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
Recipe Type: Soup
Author: Harvest Hub
Thai Pumpkin soup with Coriander Pesto
Ingredients
  • [b]Coriander pesto:[/b]
  • 1 bunch coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • 1/3 cup (80ml) olive oil
  • [b]
  • Pumpkin soup:[/b]
  • 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
Recipe Type: Side Dish
Author: Harvest Hub
Ingredients
  • 3/4 cup fine bulgur
  • 1 tsp whole coriander seeds
  • 1/2 tsp each whole cumin and fennel seeds
  • 10 whole allspice berries
  • 3/4 cup minced onion
  • 1 tsp salt, or more to taste
  • 1 cup finely diced seedless cucumber
  • 1 cup finely diced seeded tomato
  • 3/4 cup each minced fresh coriander and fresh flat-leaf parsley
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh lemon juice
  • 1/4 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
Recipe Type: Rice
Author: Harvest Hub
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
Recipe Type: Side Dish
Author: Harvest Hub
Ingredients
  • 2 cups fresh coriander leaves, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup (45gm) toasted cashew nuts
  • 1/3 cup (35gm) finely grated parmesan
  • 1/2 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).

 

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
Recipe Type: Pasta
Author: Harvest Hub
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. [b]Preparation of Broad Beans:[/b]
  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
Recipe Type: Pasta
Author: Harvest Hub
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.

 

Tangelo

Tangelo

Tangelo

The Tangelo in your bag is a cross between the Tangerine (a mandarin variety) and the Pomelo, a relation of the grapefruit. They originated in China over 2000 years ago, and combine the sweetness of the mandarin with the incredible juice content of the grapefruit.  It’s hard to eat a Tangelo without making a jolly good mess as they are bursting with juice, but that’s half the fun! Oh, and loads of vitamin C to boot.

Fish with tangelo curry sauce
Recipe Type: Casserole
Author: Harvest Hub
Serves: 2
Ingredients
  • 1 whole fish
  • 1 cup tangelo juice
  • 1 tbs curry powder
  • 1 tbs cornflour
  • ½ cup coconut cream
  • salt and freshly ground pepper to taste
Instructions
  1. Preheat oven 180 C.
  2. Place the fish, cleaned, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly. Cover and refrigerate for at least two hours.
  3. Bake until cooked about 30 minutes basting it frequently. Serve with steamed rice.

 

Avocado planted

week-1640Avocado planted

What’s involved in setting up an Avocado Nursery?

At Wherrol Flat Farm ….

Farm Setting up the nursery beds

Did you know that no Avocados ripen on trees? It’s actually the harvesting (picking) action that triggers the ripening process! The Hass avocadoes have a rough skin but a creamy texture. As the Hass ripens, its skin goes from green to a dark purple. Before cutting, make sure they have plenty of ‘give’ when pressed: an unripe avocado is pretty tasteless and they have difficulty ripening in winter.

There is no quicker way to ripen Avocados. A natural fruit requires a natural process. So, pop them into a paper bag with an apple or banana in the bag accelerates the process, as these fruits give off ethylene gas – a ripening agent and store at room temperature until ready to eat. This will usually take two to five days. Once ripened the ripe fruit can be refrigerated until eaten, however, not for more than two or three days.

TIP: If only using one half leave the stone in the unused half, this helps prevent it going brown. Use avocado as a cholesterol-free alternative to butter or margarine, or make a tasty Guacamole dip by mixing avocado with Spanish onion, tomato, garlic, chopped chilli, lime juice and salt & pepper.

