Coriander

Coriander

Coriander

 

 

Recipes

  1. Thai Pumpkin soup with Coriander Pesto
  2. Coriander Tabouli
  3. Carrot and coriander pilaf
  4. Coriander pesto

 

 

 

 

Thai Pumpkin soup with Coriander Pesto

Thai Pumpkin soup with Coriander Pesto
 
Thai Pumpkin soup with Coriander Pesto
Author:
Recipe type: Soup
Ingredients
  • Coriander pesto:
  • 1 bunch coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • ⅓ cup (80ml) olive oil
  • Pumpkin soup:
  • 1 onion, chopped
  • 2 tsp grated ginger
  • 1 tbs Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 2 cups (500ml) vegetable stock
  • 400ml canned light coconut milk
  • Thinly sliced red onion and thinly sliced red chilli, to garnish
Instructions
  1. To make the coriander pesto:
  2. Process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
  3. To make pumpkin soup:
  4. Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
  5. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.

 

Coriander Tabouli 

Coriander Tabouli
 
Author:
Recipe type: Side Dish
Ingredients
  • ¾ cup fine bulgur
  • 1 tsp whole coriander seeds
  • ½ tsp each whole cumin and fennel seeds
  • 10 whole allspice berries
  • ¾ cup minced onion
  • 1 tsp salt, or more to taste
  • 1 cup finely diced seedless cucumber
  • 1 cup finely diced seeded tomato
  • ¾ cup each minced fresh coriander and fresh flat-leaf parsley
  • ½ cup fresh mint leaves
  • ¼ cup fresh lemon juice
  • ¼ cup Extra Virgin Olive Oil
  • Cayenne pepper to taste
Instructions
  1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.
  2. While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small frypan over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
  3. Stir together the onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.
  4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

Carrot and coriander pilaf
Carrot and coriander pilaf
 
Author:
Recipe type: Rice
Serves: 4
Ingredients
  • 1 tbs vegetable oil
  • 1 small onion, finely diced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbs mustard seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 250g grated carrot
  • 250g basmati rice, rinsed
  • 500ml water
  • 1 tsp salt
  • 1 lemon, quartered
Instructions
  1. Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
  2. Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks. Serve with lemon quarters, fresh coriander and warm naan or roti bread, or with grilled fish or chicken.

 

Coriander pesto

Coriander pesto
 
Author:
Recipe type: Side Dish
Ingredients
  • 2 cups fresh coriander leaves, coarsely chopped
  • 2 garlic cloves, finely chopped
  • ¼ cup (45gm) toasted cashew nuts
  • ⅓ cup (35gm) finely grated parmesan
  • ½ cup (125ml) light olive or peanut oil, plus extra
Instructions
  1. Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
  2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
  3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

 

Farm Recipes Week 1723

Farm Recipes Week 1723

Harvest Hub Farm recipes-template

 

 

 

 

 

 

 

1. Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

2. Rocket pesto – Rocket grown in Leppington

3. Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

4. Creamy Potato and Zucchini Soup – Zucchini grown in Freeman’s Reach

5. Baked French Radish – French Radish grown in Horsley Park

 

1.Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper. Serve in wrap or on soup.

 

2.Rocket pesto – Rocket grown in Leppington

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper.

 

3.Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

Crustless Silverbeet Quiche
 
Author:
Serves: 4
Ingredients
  • 1 tbs olive oil
  • Small onion
  • bunch silverbeet
  • 2½ cups shredded cheese
  • 4 eggs
  • 1 cup skim milk
  • salt
  • pepper
Instructions
  1. Preheat oven to 188C.
  2. Wash and dry Silverbeet. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Silverbeet to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
  3. Meanwhile, grate 2½ cups of cheese. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
  4. Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

4.Creamy Potato and Zucchini Soup
Creamy Potato and Zucchini Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg desiree potatoes, peeled, cut into pieces
  • 2 cups skim milk
  • 1½ cups vegetable or chicken stock
  • 3 zucchini, trimmed, grated
  • 1 tsp ground nutmeg
  • Salt and pepper, to taste
  • Croutons
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 sheets white lavash bread (wrap)
Instructions
  1. Heat oil in a deep heavy-based non-stick pan over a medium-high heat. Add onion and cook for 3 minutes or until soft. Stir through garlic and cook for 2 minutes. Add potato, milk and stock and slowly bring to the boil. Reduce heat and simmer for 20-25 minutes or until just tender. Add zucchini and nutmeg, stir to combine and cook for 2-3 minutes.
  2. Remove soup from heat and stand for 10 minutes. Puree mixture, return to pan and stir over a low heat for 3-4 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls and serve with croutons.
  3. To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
  4. Combine oil and garlic in a small bowl. Put bread on a flat surface and brush or spread with oil and garlic mixture. Fold bread in half and tear along fold. Continue to fold and tear until you have long strips about 2cm wide. Put on prepared baking trays and bake for 10 minutes or until golden and crisp.

