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Recipes

Seville Orange Marmalade Recipe.

·         6-8 small Oranges, weighing about 550g

·         juice of 1 Lemons

·         1.4 litres water

·         1.1kg granulated sugar

1. To sterilize jam jars, place them in a large saucepan and cover with cold water. Bring to the boil and simmer briskly for 10-15 minutes. Remove from the water with tongs and place upside down on a clean surface to dry.

2. Slice the oranges in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice, leaving the pith behind. Reserve the shells.

3. Put the flesh, juice and pips in a food processor and blend until smooth.

4. Push the purée through a sieve into a preserving pan or large heavy-based saucepan.

5. Now scoop out as much of the pith from the shells as possible. Slice the rind into very thin matchstick strips and add these to the sieved flesh in the pan.

6. Pour in the lemon juice and water.

7. Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.

8. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface.

9. After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again.

10. Allow the marmalade to cool slightly, then pour into the sterilized jar.

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BACON AND SAUSAGE QUICHE.

1 lb. bacon
1 lb. sausage
6 eggs
2 c. milk or 1 pt. half & half
3 c. grated Cheddar cheese
2 deep dish pie crusts, unbaked

Fry bacon and sausage. Drain well. Crumble bacon and sausage; mix with the cheese. Divide this mixture evenly into each pie crust. Beat eggs and milk together; pour over bacon, sausage and cheese mixture. Bake at 350 degrees for 30 minutes or until done.
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BEEF STEW WITH HERB DUMPLINGS.

Serves: 4

Cooking time: 155 Minutes

  • 2 pinches dried mixed herbs
  • 440g diced beef
  • 1.25kg vegetable selection pack
  • 400g tin chopped tomatoes
  • 200g self-raising flour
  • 1 tablespon olive oil
  • salt and pepper
  • 1 beef or vegetable stock cube
  • 100g butter, grated
  • 1.4 litre water
  1. Peel and finely slice the onions in the vegetable selection pack. Heat 1 tablespoon olive oil in a deep saucepan over a medium heat. Add the onion and fry for a few minutes until soft, then add the diced beef and continue to fry.
  2. Add the rest of the vegetables from the vegetable selection pack, peeled and cut into small chunks. Season with salt and freshly ground black pepper and add 1 teaspoon dried mixed herbs, then fry for approximately 10 minutes. Stir in the chopped tomatoes, 1 litre water and crumble in 1 beef or vegetable stock cube. Bring to the boil, then turn the heat down and simmer for 2 hours
  3. Add the rest of the vegetables from the vegetable selection pack, peeled and cut into small chunks. Season with salt and freshly ground black pepper and add 1 teaspoon dried mixed herbs, then fry for approximately 10 minutes. Stir in the chopped tomatoes, 1 litre water and crumble in 1 beef or vegetable stock cube. Bring to the boil, then turn the heat down and simmer for 2 hours.
  4. The stew should be nice and saucy by now but, if it looks a little dry, stir in another 400ml water. Turn up the heat and bring it to the boil again. Add the dumplings, pushing them under the surface of the liquid. Cover and simmer for 20 minutes until the dumplings are puffed up and cooked through, then serve with an optional garnish of freshly chopped parsley

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BOLOGNESE

1tbsp olive oil
6 rashers rindless unsmoked streaky bacon, chopped
1 large onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2tsp dried oregano
1kg (2¼lb) minced beef
2-3 garlic cloves, crushed
1 x 400g tin chopped tomatoes
4tbsp red wine
2tbsp tomato purée
4tbsp milk
2 bay leaves

1 Heat the oil in a large, heavy-based saucepan or a deep sauté pan over a medium to high heat. Add the bacon, vegetables and oregano. Cook, stirring occasionally, for 5min or until the bacon and vegetables have softened.

2 Add the beef and garlic. Cook for about 10min or until browned, breaking up any lumps with the back of a spoon. Add the chopped tomatoes, wine, tomato purée, milk and bay leaves. Stir well to mix,
then season with salt and pepper to taste.

3 Bring to the boil, stirring all the time, then lower the heat, cover the pan and simmer for 30min, stirring occasionally. Remove the bay leaves and taste the sauce for seasoning.

4 To make spaghetti Bolognese, cook 100g (3½oz) spaghetti per person, according to packet instructions. Drain and toss with the hot sauce. Serve with grated parmesan.

