Broad beans which you’ll find in some recipes known as Fava Beans. This week grown by Kazzie in Picton. They are young, early in season, so should not need peeling the bean inside the pod. Map showing picton bottom left.
Note: This week they are young you can eat the POD & Beans. These are soooo good for you and just 1 cup of beans with pods provide a quarter of your daily protein needs.
A method to get the beans out of the pods. In a pan of boiling water and cook for 3 minutes, drain, put cold water over them, drain, then take pods and slit them on side seam. Run your thumb along the inside pushing the beans out.
Eat them as soon as is possible. If need to store put into a paperbag and into fridge in a dry spot no more than 4 days. Keep them away from heavy breathers in the fridge producing high ethylene ie broccoli, spinach, corn and even artichokes if you have some of these left.
Take beans out of pods. Blanch by plunging the beans into boiling water 1 minute then into a colander with cold water running over them. Dry. On a small tray that fits into freezer layout Baking paper. Lay out beans and freeze. Then when frozen transfer into a snap lock bag, push air out and freeze. This way they don’t stick to each other.
Note: This week they are young you can eat the POD & Beans.
The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them). Blanch them for a couple of minutes in water or stock.
Prepare the asparagus by only chopping a little of the end off and cut into 4cm lengths. Prepare by steaming until tender (not to much).
Cook spaghetti, drain.
Then in a fry pan heat oil, sweat garlic and onion together adding in zucchini then asparagus. Add some vegetable stock, add broad beans (cooked) and simmer for 3 minutes. Add in cooked spaghetti and combine ingredients. Turn off heat and add lemon and thyme. Serve.
Coat chicken in oil, season then grill for 6 minutes each side. Then shred.
In a saucepan boil the pasta adding in the pre-cooked beans for the final 2 mins, then drain, reserving 150ml of the cooking water.
The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them).
Shred the cooked chicken and put back into the frypan with the tomato passata, lemon juice, 3 tbs Parmesan and the reserved cooking water. Heat gently, season to taste. Turn off heat and stir in penne. Serve sprinkled with the remaining crushed Dill and serve.
Cheese such as Pecorino Romano (salty Italian cheese)
Preheat oven to 190°C.
Slice the baby eggplants in half lengthwise. Put them in a roasting pan and drizzle with olive oil.
Bake for ten minutes.
Brush a little olive oil and set under the grill to caramelize on top.
Serve with sea salt and a sauce such as I checked on them. Perfect timing! I then brushed a little more olive oil on top and set the broiler on high for 2 minutes to get a little more carmelization on the top. Serve a quick sprinkling of sea salt, a spoonful of chopped parsley and freshly grated Pecorino Romano.
Alternate sauces are pesto with chopped parsely, roasted pinenuts and shaved parmesan. Also diced tomatoes with garlic Tzaziki and fresh dill.
Celery and Onion Soup – Celery grown in Peats Ridge, NSW
Take 1 stick of celery and cut into thin strips, place in a bowl of iced water and set aside. Chop remaining celery and onion. Melt butter in a saucepan, add onion and celery and cook for 5 minutes. Stir in flour and cook for 1 minute, then gradually stir in milk. Add bay leaf, cover and simmer for 20 minutes.
Cool slightly, remove bay leaf, and then puree soup in a blender or food processor. Return to pan, stir in creme fraiche and add salt and pepper. Reheat gently.
Cut beef across grain into thin slices. Add marinade ingredients into beef and stir for 15 seconds until beef is sticky / smooth. Marinate for 30 minutes. Wash Chinese broccoli and drain. Discard the ends. Cut into 2.5cm sections.
Pre-mix 1 tsp of cornstarch and ¼ cup of water together and set aside. Preheat 1 tsp of olive oil in a wok over high temperature; add in 1 tsp of garlic, saute until golden.
Put in Chinese broccoli and ¼ tsp of salt (add a bit of water if necessary). Stir fry Chinese broccoli to the desired texture. Remove and put it on a dish. Preheat 1 tsp of olive oil in a wok over high temperature; add 1 tsp of garlic, stir fry until golden.
Put in beef or (Tofu), 2 tsp oyster sauce and 1 tsp of soya sauce. When beef (Tofu) is almost cooked; quickly remix the cornstarch solution and add in. Stir fry until beef is cooked and sauce is thick. Pour beef (Tofu) and sauce onto the Chinese broccoli.
In a saucepan place water with salt and boil, then add pasta and cook until tender, about 8 minutes.
Meanwhile, in a frypan with oil cook garlic and chilli in over medium heat for 2 minutes. Add broccoli, cover and cook 4 minutes. Then pop in tomatoes, stir-fry for 3 minutes adding parsley, salt and pepper.
