Uist Wholefoods Co-operative

More experiments with lovage. I had seen it written that lovage went well with chicken, so I adapted this recipe from the Waitrose website.

Ingredients:

• One Organic free-range chicken, jointed (easy to do this yourself)
• 500ml good cider
• 2 tsps ground allspice (from the wholefood co-op)
• 40g organic butter
• 2 crisp desert apples, sliced into wedges
• 250g mushrooms, sliced
• 2 good sprigs of lovage; use the leaves very finely chopped. (from the garden)
• 4 tbsp double cream

Method:

• Put the cider in a large pan and simmer until reduced by half
• Put the chicken joints in a plastic bag with the allspice and a little salt and rub the spice into the chicken. The bag stops me making a big mess
• Melt half the butter in a deep-sided frying pan, and fry the mushrooms and apples until golden. Lift out with a slotted spoon and set aside.
• Melt the rest of the butter in the same pan and add the chicken pieces until lightly browned.
• Stir in the reduced cider, and bring to the boil, then turn down to simmer for 20 minutes to cook the chicken
• Add the mushrooms and apples along with the very finely chopped lovage and the cream. Season to taste and heat for a further five minutes.

We had this with mashed potatoes and peas. It was good, but the lovage did tend to turn into clots of leafy stuff. Maybe I didn’t chop it finely enough. If you like a thicker gravy, I would suggest mashing 20g of flour into 20g of butter and adding that instead of the cream.

For some reason, I got the surplus order of soya beans, which I have been thinking of researching for a while. I didn’t fancy making tofu or any of the other bean products, so I have been trying out some other options. Tonight I had Soya loaf, sort of like meat loaf. The remaining mixture I made into small burgers, which I preferred. I got the basic idea from ‘The Bean Book’ by Rose Elliot. I’ve had this book for 25 years and it is a bit stained, so I was impressed to see that it is back in print. Many of the recipes are useful, but I often change them a bit to spice them up, or use the ingredients to prepare something slightly different. In this case, I think the vegeburgers I made were better than the loaf that is suggested in the book.

Ingredients:

• 6 oz soy beans
• 1 onion, chopped finely
• 2 cloves of garlic, crushed
• 4 sticks of celery, finely chopped (I used 2 shoots of lovage)
• 2oz butter
• 1/2 can organic chopped tomatoes (wholefood co-op)
• 2 tbsp tomato puree (wholefood co-op)
• 4 oz wholewheat breadcrumbs (wholefood co-op)
• 4 tbsp chopped parsley
• 1 tsp thyme (dried from wholefood co-op)
• 1 large egg, beaten
• salt and pepper

Method

• Soak the soy beans overnight in plenty of water, and drain the following day. Cook for 4 hours in plenty of boiling water, until soft. Drain the beans and mash them roughly.
• In a large pan, fry the garlic, onions and celery in the butter over a low heat, for at least ten minutes.
• Add the tomato, tomato puree and the herbs and cook another five minutes more.
• Mash and mix the tomato mixture with the soy beans and the beaten egg: a food processor might help here
• Then add the breadcrumbs and seasoning to make a firm mixture. I did this bit by hand, and got a good texture. Season to taste with salt and pepper.
• For the loaf, grease a 1lb loaf tin with butter and coat with wholemeal flour. Spoon the mixture into the tin, smooth overand cover with greased tin foil.  Bake at 190C/375F Mark 5 for 1 hour. Serve hot or warm with a spicy tomato sauce and a side salad.
• For burgers, shape the mixture into burgers and fry or grill. Serve with a spicy tomato sauce, fried mushrooms and a green salad.

I have had a packet of soya beans on the shelf for a while, wondering what to do with them. This is one of the recipes that work well. Truth be told, soy beans are not easy: most of the delicious things I have had made from them have been based on tofu. I have a few more to try, however. I began with a recipe from Madhur Jaffrey’s ‘Eastern Vegetarian Cooking’, a book that I have had for more than twenty years. It is old and scorched, and full of recipes I like.Ingredients:

• Soy beans (from the wholefood co-op)
• Sesame oil (from the wholefood co-op)
• Soy sauce (from the wholefood co-op)
• Sesame seeds (from the wholefood co-op), toasted.
• Stock (from the wholefood co-op) (or water)

Method:

• I started by sprouting the soy beans for several days, rinsing them at least twice a day in fresh water, and keeping them in a cool shaded area of the kitchen. Once the roots were about two inches long, and the beans were beginning to colour green, I put them in the fridge until I was ready.
• Next I simmered the sprouts in stock for about seven minutes, and drained them.
• When they were almost cool, I sprinkled the sprouts with sesame oil and a little soy sauce, and garnished with a teaspoonful of toasted sesame seeds.

Apparently you can add mung bean sprouts for the last couple of minutes of cooking. I served this slightly warm, and it was excellent.

Uist Wholefoods Co-operative held an Open Day at West Gerinish Hall on June 4^th.  We hope that this event will be one of many that we will hold throughout the year and around the islands to introduce the public to members of the co-operative and provide an opportunity to talk in depth with like minded people. A wide range of the products available was on display and (proving to be very popular) a wide range of baking (sweet and savoury) using products from the range. We were also fortunate to have a large variety of samples from the many suppliers involved in the Co-operative for everyone to take away and try at home. These ranged from hand creams and washing up liquids to tea and coffee, juices, biscuits, crackers and spreads.

