Farm recipes Week 1718

Farm recipes Week 1718

Italian Cabbage Sausage blog

These recipes are Budget meals at $2.50 per serve using this week’s Harvest Hub Value Bag Week 1718 

Farm Recipes……

Italian Cabbage Sausage

Stir-fried Noodle and Choi Sum with optional fish/meat of choice

Kale Tart

Spicy Warm Potato Salad

Vegetable Frittata

 

Italian Cabbage Sausage

Italian Cabbage Sausage
 
This uses wheat gluten or known as gluten flour (mostly protein) which should only be used as an additive and where the starch and bran have been removed. Bread flour, on the other hand is high in gluten.
Author:
Recipe type: Meal
Serves: 6
Ingredients
  • 2¼ cups wheat gluten (super-powered flour that is all gluten and very little starch.)
  • Substitute for wheat gluten (Bread flour or Try ‘No egg’ as a binder which has potato and tapioca flour)
  • ½ cup yeast flakes
  • ¼ cup chickpea flour
  • 2 tbs Veggie Seasoning
  • ¼ cabbage, shredded finely
  • 2 tbs onion, chopped
  • 1 to 2 tbs fennel seed, ground
  • 2 tsp black peppercorns, freshly ground
  • 2 tsp paprika, ground
  • 1 tsp chili flakes,
  • ½ tsp oregano, fresh or dried
  • 1 tsp salt
  • ⅛ tsp allspice, ground
  • 2 cups water (add more if too dry)
  • ¼ vinegar
  • 6 cloves garlic, minced
  • 2 tbs olive oil
  • 2 tbs soy sauce
Instructions
  1. In a large bowl, mix together all of the dry ingredients.
  2. Then in another bowl whisk together the water, vinegar, garlic, olive oil and soy sauce and using a fork, gently stir into the other bowl with the dry ingredients.
  3. Shape ½ cup of this dough into a log and place on piece of aluminum foil and roll up, twisting ends. Place in the fridge overnight or for 30 minutes minimum.
  4. After 30 minutes boil a saucepan of water and place a bamboo steamer on it. Put the sausages over the steamer for 30 minutes. Take the sausages out and cool. Remove from foil, slice and serve with mash potato and vegetables.

Stir-fried Noodle and Choi Sum with optional fish/meat of choice
Stir-fried Noodle and Choi Sum
 
Optional: • A meat/fish of choice. Try ⅔ pork chops, thinly sliced Condiment: • ½ cup rice vinegar • ½ tsp sugar • Either green capsicum, finely sliced or 1 jalapeno pepper, sliced Place rice vinegar, sugar and capsicum/jalapeno pepper in a small bowl, stir.
Author:
Recipe type: Stir Fry
Serves: 4
Ingredients
  • ½ package rice noodles or Hokkein Noodles (Harvest Hub)
  • 4 tbs olive oil
  • 2 eggs, lightly beaten
  • 6 garlic cloves, minced
  • 1 tbs light soy sauce
  • 1 tbs fish sauce
  • 2 cups Choi Sum
  • A dash dark soy sauce, optional
  • 4 stalks of shallots, sliced diagonally, about ½ cup
  • 4 lime wedges, to garnish
Instructions
  1. Soak noodles in hot water until softened, about 5 minutes; drain and set aside.
  2. Heat 2 tablespoons olive oil in a wok. Beat two eggs in a bowl and then pour them into the wok. Tilt the wok so the egg will spread to make a thin omelette. Cook for one minute and flip once. Place on the cutting board and shred; set aside.
  3. Heat wok on high heat and add 2 tablespoons canola oil and garlic. When garlic is yellow, stir in pork, light soy sauce, and fish sauce and cook until the pork is cooked. Stir in Choi Sum, cook for 30 seconds, and then stir in noodles. When the noodles are cooked, stir in green onion and shredded omelette; remove and serve with lime wedges and condiment below.

Kale Tart
Kale Tart
 
Author:
Recipe type: Pie
Serves: 4
Ingredients
  • 40g butter
  • 40g olive oil
  • 2 onions shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 3-4 kale, any tough stems removed
  • ¼ cup apple juice
  • 30g currants
  • 50g toasted pine nuts
  • ½ tsp lemon zest, finely chopped
  • 125g light sour cream
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • To make Flaky Pastry - Sour cream flaky pastry
  • 125 g plain flour
  • 100 g unsalted & chilled butter
  • 60 ml sour cream
Instructions
  1. Preheat oven to 180C fan forced.
  2. See pastry recipe below.
  3. Line a tart tin with pastry, prick base and chill for 10 minutes. Line the pastry with baking paper, cover with dried beans and blind bake for 15 minutes. Remove beans and paper and cook for a further 10 minutes, allow to cool. Reduce the oven to 160C fan forced.
  4. Meanwhile heat olive oil and butter in a large frying pan, cook shallots and garlic until soft, then set aside. In the same pan cook the kale until wilted, then deglaze with verjuice.
  5. In a food processor combine cooked shallots and half the cooked kale to a puree.
  6. In a large bowl combine kale puree with remaining cooked kale, currants, pine nuts and lemon, stirring until well combined. In a small jug whisk together the cream, eggs, salt and pepper. Add to the kale mixture, stirring to combine.
  7. Carefully pour the kale mixture into the prepared pastry case and bake in prepared oven for 35-40 minutes. Serve.
  8. Flaky pastry
  9. Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually.
  10. Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
  11. Blind bake at 200C for 12 minutes (put baking paper on top cover with rice). Remove the paper and weights and bake for a further 5 minutes.
  12. NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed.

