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
 
Author:
Recipe type: Meal
Serves: 4-5
Ingredients
  • chicken breast, cut into 5 strips
  • taste freshly ground pepper
  • ¼ 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
 
Author:
Recipe type: Rice
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
 
Author:
Recipe type: Stew
Serves: 2
Ingredients
  • 1 kg lamb shank, 1 piece
  • ½ daikon, cut into thick slices
  • 1 onion, quartered
  • 3 cm fresh ginger, crushed
  • 3 garlic cloves, chopped
  • ¼ tsp red peppers, chopped
  • Salt
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • ½ tsp paprika
  • 1 tomato, chopped
  • ½ 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. To make the sauce:
  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
 
Author:
Recipe type: Stew
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
  • ½ 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
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 250g fillet steak (substitute sweet potato)
  • ½ tbs olive oil
  • Sea salt and freshly ground black pepper
  • 1-2 persimmons
  • 1 red onion, chopped
  • ⅓ cup mint leaves
  • ⅓ bunch coriander
  • For the dressing:
  • 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.

 

Legumes & Seeds

Legumes & seeds

Meals at $2.50 a serve.

If you wish to add meat to these recipes simply give them a quick grill or fry, chop up and put into the recipe at the end of cooking.

  • Red lentil and carrot stew
  • Baked Veg with tomato sauce & pumpkin seeds
  • Mushroom Salad
  • Chickpea curry
  • Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
  • Red lentil and carrot stew

Red lentil and carrot stew
 
Author:
Recipe type: Stew
Serves: 2
Ingredients
  • 2 tbs oil
  • 2 tbs oil
  • ⅓ red onion
  • ⅓ red onion
  • 2 cloves of crushed garlic
  • 2 cloves of crushed garlic
  • 4 diced carrots
  • 4 diced carrots
  • 250gm red lentils, washed carefully and picked over for impurities
  • 250gm red lentils, washed carefully and picked over for impurities
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 4 tomatoes, roughly chopped
  • 4 tomatoes, roughly chopped
  • 1 tbs dried basil
  • 1 tbs dried basil
  • 100 ml milk (of your choice)
  • 100 ml milk (of your choice)
  • 1 tsp dried chili flakes (to taste)
  • 1 tsp dried chili flakes (to taste)
  • Salt and pepper to taste
Instructions
  1. Fry the onion and garlic until the onion has a translucent quality. Add carrots and stir as they cook. After 5 mins on a medium heat add all the other ingredients with the exception of the milk.
  2. Check frequently to make sure you don’t have to add water. At 350 ml you have a stew. If you add 600 ml of water you have a soup.
  3. Once the lentils are thoroughly mushy and cooked, add the milk to the soup. If you plan on keeping your leftovers for a few days, don’t add the milk until you heat your leftovers up. You can add warm milk to the cooked lentils and carrots.

Making your own tomato sauce

Cooking tomatoes are fully ripened on the vine so they develop maximum flavour, but they are soft – fine for cooking, but don’t try to cut one for your sandwich – it’ll be messy… If for some reason they are not ripe then pop them near apples or pears and within a couple of days they will be ready.

Start with 2 kg of roughly chopped cooking tomatoes. 

You’ll need a big saucepan with a heavy base:

Basically give them a good rinse, add a little water and 1 teaspoon of salt to your saucepan, add the roughly chopped tomatoes and bring to the boil.  Stir regularly.  If you like to make a thick sauce, leave the lid off so the liquid evaporates – but otherwise put the lid on.

Cook for an hour or so, then let it cool down for about 15 minutes before transferring to a food processor. 

Process in small batches, and then push the pulp through a coarse sieve or colander to catch any seeds.

You’re now ready to make tomato or minestrone soup, or your own version of Spaghetti Bolognese or add to recipes. You can freeze it in zip lock bags, in icecube trays or in takeaway containers.

