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Otago Farmers Market Mobile Kitchen Menu 25/01/2014

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The menu today seems to be focusing on zucchinis (courgettes).  I like to make the most out of them whilst the are young and firm, they pair up with tomatoes, basil, lemon and mint, they respond to sharp cheeses like feta, parmesan or pecorino.  They can be grated, sautéed, fried, baked, grilled or marinated and if that doesn’t get you thinking then try them raw!

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Apart from the above the market is bursting with rich, juicy vibrant flavours of summer.  The vegetables are crunchy, the herbs are pungent, the fruit is juicy and they all come together beautifully in our summer menus.

I am looking forward to catching up with the vendors at the market to talk food and to plan next weeks menu.

See you all at the mobile kitchen.

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ZUCCHINI LATKES

fritters (640x508)

Latkes are a lot like fritters.  This recipe is great as a little goes a long way.

Makes 8 large fritters

2 x medium (250g) zucchini

½ onion, grated

1 potato, grated

2 tsp salt

½ tsp fresh rosemary, finely chopped

2 sprigs fresh mint and basil, finely chpped

2 eggs

½ cup panko, bread or gluten free crumbs

Freshly ground pepper

Oil for cooking

Fresh Tomato Salad (optional)

3-4 medium ripe tomatoes

½ red onion or shallot, diced finely

Handful fresh mint

Pinch sea salt flakes

Fresh ground pepper

Extra virgin olive oil

1 tsp red wine vinegar

Method

Coarsely grate the zucchini, onion and potato and place in a sieve or colander over a bowl, sprinkle with salt and let sit for 30 minutes to remove as much liquid as possible.

Meanwhile make the fresh tomato salsa by cutting the tomato into fours and removing the seeds, slice the flesh of the tomato into strips and add to a bowl along with the remaining ingredients, stir to combine and set aside until required.

After 30 minutes using your hands squeeze handfuls of the grated vegetables as tightly as possible to remove as much liquid as you can.  Place vegetables into a clean bowl and discard any liquid, continue until all the vegetables have been done.  Add the herbs, eggs, pepper and crumbs and mix to combine.  The mix should hold together well and not be too dry.

Add ¼ cup oil to a heavy based fry pan and moderately heat.  Carefully add a generous spoonful of mixture and repeat so that you have (depending on size of pan) 4 fritters about 5cm in diameter.  Cook for 2-3 minutes each side or until golden brown, keep warm and repeat until all the mixture has been used.

Serve immediately with tomato salsa and a little Greek yoghurt.

 

TOMATO, BASIL AND ZUCCHINI SOUP

Tom Soup (640x601)

If like me and you have an abundance of ripe tomatoes, and zucchinis blossoming.  This soup works a treat.

Serves 4

2 Tbsp olive oil

1 Tbsp butter

1 onion, finely chopped

3 garlic cloves, crushed

1.5 kg small green or yellow zucchini, diced

500g fresh tomatoes, ripe

1 litre vegetable stock

¾ cup basil, coarsely ripped or chopped

Salt and freshly ground pepper

Fresh parmesan, grated to serve (optional)

Method

Lightly score the skin of the tomato with a sharp knife and place in a heat proof bowl.  Bring the kettle to the boil and pour over the boiling water and leave the tomatoes submerged for 1 minute or until the skin starts to split.  Remove from the water and peel off the skin, roughly chop.

Heat the butter and oil together in a large saucepan. Add the onion and cook for 2-3 minutes without colouring, add the garlic and zucchinis and cook for further 5 minutes.  Add the tomatoes and stock, stir to combine and season lightly with salt and pepper. Cook for 10 minutes or until the zucchini are tender.  Add the basil and heat through, mash coarsely if wanting a chunky soup or puree with hand-held blender if wanting more of a smooth pureed consistency.

Serve hot or cold with a little more fresh basil and a grating of fresh parmesan.

