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OTAGO FARMERS MARKET KITCHEN

Happy first day of SPRING!! We made it through another winter and have eaten many wonderful dishes; some using cuts of meat that require long slow cooking, others using robust vegetables to add comfort and nourishment through the colder months.  I always get a bit carried away when the sun and days start to stretch out.  Soon i will start hounding Rodd (asparagus) as i eagerly await its arrival even though its not for well over a month….!  But lets not jump ahead too much as we still a lot to be thankful for and many many more meals to create before the new season produce really appears.

On today’s menu cauliflower simply sauteed is delicious as is Wairuna’s inspired Jerusalem artichoke lasagna.  Ettrick Gardens have plenty of frozen berries and apples which of course will make the most delicious dessert.  I’m celebrating that super healthy green – kale and making a wonderfully thick, bowl of goodness otherwise known as soup!!

See you soon at the mobile kitchen.

 
 
SIMPLY COOKED CAULIFLOWER

Roasted Cauliflower

Serves 2-3 as a side.

2 – 3 heads of small cauliflower (or 1/2 head large)
2 Tbsp of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped and or 1 handful fresh parsley leaves, chopped
zest of one lemon
freshly grated Parmesan
flaky sea salt

Method
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees – and by tiny, I mean, florets aren’t much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic.

Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.

 

 

KALE AND WHITE BEAN SOUP

Thick, hearty, healthy and delicious; soups like this are a meal in themselves and need little to accompany them.

SERVES 4-6

250g dried cannellini, haricot or 2 tin white beans, drained


4 Tbsp olive oil


1 onion, diced


2 carrots, peeled and diced


2 sticks of celery, diced


2-4 cloves garlic, sliced thinly


1 Tbsp tomato paste


Handful fresh parsley, roughly chopped


1 sprig (2 tsp ) fresh rosemary leaves, finely chopped


Pinch dried chilli flakes


1 bunch (6 stalks) kale, remove stalks and sliced roughly


2 litres stock or water


Salt and freshly ground pepper


Extra virgin olive oil and a little freshly grated parmesan cheese to serve.


Method

If using dried beans, rinse well and soak overnight or for at least eight hours covered in cold water.
Drain and rinse under cold running water.  Place the beans in a suitable size pot and cover generously with water, add stalks of parsley and rosemary and 1-2 cloves garlic.  Cook over a moderate heat until tender (approx. 40 minutes to 1 hour) remember to add no salt until last 10 minutes of cooking.  Set aside!

In a medium to large pot add the oil, onion, carrot, celery and garlic and sweat off (to cook without colour) for at least 10 minutes.  Add the tomato paste,  herbs and kale, cook for a further 5 minutes.  Add the cooked beans along with about 1 cup of the cooking liquid.  If using tin beans rinse them well and add to soup.  Add enough stock or water to just cover ingredients, add a pinch of chilli and season well.  Simmer gently until all the ingredients start to come together in taste and the kale has wilted and the beans are on the verge of going a little mushy (about 30 minutes). 

Taste and adjust seasoning, I like to use a potato masher and once or twice mash the beans and vegetables lightly together to slightly thicken the soup.

Serve drizzled with extra virgin olive oil and a grate or two of cheese!

BOYSENBERRY AND APPLE COBBLER

Plum Cobbler

Serves 8.

Berry Mixture:

4 medium size apples, peeled, cored and roughly cut


1 1/2 Tbsp cornflour


1/3 cup sugar


4 cups boysenberries


1/8 cup water


1 Tbsp butter


1 Tbsp lemon juice

Batter topping:
1 1/2 cup flour

1/2 cup sugar


2 tsp baking powder


1/4 tsp salt

50g butter

3 Tbsp of milk

 

Method

Preheat oven to 190C
In a saucepan add the apples a touch of water and cook over a medium heat until tender.  Mix cornflour, sugar, and water and add along with the boysenberries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into a16cm baking dish.

Prepare the batter by rubbing the butter into the flour, baking powder, sugar and salt mixture, until you get coarse breadcrumb texture.  Add the milk and mix together quickly (i use a bread and butter knife) until the mixture just comes together.  Bring the mixture together with your hands and pluck off even sized portions of dough and drop over the berry mixture.

Bake 25-30 minutes at 190C.

Let cool. Serve with whipped cream or ice cream.

