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Otago Farmers Market Mobile Kitchen

 

Even though we are in the heart of winter and at many times it’s hard to keep warm, I do find myself yearning for hearty, comforting and warming soups.  This week I have one that many may overlook as the main ingredient and that is the humble swede. The flavours in this soup with the combination of creamy, nutty tahini and sweet almonds helps to override that often bitterish swede taste.  I certainly recommend this soup and you will be impressed at how little it costs!

I also have ribs from Waitaki Bacon and Ham and with a quick rub of spices, you will be licking your lips with happy satisfaction! Brussels sprouts are still crunchy and peppery, this week I thought lets do them roasted in the oven, carrots are going to be used in one of my favourite salads.  Agreeable eggs are new to the market and I am so looking forward to simple cooking with these free-range, organic and pasture happy hens.  I also have the pleasure of sharing with you freshly made bagels from Beam Me Up Bagels

Of course this will all be available from the mobile kitchen on Saturday.  Have a great weekend!

RIBS – STICKY AND DELICIOUS

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I am always on look out for a good recipe for bones or as my children call them sticky bones! I found this one and have adapted it for the children.  If you have the time put the rub on the raw bones and let sit for at least 2-6 hours and bake covered for about 2 hours on 150C or otherwise do my faster version below.

Serve 4

1.5 -2kg (At least four ribs each)

Rub

1 cup packed brown sugar

2 Tbsp salt

2 tsp sweet smoked paprika

2 tsp cayenne pepper (reduce if using for children)

2 tsp garlic powder

1 tsp ground allspice

¼ tsp chilli flakes (omit if for children)

Method

Place the bones into a large pot suitable to hold the bones, cover with cold water and bring to the boil.  Cook for 10 minutes and then drain and cool.

Meanwhile combine all of the rub ingredients in a medium bowl.

Line a baking tray with greaseproof paper or tin foil (it will make it a lot easier to clean).

Rub the sparefub on all sides with the spice rub.  Put on the baking sheet and warp in cling film.  Refrigerate for at least 2 hours or ideally as long as possible.

Preheat either your BBQ or grill on your oven to medium- hot as you are wanting to get that wonderful grilled, smoky caramelized look and taste.  Place the ribs onto or under the hottest part of the grill and cook for 2 minutes, turn the ribs cook for another 2 minutes.

Now turn the oven to 190C on bake for at least 30 minutes to 1 hour, you want the bones to be tender almost to the point where the meat is about to fall from the bones.

Serve and enjoy!

SWEDE, THYME AND ALMOND SOUP

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Swedes are readily available and very economical, this soup surprises even the most unimpressed swede consumers. The swede becomes creamy and silky, and the thyme and almonds bring it all together.

Serves 4-6

1 Tbsp oil

1 Tbsp butter

1 medium swede, peeled and cut into small chunks

½ leek, sliced thinly

1 tsp thyme leaves, fresh

1 cup blanched almonds, roughly chopped

1 ½ -2 litres vegetable or chicken stock

1 Tbsp honey

1 Tbsp salt

½ tsp ground white pepper

1 Tbsp tahini paste

Method

Begin by add the butter and oil to a large heavy based pot, add the swede, leek and thyme, cook over moderate heat until the leeks soften and the swede starts to lightly colour (5-10 minutes). Add the almonds and stir to coat in any juices.

Add enough stock to generously cover the swede. Add the honey, salt and pepper and cook for 30-50 minutes or until the swede has become very soft and mushy. Add the tahini and blend using a hand blend or something similar until smooth and creamy.

Taste for seasoning and adjust if necessary. Serve.

 

ROASTED BRUSSELS SPROUTS

Simple but delicious way to serve our favourite vege!

Serve 4

500g Brussels sprouts

3 Tbsp olive oil

¾ salt

½ tsp freshly ground black pepper

Method

Preheat oven 200C

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

Mix them in a bowl with the olive oil, salt and pepper.

Pour them on a roasting pan and roast for 25 to 35 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly.

Sprinkle with more salt, and serve immediately.

 

LEEK FRITTATA

Agreeable Natures eggs have impressed me in so many ways, from flavour, to freshness and best of all the way they care and raise their chooks.

