Farm Recipes Week 1738

Farm Recipes 1738

Farm Recipes Week 1738

  1. Cauliflower Leek Soup – Cauliflower grown in Freemans Reach & Leek Peats Ridge, NSW
  2. Thai chicken pizza – Snowpeas from Kemps Creek
  3. Spicy Warm Nadine Potato Salad – Potato from South Australia
  4. Eggplant and Potato – Eggplant from Queensland
  5. Cauliflower pancakes – grown in Freemans Reach
  6. Phul Gobi with Capsicum

 

1.Cauliflower Leek Soup

Cauliflower Leek Soup
Recipe Type: Soup
Author: Harvest Hub
Serves: 4
Ingredients
  • 1 tbs extra virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, mashed
  • 1 pinch of chili powder
  • 1 cauliflower, chopped
  • 2 leeks, sliced
  • 4 cups water
  • 1/2 to 1 lemon, juice
  • fresh thyme
  • sea salt & pepper
  • roasted almonds, roughly sliced
Instructions
  1. Add olive oil to a pot over medium-high heat. Stir in the onion, garlic and chili and cook until the onions soften. Add cauliflower and leek and let it fry for a couple of minutes. Add water and let it boil and then lower the heat and let it simmer until the vegetables are soften. Pour half of the water into a bowl and set aside. Use a hand blender to puree the soup. Stir in lemon juice and peel, thyme, salt and pepper. If the soup is too thick add some of the water.
  2. Pour into bowls or cups and serve with fresh thyme, lemon peel or juice and roasted almonds.

 

2.Thai chicken pizza

 

Thai chicken pizza
Recipe Type: Pizza
Author: Harvest Hub
Serves: 2-3
Ingredients
  • 2 tsp olive oil
  • 500g chicken tenderloins, cut into thin strips
  • 160ml satay sauce
  • 2 x 30cm pizza bases
  • 150g snowpeas, cut into thin strips
  • 1 red onion, halved, thinly sliced
  • 130g Greek-style natural yoghurt
  • 2 tbs mango chutney
  • 1/2 cup roasted unsalted cashews, roughly chopped
  • 1 large red chilli, finely chopped
Instructions
  1. Preheat oven to 230°C. Place two oven trays in the oven.
  2. Heat the oil in a frying pan over a medium heat. Add the chicken and cook for 2-3 minutes or until browned. Set aside for 5 minutes. Toss the chicken and half the satay sauce together.
  3. Spread the remaining satay sauce over the pizza bases. Top with chicken, snowpeas and onion.
  4. Place the pizzas on preheated trays and bake for 12-15 minutes or until base is crisp and heated through. Combine yoghurt and chutney. Top with cashews and chilli. Serve with the yoghurt mixture.

 

3.Spicy Warm Nadine Potato Salad

 

Spicy Warm Nadine Potato Salad
Recipe Type: Salad
Author: Harvest Hub
Serves: 2
Ingredients
  • 2-3 Nadine potatoes, peeled and cut into slices about 1cm thick
  • 3 tbs olive oil, quite green and rough
  • 1 tbs coriander, chopped
  • sea salt and freshly ground black pepper
  • pinch of paprika
  • 1⁄2 tsp cumin seeds
  • [b]To serve: [/b]
  • olive oil for frying
  • 2 or more flour tortillas
  • feta cheese
  • harissa
Instructions
  1. 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 coriander 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.
  2. [b]To serve: [/b]make a quick imitation of a real Arabic bread – melawah – that is difficult to find and notoriously difficult to make (or so I have always been told). 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.