JERUSALEM ARTICHOKE LASAGNA

This recipe is created with a little assistance from Shaun from Wairuna Organics who swears by this method for his delicious artichokes.

jerusalem artichokes
SERVES 4

1kg Jerusalem artichokes, washed well


1-2 cloves garlic


2 sprigs of fresh thyme, use only the leaves               


300ml cream


50g freshly grated parmesan cheese


400g fresh lasagna sheets


salt and freshly cracked pepper

Method

Preheat oven 190C

Roughly chop the Jerusalem artichokes and put into a food processor along with the garlic, thyme leaves, and cream.  Blitz the mixture until the Jerusalem artichokes are coarsely chopped.  Season the mixture with salt and freshly cracked pepper and a handful of grated parmesan cheese.

Drizzle a little sauce over the bottom of your oven dish, place lasagna sheets evenly over the sauce to cover.  Spoon over Jerusalem cream mixture to generously cover pasta and repeat until all the sauce and pasta is used, always finish with a layer of sauce and sprinkle over parmesan cheese and a few cracks of pepper.

Bake for 35-45 minutes or until the pasta is tender and the sauce is bubbling and golden.

Serve with a robust green salad with a good home made dressing!

KOAU FLOWERS – LAMB AND SPROUTS

Koau flowers not only do super healthy living sprouts of all descriptions but they also do lamb wraps which are cooked to order. 
YEAR-ROUND VITAMINS – Sprouts are the super food of all super foods as they are living right until you eat them. They are one of the most complete nutritional foods available.

Sprouts are real ‘Life Vitamins, Minerals, Proteins, and Enzymes.

What may surprise you is the sheer variety available
• Lentil
• Blue pea sprouts
• Red clover
• Broccoli
• Alfalfa


Great in salads, wraps, sandwiches, tossed through a quick stir fry, on their own as a nutritious snack. I particularly like paring them with quinoa, cracked wheat, or lentil, try them warm with roasted vegetables and sprouts tossed through at the end or scattered over your hot baked potato. Be experimental and enjoy the benefits!

ALISON WOULD LIKE TO THANK THE VENDORS FOR THEIR FANTASTIC LOCAL PRODUCE

BRYDONE ORGANICS – cauliflower

SUNRISE BAKERY – freshly baked goods
JUDGE ROCK WINES – wine

ETTRICK GARDENS – kale and frozen boysenberries


WAIRUNA ORGANICS – Jerusalem artichokes


KOAU FLOWERS – living sprouts and lamb wraps

BOYSENBERRY AND APPLE COBBLER

Plum Cobbler

Serves 8.
Berry Mixture:
4 medium size apples, peeled, cored and roughly cut

1 1/2 Tbsp cornflour


1/3 cup sugar


4 cups boysenberries


1/8 cup water


1 Tbsp butter


1 Tbsp lemon juice

Batter topping:
1 1/2 cup flour

1/2 cup sugar


2 tsp baking powder


1/4 tsp salt


50g butter


3 Tbsp of milk

Method

Preheat oven to 190C

In a saucepan add the apples a touch of water and cook over a medium heat until tender.  Mix cornflour, sugar, and water and add along with the boysenberries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into an 16cm baking dish.


Prepare the batter by rubbing the butter into the flour, baking powder, sugar and salt mixture, until you get coarse breadcrumb texture.  Add the milk and mix together quickly (i use a bread and butter knife) until the mixture just comes together.  Bring the mixture together with your hands and pluck off even sized portions of dough and drop over the berry mixture.

Bake 25-30 minutes at 190C.


Let cool slightly, serve with whipped cream or ice cream.

 

 

JERUSALEM ARTICHOKE LASAGNE

This recipe is created with a little assistance from Shaun from Wairuna Organics who swears by this method for his delicious artichokes.

jerusalem artichokes

1kg Jerusalem artichokes, washed well

1-2 cloves garlic

2 sprigs of fresh thyme, use only the leaves
300ml cream
50g freshly grated parmesan cheese
400g fresh lasagne sheets
salt and freshly cracked pepper
Method
Preheat oven 190C
Roughly chop the jersualem artichokes and put into a food processor along with the garlic, thyme leaves, and cream. Blitz the mixture until the jerusalem artichokes are coarsely chopped. Season the mixture with salt and freshly cracked pepper and a handful of grated parmesan cheese.

