Farm Recipes Week 1720

Farm Recipes Week 1720

Harvest Hub Farm recipes-template

This week’s $2.50 per serve meals using the basic pantry needs and this week’s Value Bag items.

 

Chicken and tarragon rolls  – Tarragon grown in Dural

Fennel Risotto – Fennel grown in Horsley Park

Lamb Stew with Daikon – Diakon – Korean Radish grown in Horlsey Park

Vegetarian Chili Con Carne – Red chillies grown in Kemps Creek

Thai persimmon and beef (sweet potato) salad with mint and coriander – Persimmon grown in Wingham

 

Chicken and tarragon rolls

Chicken and tarragon rolls
 
Author:
Recipe type: Meal
Serves: 4-5
Ingredients
  • chicken breast, cut into 5 strips
  • taste freshly ground pepper
  • ¼ small bunch tarragon
  • 25g Parmigiano Reggiano, grated (Parmesan cheese)
  • 5 bacon slices
  • 1 tbs extra virgin olive oil
  • 1 tbs fresh rosemary, chopped
  • 2 leaves lettuce
Instructions
  1. To make Chicken and tarragon:
  2. Place the bacon slices onto a cutting board and top each with a chicken tenderloin. Grate a little parmesan onto the chicken, season with pepper and top with several tarragon leaves.
  3. Roll them up into even cigar shapes. These can be grilled or fried. For grilling: place on alfoil and evenly grill both sides. For frying: Preheat a frypan with some olive oil and then fry. Drain on paper towel.
  4. Cut them into bite size pieces and pierce with a toothpick.
  5. Serve a bed of lettuce scattered with tarragon leaves and surround them with a drizzle of extra virgin olive oil.

Fennel Risotto
Fennel Risotto
 
Author:
Recipe type: Rice
Serves: 4
Ingredients
  • 1 fennel bulb, shaved
  • 100g mushrooms, thinly sliced
  • 1.2 litres chicken or vegetable stock
  • 50g butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 300g Arborio rice
  • ½ cup white wine
  • 70g grated parmesan cheese (Harvest Hub)
  • lemon, zested
  • Sea salt and freshly ground black pepper
Instructions
  1. Wash then finely slice the fennel. Put aside.
  2. Bring the chicken/vegetable stock to the boil, keep at a slow simmer.
  3. Put the butter in a large heavy saucepan over low heat. Add onion and garlic and sweat until soft. Add the rice and stir to coat in the butter. Add the white wine and cook for 30 seconds.
  4. Start adding chicken/vegetable stock, a ladle at a time. Slowly add stock as it is absorbed by the rice. Cook for ten minutes then add the fennel and mushrooms. Keep stirring and add remaining stock until the rice is 'al dente' .
  5. Finally, stir in the grated parmesan. Season with salt and pepper to taste and serve.

Lamb Stew with Daikon
Lamb Stew with Daikon
 
Author:
Recipe type: Stew
Serves: 2
Ingredients
  • 1 kg lamb shank, 1 piece
  • ½ daikon, cut into thick slices
  • 1 onion, quartered
  • 3 cm fresh ginger, crushed
  • 3 garlic cloves, chopped
  • ¼ tsp red peppers, chopped
  • Salt
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • ½ tsp paprika
  • 1 tomato, chopped
  • ½ to 1 baby buk choy, chopped
Instructions
  1. Place the lamb in a large casserole pan, clay pot or slow cooker. Add the daikon, onion, ginger, garlic, and peppers. Add enough cold water to cover. Bring to a boil.
  2. Then reduce the heat to low and simmer until the daikon is soft and translucent, about 1-1/2 hours. Season to taste with salt. Remove the lamb and the daikon from the liquid, reserving the liquid. Remove the lamb meat from the bone. Cut the lamb into cubes. Cut daikon into cubes. Set aside.
  3. To make the sauce:
  4. In a large saucepan, heat the oil over high heat. Add the chopped onion and sauté until golden brown, about 5 minutes. Add the paprika and stir to mix, about 30 seconds. Add the tomato. Add the reserved lamb and daikon, and enough cooking liquid to cover. Bring to a boil and reduce the broth slightly, about 10 to 15 minutes. Reduce the heat and add the buk choy. Cover and steam until the greens are just wilted, about 2 minutes.
  5. Serve immediately.

