Pineapple & Red Cabbage recipes

Pineapple and red cabbage

Pineapple & Red Cabbage recipes

Locally grown red cabbage in Horsley park teamed up with pineapple from Queensland.

Here are some recipes that are great for summer.

  • Red Cabbage Slaw with pineapple
  • Fish tacos with spicy pineapple salsa and red cabbage slaw
  • Stir Fry Red cabbage Salad
  • Sri Lankan Savoury Red Cabbage & Pineapple Curry

 

Red Cabbage Slaw with pineapple

Red Cabbage Slaw with pineapple
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • For Slaw:
  • ½ red cabbage, shred
  • ½ pineapple, chop
  • 1 onion, thinly slice longwise
  • 2 carrots, shred
  • Fresh herb like cilantro, basil or English Parsley, finely chopped
  • For Dressing:
  • 1 tbs olive oil
  • ⅓ cup red or white wine vinegar
  • 2 tbs orange or apple juice
  • 1 to 2 chilli, deseed (use gloves as the seeds burn) and chop. Try hot green or red long.
  • 1 tsp Hidden Valley honey
  • ¼ tsp cumin seeds, toast up in a pan then crush
  • Pinch of salt to taste
Instructions
  1. In a put in a bowl slaw ingredients and mix.
  2. In a bottle put in dressing and shake. Then pour over slaw and toss through.
  3. Cover with bees wax cover or lid and into fridge for 4 hours. Serve.

Fish tacos with spicy pineapple salsa and red cabbage slaw
Fish tacos with spicy pineapple salsa and red cabbage slaw
 
Author:
Recipe type: Tacos
Ingredients
  • 8 corn tortillas, warmed.
  • Red cabbage slaw (see recipe below)
  • Spicy pineapple salsa (see recipe below)
  • 1 avocado, halved, pitted, peeled and sliced
  • 4 pieces mild white fish
  • For red cabbage slaw:
  • ½ red cabbage, finely sliced
  • 1 cup cilantro leaves
  • ⅓ red onion, thinly sliced
  • 4 tbs apple cider vinegar
  • 2 tbs honey
  • 2 tbs lemon or lime juice
  • 2 tbs canola oil
  • For spicy pineapple salsa
  • ½ pineapple chopped and left in its own juice
  • 1 cup cilantro leaves, lightly packed
  • 2 tbs fresh lemon or lime juice
  • 3 tbs rice wine vinegar
  • Any hot sauce, to taste (optional)
Instructions
  1. Coat fish in a little oil. Season with salt, pepper, paprika and cayenne, to taste. Just before you are ready to eat, grill the fish for about 8 minutes until just cooked.
  2. To make Red Cabbage Slaw:
  3. Place sliced cabbage, cilantro leaves and sliced red onion in a large bowl. Mix vinegar, honey and lime juice in a small bowl. While whisking quickly, add canola oil to vinegar mixture. Add to coleslaw and mix thoroughly. Spicy pineapple salsa – this recipe calls for more than you’ll need for the tacos. The rest makes a refreshing tropical dip when served with tortilla chips.
  4. To make Spicy pineapple salsa:
  5. Place all ingredients in food processor and blend.
  6. Serve fish with warmed tortillas, pineapple salsa, avocado slices and red cabbage slaw.

Stir Fry Red cabbage Salad
Stir Fry Red cabbage Salad
 
Author:
Recipe type: Stir Fry
Ingredients
  • ½ Red cabbage, finely sliced
  • ¼ red capsicum, finely chopped
  • ¼ green capsicum ,finely chopped
  • 1 carrot shredded
  • 1 zucchini shredded (optional)
  • 1 green leaf, finely shredded (optional) This can be anything like Chinese Broccoli, spinach, silverbeet.
  • 3 shallots, chopped
  • ½ pineapple chopped.
  • To make dressing:
  • 2 tbs Ketjap Manis (sweet soy sauce)
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tsp raw sugar (or honey)
Instructions
  1. Place dressing in a jar and shake. Toss all the above ingredients and dressing in a large bowl.
  2. Place on onto BBQ plate and keep tossing until cooked to preference (5-10 min). Alternatively, can be cooked in a wok.

Sri Lankan Savoury Red Cabbage & Pineapple Curry
Sri Lankan Savoury Red Cabbage & Pineapple Curry
 
Author:
Recipe type: Curry
Serves: 4
Ingredients
  • 1 – 2 clove of garlic, chopped
  • 1 cinnamon stick
  • 1 onion, diced
  • ½ red cabbage, diced
  • 2 cups of fresh pineapple, diced
  • 4 tbs curry powder
  • 2 tsp mustard seeds
  • 1 - 2 tins low-fat coconut milk
  • 2 tbs sunflower oil
  • 1 tbs sugar
  • 1tbs salt
Instructions
  1. Heat oil in a pan or big pot and gently roast garlic, cinnamon stick, chopped onion 5 minutes. Add diced pineapple and sear for 1 minute.
  2. Add salt, curry powder, mustard seed and sugar. Add red cabbage then reduce heat and gently cook for 5 minutes.
  3. Add coconut milk and heat until boiling. Serve with rice and/or Indian Naan bread and vegetables.

 

 

 

Forgotten Leek

Forgotten Leek

Leek Peats Ridge

 

Our leek grower in Peats Ridge, in the Sydney Basin, came across a ‘forgotten’ patch of very large leek, and sent us a picture so we know what to expect on Monday… When we mentioned that they look pretty big.

 

 

He then sent us another picture from the cousin in the UK who went to a growing competition a few years ago: now THAT’s big! Leek Large UK

 

Recipes:

Raw Leek Salad

Leek and vegetable tarts

Caramelized Leek & Sweet Potato Risotto

 

 

 

 

Raw Leek Salad

Raw Leek Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 juice of a lemon
  • 3 tbs extra virgin olive oil
  • salt and pepper to taste
  • 3 leeks, white and light green parts only, sliced thinly crosswise
  • 2 ripe tomatoes
  • 1 carrot, thin slices using a potato peeler
  • ½ cup chopped
Instructions
  1. In a bowl whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks.
  2. Cut tomatoes in half horizontally and chop. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.