Serves 4-6

2 Tbsp butter

2 cups sliced, cleaned leeks, white and light green parts only (sliced in half lengthwise, then sliced crosswise)

½ tsp fresh chervil, thyme or parsley leaves

¼ tsp salt

5 eggs (free range)

1 cup cottage cheese or ricotta

1 cup grated Parmesan cheese

Method

In an 18cm oven-proof pan, melt butter on medium heat. Add the sliced leeks and gently cook until softened, about 5 minutes. Once the leeks are cooked through and softened, add the chervil, thyme or parsley and salt. Set aside.

In a medium bowl, whisk together the eggs and the cottage cheese, parmesan. Stir the leeks into the egg mixture.

Wipe out the pan with a paper towel. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Pour the egg mixture into the pan, swirling to make sure the leeks are evenly distributed. Lower the heat. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. You’ll need to check every few minutes. The heat should be high enough to set the mixture, but low enough so that the edges don’t brown. This frittata benefits from slow, gentle cooking.

Place rack in upper third of oven. Preheat the grill. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Grill for 3 to 4 minutes until the top is lightly browned and the center has set.

Remove pan from oven. Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Then gently slide the frittata onto a serving plate.

Garnish with chives or parsley to serve.

 

CARROT SALAD

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This salad is perfect for those sweet and tender new season carrots. It works beautifully alongside a creamy dip and toasted flatbreads as a simple light lunch or pre dinner snack!

Serves 4 as a side

700g sweet young carrots, washed and peeled if necessary

1 large onion, sliced thinly

1 Tbsp oil

½ tsp cumin seeds

½ tsp caraway seeds

½ tsp fennel seeds

Pinch of dried chilli flakes

50g flat leaf parsley or rocket leaves, roughly cut or torn

½ tsp sugar

3 Tbsp cider or white wine vinegar

2 Tbsp extra virgin oil for drizzling

Sea salt flakes

Method

Slice the carrots on the angle and cut into 5mm ovals, place into suitable size pot and just cover with water and a pinch of salt.  Bring to the boil and simmer until tender.

Meanwhile add the sliced onion to a small fry pan along with one tablespoon of oil, cook over moderate heat until the onion softens and lightly colours (about 5 minutes) add the cumin, caraway, fennel seeds and chilli flakes.  Cook for a further two minutes or until the seeds give off a wonderful aroma.

Tip the softened onion into a large bowl add salt, sugar, vinegar and one tablespoon of extra virgin olive oil.  Mix to combine.  Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours.  Toss to combine and let sit for at least 30 minutes to mature.  When cold add the parsley or rocket, toss lightly and serve with a little more extra virgin olive oil.

Beam Me Up Bagels lightly toasted with Whitestone Butter and Butlers homemade jam will also be whipped up in the mobile kitchen. Do pop by for a unforgettable taste.

 

 

 

 

 

 

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

BEAM ME UP BAGELS – freshly baked bagels

AGREEABLE NATURE EGGS – incredible free-range/pasture eggs

WAITAKI BACON AND EGGS – ribs

BUTLERS BERRIES – jam

BEANOS BAKERY – freshly baked goods

ETTRICK GARDENS – coloured carrots

KAKANUI PRODUCE – brussels sprouts

SWEDE, THYME AND ALMOND SOUP

IMG_6263

Swedes are readily available and very economical, this soup surprises even the most unimpressed swede consumers. The swede becomes creamy and silky, and the thyme and almonds bring it all together.

Serves 4-6

1 Tbsp oil

1 Tbsp butter

1 medium swede, peeled and cut into small chunks

½ leek, sliced thinly

1 tsp thyme leaves, fresh

1 cup blanched almonds, roughly chopped

1 ½ -2 litres vegetable or chicken stock

1 Tbsp honey

1 Tbsp salt

½ tsp ground white pepper

1 Tbsp tahini paste

Method

Begin by add the butter and oil to a large heavy based pot, add the swede, leek and thyme, cook over moderate heat until the leeks soften and the swede starts to lightly colour (5-10 minutes). Add the almonds and stir to coat in any juices.

Add enough stock to generously cover the swede. Add the honey, salt and pepper and cook for 30-50 minutes or until the swede has become very soft and mushy. Add the tahini and blend using a hand blend or something similar until smooth and creamy.

Taste for seasoning and adjust if necessary. Serve.

 

PEAR FLAN WITH HAZELNUTS AND DATES

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This dessert is certainly worth becoming familiar with as it never disappoints and with the winter combination of juicy pears, crunchy hazelnuts and sweet dates it ticks all the boxes for a winning dessert!