Baked Veg with tomato sauce & pumpkin seeds

Baked Veg with tomato sauce & pumpkin seeds
 
Brown rice takes 45mins to steam and another 10 to rest. Put it on before you start cooking.
Author:
Recipe type: Baked Vegetables
Serves: 2 large serves or 4 small ones
Ingredients
  • 300g homemade tomato sauce
  • 300g homemade tomato sauce
  • 200gms mushrooms,
  • 200gms mushrooms,
  • 2 red capsicum
  • 2 red capsicum
  • 5 small potatoes or 2 large
  • 5 small potatoes or 2 large
  • I sweet potato, peeled
  • I sweet potato, peeled
  • 3 thinly sliced cloves of garlic
  • 3 thinly sliced cloves of garlic
  • 2 tbs olive oil
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • Fresh ground black pepper and a pinch of salt
Instructions
  1. You’ll also need a large frying pan and a medium baking dish
  2. Preheat oven to 180 C.
  3. Wash & finely slice the sweet potato and the other potatoes first and then the mushrooms. Slice the capsicum into long thin strips discarding the seeds and core.
  4. Heat a tablespoon of olive oil and fry your garlic first, then add the potatoes. Layer into your baking dish. In the rest of the oil fry the mushrooms until well browned and layer over the potatoes adding your pinch of salt and the pepper. Throw the peppers into your pan and then put them in as your top layer.
  5. Stir the oregano into the tomato sauce. The sauce goes over the top and it’s baked for 20 mins.
  6. This is good hot or cold.
  7. If you want to melt some cheese on top you can. 15 minutes into the baking time wearing oven gloves and making sure you’ve a clear heat resistant surface to place it on take the dish out and sprinkle 50-100 grams of grated cheese on top. Place it on the top shelf of your oven, use your griller and watch to see it doesn’t burn in the next five minutes.
  8. You could also sprinkle it with pumpkin seeds before serving. Pumpkin seeds will give you extra minerals and Vitamin E.
  9. Eat over brown rice (or quinoa, or pasta or cous cous). Leftovers are terrific on toast.

Mushroom Salad
Mushroom Salad
 
Author:
Recipe type: Meal Salad
Serves: 4
Ingredients
  • 200gms mushrooms, thinly sliced
  • 200gms mushrooms, thinly sliced
  • Dressing:
  • Dressing:
  • 100 ml of olive oil
  • 100 ml of olive oil
  • 50ml of vinegar
  • 50ml of vinegar
  • 2 cloves of garlic, crushed
  • 2 cloves of garlic, crushed
  • Pepper, freshly ground
  • Pepper, freshly ground
  • Salt to taste
  • Salt to taste
  • coriander &/or parsley leaves, finely chopped.
Instructions
  1. This is good over brown rice, hot pasta, or on toast. It’s also good on its own or with some fresh baby spinach.
  2. Soak the chickpeas 6-8 hours before you use them. Soak all the chickpeas as we’ll use them in a number of recipes including a curry, some flat bread and in hummus. If it’s a hot day soak them in a big bowl in the fridge. Once you’ve soaked them rinse them and place them in a saucepan with sufficient cold water to cook. Cook for 45mins until firm but edible. Cook for longer if you like them softer.

Chickpea curry

Chickpea curry
 
Author:
Recipe type: Meal curry
Serves: 4
Ingredients
  • 1-2 cups chickpeas, cooked
  • 1-2 cups chickpeas, cooked
  • 2 sticks of the celery
  • 2 sticks of the celery
  • 2 shallots
  • 2 shallots
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 1 eggplant
  • 1 eggplant
  • 1 capsicum
  • 1 capsicum
  • 1 tbs ginger, grated
  • 1 tbs ginger, grated
  • 1 lime, zest & juice
  • 1 lime, zest & juice
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • Cumin
  • Cumin
  • Turmeric
  • Turmeric
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 50 ml water if it looks as if your vegetables are sticking
  • 50 ml water if it looks as if your vegetables are sticking
  • Cinnamon
  • Cinnamon
  • Coriander, finely chopped
  • Coriander, finely chopped
  • Coriander leaves for garnish
Instructions
  1. Fry the sliced shallots together with the garlic and spices over a medium heat, add the ginger and chilli and coriander.
  2. Then add the finely sliced celery, carrots, diced potato, and eggplant stirring frequently
  3. Throw in the capsicum and tomato.
  4. Add the water so the vegetables don’t catch. Note that the vegetables will express their own delicious liquid. Lower the heat. Put the lid on – remove it to stir every few minutes.
  5. Toss in a cup of the cooked chickpeas. When you are ready to dish up taste and adjust seasonings as necessary and then garnish with coriander leaves.
  6. This is yum on rice, noodles, pasta, cous cous or toast.

Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
 
This is a sweet dish and the lime juice is a necessary addition to counter the sweetness of fresh corn, capsicum and dried fruit.
Author:
Recipe type: 400g quinoa 1 clove of garlic, crushed 10-15 cherry tomatoes, cut in half 100g baby spinach 2 corn cobs of corn 1 line, juice & zest (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter) 1 red capsicum, chopped into small pieces. ½ bunch parsley, finely chopped 40-50 grams of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
Cuisine: Meal
Serves: 4
Ingredients
  • 400gm quinoa
  • 400gm quinoa
  • 1 clove of garlic, crushed
  • 1 clove of garlic, crushed
  • 10-15 cherry tomatoes, cut in half
  • 10-15 cherry tomatoes, cut in half
  • 100gm baby spinach
  • 100gm baby spinach
  • 2 corn cobs of corn
  • 2 corn cobs of corn
  • 1 line, juice & zest
  • 1 line, juice & zest
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • 1 red capsicum, chopped into small pieces.
  • 1 red capsicum, chopped into small pieces.
  • ½ bunch parsley, finely chopped
  • ½ bunch parsley, finely chopped
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 2 tbs olive oil
Instructions
  1. If your using the quinoa remember to rinse it well in water or it will taste bitter. Use a fine sieve or your quinoa will wash down the drain. If you don’t have a fine sieve stretch clean pantyhose, or a clean open weave kitchen cloth like a Chux over a coarse sieve.
  2. To cook the quinoa
  3. Place the rinsed and drained quinoa into a small saucepan with a liter of cold water and boil.
  4. Turn to a simmer (small bubbles rather than big roiling bubbles) for 10 minutes.
  5. Drain and allow to cool.
  6. No quinoa? You can use any grain or pasta with this dish. Penne is good. To cook the pasta always fill the largest saucepan you have three quarters full with water, pop a lid on the pan and bring to the boil, and follow the directions on the packet. If you’ve only a smallish saucepan, don’t crowd the pan with pasta – cook a smaller amount. Set the timer on your phone or oven so that you don’t end up with soggy pasta.
  7. Place into a large bowl with the cooked corn (steamed over the boiling pasta water in a saucepan sieve until bright yellow). Run a knife down your corn cob to remove the kernels. Do this in your largest bowl or saucepan so you don’t lose any.
  8. Add the cherry tomatoes, the baby spinach, the chopped capsicum, 40-50 grams of the nuts (pistachios, pinenuts, cashew or plain fresh peanuts) and ½ bunch of finely chopped Continental parsley.
  9. To toast the nuts
  10. Put nuts in a large fry pan and heat. Shake the pan or use a wooden spoon to stir them around. Watch them carefully. When they begin to brown take them off the heat. When cool enough to handle you can put them on a large chopping board and chop them with a large knife or food process them for no more than a second at a time until they are a rough chopped consistency. Toasting will freshen the nuts: if they’re already fresh there’s no need to.
  11. In a bowl whisk the olive oil, lime juice, pepper together and throw over the pasta and veg mix or the pasta and quinoa mix. Add salt to taste.

Rhubarb Recipes

Rhubarb Recipes

Preparation:

Remove the leaves (they’re mildly toxic, so DON’T feed to the rabbit or chooks!) and cut the stalks, then boil for about 7-8 minutes in a little water. Add sugar to taste.

Lentil and Rhubarb Stew With Indian Spices
 
Author:
Recipe type: Stew
Ingredients
  • 3 or 4 stalks rhubarb, strings removed, chopped
  • 1 cup orange lentils, well washed
  • 2 tbs minced ginger
  • 1 tbs minced garlic
  • 4 cardamom pods
  • 1 tbs mustard seeds
  • 2 cloves
  • 1 tsp cracked black pepper
  • 1 dried mild chili, optional
  • Salt
  • Chopped cilantro leaves for garnish
Instructions
  1. Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

Rhubarb Orange Tart
 
Author:
Recipe type: Pastry
Serves: 2
Ingredients
  • 3 slices frozen puff pastry, thawed
  • 1 orange
  • 1 cup orange juice
  • splash lemon juice
  • 1 tbs sugar
  • pinch cinnamon (optional)
  • 2 tsp corn starch
  • 2 tbs almond flour
  • 2 stalks rhubarb
Instructions
  1. Preheat the oven to 220 C.
  2. Pour the orange juice into a small saucepan. Add the corn starch and mix well. Add the sugar and cinnamon and stir well. Bring the sauce to a gentle boil, stirring, until it becomes clear ad thick. Remove from the heat and allow to cool.
  3. Thaw the 3 slices of puff pastry .Slice 1 into 8 thin strips to make the extra edges on the other two pastries. Wet the edge of all four edges of each puff pastry and lay the strips on each edge s that there is a slight rim on each pastry. Prick the center part of the bottom with a fork s that that part does not raise. Spoon 1 tablespoon of the orange sauce carefully onto the center bottom of each pastry. Sprinkle 1 tablespoon of almond flour on the orange sauce and spread on the bottom of the puff pastry evenly.
  4. Clean the rhubarb and slice in thin slices. Lay the rhubarb slices onto the almond orange sauce. Lightly wet the rim of each pastry ad sprinkle a teaspoon of sugar over the pastry- rhubarb and edging. Bake in the oven for 18-20 minutes or until golden brown. Serve the pastries with some orange sauce on top, and a slice of orange on the side.

 

 

Rhubarb Soup
 
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 2 stem rhubarb, chopped
  • 4 tbs red wine vinegar
  • 100gcaster sugar
  • 300g water
  • Greek-style yoghurt or mascarpone, to serve
Instructions
  1. Place the rhubarb in a bowl with two tablespoons water and cook in the microwave for 3-4 minutes to soften.
  2. In a pan, heat the red wine vinegar with the caster sugar and water. Bring to the boil and stir in the rhubarb. Serve with Greek yoghurt or a scoop of mascarpone cheese.