Bean chilli jacket potato and apple, rhubarb crumble are on the Menu! -Everyone’s kitchen

When we arrived at the garden this morning (03/12/20) everything was white! It was lovely to see the garden covered with crispy frost.

That didn’t stop us from enjoying a warm, healthy and home cooked meal!

Bean chilli jacket potato served with green salad

Apple and rhubarb crumble

Harvest of the day: Chilli, parsley, lettuce leaves, rocket and rhubarb from the garden

Bean chilli jacket potato (8 serving – 8 baked potatoes)

Ingredients

  • 2 medium red onion peeled and diced
  • 2 tbsp sunflower oil
  • 4 medium carrots 100g, diced
  • 2 medium red pepper 100g, deseeded and diced
  • 2 clove of garlic peeled and finely chopped
  • 2 tsp chilli powder or to taste 
  • 2 tsp smoked paprika optional
  • 2 tin red kidney beans rinsed and drained
  • 2 tin plum tomatoes
  • 2 vegetable stock cube + salt and pepper to taste

Instructions

  • Roast your potato on the grill, using tin foil.
  • Tip: if you are roasting the potato on the barbeque, stab it, and put in the microwave with some water to soften them up.
  • Heat the oil in a large frying pan and add the onions, fry gently until soft
  • Add the carrots and peppers and continue to fry gently until they are beginning to soften
  • Add the garlic, chilli powder and paprika and fry for a further minute
  • Add the drained beans and the tomatoes with their juice
  • Break the tomatoes up with your wooden spoon
  • Crumble in your stock cube, bring to a boil and then simmer for about 15 minutes until the tomato juice has reduced to a thick sauce.
  • Add coriander and/or parsley

Apple and Rhubarb crumble!

Did you know?

The leaves of the rhubarb plant are very toxic. They can be infused for at least 10 days and used as insect repellent in your garden! Easy way to reduce waste and be chemical free.

Ingredients

  • 450g rhubarb , cut into 3cm slices
  • 350g apples peeled and cut into 3cm chunks
  • 1 tsp vanilla paste or extract
  • 120g golden caster sugar

For the topping

  • 200g plain flour
  • 1 tsp ground ginger (optional)
  • 100g butter chopped
  • 70g (light soft brown) sugar

Method

Heat the oven to 200C/180C fan/gas 6.Toss the rhubarb, apples, vanilla and sugar together in a saucepan.  Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the mix into a medium baking dish

Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. 

Sprinkle the crumble topping onto the fruit and cook for 30-35 mins or until the topping is lightly golden brown. 

Use your bruised fruits when you make a crumble!

Another week of laugh, yummy food and cherry on the cake? Learning proper Scottish words!

Fancy joining the cooking group?

Thursdays – Fridays 11am to 1pm. Booking essential! Contact Nadege: ndmaxinfo@gmail.com

Credit photos: Urszula (an amazing photographer) and Nadege (Project worker)

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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