Jap Pumpkin

Green pumpkin with a slice on white background

Jap Pumpkin

Recipes:

  • Baked Jap pumpkin croquettes
  • Pumpkin Casserole
  • Thai pumpkin soup
  • Pumpkin Scones

 

Baked Jap pumpkin croquettes

Baked Jap pumpkin croquettes
 
Author:
Recipe type: snack
Serves: 12
Ingredients
  • 1½ cups flour plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • ½ sheet dried nori seaweed, snipped into 3cm strips
  • ½ onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • ⅛ cup toasted sesame seeds
  • ½ cup panko (Japanese bread crumbs)
Instructions
  1. Preheat oven 190C. Lightly grease a baking sheet with olive oil.
  2. Heat olive oil in a medium frying pan over medium heat. Cook onions for 3-4 minutes, or until translucent. Remove from heat.
  3. In a mixing bowl, combine flour and baking powder. Stir in pumpkin, egg, soy sauce, onions and nori. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour. On a clean, dry plate, combine the sesame seeds and the panko. Mix well with fingers. Set aside. Use floured hands to form the dough into balls that are about 2” in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough. Bake for 20-25 minutes, or until golden brown. Serve warm.

 

Pumpkin Casserole

Pumpkin Casserole
 
Author:
Recipe type: Casserole
Ingredients
  • 2 tbs olive oil
  • 4 chicken thighs, trimmed and diced into large chunks
  • 3 tbs of plain flour
  • 4 cloves garlic, crushed
  • ½ cup apple cider vinegar
  • 1 tsp of tarragon, dried
  • 1 litre chicken stock
  • 2 carrots, baton cut
  • 2 celery sticks, sliced
  • 3 cups of pumpkin peeled and diced
Instructions
  1. Preheat the oven to 180°C.
  2. Note this recipe is good in a Slow Cooker and will take 2 hours.
  3. Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken. Add the crushed garlic and cook for a minute. Add the taragon and apple cider vingear, using it to deglaze the pan (lifting the bits off pan as they are full of flavour). Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.
  4. Bake for 1½ hrs.

 

Thai pumpkin soup

Thai pumpkin soup
 
Author:
Recipe type: Soup
Ingredients
  • 1.5kg Kent (jap) pumpkin
  • 1 tbs olive oil
  • 2 tbs green curry paste
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 cups vegetable stock
  • ½ cup light coconut cream
Instructions
  1. Peel the pumpkin, remove seeds and cut into large cubes. Heat oil in large saucepan and fry the curry paste for a few minutes. Add the onion and cook to soften slightly.
  2. Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree. Add the coconut cream and stir through.
  3. Serve.

 

Pumpkin Scones

Pumpkin Scones
 
Author:
Recipe type: Dessert
Serves: 12-15
Ingredients
  • 60g butter
  • 2 tbs castor sugar
  • ½ cup cooked and mashed pumpkin
  • 1 egg lightly beaten
  • ½ cup milk
  • 2 ½ cups self raising flour
  • 1 tbs milk
  • 1 egg yolk
Instructions
  1. Preheat oven to 230 C.
  2. Cream butter and sugar. Mix in pumpkin and is better if the pumpkin is cooled. Slowly mix in the milk and egg. Sift flour and stir into the mixture and stir into the dough.
  3. Lightly knead and roll out 2-3cm thick on a lightly floured surface. Use a scone cutter dipped in flour to cut out scones. Roll out any scrapes of dough and cut more scones until no dough is left. Place on a baking tray.
  4. Brush scones with milk and egg yolk. Bake for 15-20 minutes or until golden brown.

 

