Farm Recipes Week 1721

Farm Recipes Week 1721

Farm recipes Harvest Hub template

Here are recipes that will come to approximately $2.50 per head. Add meat as required. These recipes are based on this week’s Harvest Hub Value Bag, Specials and what is in season.

  1. Beetroot And Orange Soup – Beetroot grown in Horsley Park
  1. Red Cabbage with Mushrooms and Mandarins – Red Cabbage grown in Horsley Park
  1. Leek and Brie Tart –  Leek grown in Peats Ridge
  1. Spicy Mushroom & Kestral Soup – Baby Kestrel Potatoes grown in South Australia
  1. Butternut and Choko Risotto – Butternut Pumpkin grown in Maitland

Beetroot And Orange Soup

 

Beetroot And Orange Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 500g fresh beetroot
  • 1 litre vegetable stock
  • 3 fresh orange, juice and grated rind or 200ml fresh orange juice
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 bay leaf
Instructions
  1. Scrub the beetroot and chop off the roots and stalks. Either chop the beetroot finely or grate them. A food processor is a lovely way of doing this, without covering everything in purple splatters! Then put the beetroot in a soup pan with the vegetable stock, orange rind (if using) and bay leaf. Simmer gently for 20 minutes, until the beetroot is soft. Add the spices and orange juice. Remove the bay leaf. Serve it whole or liquidise until smooth.

Red Cabbage with Mushrooms and Mandarins
Red Cabbage with Mushrooms and Mandarins
 
Author:
Recipe type: Meal
Serves: 4-6
Ingredients
  • 2 cups thinly sliced yellow onion
  • 4 tbs butter
  • 2 tbs olive oil
  • Salt
  • Freshly ground black pepper
  • 6 cups thinly sliced red cabbage (1/2 a medium head)
  • ½ cup red wine
  • 100g mushrooms, sliced
  • 1 tsp minced garlic
  • 3 tbs. minced parsley
  • 1-2 mandarins, peeled and sectioned
Instructions
  1. Sauté the onions in 2 tbs butter and the olive oil (or bacon fat), lightly seasoned with salt and freshly ground black pepper, until the onions are golden. Stir in the cabbage and red wine, lightly season again with salt and freshly ground black pepper, and toss to evenly distribute the ingredients. Cover and cook over low heat for 20 to 30 minutes, until the cabbage is tender.
  2. While the cabbage is cooking, sauté the mushrooms, lightly seasoned with salt and freshly ground black pepper, in 2 tbs butter in a hot pan. Cook the mushrooms in 2 batches to ensure they brown nicely and retain their liquid (if you put too many mushrooms in the pan at one time, they release their juices and stew rather than brown). When the mushrooms are done, toss them with garlic and parsley.
  3. When the cabbage is done to your liking, stir in the mushrooms and cook for 1 minute. Place mandarin sections on top as this gives it a sweet and sour flavour. Taste and add salt or freshly ground black pepper, as needed. Serve.

Leek and Brie Tart
Leek and Brie Tart
 
Author:
Recipe type: Tart
Serves: 4
Ingredients
  • 250g shortcrust pastry
  • 2 medium leeks
  • 200g Brie or similar cheese
  • 1 tsp mild mustard, such as Dijon
  • 28g butter
  • 1 tsp olive oil
  • tsp nutmeg (freshly grated, if possible
  • 2 eggs
  • 100ml double cream
  • 1 tsp ground salt
  • Savoury Shortcrust pastry
  • • 250g salted butter
  • • 500g plain flour
  • • 20g grated parmesan (optional),
  • • 2 whole eggs
  • • salt
Instructions
  1. Pre-heat the oven to 180 C.
  2. Trim the tops and roots off the leeks. Cut them in half lengthways and wash under running water, fanning open the layers. Slice the leeks into 1 cm slices and dry well. Heat the butter and oil in a pan and saute the leeks gently for 10 minutes, until soft.
  3. In a bowl mix together the nutmeg, cream, eggs and salt and beat well. Trim the rind off the Brie and slice it thinly.
  4. Roll out the pastry to line a flan dish and trim the edges so they are slightly higher than the edges of the dish (the pastry shrinks slightly on cooking). For a crispy base blind bake – that is cover pastry with baking paper and sprinkle raw rice on top. Pre-bake pastry for 20-25 minutes and take off baking paper with rice on it. Let cool.
  5. Arrange a layer of Brie on the bottom of the pastry. Top with half of the leeks then pour in half of the egg mixture. Mix gently. Top with the rest of the Brie. Then add the rest of the leeks and egg mixture. Bake for 35-45 minutes, until the tart has "set" - i.e. the egg mixture is cooked.
  6. Serve warm with cranberry or plum sauce and steamed veggies.

