Mint delicious

Mint delicious

Mint ermington blog

The father of one of our Harvest Hub Team grows organic vegies on his patch in Ermington: cucumber, chillies, tomatoes, eggplant, and masses of mint.  This herb has a habit of running away from you (we didn’t realise how fast mint can run J) when the conditions are right, and it’s threatening to choke his garden (see picture in banner above).

So this coming week he will be bunching them up each day, and bringing them into our packing shed.  As he’s in need of some gardening equipment, he’s hoping to make $100 or so. The quality is great, and we’ve kept the price low – so please support his endeavour!

RECIPES

 

Blueberries, sugar plums with mint

Blueberries, sugar plums with mint
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 punnet of blueberries, wash dry
  • 5-6 sugar plums, slice off flesh leave on skin
  • ½ lime juice
  • 10 to 15 fresh mint leaves
  • 2 tbs honey
Instructions
  1. In a serving bowl, put the berries with the lime juice. Mince the mint leaves with scissors. Add the mint and honey to the strawberries, stir, and let sit for 30 minutes before serving. Also, popping them into the freezer for 10 minutes gives it a zing.

 

Spicy chicken curry with mint leaves and green capsicum

Spicy chicken curry with mint leaves and green cap
 
Author:
Recipe type: Main meal
Ingredients
  • 500g chicken breast no skin on
  • 1 garlic , crushed
  • Ginger, chopped
  • Mint leaves
  • 3 green chillies
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 ½ tsp garam masala
  • 3 tsp coriander powder
  • 2 tsp paprika
  • 1 ½ tsp chicken curry masala
  • 1 tsp mustard seeds
  • 1 red onion, sliced
  • 1 tomato, small pieces
  • 2 curry leaves
  • 1 green capsicum, thinly sliced
  • Coriander leaves for garnishing
  • 1 tsp olive oil
  • Salt
Instructions
  1. In a blender put garlic, ginger, green chillies, mint leaves and little water and puree the mixture.
  2. In a fry pan heat oil then add mustard seeds, sliced red onion, salt and fry till brown. Add fresh curry leaves and continue frying. Next add all the above spice powders and fry a few more minutes stirring. Add ripe tomato and saute, until all blended. Lastly, add the garlic-ginger/mint puree and let it boil.
  3. When it starts boiling, add the chicken pieces and red capsicum and cover with the lid. Cook on a medium flame for 20 minutes. Sprinkle a pinch of garam masala and add chopped coriander leaves. Close with a lid, switch off the flame and keep aside for few minutes. Serve with rice.

 

South Indian Coconut and Mint Lamb Curry

South Indian Coconut and Mint Lamb Curry
 
Author:
Recipe type: Curry
Ingredients
  • 500g boneless lamb, chunks
  • 2 onions, finely sliced
  • 1 cup plain Greek style yogurt
  • Ginger, grated finely
  • ½ cup fresh mint leaves
  • This next bit you can use Curry Masters and it does the work. Biryani Masala mix 85g
  • 1 tbs fennel seeds
  • 1 tbs coriander seeds
  • ½ tbs paprika
  • ½ tbs chilli powder
  • ½ tbs cumin
  • Then add
  • 1 tbs freshly ground black pepper, to taste
  • 1 cup dessicated coconut
  • salt to taste
  • 4 tbs olive oil
Instructions
  1. In a bowl combine ginger and yoghurt. Then marinate the lamb pieces place in a baking dish, cover with foil and put in fridge over night.
  2. In a fry pan with a little oil dry roast the coriander seeds, paprika, chilli powder, cumin and black pepper until fragrant and slightly brown. Cool then put spices into the food processor with the coconut and mint. Blitz until blended.
  3. In a wok, heat olive oil and fry the onions until golden brown. Then, add the fennel seeds and stir for 4 minutes on low heat. Add the marinated lamb pieces and season with salt. If you wish gravy add 1 cup of water and let the gravy simmer on low heat until thickens and the meat is well cooked. Garnish the dish with mint leaves and serve with rice.

 

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.