Monthly Archives

March 2017

Carrots, buckwheat noodles and ginger

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Serves 2

15g dried wakame seaweed
150g buckwheat noodles
150g carrots
100g small courgettes
10g toasted sesame seeds

For the dressing
2cm knob of ginger, peeled and grated
2 tbs mirin
1½ tbs tamari
½ tbs Japanese rice vinegar
1 tbs toasted sesame oil

1) Place dried seaweed in a bowl of cold water to rehydrate, as per packet instructions.
2) Cook the noodles according to packet instructions until tender but with a slight bite. Drain and immediately run them under cold water to cool down. Drain thoroughy, then tip noodles into a large bowl.
3) Peel the carrots and slice into thin matchsticks. Do the same with the courgettes (unpeeled). Add to the noodles.
4) When the seaweed has plumped up and become fleshy, drain it well and squeeze out excess water with your hands. Pick through it, discarding any tough stalks if necessary. Chop the seaweed roughly and add to the noodles and veg.
5) Make the dressing – mix together all the ingredients. Pour this over the noodles and toss so everything is coated and the ingredients are evenly distributed.

A reliable supply of parsnips

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After a steady start to the growing season, Rush Group’s parsnip crop is gathering pace as the Christmas period draws ever closer. Just like carrots, parsnip prefers light, well-drained soil to create the iconic long roots symbolic of this winter veg. Although grown throughout the UK, Nottinghamshire and East Anglia provide some of the best growing conditions due to their long history associated with root crops.

Rush supplies both retail and processing customers with parsnips that fit their specific requirements. Although certain size fractions are required for some processes, Rush utilises the whole crop where possible in order to reduce food wastage.

The demand for British parsnips, available from July through to April, after which Rush’s Spanish growers come on board, will only increase in the run up to Christmas for both retail and processing sectors. Seasonal products such as honey-glazed parsnip have been staples in the food calendar, but there is an increasing requirement for parsnips, along with carrots for other value added sectors such as the snack industry.

Such customers come to Rush for their parsnips, as they know that thanks to the Group’s network of parsnip growers, they can rely on them to deliver the right product, at the right price and at the right time.

If you are looking for a continuous supply of parsnips, whether for processing or retail, please contact Tom Ebdon.

Parsnip and pear ribbon salad

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Serves 4

1kg (2lb) parsnips, half peeled and quartered lengthways
1 tbsp vegetable oil
2 pears
1 lemon, juiced
2 tbsp honey
1 tbsp extra-virgin olive oil
75g (3oz) goats’ cheese, crumbled
100g (3 1/2oz) rocket leaves
50g (2oz) walnuts, chopped
bunch flat-leaf parsley, chopped

Preheat the oven to gas 7, 220°C, fan 200ºC.

1) In a large mixing bowl, toss the quartered parsnips in the oil. Season with salt and plenty of pepper and arrange in a single layer on a baking tray. Roast for 20 minutes, until golden and crisp.
2) Peel the remaining parsnips, then continue peeling right down to the core to get thin ribbons. Do the same with the pears. Put the parsnip and pear ribbons into a bowl and squeeze over a little lemon juice to stop them going brown.
3) In a pan, heat the honey with the remaining lemon juice and the olive oil. Season well with salt and pepper.
4) Add the goat’s cheese, rocket leaves, chopped walnuts and parsley to the bowl containing the parsnip and pear ribbons and toss well. 5) 5) 5) Arrange on a large serving platter with the roasted parsnips on top. Pour over the hot dressing to serve.

Exporting UK onions to Malaysia

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Rush Group are taking advantage of current political and economic markets and are starting to export UK onions to their offices in South East Asia. With three containers a week making their way to Malaysian supermarkets, they are demonstrating that the UK can compete with other European countries with onion prices, shipping, and specific retail packaging types.

Gaining industry knowledge from relationships at either end of the supply chain has allowed Rush Group to break into these Malaysian markets with onions. Nat Bacon says: “Malaysia has very specific packing and labelling requirements, which the UK may not necessarily be experienced with being a net importer of fresh produce. These customers generally like small onions packed in specially branded and labelled 9kg and 15kg nets so we are working hard with the packing stations to comply with these requests and make the business a success.”

“The quality of British produce generally out-competes anything in the market and with a large number of ex-pats living in Malaysia as well, there could be a long and successful presence for UK brands in South East Asia.”

If you are based in South East Asia and looking for a reliable supply of competitively priced UK onions, please contact Rush Group today.