Spicy Warm Potato Salad
Spicy Warm Potato Salad
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 6 potatoes, peeled and cut into slices about 1cm thick
  • 3 tbs olive oil, quite green and rough
  • 1 tbs basil, chopped
  • sea salt and freshly ground black pepper
  • pinch of paprika
  • 1⁄2 tsp cumin seeds
  • For serving:
  • olive oil for frying
  • 2 or more flour tortillas
  • feta cheese
  • harissa (hot chilli sauce)
Instructions
  1. Boil the potatoes in plenty of salted water until they are very soft: almost, but not quite, to breaking point. Drain well. Put them in a bowl and pour over the olive oil, add the basil and season with salt and pepper. Mix very gently.
  2. Lay the potato slices flat on a plate and pour the olive dressing they were just mixed in on top. Sprinkle with paprika. Toast the cumin seeds for a few seconds in a dry frying pan and let them be your finishing touch.
  3. To serve,
  4. Make a quick imitation of a real Arabic bread – melawah – so heat a little olive oil in a frying pan and fry the tortillas for about 30 seconds on either side. Serve with the feta cheese and harissa.

Vegetable Frittata
Vegetable Frittata
 
Author:
Recipe type: Tart
Serves: 4
Ingredients
  • 400g Brushed potatoes, peeled and diced 2cm squares
  • 1 -2 onions, sliced
  • oil, for brushing
  • 1 broccoli, cut into slices
  • 1 zucchini, cut into thin rounds
  • 6 eggs
  • freshly-ground black pepper
  • ½ tsp dried Italian herbs (basil, oregano or marjoram)
  • 2 tbs grated parmesan cheese
Instructions
  1. Preheat oven 180C.
  2. Brush a 20cm pie plate or tin with a little oil to prevent sticking.
  3. Place potatoes and onion in a layer over the base. Cover with foil and bake for 30 minutes or until just soft or for a quicker result stir-fry 2-3 minutes in a frypan. Arrange broccoli and zucchini over potato. Beat eggs lightly and pour over vegetables. Season with pepper and herbs, sprinkle cheese over.
  4. Bake uncovered for 20-25 minutes or until just set. Allow to cool for 5 minutes before cutting into quarters. Serve with a green salad.

 

Savoy Cabbage Preparation

Savoy Cabbage

Savoy Cabbage

What is the best way to prepare Savoy Cabbage?

Steaming.

Why?

Because it’s been shown that steamed cabbage which is full of fibre encourages the stomach acid bile to combine with it and in doing so the process helps lower cholesterol. It’s amazing how you can use food instead of pills to encourage your body to work better, to cope better and to then show the results of healthy eating in your skin, in the way you move about and the way you generally feel.

You are what you eat.

The natural compound, glucosinolate, is found in cabbage – when you crush it there is a mustardy smell which helps keep bugs away but also has been shown to reduce cancers and cholesterol. It  can do the most amazing things.  Other sources of glucosinolate include, Brussels sprouts, broccoli, cauliflower, broccoli sprouts, kale and red cabbage. Read more…

The name of the Glucosinaolate in Savoy Cabbage is called Sinigrin.

“The sinigrin in cabbage can be converted into allyl-isothiocyanate, or AITC. This isothiocyanate compound has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer.”  Whole Foods.co

 

Savoy Cabbage Stir fried
 
Author:
Recipe type: Stir-fry
Ingredients
  • 500g Savoy cabbage
  • 3 tbs butter
  • 1 clove garlic, crushed
  • 3 tbs soy sauce
  • ¼ cup water
  • salt and freshly ground pepper
Instructions
  1. Remove and discard the outer leaves of the cabbage. Cut the cabbage in half, lengthwise, remove and discard the core. Cut each half in half again and then slice finely. Place in a colander under running cold water and shake
  2. to remove excess water. In a deep, wide frying pan or wok place the water, salt and two tablespoons of the butter, garlic, soy sauce over a high heat and stir. Add the shredded cabbage and toss over a high heat for 3-5 minutes until the cabbage has softened. Turn off the heat, cover and allow to rest for a minute or two. Toss the remaining butter and freshly ground black pepper
  3. through the cabbage before serving.

