. Serve heat.

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