Truro Farmers Market
  In Season In Season In Season
  Amongst the seasonal delights available at the farmer’s market now are a great selection of vegetables including freshly picked cauliflowers, swede, and cabbages along with leeks and kale. Mutton is in season now, just right for all those delicious stews and casseroles that are so warming at this time of year. Now is also the time for game with rabbit, pheasant and pigeon making a strong comeback in the culinary calendar.

The market has its regular traders who provide a fabulous range of produce all the year round, you can find top quality pork, lamb, beef, duck, venison and veal along with freshly landed fish. Complementing all of these are great smoked cheeses, honey and jam. The market also has a great selection of take-away food including soups, curries, olives, local mussels and even sushi! Visitors will find a friendly welcome along with plenty of great advice about how to make the best of whats in season now.

Spicey Butternut Squash Soup

2 butternut squash, seeds removed and chopped into 1" cubes
1 onion cut into small pieces
1 red chopped chilli
1 thinly sliced clove of garlic
1 tablespoon of medium curry paste
300ml of high quality vegetable stock,
200ml of coconut milk
2 tablespoons of fresh chopped coriander and 1 tablespoon of olive oil.

1. Put a large pan on a medium heat, add the oil.When the oil is hot add the diced onion, garlic cloves and chilli. Gently fry for several minutes until they are soft.
2.Add all cubes of squash and continue to cook in the pan for five minutes.
Next add the curry paste and fry it all up for another sixty seconds. Pour over the stock and coconut milk, then turn the heat up slightly and bring it all to the boil. Once boiling, cover the pan and let it all simmer for between 18 and 20 minutes. By this time
the squash should be soft.
3.Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.

Old Fashioned Cauliflower Cheese

1 medium cauliflower (approx 1lb/450g)
2 oz/ 55g butter
2 oz/ 55g all purpose/plain flour
1 level tsp mustard powder (optional)
Large pinch salt
1 pint / 460 ml milk
50g cheddar cheese or similar, grated plus extra for sprinkling on top
Freshly ground pepper

Heat the oven to 395F/200C/Gas 7
1. Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes. Remove the cauliflower from the heat and leave to cool.
2. Place the butter and flour into a large saucepan. Over a low heat stir the butter and flour until the butter has to be melted and the flour is incorporated. Add the salt and mustard powder and continue stirring for 2 minutes. Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed.
Continue stirring until the sauce is thickened and glossy (about 5 minutes) If the sauce is very thick add a little more milk, the sauce should be thick but still runny.Add the grated cheese and stir until melted. Remove from the heat.
3. Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces. Place the florets in a baking dish large enough to hold all the florets in one layer. Pour the thickened cheeee sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper.
4. Bake in the hot oven until the sauce is bubbling and golden brown on the top,
approx 30 minutes.

Poached Leg of Mutton wiith Caper Sauce

2kg (4lb,6oz) 1/2 leg of mutton (bone-in)
4 large Spanish onions, peeled and sliced
2 generous tsp sea salt
4 bay leaves
5ml (1tsp) whole black peppercorns
1/4 stick cinnamon
zest of 1 orange
2 litres (3 1/2 pints) light chicken stock
1 bottle (750ml) dry white wine
350g (12oz) unsalted butter
60 ml (4tbsp) finely chopped shallots
60 ml (4 tbsp) capers
600ml (1pt) double cream.

1. Place the mutton into a large saucepan and bury it in the sliced onions. Add the salt. Tie the bay leaves, peppercorns, cinnamon and orange zest in a piece of muslin and add this to the pan with half of the wine. Cover with the chicken stock and bring to a gentle simmer. Skim off the crust that forms on the surface with a spoon.
Simmer gently for approximately 2 hours or until tender.
2. After 1 hour, take a saucepan and melt 150g (6oz) of the butter, add the shallots and capers and cook gently until softened then turn up the heat to lightly colour the shallots.
Add the rest of the wine and cook briskly until the liquid reduces by half.
3. Draw off approximately 1 litre (2 pints) of the poaching liquor from the mutton pan and add it to the capers and shallots. Bring this to the boil and reduce by half.
Add the double cream and bring back to the boil. Reduce the mixture further until you achieve a glossy creamy gravy. Adjust seasoning and keep warm.
4. When the mutton is ready, transfer to a serving dish, cover and keep warm.
Strain the poaching liquid from the onions but retain.
5. Heat a large frying pan and melt the remaining butter until foaming.Add the drained onions and fry briskly until they turn golden and have begun to caramelise.
Place some of the golden onions onto a plate and slice the mutton finely on top of it. Garnish with a ladling of the caper cream sauce.
Note:The retained poaching liquid can be used to make a delicious soup.

Pork and Apple Casserole

500g pork steaks
1 medium onion, chopped
1 tbsp vegetable oil
40g flour
300ml vegetable stock
200ml apple juice
1 tsp dried sage
1 large apple, sliced
100ml cider

Preheat the oven to 180C/350F/gas mark 4.
1. In a medium-sized oven-proof pan, brown pork and onions in oil. Sift in flour and cook for a couple of minutes. Add stock, apple juice, sage and bring to the boil.
2. Transfer to the oven and cook for 1 hour.
3. Add the sliced apples and cider and cook for a further 30 minutes.

© Truro Farmers Market 2010