Leek and vegetable tarts
Leek and vegetable tarts
 
Author:
Recipe type: Tarts
Ingredients
  • 225g plain flour
  • 150g butter, chopped
  • 1 egg yolk
  • To make filling:
  • 60g butter
  • ½ tsp ground turmeric
  • ½ tsp curry powder
  • 1 leek, cut into 5cm lengths and julienned
  • 2 carrots, cut into 5cm lengths and julienned
  • 4 sticks celery, cut into 5cm lengths and julienned
  • 1 zucchini, cut into 5cm lengths and julienned
  • 1 tbsp fresh ginger, finely grated
  • 1 cup coconut milk
  • Sea salt
  • 6 coriander sprigs
Instructions
  1. Process flour, a pinch of salt and butter in a food processor until mixture resembles breadcrumbs. Add egg yolk and 2-3 tablespoons of cold water and process until the mixture forms a ball. Knead the pastry gently on a lightly floured surface, then wrap in plastic and refrigerate for up to one hour.
  2. Preheat oven 190C.
  3. On a lightly floured surface, roll out pastry to a thickness of about 5mm. Line six 10cm tart tins with removable bases with the pastry. Lightly prick the pastry with a fork and freeze for 20 minutes. Place on an oven tray and bake at 190C for about 15 minutes, or until pale golden.
  4. To make filling:
  5. Heat butter in a large frying pan, add turmeric and curry powder and stir over medium heat for about 2 minutes or until aromatic. Add vegetables and cook, stirring occasionally, for about 5 minutes or until vegetables are tender. Add ginger, coconut milk and salt to taste and stir over medium heat for 2 minutes.
  6. Fill the tart cases with warm vegetable mixture and top with coriander sprigs.

Caramelized Leek & Sweet Potato Risotto
Caramelized Leek & Sweet Potato Risotto
 
Author:
Recipe type: Rice
Serves: 2-4
Ingredients
  • 2 tbs butter
  • 1 sweet potato, cubed and steamed
  • 1 large leek
  • salt and pepper
  • ¾ cup arborio rice
  • ¾ cup white wine
  • ~3-4 cups chicken or vegetable stock
  • ½ cup grated Romano (Parmesan can be substituted)
  • 1 tbs freshly minced chives
Instructions
  1. Cube sweet potato and steam until potato pieces yield easily under the pressure of a fork or pairing knife. Approximately, 15 min.
  2. Trim off the dark green part of leek, you can reserve it for a future use. Cut remaining leek in half lengthwise then into ½ cm half moons. Clean thoroughly. In a heavy bottomed pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. Let the leeks lightly brown evenly, you can turn it down a bit if you like as you don’t want them to burn. It should take about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding chicken stock in large ladelfuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat and stir in sweet potato, cheese and chives. Taste and correct for seasoning.

 

 

 

 

 

 

Dine Below the Line at Macquarie Uni

Dine Below the Line at Macquarie Uni

Dine Below Line Library Staff Macquarie uniLibrary staff at Macquarie Uni get involved in ‘Dine Below the Line’ lunch.

 

What is ‘Dine Below the Line’ with local, fresh produce!

Macquarie University students want to raise awareness about poverty and sustainable food systems. A group do this by hosting or participating in a ‘Dine Below the Line’ event. At these events they learn heaps, meet new people with similar interest in eradicating global poverty but also help raise funds to feed those less fortunate than them.

Library Charity Lunch

The Macquarie student group hosted a youth-led anti-poverty NGO Oaktree ‘Dine Below the Line’ meal event at $2 a head using fresh local produce from Harvest Hub.

We enjoyed some delicious ratatouille pasta and pumpkin and spinach salad, with ingredients supplied by food social enterprise Harvest Hub. Ingredients cost us just $20 – bringing us to less than $2 a head for the lunch. 

In total, we raised $319.28 – more than double our target!! This money will provide much needed funds for anti-poverty NGO Oaktree’s initiatives.”

Recipes:

Ratatouille

Roasted pumpkin salad

 

Ratatouille

Ratatouille
 
Note: this version is a little more tomato-based than the usual recipe to provide enough liquid for the fettucine
Author:
Recipe type: Casserole
Ingredients
  • 3 Brown onions, sliced
  • 800gms Eggplant, cubed (not skinned)
  • 800gms Green capsicum , seeded & cut
  • 800gms Zucchini, sliced
  • 3kg Cooking tomatoes, roughly cut
  • 4-5 Garlic cloves (crushed)
  • Seasoning (salt & pepper)
  • Dried herbs (e.g. rosemary, thyme, oregano)
  • 30ml Olive oil
  • ½ bunch Basil leaves
  • Water or stock as needed
Instructions
  1. In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
  2. Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
  3. Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
  4. Check if the mixture has enough liquid, and add water or stock if needed.
  5. Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture - don’t let it go to mush).
  6. Before serving, shred the basil leaves and stir into the ratatouille.
  7. Serve with fettucine and a salad.

 

Roasted pumpkin salad

Roasted pumpkin salad
 
Author:
Recipe type: Salad
Ingredients
  • 3kg Butternut pumpkin, skinned, seeded and roughly cut
  • 1 Spanish Onion, peeled and thinly sliced
  • 500gms Baby spinach leaves, washed and well-drained
  • Salt, pepper, vinegar & oil
Instructions
  1. Pre-heat grill to High
  2. In a large bowl, mix pumpkin pieces with salt, pepper and olive oil. Spread on baking tray and place in oven, about 5-10 cm below the hot grill. The idea is to blacken part of the pumpkin without over-cooking.
  3. After 10 minutes, turn the pumpkin pieces and put back under the grill. From this point, watch carefully to not over-cook the pumpkin. Remember, they will continue to cook for several minutes after you take them out of the oven.
  4. Let the pumpkin cool down to lukewarm, and then mix with baby spinach leaves in a serving bowl.
  5. At the last minute, sprinkle with dressing of olive oil and balsamic vinegar (or serve separately). Alternatively, you can make a dressing of soy sauce, white vinegar, sugar and chilli.
  6. Bon appetite!