 

SIMPLY COOKED FISH IN A BAG

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Serves 4
4 large fillets of fish, grouper, gurnard or whatever tickles your fancy
2 lemons
4 spring onions, sliced into 2cm long pieces (use the green end as well)
4 potatoes, cooked and sliced into ½ cm slices
handful sweet cherry tomatoes

Sprig fresh thyme, basil, dill or parsely
Sea salt and cracked black pepper
White wine
Extra virgin olive oil
Tin foil for wrapping

Method

Preheat the oven 200C

Lay four large sheets of tin foil on your work surface. Divide the cooked potatoes between each parcel and place central on one half (it will be folded over). Now place the fish fillets on each, season lightly with salt and pepper. Drizzle over a little oil, and scatter over the spring onions add little leaf or two of herbs and garnish with a thin round of lemon.
Fold over the remaining tin foil so it neatly reaches the other side (try not to squash the fish). Tightly fold the edges together starting from one side and working to the other. When almost complete add a splash of wine and seal tightly. Continue until all the parcels are completed (this can be done ahead of time and stored in the fridge).
Place carefully onto a preheated oven tray. Bake for 8-12 minutes or until the parcel puffs up like a pillow. Carefully remove from the oven and serve straight away. Pop at the table and enjoy.
Any sort of fish can be cooked like this and it marries to many flavours. Try a dash of soy sauce, spring onions, chilli and ginger. The options are endless.

 

POACHED APRICOTS

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Poaching is such an easy and versatile method to learn.  Poached apricots are always a favourite and will keep well in the fridge for up to 4-7 days.

Makes 10 halves

750ml fruity white wine (or substitute water)

3 cups water

1/4 cup sugar

1 vanilla bean, split and scraped

4 green cardamom pods, slightly split open

2 star-anise pods

5 apricots, halved and pitted

Method

Bring wine, water, sugar, vanilla bean and seeds, and spices to a simmer in a medium pot, stirring until sugar has dissolved. Add apricots, pushing down gently so fruit is submerged. Cover surface with a parchment round and simmer just until apricots are tender when pierced with a knife, 6 to 8 minutes. Transfer as done to a dish, using a slotted spoon, and cover with another piece of parchment. 2. Bring poaching liquid to a boil and cook until reduced to 1 1/2 cups, about 40 minutes; strain. Let apricots and reduced liquid cool.

 

A QUICK APRICOT YOGHURT PARFAIT

This is fantastic little recipe that you can make with almost any poached fruit.  It is great for breakfast or a quick pudding!

Serves 4

Apricots cooked as in the above recipe

500g Greek yoghurt unsweetened

1 Tbsp good quality runny honey

4 Tbsp sliver almonds, hazelnuts or pistachios

Method

Divide compote among seven small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars.

Serve with toasted nuts if desired.

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Alison would like to thank the following vendors for their outstanding produce

ROSEDALE ORCHARDS – fresh juicy apricots

BEANOS BAKERY – freshly baked breads

EDMONDS FRESH FISH – fresh catch of the day

KAKANUI PRODUCE – soil grown tomatoes and chillies

BRYDONE ORGANICS – organic zucchinis

JUDGEROCK WINES – Central otago pinots and Riesling

JANEFIELD HYDROPONICS – fresh basil

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Chris – Kakanui Produce

POACHED APRICOTS

 IMG_1478 (640x427)

Poaching is such an easy and versatile method to learn.  Poached apricots are always a favourite and will keep well in the fridge for up to 4-7 days.

Makes 10 halves

750ml fruity white wine (or substitute water)

3 cups water

1/4 cup sugar

1 vanilla bean, split and scraped

4 green cardamom pods, slightly split open

2 star-anise pods

5 apricots, halved and pitted

Method

Bring wine, water, sugar, vanilla bean and seeds, and spices to a simmer in a medium pot, stirring until sugar has dissolved. Add apricots, pushing down gently so fruit is submerged. Cover surface with a parchment round and simmer just until apricots are tender when pierced with a knife, 6 to 8 minutes. Transfer as done to a dish, using a slotted spoon, and cover with another piece of parchment. 2. Bring poaching liquid to a boil and cook until reduced to 1 1/2 cups, about 40 minutes; strain. Let apricots and reduced liquid cool.

 

A QUICK APRICOT YOGHURT PARFAIT

This is fantastic little recipe that you can make with almost any poached fruit.  It is great for breakfast or a quick pudding!

Serves 4

Apricots cooked as in the above recipe

500g Greek yoghurt unsweetened

1 Tbsp good quality runny honey

4 Tbsp sliver almonds, hazelnuts or pistachios

Method

Divide compote among seven small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars.

Serve with toasted nuts if desired.

 

TOMATO, BASIL AND ZUCCHINI SOUP

Tom Soup (640x601)

If like me and you have an abundance of ripe tomatoes, and zucchinis blossoming.  This soup works a treat.

Serves 4

2 Tbsp olive oil

1 Tbsp butter

1 onion, finely chopped

3 garlic cloves, crushed

1.5 kg small green or yellow zucchini, diced

500g fresh tomatoes, ripe

1 litre vegetable stock

¾ cup basil, coarsely ripped or chopped

Salt and freshly ground pepper

Fresh parmesan, grated to serve (optional)

Method

Lightly score the skin of the tomato with a sharp knife and place in a heat proof bowl.  Bring the kettle to the boil and pour over the boiling water and leave the tomatoes submerged for 1 minute or until the skin starts to split.  Remove from the water and peel off the skin, roughly chop.

Heat the butter and oil together in a large saucepan. Add the onion and cook for 2-3 minutes without colouring, add the garlic and zucchinis and cook for further 5 minutes.  Add the tomatoes and stock, stir to combine and season lightly with salt and pepper. Cook for 10 minutes or until the zucchini are tender.  Add the basil and heat through, mash coarsely if wanting a chunky soup or puree with hand-held blender if wanting more of a smooth pureed consistency.

Serve hot or cold with a little more fresh basil and a grating of fresh parmesan.

 

ZUCCHINI LATKES

fritters (640x508)

Latkes are a lot like fritters.  This recipe is great as a little goes a long way.

Makes 8 large fritters

2 x medium (250g) zucchini

½ onion, grated

1 potato, grated

2 tsp salt

½ tsp fresh rosemary, finely chopped

2 sprigs fresh mint and basil, finely chpped

2 eggs

½ cup panko, bread or gluten free crumbs

Freshly ground pepper

Oil for cooking

Fresh Tomato Salad (optional)

3-4 medium ripe tomatoes

½ red onion or shallot, diced finely

Handful fresh mint

Pinch sea salt flakes

Fresh ground pepper

Extra virgin olive oil

1 tsp red wine vinegar

Method

Coarsely grate the zucchini, onion and potato and place in a sieve or colander over a bowl, sprinkle with salt and let sit for 30 minutes to remove as much liquid as possible.

Meanwhile make the fresh tomato salsa by cutting the tomato into fours and removing the seeds, slice the flesh of the tomato into strips and add to a bowl along with the remaining ingredients, stir to combine and set aside until required.

After 30 minutes using your hands squeeze handfuls of the grated vegetables as tightly as possible to remove as much liquid as you can.  Place vegetables into a clean bowl and discard any liquid, continue until all the vegetables have been done.  Add the herbs, eggs, pepper and crumbs and mix to combine.  The mix should hold together well and not be too dry.

Add ¼ cup oil to a heavy based fry pan and moderately heat.  Carefully add a generous spoonful of mixture and repeat so that you have (depending on size of pan) 4 fritters about 5cm in diameter.  Cook for 2-3 minutes each side or until golden brown, keep warm and repeat until all the mixture has been used.