Parsnip, chorizo, kale and lentils

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Serves 2

350g parsnips – peeled and cut into 3mm slices
2 tbs of olive oil
Leaves from two sprigs of rosemary, chopped
150g chorizo sausage, sliced into 5mm rounds
100g green lentils, cooked
Handful of young kale leaves, stripped off the stalk, shredded
Sea salt and black pepper

1) Place a large frying pan over a medium heat, when it is hot add the oil followed by the parsnips and rosemary. Fry the parsnips for about 5-6 minutes, until they soften and take on a bit of colour.
2) Add the chorizo, turn up the heat slightly and cook, stirring often, for a further 5-6 minutes or until the sausage is cooked and beginning to crisp. By now the parsnips sould be tender, nicely browned and taking on some spicy colour from the chorizo.
3) Add the lentils and kale to the pan and toss well so they soak up the flavours of the chorizo. Cook for a couple more minutes so the kale is wilted but still bright. Serve straight away in warm bowls.

Parsley root soup with chestnuts

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Serves: 8

1 large onion
3 garlic cloves, chopped
5 tablespoons unsalted butter
1.5kg  parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped
3 (4- to 5-inch) sprigs thyme
1 bay leaf
1/2 teaspoon white pepper
250ml water
125ml chicken stock
3 tablespoons extra-virgin olive oil
8 to 10 peeled roasted whole chestnuts


Make soup:
1. Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes.
2. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoon salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes.
3. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.
4. Discard thyme and bay leaf and stir in oil.
5. Purée soup in batches in a blender until smooth, transferring to a bowl. If soup is too thick, thin to desired consistency with water.
6. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.
7. Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.

Chicken and parsley root salad

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Serves 4

2 whole chicken breasts
2 parsley roots, washed and peeled
85g parsley leaves, finely chopped
135g watercress leaves, washed and dried
85g – 115g mayonnaise
Salt and freshly ground black pepper

1.Poach chicken breasts in enough simmering salted water to cover for about 25 minutes, until tender but not dry. Remove from water and set aside to cool.
2. Meanwhile, slice parsley roots first into thin rounds and then into a fine julienne. Place in a mixing bowl.
3. Bone and skin the cooled chicken breasts. Cut the meat into large chunks and add it to the parsley root, along with parsley leaves, watercress leaves, and mayonnaise. Season with salt and pepper to taste, and toss to combine.

Parsnip, red cabbage, orange and dates

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erves 2

1 parsnip, peeled and coarsely grated
1 large orange1⁄4 small red cabbage, core removed, finely shredded
2 tbs extra virgin olive oil
2 Medjool dates, stones removed, sliced
2 sprigs of thyme – leaves removed and chopped
Sea salt and ground black pepper

1) Slice the top and bottom from the orange. Stand upright on a board and work your way round ut with a sharp knife, cutting off the skin and all the pith. Cut the segments from between the membranes, working over a bowl to save the juice, letting the segments fall into the bowl.
2) Put the finely shredded cabbage and grated parsnip into another bowl, add most of the orange juice (not the segments) and trickle over the olive oil. Add a little salt and pepper, toss the lot together, transfer to plates.
3) Scatter the orange segments and date slices over the red cabbage and prsnip, finish with a scattering of thyme. Serve

Raw carrot and Bramley soup

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Serves 2

200g carrots, peeled and roughly chopped, plus an extra carrot to finish
50g cashew nuts
80g Bramley apple, peeled, cored and roughly chopped
Juice of ½ lemon, plus a few extra dropsSea salt and black pepper

1) Put the carrots, cashews, apple and lemon juice in a blender. Add enough water to barely cover the ingredients (about 350ml) and puree until smooth.2) Taste and adjust the seasoning with salt and pepper and add a little more lemon juice if you like.
3) Serve at once, garnished with some shaved carrot tossed in lemon juice.

Carrot cornbread

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Makes 9-12 pieces

300g fine cornmeal
3tsps baking powder
1 tsp salt
2 large eggs
300ml unsweetened almond milk
2 tbsb olive oil
300g carrots, peeled and coarseley grated

1) Preheat the oven to 190°C/Gas 5. Liberally grease a baking dish, about 20cm square.
2) Put the cornmeal, baking powder and salt into a large bowl and mix together.
3) Combine the eggs, almond milk and oil thoroughly, then beat this liquid into the cornmeal to form a loose batter. Stir in the grated carrots.
4) Pour the batter into the prepared dish and give it a little shake to spread it out evenly. Bake for bout 35 minutes until risen and lighly coloured. Leave to cool slightly before slicing into squares.