 

 

 

 

 

 

 

Sugar Snaps

Sugar Snaps

Sugar Snaps

The whole pod is eaten and great fibre. Crunchy and fabulous raw or quickly fried.

 

Recipes

Sugar snap peas with stir-fried meat (chicken breast, pork tenderloin, fish cod)

Sugar snap, buk choi and carrot stir fry

 

Sugar snap peas with stir-fried meat

Sugar snap peas with stir-fried meat
 
Author:
Recipe type: Stir Fry
Serves: 4
Ingredients
  • 200g sugar snap peas
  • 1 onion
  • 500 grams meat
  • 2 tbsp oil
  • Salt to taste
  • 2 tsp minced fresh ginger or powder
  • ¼ tsp red pepper or chilli
Instructions
  1. String the peas and cook in a large pot of boiling salted water until tender, 5 minutes. Drain.
  2. Chop onion.
  3. Cut meat into 4cm slices. Cut each slice into thin strips.
  4. Heat 1 tablespoon oil in a wok or large fry pan over medium-high heat.
  5. Add the chopped onion and 1 teaspoon salt.
  6. Cook, stirring until softened, about 5 minutes.
  7. Add the remaining 1 tablespoon oil.
  8. When hot, add the pork strips and cook, stirring until browned, about 2 minutes. Add ginger and stir in pepper and peas. Serve on rice

Sugar snap, buk choi and carrot stir fry
Sugar snap, buk choi and carrot stir fry
 
Author:
Recipe type: Stir Fry
Serves: 4
Ingredients
  • 2 onions
  • 1 clove of crushed garlic
  • 2 carrots cut lengthwise
  • 1 cup of sugar snaps
  • Buk Choi cut into 4cm lengths
  • 2 tbsp soya sauce
  • 1 tbsp oil
  • 1 tbsp cornflour
  • 2 tbsp of rice wine
  • 1 cup vegetable stock
Instructions
  1. Peel onions and cut into wedges. Peel and crush garlic.
  2. Prepare vegetables – carrots cut lengthwise 4cm, sugar snaps whole of slice lengthwise, buk choi slice into lengths.
  3. Heat oil in pan or wok on high. Add onion, garlic and stir-fry 1 minute. Add carrots then beans and turn 1 minute. Set aside in a bowl.
  4. Blend cornflour, soya sauce and rice wine in a bowl. Pour into wok with stock and bring to boil stirring continuously. Simmer until sauce clears and thickens.
  5. Stir in vegetables and serve immediately with rice.

 

 

What is a serve of fruit & vegetables?

 What is a serve of fruit & vegetables?

We know the benefits of eating lots of fruit & vegetables. If you wish to review these read the full article. This discussion is more about why it is so hard to meet, for the majority of Australians, the minimum requirement and what we can do individually to encourage a greater uptake.

Did you know that in Australia 90% of women and 96% of men don’t eat enough vegetables? It takes time to collate results from National surveys so these results apply now. A survey from 2014-2015  shows that the uptake of fruit & vegetables is worsening.

What we should be eating as a minimum per day:

2 serves of fruit and 5 serves of Vegetables

Note  – A Serve = Fruit  1 medium piece 150gms and Vegetables half a cup of cooked vegetables or cup salad.

BUT in reality….

What we are eating  – National average:

MEN          1.6 serves of fruit

2.3 serves of vegetables

WOMEN   1.8 serves of fruit

2.5 serves of vegetables.

What does 1 Serve look like?

Fruit serves

 

 

 

 

 

 

 

 

Vegetable serves

Many go for high energy foods because they are filling. Calories are energy. These high energy foods – takeaway and empty calorie sweet foods are easy for weight gain. Rather than select fruit and vegetables which have a high nutritional value but mostly low in energy content. Lots of greens have a high nutritional value and low in in calories. Corn is higher in calories as it has a higher natural sugar content.

What are some of the issues we know about surrounding reduced fruit veg intake?

****   We think the major issue is understanding what a SERVE is and realizing we are, many of us, under-eating vegetables.

  • Limited access as grocers close down
  • Convenience – purchasing prepared high energy foods with little nutritional content.
  • Having limited knowledge of food and nutrition/cooking skills

All about Choice

Are you the ‘Food Gatekeeper’? The person who does the shopping and is the controller of food choice in your home.

Role models are important. Here are some comments made by Harvest Hub members over the years – thanks for sharing your thoughts.

“My Parents taught me good food choices when I was a child.”

“I don’t spend much on seeing the doctor as I eat well and exercise regularly. I spend the money I save on good food.”

“We always helped prepare meals with the family. I learnt new recipes with my Mum and Dad had some favourites too.”

“I thought I would leave home if broccoli was presented one more time. But Mum kept it up and when I discovered I could make a forest with the broccoli trees, carrots and stones with my corn I enjoyed eating my forest. This lead to making funny faces on my plate – creative dinnertime.”

These conversations about food and what it means to each of us show different aspects on how we all can make a difference in our family and circle of friends. Simple having friends over and introducing them to a new vegetable – maybe getting one extra to let them take it home and try it.

A great suggestion: Create a Food Map – Kids can pin the name of the vegetable or picture on the board  – ‘Where my food comes from’. This encourages the conversation about ‘What is in season?’

Food can be fun – what better way to share your knowledge.

Target Beets

Target Beets

Target Beets

Target Beets – known as Chioggia , ‘bullseye’ or ‘target’ beets (when you slice them, they look like a red and white bullseye).  They are both a little sweeter than regular beetroot, and because they’re young, they’re tender and perfect for a salad with having to cook them first.

You can eat the roots, stems and leaves. They have a definite earthy flavor. The leaves are a relative of silverbeet and are known widely as Beet greens – full of vitamins C, A and E.

So for 30% of daily Vitamin C allowance? Cook up half a cup of beet greens. Use them in a Frittata.  Stir Fry – Into a frypan with garlic and olive oil. A dash of water.