 Members of the Co-Operative arrived bright and early setting up the tables and making the hall warm and welcoming.  The doors opened at 11am and until 3pm nearly 40 visitors came through the doors. In this more relaxed environment where the emphasis was on TRY rather than buy -  we were able to talk in depth to visitors about their dietary needs, the vast product range,  about environmental impact and all things foody.  Tea and coffee were available where visitors chose their brew from the vast array of  bags and blends on offer.  The baking/tasting table was very popular  with one visitor commenting that she was not expecting everything to be so tasty – helping further to dispel the myth that everything “wholefoody” tastes indigestible.

Our Chairwoman writes “These Open Day events are a way for us to dispel the myth that the Co-operative is just about mung beans and muesli.  For some strange reason the words “Wholefoods Co-operative” seems to carry with it the image of  a collective of  hardy vegans, knitting tofu and wearing hemp.  Suffice it to say none of us has attempted to knit tofu! This is of course a wee joke but there is some truth about healthy, ethical products appealing to a certain fraternity.  However, we are a group of people, ladies and gents alike, that enjoy cooking and eating ethically sourced products, having access to unprocessed whole foods and having access to hard to find products according to our dietary requirements.  We exchange ideas, recipes, product reviews and will endeavour to spread the message that there is more to us than mung beans and muesli.”  

The comments we hear most are:   ’I’ve heard of you but not quite sure what it is you do’ and ‘I got a catalogue years ago but didn’t really understand how to order’ .  We were able to chat with visitors about how to become members, how to access our website, where to find recipes and ideas and not least go through the simple ordering process. 

The catalogue carries a range in excess of  3000 products which came as a huge surprise to nearly everyone we spoke to. Many of the items are also available in catering sizes making this a cost effective method of sourcing ingredients that are used in bulk. Almost everything you could possible need except  chilled and frozen foods are available.

In order to cater for the non-computerised in the community we offer a phone-in ordering service, a catalogue is also available at Lionacleit library to browse through.  Through a network of members we can also arrange to deliver orders to those without transport.  We want to make it as easy as possible for all the inhabitants of the islands to have access to the Wholefoods Co-operative.

To gain some insight as to how the Open Day event was viewed by our visitors we asked for feedback forms to be completed.  We will use these comments and observations to tailor further events and ensure we give visitors as much information as we can.  A draw was also held on the day choosing a random feedback form that had been completed.  Our congratulations go to Amanda Rae, Kilpheder who wins a hamper of wholefood  goodies.

We would like to thank Fiona Ballantyne, Christine Johnson, Charli and Gemma Patterson  and Jackie Warner for their hard work and dedication in staging this event, together with members who donated baking, and Angela Monk for tracking down all the samples. In addition grateful thanks go to all the suppliers who provided us with literature and  samples for visitors to try.

If you didn’t manage to get to the event at West Gerinish look out for posters of forthcoming events or visit our website for all the latest news. 

I have been continuing my adventures with wild food, and finally overcame my anxiety about trying orache. I am not 100% sure which variety I picked in the end; it was not exactly like the pictures in any of my wild food books. For reference I looked at ‘Food for Free’ by Richard Mabey, Prehistoric cooking by Jacqui Wood, and ‘Edible Seashore’ by John Wright. This last book is one of the River Cottage Handbooks, reviewed elsewhere on this site. All three books recommend orache as a wild food, similar to spinach but not producing as many leaves per plant. The Orache plant family is related to ‘Fat Hen’, an edible weed that I find on my compost heap, and plants in the goosefoot family.

This was also the first road test of the Richard Mabey book, and it let me down by not discussing or referring to the huge range of orache plants. The Prehistoric cookery book also hints at the possibilities, but it was the Edible seashore book and google that were the most helpful.

 Anyway, off we set with our bucket, across the dunes and down to the shore to see what we could find. We found a lot of orache, several varieties, growing in the dune grasses, on the edge of the machair, and then on the higher parts of the shore. We found a whole area of frosted orache (Atriplex laciniata), good big plants with lots of shoots. The plans were low, lying, growing straight out of the sand. The leaves were frosted and rough, and there were clusters of small buds towards the tips, arising in the joints where the leaves leave the stem. I took one shoot of each plant we saw, and ended up with about three good bunches. This was enough to feed three people; like spinach, it cooks down a lot.

When I got home, I rinsed it off to remove the sand, and then cooked it in garlic butter for about three minutes. It was very good indeed, better than spinach, and a good side dish. Next time I see it growing well, no worries, I would pick it again.

In terms of nutrition, it was extremely fresh and extremely local, so there was minimal wastage of nutrients. It was better cooked, and the books agreed with me on that one. It is hard to get data on the nutritional value of Orache, but it is reputed to be rich in calcium, vitamin c, vitamin b1, and iron.

Submitted by Fiona Ballantyne.

This recipe is adapted from a recipe in a book called ‘Scones, muffins and teacakes’ by Murdoch books and works very well.

Ingredients

I use a teacup or small mug as a measure so its never the same size twice!

Method

All done.

Submitted by Fiona BallantyneThis is adapted from a recipe from a book called ‘Home baking’ by Carole Handslip, which was 99p well spent in a bargain book shop!Ingredients

Method

Nice plain but also very good with home made jam and desiccated coconut on the top.

Similar to the last recipe. Child no 2 said she liked it and then had more. This is a big result. We served this with asparagus as a starter, and then with roast potatoes and beans.

Ingredients:

Method:

Recently we had an AGM. Here are the  AGM 2010 minutes Please take a look as it is full of news.

A gluten and dairy free cake which is best served the day after making to allow the flavour to develop. This is another BBC recipe and is a firm favourite.

Ingredients

Method