Drizzle a little sauce over the bottom of your oven dish, place lasagne sheets evenly over the sauce to cover. Spoon over jerusalem cream mixture to generously cover pasta and repeat until all the sauce and pasta is used, always finish with a layer of sauce and sprinkle over parmesan cheese and a few cracks of pepper.

Bake for 35-45 minutes or until the pasta is tender and the sauce is bubbling and golden.

Serve with a robust green salad with a good home made dressing!

 

SIMPLY COOKED CAULIFLOWER

Roasted Cauliflower
 
Serves 2-3 as a side.
2 – 3 heads of small cauliflower (or 1/2 head large)
2 Tbsp of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped and or 1 handful fresh parsley leaves, chopped
zest of one lemon
freshly grated Parmesan
flaky sea salt
Method

To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees – and by tiny, I mean, florets aren’t much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.


Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic.

Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.

 

 

KALE AND WHITE BEAN SOUP

Thick, hearty, healthy and delicious; soups like this are a meal in themselves and need little to accompany them.


SERVES 4-6

250g dried cannellini, haricot or 2 tin white beans, drained


4 Tbsp olive oil


1 onion, diced


2 carrots, peeled and diced


2 sticks of celery, diced


2-4 cloves garlic, sliced thinly


1 Tbsp tomato paste


Handful fresh parsley, roughly chopped


1 sprig (2 tsp ) fresh rosemary leaves, finely chopped


Pinch dried chilli flakes


1 bunch (6 stalks) kale, remove stalks and sliced roughly


2 litres stock or water


Salt and freshly ground pepper


Extra virgin olive oil and a little freshly grated parmesan cheese to serve.

Method
If using dried beans, rinse well and soak overnight or for at least eight hours covered in cold water.

Drain and rinse under cold running water.  Place the beans in a suitable size pot and cover generously with water, add stalks of parsley and rosemary and 1-2 cloves garlic.  Cook over a moderate heat until tender (approx. 40 minutes to 1 hour) remember to add no salt until last 10 minutes of cooking.  Set aside!

In a medium to large pot add the oil, onion, carrot, celery and garlic and sweat off (to cook without colour) for at least 10 minutes.  Add the tomato paste,  herbs and kale, cook for a further 5 minutes.  Add the cooked beans along with about 1 cup of the cooking liquid.  If using tin beans rinse them well and add to soup.  Add enough stock or water to just cover ingredients, add a pinch of chilli and season well.  Simmer gently until all the ingredients start to come together in taste and the kale has wilted and the beans are on the verge of going a little mushy (about 30 minutes). 

Taste and adjust seasoning, I like to use a potato masher and once or twice mash the beans and vegetables lightly together to slightly thicken the soup.

Serve drizzled with extra virgin olive oil and a grate or two of cheese!

COOKING CLASS WITH ALISON LAMBERT


FLAVOURS OF SPRING ARE HERE




Demonstration and food to taste with ALISON LAMBERT at MOJO on Princess Street
 
join me to celebrate and taste the coming of Spring
 
Thursday 20 September 2012
6.30pm – 9.30pm
$55 per person
 
Tickets available from MOJO on Princess St or email me siandali@xtra.co.nz or 027 514 3163
 
 
MENU
 
selection of flatbreads/pizzas
beetroot, thyme and curds
spring onions, potato and rosemary
kale, onion and olive
~
Spring lamb baked with pasta
selection of hot and cold seasonal sides and sauces
~
Rhubarb torte
 

OTAGO FARMERS MARKET

Leeks, parsnips, apples and a little spice all add up to a warming and delicous menu.  Spring may be closing in however new season produce is still some time away so we still have to time to embrace these versatile and humble vegetables. 
To keep these staple ingredients exciting – keep it simple, enhance it with fresh flavours (herbs are excellent) and enjoy these honest flavours that winter offers. 
I know i often say thanks to the hard working growers, but for some, at this time of the year when rain has hit hard to crops and produce is limited; they show up week after week filling our basket with locally grown, fresh produce.  Thank you once again and i am sure i am speaking from us all – thanks
  



LEEK GRATIN

Now we’re talking; sweet tender leeks smothered in a creamy cheese sauce and baked until golden and bubbly. Need I say more?