Try Creamed Beetroot Leaves

Recipes below that you can print out. See right side drop down to print.

Asian Beetroot Salad

Target Beet Slaw

 

Asian Beetroot Salad

Asian Beetroot Salad
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 1 target beetroot
  • Chopped leaves
  • 1 orange
  • For the Dressing:
  • 3 tbs sesame oil
  • 2 tsp soy sauce
  • 1 tsp crushed garlic
  • 1 tsp grated fresh ginger
  • 2 tbs lemon juice
  • ½ Wombok, shredded
Instructions
  1. Slice the beetroot and leaves thinly, and steam for a few minutes until tender. Slice the orange. Mix the ingredients for the dressing and toss the salad. This salad is much improved if you have time to marinate it for a while. Serve on a bed of finely sliced Wombok.

Target Beet Slaw

Target Beet Slaw
 
Author:
Recipe type: Salad
Ingredients
  • 2 beet bulbs, peel & shredded
  • Leaves shedded
  • 3 carrots, shredded
  • Spring onion, thinly sliced
  • 1 pear, sliced
  • 1 apple, sliced
  • Sauce:
  • 3 tbs olive oil
  • 1 tbs lemon juice
  • Dob of honey
  • Salt and pepper to taste.
Instructions
  1. In a mixing bowl put in the sauce and combine. Then add beets, leaves, carrots, spring onions, leaves, apple, pear and scallion. Coat the ingredients and serve.

 

Hidden Valley Eggs

Hidden Valley Eggs

Hidden valley eggs landscape

Shane’s eggs  – Hidden Valley eggs in Wherrol Flat, Wingham

Shane and Brooke’s has 500 hens which are free to roam, and lay the most beautiful eggs. He has converted caravans into Chicken Pensions and moves them about the fields as needed. They go in at night and locked up safely. This does wonders for fertilising his soils. Chook poo is at a premium as most growers want to use it as it is the very best for fertilising.

Okay about his eggs. For starters, you will have some difficulty cracking them – some pretty strong shell!

Hidden Valley where is it

Then, when you let the egg out, you will see a beautiful orange-yellow egg yolk. The eggwhite is thick, indicating it’s very fresh indeed.

Then, after cooking it – boil, poach, fry, scramble – you taste it and ahhh: you realise that’s how your backyard eggs should taste. Incredible.

Frittata

Frittata
 
Author:
Recipe type: Egg
Serves: 2
Ingredients
  • ¼ to ½ pumpkin, cubed
  • 4 eggs
  • Olive oil
  • 2 cloves of garlic, peeled and whole
  • 100ml milk
  • Salt & pepper
  • 1 tsp ground cumin
  • 1 tbs Fresh coriander, chopped or 1 tsp dried
  • English spinach, chop about 3 leaves OR 100gms baby spinach
Instructions
  1. Eggs are best mixed at room temp. Take the eggs out of the fridge and allow them to come to room temp before you use them.
  2. Preheat oven 200C
  3. Chop the pumpkin into dices, slicing off its skin.
  4. On a lightly oiled baking dish place pumpkin and two cloves of garlic. Bake until soft 20-25 mins. The smaller your pumpkin cubes, the faster they cook.
  5. In a mixing bowl break 4 eggs, whisk to mix and add 100ml of milk.
  6. Season with salt and pepper.
  7. Add ground cumin and coriander.
  8. NEXT
  9. Lightly oil a medium sized baking dish.
  10. Slide the pumpkin and peeled garlic cloves into the dish.
  11. Wash and dry the English spinach OR 100g baby spinach and add this to the egg mix.
  12. Turn oven down to 180C.
  13. Add the egg mix and bake for 20 mins.
  14. Check after 20 mins to see that the middle has set and the top is golden brown but not burnt. You can eat this dish hot for dinner and cold for lunch.

 

 

Coriander

Coriander

Coriander

 

 

Recipes

  1. Thai Pumpkin soup with Coriander Pesto
  2. Coriander Tabouli
  3. Carrot and coriander pilaf
  4. Coriander pesto

 

 

 

 

Thai Pumpkin soup with Coriander Pesto

Thai Pumpkin soup with Coriander Pesto
 
Thai Pumpkin soup with Coriander Pesto
Author:
Recipe type: Soup
Ingredients
  • Coriander pesto:
  • 1 bunch coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • ⅓ cup (80ml) olive oil
  • Pumpkin soup:
  • 1 onion, chopped
  • 2 tsp grated ginger
  • 1 tbs Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 2 cups (500ml) vegetable stock
  • 400ml canned light coconut milk
  • Thinly sliced red onion and thinly sliced red chilli, to garnish
Instructions
  1. To make the coriander pesto:
  2. Process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
  3. To make pumpkin soup:
  4. Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
  5. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.

 

Coriander Tabouli 

Coriander Tabouli
 
Author:
Recipe type: Side Dish
Ingredients
  • ¾ cup fine bulgur
  • 1 tsp whole coriander seeds
  • ½ tsp each whole cumin and fennel seeds
  • 10 whole allspice berries
  • ¾ cup minced onion
  • 1 tsp salt, or more to taste
  • 1 cup finely diced seedless cucumber
  • 1 cup finely diced seeded tomato
  • ¾ cup each minced fresh coriander and fresh flat-leaf parsley
  • ½ cup fresh mint leaves
  • ¼ cup fresh lemon juice
  • ¼ cup Extra Virgin Olive Oil
  • Cayenne pepper to taste
Instructions
  1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.
  2. While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small frypan over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
  3. Stir together the onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.
  4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

Carrot and coriander pilaf
Carrot and coriander pilaf
 
Author:
Recipe type: Rice
Serves: 4
Ingredients
  • 1 tbs vegetable oil
  • 1 small onion, finely diced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbs mustard seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 250g grated carrot
  • 250g basmati rice, rinsed
  • 500ml water
  • 1 tsp salt
  • 1 lemon, quartered
Instructions
  1. Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
  2. Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks. Serve with lemon quarters, fresh coriander and warm naan or roti bread, or with grilled fish or chicken.

