Posts Tagged ‘recipe’

Posted on 6th February 2014

Harvest | Asian Greens

By MANDY SINCLAIR

 Asian Greens from the garden

Storage:

The most common varieties under the umbrella of Asian Greens are pak choy, choy sum, gai larn and baby bok choy. Due to the naturally high water content of Asian greens they generally don’t store well, and are best picked at the time of using. If storing is absolutely necessary, pack in a perforated plastic bag and refrigerate for 1-2 days.

What to do with glut

  • Wilt, chop, freeze

Place greens in a large strainer and pour over a kettle over boiling water. Refresh under cold water and drain well. Transfer to a clean tea towel and pat dry. Pack into airtight containers or clip lock bags and freeze for up to 2 months.

freezing asian greens

  • To Preserve

Pickled greens

 Using your choice of greens, separate any leaves and cut leaves and stems into 4cm lengths. Place into an airtight container. Heat 1 cup rice wine vinegar, ½ cup white sugar and 1 tbsp shredded ginger in a pan on low, stirring, until sugar has dissolved. Bring to boil. Remove from heat and immediately pour over vegetables. Toss to combine. Seal and refrigerate overnight before using. Refrigerate for up to 2 weeks.

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

 

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Posted under harvest
Posted on 6th February 2014

Cook | Asian Greens

By MANDY SINCLAIR

 Sticky GInger Asian Greens recipe

Sticky ginger greens

1/3 cup honey
¼ cup water
2 tbsp oyster sauce
1 tbsp grated ginger
½ tsp sesame oil
1 bunch gai lan, trimmed
1 bunch baby bok choy, quartered >? halved lengthways
4 green onions (shallots), sliced diagonally
¼ cup coriander leaves
Steamed rice, to serve

1. Heat honey, water, oyster sauce and ginger in a wok or large frying pan on high. Add greens and cook for 1 min, until wilted and well coated. Remove from heat.
2. Top with onion and coriander. Serve sticky greens with steamed rice.

Serves 6

Tip…
Add 200g cubed firm tofu with greens.


Try This…
Poached chicken & pak choy broth
Heat 4 cups chicken stock in a large pan on high until boiling. Reduce heat to low. Add 2 chicken breast fillets and simmer, covered, for 12 mins. Using a slotted spoon, remove from stock. Set aside. Add ¼ cup soy sauce, 1 tbsp fish sauce and 1 tbsp shredded ginger to stock and 1 chopped long red chilli to stock and simmer for 5 mins. Remove from heat. Add 1 bunch chopped pak choy and 4 chopped green onions. Thinly slice chicken and return to stock. Ladle into bowls and top with coriander sprigs.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 20th December 2013

Harvest | Kiwi Fruit

By MANDY SINCLAIR

kiwi fruit

Storage:

Pick kiwi fruit whilst still firm and under ripe. Store in the refrigerator for up to 5 weeks. To ripen, store at room temperature for 1-2 days until the fruit gives slightly, when touched.

What to do with glut

  • Freeze

Kiwi choc pops

Peel kiwi fruit and cut into 2cm thick slices. Push a paddle pop stick into the sides of each slice. Place on a tray and freeze until firm. Melt 1 cup dark chocolate. Set aside to cool. Dip each frozen kiwi piece into chocolate, allowing excess to drip off. Freeze until ready to serve.

  • Preserve

Kiwi fruit jam

1 kg kiwi fruit, peeled, chopped
½ cup orange juice
3 cups caster sugar

1. Place a small saucer in the freezer.
2. Place kiwi fruit, water and orange juice in a large saucepan. Boil for 5 mins, until fruit has softened. Remove from heat. Add sugar and stir until dissolved. Boil for 40 mins.
3. To test for setting. Remove jam from heat. Drop 1 tsp of jam onto cold saucer. Leave for 30 secs to cool. Setting point is reached if the surface wrinkles when touched and a channel is formed by a finger, remains open. If not, boil for another 10 mins, before testing again.
4. Transfer to sterilized jars and seal immediately. Store in a cool dark place until opening, then refrigerate.

Makes about 4 cups

kiwi fruit jam recipe

  • Dry

Preheat oven to 140C or 120C fan. Line baking trays with baking paper.
Fill a bowl with water and add the juice of 2 lemons. Peel kiwi fruit and cut into 1cm thick slices. Dip into acidulated water to prevent discolouration. Lay kiwi fruit in a single layer, on prepared trays. Bake for 4 hrs, turning after 2 hrs, until dry. The fruit should not be crisp dry but soft and pliable. Cool completely before storing in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 20th December 2013

Cook | Kiwi Fruit

By MANDY SINCLAIR

kiwi fruit Mille Feulle recipe

 

Kiwi fruit & mascarpone mille feulle

1 cup milk
2 egg yolks
1/3 cup caster sugar
25g plain flour
250g mascarpone
300ml thickened cream, lightly whipped
1½ sheets frozen puff pastry, thawed
6 kiwi fruit, peeled, sliced

1. Heat milk on low, until just simmering. Using an electric mixer, beat yolks and sugar until pale and thick. Add flour and mix to combine. Pour over hot milk and mix well. Transfer to a clean saucepan and cook on medium heat, stirring constantly, until thick. Transfer to a bowl, cover surface with plastic wrap and refrigerate until cold. Fold through mascarpone and ½ cup whipped cream.
2. Preheat oven to 210 or 190C fan. Line a large baking tray with baking paper.
3. Cut the whole sheet of pastry in half to form 2 rectangles. Place all 3 pieces on prepared tray. Bake for 15-20 mins, until puffed and golden. Set aside to cool completely.
4. Lightly press two rectangles to flatten slightly. Spread half of custard mixture along one piece of pastry. Top with sliced kiwi fruit and another piece of pastry. Spread over remaining custard mixture and kiwi fruit. Top with remaining pastry. Spread over remaining whipped cream and top with remaining kiwi fruit. Cut into slices to serve.