Cauliflower recipes for winter

Cauliflower white in paddock

Cauliflower recipes for winter

  1. Moroccan Cauliflower – a big recipe

  2. Broccoli Cauliflower Soup

  3. Cauliflower Biryani

  4. Winter Vegetables in Cashew Gravy

Moroccan Cauliflower

Moroccan Cauliflower
 
Author:
Recipe type: Casserole
Serves: 4
Ingredients
  • 700gms lamb, cut into 5cm pieces
  • 1 tomato, finely chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • handful of Curly parsley, chopped
  • handful of fresh cilantro (coriander), chopped
  • 1½ tsp ginger
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ¼ tsp cumin
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper
  • ½ cup olive oil extra virgin cold pressed (Harvest Hub)
  • 1 large head of cauliflower, florets
  • 1 lemon, quartered and seeds removed
  • 1 large handful of Kalamata olives
  • 1 to 2 tbs lemon juice
  • three cups of water
Instructions
  1. In a large pot place the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices and mix. Cook over medium-high heat no lid for 10 minutes turning the meat and brown it on all sides.
  2. Then add three cups of water, cover the pressure cooker or pot, and increase the heat to high. You can use a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When boiling reduce heat and simmer for about 1½ hours, or until the meat is tender. Check adding water if necessary.
  3. When the meat has cooked, add the cauliflower, lemon, olives and lemon juice. Add water so cauliflower is partially covered cooking a further 20 minutes. Serve with couscous.

Broccoli Cauliflower Soup

Broccoli Caulifower Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tbs butter or olive oil
  • 1 medium onion, chopped
  • Salt and freshly ground pepper to taste
  • 1 -2 heads broccoli and cauliflower florets (about 4 cups)
  • 1 medium baking potato, peeled and chopped
  • 4 to 5 cups chicken stock, vegetable stock or water
  • ¼ to 1 cup cream
  • Chopped fresh parsley, for garnish if desired
Instructions
  1. Put the butter in a large, deep saucepan set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes and stir occasionally. Cool then puree in batches in food processor until smooth.
  2. Rinse saucepan and then add the soup back to the pan set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.

Cauliflower Biryani
Cauliflower Biryani
 
Author:
Recipe type: Rice
Serves: 4-6
Ingredients
  • 1 tbs olive oil
  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 bay leaves
  • 2 cardomom pods
  • 1 stick cinnamon
  • 1 tsp Ginger Garlic Paste (see Cauliflower and Potato with spices)
  • 2 tomatoes, chopped or canned
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • ½ tsp garam masala (see Cauliflower and Potato with spices)
  • 1 potato, peeled and diced
  • 1 carrot, peeled and diced
  • 8-10 cauliflower florets
  • ½ cup green beans (can be frozen)
  • 2 tbs peas
  • 2 tbs ground almonds, mixed with a little water
  • 3 cups water
  • 1 ½ cups long grain or basmati rice
  • Salt to taste
Instructions
  1. In a saucepan heat the oil and put in cummin seeds which need to sizzle then add onion and sauté for 5 minutes. Add bay leaves, cardamom, cinnamon stick and Ginger garlic paste then add tomatoes and cook a further 2 minutes. Add turmeric, cayenne, pepper, garam masala, the vegetables, salt and almonds. Stir through. Add water and bring to boil.
  2. Stir in the rice and cover. Reduce the heat to medium and cook 10 minutes until water is absorbed. Turn off heat, cover and steam another 5 minutes. Serve.

Winter Vegetables in Cashew Gravy
Winter Vegetables in Cashew Gravy
 
Author:
Recipe type: Vegetable
Serves: 4-6
Ingredients
  • Vegetables:
  • 1 cauliflower, cut into florets
  • 1 carrot, diced
  • 1 broccoli, diced
  • 2 potatoes, peeled and diced
  • 1 cup green beans, diced (can be frozen if no more fresh ones left)
  • ⅔ cup peas
  • 1 tbs olive oil
  • 1 onion, chopped
  • 1 tsp Ginger Garlic paste (see recipe below)
  • 4 tomatoes, chopped (can be canned)
  • ½ tsp turmeric
  • Salt to taste
  • 1 cup water
  • 1 tsp castor sugar
  • 2 tsp lemon juice
  • For Cashew Paste:
  • 3 tbs cashew nuts
  • 2 tbs coriander seeds
  • 2 tsp cumin seeds
  • 3-4 cloves
  • ½ tsp black peppercorns
  • 1 green chilli
  • 1 cup coriander leaves
  • ¼ cup spearmint leaves
  • For Garlic Ginger Paste:
  • 3 garlic cloves, peeled
  • 1 ginger, walnut size, peeled
Instructions
  1. Boil or steam vegetables.
  2. To make Cashew paste:
  3. In a pan dry roast cashews on low heat then add coriander seeds, cumin, cloves, peppercorns. Then use food processor and blend to a smooth paste. Add chilli, coriander leaves, spearmint leaves with a little water.
  4. To make Ginger paste:
  5. In a food processor blend garlic and ginger to a smooth paste. Add a few drops of water. Keep in a sealed container in the fridge. Keeps 1 week.
  6. COMBINE:
  7. In a large saucepan heat the oil and sauté the onion until soft then mix in Ginger Garlic paste and sauté a further 1 minute. Add tomatoes, turmeric, and salt. Cover the pan then cook for a further 2-3minutes. Add the Cashew paste and 1 cup of water. Bring to a simmer. Add the sugar and lemon juice and toss in the vegetables. Bring to the boil then turn down to simmer. Cook 5 minutes. Serve with rice.

