Farm recipes Week 1719

Harvest Hub Farm recipes-template

Farm recipes Week 1719

  1. Lentils with Brussel Sprouts – grown in Bathurst
  2. Spaghetti with yellow capsicum – grown in Clybucca
  3. Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland
  4. Individual Silverbeet Frittatas – Silverbeet grown in Horsley park
  5. Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Lentils with Brussel Sprouts – grown in Bathurst

Lentils with Brussel Sprouts
 
Grown in Bathurst
Author:
Recipe type: Meal
Serves: 2
Ingredients
  • 150 gm red or green lentils
  • vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups coriander
  • Balsamic dressing
  • 200 ml extra-virgin olive oil
  • 100 ml balsamic
  • ¼ tsp honey
  • 2 tbs hot English mustard
Instructions
  1. In a saucepan place lentils with cold water and bring to the boil. Cook 20 minutes, drain and set aside.
  2. For Balsamic dressing: In a bowl combine ingredients, season to taste, set aside.
  3. Then in a large deep fryer or saucepan put oil and deep-fry Brussels sprouts in batches, stirring occasionally for 5 minutes, take out and drain on paper towel.
  4. In a bowl place sprouts with lentils and dressing. Garnish with coriander.

 

Spaghetti with yellow capsicum – grown in Clybucca

Spaghetti with yellow capsicum
 
Author:
Recipe type: Meal
Serves: 2
Ingredients
  • 3 tbs of extra virgin olive oil
  • 1 onion
  • 1 clove of garlic
  • a few capers
  • 3 anchovy fillets (see notes replace fish sauce)
  • 1 red or green capsicum
  • 1 yellow capsicum
  • 6-8 green olives
  • 1 large ripe tomato,
  • ½ a cup of fresh basil leaves
  • Rocket leaves to garnish
  • salt
  • 250g of good quality spaghetti,
  • freshly cracked pepper and grated parmesan, to serve
Instructions
  1. Heat 3 tablespoons of extra virgin olive oil in a saucepan and lightly fry a diced onion, a minced clove of garlic, a few capers and 3 anchovy fillets for 3-4 minutes until the anchovies have dissolved. The anchovy are for flavour if you wish to replace use some fish sauce to taste. Start slowly with 1 tbs and then add.
  2. Wash and core one red and one yellow capsicum. Cut each into strips 1cm wide, top to bottom, then cut these in half. Add to the saucepan with 6-8 green olives, pitted and chopped. Turn up the heat and fry for 5 minutes, stirring constantly until the capsicum has softened.
  3. Add a chopped, large ripe tomato, half a cup of fresh basil leaves and a good couple of pinches of salt and simmer for 10 minutes. Once cooked it will keep in the fridge for three or four days.
  4. To serve:
  5. Cook 250g of good quality spaghetti, toss the re-heated sauce through the pasta and serve with freshly cracked pepper and plenty of grated parmesan. Garnish with rocket.

 

Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland

Roast pumpkin & ricotta lasagna with walnut & sage butter sauce
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • 1 kg Jap pumpkin, peeled & cut into pieces (soften in microwave for 5 mins high, let cool then peel)
  • 2-3 cloves of garlic
  • 250g ricotta
  • 50gm gorgonzola cheese Subsitutes: Stilton, any blue veined cheese, goat cheese
  • 1 cup of grana padano (an Italian cheese) Subsitute: parmesan or romano
  • 125gm natural yogurt
  • 2 eggs
  • Olive oil
  • Dried chilli flakes
  • Freshly grated nutmeg
  • A bunch of fresh sage leaves (replace basil
  • Fresh lasagna sheets
  • 140 g butter
  • 125 g chopped walnuts
Instructions
  1. Preheat the oven to 200C.
  2. Place the chopped pumpkin and whole cloves of garlic in a baking tray and drizzle with olive oil. Sprinkle with dried chilli flakes and season with sea salt and freshly ground pepper and nutmeg. Roast for 30 minutes or until the pumpkin is tender. Allow to cool slightly.
  3. Puree pumpkin and garlic in the food processor with half of the chopped sage and then set aside. Clean food processor and then blend the ricotta, yogurt, gorgonzola, grana padano and eggs. Season with sea salt and freshly ground pepper.
  4. Walnut & sage butter sauce. Over a medium heat gently heat the butter, chopped walnuts and fresh sage leaves until the butter starts to foam. Drizzle a little of the walnut and sage butter sauce over individual serves of lasagna. Add extra grana padano if desired and serve immediately.
  5. Lightly oil a lasagna tray and then lay a layer of fresh lasagna sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets and spread with half the ricotta mix. Repeat process and sprinkle the final layer of ricotta mix with extra grana padano. Cover lasagne with foil and bake for 40 minutes. Then uncover and bake for a further 10 minutes until golden.

 

Individual Silverbeet Frittatas – Silverbeet grown in Horsley park

Individual Silverbeet Frittatas
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • 1 bunch silverbeet – approx. 3 to 4 leaves
  • 300g sweet potato , peeled and chopped
  • 400g reduced fat fresh ricotta
  • 100g reduced fat feta
  • 5 eggs
  • ⅓ cup chopped low fat semi dried tomatoes
  • 1 tbs chopped dill Substitute: Tarragon
  • 2 tsp finely grated lemon rind
  • 2 garlic cloves, crushed
Instructions
  1. Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
  2. Steam sweet potato until cooked, not too soft. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
  3. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature with salad or baked vegetables. Great picnic food too.

 

Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Cheese roulade with sweet potato and carrot
 
Author:
Recipe type: Roulade
Serves: 2
Ingredients
  • For the Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • For the Roulade Coating:
  • 1 tbs oil
  • 25g butter
  • ½ onion finely chopped
  • 1 tbs parsley or herb of choice finely chopped
  • ¼ cup breadcrumbs made from stale bread
  • Salt and pepper
  • For the Roulade:
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • ¼ tsp salt and pepper
Instructions
  1. Preheat oven 190°C.
  2. Chop peeled vegetables and steam until tender then puree. Mix in butter and cream. Season with salt/pepper and nutmeg.
  3. To make the Coating:
  4. Cook onion and butter in a fypan until soft. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool.Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
  5. To make the Roulade:
  6. Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolk season well.Beat egg whites until stiff. Hint: leave eggs out of fridge to warm up before whipping.
  7. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer.
  8. Bake for 15-20 minutes. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.

 


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