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!
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
In a blender put garlic, ginger, green chillies, mint leaves and little water and puree the mixture.
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.
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.
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
1 tbs freshly ground black pepper, to taste
1 cup dessicated coconut
salt to taste
4 tbs olive oil
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.
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.
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.
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.
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.
Cut them into bite size pieces and pierce with a toothpick.
Serve a bed of lettuce scattered with tarragon leaves and surround them with a drizzle of extra virgin olive oil.
Bring the chicken/vegetable stock to the boil, keep at a slow simmer.
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/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' .
Finally, stir in the grated parmesan. Season with salt and pepper to taste and serve.
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.
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.
To make the sauce:
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.
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.
To make the dressing:
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.
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.