Tarragon

Tarragon grown in Leppington

Tarragon

Grown in Leppington, NSW

 

Tarragon has a anise flavour – a subtle hint of licorice.

Great in sauces for vinegar, mayonnaise and home-made mustards.

Making tea

Tarragon tea helps with digestion and relaxant. Just pop some leaves into a cup with hot water. Let it infuse and then drink the water.

How to Store

Pop into a glass of water (in winter no cover needed) and when hot days put a plastic/paper bag over the top to keep in humidity.

Freeze the leaves by popping into a freezer bag/container.

Dry leaves – as soon as the leaves are dry, store them in airtight containers.

Recipes for Tarragon:

  1. Tarragon Mushrooms
  2. Tarragon Vinegar
  3. Tarragon Mayonnaise
  4. Tarragon vegetable crumble

 

Tarragon Mushrooms

Tarragon Mushrooms
 
Author:
Recipe type: Meal
Serves: 2
Ingredients
  • 500gms button mushrooms
  • 3 tbs parsley, chopped
  • 2 tbs tarragon, chopped
  • 2 garlic cloves, chopped
  • 1 lemon, juice
  • 1 tomato, chopped
  • 1 cup water
  • ¼ cup olive oil
  • 1 bay leaf
  • Ground pepper and salt to taste
Instructions
  1. In saucepan put oil with mushrooms and garlic fry, then add water, parsley, tarragon, garlic and lemon juice. Then add tomato, bay leaf and bring to boil. Cover and simmer for 8 minutes until water has vaporized. Add salt and pepper to taste.
  2. Serve hot or chilled on crusty bread or a bed of rice with steamed buk choi.

Tarragon Vinegar
Tarragon Vinegar
 
Author:
Recipe type: Salad vinegar
Ingredients
  • 2 cups white wine vinegar
  • 25gms fresh tarragon leaves
  • Sterilized jar with lid (another one one week later)
Instructions
  1. In a saucepan (non aluminium) put white wine vinegar with bruised tarragon leaves (pinch them). On low heat simmer off 5 minutes. Then cool and into a sterilized bottle pour contents. Pop on lid and let stand one week.
  2. After one week open jars and strain out herbs. Have new sterilized bottles. Put vinegar into new bottles with a sprig of the herb and store in fridge. Lasts about 1 to 2 months.
  3. If using metal lids with no paper base in lid then put plastic wrap over jar so metal does not come in contact with vinegar. If it does it can change the colour and affect flavor.

Tarragon Mayonnaise
Tarragon Mayonnaise
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 3 tbs mayonnaise (without sugar try TomY)
  • ½ cup ricotta cheese
  • 1 egg yolk boiled, finely grated
  • ½ lemon, juice
  • Rind of lemon
  • 2 tabs tarragon, chopped
  • 2 tbs parsley, chopped
Instructions
  1. In a bowl put mayonnaise and ricotta and beat together then add remaining ingredients. Cover and refrigerate. Use within the day.
  2. Serve with vegetables or fish.

 

Tarragon vegetable crumble

Tarragon vegetable crumble
 
Author:
Recipe type: Meal
Serves: 4-6
Ingredients
  • 2 ½ cups skim milk
  • 2 cloves garlic, crushed
  • 4 lengths spring onions, sliced
  • 3 carrots, julienne (thin sticks)
  • 1 tsp fresh tarragon, chopped
  • 1 zucchini, sliced
  • 1 capsicum, sliced
  • 2 potatoes, cooked and diced
  • 2 tbs cornflour
  • 1 cup cheddar cheese, grated
  • Nutmeg
  • 3 tbs parmesan cheese
  • ½ cup pine nuts
  • 1 tbs chopped parsley
  • 2 cups dry pasta
Instructions
  1. Pre-heat oven 190C.
  2. In a saucepan put milk, garlic, onions and carrots and bring to simmer for 8 minutes. Then add tarragon, zucchini and capsicum. In a small cup put cornflour with some hot water and mix until dissolved. Mix into saucepan until mixture thickens then add potatoes, pasta, cheddar cheese and nutmeg.
  3. Place mixture into a casserole dish. Then sprinkle on top parmesan cheese, pine nuts, parsley. Put into oven for 5 to 10 minutes until golden brown on top. Serve with rice or salad.

 

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.