Vegetarian Chili Con Carne
Vegetarian Chili Con Carne
 
Author:
Recipe type: Stew
Serves: 2
Ingredients
  • 1 tbs of coconut oil or olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 red capsicum, chopped
  • 1 red chilli, deseeded and chopped
  • 2 tsp paprika
  • 2 tsp coriander, ground
  • 1 tsp cumin, ground
  • 1 tsp chili, ground
  • 3-4 cooking tomatoes, diced
  • ½ cup red kidney beans
  • ½ cup green lentils
  • 1 vegetable stock cube
  • 2 tbs of tomato paste
Instructions
  1. To prepare the lentils:
  2. In a saucepan place 2 cups water and add lentils. Bring to boil for 20 minutes until they are soft then drain.
  3. In a frypan place oil and sauté the onion until they are soft, approx. 5 minutes. Then add the capsicum and garlic. Fry for an additional 5 minutes. Add remaining spices and stir in.
  4. To this add the tomatoes, tomato paste, red kidney beans, stock and green lentils. Simmer for approximately half an hour and serve on a bed of rice or couscous.

 

Thai persimmon and beef (sweet potato) salad with mint and coriander

Thai persimmon and beef (sweet potato) salad with mint and coriander
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 250g fillet steak (substitute sweet potato)
  • ½ tbs olive oil
  • Sea salt and freshly ground black pepper
  • 1-2 persimmons
  • 1 red onion, chopped
  • ⅓ cup mint leaves
  • ⅓ bunch coriander
  • For the dressing:
  • 2 cloves garlic
  • 1 x 3cm piece of ginger
  • 1 tsp palm sugar (substitute brown sugar)
  • 1 tbs fresh lime juice
  • 1 tbs fish sauce
Instructions
  1. Heat a frypan while trimming the steak of any fat. Add the oil and cook the steak over a high heat for 3 minutes on each side, season and set aside. If using sweet potato do same – slice and fry until slightly soft but add some soy.
  2. To make the dressing:
  3. Peel and crush the garlic, peel and grate the ginger then combine with the sugar, lime juice and fish sauce. Stir to dissolve the sugar.
  4. Peel and slice the persimmons. Slice the steak (or sweet potato) and arrange on the persimmons, on serving plates with thin slices of onion, mint leaves and roughly chopped coriander. Generously drizzle over the dressing and serve.

 

Fennel from Oberon

Fennel from Oberon

Recipes

Baked Fennel

Pear, Fennel Parmesan Salad

John Dory, Scallops & Fennel Sauce

Baked fennel
 
Author:
Ingredients
  • 1 bulb of fennel
  • 1.1 litres of chicken stock
  • 1 – 2 garlic
  • 500g turkey mince
  • 1 egg
  • 1 onion, grated
  • 1 carrot, grated
  • Parsley, chopped
  • Thyme, diced
  • Fresh or tinned tomatoes
  • 3-4 tbs breadcrumbs
  • Knob of butter
Instructions
  1. Preheat oven 180C.
  2. What to do with the fennel:
  3. Boil the stock, slice the fennel, put it in a baking tray.
  4. Throw in 2 or so cloves of garlic, drizzle with extra virgin olive oil, if you've got parsley or thyme throw that on top, seal it with foil, bake for 30-35 minutes or until soft.
  5. What do with the mince:
  6. Meatballs - put the mince in a bowl with half a cup of breadcrumbs, 1 egg, grated onion, grated carrot, chopped parsley, season with salt and pepper, add a bit of melted butter then roll into little balls, saute in a saucepan, pour a tin of tomatoes over the top, cook for 20-30 minutes at 180C. Serve with mashed potato and greens.

Pear, Fennel Parmesan Salad

Pear, Fennel, Parmesan Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 beure bosc (on special) or Packham pear, sliced thinly in wedges
  • 1 fennel bulb, thinly sliced
  • 50 g of rocket
  • 50 g of parmesan, sliced thinly from Harvest Hub
  • a handful of walnuts, crumbed
  • ½ a lemon, juice
  • olive oil
  • salt and pepper
Instructions
  1. On the plate make a bed of rocket leaves then arrange in layers the fennel and then the pear. Top with the cheese, walnuts, salt and pepper, lemon juice and a few splashes of olive oil.

John Dory, Scallops & Fennel Sauce

John Dory, Scallops & Fennel Sauce
 
Author:
Ingredients
  • Sauce Base Fish Veloute
  • 4 onions, finely diced
  • 1 head garlic, crushed
  • 1 sprig thyme
  • 1 bay leaf
  • 100ml white wine
  • 100ml fish stock
  • 100ml cream
  • 1 vanilla pod
  • 15ml almond oil
  • 20ml lemon juice
  • 20ml white wine
  • Fennel Puree
  • 1 small onion, finely chopped
  • 1 bulb fennel, finely sliced
  • 20ml lemon juice
  • 50ml vegetable or chicken stock
  • 50ml cream
  • Olive Oil
  • Seafood
  • 1 John Dory
  • 6 Scallops
Instructions
  1. To make Sauce Base Fish Veloute:
  2. Combine onion, garlic, thyme, bay leaf and 100ml white wine into a pan and reduce by ⅔. Then add the fish stock and reduce again by ⅔. Next, pour in the cream, boil them pass through a fine sieve. Scrape out the seeds of half a vanilla pod and heat in a small saucepan. Deglaze with 20ml of white wine, 150ml fish veloute, lemon juice and almond oil.
  3. Season with salt and pepper.
  4. To make fennel puree:
  5. Sweat the onions in olive oil without colouring for 5 minutes. Then add fennel and cool until tender (approx 5 minutes). Add chicken stock and reduce by ⅔. Pour in the cream and boil for 5 minutes. In a blender process the mix and pass through a chinois or a fine strainer.
  6. Season and mix in lemon juice.

