The Devilled Egg Kitchen Academy teams up with Riverford Organic
PUBLISHED: 17:24 06 December 2012 | UPDATED: 22:28 20 February 2013
Often veg is demoted to the side of our dishes – but The Devilled Egg Kitchen Academy has teamed up with Riverford to discover ways of making more of your five a day
Often veg is demoted to the side of our dishes but The Devilled Egg Kitchen Academy has teamed up with Riverford to discover ways of making more of your five a day
Barbora Stiess passion for local seasonal produce has led her Bristol-based cookery school The Devilled Egg Kitchen Academy to team up with Riverford to run cookery classes to demonstrate how to make the most of a veg box.
As a Riverford customer for many years I have always been so impressed by the wonderful quality and variety of the Riverford veg boxes that I wanted to explore how we could work together, she says.
I want to show everyone what wonderful food creations can be easily made at home with top quality ingredients.
Wash Farm is set between rolling hills and you can see vegetables being grown in every direction. The Devon farm sees 20,000 boxes fly out its doors each week. The smells in the packing room were fantastic; I could smell the fresh tomatoes before I even saw them, she says.
On the way back to the farm we visited the Riverford Farm Shop where I felt like a child in a sweet shop such fantastic produce from freshly picked veg to organic meat to dairy products from the Riverford herds.
Using Riverford vegetables is a great way to encourage you to eat seasonally and it is the best way to get the most out of fruit and veg.
For the Riverfood classes at The Devilled Egg I try to showcase each vegetable and create a dish specifically with it in mind. When working with high quality fresh produce there is no need for complex recipes; the flavours and textures of fresh veg will shine in a simple dish, so long as they are prepared properly.
When working with high quality fresh produce there is no need for complex recipes; the flavours and textures of fresh veg will shine in a simple dish
I wanted to give you a few tips on preparing some vegetables, for this months classes I have chosen to work with butternut squash and globe artichokes. Both are delicious vegetables and rich in flavour, but tend to be overlooked and butternut squash is also incredibly versatile.
Butternut squash contains many vital poly-penolic anti-oxidants, minerals and vitamins, it is low in calories, contains no saturated fats and is rich in fibre. Why not try roasting butternut squash, as this preserves all its goodness slice it with the peel on with a dash of olive oil, salt, cumin and chilli flakes and when the flesh is soft, spoon it out. Then blend it with a dash of water to create an absolutely delicious pure to serve with roast root vegetables, pan-fried scallops or roast venison. Or you could blend it with some homemade stock for a rich, wholesome soup.
Another basic option is to remove the skin using a peeler (preferably a tough one!), slice into wedges and bake until softened. Then top with parmesan cheese and grill until the cheese melts.
For globe artichokes, cut off the stalk, peel the outer leaves and trim the top of the artichoke. Then scoop out the purple leaves in the center and simmer in vegetable stock, a dash of white wine and salt until softened. At the Devilled Egg Kitchen Academy we often serve the artichoke grilled with beans, hollandaise and salmon. These powerful vegetables do not need to be prepared in an extravagant manner. The hard work used to be just finding great produce at the right price, but companies like Riverford have made this a lot easier. Globe artichokes are low in saturated fat, cholesterol and packed with vitamins and minerals.