harvest | mango

By MANDY SINCLAIR

Storage:

Mangoes can be picked under-ripe as they will continue to ripen at room temperature. Once ripe, the skin will have a yellow to reddish blush, will feel slightly soft when touched and the perfume will become more intense. When ripe, mangoes should be stored in the refrigerator for up to 5 days.

What to do with glut

• Freeze

Cut mango cheeks from the stone and scoop flesh from skin. Place in an airtight container and freeze for up to 3 months. Use in smoothies, margaritas or cakes.

• Preserve

Mango ice cream

6 frozen mango halves
1/3 cup vanilla yoghurt
1 tbsp honey

Combine frozen mango, yoghurt and honey in a blender. Blend on high speed until smooth and creamy. Scoop into cones to serve if using immediately or pour into an airtight container and freeze until ready to serve.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | mango

By MANDY SINCLAIR

Mango cheesecakes

150g butternut snap cookies
60g butter, melted
250g cream cheese, at room temperature
¼ cup caster sugar
90g white chocolate, melted, cooled
½ cup cream, whipped
1 mango, halved, flesh thinly sliced

1 .Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse to combine. Place 2 tbsp of crumbs into 6 large serving bowls or glasses. Set aside.
2. Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Fold through chocolate and cream.
3. Divide between serving glasses. Top with mango slices. Serve immediately or refrigerate until ready to serve.

Serves 6

Tip
Prepare up to 4 hrs ahead of time and refrigerate until ready to serve.

try this …….
Frozen mango margarita
Place 4 frozen mango halves in a blender. Add ¾ cup margarita mix, ¼ cup tequila and 1 cup of ice. Blend until smooth. Pour into glasses and serve.

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

cook | peaches

By MANDY SINCLAIR

Barbecue pancakes with fresh peach compote

2 cup self-raising flour, sifted
¼ cup caster sugar
1¾ cups buttermilk
2 eggs
thick cream, to serve
peach compote
4 peaches, peeled, chopped
¼ cup maple syrup, plus extra to serve
½ cup pistachios, toasted, chopped

1. Combine flour and sugar together in a large bowl. Whisk buttermilk and eggs together and pour into a well in centre of dry ingredients. Whisk, to form a smooth batter.
2. Preheat flat barbecue plate and lightly grease. Drop ¼ cup measurements of batter on barbecue and cook for 2 minutes, until bubbles appear on surface and begin to pop. Turn pancake and cook for another 1-2 minutes, until golden. Repeat with remaining batter. Stack pancakes on a plate and keep warm.
3. Meanwhile, make compote. Combine peaches, maple syrup and pistachios. Spoon over pancake stack, drizzle over extra maple syrup and serve with thick cream..

Serves 4

try this ….
Vanilla poached peaches
Combine 3 cups water, 1 cup sauterne wine, 1 cup caster sugar and 1 split and scraped vanilla bean in a large saucepan. Stir on low heat until sugar dissolves. Increase heat to high and simmer for 10 minutes. Add 6 peeled peaches, reduce heat and simmer covered for 10 minutes. Serve warm or at room temperature with thick cream.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | carrots

By MANDY SINCLAIR

Honey lamb cutlets with carrot salad

8 lamb cutlets
½ cup honey soy marinade
4 carrots, peeled, shredded
¼ wombok, finely shredded
3 green onions (shallots), shredded
¾ cup coriander leaves
lime dressing
finely grated rind and juice of 1 limes
1 tbsp soy sauce
1 tbsp white sugar
2 tsp grated ginger
2 tsp fish sauce

1. Place cutlets in a shallow dish. Pour over marinade and turn to coat. Set aside for 10 mins, to marinate.
2. Meanwhile, combine carrot, wombok, onion and coriander in a large bowl. Mix together all dressing ingredients. Add to carrot salad and toss to combine.
3. Preheat a barbecue or chargrill on high. Cook lamb cutlets for 2 mins each side for medium rare or until cooked to your liking. Serve cutlets with carrot salad.
Serves 4

try this … Carrot tart
Mix together 2 finely grated carrots, ¼ cup ground almonds, 2 eggs, ½ cup cream and ¼ cup chopped walnuts. Pour into a 22cm, par-baked pie shell and bake for 20 mins at 180C or 160C fan, until filling is set and golden.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | asparagus

By MANDY SINCLAIR

Storage:
Asparagus deteriorates quickly once picked. Store asparagus in a plastic bag in the refrigerator for up to 3 days.

What to do with glut

• Preserve

Asparagus, cauliflower & onion pickle

350g asparagus, trimmed
150g cauliflower florets
6 small eschalots, peeled
2 rosemary sprigs
3 cups white wine vinegar
¼ cup caster sugar
1 tsp yellow mustard seeds
1 tsp fennel seeds

1. Pack asparagus, cauliflower, eschalots and rosemary in sterilized jars.
2. Heat vinegar, sugar, mustard seeds and fennel seeds in a pan until boiling. Pour over vegetables, making sure they are covered with vinegar mixture. Seal. Store in a cool dark place for up to 1 month. Refrigerate after opening. Serve with sliced ham, chicken, corned beef.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS