Here is the latest offering from the Willis kitchen: beef goulash "Hungarian style" [i.e. with paprika], and "European Salad". Jane was responsible for the goulash, and I made the salad.
This post is not intended to provide a recipe - I'm sure there are already hundreds of recipes for Hungarian goulash on the internet - but instead to be another opportunity to sing the praises of the veg from Abel and Cole! In the goulash Jane made use of the really amazing Red Pepper that came in our latest Veg Box. Just look at this lovely specimen:-
Without something to compare it with, it's hard to get an impression of its huge size (it weighed over 600 grams), so here it is alongside a normal hen's egg:
My so-called "European Salad" made use of some other great ingredients from the same Veg Box, especially these beautiful tomatoes:
Although I didn't photograph everything individually, my salad selection included these things:
Witloof chicory (Belgian Endive) and red onion
Grated raw kohlrabi with parsley in a lemon-flavoured vinaigrette
Beetroot with shallots and chives
Home-grown lettuce ("All Year Round")
Tomato salad with shallots, thyme and red wine vinegar
It would be hard to exaggerate how good the vegetables from Abel and Cole are. We have been hugely impressed with the quality. Furthermore, because we are not paying for them, (the veg boxes were a prize) we have been inspired to try a few things that we don't normally buy, such as Jerusalem Artichokes and Fennel, and they have been very good. Fennel is something which I have never previously enjoyed, and when bought in our shops it is often dry and coarse. The Abel and Cole Fennel on the other hand was crisp and succulent - so good in fact that I was stealing it before it ever got onto a plate!
My home-grown veg is going to have to be good this year if it is to bear comparison with the contents of these veg boxes, but I'm going to have a try...!
While we're on the subject of food, I thought you might like to hear about our recent "Ristorante a Casa" pop-up Italian restaurant experience, which Jane has described on her blog The Competition Grapevine