grow | dill

By MEREDITH KIRTON

Some people only know dill as an insult, yet dill is nothing to hide.  In fact, it’s delicious, both as foliage and as a seed for flavouring.  It is a little difficult to grow, with a tendency in warmer climates to flower then seed prematurely and leave you bitter, less palatable leaves.

The trick is to only sow it from seeds directly into the soil, rather than transplant it from seedling, as the seeds seem to take better, and any transplant shock or stress will trigger it to bolt into bloom.  In summer, so your dill seeds in a partially protect area, as heat stress can also cause it to flower early.

It’s fast too, with a plant going from seed to maturity in about 8 weeks, so stagger your seed sowing by a few months so that you have successive crops of foliage germinating and handy for the kitchen.  Keep feeding with liquid fertiliser every 2-3 weeks, and pinch prune out any flowers as they appear, unless you are wanting the dill seeds.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | dill

By MANDY SINCLAIR

Storage:

Once picked dill wilts very quickly. Spray lightly with water, wrap in damp kitchen paper then seal in a plastic bag. Refrigerate for up to 5 days.

What to do with glut

• Preserve

Dill mayonnaise

2 egg yolks
2 tsp lemon juice
100ml olive oil
100ml vegetable oil
2 tbsp chopped dill

1. Place yolks, lemon juice and a pinch of salt into a small food processor. Process until thickened. With motor running add combined oils in a slow thin stream, until mayonnaise is thick and creamy. Add dill and pulse to combine. Taste for seasoning.
Store in an airtight container, refrigerated for up to 1 week.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | rocket

By MANDY SINCLAIR

Storage:

Rocket is best picked just before using, however if you do need to store rinse well and place in a plastic resealable bag. Refrigerate for up to 3-4 days.

What to do with glut

• Preserve

Rocket & pine nut pesto

Wash and dry 1 bunch of rocket. Place in a food processor with ¾ cup of grated parmesan, ¼ cup toasted pine nuts and 1 chopped garlic clove. Process until finely chopped. Season well, add ¼ cup of extra virgin olive oil and process until smooth. Transfer to a sterilized jar, cover the surface with a little extra oil and seal. Store refrigerated for up to 2 weeks.
Use as a spread on bruschetta or as a sauce for pasta or gnocchi.

Makes 2 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | rocket

By MANDY SINCLAIR

Rocket & olive salad with crisp haloumi

1 bunch rocket, ends trimmed, halved
250g grape tomatoes, halved
2 lebanese cucumbers, quartered, seeded, chopped
1 red capsicum, sliced
1 small red onion, halved, thinly sliced
½ cup pitted black olives
½ cup mint leaves, torn
¼ cup extra virgin olive oil
Juice of 1 lemon
1 tsp sugar
1 tbsp olive oil
180g haloumi, thickly sliced
1 tbsp plain flour

1. Place rocket, tomato, cucumber, capsicum, onion, olives and mint in a large bowl.
2. Mix together extra virgin olive oil, lemon juice and sugar.
3. Heat olive oil in a non-stick frying pan on medium. Dust haloumi slices in flour, shaking off excess. Cook haloumi, turning, for 2-3 mins, until golden all over.
4. Drizzle dressing over salad and toss to combine. Serve with haloumi.

Serves 4

Tip
Haloumi is best eaten immediately after being cooked, that way the outside remains crisp and the inside soft.

try this …….
Wilted rocket in balsamic with steak
Heat 1 tbsp olive oil in a frying pan on medium. Add 2 bunches rocket. Cook for 1-2 mins, until just wilted. Add 1 tbsp balsamic vinegar. Simmer for 1 min, until vinegar is syrupy. Serve alongside chargrilled beef.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

grow | parsley

By MEREDITH KIRTON

Parsley actually has quite a few forms, from common curled parsley that most people recognize as the garnish from butchers windows of prawn cocktails in the ‘70s right through to the lesser known types like French Parsley, which is also known as Chervil.  All are actually related to the carrot and parsnip, which is no surprise to those of you who know of Hamburg parsley, the cultivar that develops a carrot like white root with a delicate parsley flavour.  All parsleys can actually have both the seed, root, stalk and leaf eaten, so long as they are washed properly.

In vogue today is Continental or Flat leafed parsley, which is also known as Italian parsley.  It features in recipes like tabouleh and has a stronger flavour and leaf less prone to wilting. Coriander, or Chinese parsley, is also very popular, probably because of the increase in Asian food, and it lends an almost citrus-like freshness to foods.

The trick with growing all types is to sow seed directly into position.  None of this family really likes transplanting, and the stress of doing so can trigger plants to prematurely “bolt” or go to seed. To encourage healthy, vigorous growth, plant in full sun in well drained soil, and feed every 3 weeks with a liquid feed like seaweed solution or fish emulsion.

Actually, one of the easiest ways to always have a supply of parsley is actually to let plants mature a seed naturally, that way they will pop up when the climatic situation is perfect.  Also, the flowering heads of this whole family are great at attracting beneficial insects to the garden, which in turn will help keep your plant attacking insects in check.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | parsley

By MANDY SINCLAIR

Storage:
Pick or cut parsley with a good length of stalk attached. Place stalks in a jug of water and store in the fridge for 3-5 days.

What to do with glut

Newly picked parsley has the most delicate texture, flavor and smell. Use in salads, sauces, pies, stews, scrambled eggs. The most versatile of all herbs, the options for use are endless.

• Freeze

Parsley butter

Combine 125g softened butter with 1/4 cup chopped parsley and season well. Spoon onto a large piece of baking paper and roll into a log. Seal ends and refrigerate until for 1 hr, until firm. Store, refrigerated for up to 1 month. Use on grilled meat or chicken. As a base for a white sauce or to pan-fry fish in.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | parsley

By MANDY SINCLAIR

Parsley & garlic tart

2 sheets frozen shortcrust pastry, thawed
1 small head garlic
1 ½ cups cream
2 tsp Dijon mustard
3 cups flat leaf or curly parsley leaves, washed, dried
3 eggs, lightly beaten
1 cup mint leaves
2 tbsp extra virgin olive oil

1. Preheat oven to 200C or 180C fan. Wrap garlic in foil and bake for 45 mins, until tender. Set aside to cool.
2. Meanwhile, cut one sheet of pastry into 4 even strips. Press pastry strips around the edges of remaining sheet of pastry, to form one large square. Ease into a greased 23cm loose-based flan pan to line base and sides. Trim edges. Chill for 20 mins.
3. Reduce oven temperature to 180C or 160C fan.  Cover pastry with baking paper and fill with pastry weights, rice or dried beans. Blind bake for 20 mins. Remove paper and weights and bake for another 10 mins.
4. Squeeze garlic from skin. Place flesh in a saucepan with cream and mustard. Bring to boil on medium heat. Remove from heat. Add 2 cups of the parsley and stir until parsley wilts. Remove from heat. Using a hand blender, blend until smooth. Season.
5. Add eggs to warm parsley cream, whisking until well combined. Pour into prepared pastry shell. Bake for 30-35 mins, until filling has just set. Sit in pan for 10 mins.
6. Toss together remaining parsley, mint and extra virgin olive oil. Season. Serve tart in wedges topped with parsley salad. Can be eaten warm or at room temperature.

Serves 6

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS