Wealden Times | WT172 | June 2016 | Kitchen & Bathroom supplement inside
Wealden Times - The lifestyle magazine for the Weald
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© National Trust Images. Registered Charity Number 205846.<br />
Fish koftas served with charred green peppers<br />
and beetroot relish<br />
Serves 4 – 3 koftas per person<br />
meadows<br />
SissinghurstCastle<strong>WT172</strong>.indd 1 25/05/<strong>2016</strong> 14:17<br />
Beautiful<br />
new farmshop<br />
Open on the main A267, 10 miles south of<br />
Tunbridge Wells. Heals are open 7 days a week.<br />
8am–5pm Monday–Saturday & 10am–4pm Sunday.<br />
Locally sourced meat from Leppards of Mayfield,<br />
a full range of groceries, fresh local veg/fruit,<br />
local cheeses, a deli counter, gift section and<br />
fully licensed cafe serving cooked breakfasts<br />
using our own bacon and sausages, delicious<br />
lunches, homemade cakes and fresh coffees.<br />
Please follow us on Facebook<br />
Leppards Butchers and<br />
Heals Local Shop and Cafe<br />
Telephone 01435 873984<br />
www.healsfarmshop.co.uk<br />
healslocalshop@gmail.com<br />
Sissinghurst Castle Garden<br />
meadow month<br />
Take part in our month-long celebration of<br />
meadows this July. From admiring the rolling<br />
landscape of Vita's natural meadows to joining<br />
one of our tours, workshops or lectures,<br />
there's plenty for everyone to enjoy. Meadow<br />
month takes place between 2 - 29 July.<br />
01580 710700<br />
nationaltrust.org.uk/sissinghurst-castle-garden<br />
• 4 fillets of firm white fish,<br />
skinless and boneless<br />
• 30g dill, chopped<br />
• 20g mint leaves, chopped<br />
• 10g tarragon, chopped<br />
• 15g ginger, peeled and<br />
finely grated<br />
• Grated zest of 1 lemon<br />
• 3 small garlic cloves,<br />
crushed<br />
• 1 tsp ground cumin<br />
• ½ tsp ground turmeric<br />
• 2 eggs<br />
• 30g spelt breadcrumbs<br />
• 8 mild, long green<br />
peppers (280g net)<br />
• 2 tsp sunflower oil<br />
• Salt and black pepper<br />
Beetroot relish:<br />
• 300g cooked beetroot,<br />
finely grated<br />
• squeeze of blood orange<br />
juice<br />
• ¼ tsp ground cumin<br />
• 1 tbsp raspberry vinegar<br />
• ¾ tsp caster sugar<br />
• 25g freshly grated<br />
horseradish<br />
• 2 tbsp olive oil<br />
1. Start with relish. Place the grated beetroot in a bowl<br />
and add all the remaining ingredients along with ½ a<br />
teaspoon of salt and some black pepper. Mix well, taste<br />
to adjust the seasoning and set aside.<br />
2. Preheat the oven to 200°C.<br />
3. For the koftas if you really feel like pushing the boat out<br />
you can choose meaty monkfish (a firm<br />
Bloomsburys favourite!).<br />
4. Cut the fish into tiny dice – 1-2mm. Place in a bowl and<br />
add the fresh herbs, ginger, lemon zest, garlic, ground<br />
spices, eggs, breadcrumbs, teaspoon of sea salt and some<br />
black pepper. Mix well and then form into round patties<br />
weighing about 55 grams each.<br />
5. Place a heavy ovenproof iron or char grill pan on a high<br />
heat. When red hot, put the peppers <strong>inside</strong> and grill for<br />
15 minutes, turning once, when the skin is nicely charred<br />
and blistered. Remove from the pan and set aside. Wipe<br />
the pan clean and add the 2 teaspoons of oil. Sear the<br />
koftas for 4 minutes, turning once, then transfer the pan<br />
to the oven for 8 minutes, until the koftas are cooked<br />
through. I have also used this recipe on the BBQ, by<br />
placing the koftas into a flat skillet and cooking<br />
for 8/10 minutes.<br />
6. Place 3 koftas on each plate along with 2 peppers.<br />
Spoon the beetroot relish alongside and serve at once.<br />
01580 292992 www.bloomsburysbiddenden.com<br />
www.wealdentimes.co.uk<br />
HealsLocalShop<strong>WT172</strong>.indd 1 25/05/<strong>2016</strong> 14:53<br />
158
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