 

 

 

Rocket

Rocket

rocket

If you dig into your recipe books you will find the name of Mediterranean greens known as ‘arugula’ or known in Australia as rocket. For those that love learning the species name – Eruca sativa of the mustard family and the reason it has a peppery flavour. [pronounction]

Eating ‘real food’ and especially greens we know provides great fibre. There are a number of benefits eating rocket. Great to see mainstream medicine promoting more about nutrition and a good discussion is here if you wish to know more – Medical News Today. 

They mention:

Leafy greens contain an antioxidant known as alpha-lipoic acid that has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes.

RECIPES:

Fruit and Rocket Salad

Potato and Rocket Pizza

Rocket pesto

Rocket and parmesan frittata

 

Fruit and Rocket Salad

Fruit and Rocket Salad
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 apple & 1 pear, orange and apple, nectarine and mango,
  • 100gms of rocket
  • 1 fistful each of nuts (walnuts and almonds) or if nut free use seeds such as pumpkin or sunflower seeds
  • 1 tbs of parmesan cheese, grated or shaved)
  • 3-4 tbs olive oil
  • 1 tbs lemon juice
  • salt and freshly ground black pepper
Instructions
  1. Leave on or remove skin of fruit as needed. Slice the fruits and pour the lemon juice on them, to prevent discoloration. Place the rocket in a salad bowl. Drizzle with extra virgin olive oil just to coat.
  2. Add the salt and black pepper and toss well. Scatter the nuts or seeds. Serve with parmesan cheese on top.
  3. Hint: Avoid soaking the salad so keep the dressing for adding separately.

Potato and Rocket Pizza
Potato and Rocket Pizza
 
Author:
Recipe type: Pizza
Serves: 3-4
Ingredients
  • 1 quantity Basic pizza dough – see recipe below
  • ⅔ cup rocket mixed with cashew and parmesan
  • ½ tbs olive oil
  • 350g potatoes, unpeeled
  • olive oil cooking spray
  • 50g rocket
  • For the Pizza dough:
  • 1 cup warm water
  • 1 tbs honey
  • 1-1/2 tbs olive oil
  • 1 tbs dry milk
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 cups flour (All purpose)
  • 1 cup semolina flour
  • 1 tbs corn meal
  • 3 tsp yeast
Instructions
  1. Preheat oven to 200°C. Grease a 30cm round pizza tray.
  2. Place base on prepared tray. If Using fresh dough roll dough into a 30cm round. Place on prepared tray. In a food processor put ½ tbs oil, rocket, cashews and parmesan and blend.
  3. Spread with rocket dip. Thinly slice potatoes. Place, in a single layer, overlapping slightly, over dip. Spray potatoes with oil. Sprinkle with salt and freshly ground black pepper. Bake for 15 to 20 minutes or until pizza base is crisp.
  4. Top with rocket and serve
  5. To make Pizza dough
  6. Either make in the bread machine. Remove when done, put dough in a greased bowl and cover. Rise in warm area till ready to roll out.
  7. If by hand, mix water with yeast (wait 5-10 minutes). Add all other ingredients and mix, add yeast. Mix till forms a dough ball. Remove and knead 8-10 minutes. Then put in greased bowl, cover & rise. Roll out and put in pan sprinkled with a little corn meal.

Rocket pesto
Rocket pesto
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90gms toasted almonds
  • 1 lemon, juice
  • 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.

