OCTOBER 6TH 2015
From Farm To Field
The leaves are changing, there’s a nip in the air, and autumn has arrived. It’s a great time to celebrate good food and drink and discover produce directly from the source. Nkuku HQ is slap bang in the middle of the South Hams, and we are spoilt for choice with the abundance of local produce on offer from dedicated local producers. It is impossible for us not to get swept up with the autumn harvest and all the delights it brings. We’ve put together some of our kitchen storage and serve ware ideas to help store and display all that fruit and veg and added some delicious recipes too!
We’re starting with our Bahima wire storage baskets and some of Riverford’s mouthwatering beetroot brownies.
250g dark chocolate, the higher the cocoa % the better
200g unsalted butter, cut into cubes
250g cooked beetroot
1 drop vanilla extract
200g caster/fine white sugar
50g cocoa powder
50g rice flour
1 teaspoon baking powder
100g ground almonds
Melt together chocolate and butter. Remove from heat and put to one side. Puree the cooked beetroot in food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth. Put to one side. Next, sift the cocoa, rice flour and baking powder and stir in the ground almonds. Stir the melted chocolate mixture into the beetroot mixture, then fold in the dry ingredients. Use a baking parchment to line a rectangular tin. Pour in the mixture and place in an oven preheated to 180c/gas mark 4. Bake for 30-35 minutes, until just firm to the touch. Do not overcook; a skewer inserted into the center should come out slightly sticky. Leave to cool and cut into squares.