Rocket

Rocket

rocket

If you dig into your recipe books you will find the name of Mediterranean greens known as ‘arugula’ or known in Australia as rocket. For those that love learning the species name – Eruca sativa of the mustard family and the reason it has a peppery flavour. [pronounction]

Eating ‘real food’ and especially greens we know provides great fibre. There are a number of benefits eating rocket. Great to see mainstream medicine promoting more about nutrition and a good discussion is here if you wish to know more – Medical News Today. 

They mention:

Leafy greens contain an antioxidant known as alpha-lipoic acid that has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes.

RECIPES:

Fruit and Rocket Salad

Potato and Rocket Pizza

Rocket pesto

Rocket and parmesan frittata

 

Fruit and Rocket Salad

Fruit and Rocket Salad
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 apple & 1 pear, orange and apple, nectarine and mango,
  • 100gms of rocket
  • 1 fistful each of nuts (walnuts and almonds) or if nut free use seeds such as pumpkin or sunflower seeds
  • 1 tbs of parmesan cheese, grated or shaved)
  • 3-4 tbs olive oil
  • 1 tbs lemon juice
  • salt and freshly ground black pepper
Instructions
  1. Leave on or remove skin of fruit as needed. Slice the fruits and pour the lemon juice on them, to prevent discoloration. Place the rocket in a salad bowl. Drizzle with extra virgin olive oil just to coat.
  2. Add the salt and black pepper and toss well. Scatter the nuts or seeds. Serve with parmesan cheese on top.
  3. Hint: Avoid soaking the salad so keep the dressing for adding separately.

Potato and Rocket Pizza
Potato and Rocket Pizza
 
Author:
Recipe type: Pizza
Serves: 3-4
Ingredients
  • 1 quantity Basic pizza dough – see recipe below
  • ⅔ cup rocket mixed with cashew and parmesan
  • ½ tbs olive oil
  • 350g potatoes, unpeeled
  • olive oil cooking spray
  • 50g rocket
  • For the Pizza dough:
  • 1 cup warm water
  • 1 tbs honey
  • 1-1/2 tbs olive oil
  • 1 tbs dry milk
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 cups flour (All purpose)
  • 1 cup semolina flour
  • 1 tbs corn meal
  • 3 tsp yeast
Instructions
  1. Preheat oven to 200°C. Grease a 30cm round pizza tray.
  2. Place base on prepared tray. If Using fresh dough roll dough into a 30cm round. Place on prepared tray. In a food processor put ½ tbs oil, rocket, cashews and parmesan and blend.
  3. Spread with rocket dip. Thinly slice potatoes. Place, in a single layer, overlapping slightly, over dip. Spray potatoes with oil. Sprinkle with salt and freshly ground black pepper. Bake for 15 to 20 minutes or until pizza base is crisp.
  4. Top with rocket and serve
  5. To make Pizza dough
  6. Either make in the bread machine. Remove when done, put dough in a greased bowl and cover. Rise in warm area till ready to roll out.
  7. If by hand, mix water with yeast (wait 5-10 minutes). Add all other ingredients and mix, add yeast. Mix till forms a dough ball. Remove and knead 8-10 minutes. Then put in greased bowl, cover & rise. Roll out and put in pan sprinkled with a little corn meal.

Rocket pesto
Rocket pesto
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90gms toasted almonds
  • 1 lemon, juice
  • 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.

Rocket and parmesan frittata
Rocket and parmesan frittata
 
Author:
Recipe type: Frittata
Serves: 4
Ingredients
  • 7 large eggs
  • 1 leek, a finely sliced
  • rocket leaves, roughly chopped
  • ½ cup parmesan, grated (keep some for grilling)
  • salt and pepper
  • 1 tbs olive oil
  • fresh rocket to serve
Instructions
  1. In a bowl crack eggs then beat adding rocket leaves and parmesan. Season with salt and pepper. Turn on grill high heat.
  2. In a fry pan heat 1 tbs olive oil adding leek and sweat 1 minute and add mixture. To have all egg cook lift edges with a spatula and let the egg run into the space. When near finished put some additional parmesan on top, cover handle with alfoil and pop under grill and watch closely while lightly browning the top and the cheese melts. Serve with fresh rocket

 

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.

 

Lettuce Mix

Lettuce Mix – August

Spray free. No chemicals.

Lettuce Mix

Spring is in the air, and seedlings are popping up left right and centre.  Consistent day time temperatures in the low twenties means the soil is warm enough to signal LIFE to the seeds buried underground.