  • Easy Guacamole
  • Warm Avocado soup
  • Avocado Dip
  • Avocado Mashed Potatoes
  • Chocolate Avocado Mousse

Avocado How to ripen

Avocado How to ripen

Easy Guacamole

Easy Guacamole
Recipe Type: Dip
Author: Harvest Hub
Serves: 2
Ingredients
  • 1 ripe avocados
  • 1 Jalapeno pepper, chopped (if not want hot remove peppers)
  • 1/2 small onion
  • 1 clove garlic
  • 1 small tomato
  • 1 tbsp lime juice (or juice of 1 fresh lime)
  • Salt and pepper to taste
Instructions
  1. Peel avocados and remove the pit (see below for a great idea on how to use the pits). Peel and mince the onion and the garlic.
  2. Chop the tomato. Slice the Jalapeno in two and take out any seeds. Then chop.Mash the avocado in a bowl and then stir in the remaining ingredients.
  3. Serve cold with tortillas or corn chips.
  4. Serve warm with corn chips, guacamole on top and cheddar cheese melted under grill – just quickly though.

Warm Avocado soup

Warm Avocado soup
Recipe Type: Soup
Author: Harvest Hub
Serves: 2
Ingredients
  • 2 ripe avocados, mashed
  • lemon juice
  • 1 tbs butter
  • 1tbs flour
  • 2 cups chicken or vegetable stock
  • 2 cups milk
  • A dash of Tabasco sauce (optional) or red chilli flakes
  • Garnish with diced tofu, bacon and chopped parsley
Instructions
  1. Peel, stone and mash the avocados, adding a little lemon juice to stop them from going brown.
  2. Melt the butter in a large saucepan then stir in flour to make a paste. Add the chicken stock a little at a time and always stirring to keep the paste smooth. Add milk and stir then the avocado and season with salt, pepper and Tabasco. Do not boil as the avocado will taste bitter.
  3. If you wish to cool slightly and finish with a hand mixer to make the soup smooth then serve with garnish.

Avocado Dip

Avocado Dip
Recipe Type: Dip
Author: Harvest Hub
Serves: 2
Ingredients
  • 1 avocado
  • 3 hard-boiled eggs
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • Salt and black pepper to taste
  • ¼ tsp ground chilli powder
  • 1 tbs lemon juice
Instructions
  1. Mash the avocado and eggs. Add the onion, garlic, seasonings and lemon juice. Serve with bread.

Avocado Mashed Potatoes

Avocado Mashed Potatoes
Recipe Type: Side Dish
Author: Harvest Hub
Serves: 4
Ingredients
  • 2 medium avocados
  • 4- 5 potatoes
  • 1/2 cup nonfat milk
  • 1 dash lemon juice
  • salt, pepper, and garlic powder to taste
Instructions
  1. Peel and quarter the potatoes, then wash them thoroughly. Place the potatoes in a large pot with enough cold, salted water to cover them. Meanwhile, prepare the avocados, making sure to remove any brown flesh. Scoop into a bowl and stir until smooth with lemon juice.
  2. Place milk in the microwave until melted and warm. When potatoes are fork tender, mash them in a large bowl or a stand mixer, slowly adding the milk and butter spread mixture. When potatoes are mashed to your liking, gently fold in avocado mixture gently, or in a stand mixer – use the lowest setting. Keep warm and serve!

Chocolate Avocado Mousse

Chocolate Avocado Mousse
Recipe Type: Dessert
Author: Harvest Hub
Serves: 6
Ingredients
  • 340g good-quality bittersweet chocolate, chopped
  • 2 tsp ground cinnamon
  • 1 tsp chili powder
  • 1 large, ripe Hass avocado, pitted and peeled
  • 3/4 cup light brown sugar
  • 6 egg whites
Instructions
  1. Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.
  2. Puree the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites.
  3. Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour or, covered, overnight.

 

 

 

Asparagus

Asparagus

Asparagus in a damp paper towel into container and into the fridge. They are low breathers and like a closed environment. The other way to keep them is in a glass of water just covering the base with a bag over them in the fridge.

Trim the bottoms before cooking.

