What's On

*

Demonstration Kitchen Thursday 13 October

11/Oct/2011

Come and see Borough Market's Demonstration Chef Hayley in action at the Jubilee Market from 12pm until 2pm.

Hayley will be concentrating on cooking up practical and affordable meals with a focus on the seasonal produce available in the Market on that day. Hayley will be on hand to answer any questions you may have about the recipes or indeed any food and cookery related questions – come along and get some practical tips.  We look forward to seeing you there!

Please note that only ingredients bought in the Market on the morning of Hayley's demonstration are used; recipes are therefore subject to change.

Recipes for Thursday 13th October 2011.

With this week's sudden bitter chill sweeping through Southwark, Hayley is concentrating on seasonal dishes that will help you prepare for the forthcoming winter months – perfect recipes for any weekday seasonal suppers.

Tagine of rabbit with olives

Produce supplied from

Ingredients

  • 1.5 kg rabbit, cut into pieces
  • 200g black olives
  • 1 large garlic bulb, cut in half
  • 1 onion
  • Fresh or dried rosemary
  • 4-6 tomatoes, chopped into bite sized chunks
  • Olive oil
  • Salt & pepper

Preparation method

  • Season the rabbit pieces and brown them in olive oil
  • Add the garlic and chopped onions and cook until softened, then add in rosemary and cook for 2-3 minutes.
  • Add the chopped tomatoes, if they aren’t that juicy add a little water just to make a sauce, leave cooking for 20 minutes over a gentle heat. Stir every now and then.
  • Add the olives and leave to cook for about another 20 minutes.

Celeriac Fritters  

Produce supplied from

Ingredients

  • Knob Butter and olive oil
  • 200g celeriac sliced
  • 100g breadcrumbs
  • 1 free-range egg, beaten
  • 4 tablespoons of freshly chopped parsley
  • Salt and freshly ground black pepper

Preparation Method

  • Slice the celeriac and parboil it for 5 minutes.
  • Mix together breadcrumbs and parsley and season.
  • Heat the butter and oil.
  • Dip the celeriac into the egg, then into the breadcrumb mixture then and fry for 2-3 minutes, or until golden.
  • Remove and drain the fritters on kitchen paper and serve warm.

Roasted fig and pear crumble with honey and star anise

Produce supplied from

Ingredients

  • 8 figs
  • 4-6 conference pears
  • 1 tablespoon of honey
  • 1 star anise
  • A splash of water
  •  8 tablespoons of granola

Preparation method

  • Pre heat oven to 180C/350F/Gas mark 4.
  • Slice the pears and quarter the figs and place in an oven proof dish.
  • Add a little water, just enough so the fruits don’t burn, pop in the star anise and dribble over the honey, add more if that suits you.
  • Place in oven and cook for about 15-20 minutes, until the fruit is soft.
  • Remove from oven and put into your serving dish
  • In a frying pan toast the granola and spoon over the fruit
  • Serve with crème fraiche
 

Sign up to our mailing list
 

OPEN FOR LUNCH

MONDAY-TUESDAY: 10am-5pm

 

FULL MARKET
WEDNESDAY-THURSDAY:
10am-5pm
FRIDAYS:
10am-6pm
SATURDAYS: 8am-5pm

 

Interactive Map

view the map Select this link to show the map
 

Mind Unit - websites, content management and email marketing for the arts