To celebrate, Harvest Hub has created our own home-style Spring Lettuce Mix: green and red oak, baby cos, baby spinach, chard, mustard leaves, watercress, rocket and baby chard or beetroot leaves. Available in the Veature Veg section.

Ruby Grapefruit

Ruby Grapefruit

Ruby Grape Fruit two cut

Ruby Grapefruit from Peats Ridge, north of Sydney, is an excellent source of Vitamin A and C.

Here are some innovative ways to use them.

Crepes with Ruby grapefruit and mascarpone

Grapefruit and rocket salad

Grilled Fish with Ruby Grapefruit

 

Crepes with Ruby grapefruit and mascarpone

Crepes with Ruby grapefruit and mascarpone
 
Crepes with Ruby grapefruit and mascarpone
Author:
Recipe type: Dessert
Ingredients
  • 250g plain flour
  • 10g castor sugar
  • 50 ml (2 cups) milk
  • 3 eggs
  • 50g unsalted butter, melted, plus extra for greasing pan
  • 240g mascarpone
  • For dusting: pure icing sugar
  • For caramelising ruby grapefruit:
  • 2 ruby grapefruit
  • 400g castor sugar
  • 50ml brandy
Instructions
  1. In a bowl sift together dry ingredients and ¼ teaspoon salt. Whisk milk, eggs and melted butter in a separate bowl to combine, add to dry mixture, whisking to combine. Pass through a sieve into a jug. Add a little extra milk, if necessary, to thin to pouring consistency and refrigerate to rest (2-3 hours).
  2. Preheat oven to 160C.
  3. For caramelising Ruby grapefruit:
  4. Remove rind from grapefruit with a peeler, then remove and discard pith, finely slice rind and set aside. Slice grapefruit into rounds, place in a bowl with their juice, set aside. Bring sugar and 50ml water to boil in a small saucepan, stirring to dissolve sugar, then brush down sides of pan with a wet pastry brush. Cook over medium heat until caramelised (15-20 minutes). Add rind, grapefruit and brandy (be careful, it will flame) and cook until rind is tender and caramel is of drizzling consistency (1 minute).
  5. Meanwhile, heat a 25cm diameter frying pan over medium heat, brush pan with butter and pour enough mix to thinly cover the bottom of the pan (about 60ml). Cook until brown (2-3 minutes), turn and cook until cooked through (1 minute). Transfer to a tray, set aside to cool and repeat with remaining mixture.
  6. Spread crêpes with mascarpone, then fold into quarters. Place on an oven tray lined with baking paper, sprinkle with icing sugar and warm in oven (2-3 minutes). Transfer to plates, spoon over grapefruit mixture and serve immediately.

 

Grapefruit and rocket salad

Grapefruit and rocket salad
 
Author:
Recipe type: Salad
Ingredients
  • • 2 Ruby grapefruit
  • • 1 bunch asparagus, woody ends trimmed, cut diagonally into 5cm pieces
  • • 2 tbs olive oil
  • • 150g baby rocket leaves
Instructions
  1. Use a small knife to peel grapefruits. Segment over a bowl to collect juices. Cook asparagus in boiling water for 2 minutes or until bright green. Refresh under cold running water. Drain well.
  2. Combine reserved grapefruit juice and oil in a bowl. Season with salt and pepper.
  3. Place the rocket, asparagus and grapefruit wedges in a large bowl. Drizzle with dressing and serve immediately.
  4. To segment a grapefruit:
  5. Use a small, sharp knife to peel the skin and remove the white pith. Slice down either side of the segments, cutting close to the white membranes, and lift out segments.

 

Grilled Fish with Ruby Grapefruit

Grilled Fish with Ruby Grapefruit
 
Author:
Recipe type: Grill
Ingredients
  • 4 portions of skinless fish fillets such as cod, haddock or whiting (about 150 g each)
  • 2 Ruby grapefruit
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • 2 tbs olive oil
  • 4 tbs butter, room temperature
  • Juice of ½ lemon
  • 2 tbs minced fresh parsley
Instructions
  1. Preheat the grill.
  2. Arrange the fish in one layer in a shallow dish. with a sharp knife, remove the skin and pith from the grapefruit. Working over a bowl to catch the grapefruit juice, cut the grapefruit segments from their surrounding membranes putting aside the segments in a small bowl. Blend the coriander, olive oil, reserved grapefruit juice and a pinch each of salt and pepper. Pour over the fish and let it stand for 10 to 15 minutes. Arrange the fish on a shallow oven dish and grill for 4 to 5 minutes in middle of oven. Combine the butter, lemon juice and parsley and spoon over the cooked fish. Serve with the grapefruit sections.