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Recipes to inspire a visit
July 28, 2010
Once you’ve been to Reading Farmers' Market, try out some of these.
Tomato Cake with Buffalo Mozzarella
If you can get there early enough to pick up some Flexmore Farm mozzarella then try this – it’s basically a tomato, mozzarella and basil salad poshed up
- 6 medium or 4 large, ripe tomatoes
- salt and freshly ground black pepper
- 1 buffalo mozzarella cheese
- 2 small or 1 large avocado
For the dressing
- 1 large handful of fresh basil leaves
- 3tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Salt and pepper
- Pinch of sugar
- Fresh basil leaves to serve
Plunge tomatoes into boiling water for about 20 seconds and then immediately into a bowl of cold water.
Peel tomato skin off, cut the tomatoes into quarters and scoop out the seeds. Dry the tomato flesh with kitchen paper and put into a bowl. Season with salt and pepper and then pack into ramekins lined with cling film. Cover with cling film, and press with a board, or use weights to compress the tomatoes, and keep at room temperature. If making the day before, refrigerate, but remove from fridge 2 hours before serving.
When you are ready to serve, make the dressing. Place the basil into a mini food processor, add the oil and vinegar and whiz until well blended. Season with salt and freshly ground black pepper and sugar.
Drain the mozzarella and tear into six pieces.
Halve, remove the stone and peel the avocado, slice each half in two if the avocado is large.
To serve, turn out the tomato cake onto the plate and lay the 3 pieces of mozzarella in a pile, arrange the avocado in another pile. Drizzle the dressing over and garnish each plate with a sprig of basil.
Barbecue Sauce
Donald Williams makes an excellent bramble jelly. But bramble jelly is more than just spreadable – try this barbecue sauce to baste ribs, chicken and steak. But because the sugar in the jelly can burn quickly use it toward the end of the meat’s cooking time. Also bear in mind you don’t need salt as you are using soy sauce.
- 125ml ketchup
- 125ml bramble jelly
- 125ml light soy sauce
- 1tbsp chili powder
- Ground black pepper
- 1tsp Lemon juice
- 1tbsp Dijon mustard (or to taste)
- 1tsp Worcester sauce
Heat all ingredients in a small pan very slowly until the jelly dissolves. Apply to your meat – and you can also serve it warm in a jug for pouring over.
Couscous, Lemon and Watercress Salad
As the sign says the food miles are just 18.1 from Mapledurham to Reading so you can feel good about buying watercress. You should feel good anyway as it’s brimming with vitamins and minerals. Use in salads or sprinkled with rock salt in sandwiches. This salad is a taste of summer although watercress is on sale at the market virtually all year round.
- 225g couscous
- Zest and juice of 1 lemon
- 2tbsp olive oil
- 85g watercress, roughly chopped
- ½ red onion, chopped
- 2 tomatoes, deseeded and chopped
- 150g cucumber, peeled, deseeded and chopped
- Salt and freshly ground black pepper
Boil a kettle of water. Place the couscous, lemon zest and juice, olive oil and plenty of seasoning in a large bowl, then add 300ml boiling water.
Stir well, then leave to soak for 10 minutes or until the water has been absorbed by the couscous. Stir in the remaining ingredients, season and serve.
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