Saucy Steamed Asparagus

Asparagus Flan

Asparagus and Chicken Crepes

 

Saucy steamed asparagus
Recipe Type: Steamed
Author: Harvest Hub
Serves: 4
Saucy steamed asparagus
Ingredients
  • 1 tbs olive oil
  • 1 tbs honey
  • 1 tsp Dijon mustard
  • Lemon juice
  • Pepper to taste
Instructions
  1. Combine olive oil, honey, Dijon mustard lemon juice and pepper.Steam asparagus spears – crisp.
  2. Drizzle sauce over steamed fresh asparagus.
Asparagus Flan
Recipe Type: Bake
Author: Harvest Hub
Serves: 4
Ingredients
  • 8 asparagus stalks
  • 4 rashers bacon, coarsely chopped
  • 4 eggs
  • 1 cup milk
  • ½ cup heavy cream
  • 4 sprigs of fresh parsley, minced
  • Salt and freshly ground pepper
Instructions
  1. Preheat oven to 190C.
  2. Cut off the tough ends of the asparagus stalks. Peel the asparagus. Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 10cm pieces.
  3. Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.
  4. Combine the eggs, milk, cream, and half of the parsley. Season with salt and pepper. Preheat Pour the egg mixture in a pie plate 3-4cm deep. Sprinkle in the asparagus and bacon. Bake for 15 to 20 minutes, till the custard is set but not dried out. Serve immediately, decorated with the rest of the parsley.

 

Asparagus and Chicken Crepes
Recipe Type: Crepes
Author: Harvest Hub
Ingredients
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 3/4 tsp sugar
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1 tsp Worcestershire sauce
  • 1 dash ground nutmeg
  • 1 cup chopped cooked chicken
  • 1 cup cut fresh asparagus
  • 1/3 cup chopped fully cooked ham
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup heavy whipping cream, whipped
  • 1/3 cup mayonnaise
Instructions
  1. Preheat oven to 190C.
  2. [b]To make crepe batter:[/b]
  3. Beat eggs and milk in a small mixing bowl. Combine flour and sugar to blend together, then add to egg mixture. Mix well. Cover and refrigerate for 1 hour.
  4. Heat a lightly greased fry-pan and pour 3 tablespoons batter into the center. Lift and tilt pan to spread batter thinly and to evenly coat the bottom of the pan. evenness is your goal.  Cook until top appears dry, then turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between each crepe.
  5. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Stir the chicken, asparagus and ham into the 3/4 cup soup mixture. Spoon 2 tablespoonfuls over each crepe, and roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.
  6. Cover and bake for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

 

 

 

 

 

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.

Insect Hotel

Insect Hotel

These fabulous photos show first Sonya’s garden and the Insect Hotel. What a joy to share a morning looking at these wonderful creations. Great to get updates Sonya on your garden stories.

Sonya the garden Wahroonga

Hubster, Sonya, in Wahroonga has a passion for all things green and growing. She has a magnificent food garden, fully fenced that stops even the most wonderful of Brush Turkey high jumpers, and was totally energized to try out the Insect hotel we spoke about some time back. Used by farmers keeping bugs as part of their ecosystem whilst giving them a place to eat and sleep – hence the Insect Hotel. Permaculture works when we work with the environment.

Insect Hotel by Sonya Wahroonga

We tend to manicure our gardens to the point of no return for some insects that we need to encourage to pollinate, act as controllers of other insects we don’t want like aphids. There is a balance in the Web of Life. By providing a home we keep the ones we want – ladybirds and they love the aphids, Lacewings will eat aphids and mites, bees will also find a home.

 

Romanesco cauliflower

Romanesco cauliflower

Romanesco cauliflower Facebook

Romanesco cauliflower, a geometric wonder created by nature, and based on fabonicci (check spelling) ratios, spirals and fractals. Steve and Sam Grima in Horsley Park grow them each year, but this time around the cold weather has held them back a bit. Yet, they need to be picked before they start flowering, so over the next week he’s hoping to pick 500-600 good-sized heads, and we’re taking most of them.

Romanesco looks like a cauliflower, but coloured more like broccoli – and not surprisingly because they’re both from the Brassica family. That’s why the flavour is a little in between cauliflower and broccoli.

