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.

 

 

 

 

 

 

 


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