Serve immediately with tomato salad and a little Greek yoghurt

 

 

OTAGO FARMERS MARKET MOBILE KITCHEN MENU – 11/01/2014

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I am back in the mobile kitchen this Saturday and I can’t wait to get cooking and sampling summer fare.  Even though this probably is the worst start to summer EVER, it doesn’t mean that we still can’t enjoy the delights of sweet Central Otago fruit, juicy berries and crisp vegetables, hot chillies, fleshy tomatoes and abundance of herbs, topped with BBQ lamb chops, or aged organic beef or even freshly caught fish.  Are you getting the picture despite what the weather we have to keep our taste buds singing and enjoying what we adore every summer and that is fresh, simple food that tastes so good.This week I will be making some great little sauces and accompaniments to go with any number of fresh summer dishes.  The menu has some quick ideas to whip up when it just gets to hot or cold  and you just want something simple to prepare and light to eat.

Looking forward to hearing all about your Christmas and holidays and of course what delights you ate.

Happy 2014 everyone!

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HOMEMADE TOMATO SAUCE

This sauce has so many uses, a quick pasta sauce or smothered over some grilled bread rubbed with garlic or simply added to a sauce or stew to add a fresh, rich flavour.

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80 ml (1/3 cup) extra-virgin olive oil

1 onion, finely chopped

1 fresh bay leaf

500 gm vine-ripened tomatoes, core removed, coarsely chopped

2 garlic cloves, finely chopped

8 basil sprigs

Method

Tomato sauce, heat oil in a large frying pan over medium heat. Add onion and bay leaf, cover and stir occasionally until onion is tender but not coloured (4-5 minutes). Uncover, add tomato, garlic and basil, stir occasionally until tomato is tender and thickened (8-10 minutes). Season to taste and set aside to cool slightly. Process through a food mill or mouli (see note), season to taste and set aside.

GREEN CHILLI RELISH

chimichurri[1]

50 ml olive oil

30 ml lime juice

2 green or jalapeno chillies

1 spring onion, thinly sliced

½ garlic clove, finely chopped

2 Tbsp coarsely chopped coriander

Method

Green chilli relish, combine ingredients in a bowl, season to taste and serve alongside almost anything.

 

POTATO AND HERB FRITTATA

Serves 4

250 ml (1 cup) olive oil

4 (about 500g) desiree potatoes, coarsely chopped

1 onion, thinly sliced

8 eggs, lightly beaten

2 spring onions, sliced thinly

2 Tbsp each of finely chopped mint and flat-leaf parsley leaves

80 g baby salad leaves

Method

Heat olive oil in a 20cm frying pan over high heat and fry potatoes, turning occasionally, for 10 minutes or until golden, add onion during last minute of cooking and cook until tender. Line a colander with absorbent paper. Drain potatoes, reserving oil.

Preheat grill to high. Whisk together eggs, herbs and season to taste with sea salt and freshly ground black pepper. Using the same frying pan, heat 1 Tbsp of reserved oil over medium heat, add potato and onions, then pour over egg mixture and cook for 5 minutes, shaking pan occasionally to prevent sticking. When almost set, place under grill and cook for 3 minutes or until golden and set. Slide onto a cutting board and cut into wedges.

This would go great with the fresh homemade tomato sauce recipe included.

 

FRESH BASIL SOUP WITH PASTA

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Serves 4

1 Tbsp olive oil

1 each onion, carrot, celery stalk, finely chopped

2 garlic cloves, finely chopped

500 gm finely chopped mixed greens, such as spinach, silver beet or cos lettuce

1.5 litres (6 cups) chicken stock or vegetable stock

200g fresh lasagna sheets, torn roughly

250g fresh basil

2 garlic cloves, peeled

100ml extra virgin olive oil

75g freshly grated parmesan cheese

Pinch salt and freshly ground pepper

To serve: fresh basil paste

finely grated parmesan and extra-virgin olive oil, squeeze fresh lemon juice

Method

Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery and garlic and stir occasionally until very tender (6-8 minutes).