 

 

 

Fennel

FENNEL

Fennel with frond recipes

Fennel is a wonderfully aromatic vegetable, its peak supply is during winter and early spring  Fennel is indispensable in many Italian dishes such as risotto, or simply braised in some chicken stock to make a tasty side dish.

It can also be eaten raw in a salad, provided you like the aniseed flavour (which is reduced to just a faint taste during the cooking process). The frond can be used to flavour salad dressing, soup stock or as garnish.

 

Braised fennel
 
Author:
Serves: 4
Ingredients
  • 1 bulb of Fennel
  • 3 tbs unsalted butter
  • Salt
  • freshly ground white pepper
  • ⅔ cup chicken stock
  • 1 – 2 chillies, chopped (take out seeds unless you like extra hot)
Instructions
  1. Cut off the stalks flush with the tops of the bulbs. (Reserve the stalks for vegetable soup or boil and mash them along with potatoes. Save the leaves to flavour soups.) Turn the bulb cut side down and cut them into quarters through the cores. Remove the tough outer layers from the pieces, then cut out the cores. Slice the pieces crosswise into 4cm strips.
  2. Heat the butter in a medium frypan over medium heat until foaming. Scatter the fennel pieces and chillies over the butter, season them lightly with salt and pepper and cook, tossing and stirring, until they begin to brown, about 6 minutes. Pour in the chicken stock and bring to a boil.
  3. Lower the heat so the stock is simmering. Cover the pan and cook until the fennel is tender, 15 to 20 minutes.
  4. During the last few minutes, remove the lid from pan so about half the liquid evaporates.
  5. If you’d like to serve the fennel ‘dry’ and lightly caramelized, continue cooking until all the liquid has boiled off the fennel is lightly browned, about 4 minutes. Taste and add more salt and pepper if you like.

 
Fennel Risotto
 
Author:
Recipe type: Risotto
Serves: 4
Ingredients
  • 1 fennel bulb, shaved
  • 100g mushrooms, thinly sliced
  • 1.2 litres chicken stock
  • 50g butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 300g Arborio rice (Harvest Hub)
  • ½ cup white wine
  • 70g grated parmesan cheese
  • lemon, zested
  • Sea salt and freshly ground black pepper
Instructions
  1. Wash then finely slice the fennel. Put aside.
  2. Bring the chicken stock to the boil, keep at a slow simmer.
  3. Put the butter in a large heavy saucepan over low heat. Add onion and garlic and sweat until soft. Add the rice and stir to coat in the butter. Add the white wine and cook for 30 seconds. Start adding chicken stock, a ladle at a time. Increase the heat to medium while constantly stirring the rice. Add more stock ladle by ladle, as it will be absorbed by the rice. Cook for approximately eight minutes then add the shaved fennel and mushrooms. Keep stirring and adding stock until the rice is 'al dente' for about 15 minutes.
  4. Stir in the grated parmesan, ensure the rice is not stodgy (add a little more stock if it is). Season to taste and serve immediately

 
Creamy sweet potato and fennel soup with parmesan wafers
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 20g butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500g fennel, chopped
  • 500g sweet potato, peeled and chopped
  • 3 cups chicken or vegetable stock
  • 1½ cups milk
  • ½ cup grated parmesan cheese
  • salt and freshly ground black pepper, to taste
  • ¼ cup sour cream, for serving
  • For the Parmesan wafers:
  • 1 cup grated parmesan cheese
  • ½ tsp poppy seeds
  • freshly ground black pepper, to taste
Instructions
  1. Preheat oven 200C.
  2. Heat butter in a large heavy-based saucepan, add onion and garlic, cook until softened. Add fennel, sweet potato and stock, simmer covered for 15-20 minutes until very tender.
  3. Puree mixture until smooth, add milk and cheese. Season to taste. Heat gently without boiling. Adjust consistency with extra milk if required.
  4. To make parmesan wafers:
  5. In a bowl combine all ingredients and drop tablespoonfuls onto a lined baking tray. Bake for 5 minutes until golden and bubbling. Allow to cool 5 minutes until crisp.
  6. Ladle soup into bowls and dollop with sour cream. Serve with parmesan wafers.