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.

 

 

 

 

 


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