The most striking aspect of Romanesco is the fractal shape: the bud is ‘self-similar’ in character: the whole has the same shape as one or more of the parts, similar to crystals in a snow flake.  Each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The number of spirals on the head of Romanesco is a Fibonacci number that describes the ‘golden ratio’ apparent in many natural observations.  But don’t get us started …

As a vegetable, Romanesco is rich in vitamin C, vitamin K, dietary fiber and carotenoids

Grown by Steve and Sam Grima, in Horsley Park

What to do with it – Trimming and Preparing

 

RECIPES

Roasted Romanesco with lemon zest

Pasta Romanesco

Romanesco Yoghurt

 

Roasted Romanesco with lemon zest

Roasted Romanesco with lemon zest
Recipe Type: Baked
Author: Harvest Hub
Ingredients
  • 2 cups cauliflower florets
  • 2 tbs olive oil
  • 1 lemon zest
  • 4 gloves garlic,
  • crushed salt and pepper to taste
Instructions
  1. Preheat oven 180C.
  2. Line a tray with baking paper and place florets on paper. In a bowl pre-mix the oil, lemon zest and crushed garlic. Then either use a brush or just drizzle olive oil and garlic over the top of the florets.
  3. Roast in oven for 20 minutes.

Pasta Romanesco

Pasta Romanesco
Recipe Type: Pasta
Author: Harvest Hub
Ingredients
  • 1 romanesco cauliflower florets
  • Stalk, finely sliced
  • 350gm pasta of choice
  • 4 tbsp olive oil
  • 1 redeye chilli, deseeded and sliced
  • 2 cloves garlic, crushed
  • 100g nuts, either almonds, walnuts, pinenuts (give them a dry roast)
  • 1 lemon zest
  • ½ lemon, juice
  • coriander, chopped
  • Parmesan cheese to garnish
Instructions
  1. Lightly steam the cauliflower , still crisp so about 3 minutes over boiling water.
  2. Cook the pasta according to the packet instructions.
  3. Meanwhile, in a fry pan heat oil, add garlic and chilli. Then add steamed cauliflower turning until
  4. Add in remaining ingredients.
  5. Serve in a bowl with pasta.

Romanesco Yoghurt

Romanesco Yoghurt
Recipe Type: Bake
Author: Harvest Hub
Ingredients
  • 1 cauliflower, broken into florets
  • 1 onion, finely sliced
  • 300ml Greek yoghurt
  • 2 tbs tomato puree
  • Coriander, finely diced
  • 1/4cm tumeric, diced
  • 1/2cm ginger, sliced
  • 1 tsp garam masala
  • salt
  • 1 tbs melted butter
Instructions
  1. Preheat oven 190C.
  2. Put the florets on an oventray.
  3. then in a bowl mix all ingredients except the butter.
  4. Into the overn for 20 minutes.
  5. Then pour over butter and under grill until brown around 5-10minutes.
  6. Serve

 

Cherry tomatoes

Cherry tomatoes

They take care and patience to grow. With changing climate Heat, Rains, Winds makes it a challenge. At one point the heat went to 51C in the growing pods – how can anything survive this? The flowers die and they are needed to grow the tomatoes. Too hot even for the bees to pollinate.

So if there are no tomato flowers and the tomatoes won’t get pollinated which in turn means that the fruits won’t form. The tomato flowers encourage the bee to land on the flower and vibrate its wings thereby shaking the pollen from the anthers onto it’s legs.

So the tomatoes this week from Nymboida above Coffs Harbour are a bit of a miracle. They have had a stop start journey in growing. Thanks to the persistance of our farmers we have in our kitchen delicious, juicy cherry tomatoes.

