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Unit 12 Moderna Business Park
Mytholmroyd
Halifax
HX7 5QQ
Telephone Number
01422 885523
Fax Number
01422 884629
Company Reg Number
03377407
VAT Number
526 0172 75
Recipe Ideas
Cucumber Pasta Salad with Caper and Mint Dressing
This pasta salad is refreshingly cool, and quite sustaining.
Serves 2-3
Ingredients:
1 cup cooked pasta of your choice
A pinch of sea salt
1 cucumber finely sliced
8-10 radishes finely sliced
1 handful of Clearspring Dulse (optional), soaked for
1-2 minutes then cut in pieces
Dressing:
2 tbsp capers
1 tbsp Clearspring Organic Styrian Toasted
Pumpkin Seed, Organic Hazelnut, Organic Walnut or Organic Omega Oil
1 tsp prepared mustard
2 tbsp concentrated apple juice
Water
Garnish:
Freshly chopped mint leaves
Method:
1. Place the cooked pasta and cut vegetables in a large serving dish. Add the optional soaked dulse sea vegetable.
2. Prepare the dressing by blending the ingredients together, if necessary adding a small amount of water to obtain the right consistency.
3. Garnish the salad with the mint. Serve the dressing separately.
Recipe by Montse Bradford
Sushi Nori Rolls
These classic vegetarian Japanese 'norimaki' make a tasty finger food.
Makes 2 Rolls (12-16 pcs)
Ingredients:
2 sheets Clearspring Nori or Sushi Nori
3 Clearspring Shiitake Mushrooms, soaked for 20 minutes (retain water) then finely sliced
1 tbsp Clearspring Sushi Ginger, finely cut
2 1/2 - 3 cups cooked brown rice or Clearspring Organic Sushi Rice
1/2 pack of fresh tofu, cut into finger-size strips
1/2 cucumber, cut into finger-size strips
Seasonings:
Clearspring Organic Extra Virgin Olive Oil
Clearspring Rice Mirin
Clearspring Organic Shoyu or Organic Tamari
Clearspring Sushi Rice Seasoning
Method:
1. Fry the fresh tofu in some olive oil until crisp. Place in a cooking pot, half covered with the shiitake soaking water and the finely sliced shiitake. Season with some mirin and shoyu or tamari to taste. Bring to a boil and simmer until the liquid has completely evaporated (about 15 minutes). Leave to cool.
2. Toast each nori sheet by holding horizontally 5cms above a gas flame (closer over an electric hob) and rotating for a few seconds until brighter green in colour. (You don't need to do this with sushi nori, which is already toasted.)
3. Prepare the vinegared water for dipping hands in, by adding 3 tablespoons of vinegar to 240ml water.
4. Make the sushi rice.
5. Place the toasted nori shiny side down on a sushi mat. Take half the cooked rice, gathering it up gently with vinegar-water moistened hands.
6. Spread the rice gently and evenly over the nori, leaving 4cm clear at the top and 1cm clear at the end nearest you. Dab a little of the vinegared water on the exposed nori at the far side of the sheet.
7.Gently spread the fillings horizontally in the centre of the rice.
8. Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides.
Repeat for the second sheet of nori.
9.When the rolling mat has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the rolling mat around the sushi, pull the other end of the mat gently
10. Cut the roll in half using a sharp knife that has been dipped in vinegared water. Then place the two halves next to each other, and cut into thirds. When cutting the completed norimaki, move the knife back and forward with a steady sawing motion.
11. Repeat with the second sheet of nori.
You can create variety in your sushi by using other fillings.
Recipe by Montse Bradford
 sushi rolling mat |
 step 5, gently pick up the rice |
 step 6, place the rice on top of the nori |
 spread the rice evenly |
 step 7, place the filling alone the middle of the rice |
 step 8, begin to roll |
 step 9, pull the end of the mat out |
 step 10, cut into 6-8 pieces |
Watercress Arame Salad with Sweet & Sour Dressing
This wonderfully refreshing salad is enhanced by the distinctive colour and taste of arame.
Serves 3-4
Ingredients:
1 cup Clearspring Arame, rinsed and soaked for 10 minutes
1 bunch or pack of watercress, washed and cut into 5cm lengths
1 chicory, washed and cut lengthwise into 2cm strips
4-5 radishes, washed and finely cut in rounds
1 carrot, washed and cut thinly into very fine strips or grated
Dressing:
1 tbsp Clearspring Organic Shoyu or Organic Tamari Soya Sauce
1 tbsp Clearspring Rice Mirin
1/2-1 tsp Clearspring Toasted Sesame Oil
1-2 tbsp Clearspring Organic Brown Rice Vinegar
1 tbsp water
Method:
1. Drain the arame and place in a cooking pot with fresh water, covering 1/3 of its volume. Bring to a boil and simmer until the water is almost gone (about 10-15 minutes). Season with 1 tbsp of shoyu or tamari soya sauce and cook for a further 1-2 minutes. Leave the arame to completely cool.
2. Combine salad vegetables in a large serving bowl. Add the cooled arame.
3. Combine the dressing ingredients to taste. Serve in a separate dish.
Recipe by Montse Bradford
Tofu and Vegetable Stew
Tofu and white miso make this colourful, nourishing dish ideal for all seasons.
Serves 2-3
Ingredients:
1 pack tofu (fresh or smoked), cut into 2cm cubes
2 onions, peeled and diced small
2 turnips and 2 carrots, medium diced
1 cup of cauliflower, cut into florets
1/2 cup green peas
2 bay leaves
Seasonings:
2 tbsp Clearspring Organic Extra Virgin Olive Oil
1 tbsp Clearspring Organic Sweet White Miso
A pinch of sea salt
Freshly ground black pepper (optional)
Garnish:
Your choice of freshly chopped basil or parsley
Method:
1. Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
2. Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.
4. Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.
To make a richer tasting dish, you can pan fry the tofu in olive oil before adding to the stew.
Recipe by Montse Bradford
Stir-Fried Vegetables with Pecans
The vegetables look stunning and the orange, ginger dressing is a treat.
Serves 2
Ingredients:
2 carrots, cut into medium sized matchsticks
1/2 swede, cut into medium sized matchsticks
1 cup mangetout or snow peas
1/2 Chinese cabbage cut into large pieces
1-2 tbsp lightly roasted pecans
Seasonings:
Sea salt
1 tbsp Clearspring Organic Extra Virgin Olive Oil
1 tsp Clearspring Toasted Sesame Oil
2 tbsp Clearspring Organic Shoyu or Organic Tamari
1 tbsp grated orange rind
2 tsp juice squeezed from freshly grated ginger root
Method:
1. Bring a medium sized pot of water to the boil, add a pinch of sea salt and the carrots and the peas. Boil uncovered for 2-3 minutes, then rinse under cold water and drain well.
2. Boil the swede for 5-6 minutes, rinse under cold water and drain.
3. Heat a large frying pan or wok, add the olive oil, the Chinese cabbage and a pinch of sea salt. Sauté uncovered for 2-3 minutes.
4. Add the boiled vegetables, sauté for 1-2 minutes and season with the toasted sesame oil, soya sauce, ginger juice, orange rind and pecans. Serve immediately.
Recipe by Montse Bradford