Beach Recipes

2022 has seen me join up with HatHats Coffee at their Reculver Country park venue, and I will be running a series of cooking workshops on the beach. Here is a selection of recipes that I have used in these sessions.

Beach Soup

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In all senses this is a winter root vegetable soup, making use of the vegetables and herbs I had growing in my garden, but after a wonderful day cooking on the beach I had a message from the mother of a fantastic young man who said he was now cooking "beach soup" for all of his family! The name has stuck and here it is!!

Ingredients (serves 10)

2 tbs oil (rapeseed or olive)

1 celeriac (chopped)

1 large onion

2 leeks

400g potatoes

2 medium parsnips

1 carrot

water

A bouquet garni of hardy herbs

1 Bay leaf, a good sprig of sage, a few sprigs of rosemary

A pinch of sea salt

A dash of freshly ground pepper

1/2 tsp smoked paprika (optional)

Method

  1. Preheat  the oil in a Dutch oven or large stock pot over a medium heat.

  2. Start by peeling and cutting the root veg into small 1-2cm chunks and put them aside into a large bowl

  3. Next peel and roughly chop the onions and leeks.

  4. Sweat the onions and leeks in the pan stirring occasionally until softened and turning translucent.

  5. Now add the root veg, salt and pepper stirring for several minutes​

  6. Pour enough water to cover the vegetables and add the bouquet garni to the pot, cover and bring to a boil.

  7. Let the soup simmer for about 30 minutes before blending and adding the paprika to serve.

Spring Vegetable Stir fry

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This is essentially a seasonal take on my Easy Chinese stir-fry with a spring vegetable twist and a subtle change to the sauce.

I aim to keep things seasonal if I can and during recent workshops I was able to use some of the vegetables grown in my own garden. I absolutely love asparagus and PSB, so it was no wonder they sneaked into this dish!

Ingredients

Serves 4

1 Pack of dried noodles

For the sauce

Runny honey

Tomato ketchup

A dash of Henderson's Relish (or Worcester sauce)

Soy sauce

Juice of 1 lemon

Oil

250g spring greens/Swiss chard

5-6 spring onions

4 carrots

2 garlic cloves

150g Asparagus

150g Purple Sprouting Broccoli

150g mushrooms (oyster or shiitake work well)

1 packet of beansprouts

Method

1.First boil some water to re-hydrate the noodles, tend to do this over the fire as it heats up the dutch oven, otherwise a kettle will do! Place the noodles in a suitable bowl or pan then pour the  boiling  water over so it just covers them. Leave.

2. Now make the sauce.

In small bowl or jug, squirt/ squeeze an equal amount of honey and ketchup, followed by a couple of generous splashes of Soy Sauce and relish, finally adding the lemon juice before whisking this all together to make your stir-fry sauce!

3.Grate the carrots, tear the greens, crush the garlic, slice the mushrooms (if large), break up the asparagus and PSB before cutting the onions into 1 cm long pieces (scissors work really well for little hands doing this!

4. Check on the noodles, they should now be fully re-hydrated and taken up a lot of the water.

Drain and put to one side.

5. Heat the oil in the Dutch oven if outside, otherwise a deep frying pan or wok will do.

6. Once the oil is hot, fry the  chopped vegetables and bean shoots, stirring for no more than 2-3 minutes.

7. Add the sauce and stir for another minute covering the veg.

8. Finally add the noodles into the pan again stirring to soak up the sauce and flavour.

Pour straight into bowls and enjoy!

(Chopsticks optional!)