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.

Turkish lemons for the Polish wholesale markets

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Rush Group has up until recently been exporting Interdonato lemons from Turkey to Poland for their wholesale market. This popular lemon comes into season at the end of August and is a popular variety throughout Europe until the beginning of December when the Interdonato lemon season starts to finish.
Rush has been exporting these lemons (sized: 54,60, 66 and 72) in 10kg carton boxes to great feedback, with their wholesale customers saying their bright flesh, juiciness and long shelf life making them a very popular lemon in the Polish markets.
Now that the Interdonato season has finished, Rush is concentrating on another variety  – Lamas – renowned for its taste and aroma – to fulfil the Polish wholesale markets’ desire for lemons.

If you are looking for a reliable supply of lemons, delivered at the right time and at the right price, please contact the Hungarian office today.

Roast Parsnip Chips

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Serves 4-6

750g – 1kg parsnips
250g – 500g shallots
2-3 tablespoons rapeseed oil
Sea salt and freshly ground black pepper


Preheat the oven to 190°C/Gas mark 5. Peel the parsnips, top and tail them and quarter lengthways. Any very thick pieces should be cut in half lengthways again – you want the pieces to be no more than 2-3cm wide at the thickest end. Put the parsnips into a large roasting tray, spreading them out evenly.

Peel the shallots and trim each end, but keep them together at the root end, halve or quarter them. Add them to the tray with the parsnips.

Pour over the oil and some salt and pepperand toss the vegetables together. Roast for 40-50 minutes, giving them all a good stir about halfway through the cooking time. The parsnips are ready when they are tender, crispy, caramelised and well-browned. The onions will also be soft in the middle and nicely browned at the edges.

Tomato and almond tart

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Serves 8

140g unsalted butter, at room temperature
2 eggs, beaten
65g fresh breadcrumbs
80g ground almonds
2 garlic cloves, crushed
100g ricotta
20g Parmesan, finely grated
15g thyme leaves
375g all-butter puff pastry
Plain flour for dusting
Olive oil, for greasing and drizzling
1kg Turkish tomatoes (about 10), cut widthways into slices
salt and black peper


Preheat oven to 240°C

1) Beat the butter using an electric mixer until light and fluffy. Add the eggs slowly with the machine still running, then add the breadcrumbs, almonds and garlic, until everything is combined.
2) Add the ricotta, Parmesan, half the thme leaves and 1/4 tsp of salt. Fold gently
3) Roll the pastry on a floured surface into two rectangular sheets about 20cm x 30cm, 2mm thick. Grease two baking trays with a little olive oil, and lay pastry pieces on each tray.
4) Use a palette knife to spread almond mixture evenly over the pastries, leaving a 2cm border around the edge. Lay the Turkish tomato slices on top the pastry in 3 long rows. Sprinkle overthe remaining thyme. Drizzle the tomatoes with olive oil, 1/4tsp of salt and a good grind of pepper.
5)Place the tarts in the oven and back for 15 minutes. Reduce the heat to 200°C and continue cooking for another 8-10 minutes, until the base is golden brown. Once cooked, remove from the oven and allow to cool slightly. Drizzle over olive oil and serve.