Farm Recipes Week 1738

Farm Recipes 1738

Farm Recipes Week 1738

  1. Cauliflower Leek Soup – Cauliflower grown in Freemans Reach & Leek Peats Ridge, NSW
  2. Thai chicken pizza – Snowpeas from Kemps Creek
  3. Spicy Warm Nadine Potato Salad – Potato from South Australia
  4. Eggplant and Potato – Eggplant from Queensland
  5. Cauliflower pancakes – grown in Freemans Reach
  6. Phul Gobi with Capsicum

 

1.Cauliflower Leek Soup

Cauliflower Leek Soup
Recipe Type: Soup
Author: Harvest Hub
Serves: 4
Ingredients
  • 1 tbs extra virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, mashed
  • 1 pinch of chili powder
  • 1 cauliflower, chopped
  • 2 leeks, sliced
  • 4 cups water
  • 1/2 to 1 lemon, juice
  • fresh thyme
  • sea salt & pepper
  • roasted almonds, roughly sliced
Instructions
  1. Add olive oil to a pot over medium-high heat. Stir in the onion, garlic and chili and cook until the onions soften. Add cauliflower and leek and let it fry for a couple of minutes. Add water and let it boil and then lower the heat and let it simmer until the vegetables are soften. Pour half of the water into a bowl and set aside. Use a hand blender to puree the soup. Stir in lemon juice and peel, thyme, salt and pepper. If the soup is too thick add some of the water.
  2. Pour into bowls or cups and serve with fresh thyme, lemon peel or juice and roasted almonds.

 

2.Thai chicken pizza

 

Thai chicken pizza
Recipe Type: Pizza
Author: Harvest Hub
Serves: 2-3
Ingredients
  • 2 tsp olive oil
  • 500g chicken tenderloins, cut into thin strips
  • 160ml satay sauce
  • 2 x 30cm pizza bases
  • 150g snowpeas, cut into thin strips
  • 1 red onion, halved, thinly sliced
  • 130g Greek-style natural yoghurt
  • 2 tbs mango chutney
  • 1/2 cup roasted unsalted cashews, roughly chopped
  • 1 large red chilli, finely chopped
Instructions
  1. Preheat oven to 230°C. Place two oven trays in the oven.
  2. Heat the oil in a frying pan over a medium heat. Add the chicken and cook for 2-3 minutes or until browned. Set aside for 5 minutes. Toss the chicken and half the satay sauce together.
  3. Spread the remaining satay sauce over the pizza bases. Top with chicken, snowpeas and onion.
  4. Place the pizzas on preheated trays and bake for 12-15 minutes or until base is crisp and heated through. Combine yoghurt and chutney. Top with cashews and chilli. Serve with the yoghurt mixture.

 

3.Spicy Warm Nadine Potato Salad

 

Spicy Warm Nadine Potato Salad
Recipe Type: Salad
Author: Harvest Hub
Serves: 2
Ingredients
  • 2-3 Nadine potatoes, peeled and cut into slices about 1cm thick
  • 3 tbs olive oil, quite green and rough
  • 1 tbs coriander, chopped
  • sea salt and freshly ground black pepper
  • pinch of paprika
  • 1⁄2 tsp cumin seeds
  • [b]To serve: [/b]
  • olive oil for frying
  • 2 or more flour tortillas
  • feta cheese
  • harissa
Instructions
  1. Boil the potatoes in plenty of salted water until they are very soft: almost, but not quite, to breaking point. Drain well. Put them in a bowl and pour over the olive oil, add the coriander and season with salt and pepper. Mix very gently. Lay the potato slices flat on a plate and pour the olive dressing they were just mixed in on top. Sprinkle with paprika. Toast the cumin seeds for a few seconds in a dry frying pan and let them be your finishing touch.
  2. [b]To serve: [/b]make a quick imitation of a real Arabic bread – melawah – that is difficult to find and notoriously difficult to make (or so I have always been told). Heat a little olive oil in a frying pan and fry the tortillas for about 30 seconds on either side. Serve with the feta cheese and harissa.