Serves 48 medium size leeks
100g gruyere or any tasty melting cheese

For the white sauce
25g butter
2 Tbsp flour
2 cups milk
1 Tbsp grain mustard
1 tsp salt
1-2 grates freshly grated nutmeg

Method
To make the white sauce – In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy colour, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until it almost boiling. Add the hot milk to the butter mixture ½ cup at a time, whisking continuously until very smooth. Cook 10 minutes over a low heat, stirring constantly, then remove from heat. Season with salt, mustard and nutmeg, set aside until ready to use.

Preheat the oven to 200C

Half fill a suitable size pot with water and season with salt. Bring to the boil whilst you prepare the leeks.

Trim off most of the dark green of the leek and tidy the other ends if need be, but remember to keep the root end together. Wash the leeks well under running cold water and drain. Cook in the boiling water until tender (5-8 minutes) remove carefully as you want to keep the leeks whole. Drain well on a clean cloth, gently squeezing out excess moisture.

Lay the leeks either in one large oven proof dish or in individual ones. Coat with the white sauce and sprinkle generously with the cheese and a little cracked pepper. Bake in preheat hot oven 180-200C for 20 minutes or until the cheese is bubbly and golden. Serve hot.

APPLE GINGERBREAD



This is a recipe handed down from my mother, apples, and ginger with a hint of golden syrup it certainly is a combination hard to resist!
Serves 8-12

250g cooking apples, peel, core and sliced thinly
2-4 Tbsp sugar or to taste
90g raw cane sugar
115g or 1/3 cup golden syrup
90g butter
200g self-raising flour
1 tsp ground ginger
¼ tsp ground cloves
1 egg

Method
Preheat oven 180C
Grease and line a 20 cm by 20cm square tin.

Cook the apples with a little water and sugar. Stew gently until tender, then mash and cool.

In a separate pan gently melt the butter, syrup and raw cane sugar together until dissolved. Leave to cool.

Sift the flour, ginger and cloves into a bowl and make a well in the centre. Add the egg to the syrup mixture and beat well into the flour. Stir in the mashed apples and continue to beat until just combined.

Pour into prepared tin and bake for 25-30 minutes or until firm.

Leave to stand in the tin for 5 minutes before turning out to cool on a wire rack; cut into slices.

 
ROAST SPICED PARNSIP COUS COUS
Serves 4-6

2 cups cous cous
2 cups water or stock
3 parsnips, peeled and cut into bite sized chunks
½ can chickpeas, drained and rinsed
2 lemons, zest and juice
5 cloves garlic, lightly smashed
1 tsp salt or to taste
1 tsp ground ginger
2 tsp cumin and coriander
Generous pinch of chilli powder
Good handful of freshly parsley and coriander, roughly chopped

Method
Preheat oven 190C

To begin start by roasting the parsnip by simply placing the parsnips in a bowl with a little drizzle of oil, and the dried spices, season lightly with salt and pepper and toss to combine, pour out onto a suitable baking tray and roast for about 15 minutes. Add the chickpeas to the parsnips and toss to combine with all the juices on the tray, cook for a further 10 minutes or until parsnips are tender.

While the parsnips are roasting, prepare the cous cous base. Put the cous cous into a large bowl, season with a little salt, pepper, lemon zest and add the water or stock it can be either hot or cold the main thing is that the cous cous has time to absorb the liquid which can take up to 30 minutes. Fluff up with a fork and set aside.

Check the parsnips and if tender remove from the oven, add the cooked parsnips and any juices into the cous cous, add the fresh herbs, juice from 1 lemon and drizzle over the extra virgin olive oil. Toss to combine and taste, adjust if necessary serve on its own or with fish, lamb or pork!

 

 

TOAD IN THE HOLE

toad in the hole

serve 4-6

8 Organicland sausages
25ml oil or dripping
225g flour
3 free-range eggs
275ml milk
½ tsp salt and plenty freshly ground pepper

Method

Preheat oven 200C with a deep-sided 30x20x6cm oven dish

Firstly make the batter – add the flour, salt, eggs and milk into suitable size bowl and whisk together until lump-free and has the consistency of lightly whipped cream. Let the batter sit for at least 30 minutes to 1 hour.