Serves 6

10 Whole dates, soaked briefly in hot water to soften

4 pears, Beurre blanc or conference work well

1 Tbsp cornflour

300ml milk (full fat)

4 eggs

150g sugar

300ml cream

1 Tbsp hazelnuts, lightly crushed

1 Tbsp sugar

Method

Preheat the oven to 160C

Soak the dates if using dried to soften and moisten them. Set aside.

Peel the pears, cut them into wedges and remove any core.

In a large bowl, blend the cornflour, milk, eggs, sugar and cream together until a smooth thick paste.

Lightly grease a round cake tin (20cm) with butter and pour the batter in. Arrange the pears in a round, scatter over the dates and finish with the hazelnuts and lastly with the sugar.

Bake in the oven for 40 minutes or until golden and risen.

I like to serve this straight from the oven with pouring cream.

SEASONAL SIDES

3 sides

Three simple, seasonal and economical sides that will go with most winter dinners.

Smashed carrots and swede

Cauliflower with a twist

Buttery leek mash

SMASHED CARROTS AND SWEDE

Serves 4 as a side

300g swede, peeled and roughly diced

300g carrots, peeled and diced similar size to swede

½ tsp salt

Pinch of sugar

50g butter

1 Tbsp olive oil

Salt and ground white pepper

Method

Put the diced swede and carrot into a suitable sized saucepan, cover with water and add ½ teaspoon salt and pinch of sugar, bring to the boil then reduce temperature to a moderate simmer. Cook until the swede and carrots are very tender (15-20minutes).

Drain well and add the butter and olive oil, mash lightly so that some of the vegetables are still chunky and others are mashed well. Season with a little salt and plenty of pepper. I like to serve this in a bowl at the table with a little more butter on top.

 

CAULIFLOWER WITH A TWIST

This dish can also be roasted in the oven.

Serves 4 as a side.

½ – 1 cauliflower

2 Tbsp of olive oil a couple pinches of sea salt

1 clove garlic, sliced

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. Cut it into tiny little florets – and by tiny, no bigger than little finger. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Set aside.

Heat the olive oil and salt in a large fry pan over medium-high heat. When hot, add the cauliflower and toss until the florets are coated. Allow to go brown on the bottom, then toss the cauliflower so that it keeps moving. Brown a bit more and continue to move until the pieces are deeply golden (about 5 minutes). Add the garlic and cook until lightly golden.

Remove from heat and stir in the chives, lemon zest, and finish with freshly grated Parmesan cheese and a pinch of flaky sea salt. Serve immediately.

 

Buttery leek mash

I love this soothing combination alongside pork or perhaps panfried fillet of fish.

Serves 4

900g desiree, heather or red rascal potatoes, peeled and cut into even-sized chunks

1 Tbsp salt

100g butter

1 small, firm leek, sliced thinly

4 Tbsp milk

2 Tbsp cream or crème fraiche

Salt and ground white pepper to taste

Method

Place the potatoes into a suitable sized pot, covered with water, add the salt and bring to the boil, reduce the temperature and simmer over moderate heat until tender (20 minutes approx.)

Meanwhile melt 50g of the butter in small saucepan or fry pan and add the sliced leek, cook gently without colouring until soft and sweet (about 5-10 minutes)

When the potatoes are cooked, remove them from the heat, drain off the water, return them to the saucepan and cover with a clean tea cloth for about 4 minutes to absorb some of the steam, then add the butter, milk and crème fraiche or cream and mash well so there are absolutely no lumps. Add the warm leeks, ensuring all the juices are added as well. Fold through and taste for seasoning, adjust as needed.

Serve immediately.
 

APPLE CAKE

cake

I like this cake as the layers of sweet, moist apples adds a wonderful fresh texture.

Serves 8-12

3 cups plain flour

1 Tbsp baking powder

200g butter, softened

1 ½ cups sugar

3 large eggs, separated

½ cup milk

6 medium apples, such as Golden Delicious, Granny Smith, pacific beauty etc

Icing

½ cup icing sugar and ½ cup light brown sugar

½ tsp vanilla extract

1 to 2 Tbsp milk or water

Method

Preheat the oven to 180C.

Grease a 20cm ring or bundt cake tin.

Sift together the flour and baking powder. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk until just combined.

Beat the egg whites until stiff but not dry. Gently fold half the egg whites into the batter, then gently fold in the remaining whites.

Pour quarter of the batter into the prepared pan. Spread with quarter of the apples. Continue to do this another 2-3 times so that the cakes get layered with the apples and batter.

Bake until golden brown, 40 to 50 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.

