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Curry Roasted Parsnips with Lime Leaves and Juice

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Serves 4

Ingredients
1kg parsnips, peeled and cut into 6cm x 2cm batons60ml olive oil
3 tablespoons of lime juice
2 teaspoons of curry powder
6 Kaffir lime leaves, very finely shredded
2 stems of curry leaves (about 30 leaves), kept on the stem
6 spring onions, cut widthways into 6cm segments
3 tablespoons chopped coriander
Salt and black pepper

Method

Preheat the oven to 240°C/220°C Fan/Gas mark 9

Place the parsnips in a large roasting tray. Add the olive oil, half the lime juice, curry powder, 1 1/4 teaspoons of salt and a good grind of black pepper. Mix well and place in the oven to roast for about 30 minutes, turning the parsnips once or twice during cooking. Add the lime leaves, curry leaves and spring onions and roast for a further 10 minutes. The parsnips should have taken on a nice golden-brown colour and the spring onions should have softened. Remove from the oven, pour over the remaining lime juice, sprinkle over the coriander and serve.

 

Malaysian sweet potatoes

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Rush Group’s South East Asian office is regularly air freighting Malaysian sweet potatoes to Qatar for their wholesale market. Their Malaysian sweet potatoes are proving immensely popular, as normally the Qatari wholesale markets would buy their sweet potatoes from Australia, but Rush’s Malaysian sweet potatoes are cheaper, which is probably one of the contributing factors to te growing number of repeat orders.
The Group’s ‘seed to sale’ approach applies to its Malaysian sweet potatoes, as the South East Asian office makes regular trips to its farms to ensure the sweet potatoes meet their demanding standards.

If you are looking for a continual supply of Malaysian sweet potatoes, please contact Chris Lioe today

Vietnamese seedless limes

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Rush Group is doing great business in Vietnamese seedless limes, which are available all year round. What makes these seedless limes so special and popular is that they are both seedless and juicy.
Rush has been supplying the Dubai wholesale market with 15-20 loads being delivered over the past six months, as their clients appreciate the limes’ excellent quality and continual supply.
True to the Group’s ‘from seed to sale’ approach, Rush’s South East Asian make regular trips to their lime farmers to ensure the crop meets its exacting standards.

If you are looking for a continual supply of Vietnamese seedless limes, please contact Charmaine Tia today.

Carrots, buckwheat noodles and ginger

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Serves 2

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method
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

Ingredients
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

Method

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

Ingredients
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

Method
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.