Rocket and parmesan frittata
Rocket and parmesan frittata
 
Author:
Recipe type: Frittata
Serves: 4
Ingredients
  • 7 large eggs
  • 1 leek, a finely sliced
  • rocket leaves, roughly chopped
  • ½ cup parmesan, grated (keep some for grilling)
  • salt and pepper
  • 1 tbs olive oil
  • fresh rocket to serve
Instructions
  1. In a bowl crack eggs then beat adding rocket leaves and parmesan. Season with salt and pepper. Turn on grill high heat.
  2. In a fry pan heat 1 tbs olive oil adding leek and sweat 1 minute and add mixture. To have all egg cook lift edges with a spatula and let the egg run into the space. When near finished put some additional parmesan on top, cover handle with alfoil and pop under grill and watch closely while lightly browning the top and the cheese melts. Serve with fresh rocket

 

Mint delicious

Mint delicious

Mint ermington blog

The father of one of our Harvest Hub Team grows organic vegies on his patch in Ermington: cucumber, chillies, tomatoes, eggplant, and masses of mint.  This herb has a habit of running away from you (we didn’t realise how fast mint can run J) when the conditions are right, and it’s threatening to choke his garden (see picture in banner above).

So this coming week he will be bunching them up each day, and bringing them into our packing shed.  As he’s in need of some gardening equipment, he’s hoping to make $100 or so. The quality is great, and we’ve kept the price low – so please support his endeavour!

RECIPES

 

Blueberries, sugar plums with mint

Blueberries, sugar plums with mint
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 punnet of blueberries, wash dry
  • 5-6 sugar plums, slice off flesh leave on skin
  • ½ lime juice
  • 10 to 15 fresh mint leaves
  • 2 tbs honey
Instructions
  1. In a serving bowl, put the berries with the lime juice. Mince the mint leaves with scissors. Add the mint and honey to the strawberries, stir, and let sit for 30 minutes before serving. Also, popping them into the freezer for 10 minutes gives it a zing.

 

Spicy chicken curry with mint leaves and green capsicum

Spicy chicken curry with mint leaves and green cap
 
Author:
Recipe type: Main meal
Ingredients
  • 500g chicken breast no skin on
  • 1 garlic , crushed
  • Ginger, chopped
  • Mint leaves
  • 3 green chillies
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 ½ tsp garam masala
  • 3 tsp coriander powder
  • 2 tsp paprika
  • 1 ½ tsp chicken curry masala
  • 1 tsp mustard seeds
  • 1 red onion, sliced
  • 1 tomato, small pieces
  • 2 curry leaves
  • 1 green capsicum, thinly sliced
  • Coriander leaves for garnishing
  • 1 tsp olive oil
  • Salt
Instructions
  1. In a blender put garlic, ginger, green chillies, mint leaves and little water and puree the mixture.
  2. In a fry pan heat oil then add mustard seeds, sliced red onion, salt and fry till brown. Add fresh curry leaves and continue frying. Next add all the above spice powders and fry a few more minutes stirring. Add ripe tomato and saute, until all blended. Lastly, add the garlic-ginger/mint puree and let it boil.
  3. When it starts boiling, add the chicken pieces and red capsicum and cover with the lid. Cook on a medium flame for 20 minutes. Sprinkle a pinch of garam masala and add chopped coriander leaves. Close with a lid, switch off the flame and keep aside for few minutes. Serve with rice.

 

South Indian Coconut and Mint Lamb Curry

South Indian Coconut and Mint Lamb Curry
 
Author:
Recipe type: Curry
Ingredients
  • 500g boneless lamb, chunks
  • 2 onions, finely sliced
  • 1 cup plain Greek style yogurt
  • Ginger, grated finely
  • ½ cup fresh mint leaves
  • This next bit you can use Curry Masters and it does the work. Biryani Masala mix 85g
  • 1 tbs fennel seeds
  • 1 tbs coriander seeds
  • ½ tbs paprika
  • ½ tbs chilli powder
  • ½ tbs cumin
  • Then add
  • 1 tbs freshly ground black pepper, to taste
  • 1 cup dessicated coconut
  • salt to taste
  • 4 tbs olive oil
Instructions
  1. In a bowl combine ginger and yoghurt. Then marinate the lamb pieces place in a baking dish, cover with foil and put in fridge over night.
  2. In a fry pan with a little oil dry roast the coriander seeds, paprika, chilli powder, cumin and black pepper until fragrant and slightly brown. Cool then put spices into the food processor with the coconut and mint. Blitz until blended.
  3. In a wok, heat olive oil and fry the onions until golden brown. Then, add the fennel seeds and stir for 4 minutes on low heat. Add the marinated lamb pieces and season with salt. If you wish gravy add 1 cup of water and let the gravy simmer on low heat until thickens and the meat is well cooked. Garnish the dish with mint leaves and serve with rice.

 

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.