Eat Our Streets, recipes | Incredible Edible Todmorden | Blogs

Eat Our Streets, recipes

Last update: 5.07.13 First posted: 5.07.13 by in

Everything in these recipes apart from the oil flour and spices can be harvested in season for free from the town centre food to share beds

Kale Crisps:
Kale chips

Collect any size leaves of kale. Take the spine out of the larger leaves.
Break the leaves into large crisp size pieces and wash. Dry the kale very
well….. use a salad spinner if you have one, then dry on a tea towel.
Turn on the oven to 220`. Spread out the leaves on a baking tray and
drizzle a little olive oil over them. Sprinkle with a little salt.
Bake for about 10 minutes. Eat while hot.

Apart from the oil, no cost.

Herb Fritters:
vegan herb fritters made from IET herbs
use 2 parts SR flour to 1 part gram (chick pea) flour
(approx. tbsp. SR to tbsp. gram to make fritters)
cold water
mixed herbs ( choose from lovage / dill / oregano / thyme etc
spices of your choice
vegetable oil for frying

Mix the 2 flours together. To make gluten free fritters, use gram flour + any of the gluten / wheat free flours.
Add enough water to make a fairly thin batter and beat.
Chop herbs finely and add to batter with a pinch of salt and a pinch of cumin / coriander / chilli powder/paprika …… experiment with
different spices.
Pour enough oil into a frying pan to just cover the base and
once the oil is hot, drop in tablespoonsful of the batter. Allow
to cook on one side, then flip over & cook the other side.
Make the batter thicker if you want a thicker fritter. You could
add some tinned corn for variety. Drain on kitchen paper & eat while hot.

Very little cost … flour and oil only.

Spicy Samosas:

1 ½ cups plain flour
4 tsp oil
½ cup water
pinch of salt

Mix all ingredients into a dough, leave to rest for 10 mins.
Tear off golf ball size pieces and roll in hands to sausage shape.
Roll out into a rectangle and trim to 10cm x 20cm (using a template is best)

300g potatoes
1 cup chopped kale / spinach etc
3 tsp curry powder (or cumin / chilli etc)
vegetable oil for cooking

Dice the potato and put in a pan, just covering with water.
Bring to the boil and cook gently until almost cooked.
Add the greens without adding more water. The mix needs to
be quite gloopy.
Add the curry flavouring and simmer until cooked through,
but not mushy. Allow the mix to cool completely.

Put a tbsp. of mixture in a corner of the rectangle, then fold pasty over
to form a triangle, then again with another triangle.
Fold over remaining flap & stick down with water.
If this is your first time with samosas, watch a You Tube video on how to fold !

Shallow fry in hot oil in a frying pan. When cooked on one side, turn over to complete cooking.
Drain and serve hot.

Cost …. potatoes, flour and spices.

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