Spicy Mushroom & Kestral Soup
Spicy Mushroom & Kestral Soup
 
Author:
Recipe type: Soup
Ingredients
  • 2tbs olive oil
  • 1 onion
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp gara masala
  • 100gms mushrooms, sliced
  • 3-4 kestrel potato, peeled and cut into large cubes
  • 600ml vegetable stock
  • 1 cup water
  • ¾ cup coconut milk
  • A dash of lime juice to taste (optional)
  • 1 tbs soy sauce
  • Salt for taste
Instructions
  1. In a soup pot heat oil then add onions, cumin powder, coriander powder and gara masala. Cook for a few minutes until the onion have softened and the spices have burst with flavour. Add mushrooms and potato and stir. Add vegetable stock, water and coconut milk and bring to the boil. Now turn down to a simmer and cook for 15-20 minutes or until the potatoes are completely cooked through. Add lime juice to taste to bring out flavour to taste.
  2. To finish add soy sauce to taste. To make the soup smooth, cool soup slightly and use a stick blender puree soup.

Butternut and Choko Risotto
Butternut and Choko Risotto
 
Author:
Recipe type: Rice
Serves: 2
Ingredients
  • 2 tbs olive oil
  • 1 clove garlic – crushed
  • 1 small onion
  • 1 choko, chopped (remove skin optional) Seeds have nutty flavor can eat these.
  • ½ butternut pumpkin
  • 1 cup risotto rice
  • 3 cups stock
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Cut all the vegetables into small pieces about ½ cm. In a large pan, heat the olive oil to medium heat and add the onions, cook for 5 min. and add the garlic. When the onions are soft and almost transparent add the choko and butternut pumpkin, cook for 10 min.
  2. Add the risotto rice and start adding the stock, a little bit at a time. Let the rice absorb the stock before adding some more. Repeat until the rice is soft and has a creamy texture. Sprinkle with Parmesan cheese and serve immediately.

 

 

 

 

Legumes & Seeds

Legumes & seeds

Meals at $2.50 a serve.

If you wish to add meat to these recipes simply give them a quick grill or fry, chop up and put into the recipe at the end of cooking.

  • Red lentil and carrot stew
  • Baked Veg with tomato sauce & pumpkin seeds
  • Mushroom Salad
  • Chickpea curry
  • Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
  • Red lentil and carrot stew

Red lentil and carrot stew
 
Author:
Recipe type: Stew
Serves: 2
Ingredients
  • 2 tbs oil
  • 2 tbs oil
  • ⅓ red onion
  • ⅓ red onion
  • 2 cloves of crushed garlic
  • 2 cloves of crushed garlic
  • 4 diced carrots
  • 4 diced carrots
  • 250gm red lentils, washed carefully and picked over for impurities
  • 250gm red lentils, washed carefully and picked over for impurities
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 4 tomatoes, roughly chopped
  • 4 tomatoes, roughly chopped
  • 1 tbs dried basil
  • 1 tbs dried basil
  • 100 ml milk (of your choice)
  • 100 ml milk (of your choice)
  • 1 tsp dried chili flakes (to taste)
  • 1 tsp dried chili flakes (to taste)
  • Salt and pepper to taste
Instructions
  1. Fry the onion and garlic until the onion has a translucent quality. Add carrots and stir as they cook. After 5 mins on a medium heat add all the other ingredients with the exception of the milk.
  2. Check frequently to make sure you don’t have to add water. At 350 ml you have a stew. If you add 600 ml of water you have a soup.
  3. Once the lentils are thoroughly mushy and cooked, add the milk to the soup. If you plan on keeping your leftovers for a few days, don’t add the milk until you heat your leftovers up. You can add warm milk to the cooked lentils and carrots.

Making your own tomato sauce

Cooking tomatoes are fully ripened on the vine so they develop maximum flavour, but they are soft – fine for cooking, but don’t try to cut one for your sandwich – it’ll be messy… If for some reason they are not ripe then pop them near apples or pears and within a couple of days they will be ready.