 

5.Baked French Radish – French Radish grown in Horsley Park

Baked French Radish
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Radish bunch, take off greens
  • oil
  • salt
  • 1-2 cloves of garlic, chopped
  • Tarragon, chopped
  • Parsley, chopped
Instructions
  1. Prepare chopped tarragon and fresh parsley. Heat oven 200C. Then pop whole radish into a bowl with olive oil. Add salt. Mix. On a baking sheet put into the oven.
  2. Leave for 30 to 40 minutes. Regularly turn.
  3. Heat a frying pan with garlic, herbs, oil. Add radish and heat through. This way the herbs are not burnt.
  4. OPTIONAL: Add artichokes roast then pan fry with radish.

 

Rainbow Carrots

Rainbow Carrots

Rainbow Carrots

Rainbow carrots so brilliant, tasty and grown by Steve and Sam Grima in Horsley Park. An explanation of the goodness of the carotenoid pigments in the carrots –  Unbelievable. We found a Carrot Museum site which explains heaps of great things about these rainbow Carrots. Check it out

For Carrot recipes   and How to store carrots

Keep the green tops. Then blanch them or sauté in a frypan with olive oil, garlic, and other greens; or into a soup or stock. Our favourite Green Carrot Top Pesto.

Rainbow Carrot Top Pesto
 
Author:
Recipe type: Pesto
Ingredients
  • 1 cup carrot greens
  • ½ cup mint or basil leaves
  • ½ cup coconut, shredded1 tbp honey or sweeten with your favourite sweetener
  • 2 tbp olive oil
  • 2 lemons, juice only
  • salt and pepper to taste
Instructions
  1. In the food processor place everything then mix to a smooth paste. Into a bowl and serve with carrot slices.

 

Basil

Basil

Basil

Tough day at the office? Stressed by the kids? Then here is a natural way to help stress. Basil.
Basically Basil is a good source of magnesium which improves blood flow.
 
Try Basil Pesto with pinenuts. If you’ve never made a Roulade here is an easy to do recipe.
There are two versions that you can try. Basil this week is amazing from Leppington, NSW. Truly local.
Basil Pesto
 
Author:
Recipe type: Sauces
Ingredients
  • 1 cup basil leaves
  • 1 cloves garlic
  • ¼ cup pinenuts
  • 2 tbsp parmesan, grated
  • ½ cup olive oil
  • salt and pepper
Instructions
  1. Roast the pinenuts in a preheated moderate oven until aromatic and toasted.
  2. Crush the garlic to a paste and process with the basil and pinenuts.
  3. Variations
  4. Replace basil and pinenuts with coriander and cashew nuts and omit parmesan for an asian style pesto.
  5. Use walnuts instead of pinenuts.
  6. Pesto is great in mashed potato, spread over pork chops, use in a pasta sauce.
  7. For Pasta Sauce:
  8. For pasta, toss a few tablespoons of pesto with hot pasta and a bit of the cooking water until well coated. Toss in a few raw or blanched vegetables like tomatoes or broccoli .
  9. Basil pesto keeps for weeks in the refrigerator and freezes. A thin layer of spray oil over the top will keep it from 1 cup basil leaves
  10. cloves garlic
  11. /4 cup pinenuts
  12. tbsp parmesan, grated
  13. ½ cup olive oil
  14. salt and pepper
  15. discoloring. To freeze put in an ice cube tray, freeze then pop into a zip lock bag
Basil roulade
 
