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
 
Author:
Recipe type: Soup
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
 
Author:
Recipe type: Meal
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)
  • ½ 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
 
Author:
Recipe type: Tart
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
  • Savoury Shortcrust pastry
  • • 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
 
Author:
Recipe type: Soup
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
 
Author:
Recipe type: Rice
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.
  • ½ butternut pumpkin
  • 1 cup risotto rice
  • 3 cups stock
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Cut all the vegetables into small pieces about ½ 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.

 

 

 

 

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:
Ingredients
  • 3-4 potatoes
  • ½ cup finely chopped ham or bacon or chicken or veggie alternative such as shallots/mushrooms.
  • ¼ 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
 
Author:
Recipe type: Patties
Ingredients
  • For the Veal Patties:
  • 500g ground veal (500g)
  • 2 tsp of butter
  • ⅓ cup onion, finely chopped
  • ½ clove of garlic, crushed
  • 1½ cups mushrooms, finely chopped
  • ⅔ cup fine fresh breadcrumbs
  • a pinch of nutmeg
  • ⅓ cup parsley, finely chopped
  • 1 egg
  • salt and freshly ground pepper
  • 1 tbs virgin olive oil
  • For the Mushroom sauce:
  • 1 small onion, thinly sliced
  • 1 cup mixed mushrooms, chopped
  • ¼ cup beef stock
  • ⅓ cup thickened cream
  • For the Twice cooked chips:
  • 2-3 Mayflower potatoes, peeled (give them a scrub with a brush)
  • Oil for deep frying
Instructions
  1. To make Veal Patties:
  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. To make Mushroom sauce:
  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. To make Twice cooked chips:
  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.