 

Coriander pesto

Coriander pesto
 
Author:
Recipe type: Side Dish
Ingredients
  • 2 cups fresh coriander leaves, coarsely chopped
  • 2 garlic cloves, finely chopped
  • ¼ cup (45gm) toasted cashew nuts
  • ⅓ cup (35gm) finely grated parmesan
  • ½ cup (125ml) light olive or peanut oil, plus extra
Instructions
  1. Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
  2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
  3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

 

Leafy Greens

Leafy greens

Leppington has it this week. Leafy greens. Just 1 hour from Sydney going South-west and 60km away.

Coriander, English spinach and Baby buk choi – Grown by the Chong family.

Leppington

 

The Leafy Greens this week are:

Leafy greens

 

 

 

 

 

 

 

 

Coriander – also known as Cilantro

See recipes for Coriander   …

  1. Thai Pumpkin soup with Coriander Pesto
  2. Coriander Tabouli
  3. Carrot and coriander pilaf
  4. Coriander pesto

English Spinach

For excellent Braised Spinach – Put spinach in a fry pan with a little olive oil, butter, a grating of nutmeg and a tiny squeeze of lemon juice with a lid on to let it steam. This will taste great, and it goes with just about anything – pasta, fish or meat. If there is any excess moisture when the spinach is cooked, just tilt the pan so it runs to the other side and pour it away. Let the spinach sit for a minute and then serve.

 

Other recipes English Spinach ……

Fresh Spinach with Sesame Seeds   – Side dish

Ricotta Spinach Gnocchi with carrot sauce

Fillet of sea bream roasted with shredded English spinach and pumpkin

 

Baby buk choi  … more on growing 

Recipes you might like to try……

  1. Grilled Baby Buk Choi
  2. Buk Choi Salad (quick easy noodle with a difference) Great student dish.
  3. Chicken satay with peanut sauce and buk choi

 

Broad Beans

Broad Beans

Broad beans recipes

Broad beans which you’ll find in some recipes known as Fava Beans. This week grown by Kazzie in Picton. They are young, early in season, so should not need peeling the bean inside the pod. Map showing picton bottom left.

Picton

Note: This week they are young you can eat the POD & Beans. These are soooo good for you and just 1 cup of beans with pods provide a quarter of your daily protein needs.

A method to get the beans out of the pods. In a pan of boiling water and cook for 3 minutes, drain, put cold water over them, drain, then take pods and slit them on side seam. Run your thumb along the inside pushing the beans out.

Store them

Eat them as soon as is possible. If need to store put into a paperbag and into fridge in a dry spot no more than 4 days. Keep them away from heavy breathers in the fridge producing high ethylene ie  broccoli, spinach, corn and even artichokes if you have some of these left.

Freeze them

Take beans out of pods. Blanch by plunging the beans into boiling water 1 minute then into a colander with cold water running over them. Dry. On a small tray that fits into freezer layout Baking paper. Lay out beans and freeze. Then when frozen transfer into a snap lock bag, push air out and freeze. This way they don’t stick to each other.

  • Asparagus, Broad bean and spaghetti
  • Chicken & Broad Bean Penne

Asparagus, Broad bean and spaghetti

Asparagus, Broad bean and spaghetti
 
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 6 Fresh asparagus,
  • Spaghetti, packet
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 2 zucchini, sliced
  • Handful broad beans, prepared and cooked
  • 1 cup vegetable stock
  • 1 lemon, juice
  • 2 tsp lemon thyme, chopped
Instructions
  1. Preparation of Broad Beans:
  2. Note: This week they are young you can eat the POD & Beans.
  3. The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them). Blanch them for a couple of minutes in water or stock.
  4. Prepare the asparagus by only chopping a little of the end off and cut into 4cm lengths. Prepare by steaming until tender (not to much).
  5. Cook spaghetti, drain.
  6. Then in a fry pan heat oil, sweat garlic and onion together adding in zucchini then asparagus. Add some vegetable stock, add broad beans (cooked) and simmer for 3 minutes. Add in cooked spaghetti and combine ingredients. Turn off heat and add lemon and thyme. Serve.

Chicken & Broad Bean Penne
Chicken & Broad Bean Penne
 
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 1-2 chicken breasts, grilled and shredded
  • 1 tsp olive oil
  • 500g penne (Harvest Hub)
  • Handful broad beans
  • 3 tbs Tomato passata
  • 1 lemon, juice
  • 6 tbs parmesan, finely grated
  • Dill, crushed and sprinkled
Instructions
  1. Coat chicken in oil, season then grill for 6 minutes each side. Then shred.
  2. In a saucepan boil the pasta adding in the pre-cooked beans for the final 2 mins, then drain, reserving 150ml of the cooking water.
  3. The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them).
  4. Shred the cooked chicken and put back into the frypan with the tomato passata, lemon juice, 3 tbs Parmesan and the reserved cooking water. Heat gently, season to taste. Turn off heat and stir in penne. Serve sprinkled with the remaining crushed Dill and serve.

 

Sweet Italian Rapa

Sweet Italian Rapa

Sweet Italian Rapa grown by Steve in Horsley Park Blog

The Incredibly Sweet Italian Rapa.  Grown and picked by Steve and Sam Grima in Horsley Park.

They are incredibly sweet tubers, red and white – and can be eaten raw in a salad with corella pear, goat cheese and baby spinach. Include some slices in the kids lunchboxes.They can be ‘Fairy Sticks’ for the younger ones and they’ll be asking for more.

Sweet Italian Rapa for lunchbox

Or blanch in some white wine and garlic. Don’t over-cook.  The leaves are called Collards and can be eaten as well.  They contain an incredible amount of vitamin K.

Farm Recipes Week 1724

FARM RECIPES WEEK 1724

Harvest Hub Farm recipes-template

This week we highlight Celery and because it is Winter we thought we’d add a useful stock recipe.

