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.

 

Diakon

Diakon

This is Korean Radish that can be used in a variety of ways.

From from Horsley Park and you can simply shred Daikon using a vegetable-carving knife or paring knife, peel a section of daikon. Alternatively, use a peeler. Placing knife at a right angle to work surface, cut daikon into very thin slices. Separate slices and place in bowl of water, or refrigerate in water for 15 minutes.
Drain well before using. Great on and in almost anything;salads, sandwiches, lasagne and on.

Roasted Daikon Radishes
 
Author:
Recipe type: Roast
Ingredients
  • 2 cups daikon radishes, cut into 1 cm slices
  • 1 bag of baby carrots for less preparations shopping list
  • 1 whole onion shopping list
  • salt shopping list
  • pepper shopping list
  • olive oil shopping list
  • 1 clove garlic
Instructions
  1. Turn oven to 180C.
  2. Drizzle olive oil evenly on a flat baking pan. Then peel and cut the daikons into round slices. Spread it evenly on the baking pan. Chop the onion into big chunks and spread it along with the baby carrots onto the baking pan. Mash the garlic and throw it on top of the vegetables.
  3. Season the vegetables with salt & pepper and drizzle additional olive oil to cover
  4. Put it in the oven and let it bake for about 45-60 min. uncover.

Daikon bread with dip. Mooli (Daikon) Paratha - flat breads stuffed with daikon.
 
Author:
Recipe type: Dip
Ingredients
  • For Bread/ Paratha:
  • 5 cups wheat flour
  • Oil or Butter- for frying
  • Water to knead dough (Roughly 2 cups)
  • Salt to taste
  • For the Stuffing:
  • Moolis (Daikons)- peeled, grated and water squeezed out
  • onion- finely chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • ½ tsp Cumin seeds-
  • Salt to taste
  • 2 tbs oil
  • For dip:
  • Diakon , peeled and grated.
  • 3 tbs plain yogurt
  • 2 tbs milk
  • Salt to taste
  • For seasoning:
  • 2 green chili peppers
  • 2 dry red chili peppers
  • 4 Curry leaves
  • ¼ tsp mustard see
  • 1 tsp Cilantro/coriander leaves, chopped
  • 2 tsp oil
Instructions
  1. To prepare stuffing:
  2. Heat oil in a deep frying pan. Add cumin seeds and let them splutter. Add onions to this and fry till the onions turn golden brown. Put in salt, red chili powder and turmeric powder and continue frying. Add grated daikon into it and fry on low flame till they mix well with the other ingredients.
  3. Remove from flame and keep it aside.
  4. To make Mooli paratha:
  5. Add a teaspoon of oil or butter to wheat flour, add salt and water and knead till it becomes semi- soft dough. Divide the dough into small balls about the size of a lemon. Use a rolling pin to flatten the balls into a disc like shape. You could sprinkle dry wheat flour to help you in rolling out the balls. Make a small ball of the daikon/mooli stuffing and place it on the flattened dough.
  6. Fold the dough from all sides such that it envelops the stuffing and looks like a stuffed ball.
  7. Roll out the ball into a disc shape again. Heat the fry pan. Place the disc-shaped uncooked Mooli paratha on it and cook it on low flame for around 20 seconds. Flip it over and apply oil evenly on the cooked side. Again flip it and apply oil on the other side.
  8. Cook till both the sides turn golden brown in color and the paratha has become crisp.
  9. Mix daikon or mooli with yogurt, milk and salt in a bowl. Take oil in a separate pan and heat the oil. Splutter mustard seeds in this oil. Now add the rest of the seasoning ingredients to this.
  10. Fry for a few seconds. When the green chilies start turning brown, turn off the heat.
  11. Empty the contents of the seasoning in the bowl with the yogurt mixture.
  12. Mix well. Your raita is ready to be enjoyed.

Braised Beef and Daikon
 
Author:
Recipe type: Braising
Ingredients
  • 1 kg stewing beef cut into cubes
  • 1 daikon cut into quarters and then into 1cm slices
  • 3 spring onions into slices
  • 3 slices ginger
  • salt,
  • sugar
  • 1 tbs rice wine
  • 3 tbs soy sauce
Instructions
  1. Marinate beef cubes with rice wine and 1 tbsp soy sauce,
  2. Heat oil in wok, and when hot add ½ of the spring onions and ginger and fry till fragrant. Add beef and fry until colour changes. Add 3 cups water, daikon and the remaining soy sauce. Bring to boil and then reduce heat and simmer for about 1 ½ hours until beef is tender. Season with salt and sugar. Add remain spring onions and serve.