Here is their story:

Cherry tomatoes Nymboida

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
Recipe Type: Soup
Author: Harvest Hub
Ingredients
  • [b]To make bouquet garni:[/b]
  • 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.
  • [b]To make Celery stock:[/b]
  • 1 onion
  • 1/2 cup of fried onions
  • 6 celery stalks
  • 1 cup daikon radish, chopped
  • salt and pepper.
Instructions
  1. [b]To make bouquet garni:[/b]
  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. [b]To make Celery stock:[/b]
  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
Recipe Type: Starter
Author: Harvest Hub
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
Recipe Type: Soup
Author: Harvest Hub
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
Recipe Type: Stir Fry
Author: Harvest Hub
Serves: 1-2
Ingredients
  • 300g Chinese broccoli
  • 150g beef or tofu (crispy bought or pre-prepare)
  • 2 tsp garlic, chopped
  • 2 tsp, olive oil
  • [b]
  • Marinade: [/b]
  • 1 tbs soya sauce
  • ½ tsp olive oil
  • White pepper
  • [b]Sauce: [/b]
  • 2 tsp oyster sauce
  • 1 tsp soya sauce
  • ¼ tsp salt
  • 1 tsp corn starch
  • ¼ cup water
Instructions
  1. [b]For Beef:[/b]
  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
Recipe Type: Pasta
Author: Harvest Hub
Serves: 3-4
Ingredients
  • 1 pkt linguine (pasta)
  • salt
  • 2 tbs extra virgin olive oil
  • 1/2 tsp chilli, chopped
  • 4 cloves garlic
  • 4 cups broccoli florets
  • salt and pepper to taste
  • [b]To serve:[/b]
  • 1/4 cup parmesan cheese, shredded
  • 1/4 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
Recipe Type: Pizza
Author: Harvest Hub
Serves: 2
Ingredients
  • [b]For the topping:[/b]
  • 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
  • [b]For the Pizza base:[/b]
  • 1 large sweet potato, peeled and cut into chunky pieces
  • 1 1/3 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.

 

 

 

 

 

Dine Below The Line

Dine Below The Line

UNSW Dine Below The Line Event Columbo House June 2017

 

Oaktree Foundation – Dine Below the Line

So, what’s this ‘Dine Below the Line’? Let’s break it down for you:

Dine Below the Line is a Live Below the Line challenge to host a dinner valued at just $2 a head. In exchange for their feed, guests will give a donation to Oaktree’s cause (the idea being that it be equivalent to the amount they would normally pay for a meal out). And that’s it!

The first step to creating change is by starting conversations, and hosting a DBL is the perfect way to get the ball rolling! So sign up to host one today at bit.ly/lbl2017a.

UNSW (University New South Wales) – Colombo House Hub hosted a dinner for ‘Dine Below the Line’ on Friday last week.

Colombo Dean says:

” We used a donated large Harvest Hub Bag of mostly local Sydney Basin produce and cooked the following up for about 15 people, raising $120.

It was a really fun way to spend a Friday afternoon / evening in the College and raising funds for those less fortunate. There was a heap of food left over, we could have easily have fed over 20 people! We will run it again and improve on this in Semester 2.”

The Menu

Vegetable Soup                                                                 Stir-fry with steamed rice

Vegetable soup Dine below the Line UNSW

Stirfry with steamed rice Dine below the Line UNSW

 

 

 

 

 

 

 

 

 

Apple+Pear Crumble with Custard

Apple Pear Custard UNSW Dine Below the Line

 

 

