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
Recipe Type: Meal
Author: Harvest Hub
Serves: 4-5
Ingredients
  • chicken breast, cut into 5 strips
  • taste freshly ground pepper
  • 1/4 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
Recipe Type: Rice
Author: Harvest Hub
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
Recipe Type: Stew
Author: Harvest Hub
Serves: 2
Ingredients
  • 1 kg lamb shank, 1 piece
  • 1/2 daikon, cut into thick slices
  • 1 onion, quartered
  • 3 cm fresh ginger, crushed
  • 3 garlic cloves, chopped
  • 1/4 tsp red peppers, chopped
  • Salt
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 1/2 tsp paprika
  • 1 tomato, chopped
  • 1/2 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. [b]To make the sauce:[/b]
  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
Recipe Type: Stew
Author: Harvest Hub
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
  • 1/2 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
Recipe Type: Salad
Author: Harvest Hub
Serves: 4
Ingredients
  • 250g fillet steak (substitute sweet potato)
  • 1/2 tbs olive oil
  • Sea salt and freshly ground black pepper
  • 1-2 persimmons
  • 1 red onion, chopped
  • 1/3 cup mint leaves
  • 1/3 bunch coriander
  • [b]For the dressing:[/b]
  • 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.

 

Persimmon like an apple

Persimmon like an apple

If there is one fruit variety that constantly surprised people, it’s got to be persimmon. Not many people have tried it, but those who have seem to agree on how sweet and flavoursome this fruit is.

Eat like an apple, skin and all

More about persimmons and recipes

 

Try these recipes

 

Persimmon Tart – no chocolate

Persimmon chocolate walnut cake

Thai persimmon and beef salad with mint and coriander

 

Persimmon Tart – no chocolate
Recipe Type: Cake
Author: Harvest Hub
Ingredients
  • 1 Basic Pie Crust (see below) 25cm tin
  • Lightly butter a 25cm round tart pan.
  • 2-3 persimmons
  • 1 egg
  • 1/4 cup sugar
  • 1/2 tspfresh nutmeg
  • Pinch cinnamon
  • Pinch salt
  • 3 tbs unsalted butter
  • [b]BASIC PIE CRUST:[/b]
  • 2-1/4 cups Flour
  • 3/4 tsp Salt
  • 3/4 cup Butter
  • 7 tsp cold Water
Instructions
  1. Hand Method: Combine the flour and salt in a mixing bowl and toss together.
  2. Drop in the butter. With your fingertips, 2 knives, or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 tablespoon at a time stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.
  3. With floured hands pat the dough into a smooth tart size.
  4. Food Processor Method: With steel blade attached, place the flour, salt and butter (in 1 lump) in the work bowl. Process with 15 rapid on-off pulses. The mixture should be crumbly.
  5. Add 2 tablespoons of the water (4 tablespoons if you are making a double crust) and process again with 5 rapid on/off pulses. Stop and feel the dough. If it is not damp enough to work with add more water, 1 tablespoon at a time, processing for an instant after each addition. NOTE: The dough should not form a ball , it should remain a “shaggy” mess.
  6. Roll out the pie dough and press into the pan. Refrigerate until chilled – about half an hour. When chilled, remove from the fridge and brush lightly with beaten egg.
  7. Slice persimmons into even slices or chunks; they will be very jelly-like, so you may just need to pull them apart with your hands and spread them in the bottom of the pan. Sprinkle with the sugar and spices. Dot the top with the chunks of butter.
  8. Bake for about 30 minutes or until the fruit is slightly firm and the pastry is golden. Serve with vanilla ice cream or crème fraîche.

Persimmon chocolate walnut cake

Persimmon chocolate walnut cake
Author: Harvest Hub
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • ¼ cup butter
  • 1 cup persimmon puree
  • 1/2 cup sugar
  • 2 tsp cinnamon powder
  • 1 tsp clove powder
  • 2 tsp cardamom powder
  • 1 tsp nutmeg powder
  • 1 cup chopped walnuts
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 cup milk
Instructions
  1. Preheat oven to 178C.
  2. Grease a baking dish with non-stick cooking spray or oil and flour.
  3. Peel the persimmons and remove the pulp from inside. Puree it to a smooth liquid blend, without adding any water to it. Pass this through a sieve to remove the fibrous residue.
  4. Beat the butter with the sugar to form a fluffy white mixture. In a large bowl combine the flour, cocoa powder and baking powder. Add the eggs, one at a time, beating continuously. Slowly add the persimmon puree, the butter-sugar mixture and the milk. Finally add the cinnamon, cardamom powder, clove powder, nutmeg and the chopped walnuts and whisk well to evenly mix in the spices. Whisk with hand or mixer on medium till it becomes airy like a cake mixture.
  5. Transfer into the prepared baking dish. Bake at 375 deg F for 35-40 minutes. Insert toothpick in the centre to check if the cake is done. Let it cool completely before cutting into slices. You can store the cake in the refrigerator for at least a fortnight!

 

Thai persimmon and beef salad with mint and coriander

Thai persimmon and beef salad with mint and coriander
Recipe Type: Salad
Author: Harvest Hub
Ingredients
  • 500g fillet steak
  • 1 tbs grapeseed oil or favourite oil
  • Sea salt and freshly ground black pepper
  • 3 persimmons
  • 1 red onion
  • 1 cup mint leaves
  • 1 bunch coriander
  • [b]For the dressing:[/b]
  • 2 cloves garlic
  • 1 x 3cm piece of ginger
  • 2 tsp palm sugar
  • 3 tbs fresh lime juice
  • 2 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.
  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 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.