 

4.Eggplant and Potato  

Eggplant and Potato
Recipe Type: Rice
Author: Harvest Hub
Serves: 2-3
Ingredients
  • 4 tbs olive oil
  • 1/2 tsp whole black mustard seeds
  • 1 cup peeled diced potatoes 1cm cubes
  • 1 cup diced eggplant 1 cm cubes
  • 1 1/2 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 3 tbs water
  • 1 tsp continental parsley
Instructions
  1. Put rice on.
  2. Heat the oil in a fry pan over a medium-high flame or use a wok. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop put in the potatoes and eggplant. Stir once. Now put in the coriander, cumin, turmeric, cayenne, and salt. Stir and fry for about a minute. Add 3 tablespoons water, cover immediately with a tight-fitting lid, turn heat to low and simmer
  3. gently 10 to 15 minutes or until potatoes are tender. Stir every now and then. Add another tablespoon of water as seeds stick to bottom of pan. Garnish with parsley.

 

5.Cauliflower pancakes

 

Cauliflower pancakes
Recipe Type: Pancakes
Author: Harvest Hub
Ingredients
  • 1/2 cauliflower
  • 4 tbs olive oil
  • 2 tbs chickpea flour * see note below
  • 150g (1 cup) self-raising flour
  • 1 ts salt
  • 2 ts ground cumin
  • 2 ts ground coriander
  • 2 tbs chopped coriander
  • 180ml milk
  • 1 egg
  • Olive oil or ghee for cooking
  • Sour cream and chopped chives to serve
Instructions
  1. Preheat oven to 180C
  2. Break cauliflower into very small pieces, toss with olive oil and roast in preheated oven until tender, approx 20 minutes.
  3. Prepare batter by beating together chickpea flour, flour, salt, cumin, coriander, coriander, milk and egg. Add cauliflower to batter and stir to combine. Heat a heavy-based pan over medium heat. Add oil or ghee and spoonfuls of batter. Cook for 2–3 minutes on each side until golden brown. Serve cauliflower pancakes with sour cream and chives. Salad or stir-fry vegetables.
  4. *Chick pea flour is made from chana dal also known as chana, gram, dal, pea and besan flour. It is popular in Italian cuisine and available from well-stocked Italian shops and goes by the name farina di ceci. Plain flour would work as a substitute, but not have the nutty flavor of chick pea flour.

 

  1. Phul Gobi with Capsicum

 

Phul Gobi with Capsicum
Recipe Type: Curry
Author: Harvest Hub
Serves: 4
Ingredients
  • 3 tbs olive oil
  • 1 onion, sliced
  • Use the Vegetable Curry Master mix or (3 Tomatoes, 3 cloves Garlic, 2cm Ginger, Salt, 1 Onion, ½ tsp Turmeric, fresh Coriander, ½ tsp Garam Masala)
  • ½ cauliflower, in florets
  • Salt to taste
  • 2 green chillies, seeded
  • 2 red capsicum, cut into strips (Harvest Hub in bag this week)
  • Basmati rice
Instructions
  1. In a frypan heat the olive oil, add the onion and fry until soft ‘sweat the onions’. Add the Vegetable Curry Master mix (or ingredients bracket) and cook for 2 to 3 minutes then add cauliflower. Salt to taste and cook for 10 minutes.
  2. Then add chillies and capsicum and cook a further 5 minutes.
  3. Serve with Harvest Hub rice
  1. Phul Gobi with Capsicum

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
Recipe Type: Pesto
Author: Harvest Hub
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • 1/4 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
Recipe Type: Pesto
Author: Harvest Hub
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • 1/4 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: Harvest Hub
Serves: 4
Ingredients
  • 1 tbs olive oil
  • Small onion
  • bunch silverbeet
  • 2 1/2 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 2 1/2 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
Recipe Type: Soup
Author: Harvest Hub
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
  • 1 1/2 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
Recipe Type: Meal
Author: Harvest Hub
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.

 

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
Recipe Type: Soup
Author: Harvest Hub
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
Recipe Type: Meal
Author: Harvest Hub
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)
  • 1/2 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
Recipe Type: Tart
Author: Harvest Hub
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
  • [b]Savoury Shortcrust pastry[/b]
  • • 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
Recipe Type: Soup
Author: Harvest Hub
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
Recipe Type: Rice
Author: Harvest Hub
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.
  • 1/2 butternut pumpkin
  • 1 cup risotto rice
  • 3 cups stock
  • 1/3 cup grated Parmesan cheese
Instructions
  1. Cut all the vegetables into small pieces about 1/2 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.