Start with 2 kg of roughly chopped cooking tomatoes. 

You’ll need a big saucepan with a heavy base:

Basically give them a good rinse, add a little water and 1 teaspoon of salt to your saucepan, add the roughly chopped tomatoes and bring to the boil.  Stir regularly.  If you like to make a thick sauce, leave the lid off so the liquid evaporates – but otherwise put the lid on.

Cook for an hour or so, then let it cool down for about 15 minutes before transferring to a food processor. 

Process in small batches, and then push the pulp through a coarse sieve or colander to catch any seeds.

You’re now ready to make tomato or minestrone soup, or your own version of Spaghetti Bolognese or add to recipes. You can freeze it in zip lock bags, in icecube trays or in takeaway containers.

Baked Veg with tomato sauce & pumpkin seeds

Baked Veg with tomato sauce & pumpkin seeds
 
Brown rice takes 45mins to steam and another 10 to rest. Put it on before you start cooking.
Author:
Recipe type: Baked Vegetables
Serves: 2 large serves or 4 small ones
Ingredients
  • 300g homemade tomato sauce
  • 300g homemade tomato sauce
  • 200gms mushrooms,
  • 200gms mushrooms,
  • 2 red capsicum
  • 2 red capsicum
  • 5 small potatoes or 2 large
  • 5 small potatoes or 2 large
  • I sweet potato, peeled
  • I sweet potato, peeled
  • 3 thinly sliced cloves of garlic
  • 3 thinly sliced cloves of garlic
  • 2 tbs olive oil
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • Fresh ground black pepper and a pinch of salt
Instructions
  1. You’ll also need a large frying pan and a medium baking dish
  2. Preheat oven to 180 C.
  3. Wash & finely slice the sweet potato and the other potatoes first and then the mushrooms. Slice the capsicum into long thin strips discarding the seeds and core.
  4. Heat a tablespoon of olive oil and fry your garlic first, then add the potatoes. Layer into your baking dish. In the rest of the oil fry the mushrooms until well browned and layer over the potatoes adding your pinch of salt and the pepper. Throw the peppers into your pan and then put them in as your top layer.
  5. Stir the oregano into the tomato sauce. The sauce goes over the top and it’s baked for 20 mins.
  6. This is good hot or cold.
  7. If you want to melt some cheese on top you can. 15 minutes into the baking time wearing oven gloves and making sure you’ve a clear heat resistant surface to place it on take the dish out and sprinkle 50-100 grams of grated cheese on top. Place it on the top shelf of your oven, use your griller and watch to see it doesn’t burn in the next five minutes.
  8. You could also sprinkle it with pumpkin seeds before serving. Pumpkin seeds will give you extra minerals and Vitamin E.
  9. Eat over brown rice (or quinoa, or pasta or cous cous). Leftovers are terrific on toast.

Mushroom Salad
Mushroom Salad
 
Author:
Recipe type: Meal Salad
Serves: 4
Ingredients
  • 200gms mushrooms, thinly sliced
  • 200gms mushrooms, thinly sliced
  • Dressing:
  • Dressing:
  • 100 ml of olive oil
  • 100 ml of olive oil
  • 50ml of vinegar
  • 50ml of vinegar
  • 2 cloves of garlic, crushed
  • 2 cloves of garlic, crushed
  • Pepper, freshly ground
  • Pepper, freshly ground
  • Salt to taste
  • Salt to taste
  • coriander &/or parsley leaves, finely chopped.
Instructions
  1. This is good over brown rice, hot pasta, or on toast. It’s also good on its own or with some fresh baby spinach.
  2. Soak the chickpeas 6-8 hours before you use them. Soak all the chickpeas as we’ll use them in a number of recipes including a curry, some flat bread and in hummus. If it’s a hot day soak them in a big bowl in the fridge. Once you’ve soaked them rinse them and place them in a saucepan with sufficient cold water to cook. Cook for 45mins until firm but edible. Cook for longer if you like them softer.