 

4.Eggplant and Potato  

Eggplant and Potato
Recipe Type: Rice
Author: Harvest Hub
Serves: 2-3
Ingredients
  • 4 tbs olive oil
  • 1/2 tsp whole black mustard seeds
  • 1 cup peeled diced potatoes 1cm cubes
  • 1 cup diced eggplant 1 cm cubes
  • 1 1/2 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 3 tbs water
  • 1 tsp continental parsley
Instructions
  1. Put rice on.
  2. Heat the oil in a fry pan over a medium-high flame or use a wok. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop put in the potatoes and eggplant. Stir once. Now put in the coriander, cumin, turmeric, cayenne, and salt. Stir and fry for about a minute. Add 3 tablespoons water, cover immediately with a tight-fitting lid, turn heat to low and simmer
  3. gently 10 to 15 minutes or until potatoes are tender. Stir every now and then. Add another tablespoon of water as seeds stick to bottom of pan. Garnish with parsley.

 

5.Cauliflower pancakes

 

Cauliflower pancakes
Recipe Type: Pancakes
Author: Harvest Hub
Ingredients
  • 1/2 cauliflower
  • 4 tbs olive oil
  • 2 tbs chickpea flour * see note below
  • 150g (1 cup) self-raising flour
  • 1 ts salt
  • 2 ts ground cumin
  • 2 ts 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.

 

  1. Phul Gobi with Capsicum

 

Phul Gobi with Capsicum
Recipe Type: Curry
Author: Harvest Hub
Serves: 4
Ingredients
  • 3 tbs olive oil
  • 1 onion, sliced
  • Use the Vegetable Curry Master mix or (3 Tomatoes, 3 cloves Garlic, 2cm Ginger, Salt, 1 Onion, ½ tsp Turmeric, fresh Coriander, ½ tsp Garam Masala)
  • ½ cauliflower, in florets
  • Salt to taste
  • 2 green chillies, seeded
  • 2 red capsicum, cut into strips (Harvest Hub in bag this week)
  • Basmati rice
Instructions
  1. In a frypan heat the olive oil, add the onion and fry until soft ‘sweat the onions’. Add the Vegetable Curry Master mix (or ingredients bracket) and cook for 2 to 3 minutes then add cauliflower. Salt to taste and cook for 10 minutes.
  2. Then add chillies and capsicum and cook a further 5 minutes.
  3. Serve with Harvest Hub rice
  1. Phul Gobi with Capsicum

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.

 

 

 

 

 

Farm recipes Week 1716

Roast cauliflower and potato soup

Farm recipes Week 1716

       (approximately $2.50 a serve)

Harvest Hub has created meal options which will cost around $2.50 per serve.

All recipes are based on 2 serves, so if you are cooking for 4 (or want to freeze 2 serves), just double the quantities.

The meals offer plenty of variety, are easy to cook and most take 30-40 minutes to get onto the table.

If you have some favourite low-cost meals, feel free to share them with the rest of the Harvest Hub membership – in return for bragging rights!

 

Soup, croquettes, roulade, Salad, pizza

CAULIFLOWER & SEBAGO POTATO SOUP

JAP PUMPKIN & TUSCAN KALE CROQUETTES

SWEET POTATO & CARROT ROULADE

GREEN OAK LETTUCE & PEAR SALAD

CAULIFLOWER & EGGPLANT PIZZA

 

 

  1. CAULIFLOWER & SEBAGO POTATOES

Roast cauliflower and potato soup

Quantities for 2 (approx. $2.50 per serve)