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
Recipe Type: Pesto
Author: Harvest Hub
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • 1/4 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
Recipe Type: Pesto
Author: Harvest Hub
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • 1/4 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: Harvest Hub
Serves: 4
Ingredients
  • 1 tbs olive oil
  • Small onion
  • bunch silverbeet
  • 2 1/2 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 2 1/2 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
Recipe Type: Soup
Author: Harvest Hub
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
  • 1 1/2 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
Recipe Type: Meal
Author: Harvest Hub
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
Recipe Type: Soup
Author: Harvest hub
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
  • 1/2 to 3/4 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
Recipe Type: Stir Fry
Author: Harvest Hub
Ingredients
  • 1-2 baby buk choi, halved
  • Handful beans, sliced
  • 4 medium carrots, shredded
  • 2 tbs fresh orange juice
  • 1 tbs tahini
  • 1 1/2 tsp tamari or soya
  • 1/2 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 1/2 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
Recipe Type: Rice
Author: Harvest Hub
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
  • 1 1/2 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
Recipe Type: Egg
Author: Harvest Hub
Serves: 4
Ingredients
  • [b]For Creamed Brussels sprouts[/b]
  • 300g Brussels sprouts
  • 1/2 tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
  • [b]For Sweet Potato Frittata[/b]
  • 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. [b]To make Brussel Sprouts[/b]
  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. [b]To make Frittata[/b]
  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
Recipe Type: Pancake
Author: Harvest Hub
Serves: 4
Ingredients
  • 1/2 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.

 

 

 

 

 

 

 

Farm Recipes Week 1721

Farm Recipes Week 1721

Farm recipes Harvest Hub template

Here are recipes that will come to approximately $2.50 per head. Add meat as required. These recipes are based on this week’s Harvest Hub Value Bag, Specials and what is in season.

  1. Beetroot And Orange Soup – Beetroot grown in Horsley Park
  1. Red Cabbage with Mushrooms and Mandarins – Red Cabbage grown in Horsley Park
  1. Leek and Brie Tart –  Leek grown in Peats Ridge
  1. Spicy Mushroom & Kestral Soup – Baby Kestrel Potatoes grown in South Australia
  1. Butternut and Choko Risotto – Butternut Pumpkin grown in Maitland

Beetroot And Orange Soup

 

Beetroot And Orange Soup
Recipe Type: Soup
Author: Harvest Hub
Serves: 4
Ingredients
  • 500g fresh beetroot
  • 1 litre vegetable stock
  • 3 fresh orange, juice and grated rind or 200ml fresh orange juice
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 bay leaf
Instructions
  1. Scrub the beetroot and chop off the roots and stalks. Either chop the beetroot finely or grate them. A food processor is a lovely way of doing this, without covering everything in purple splatters! Then put the beetroot in a soup pan with the vegetable stock, orange rind (if using) and bay leaf. Simmer gently for 20 minutes, until the beetroot is soft. Add the spices and orange juice. Remove the bay leaf. Serve it whole or liquidise until smooth.

Red Cabbage with Mushrooms and Mandarins

Red Cabbage with Mushrooms and Mandarins
Recipe Type: Meal
Author: Harvest Hub
Serves: 4-6
Ingredients
  • 2 cups thinly sliced yellow onion
  • 4 tbs butter
  • 2 tbs olive oil
  • Salt
  • Freshly ground black pepper
  • 6 cups thinly sliced red cabbage (1/2 a medium head)
  • 1/2 cup red wine
  • 100g mushrooms, sliced
  • 1 tsp minced garlic
  • 3 tbs. minced parsley
  • 1-2 mandarins, peeled and sectioned
Instructions
  1. Sauté the onions in 2 tbs butter and the olive oil (or bacon fat), lightly seasoned with salt and freshly ground black pepper, until the onions are golden. Stir in the cabbage and red wine, lightly season again with salt and freshly ground black pepper, and toss to evenly distribute the ingredients. Cover and cook over low heat for 20 to 30 minutes, until the cabbage is tender.
  2. While the cabbage is cooking, sauté the mushrooms, lightly seasoned with salt and freshly ground black pepper, in 2 tbs butter in a hot pan. Cook the mushrooms in 2 batches to ensure they brown nicely and retain their liquid (if you put too many mushrooms in the pan at one time, they release their juices and stew rather than brown). When the mushrooms are done, toss them with garlic and parsley.
  3. When the cabbage is done to your liking, stir in the mushrooms and cook for 1 minute. Place mandarin sections on top as this gives it a sweet and sour flavour. Taste and add salt or freshly ground black pepper, as needed. Serve.