Add a the oil to the hot oven dish and add the sausages, give a gentle shake and place back into oven and cook the sausages for 10 minutes so they start to become golden in colour. Remove from the oven and pour over the batter, return immediately back to the oven (it is vital that the oven dish doesn’t cool down) and cook for 30-40 minutes or until the batter has risen well, gone a lovely golden colour and crispy texture.

Remove from the oven and cut into generous serves which must include a sausage or two and I would recommend good quality onion or leek gravy drizzled over.

The men behind two very fantastic gardens which supply us with 100% locally grown produce
thank you

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE.

ORGANICLANDS – gluten free sausages

JANE FIELD HYDROPONICS – coriander

BRYDONE ORGANICS – cauliflower

McARTHURS BERRY FARM – leeks

EVANSDALE CHEESE – fresh cheese

WAIRUNA ORGANICS – parsnips

HARWARDEN ORGANICS – apples

ROSEDALE ORCHARDS – fruit juice

 

APPLE GINGERBREAD



This is a recipe handed down from my mother, apples, and ginger with a hint of golden syrup it certainly is a combination hard to resist!

Serves 8-12

250g cooking apples, peel, core and sliced thinly
2-4 Tbsp sugar or to taste
90g raw cane sugar
115g or 1/3 cup golden syrup
90g butter
200g self-raising flour
1 tsp ground ginger
¼ tsp ground cloves
1 egg

Method
Preheat oven 180C
Grease and line a 20 cm by 20cm square tin.

Cook the apples with a little water and sugar. Stew gently until tender, then mash and cool.

In a separate pan gently melt the butter, syrup and raw cane sugar together until dissolved. Leave to cool.

Sift the flour, ginger and cloves into a bowl and make a well in the centre. Add the egg to the syrup mixture and beat well into the flour. Stir in the mashed apples and continue to beat until just combined.

Pour into prepared tin and bake for 25-30 minutes or until firm.

Leave to stand in the tin for 5 minutes before turning out to cool on a wire rack; cut into slices.

TOAD IN THE HOLE

toad in the hole


8 Organicland sausages
25ml oil or dripping
225g flour
3 free-range eggs
275ml milk
½ tsp salt and plenty freshly ground pepper

Method
Preheat oven 200C with a deep-sided 30x20x6cm oven dish

Firstly make the batter – add the flour, salt, eggs and milk into suitable size bowl and whisk together until lump-free and has the consistency of lightly whipped cream. Let the batter sit for at least 30 minutes to 1 hour.

Add a the oil to the hot oven dish and add the sausages, give a gentle shake and place back into oven and cook the sausages for 10 minutes so they start to become golden in colour. Remove from the oven and pour over the batter, return immediately back to the oven (it is vital that the oven dish doesn’t cool down) and cook for 30-40 minutes or until the batter has risen well, gone a lovely golden colour and crispy texture.

Remove from the oven and cut into generous serves which must include a sausage or two and I would recommend good quality onion or leek gravy drizzled over.

ROAST SPICED PARNSIP COUS COUS


Serves 4-6
2 cups cous cous
 
2 cups water or stock
3 parsnips, peeled and cut into bite sized chunks
½ can chickpeas, drained and rinsed
2 lemons, zest and juice
5 cloves garlic, lightly smashed
1 tsp salt or to taste
1 tsp ground ginger
2 tsp cumin and coriander
Generous pinch of chilli powder
Good handful of freshly parsley and coriander, roughly chopped

Method
Preheat oven 190C

To begin start by roasting the parsnip by simply placing the parsnips in a bowl with a little drizzle of oil, and the dried spices, season lightly with salt and pepper and toss to combine, pour out onto a suitable baking tray and roast for about 15 minutes. Add the chickpeas to the parsnips and toss to combine with all the juices on the tray, cook for a further 10 minutes or until parsnips are tender.

While the parsnips are roasting, prepare the cous cous base. Put the cous cous into a large bowl, season with a little salt, pepper, lemon zest and add the water or stock it can be either hot or cold the main thing is that the cous cous has time to absorb the liquid which can take up to 30 minutes. Fluff up with a fork and set aside.

Check the parsnips and if tender remove from the oven, add the cooked parsnips and any juices into the cous cous, add the fresh herbs, juice from 1 lemon and drizzle over the extra virgin olive oil. Toss to combine and taste, adjust if necessary serve on its own or with fish, lamb or pork!