Roast cauliflower and potato soup
Recipe Type: Soup
Author: Harvest Hub
Farm recipes $2.50 per serve meals
Ingredients
  • ½ cauliflower, cut into large florets
  • 1 potato, peeled and roughly diced
  • 1 brown onion, peeled and roughly diced
  • 30ml plus 2 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled
  • Pinch of freshly grated nutmeg
  • 350ml chicken stock
  • 100ml milk (or if you like a richer soup replace with cream)
  • Sea salt and freshly ground black pepper
  • Few sprigs of flat leaf parsley
Instructions
  1. Preheat oven to 210C.
  2. Place cauliflower, potato, onion and olive oil into a large roasting tray, toss together to coat with oil and place into the oven. Roast for 10 minutes, then add the garlic cloves.
  3. Roast until the vegetables have browned and the potatoes are tender, remove and place into the bowl of a food processor, add half of the chicken stock and process to a coarse puree.
  4. Pour the puree into a large saucepan, add the remainder of the chicken stock and bring to the boil. Add the milk or cream, season and bring back to a simmer. Then serve with a drizzle of oil, a sprinkle of parsley and serve with crusty bread.

 

2. JAP PUMPKIN & TUSCAN KALE CROQUETTES

 

Baked Jap pumpkin & Tuscan kale croquettes
Recipe Type: Meal
Author: Harvest Hub
Serves: 12
For 2 people this entire meal costs $4.91 which is $2.46 per serve
Ingredients
  • 1 1/2 cups flour, plus more for dusting
  • 1/2 tsp baking powder
  • 3/4 cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • Tuscan Kale, 3 leaves (50gms) sliced into strips into 3cm strips
  • 1/2 onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • 1/8 cup toasted sesame seeds
  • 1/2 cup breadcrumbs
  • [b]Plus Green salad[/b]
  • Green oak
  • Cooking tomatoes
  • ½ Spanish onion
  • ¼ continental cucumber
  • Salad dressing
Instructions
  1. Preheat oven 190C. Lightly grease a baking sheet with olive oil.
  2. Heat olive oil in a medium frying pan over medium heat. Cook onions for 3-4 minutes, or until translucent. Remove from heat.
  3. In a mixing bowl, combine flour and baking powder. Stir in pumpkin, egg, soy sauce, onions and Tuscan kale. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour.
  4. On a clean, dry plate, combine the sesame seeds and the breadcrumb.. Mix well with fingers. Set aside.
  5. Use floured hands to form the dough into balls that are about 5cm in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough.
  6. Bake for 20-25 minutes, or until golden brown. Serve warm with a salad.

 

 

3. SWEET POTATO & CARROT ROULADE

 

Cheese roulade with sweet potato and carrot
Recipe Type: Meal
Author: Harvest Hub
Serves: 4
Ingredients
  • [b]Filling:[/b]
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • [b]
  • 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]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.
  3. Mix in butter and cream. Season with salt/pepper and nutmeg.
  4. [b]Coating:[/b]
  5. Cook onion and butter in a fypan until soft.
  6. 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.
  7. [b]Roulade:[/b]
  8. 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 yolks, season well.
  9. Beat egg whites until stiff. Hint leave eggs out of fridge to warm up before whipping.
  10. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer. Bake for 15-20 minutes.
  11. 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.

4. GREEN OAK LETTUCE & PEAR SALAD

 

Green Oak, Pear and Walnut Salad
Cuisine: Meal
Author: Harvest Hub
Serves: 4
Salad
Ingredients
  • 1 1/2 tbs apple cider vinegar
  • 1/4 cup apple juice
  • 1/8 cup canola oil
  • 2 tsp Dijon mustard
  • ½ tbs honey
  • ½ tsp poppy seeds
  • Salt and pepper to taste (optional)
  • 5 cups rinsed and well-drained green oak lettuce, coarsely chopped
  • 1/3 cup walnut pieces (or coarsely chopped), toasted
  • 2 pears, peeled, cored, and cut into cubes
Instructions
  1. Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.
  2. Add green oak lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 4 salad plates. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the four salads.