Leek and Brie Tart

Leek and Brie Tart
Recipe Type: Tart
Author: Harvest Hub
Serves: 4
Ingredients
  • 250g shortcrust pastry
  • 2 medium leeks
  • 200g Brie or similar cheese
  • 1 tsp mild mustard, such as Dijon
  • 28g butter
  • 1 tsp olive oil
  • tsp nutmeg (freshly grated, if possible
  • 2 eggs
  • 100ml double cream
  • 1 tsp ground salt
  • [b]Savoury Shortcrust pastry[/b]
  • • 250g salted butter
  • • 500g plain flour
  • • 20g grated parmesan (optional),
  • • 2 whole eggs
  • • salt
Instructions
  1. Pre-heat the oven to 180 C.
  2. Trim the tops and roots off the leeks. Cut them in half lengthways and wash under running water, fanning open the layers. Slice the leeks into 1 cm slices and dry well. Heat the butter and oil in a pan and saute the leeks gently for 10 minutes, until soft.
  3. In a bowl mix together the nutmeg, cream, eggs and salt and beat well. Trim the rind off the Brie and slice it thinly.
  4. Roll out the pastry to line a flan dish and trim the edges so they are slightly higher than the edges of the dish (the pastry shrinks slightly on cooking). For a crispy base blind bake – that is cover pastry with baking paper and sprinkle raw rice on top. Pre-bake pastry for 20-25 minutes and take off baking paper with rice on it. Let cool.
  5. Arrange a layer of Brie on the bottom of the pastry. Top with half of the leeks then pour in half of the egg mixture. Mix gently. Top with the rest of the Brie. Then add the rest of the leeks and egg mixture. Bake for 35-45 minutes, until the tart has “set” – i.e. the egg mixture is cooked.
  6. Serve warm with cranberry or plum sauce and steamed veggies.

Spicy Mushroom & Kestral Soup

Spicy Mushroom & Kestral Soup
Recipe Type: Soup
Author: Harvest Hub
Ingredients
  • 2tbs olive oil
  • 1 onion
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp gara masala
  • 100gms mushrooms, sliced
  • 3-4 kestrel potato, peeled and cut into large cubes
  • 600ml vegetable stock
  • 1 cup water
  • ¾ cup coconut milk
  • A dash of lime juice to taste (optional)
  • 1 tbs soy sauce
  • Salt for taste
Instructions
  1. In a soup pot heat oil then add onions, cumin powder, coriander powder and gara masala. Cook for a few minutes until the onion have softened and the spices have burst with flavour. Add mushrooms and potato and stir. Add vegetable stock, water and coconut milk and bring to the boil. Now turn down to a simmer and cook for 15-20 minutes or until the potatoes are completely cooked through. Add lime juice to taste to bring out flavour to taste.
  2. To finish add soy sauce to taste. To make the soup smooth, cool soup slightly and use a stick blender puree soup.

Butternut and Choko Risotto

Butternut and Choko Risotto
Recipe Type: Rice
Author: Harvest Hub
Serves: 2
Ingredients
  • 2 tbs olive oil
  • 1 clove garlic – crushed
  • 1 small onion
  • 1 choko, chopped (remove skin optional) Seeds have nutty flavor can eat these.
  • 1/2 butternut pumpkin
  • 1 cup risotto rice
  • 3 cups stock
  • 1/3 cup grated Parmesan cheese
Instructions
  1. Cut all the vegetables into small pieces about 1/2 cm. In a large pan, heat the olive oil to medium heat and add the onions, cook for 5 min. and add the garlic. When the onions are soft and almost transparent add the choko and butternut pumpkin, cook for 10 min.
  2. Add the risotto rice and start adding the stock, a little bit at a time. Let the rice absorb the stock before adding some more. Repeat until the rice is soft and has a creamy texture. Sprinkle with Parmesan cheese and serve immediately.