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.

 

 

 

 

Water precious water

Water precious water
The next major war could well be fought over water resources, according to the United Nations. We also think that this will include access to growing areas within your own country ie ownership of land and seeds. We will write about that one soon.

Hottest period http://econews.com.au

Hottest period http://econews.com.au

With droughts across the US West Coast and North-East Africa, and a growing likelihood of an El Nino event which will cause continued dry conditions across Australia’s east coast, we need to seriously consider our water use.  And whether we like it or not, agriculture accounts for about half of all water usage.

Among the various crops, cotton and rice are probably the most intensive users.  According to international figures, it takes about 2,500 litres of water to produce 1Kg of rice.  By comparison, 1Kg of apples takes 822 litres and 1Kg of tomatoes just 214 litres.  (Australian rice-growers are a little more efficient with water: they only take about 1,500 litres per kg of rice.

Still, that makes rice a big user of scarce irrigation water – and all the more reason to make sure rice is planted in areas with abundant rainfall, mainly in north Queensland, the NT and the north of WA.

Paella – Bush Tucker at it’s best

Paella – Poem and recipes

Paella Man with Bush Tucker

Paella – Bush Tucker at it’s best
by Jayne Travers-Drapes

There once was a fella
Out bush who liked Paella
“Bush Tucker at its best,”
He hollered at his guest.

A kookaburra  branch on high
Who scoffed then laughed a sigh.
Was he an Aussie? Bush Tucker? Not quite
So he’d let him know – set him right.

“Paella it’s Spanish, even I know,”
Cacked Kooka but the man, though
Knew too well that he would cook
Up a storm of Paella  – whatever it took.

So with pan asizzle with beans
Adding variety of tomato and greens
Then onion, garlic, saffron or turmeric
His herb basket swayed –  t’was atmospheric.

Paella Bush Tucker with beef or emu,
Barramundi, mushrooms, almost a stew.
Whack in some Macadamias then add rice
Let it dissolve, mmm and smell the spice.

This fella’s Bush Tucker Paella – great dish
Was more than he could even wish.
So, here are some recipes, maybe two
He wants to share –  just with you.

Kooka cries, “Pah/EH/yah  pah/EH/yah
Great with a little te – quil – a
Paella – smells the best
Maybe I’ll eat the rest”.

[ How to pronounce Paella.]

Vegetarian Paella
 
Recipe type: Paella
Cuisine: Spanish/Australian
Serves: 4
Ingredients
  • 2 tbs olive oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 1 pinch each turmeric to colour the rice
  • 1 chilli, chopped, optional
  • ½ tsp paprika
  • 1 lemon, zest and juice
  • 1 cup Aborio or medium grain rice
  • ½ cup white or red wine
  • 2 ripe tomatoes
  • 300ml vegetable stock, or water but pre-heat
  • Vegetables such as marinated artichokes/green beans/asparagus or bean of your choice
  • If you wish some meat try the Chorizo sausage
  • Chopped flat-leaf parsley, to garnish
Instructions
  1. Use a wide pan and only have ingredients thinly spread about 3 to 4cm. Heat oil in a large frypan over medium heat. Add onion, garlic, turmeric and chilli, taste and add salt and pepper and stir for 5 minute. Add the paprika and lemon zest , the rice, the wine, tomatoes and hot stock, stirring to combine.
  2. Bring to a simmer, stirring. Cover and Reduce heat simmering 8 minutes until rice is just cooked. Then add vegetables combine softly. Continue cooking covered for another 8 minutes. To serve leave in pan and garnish with parsley.

 

English: A variety of seafood to which rice wi...

A variety of seafood to which rice will be added to make Paella (Photo credit: Wikipedia)

 

Paella Seafood
 
Eating Paella is the time to sit together as a family or with friends. This is the meal that many a discussion about flavour, where the seafood came from and where in the world you would eat this great dish. Maybe a bit of Flamenco dancing.
Recipe type: Stew
Cuisine: Spanish and Bush Tucker
Serves: 4
Ingredients
  • 8 pieces of fish such as Barramundi or white fish fillets, shop into pieces
  • 8 scallops
  • 8 large prawns
  • 10 mussels, de bearded
  • 2 tbs Absolute Tomato Puree (Harvest Hub on special)
  • 80g parmesan cheese (Harvest Hub)
  • 2 shallots, chopped into 4 cm pieces
  • 60g butter
  • 1 lemon zest, grated (keep lemon juice)
  • 300g of Arborio or medium grain rice
  • 20g Paprika, smoky
  • 1 tbs tumeric
  • 1 litre fish stock
  • 50ml white wine
  • 15ml olive oil
  • Salt to taste
Instructions
  1. Use as wide a saucepan as possible and put in only an amount 5cm high. Use two pans if necessary. This distributes the heat and prevents it from burning. Though your aim is to get a crust on the bottom of the Paella.
  2. In the pan heat butter and olive oil adding shallots and paprika on low heat; then add rice to the pan cooking until translucent around 12 minutes. Then add the white wine, tomato puree, then the fish stock and cook slowly. Taste for adding any salt.
  3. On a separate BBQ plate add a little oil then cook snapper and prawns or if you have a Weber as this makes the seafood smoky flavoured. Only cook 2 thirds as it will continue to cook once off stove.
  4. Now add the seafood to the rice adding lemon zest and juice. Lightly turn without disturbing the crusty base.
  5. To serve - grated parmesan cheese over top and leave in pan.

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