Growers, Processors and Distributors of Salad Cress
Education Zone - Cress Recipes
- Pumpkin-dish with mustard sauce
- Peas in cheese sauce
- Macaroni cheese with tomatoes and salad cress
- Salad of asparagus with smoked salmon (or ham)
- Mediterranean mixed salad
Pumpkin-dish with mustard sauce
Ingredients:
- 1000g pumpkin
- 100g mushrooms
- 1 onion
- 4 tbs sunflower oil
- 2 tbs of white wine,
- Sherry or stock
- Salt
- Freshly ground pepper
- 125g crème fraiche
- 2 tsp mustard
- ½ tsp honey
- 1 punnet of salad cress
Method:
- Cut the pumpkin flesh in 2cm cubes.
- Wash and chop the mushrooms and onion.
- Heat the oil in a heavy bottomed frying pan and lightly fry the mushrooms and onion. Add the pumpkin and wine and leave to simmer for about 20 minutes.
- Season.
- Mix the crème fraiche with the mustard and honey and add to the pumpkin mix while stirring.
- Garnish with salad cress. Serve with new potatoes in the skin or jacketed potatoes.
Peas in cheese sauce
Ingredients:
- 1000g peas
- Salt
- 1 onion
- 20g butter or margarine
- 125ml double cream
- 100g cream cheese
- Freshly ground pepper
- 1 punnet of salad cress
Method:
- Boil the shelled peas in salted water for about 10 min.
- Prepare and chop the onion and fry lightly in the butter/margarine.
Add the cream and cream cheese a bit at a time. - Leave to simmer for about 5 minutes until all cheese is melted.
- Pour the sauce over the peas, sprinkle the ground pepper over it and garnish with salad cress.
Macaroni cheese with tomatoes and salad cress
Ingredients:
- 150g mixed vegetables (i.e. carrots,turnips or swede, onion or leek)
- 3 tbs sunflower oil
- 2 cloves garlic
- 1 large tin of tomatoes pepper salt
- 200g cottage cheese
- 40g grated parmesan cheese
- 1 punnet salad cress
Method:
- Wash and chop the vegetables.
- Fry lightly in the hot oil for 5 minutes.
- Press the garlic and add to the vegetables along with the tin of tomatoes.
- Leave the contents to simmer on a higher flame until thickened.
- Add salt, pepper and cottage cheese.
- Boil the macaroni in salted water for about 15 minutes.
- Drain the macaroni, put in a heated dish, mix with the cheese sauce and cover with Parmesan cheese and salad cress.
- Serve with a green salad.
Salad of asparagus with smoked salmon (or ham)
Ingredients:
- 16-20 asparagus
- Bag of mixed salad
- 300 - 400g smoked salmon or ham
- 1 punnet of salad cress
- 4 bread rolls
- 40g butter or margarine
Mustard dressing ingredients:
- 50ml Nut oil
- 7-8ml vinegar
- 10ml icing sugar
- 10ml water
- 5ml mustard
- 200ml salad oil
Method:
- Prepare asparagus and boil in salted water for about 10 minutes.
- Mix all ingredients for mustard dressing.
- Divide salads over four plates.
- Cut asparagus diagonally in half and salmon/ham in strips.
- Mix lightly and arrange on the salad.
- Spoon the dressing on top.
- Decorate with plenty of salad cress.
- Serve with warm, buttered bread rolls.
Mediterranean mixed salad
Ingredients:
- 15g wakame or red leaved seaweed, soaked for 3-4 mins and finely cut
- ½ lettuce, shredded
- ¼ cucumber, cut thinly
- 1 punnet salad cress
- 5 or 6 radishes, finely cut
- 50g small pickled onions,
- Gherkins or olives
Dressing ingredients:
- 1 block fresh tofu
- Pickled or olive water (amount as desired)
- 1 tsp corn or olive oil
- 2 tbs finely cut chives or salad onions
Method:
- Mix the salad ingredients in a large serving bowl.
- To prepare the dressing, bring a small amount of water to the boil, add the tofu and boil for 5minutes.
- Blend the pickle water and oil to your chosen consistency.
- Add some chives, to taste.
- Serve the dressing separately from the salad
If you wish to send us your recipes, please email enquiries@wsbentley.co.uk or simply call 01274 851214.
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