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 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
Recipe Type: Meal
Author: Harvest Hub
Serves: 2
Grown in Bathurst
Ingredients
  • 150 gm red or green lentils
  • vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups coriander
  • [b]Balsamic dressing [/b]
  • 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
Recipe Type: Meal
Author: Harvest Hub
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,
  • 1/2 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. [b]To serve:[/b]
  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
Recipe Type: Meal
Author: Harvest Hub
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
Recipe Type: Meal
Author: Harvest Hub
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
  • 1/3 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
Recipe Type: Roulade
Author: Harvest Hub
Serves: 2
Ingredients
  • [b]For the Filling:[/b]
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • [b]For the Roulade Coating:[/b]
  • 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
  • [b]For the Roulade:[/b]
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • 1/4 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. [b]To make the Coating:[/b]
  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. [b]To make the Roulade:[/b]
  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.

 

Brussel Sprouts

Brussel Sprout recipes

Brussel sprouts growing

What to know more about Brussel Sprouts?

Creamed Brussels sprouts

Lentils with Brussel Sprouts

Roasted Balsamic Brussels Sprouts

Brussels sprouts gratin with flaked almonds

 

Creamed Brussels sprouts

Creamed Brussels sprouts
Author: Harvest Hub
Ingredients
  • 300g Brussels sprouts
  • 1/2 tbs butter
  • sea salt and black pepper
  • ground nutmeg
  • 100-150 ml cream
Instructions
  1. 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.
  2. 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.

 

Lentils with Brussel Sprouts

Lentils with Brussel Sprouts
Author: Harvest Hub
Ingredients
  • 150 gm red or green lentils
  • vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups coriander
  • [b]Dressing:[/b]
  • 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. [b]For Dressing:[/b]
  3. In a bowl combine ingredients, season to taste, set aside.
  4. 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.
  5. In a bowl place sprouts with lentils and dressing. Garnish with coriander.

 

Roasted Balsamic Brussels Sprouts

Brussel Sprouts
Ingredients
  • 450g Brussels sprouts
  • 2 tbs extra virgin olive oil
  • 1/2 tbs balsamic vinegar
  • salt
Instructions
  1. Preheat oven to 204 C.
  2. Remove tough outer leaves of the Brussels sprouts, rinse well, cut off the stem end. Slice in half vertically (through the stem end).
  3. Toss sprouts with olive oil and balsamic vinegar in a bowl. Pour onto a sheet pan lined with aluminum foil. Sprinkle sprouts generously with 2 to 3 pinches of kosher salt. Roast for about 20 minutes, until sprouts have begun to caramelize on the edges.
  4. Note: These can be made up to 8 hours in advance. Cover and refrigerate, then warm in a 150C oven for 10-15 minutes prior to serving.

 

Brussels sprouts gratin with flaked almonds

 

Brussels sprouts gratin with flaked almonds
Author: Harvest Hub
Ingredients
  • 900g Brussels sprouts, trimmed
  • 20g butter
  • 4 tsp sunflower oil
  • 150g bacon, cut into short thick strips
  • 20g flaked almonds
  • 400ml double cream
  • 2½ tsp lemon juice
  • 5½ tbs white breadcrumbs
  • 4 tbs parmesan cheese, freshly grated
  • salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 200C.
  2. Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half. Place the butter and oil into a wide frying pan over a medium heat. Add the bacon and almonds and sauté for 3-4 minutes, until lightly browned.
  3. Then add the sprouts and sauté for a further 2-3 minutes, stirring constantly. Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
  4. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish. Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture. Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling. Remove from the oven and serve in the gratin dish.