The
Walled Garden Recipe Book £3.50
+ £1 postage and packaging
Tel: (01738) 562420
|
|
The
Walled Garden Recipe Book £3.50
+ £1 postage and packaging |
The production of this book has been made possible due to the kindness of the Perth and Strathearn Round Table and the Rotary Club of Perth. We are grateful for the support which both groups have given to the Walled Garden.
The Walled Garden is a Charitable Project which provides meaningful work activity and social interaction in a supportive environment for those recovering from mental ill health. The benefits, which people with mental health problems can experience from work, include improved self esteem, better concentration and self-confidence and also dignity and status through having a job.
Now in its 11th year, after starting as a horticultural based project, the range of work activity has broadened to reflect the needs of our service users. We have a joinery workshop manufacturing timber items for sale such as garden furniture and craft items, an Art and Craft Studio, and most recently our Cafe and Craft Shop, offering a range of training including: Catering, food-hygiene, health and safety, general work skills and customer care.
If you have not yet visited the Walled Garden, please come and visit us. We are open Monday - Friday 9.30 am. till 3.30 pm. and Saturdays during the summer 10.00a.m. till 3.00 p.m. It would be an ideal time to taste some of our baking recipes which feature in this book. Meantime, I hope you enjoy the recipes in this book.
Return to The Walled Garden page
The
Walled Garden
Shop/Cafe
Is now able to offer a catering service for up to 60 people for your open days, AGM's, training courses and conferences.
Choose from a range of
Sandwiches
Filled rolls
Cold meats
Quiches
Vegetarian
selection
Home baking
Tray bakes
Fruit
Fruit juices
Free local delivery
For more information, and prices, phone Lesley Young on 01738 631777 or e-mail: thewalledgardenperth@btconnect.com
Recipes
Courgette, Brie and Thyme Soup
3 tablespoons olive
oil
2 medium onions (chopped)
1 large clove garlic (crushed)
2 medium potatoes (diced)
1 stick celery (finely chopped)
2-3 medium courgettes (diced)
500ml/1pt vegetables or chicken stock
50g brie (skin removed)
1 teaspoon chopped fresh thyme
200mls semi skimmed milk
Salt and pepper to taste
Heat oil gently and soften the onion and celery for 5 minutes. Add potatoes and garlic and continue cooking on a low to medium heat for 10 minutes. Add the stock and thyme and simmer for 10 minutes. Add courgettes and cook for another 10 minutes or until soft.
Liquidize soup and add the milk and chopped brie. Check for seasoning and serve once heated through.
Tomato Soup (Vegetarian)
80g tin of chopped tomatoes
1 medium onion chopped finely
1tsp garlic
75g plain flour
75g margarine
75g tomato puree
3 - 4 tbsp tomato ketchup
1 1/4 litre vegetable stocck
1 tsp vinegar
25g sugar
a good handful of ripped basil
salt and pepper
melt the margarine and stir in the flour. Add tomato puree and tinned tomatoes. Cook for 1 minute.
Mix ketchup and water to make a stock. Gradually add to the four until all the stock is incorporated. Bring to boil, reduce heat and simmer for 20 minutes. If necessary add more water to get the right consistancy for a soup.
Add vinegar, sugar and seasoning to taste, blitz with hand blender.
Leek and Potato Soup
500g leeks
30g butter
1 litre white stock or 2 chicken stock cubes and a litre of boiling water
250g potatoes, cubed
pinch salt and pepper
50ml single cream and a knob of extra butter (optional)
fresh chives or parsley, chopped (optional)
Cut the white and light green parts of the leeks into 1cm rounds. Cook slowly in the butter in a lidded pan until soft but not coloured.
Add the stock, and cubbed potato and season with salt and pepper.
Simmer for approvximately 15 minutes until the leeks and potatoes are cooked.
For a richer soup, just before serving stir in a knob of butter and 50ml single cream. Garnish with chives or parsley.