Serves 10

Tip…
To save wastage of pastry sheets, cut the half needed whilst pastry is still frozen. Return unwanted half to the package and return to freezer.

Try This…
Kiwi fruit & custard tarts
Mix together ½ cup store bought premium vanilla custard and ¼ cup whipped cream until smooth. Fill 180g packet store bought pre-baked pastry shells with custard mixture. Top with sliced kiwi fruit and refrigerate for 30 mins.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st December 2013

Harvest | Turnip & Kohlrabi

By MANDY SINCLAIR

home grown turnips

kohlrabi

Storage:

The longer turnips and kohlrabi are stored the more woody they become, therefore harvest as needed if possible. If this isn’t an option, rinse under cold water, wrap in damp paper towel and place in a plastic bag. Refrigerate for up to 10 days.

What to do with glut

turnip and aplle slaw recipe

Turnip and apple slaw

Place 1 medium turnip, peeled, cut into thin batons,1 granny smith apple, cored, julienned, 2 celery stalks, trimmed, washed, diced and 1 cup parsely leaves in a large bowl. Mix together 1/4 cup whole egg mayonnaise and 1 tablespoon Dijon mustard. Season. Add to turnip mixture and toss to combine.

Serves 6

  • Freeze

Peel and halve kohlrabi or turnip. Blanch in a pan of boiling water for 5 mins. Drain and refresh under cold water. Transfer to clip lock bags and freeze for up to 6 months.

  • Preserve

Pickled kohlrabi & turnips

Peel 2 kohlrabi and 1 turnip and cut into 5mm slices. Cut slices into 1cm wide strips. Pack into a sterilized jar. Heat 1 cup white vinegar, 1 cup water, 1/4 cup sugar, 1 teaspoon mustard seeds, 1/2 tsp whole peppercorns and 1/4 tsp of dried chilli flakes in a saucepan on medium heat, stirring until sugar dissolves. Increase heat to high and boil for 3 mins. Pour boiling liquid over vegetables to cover. Seal. Store in a cool dark place for 5 days before using. Once opened, refrigerate for up to 2 weeks. Makes about 1 litre.

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st December 2013

Cook | Turnip & Kohlrabi

By MANDY SINCLAIR

Lamb stuffed kohlrabi recipe

 

Lamb stuffed kohlrabi

4 medium kohlrabi
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cumin
200g lamb mince
180g haloumi, grated
2 tomatoes, chopped
1/4 cup chopped parley
1/4 cup slivered almonds
1 tbsp Panko breadcrumbs

1. Trim leaves and excess stalks from kohlrabi. Cook in a large pan of boiling salted water for 10 minutes, until par-cooked. Drain and refresh under cold water. Cut the top off each kohlrabi. Using a small sharp knife, hollow out kohlrabi, leaving a 1 cm shell around outside edge. Chop the removed kohlrabi and set aside.
2. Preheat oven to 200°C or 180°C for a fan-forced oven. Heat 1 tbsp of oil in a frying pan on medium. Cook onion and chopped kohlrabi for 5 minutes, until softened. Add garlic and cumin and cook for 30 seconds, until fragrant. Add mince and cook stirring, for 5 minutes, until brown. Remove from heat and season well.
3. Add haloumi, tomatoes, parsley and almonds. Spoon into kohlrabi shells. Scatter over breadcrumbs and drizzle with remaining oil. Place in a baking dish and pour around 1/2 cup of water. Bake for 45 minutes, until kohlrabi is tender.

Serves 4

cooks note…
Cooking time may vary depending upon the size of the kohlrabi and the thickness of the shell. Cover with foil, if browning too much and cook until kohlrabi can be pierced easily with a skewer.

Try This…
Turnip & kumera bake
Preheat oven to 180°C or 160°C for a fan-forced oven. Grease a 20cm springform pan. Peel and thinly slice 500g turnips and 500g kumera. Arrange a layer of turnip over the base of pan and dot with 20g butter. Sprinkle over 1 tsp chopped sage and season well. Repeat layers until turnip and kumera is used. Cover with foil and bake for 40 mins. Remove foil scatter over 1 tbsp sage leaves and drizzle with 1 tbsp of olive oil and bake for another 15 mins, until golden and cooked through. Cut into wedges to serve. Serves 6.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook
Posted on 1st November 2013

Harvest | Macadamias

By MANDY SINCLAIR

macadamia nuts

Storage:

Store macadamias in the shell in an airtight container, in a dark place, for up to 3 months. Once shelled, store in an airtight container in the refrigerator or freezer for up to 1 month..

What to do with glut

macadamia nuts toasted, roasted and ground

  • Toast

Cook macadamias in a dry frying pan on medium heat, swirling occasionally, for 2-3 mins, until golden. Remove from pan and set aside to cool.

  • Roast

 Preheat oven to 180C or 160C fan. Place macadamias on a baking tray and bake for 5-7 mins, until golden. Cool.

Toasted/ Roasted macadamias can be store in an airtight container in the pantry for up to 1 week, or refrigerated for up to 1 month.

  • Grind

 Place toasted nuts in a small food processor and pulse until ground.

  • Freeze

 Macadamias can be frozen roasted or un-roasted, however the richness of  flavour is compromised slightly when stored this way. Pack in an airtight container or clip lock bag and freeze for up to 1 month.

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest