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.

 

French Radish

French Radish

French Radish Horsley Park editFrench Radish grown by the Grima Brothers in Horsley Park.

Crunchy and small with a sweet mild flavor. Great for snacking and popping into dips. Eat the whole thing. Slice the roots and any leaves and throw into a stirfy. Slice the bulb and add.

To bring our more of a nutty flavor roast or grill them.  They are super in salads, add to wraps, soups and pastas for that  crunch,

If you need potassium they are full of it along with Vitamin C, folate, calcium and magnesium.

To store: To keep bulb juicy take off any green tops and use these. Then store either: the bulbs wrapped in paper towel in a container with one lid side open.  Or fill bowl with water and put bulbs in and put bowl into fridge. Good for about 5 days before it loses moisture.

They call this the ‘breakfast radish’ as it is great sliced on an egg in the morning – good way to get Vitamin C. Slather avocado spread on toast with finely sliced radish. Combine finely sliced radish, bacon and add to an omelette.

To bake:

  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.

 

 

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.