 

5. CAULIFLOWER & EGGPLANT PIZZA

 

Cauliflower crust pizza with eggplant topping
Recipe Type: Meal
Author: Harvest Hub
Ingredients
  • [b]CRUST[/b]
  • 2 cups cauliflower, grated
  • 1 large egg, lightly beaten
  • 2 tbs parmesan cheese, grated
  • 1 1/2 cup mozzarella cheese, shredded – leave half a cup for topping.
  • 2 cloves garlic, chopped
  • [b]Pizza toppings[/b]
  • 1/4 cup pizza (tomato) sauce
  • Roasted eggplant, capsicum, onion
  • Sprinkle rosemary, fresh
Instructions
  1. Preheat grill.
  2. Thinly cut your vegetables and place them on baking paper on a tray.
  3. Grill for 10-15 minutes, until golden brown – watch don’t burn. Remove and set aside.
  4. Preheat oven on 220C.
  5. In a large frypan place some olive oil with chopped cauliflower florets. Stir for 10 minutes.

 

 

Eggplant Freeman’s Reach

Eggplant Freeman’s Reach

Eggplant or aubergine are low-carb and low GI, which means they are slow to raise blood sugar levels as they are more complex and fibrous, and help improve blood circulation. In other words, it takes longer to digest and that is a good thing.

They are of the nightshade family of vegetables, which also include tomatoes, potatoes and capsicums. Nasunin, an antioxidant and free radical scavenger, is in the skin and has been shown to protect cell membranes from damage. So keep the skin on.

On its own you might think yuk but eggplant is a filler that has a flavour when entwined with other vegetables and sauces is magnificent. They love the heat for growing.

They came originally from India and now there are other varieties around the world including Thailand, Japan and Italy.

So what can you make with them? The original from India Bengan Bartha;  Baba Ganoush which is Middle Eastern; from Italy eggplant parmesan; the Greeks of course have moussaka; and the French Ratatouille. Plus slicing into stirfry and casseroles. Too easy.

Turkey Moussaka     

Turkey Moussaka
Recipe Type: Casserole
Author: Harvest Hub
Serves: 3
Ingredients
  • 3 eggplant
  • 1/2 tsp coarse salt
  • 1/2 cups chopped yellow onion (about 1 large onion)
  • 1/2 cup chopped sweet chilli or green capsicum
  • 1/4 cup water
  • 350g skinless turkey breast ground
  • 2 peeled, diced fresh tomatoes (about 2 tomatoes)
  • 2 tsps ground cinnamon
  • 1 tsp ground allspice
  • 1 tbs finely chopped dried apricot
  • 1/2 cup chopped flat-leaf parsley
Instructions
  1. Preheat grill.
  2. To make Turkey Moussaka Eggplant:
  3. Slice the eggplants in half lengthwise. Sprinkle the cut sides with the coarse salt. Place in a colander, salted sides against the holes. Drain in the sink for 1 hour. Rinse and pat dry.
  4. Place the eggplants in the grill, cut sides up, about 13cm from the heat source.
  5. Grill for 5 minutes, turn, and grill for about 8 minutes more on the skin side, until easily pierced with a fork. Remove and set aside.
  6. Preheat the oven to 205 C and allow it to cool.
  7. Meanwhile, combine the onion, bell pepper, and water in a large nonstick frying pan.
  8. Cook over medium heat for about 6 minutes, stirring constantly, until the onion is translucent and the green pepper soft. Add the turkey and cook for about 5 minutes longer, stirring and crushing the meat with the back of a wooden spoon until it appears cooked but not browned.
  9. Add all the remaining ingredients except the parsley. Cook for another 7 to 8 minutes, stirring occasionally, until the liquid in the pan has evaporated and the mixture seems cohesive.
  10. Remove from the heat and stir in the parsley.
  11. Place the eggplants, cut side up, in a foil lined baking dish. Press down with a spoon to create a shallow well in each, and mound equal amounts of the turkey mixture into the wells. Bake for 15 minutes, then serve immediately.