Author:
Recipe type: Main Course
Ingredients
  • For the filling:
  • 200g ricotta, processed to a smooth cream and seasoned to taste
  • salt and pepper
  • basil leaves
  • 30 slender green beans, trimmed, cooked and drizzled with a few drops of extra virgin olive oil
  • For the roulade:
  • 2½ cups water
  • pinch salt
  • 1 garlic clove, finely chopped
  • 125g chickpea flour
  • 2 tbs coarsely chopped rocket leaves
  • pepper
  • extra virgin olive oil for the tin
  • For the vinaigrette:
  • 2 ripe tomatoes, chopped
  • juice of 1 lemon
  • salt and pepper
  • ⅓ cup extra virgin olive oil
Instructions
  1. To make the vinaigrette: In a mixing bowl blend all ingredients until smooth. Taste for seasoning and set aside until needed.
  2. To make the roulade: Preheat oven to 200C. Oil a tin 18cm x 28cm, and line it with a sheet of baking paper. Oil the paper lightly.
  3. Bring water, salt and garlic to simmering. Sift in the flour, whisking all the time. It will thicken at once. Continue whisking for a minute, then stir in the rocket and quickly spoon the mixture into the tin. Smooth to about 1cm deep. Bake 20 minutes until just firm.
  4. Lay a clean tea towel on a tray, place a sheet of baking paper on top and brush it with oil. Cool the roulade for a minute and then invert onto the paper. Roll up and leave to cool for an hour.
  5. To assemble:
  6. Unwrap the roulade, spread with the ricotta filling and cover with the basil leaves and beans. Re-roll in the paper and when ready to serve, cut into thick slices and serve with the vinaigrette.
  7. *Chickpea flour (besan) is available at health food shops and Indian grocers.

 

Introducing Bowan Island Bakery

We’re really excited to introduce you to Bowan Island Bakery our new bread supplier.

They might be new to Harvest Hub but Bowan Island certainly isn’€™t new to making bread. In fact they are Sydney’€™s oldest Sourdough Bakery and have been tantalising Sydney’€™s taste buds for more than 17 years – so they definitely know their stuff!

Australian owned and run, Bowan Island uses organic wholegrains to hand-craft their delicious slow-baked bread. As well as baking daily, Bowan Island now have three cafes around Sydney that showcase their goodies.

Here at Harvest Hub we are all about flavour and we try ALL our produce before we add it to our range. We were blown away by the taste and texture of Bowan Island’€™s bread and very excited to be able to bring that bread to you.

You don’€™t have to take our word for it that Bowan Island makes some of the best sourdough in Sydney. They are:

  • Regularly ranked in the Top 5 Bakeries in the Sydney Morning Herald People’€™s Choice Awards.
  • Regular winners of the Inner West Business Awards.
  • Regular winners of the True Local Inner West Award.
  • Ranked in Terry Durack’€™s Top 5 sourdoughs in Sydney.

You don’€™t have to believe the awards either… One taste of Bowan Island’€™s delicious bread will have you begging for more.

Bowan Island Bruscetta

Take a thick slice of Bowan Island sourdough and lightly toast both sides.

Add a scrape of silverbeet pesto.

Top with a sprinkle of Harvest Hub parmesan.

Toast put under the grill to melt the cheese, or eat fresh.

Pour yourself a glass of white wine. Sit back and enjoy!

Raymond and the Giant Silverbeet

Raymond’s daughters with the giant silverbeet

Once upon a time a grower called Raymond planted some silverbeet and it grew and it grew and it grew…

Has a Harvest Hub supplier just grown Sydney’s largest silverbeet?

A few weeks ago Raymond, a favourite Harvest Hub supplier who grows lots of our broccoli, corn and silverbeet on his farm at Freeman’€™s Reach planted some silverbeet. The paddock had been fallow for 3 years, then he’d ploughed chicken manure into the soil so it was in great condition ready for a bountiful crop of silverbeet.

Raymond was busy with his other crops so the silverbeet quietly grew. The result… possibly Sydney’s largest silverbeet!

In fact, to quote Raymond, “The silverbeet has gone a bit stupid!”

Here at Harvest Hub we don’€™t normally go for ‘big’€™ fruit and veg. We’€™re more about the flavour, supplying food that is in season, grown locally and with as few chemicals as possible. That’s what makes Raymond’€™s giant silverbeet all the more amazing -€“ on his farm he doesn’€™t use drip irrigation or chemical fertilisers.

The silverbeet was grown with all natural fertiliser (chook poo) and caring for the soil turning it and lettting it rest awhile. End result is something pretty amazing!

We tasted it and, unlike smaller silverbeet which has a slight bitter taste, this is smooth and peppery.

 for mother nature         for a thoughtful farmer.

Swiss Chard (Silverbeet) pesto for pasta

  • 1 knob butter
  • 2 tbs of olive oil
  • 2 cloves of garlic
  • Bunch of Swiss chard
  • 50g pine nuts (Harvest Hub)
  • 100g fresh parmesan or pecorino cheese, grated Harvest Hub)
  • Handful of fresh coriander leaves

Wash the chard thoroughly and shake to dry. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan). Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan. Puree the mixture until it looks like pesto. Stir through with pasta.