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.
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.
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
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.
Add the salt and black pepper and toss well. Scatter the nuts or seeds. Serve with parmesan cheese on top.
Hint: Avoid soaking the salad so keep the dressing for adding separately.
Preheat oven to 200°C. Grease a 30cm round pizza tray.
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.
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.
Top with rocket and serve
To make Pizza dough
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.
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.
In a bowl crack eggs then beat adding rocket leaves and parmesan. Season with salt and pepper. Turn on grill high heat.
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
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.
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.
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.
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.
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.
To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
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
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.
50g unsalted butter, melted, plus extra for greasing pan
For dusting: pure icing sugar
For caramelising ruby grapefruit:
2 ruby grapefruit
400g castor sugar
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).
Preheat oven to 160C.
For caramelising Ruby grapefruit:
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).
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.
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.
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
Preheat the grill.
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.