1 tbs fresh herbs of your choosing, such as dill or sage, finely chopped
Salt and pepper
½ tbs balsamic vinegar or soy sauce
Handful of pine nuts or chopped walnuts
Romano cheese, grated
Preheat Grill on medium.
Slice heads of baby buk choi in half length-wise (leaves to stem). Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.
Take baby buk choi out of water and gently shake/pat dry. Slice off upper dark green parts of the leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.
Place seasoned heads on pre-heated grill with cut side down and not too close. Grill for 5 minutes. Remove and turn heads over. There should be a nice golden colour starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cook again for 5 minutes. Remove from grill when fork-tender.
At the stove heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby buk choi leaves and salt and pepper.
Stir constantly until wilted, but still very green (about 2 minutes). Remove from heat and toss in fresh herbs if desired.
To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.
Buk Choi Salad (quick easy noodle with a difference) Great student dish.
In a bowl whisk together the olive oil, lemon juice and noodle with dash of soy. Refrigerate until chilled. Break noodles into small pieces and combine with almonds and sesame seeds. Lightly steam the buk choi for 3 minutes then cool and dice.
Before serving, combine the buk choi and noodle mixtures. Add dressing and toss to coat.
125g crunchy peanut butter or substitute cashew nut butter
1 tbs fish sauce
1 tbs lime juice
1 tsp brown sugar
125ml coconut milk
To prepare Vegetables:
1 carrot, thinly sliced
1 onion, thinly sliced
3 spring onions, sliced
Coriander, use scissors and cut
1 garlic clove, crushed
To make the Chicken satay:
In a bowl mix curry powder, garlic, ginger and coconut milk. Then add chicken coating it in the mixture. Cover with cling wrap and refrigerate 2 hours. Soak 12 wooden skewers in water for 30 minutes to stop them from burning.
To make the peanut sauce: In a small saucepan heat the peanut oil adding the garlic, shallots and sauté. Stir in peanut butter, dish sauce, lime juice, sugar and coconut milk. Add 125ml of water. Stir for 5 minutes and keep warm.
To make stir fry vegetables: Heat wok and put oil in. put in hard vegetables first such as carrots, onions, shallots, coriander, garlic and fry. Add sauce last and serve.
Take the skewers and thread the chicken. Heat a frypan with a little oil and cook skewers 4 minutes each side.
This uses wheat gluten or known as gluten flour (mostly protein) which should only be used as an additive and where the starch and bran have been removed. Bread flour, on the other hand is high in gluten.
Author: Harvest Hub
Recipe type: Meal
2¼ cups wheat gluten (super-powered flour that is all gluten and very little starch.)
Substitute for wheat gluten (Bread flour or Try ‘No egg’ as a binder which has potato and tapioca flour)
½ cup yeast flakes
¼ cup chickpea flour
2 tbs Veggie Seasoning
¼ cabbage, shredded finely
2 tbs onion, chopped
1 to 2 tbs fennel seed, ground
2 tsp black peppercorns, freshly ground
2 tsp paprika, ground
1 tsp chili flakes,
½ tsp oregano, fresh or dried
1 tsp salt
⅛ tsp allspice, ground
2 cups water (add more if too dry)
6 cloves garlic, minced
2 tbs olive oil
2 tbs soy sauce
In a large bowl, mix together all of the dry ingredients.
Then in another bowl whisk together the water, vinegar, garlic, olive oil and soy sauce and using a fork, gently stir into the other bowl with the dry ingredients.
Shape ½ cup of this dough into a log and place on piece of aluminum foil and roll up, twisting ends. Place in the fridge overnight or for 30 minutes minimum.
After 30 minutes boil a saucepan of water and place a bamboo steamer on it. Put the sausages over the steamer for 30 minutes. Take the sausages out and cool. Remove from foil, slice and serve with mash potato and vegetables.
Stir-fried Noodle and Choi Sum with optional fish/meat of choice
Optional: • A meat/fish of choice. Try ⅔ pork chops, thinly sliced Condiment: • ½ cup rice vinegar • ½ tsp sugar • Either green capsicum, finely sliced or 1 jalapeno pepper, sliced Place rice vinegar, sugar and capsicum/jalapeno pepper in a small bowl, stir.
Author: Harvest Hub
Recipe type: Stir Fry
½ package rice noodles or Hokkein Noodles (Harvest Hub)
4 tbs olive oil
2 eggs, lightly beaten
6 garlic cloves, minced
1 tbs light soy sauce
1 tbs fish sauce
2 cups Choi Sum
A dash dark soy sauce, optional
4 stalks of shallots, sliced diagonally, about ½ cup
4 lime wedges, to garnish
Soak noodles in hot water until softened, about 5 minutes; drain and set aside.
Heat 2 tablespoons olive oil in a wok. Beat two eggs in a bowl and then pour them into the wok. Tilt the wok so the egg will spread to make a thin omelette. Cook for one minute and flip once. Place on the cutting board and shred; set aside.
Heat wok on high heat and add 2 tablespoons canola oil and garlic. When garlic is yellow, stir in pork, light soy sauce, and fish sauce and cook until the pork is cooked. Stir in Choi Sum, cook for 30 seconds, and then stir in noodles. When the noodles are cooked, stir in green onion and shredded omelette; remove and serve with lime wedges and condiment below.
Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside. In the same pan cook the kale until wilted, then deglaze with verjuice.
In a food processor combine cooked shallots and half the cooked kale to a puree.
In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine.
Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually.
Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
Blind bake at 200C for 12 minutes (put baking paper on top cover with rice). Remove the paper and weights and bake for a further 5 minutes.
NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed.
6 potatoes, peeled and cut into slices about 1cm thick
3 tbs olive oil, quite green and rough
1 tbs basil, chopped
sea salt and freshly ground black pepper
pinch of paprika
1⁄2 tsp cumin seeds
olive oil for frying
2 or more flour tortillas
harissa (hot chilli sauce)
Boil the potatoes in plenty of salted water until they are very soft: almost, but not quite, to breaking point. Drain well. Put them in a bowl and pour over the olive oil, add the basil and season with salt and pepper. Mix very gently.
Lay the potato slices flat on a plate and pour the olive dressing they were just mixed in on top. Sprinkle with paprika. Toast the cumin seeds for a few seconds in a dry frying pan and let them be your finishing touch.
Make a quick imitation of a real Arabic bread – melawah – so heat a little olive oil in a frying pan and fry the tortillas for about 30 seconds on either side. Serve with the feta cheese and harissa.
400g Brushed potatoes, peeled and diced 2cm squares
1 -2 onions, sliced
oil, for brushing
1 broccoli, cut into slices
1 zucchini, cut into thin rounds
freshly-ground black pepper
½ tsp dried Italian herbs (basil, oregano or marjoram)
2 tbs grated parmesan cheese
Preheat oven 180C.
Brush a 20cm pie plate or tin with a little oil to prevent sticking.
Place potatoes and onion in a layer over the base. Cover with foil and bake for 30 minutes or until just soft or for a quicker result stir-fry 2-3 minutes in a frypan. Arrange broccoli and zucchini over potato. Beat eggs lightly and pour over vegetables. Season with pepper and herbs, sprinkle cheese over.
Bake uncovered for 20-25 minutes or until just set. Allow to cool for 5 minutes before cutting into quarters. Serve with a green salad.