Savoy cabbage soup and soup croutons
 
Author:
Recipe type: Soup
Ingredients
  • 5 tbs olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • ½ tsp salad sprinkle seeds (Harvest Hub)
  • 1 savoy cabbage, shred finely
  • 1 potato, peeled and diced
  • 1 litre vegetable stock
  • sea salt
  • 1 tbs of white vinegar (optional)
  • 1 red chilli, deseeded and thinly sliced
  • 80g Parmesan, grated (optional)
  • For soup croutons:
  • 8 thin slices baguette (Harvest Hub)
  • Olive oil
  • 1 firm tomato, grate
  • 1-2 garlic cloves, peeled
Instructions
  1. In a soup pot heat four tablespoons of oil and sweat the onions adding the garlic and salad sprinkle, and cook for two minutes. Set aside 5 leaves. Then shred the rest add to pot with potato and stir three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Season with salt and pepper. If you wish an intense flavour put in some white vinegar about a tablespoon. Remove from the heat, allow to cool.
  2. Use a hand blender and blend the soup. Taste and season.
  3. To make the croutons:
  4. Preheat the grill on high. On a baking sheet place bread and drizzle with oil. Grill for a couple of minutes each side. Rub the croutons with garlic, brush with tomato and finish with a sprinkle of salt.
  5. To serve:
  6. In a fry pan heat two tablespoons of oil add cabbage 5 shredded leaves and sweat with chilli and salt until cabbage soft.
  7. Spoon the soup into bowls, add grated Parmesan then top with the fried cabbage and finish with a few extra salad seeds to add crunch.

 

Savoy Cabbage

Savoy Cabbage

Savoy Cabbage growingThe heart of this cabbage is crisp whilst the outside leaves are a crinkled dark green. It has a mild sweet flavour and the outside leaves are tender enough for making wraps, finely slicing into stir fry. It’s high in Vitamin C and A so all good too.

What you didn’t know about Savoy.

  • It takes up to 88 days to form the head.
  • Doesn’t smell when you cook it.
  • Harvesting cut at the lowest point leaving the outer leaves attached to the stalk. It sprouts again! The next cabbage will grow on the stem after the cabbage head is removed.
  • Cabbages breath slowly – so storaged well they can last weeks.

How to store

In the refrigerator in a container. If tupperware one vent open one closed or with a lid container pop open one end to let air in in.

Savoy cabbage soup and soup croutons
 
This is a quick and easy soup to do.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 5 tbs olive oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • ½ tsp salad sprinkle seeds (Harvest Hub)
  • 1 savoy cabbage, shred finely
  • 1 potato, peeled and diced
  • 1 litre vegetable stock
  • sea salt
  • 1 tbs of white vinegar (optional)
  • 1 red chilli, deseeded and thinly sliced
  • 80g Parmesan, grated (optional)
  • For soup croutons:
  • 8 thin slices baguette (Harvest Hub)
  • Olive oil
  • 1 firm tomato, grate
  • 1-2 garlic cloves, peeled
Instructions
  1. In a soup pot heat four tablespoons of oil and sweat the onions adding the garlic and salad sprinkle, and cook for two minutes. Set aside 5 leaves. Then shred the rest add to pot with potato and stir three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Season with salt and pepper. If you wish an intense flavour put in some white vinegar about a tablespoon. Remove from the heat, allow to cool.
  2. Use a hand blender and blend the soup. Taste and season.

 
Stir-fried Savoy Cabbage
 
Boy even quicker to do.
Author:
Recipe type: Stir Fry
Serves: 4
Ingredients
  • 500g Savoy cabbage
  • 3 tbs butter
  • 1 clove garlic, crushed
  • 3 tbs soy sauce
  • ¼ cup water
  • salt and freshly ground pepper
Instructions
  1. Remove and discard the outer leaves of the cabbage. Cut the cabbage in half, lengthwise, remove and discard the core. Cut each half in half again and then slice finely. Place in a colander under running cold water and shake
  2. to remove excess water. In a deep, wide frying pan or wok place the water, salt and two tablespoons of the butter, garlic, soy sauce over a high heat and stir. Add the shredded cabbage and toss over a high heat for 3-5 minutes until the cabbage has softened. Turn off the heat, cover and allow to rest for a minute or two. Toss the remaining butter and freshly ground black pepper
  3. through the cabbage before serving.

 
Asian-style slaw
 
Slaw with a twist. 2 days in fridge.
Author:
Recipe type: Slaw
Serves: 4
Ingredients
  • 4 tbs peanut or canola oil
  • Juice of two limes
  • 1 tbs sriracha, an Asian chili sauce you can find in the international section of your grocery store
  • 1 head savoy cabbage, finely chopped or shredded
  • ¼ cup toasted peanuts
  • ½ cup shredded carrots
  • ¼ cup chopped cilantro
Instructions
  1. Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.