How to make celery stock

How to make celery stock
 
Author:
Recipe type: Soup
Ingredients
  • To make bouquet garni:
  • 2 sprigs of lemon thyme,
  • 1 bay leaf (torn in half),
  • 1 small portion of leek (only the green part)
  • few flat-leaf parsley stems.
  • To make Celery stock:
  • 1 onion
  • ½ cup of fried onions
  • 6 celery stalks
  • 1 cup daikon radish, chopped
  • salt and pepper.
Instructions
  1. To make bouquet garni:
  2. Gather all the ingredients of the bouquet garni in a large teabag or a square of cheesecloth and tie it with some twine. Fill a large pot with 3 litres of water. Add the bouquet garni.
  3. To make Celery stock:
  4. Bring the liquid to a boil and simmer for about 90 minutes – use slow cooker of clay pot. Strain the liquid through a fine sieve.
  1. Baby eggplant finger food – Baby eggplant grown in Northern Rivers, NSW
  2. Celery and Onion Soup – Celery grown in Peats Ridge, NSW
  3. Chinese Broccoli Beef or Tofu in Oyster Sauce – Chinese Broccoli grown in Leppington, NSW
  4. Linguine with Broccoli & Cherry Tomatoes – Cherry tomatoes grown in Nymbodida, NSW
  5. Mediterranean Sweet Potato Pizza – Sweet potatoes (Kumera) grown in Bundaberg , QLD   2 Pizzas

Baby eggplant grown in Northern Rivers, NSW

Baby eggplant finger food
 
Author:
Recipe type: Starter
Ingredients
  • Baby eggplants
  • Olive oil
  • Parsley
  • Cheese such as Pecorino Romano (salty Italian cheese)
Instructions
  1. Preheat oven to 190°C.
  2. Slice the baby eggplants in half lengthwise. Put them in a roasting pan and drizzle with olive oil.
  3. Bake for ten minutes.
  4. Brush a little olive oil and set under the grill to caramelize on top.
  5. Serve with sea salt and a sauce such as I checked on them. Perfect timing! I then brushed a little more olive oil on top and set the broiler on high for 2 minutes to get a little more carmelization on the top. Serve a quick sprinkling of sea salt, a spoonful of chopped parsley and freshly grated Pecorino Romano.
  6. Alternate sauces are pesto with chopped parsely, roasted pinenuts and shaved parmesan. Also diced tomatoes with garlic Tzaziki and fresh dill.

Celery and Onion Soup – Celery grown in Peats Ridge, NSW
Celery and Onion Soup
 
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 1 head celery, chopped
  • 2 onions, chopped
  • 55g butter
  • 3 tsp plain flour
  • 500 ml milk
  • 250ml vegetable or chicken stock
  • 1 bay leaf
  • 60 ml creme fraiche
  • salt and pepper
Instructions
  1. Take 1 stick of celery and cut into thin strips, place in a bowl of iced water and set aside. Chop remaining celery and onion. Melt butter in a saucepan, add onion and celery and cook for 5 minutes. Stir in flour and cook for 1 minute, then gradually stir in milk. Add bay leaf, cover and simmer for 20 minutes.
  2. Cool slightly, remove bay leaf, and then puree soup in a blender or food processor. Return to pan, stir in creme fraiche and add salt and pepper. Reheat gently.
  3. Serve with crusty bread.

Chinese Broccoli Beef or Tofu in Oyster Sauce
Chinese Broccoli Beef or Tofu in Oyster Sauce
 
Author:
Recipe type: Stir Fry
Serves: 1-2
Ingredients
  • 300g Chinese broccoli
  • 150g beef or tofu (crispy bought or pre-prepare)
  • 2 tsp garlic, chopped
  • 2 tsp, olive oil
  • Marinade:
  • 1 tbs soya sauce
  • ½ tsp olive oil
  • White pepper
  • Sauce:
  • 2 tsp oyster sauce
  • 1 tsp soya sauce
  • ¼ tsp salt
  • 1 tsp corn starch
  • ¼ cup water
Instructions
  1. For Beef:
  2. Cut beef across grain into thin slices. Add marinade ingredients into beef and stir for 15 seconds until beef is sticky / smooth. Marinate for 30 minutes. Wash Chinese broccoli and drain. Discard the ends. Cut into 2.5cm sections.
  3. Pre-mix 1 tsp of cornstarch and ¼ cup of water together and set aside. Preheat 1 tsp of olive oil in a wok over high temperature; add in 1 tsp of garlic, saute until golden.
  4. Put in Chinese broccoli and ¼ tsp of salt (add a bit of water if necessary). Stir fry Chinese broccoli to the desired texture. Remove and put it on a dish. Preheat 1 tsp of olive oil in a wok over high temperature; add 1 tsp of garlic, stir fry until golden.
  5. Put in beef or (Tofu), 2 tsp oyster sauce and 1 tsp of soya sauce. When beef (Tofu) is almost cooked; quickly remix the cornstarch solution and add in. Stir fry until beef is cooked and sauce is thick. Pour beef (Tofu) and sauce onto the Chinese broccoli.

Linguine with Broccoli & Cherry Tomatoes
Linguine with Broccoli & Cherry Tomatoes
 
Author:
Recipe type: Pasta
Serves: 3-4
Ingredients
  • 1 pkt linguine (pasta)
  • salt
  • 2 tbs extra virgin olive oil
  • ½ tsp chilli, chopped
  • 4 cloves garlic
  • 4 cups broccoli florets
  • salt and pepper to taste
  • To serve:
  • ¼ cup parmesan cheese, shredded
  • ¼ cup flat leaf parsley
Instructions
  1. In a saucepan place water with salt and boil, then add pasta and cook until tender, about 8 minutes.
  2. Meanwhile, in a frypan with oil cook garlic and chilli in over medium heat for 2 minutes. Add broccoli, cover and cook 4 minutes. Then pop in tomatoes, stir-fry for 3 minutes adding parsley, salt and pepper.
  3. In a serving bowl combine broccoli mixture and pasta. Add a little olive oil and serve with parmesan and parsely on top.