Add greens and stir occasionally until just tender (4-5 minutes), then add stock and bring to the boil.

Season to taste, add pasta and cook until al dente (1-4 minutes).

Serve hot, drizzled with basil paste and scattered with plenty of parmesan and drizzled with extra-virgin olive oil and last but not least a little squeeze of lemon juice to liven it up.

 

KARAKA BERRIES WITH CREAM

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Serves 4

2 punnets, 500g berries

1 Tbsp fresh orange juice

1 Tbsp icing sugar

150g mascapone

100 ml cream

1 Tbsp icing sugar

1 orange, zest

Method

Place the berries, orange juice and 1 tablespoon of the icing sugar in a bowl, lightly combine and let macerate for 30 minutes if possible.

Add the mascarpone, cream, icing sugar and zest together in a bowl and mix with a wooden spoon until the creams combine and thicken.

To serve, place a generous dollop of cream either in a glass or bowl and spoon over macerated berries, drizzle over any remaining juice and serve.  I also like to serve a crisp buttery biscuit such as shortbread with this dessert to soak up a little juice and add a delightful crunch.

open at market

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCE

JANEFIELD HYPRDOPONICS AND PEONIES – fresh basil

BRYDONE ORGANICS – potatoes and spinach

KAKANUI PRODUCE – soil ripened tomatoes and chillies

TE MANGHA – new season onions and garlic

BUTLERS BERRIES – Karaka berries

SPECKLED HEN EGGS – free-range eggs

JUDGE ROCK WINES – Cental Otago Wines

FRESH BASIL SOUP WITH PASTA

IMG_3731 (559x640)

Serves 4

1 Tbsp olive oil

1 each onion, carrot, celery stalk, finely chopped

2 garlic cloves, finely chopped

500 gm finely chopped mixed greens, such as spinach, silver beet or cos lettuce

1.5 litres (6 cups) chicken stock or vegetable stock

200g fresh lasagna sheets, torn roughly

250g fresh basil

2 garlic cloves, peeled

100ml extra virgin olive oil

75g freshly grated parmesan cheese

Pinch salt and freshly ground pepper

To serve: fresh basil paste

finely grated parmesan and extra-virgin olive oil, squeeze fresh lemon juice

Method

Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery and garlic and stir occasionally until very tender (6-8 minutes).

Add greens and stir occasionally until just tender (4-5 minutes), then add stock and bring to the boil.

Season to taste, add pasta and cook until al dente (1-4 minutes).

Serve hot, drizzled with basil paste and scattered with plenty of parmesan and drizzled with extra-virgin olive oil and last but not least a little squeeze of lemon juice to liven it up.

GREEN CHILLI RELISH

chimichurri[1]

 

makes 100ml

50 ml olive oil

30 ml lime juice

2 green or jalapeno chillies

1 spring onion, thinly sliced

½ garlic clove, finely chopped

2 Tbsp coarsely chopped coriander

Method

Green chilli relish, combine ingredients in a bowl, season to taste and serve alongside almost anything.

HOMEMADE TOMATO SAUCE

This sauce has so many uses, a quick pasta sauce or smothered over some grilled bread rubbed with garlic or simply added to a sauce or stew to add a fresh, rich flavour.

fini

80 ml (1/3 cup) extra-virgin olive oil

1 onion, finely chopped

1 fresh bay leaf

500 gm vine-ripened tomatoes, core removed, coarsely chopped

2 garlic cloves, finely chopped

8 basil sprigs

Method

Tomato sauce, heat oil in a large frying pan over medium heat. Add onion and bay leaf, cover and stir occasionally until onion is tender but not coloured (4-5 minutes). Uncover, add tomato, garlic and basil, stir occasionally until tomato is tender and thickened (8-10 minutes). Season to taste and set aside to cool slightly. Process through a food mill or mouli (see note), season to taste and set aside.