Chickpea curry

Chickpea curry
 
Author:
Recipe type: Meal curry
Serves: 4
Ingredients
  • 1-2 cups chickpeas, cooked
  • 1-2 cups chickpeas, cooked
  • 2 sticks of the celery
  • 2 sticks of the celery
  • 2 shallots
  • 2 shallots
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 1 eggplant
  • 1 eggplant
  • 1 capsicum
  • 1 capsicum
  • 1 tbs ginger, grated
  • 1 tbs ginger, grated
  • 1 lime, zest & juice
  • 1 lime, zest & juice
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • Cumin
  • Cumin
  • Turmeric
  • Turmeric
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 50 ml water if it looks as if your vegetables are sticking
  • 50 ml water if it looks as if your vegetables are sticking
  • Cinnamon
  • Cinnamon
  • Coriander, finely chopped
  • Coriander, finely chopped
  • Coriander leaves for garnish
Instructions
  1. Fry the sliced shallots together with the garlic and spices over a medium heat, add the ginger and chilli and coriander.
  2. Then add the finely sliced celery, carrots, diced potato, and eggplant stirring frequently
  3. Throw in the capsicum and tomato.
  4. Add the water so the vegetables don’t catch. Note that the vegetables will express their own delicious liquid. Lower the heat. Put the lid on – remove it to stir every few minutes.
  5. Toss in a cup of the cooked chickpeas. When you are ready to dish up taste and adjust seasonings as necessary and then garnish with coriander leaves.
  6. This is yum on rice, noodles, pasta, cous cous or toast.

Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
 
This is a sweet dish and the lime juice is a necessary addition to counter the sweetness of fresh corn, capsicum and dried fruit.
Author:
Recipe type: 400g quinoa 1 clove of garlic, crushed 10-15 cherry tomatoes, cut in half 100g baby spinach 2 corn cobs of corn 1 line, juice & zest (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter) 1 red capsicum, chopped into small pieces. ½ bunch parsley, finely chopped 40-50 grams of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
Cuisine: Meal
Serves: 4
Ingredients
  • 400gm quinoa
  • 400gm quinoa
  • 1 clove of garlic, crushed
  • 1 clove of garlic, crushed
  • 10-15 cherry tomatoes, cut in half
  • 10-15 cherry tomatoes, cut in half
  • 100gm baby spinach
  • 100gm baby spinach
  • 2 corn cobs of corn
  • 2 corn cobs of corn
  • 1 line, juice & zest
  • 1 line, juice & zest
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • 1 red capsicum, chopped into small pieces.
  • 1 red capsicum, chopped into small pieces.
  • ½ bunch parsley, finely chopped
  • ½ bunch parsley, finely chopped
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 2 tbs olive oil
Instructions
  1. If your using the quinoa remember to rinse it well in water or it will taste bitter. Use a fine sieve or your quinoa will wash down the drain. If you don’t have a fine sieve stretch clean pantyhose, or a clean open weave kitchen cloth like a Chux over a coarse sieve.
  2. To cook the quinoa
  3. Place the rinsed and drained quinoa into a small saucepan with a liter of cold water and boil.
  4. Turn to a simmer (small bubbles rather than big roiling bubbles) for 10 minutes.
  5. Drain and allow to cool.
  6. No quinoa? You can use any grain or pasta with this dish. Penne is good. To cook the pasta always fill the largest saucepan you have three quarters full with water, pop a lid on the pan and bring to the boil, and follow the directions on the packet. If you’ve only a smallish saucepan, don’t crowd the pan with pasta – cook a smaller amount. Set the timer on your phone or oven so that you don’t end up with soggy pasta.
  7. Place into a large bowl with the cooked corn (steamed over the boiling pasta water in a saucepan sieve until bright yellow). Run a knife down your corn cob to remove the kernels. Do this in your largest bowl or saucepan so you don’t lose any.
  8. Add the cherry tomatoes, the baby spinach, the chopped capsicum, 40-50 grams of the nuts (pistachios, pinenuts, cashew or plain fresh peanuts) and ½ bunch of finely chopped Continental parsley.
  9. To toast the nuts
  10. Put nuts in a large fry pan and heat. Shake the pan or use a wooden spoon to stir them around. Watch them carefully. When they begin to brown take them off the heat. When cool enough to handle you can put them on a large chopping board and chop them with a large knife or food process them for no more than a second at a time until they are a rough chopped consistency. Toasting will freshen the nuts: if they’re already fresh there’s no need to.
  11. In a bowl whisk the olive oil, lime juice, pepper together and throw over the pasta and veg mix or the pasta and quinoa mix. Add salt to taste.