Mediterranean Sweet Potato Pizza
Mediterranean Sweet Potato Pizza
 
Author:
Recipe type: Pizza
Serves: 2
Ingredients
  • For the topping:
  • 1 small can chopped tomatoes or 6 tomatoes pureed
  • 1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 tsp freeze-dried oregano or mixed herbs
  • 2 tsp virgin olive oil
  • 1 small red pepper , deseeded and sliced
  • 1 or 2 medium zucchini, trimmed and sliced
  • 1 medium onion, peeled and cut into wedges
  • 50g pitted green or black olives
  • fresh basil leaves, to garnish
  • For the Pizza base:
  • 1 large sweet potato, peeled and cut into chunky pieces
  • 1⅓ cups flour
  • 2 tsp baking powder
  • 1 good pinch herbal seasoning (optional)
  • 65ml cold water mixed with 2 tbs virgin olive oil
Instructions
  1. Preheat the oven to 200C.
  2. Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool.
  3. While the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool.
  4. Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning. Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball - adding a little extra flour if the mixture seems too sticky. Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano.
  5. Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool. Spread the remaining tomato mixture over the plain base, top with reserved vegetables and olives then bake a further 10 minutes. Serve pizzas hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad.

 

 

 

 

 

Farm Recipes Week 1723

Farm Recipes Week 1723

Harvest Hub Farm recipes-template

 

 

 

 

 

 

 

1. Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

2. Rocket pesto – Rocket grown in Leppington

3. Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

4. Creamy Potato and Zucchini Soup – Zucchini grown in Freeman’s Reach

5. Baked French Radish – French Radish grown in Horsley Park

 

1.Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper. Serve in wrap or on soup.

 

2.Rocket pesto – Rocket grown in Leppington

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper.

 

3.Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

Crustless Silverbeet Quiche
 
Author:
Serves: 4
Ingredients
  • 1 tbs olive oil
  • Small onion
  • bunch silverbeet
  • 2½ cups shredded cheese
  • 4 eggs
  • 1 cup skim milk
  • salt
  • pepper
Instructions
  1. Preheat oven to 188C.
  2. Wash and dry Silverbeet. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Silverbeet to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
  3. Meanwhile, grate 2½ cups of cheese. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
  4. Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

4.Creamy Potato and Zucchini Soup
Creamy Potato and Zucchini Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg desiree potatoes, peeled, cut into pieces
  • 2 cups skim milk
  • 1½ cups vegetable or chicken stock
  • 3 zucchini, trimmed, grated
  • 1 tsp ground nutmeg
  • Salt and pepper, to taste
  • Croutons
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 sheets white lavash bread (wrap)
Instructions
  1. Heat oil in a deep heavy-based non-stick pan over a medium-high heat. Add onion and cook for 3 minutes or until soft. Stir through garlic and cook for 2 minutes. Add potato, milk and stock and slowly bring to the boil. Reduce heat and simmer for 20-25 minutes or until just tender. Add zucchini and nutmeg, stir to combine and cook for 2-3 minutes.
  2. Remove soup from heat and stand for 10 minutes. Puree mixture, return to pan and stir over a low heat for 3-4 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls and serve with croutons.
  3. To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
  4. Combine oil and garlic in a small bowl. Put bread on a flat surface and brush or spread with oil and garlic mixture. Fold bread in half and tear along fold. Continue to fold and tear until you have long strips about 2cm wide. Put on prepared baking trays and bake for 10 minutes or until golden and crisp.

 

5.Baked French Radish – French Radish grown in Horsley Park

Baked French Radish
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Radish bunch, take off greens
  • oil
  • salt
  • 1-2 cloves of garlic, chopped
  • Tarragon, chopped
  • Parsley, chopped
Instructions
  1. Prepare chopped tarragon and fresh parsley. Heat oven 200C. Then pop whole radish into a bowl with olive oil. Add salt. Mix. On a baking sheet put into the oven.
  2. Leave for 30 to 40 minutes. Regularly turn.
  3. Heat a frying pan with garlic, herbs, oil. Add radish and heat through. This way the herbs are not burnt.
  4. OPTIONAL: Add artichokes roast then pan fry with radish.

 

French Radish

French Radish

French Radish Horsley Park editFrench Radish grown by the Grima Brothers in Horsley Park.

Crunchy and small with a sweet mild flavor. Great for snacking and popping into dips. Eat the whole thing. Slice the roots and any leaves and throw into a stirfy. Slice the bulb and add.

To bring our more of a nutty flavor roast or grill them.  They are super in salads, add to wraps, soups and pastas for that  crunch,

If you need potassium they are full of it along with Vitamin C, folate, calcium and magnesium.

To store: To keep bulb juicy take off any green tops and use these. Then store either: the bulbs wrapped in paper towel in a container with one lid side open.  Or fill bowl with water and put bulbs in and put bowl into fridge. Good for about 5 days before it loses moisture.

They call this the ‘breakfast radish’ as it is great sliced on an egg in the morning – good way to get Vitamin C. Slather avocado spread on toast with finely sliced radish. Combine finely sliced radish, bacon and add to an omelette.

To bake:

  1. Prepare chopped tarragon and fresh parsley. Heat oven 200C. Then pop whole radish into a bowl with olive oil. Add salt. Mix. On a baking sheet put into the oven.
  2. Leave for 30 to 40 minutes. Regularly turn.
  3. Heat a frying pan with garlic, herbs, oil. Add radish and heat through. This way the herbs are not burnt.