Quick Minestrone Soup
400g can kidney beans
1 large onion, 1 courgette
3 carrots and celery sticks
3 cloves garlic
400g tin chopped tomatoes
1 litre beef or chicken stock
salt & pepper
100g each of French beans and cabbage
100g spaghetti or macaroni
1 Chop onion, celery and carrots.
Add to pan with tomatoes, stock and crushed garlic.
2 Season with salt and pepper. Bring to boil, cover and simmer for 30
minutes.
3 Top and tail beans, cut into 1/2in pieces. Slice courgettes. Shred
cabbage. Break spaghetti into short lengths.
4 Add everything to pan bring to boil and simmer for 10 to 15 minutes.
Best second day.
Tiger Prawns in Coconut Broth
1 shallot, finely chopped
1/2 tbsp vegetable oil
1 clove garlic, crushed
1 inch ginger, peeled and finely grated
1/2 chili, deseeded and finely chopped
1 tomato
100ml coconut milk
pinch turmeric
24 tiger prawns
squeeze lemon juice
salt and pepper
large handful fresh coriander, chopped
1 Fry shallots until light
in colour and starting to soften, add garlic, ginger and chilli and cook for
further minute.
2 Blanch the tomato in boiling water for a minute or so, peel, deseed
and finely chop.
3 Stir coconut milk into onion mixture, add turmeric and tomato and simmer
for 5 minutes.
4 When ready to serve, add prawns and warm through over a low heat until
the prawns are cooked. Season to taste and stir in the coriander. Good served
with a little rice, sliced lime and a mixed salad garnish.
Spicy Chicken Cakes
350g minced chicken
2tbsp Thai red curry paste
1 egg, beaten
2tbsp cornflour
grated zest of 2 limes
2tbsp fresh coriander, chopped
2 spring onions, finely sliced
1 red chilli, deseeded and finely sliced
oil for frying
salsa to serve
1 Place minced chicken, red
curry paste and about half the egg in a food processor and blend until evenly
combined. Transfer to a mixed bowl.
2 Add cornflour, lime rind, coriander, spring onion and chilli and mix
well using your fingers. Add more egg to bind if necessary.
3 Divide mixture into 12 portions and roll each into a ball. Mould and
flatten each ball into a patty about 5cm in diameter and 1/2 cm thick.
4 Fry for approximately 5 minutes until lightly browned and cooked.
5 Serve with hot salsa.
Pasta Carbonara
450g pasta
50g butter or olive oil
1 small onion or shallot finely diced
Large clove garlic, crushed
100g smoked back bacon
3-4 tbsp dry white wine
250ml double cream
125ml chicken stock or stock cubes
Few drops lemon juice
50g Parmesan cheese, freshly grated
1 egg yolk, lightly beeten
1 tbsp finely chopped fresh parsley to serve.
1 Cook the pasta in plenty
of boiling salted water according to packet instructions.
2 Meanwhile sweat off the onion, garlic and bacon in butter or oil in
a large pan over a low heat. Add the wine and cook until the wine has evaporated
and the pan is dry.
3 Add the cream, stock and lemon juice and cook for a few minutes on
a moderate heat, add the cheese and continue cooking for a further minute.
4 Drain the pasta and add to the sauce, fold in the egg yolk and finely
chopped parsley. Serve immediately.
Saffron Ice Cream with Brandy Peaches
850ml whole milk
7 tbsp honey
170ml double cream
140g caster sugar
7 egg yolks
generous pinch saffron
5 ripe yellow peaches
100g brown sugar
70ml brandy
Mix together the milk, honey, cream and half the caster sugar in a pan and bring gently to boil, stirring constantly until the sigar has completely dissolved.
Beat the egg yolks with the remaining
caster until white & smooth.
Pour the milk mixture over the egg yolks and add the saffron.
Transfer to the top of a double saucepan and stir over hot but not boiling water
until smooth and thick.
Stain through a sieve into a bowl, place bowl in a larger bowl filled with ice
and bring rapidly to room temperature. Freeze for 2 - 3 hours in a plastic container.
Peel and slice the peeches carefully then toss in the brown sugar and brandy.
When ready serve scoops of saffron ice cream with the brandy peaches.