Keen to try some new recipes this summer? Here are some recipes, shared by FoodCycle volunteers, to inspire you. They have been making these dishes in community kitchens across the UK.
SUMMER VEGGIE CURRY FROM FOODCYCLE WESTGATE
Ingredients
1 onion, finely chopped
2 bulbs garlic, finely chopped
1 thumb-sized piece of ginger, finely chopped
1 tsp cayenne pepper
1 tsp smoked paprika
2 tsp garam masala
2 tbsp groundnut oil
2 tbsp of tomato puree
2 fresh red chillies finely chopped
2 tablespoons of ground almonds
1 tsp cumin
1 tsp coriander
1 tin chopped or plum tomatoes
1 tin coconut milk
500g jersey or new potatoes
1 sweet potato, chopped into chunks
Half a butternut squash, chopped into chunks
2-3 carrots, chopped into chunks
Half cauliflower, chopped into chunks
500g runner or fine beans
½ a bunch fresh coriander, finely chopped
½ a bunch of fresh mint, finely chopped
Method
- Parboil potatoes for 8-10 minutes and drain
- Meanwhile make the curry paste by blending together the dried spices, with chillies, ground almonds, groundnut oil and tomato puree
- Sweat onions, garlic and ginger in a large cooking pot on low heat until soft then add the curry paste and cook for a further 2-3 minutes
- Add tinned tomatoes, parboiled potatoes, sweet potatoes, butternut squash, carrots and cauliflower with a pint of water and cook until tender then add coconut milk and simmer
- Meanwhile, blanche beans in boiling water for a few minutes then drain and run under cold water to stop them cooking
- Once the curry sauce has reduced by one third, turn off the heat and add the beans
- Serve with basmati rice cooked in coconut milk, a few cherry tomatoes and garnish with the chopped herbs
GRAPE AND RASPBERRY CLAFOUTIS FROM FOODCYCLE BENWELL
Ingredients
5 eggs
125g melted butter
200g flour
50g caster sugar
½ pint milk
1tsp vanilla extract
800g grapes and raspberries or any leftover fruit you fancy
Method
- Preheat the oven to 180 degrees
- Grease a large baking tray
- Put grapes and or raspberries or any other fruit in the bottom
- Make a sweet batter by mixing together the eggs, vanilla extract, melted butter flour, sugar and milk (batter should be quite liquid but thicker than water)
- Pour batter over fruit and cook in the oven for about an hour until the mixture is golden brown on top and doesn’t wobble
- Serve by itself or with custard or vanilla ice cream
These summer recipes originally posted here.