 

 

 

 

Farm recipes Week 1718

Farm recipes Week 1718

Italian Cabbage Sausage blog

These recipes are Budget meals at $2.50 per serve using this week’s Harvest Hub Value Bag Week 1718 

Farm Recipes……

Italian Cabbage Sausage

Stir-fried Noodle and Choi Sum with optional fish/meat of choice

Kale Tart

Spicy Warm Potato Salad

Vegetable Frittata

 

Italian Cabbage Sausage

Italian Cabbage Sausage
Recipe Type: Meal
Author: Harvest Hub
Serves: 6
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.
Ingredients
  • 2 1/4 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)
  • 1/2 cup yeast flakes
  • 1/4 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,
  • 1/2 tsp oregano, fresh or dried
  • 1 tsp salt
  • 1/8 tsp allspice, ground
  • 2 cups water (add more if too dry)
  • ¼ vinegar
  • 6 cloves garlic, minced
  • 2 tbs olive oil
  • 2 tbs soy sauce
Instructions
  1. In a large bowl, mix together all of the dry ingredients.
  2. 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.
  3. 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.
  4. 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

Stir-fried Noodle and Choi Sum
Recipe Type: Stir Fry
Author: Harvest Hub
Serves: 4
Optional: • A meat/fish of choice. Try 2/3 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.
Ingredients
  • 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
Instructions
  1. Soak noodles in hot water until softened, about 5 minutes; drain and set aside.
  2. 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.
  3. 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.

Kale Tart

Kale Tart
Recipe Type: Pie
Author: Harvest Hub
Serves: 4
Ingredients
  • 40g butter
  • 40g olive oil
  • 2 onions shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 3-4 kale, any tough stems removed
  • 1/4 cup apple juice
  • 30g currants
  • 50g toasted pine nuts
  • ½ tsp lemon zest, finely chopped
  • 125g light sour cream
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • [b]
  • To make Flaky Pastry – Sour cream flaky pastry[/b]
  • 125 g plain flour
  • 100 g unsalted & chilled butter
  • 60 ml sour cream
Instructions
  1. Preheat oven to 180C fan forced.
  2. See pastry recipe below.
  3. 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.
  4. 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.
  5. In a food processor combine cooked shallots and half the cooked kale to a puree.
  6. 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.
  7. Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
  8. [b]Flaky pastry[/b]
  9. 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.
  10. 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.
  11. 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.
  12. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed.

Spicy Warm Potato Salad

Spicy Warm Potato Salad
Recipe Type: Salad
Author: Harvest Hub
Serves: 4
Ingredients
  • 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
  • [b]For serving:[/b]
  • olive oil for frying
  • 2 or more flour tortillas
  • feta cheese
  • harissa (hot chilli sauce)
Instructions
  1. 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.
  2. 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.
  3. [b]To serve, [/b]
  4. 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.

Vegetable Frittata

Vegetable Frittata
Recipe Type: Tart
Author: Harvest Hub
Serves: 4
Ingredients
  • 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
  • 6 eggs
  • freshly-ground black pepper
  • ½ tsp dried Italian herbs (basil, oregano or marjoram)
  • 2 tbs grated parmesan cheese
Instructions
  1. Preheat oven 180C.
  2. Brush a 20cm pie plate or tin with a little oil to prevent sticking.
  3. 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.
  4. 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.

 

Mayflower Brushed Potatoes

Mayflower Brushed Potatoes

Mayflower potatoes Wilberforce

Mashing and Roasting -recipes below

 

The Mayflower is a relative new potato variety with rich yellow flesh and great flavour.  It’s good for mashing and roasting, but arguably it’s one of the best chipping potatoes.

It’s grown by Gerard and Emile Saad in Wilberforce.

What to do with them?

Perhaps deep-frying potatoes is not so fashionable these days but oh so yummy when done well.  (And if you don’t like deep-frying, you can bake or shallow-fry the Mayflower).