In a serving bowl combine broccoli mixture and pasta. Add a little olive oil and serve with parmesan and parsely on top.
1 large sweet potato, peeled and cut into chunky pieces
1⅓ cups flour
2 tsp baking powder
1 good pinch herbal seasoning (optional)
65ml cold water mixed with 2 tbs virgin olive oil
Preheat the oven to 200C.
Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool.
While the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool.
Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning. Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball - adding a little extra flour if the mixture seems too sticky. Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano.
Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool. Spread the remaining tomato mixture over the plain base, top with reserved vegetables and olives then bake a further 10 minutes. Serve pizzas hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad.
freshly cracked pepper and grated parmesan, to serve
Heat 3 tablespoons of extra virgin olive oil in a saucepan and lightly fry a diced onion, a minced clove of garlic, a few capers and 3 anchovy fillets for 3-4 minutes until the anchovies have dissolved. The anchovy are for flavour if you wish to replace use some fish sauce to taste. Start slowly with 1 tbs and then add.
Wash and core one red and one yellow capsicum. Cut each into strips 1cm wide, top to bottom, then cut these in half. Add to the saucepan with 6-8 green olives, pitted and chopped. Turn up the heat and fry for 5 minutes, stirring constantly until the capsicum has softened.
Add a chopped, large ripe tomato, half a cup of fresh basil leaves and a good couple of pinches of salt and simmer for 10 minutes. Once cooked it will keep in the fridge for three or four days.
Cook 250g of good quality spaghetti, toss the re-heated sauce through the pasta and serve with freshly cracked pepper and plenty of grated parmesan. Garnish with rocket.
Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland
1 kg Jap pumpkin, peeled & cut into pieces (soften in microwave for 5 mins high, let cool then peel)
2-3 cloves of garlic
50gm gorgonzola cheese Subsitutes: Stilton, any blue veined cheese, goat cheese
1 cup of grana padano (an Italian cheese) Subsitute: parmesan or romano
125gm natural yogurt
Dried chilli flakes
Freshly grated nutmeg
A bunch of fresh sage leaves (replace basil
Fresh lasagna sheets
140 g butter
125 g chopped walnuts
Preheat the oven to 200C.
Place the chopped pumpkin and whole cloves of garlic in a baking tray and drizzle with olive oil. Sprinkle with dried chilli flakes and season with sea salt and freshly ground pepper and nutmeg. Roast for 30 minutes or until the pumpkin is tender. Allow to cool slightly.
Puree pumpkin and garlic in the food processor with half of the chopped sage and then set aside. Clean food processor and then blend the ricotta, yogurt, gorgonzola, grana padano and eggs. Season with sea salt and freshly ground pepper.
Walnut & sage butter sauce. Over a medium heat gently heat the butter, chopped walnuts and fresh sage leaves until the butter starts to foam. Drizzle a little of the walnut and sage butter sauce over individual serves of lasagna. Add extra grana padano if desired and serve immediately.
Lightly oil a lasagna tray and then lay a layer of fresh lasagna sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets and spread with half the ricotta mix. Repeat process and sprinkle the final layer of ricotta mix with extra grana padano. Cover lasagne with foil and bake for 40 minutes. Then uncover and bake for a further 10 minutes until golden.
Individual Silverbeet Frittatas – Silverbeet grown in Horsley park
Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
Steam sweet potato until cooked, not too soft. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature with salad or baked vegetables. Great picnic food too.
Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.
Chop peeled vegetables and steam until tender then puree. Mix in butter and cream. Season with salt/pepper and nutmeg.
To make the Coating:
Cook onion and butter in a fypan until soft. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool.Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
To make the Roulade:
Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolk season well.Beat egg whites until stiff. Hint: leave eggs out of fridge to warm up before whipping.
Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer.
Bake for 15-20 minutes. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.
Romanesco looks like a cauliflower, but coloured more like broccoli – and not surprisingly because they’re both from the Brassica family. That’s why the flavour is a little in between cauliflower and broccoli.
The most striking aspect of Romanesco is the fractal shape: the bud is ‘self-similar’ in character: the whole has the same shape as one or more of the parts, similar to crystals in a snow flake. Each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The number of spirals on the head of Romanesco is a Fibonacci number that describes the ‘golden ratio’ apparent in many natural observations. But don’t get us started …As a vegetable, Romanesco is rich in vitamin C, vitamin K, dietary fiber and
Line a tray with baking paper and place florets on paper. In a bowl pre-mix the oil, lemon zest and crushed garlic. Then either use a brush or just drizzle olive oil and garlic over the top of the florets.