Eggplant Curry

Eggplant curry
Recipe Type: Curry
Author: Harvest Hub
Serves: 4
Ingredients
  • 300g diced eggplant or 150g eggplant and 3 potatoes (cook potatoes for 5 mins to soften but maintain shape)
  • 1/2 teaspoon salt
  • vegetable oil for deep frying
  • 1tbspn vegetable oil extra
  • 1/4 medium onion finely chopped
  • 1/8 tsp turmeric powder
  • 1/2 tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp whole mustard seeds, ground in a mortar and pestle
  • 2 garlic cloves, finely chopped
  • fresh ginger, grated
  • 1 green chilli, chopped (optionally seeded to reduce the heat)
  • 5 fresh curry leaves
  • 1 tbsp malt vinegar or cider vinegar or wine vinegar
  • 1/3 cup coconut milk
  • ¼ tsp brown sugar
  • salt
Instructions
  1. Wash the eggplants, remove the stalk, and slice lengthwise into quarters. Cut each quarter lengthwise wide strips and then crosswise into 2 1/2 cm cubes. Heat oil in a wok or frypan on medium heat and deep-fry the eggplant cubes in batches until golden brown. Drain thoroughly on kitchen paper.
  2. In a medium-sized pan, heat the extra oil stir the onion until golden brown. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves. Stir and saute for 30 seconds. Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed. Bring slowly to the boil before adding the deep-fried eggplant cubes (and potatoes if reducing amount of eggplant). Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
  3. Taste and season with a little more sugar and/or salt as desired. Serve with rice.

Eggplant parmigiana

Eggplant parmigiana
Recipe Type: Frying
Author: Harvest Hub
Serves: 2
Ingredients
  • All-purpose flour
  • ¾ cup dry bread crumbs or panko, more as needed, seasoned liberally with salt
  • 2 – 3 eggs, lightly beaten
  • A large eggplant, cut into 3/4cm thick rounds
  • Vegetable oil for frying
  • 1 cup tomato sauce
  • 250gm – 400gms mozzarella cheese, thinly sliced as much as you need
Instructions
  1. Pre-prepare:
  2. In bowls, flour, eggs, and bread crumbs.
  3. Take eggplant and glide across flour so lightly coated both sides dip in egg so it is covered.Finally, roll lightly in breadcrumbs. Lay on paper towels on a plate.
  4. Preheat grill.
  5. In a large heavy based fry pan heat oil, hot but not smoking, and fry eggplant rounds in batches around 2 minutes each side. Then pop on papertowel to drain.
  6. For grill.
  7. Take a baking tin and line with baking paper. Then arrange separately topping with tomato sauce and mozzarella. Melt cheese. But watch it.

 

Ratatouille

Ratatouille

With or without eggplant.

Cooking tomatoes

Ratatouille

Serves 4:

  • 2 eggplant, peeled and sliced into rounds (optional)
  • 2 zucchini, sliced into rounds
  • 2 capsicum, seeded and sliced
  • 1 tin tomatoes or 4 tomatoes quartered
  • 3 onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and minced
  • Olive oil
  • 1 bay leaf
  • 1 sprig thyme or tsp of thyme
  • Salt and pepper to taste

The secret for this recipe is – Don’t overcook vegetables. They should be crispy rather than mushy.

Purple Eggplant

Heat oil in a fry pan and when hot add the onion and stir until golden brown. Turn to medium heat and add the tomatoes followed by the peppers. Cover the pan with the lid, and let the vegetables cook slowly for about 5 minutes.  Add the zucchini. Look to see if the ratatouille is moist but not wet and decide whether the lid should go on again or some of the water needs to evaporate. Add pepper and salt to taste. Serve with mash potato.