Hints to get a great potato cooked

For starters, don’t slice the potatoes too thin.  A thicker cut absorbs less oil.

Secondly, make sure the potato slices are dry.  Either dab them with a paper towel, or air dry them in a low-heat oven.

Thirdly, use good oil – and cook in small batches.  Cooking them twice is the secret for crisp chips.

Recipes

Mayflower Boat

Veal mince patties with mushroom sauce and twice cooked chips  

 

Mayflower Boat

Mayflower Boat
Author: Harvest Hub
Ingredients
  • 3-4 potatoes
  • 1/2 cup finely chopped ham or bacon or chicken or veggie alternative such as shallots/mushrooms.
  • 1/4 cup heavy cream or a white sauce
  • 1 egg yolk
  • Flavourings to add shredded cheese, garlic, parsley, sauteed mushrooms, etc
Instructions
  1. Preheat oven 230C.
  2. Bake potatoes with skin on for 30 minutes at 233C. Let cool slightly and cut in half lengthwise or you could just lop off the top of your potato for bigger boats. Scoop out the centre leaving a thick shell and cut removed portion into small cubes. In a bowl mix meats/mushroom and cream then adding flavourings. Fill the boats with the mixture. Place boats in a buttered dish and brush with beaten egg yolk. Continue to bake until golden brown and tender. Serve with a sail which can be a piece of capsicum cut to shape or cut out of paper.

Veal mince patties with mushroom sauce and twice cooked chips  

 

Veal mince patties with mushroom sauce and twice cooked chips
Recipe Type: Patties
Author: Harvest Hub
Ingredients
  • [b]For the Veal Patties:[/b]
  • 500g ground veal (500g)
  • 2 tsp of butter
  • 1/3 cup onion, finely chopped
  • ½ clove of garlic, crushed
  • 1½ cups mushrooms, finely chopped
  • 2/3 cup fine fresh breadcrumbs
  • a pinch of nutmeg
  • 1/3 cup parsley, finely chopped
  • 1 egg
  • salt and freshly ground pepper
  • 1 tbs virgin olive oil
  • [b]For the Mushroom sauce:[/b]
  • 1 small onion, thinly sliced
  • 1 cup mixed mushrooms, chopped
  • ¼ cup beef stock
  • 1/3 cup thickened cream
  • [b]
  • For the Twice cooked chips:[/b]
  • 2-3 Mayflower potatoes, peeled (give them a scrub with a brush)
  • Oil for deep frying
Instructions
  1. [b]To make Veal Patties:[/b]
  2. Place meat in mixing bowl and set aside. In a frying pan melt the butter and add onion and garlic. Add the mushrooms and cook until they give up their liquid. Continue cooking until this liquid evaporates. Let cool and then add the mixture to the veal. Add the remaining ingredients, breadcrumbs, nutmeg, parsley, egg, seasoning except the Virgin olive oil and blend well. Chill mixture in fridge for ½ hour.
  3. Take out of the fridge and to make the patties take a scoop to make them at least 1.3cm thick. If your wanting to still do Valentines use a heart shaped cookie cutter or with the kids any shape that doesn’t have too many corners. Press the meat into the shaped cookie cutter to make the patties. To cook put patties In a frying pan with some olive oil on medium heat brown each side – about 5 minutes each side.
  4. [b]To make Mushroom sauce:[/b]
  5. Melt butter in a frying pan over medium heat, add onion and mushrooms and cook 5 minutes until soft. Add beef stock and cream and simmer for 5 minutes. Season with salt and pepper.
  6. [b] To make Twice cooked chips:[/b]
  7. Meanwhile, cut potatoes into chips. Place in a microwave safe bowl, cover with a piece of damp paper towel and microwave on High/100% for 2-3 minutes until just tender. Drain well and pat dry with paper towel. If you prefer steam the potatoes but only until crisp. Pour oil into a medium saucepan until one third full. Heat over medium-high heat until hot. Deep fry chips for about 3 minutes or until beginning to colour. Remove from oil and drain on wire rack. Allow oil to heat up again and re-fry chips until crisp and golden.