 

 

Farm Recipes Week 1722

Farm Recipes Week 1722

Harvest Hub Farm recipes-template

  1. Parsnip & Carrot Soup – Parsnip grown in Bathurst
  2. Buk Choi with Carrots and Sesame-Orange Dressing – grown in Leppington
  3. Kale and sausage risotto – grown in Horsley Park
  4. Creamed Brussels sprouts with Sweet Potato Frittata – Brussel Sprouts grown in Bathurst and Sweet Potato (Kumera) grown in Bundaberg, QLD
  5. Cauliflower pancakes – grown in Oberon

 

Parsnip & Carrot Soup

Parsnip & Carrot Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 3 cups shredded carrots
  • 3 cups shredded parsnips
  • 1 (2cm) piece fresh ginger, peeled and shredded
  • 2 cups chicken stock or vegetable stock
  • ½ to ¾ cup heavy cream or evaporated skim milk
  • Salt and white pepper to taste
  • 1 tsp fresh lemon juice
  • Chives for garnish
Instructions
  1. Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.
  2. Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.
  3. Add the cream, and bring to a simmer again over medium heat. Stir in the salt, white pepper, and lemon juice. Taste, and adjust the seasonings.
  4. Garnish with chives. Serve hot, or refrigerate, covered, for several hours and serve chilled

 

Buk Choi with Carrots and Sesame-Orange Dressing

Buk Choi with Carrots and Sesame-Orange Dressing
 
Author:
Recipe type: Stir Fry
Ingredients
  • 1-2 baby buk choi, halved
  • Handful beans, sliced
  • 4 medium carrots, shredded
  • 2 tbs fresh orange juice
  • 1 tbs tahini
  • 1½ tsp tamari or soya
  • ½ tsp fresh ginger, grated
  • 1 tbs toasted sesame seeds
Instructions
  1. Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add buk choi. Reduce heat to medium-low, cover and lightly steam about 5 -10 minutes or until buk choy is tender but don’t overcook. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed buk choi in ice bath, drain well. This is to stop cooking and to enliven the vegetables.
  2. In a large fry pan over medium-high heat, bring ½ cup water to a simmer. Add beans. Cover and reduce heat to medium. Cook about 6 minutes or until beans are just tender. Drain.
  3. In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add buk choi, beans, and carrots and toss to coat. Garnish with sesame seeds.

 

Kale and sausage risotto

Kale and sausage risotto
 
Author:
Recipe type: Rice
Serves: 4
Ingredients
  • 40g butter
  • 2 tbs olive oil
  • onion, finely chopped
  • 100g flat pancetta, finely chopped (or any other luncheon meats)
  • 4 garlic cloves, finely chopped
  • 300g rissotto rice
  • 100ml each dry vermouth and dry white wine
  • 1½ cups chicken stock, warmed
  • 40g parmesan, finely grated
  • 1 tsp fennel seeds, crushed
  • 1-3 kale, stalks discarded, leaves torn
  • Optional - pork sausages, skin removed, coarsely crumbled OR vegetable sausages
Instructions
  1. Heat butter and half the oil in a large saucepan over medium heat. Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes). Add rice, stir to coat, cook until just toasted(1 minute). Add vermouth and wine, cook until almost evaporated (5 minutes), add stock a ladle at a time, ensuring stock is absorbed before adding more and stirring occasionally, until all is absorbed and rice is al dente (20-25 minutes). Add parmesan, keep warm.
  2. Meanwhile, heat remaining oil in a large frying pan over high heat. Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes). Remove sausage using a slotted spoon, add kale to pan with 1 tbs water, cook until tender and bright green (2-3 minutes). Divide risotto among plates, top with kale, then scatter sausage of choice over. Serve immediately with grated parmesan.

 

Creamed Brussels sprouts with Sweet Potato Frittata

Creamed Brussels sprouts with Sweet Potato Frittata
 
Author:
Recipe type: Egg
Serves: 4
Ingredients
  • For Creamed Brussels sprouts
  • 300g Brussels sprouts
  • ½ tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
  • For Sweet Potato Frittata
  • 3-4 sweet potatoes (400-500g)
  • 3 tbs olive oil
  • 1 onion, finely chopped
  • Sea salt & black pepper
  • 6 large eggs
  • Handful of coriander or chives, finely snipped
Instructions
  1. To make Brussel Sprouts
  2. Trim the sprouts, and cook in a large pot of boiling salted water until tender. Drain, refresh in cold water, and lay out on a clean dry cloth to drain further.
  3. Melt the butter in a fry pan and fry the sprouts until well-coated. Add the salt, pepper and ground nutmeg, stirring, then pour in the cream and bring to the boil. Allow the cream to bubble away until reduced by half, then turn the heat down to a simmer. Use a potato masher to lightly crush the sprouts, and keep warm until serving. The sprouts will absorb the cream by the time you serve.
  4. To make Frittata
  5. Pre-heat the oven to 220 (210 for fan-forced).
  6. Peel the sweet potato and cut in 1cm cubes. Fry in olive oil in non-stick pan, together with onion, salt & pepper, for 4-6 minutes until just tender but not too soft. Butter a shallow (3-4cm high) oven dish and spread the sweet potato/onion mix.
  7. Lightly beat the eggs in a bowl, add the chives and pour over the sweet potato. Put in the oven for 20 minutes until the edges rise up.
  8. Remove from the oven, run a spatula around the sides and serve immediately with brussel sprouts.

 

Cauliflower pancakes

Cauliflower pancakes
 
Author:
Recipe type: Pancake
Serves: 4
Ingredients
  • ½ cauliflower
  • 4 tbs olive oil
  • 2 tbs chickpea flour * see note below
  • 150g (1 cup) self-raising flour
  • 1 tsp salt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbs chopped coriander
  • 180ml milk
  • 1 egg
  • Olive oil or ghee for cooking
  • Sour cream and chopped chives to serve
Instructions
  1. Preheat oven to 180C
  2. Break cauliflower into very small pieces, toss with olive oil and roast in preheated oven until tender, approx 20 minutes.
  3. Prepare batter by beating together chickpea flour, flour, salt, cumin, coriander, coriander, milk and egg. Add cauliflower to batter and stir to combine. Heat a heavy-based pan over medium heat. Add oil or ghee and spoonfuls of batter. Cook for 2–3 minutes on each side until golden brown. Serve cauliflower pancakes with sour cream and chives. Salad or stir-fry vegetables.
  4. *Chick pea flour is made from chana dal also known as chana, gram, dal, pea and besan flour.  It is popular in Italian cuisine and available from well-stocked Italian shops and goes by the name farina di ceci. Plain flour would work as a substitute, but not have the nutty flavor of chick pea flour.