Cook's notes
To freeze, leave to cool, then divide into serving amounts and freeze for up to 12 months. Defrost in the microwave or in the fridge overnight before using.
¡½ƒnFor a high protein, low-fat veggie option, omit the bacon and beef, and add 2 x 350g packs of Quorn mince instead, plus 400ml (14fl oz) water or vegetable stock with the tomatoes. Freeze for up to three months.

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ROASTED VEGETABLE RATATOUILLE

Serves 6 people

350g (12oz) sweet potatoes, peeled and roughly chopped
Salt and ground black pepper
225g (8oz) each plum tomatoes, aubergines, courgettes, red peppers and onions, roughly chopped
2 garlic cloves, peeled
5ml (1 level tsp) chopped fresh thyme
50ml (2fl oz) olive oil
50ml (2fl oz) white wine
225g (8oz) passata or 400g can chopped plum tomatoes
5ml (1 level tsp) caster sugar
175g (6oz) firm goat’s cheese, thickly sliced
Thyme sprigs and roasted garlic slivers to garnish

1 Cook the sweet potatoes in a pan of boiling salted water for 10min or until tender, then drain. Place in a large roasting tin with the remaining vegetables, garlic, thyme and oil; season. Cook at 220°C (200°C fan) mark 7 for 45min– 1hr, turning occasionally, until golden brown.


2 Meanwhile, place the wine, passata and sugar in a pan. Bring to the boil and bubble for 10min or until thick, then season well.

3 Place the roasted vegetables in an ovenproof dish. Mash the roasted garlic and mix into the tomato sauce. Spoon over the vegetables and arrange cheese on top.

4 Return to the oven for 20min or until golden. Leave for 5min, then garnish and serve in small pots.


PREPARE AHEAD
Complete to the end of step 3, then cover and chill for up to one day.

TO SERVE
Complete the recipe, allowing an extra 5–10min cooking time.

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CHICKEN DAUPHINOISE

Serves 4

  • 2 x 420g pack potato dauphinoise
  • 1 tbsp oil
  • 4 boneless, skinless chicken breasts
  • 1 red onion, sliced
  • 100g (4oz) smoked lardons
  • 1 x 26g (1oz) pack of mix for roast chicken gravy
    1. Preheat the oven to 190°C (375°F, gas mark 5).
    2. Bake the potato dauphinoise according to the pack instructions.
    3. Meanwhile, heat the oil in a large frying pan and gently fry the chicken, onion and lardons for 12-15 mins, or until chicken is thoroughly cooked.
    4. Mix the gravy with 300ml (10½ fl oz) water and add to the frying pan. Bring to the boil, stirring. Simmer for 1 min.
    5. Divide the Potato Dauphinoise between four plates and top with the chicken, spooning over the sauce.

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    WARM CHICKEN,PEPPER & POTATO SALAD

    Serves 4

  • 225g (8oz) salad potatoes, halved
  • 2 large red peppers, deseeded and thickly sliced
  • 3 chicken fillets, cut into strips
  • 90ml (6tbsp) olive oil
  • 5ml (1tsp) dried oregano
  • 150g bag mixed salad leaves
  • 30ml (2tbsp) white wine vinegar
  • 10ml (2tsp) runny honey
  • 10ml (2tsp) wholegrain mustard
  •  
    1. Boil the potatoes in a large pan of lightly salted water for 10 mins. Drain well. Meanwhile, toss the sliced peppers and chicken strips in 30ml (2tbsp) of the olive oil and oregano and season with freshly ground black pepper.
    2. Heat a cast-iron skillet and cook the chicken and peppers for 5 mins, turning once. Add the potatoes and cook for a further 4-5 mins until the chicken is cooked through and the peppers and potatoes are lightly charred.
    3. Divide the salad leaves between 4 plates and top with the hot chicken and vegetables. Whisk together the remaining olive oil with the white wine vinegar, honey and mustard. Season and pour over the salad. Serve immediately.

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    ROAST LEMON & THYME LAMB
    Serves 6
     
  • 3 onions cut into large rings
  • olive oil
  • 1 lemon , zest peeled off and cut into 15-20 pieces
  • 3 large sprigs thyme , broken into 15-20 small sprigs
  • leg of lamb about 1.75kg