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THE URBAN 
CO-OP RECIPES

“There is no love sincerer than the love of food.” 
- George Bernard Shaw

Tomato Salsa

16/6/2015

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Ingredients

  • 4 good sized tomatoes halved
  • 1 red onion quartered
  • 2 cloves of garlic
  • 1 chilli
  • Fresh coriander

Instructions
  1. Place all the ingredients except the coriander under the grill and cook until charred but not burnt. 
  2. Place everything in a blender with a handful of coriander leaves.
  3. Blitz until everything is broken down into small pieces.
  4. Season and serve with tortilla chips or refrigerate until needed (keeps for 4 to 5 days)

Note: The heat of the chilli determines the heat of your salsa so choose according to your own palate.
Recipe with thanks to Kathy McAndrew Wallace
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Butternut Squash Soup

15/6/2015

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Ingredients

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock (or vegetable stock)
  • Nutmeg
  • Salt and freshly ground black pepper
Instructions
  1. Cut squash into 1-inch chunks. 
  2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
  3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  4. Remove squash chunks with slotted spoon and place in a blender and puree.
  5. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
  6. Serve.
Recipe with thanks to Kathy McAndrew Wallace
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Marinated Courgettes with Mozzarella

15/6/2015

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Instructions
  1. Top and tail the courgettes, then cut them lengthwise into 1mm-thick slices. Put them in a bowl with two tablespoons of oil and use a pastry brush to coat them lightly all over.
  2. Heat a large nonstick frying pan on a high heat. Working in batches, sear the courgettes for two minutes on each side, until tender and golden, and transfer to a shallow dish.
  3. Take the pan off the heat and leave to cool down a bit. Add the rest of the oil, the garlic and the lemon zest, and heat very gently for a few minutes (the residual heat in the pan may be enough: you just want to take the raw edge off the garlic and infuse the flavours into the oil). Pour over the courgettes.
  4. Season, squeeze over a little lemon juice and add the mint or basil. Toss, cover and leave for an hour at room temperature.
  5.  Strew with torn strips of mozzarella and serve with good bread or, better still, warm pitta.
Ingredients

  • 4 medium courgettes (about 500g) - use yellow and green if you have them
  • 5 tbsp extra-virgin olive or rapeseed oil
  • 1 large clove garlic, peeled and cut into thin slivers
  • Grated zest of 1 lemon, plus a little juice
  • Sea salt and freshly ground black pepper
  • 1 tbsp shredded mint or basil
  • 1 ball buffalo mozzarella (or another mild, soft cheese)
Recipe with thanks to Kathy McAndrew Wallace
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Smashed Roast New Potatoes With Garlic & Rosemary

6/6/2015

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Ingredients
  • 1 head of garlic
  • 1kg new potatoes
  • 1 tablespoon finely chopped rosemary
  • 50g butter 
  • 3 tablespoons olive oil
  • Sea salt and black pepper
  • Grated parmesan (optional)
Instructions
  1. Preheat the oven to 200°C/gas mark 6.
  2. Put the head of garlic on to a piece of foil and roast in the preheated oven for about 40 minutes, until soft.
  3. Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and cook them for 15 minutes.
  4. Melt the butter in a small saucepan. Drain the potatoes and crush them roughly. Squeeze out the soft garlic from the cloves and add it to the melted butter with the finely chopped rosemary.
  5. Toss the crushed potatoes in the garlic butter mixture and season well. Drizzle with the olive oil.
  6. Place in an ovenproof dish and roast until golden brown and crisp on the top. Scatter a layer of freshly grated Parmesan (if using) over the top before serving.
Recipe with thanks to Kathy McAndrew Wallace
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Sweet Potato & Chickpea Veggie Burger

30/5/2015

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Ingredients
  • 225g tinned Chick Peas
  • 225g tinned Kidney Beans
  • 200g Heinz Five Beans (kidney, haricot, pinto, borlotti, cannellini) - or baked beans
  • 2 x cloves of garlic (crushed or finely chopped)
  • 300g Sweet Potatoes
  • 1/2 squeezed lime
  • Pinches or more of spices - Coriander, Chilli Pepper, Fresh Ground Black Pepper, Spanish Paprika, Cumin.
  • 3 x Bay Leaves (ripped/chopped up small)
  • Sesame seeds (enough to coat all burdgers)
  • Olive Oil (enough to coat all burgers)
Instructions
  1. Start by peeling and chopping the Sweet Potatoes and preheating the oven to 220 degrees Celsius.
  2. Boil the sweet potatoes in a pot of water. While they boil away empty beans and chickpeas into a colander, wash and drain.
  3. Put the beans and chickpeas into a large bowl and mash. Peel and chop the garlic.
  4. Add the garlic and boiled sweet potatoes into the bowl, along with the lime juice and the spices. Continue to mash and mix the contents of the bowl.
  5. Now shape the veggie burger mix into 4 good sized burgers, or more smaller ones if you prefer. Pour some sesame seeds into a bowl. Then one at a time, place the burger in the bowl and coat in sesame seeds. Sesame seeds are high in iron, so a great seed to add to dishes.
  6. Place burgers on the oven tray and lightly coat in olive oil.
  7. Cook in the oven for 30 minutes, turning once after 15 minutes.
  8. Serve any way you like best and enjoy!
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Roxboro Road,
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061-317429

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Photos used under Creative Commons from dichohecho, nociveglia, Sami Keinänen, sylvar, Tony Webster, Kirsten Loza, Stacy Spensley, adriennf, ozmafan, karenel77, jeannegrunert, whitneyinchicago, Rameshng
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