To make the icing: Combine all icing ingredients, stirring until smooth and of pouring consistency. Turn the cake upside down and drizzle the icing over the cake and let stand until set.

FOOD CLUB – FRENCH

FoodClub-FacebookAd-French1-FINAL

otago farmers market mobile kitchen menu – 12/07/2014

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I am back at the market and I cant wait to get cooking. The variety of market ingredients is still varied and exciting and even though the weather is a bit grim we can still cook some wicked food. Whether it be hearty soups, winter salads or long slow cooking it never needs to disappoint.  I have some fantastic ingredients to create with and we have a lot of food to taste.

See you at the mobile kitchen tomorrow!

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LEEK, POTATO AND CANNELINI BEAN SOUP

soup

This soup has a slight twist on the classic leek and potato, by adding the beans it gives it another dimension and a lovely creaminess.

Serves 4

330g cooked cannellini/haricot beans

50 g butter

1 Tbsp oil

4 leeks, wash well

500g potatoes, desiree or agria, peeled and cut into roughly chunks

1 litre chicken or vegetable stock

1 bay leaf

Salt and ground white pepper

2 Tbsp parsley

Extra virgin olive oil (optional)

Squeeze fresh lemon juice

Method

If using dried beans, soak in plenty of cold water for at least 6-12 hours. Drain and cook in plenty of water until tender (no salt). Set aside until required.

Begin by preparing the leeks. Cut the leek in half where the white of the leek meets the green and set aside the greener part for later.

In a large heavy bottomed saucepan melt the butter and oil together until melted. Add the white of the leeks, cover and reduce the heat to low and sweat off without colouring for at least 10 minutes, this will allow the leeks to soften and sweeten.

Add the potatoes and beans using half the cooking liquor and cover with stock. Add the bay leaf and season lightly with salt and pepper. Cook until the potatoes are tender (20-30 minutes). Discard bay leaf. Finely slice the tender parts of the green of the leeks and add to the soup, cook for a further 5 minutes.

Using a potato masher or something similar lightly mash the ingredients in the soup so it holds together and thickens.

Add parsley and check seasoning.

Serve with a drizzle of peppery extra virgin olive oil and squeeze of lemon (if you like).

 

WARM ROASTED YAM AND ONION SALAD

yam and onion salad (640x401)

I love roasted yams and when combined with sweet onions and a sprinkling of cheese this will lift any meal in winter!

Serves 4-6

1 kg yams,

2 red onions, cut into wedges

2 Tbsp oil

2 Tbsp honey

Salt and freshly ground pepper

1 sprig rosemary or thyme

Dressing

1 tsp grain mustard

3 tsp red wine, cider or balsamic vinegar

2 Tbsp extra virgin olive oil

100g feta cheese

Method

Preheat the oven to 190C

Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!

Toss the yams and onions with 2 tablespoons of oil, honey and sprig of herbs.  Season with salt and pepper and mix.  Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.  Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.

Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.  Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.

 

BOK CHOY WITH CORIANDER

 

Serves 4

4 bunches baby bok choy (basically, 1 bunch per person)

2 slices ginger

2 Tbsp soy sauce

1 tsp sugar, or to taste

¼ tsp salt, or to taste

¼ cup water

A few drops sesame oil

1 Tbsp vegetable oil for stir-frying

Handful fresh coriander, roughly chopped

Method

Wash the baby bok choy and drain. Cut the baby bok choy in half lengthwise, then cut across into small pieces. Separate the stalks from the leaves before cooking.

Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.

Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and coriander serve.

 

BEETROOT, BEEF AND CRACKED WHEAT BURGERS

beetroot fritters

I have made these burgers with all varieties of meat and they never disappoint.

serves 4

500g beef mince

3-4 medium beetroot, peeled and coarsely grated

1 cup cracked wheat, soaked in boiling water

1 onion, grated

handful chopped parsley

salt and freshly ground black pepper

1 egg

oil for frying

Method

In a large bowl add the mince, grated beetroot, onion and parsley.  Using your hands squeeze out any excess moisture from the cracked wheat, add to your beetroot mixture.  Season well with salt and pepper.  Using your hand mix all the ingredients together really well.  If the mixture needs some binding add the egg and mix well. Using slightly damp hands mold four even size patties and put onto a plate and chill until required.

When ready to cook, heat up a good size fry pan with enough oil to just cover the base of the pan.  When almost smoking add the patties and turn the heat down to medium, cook on both sides so they are golden brown and ruby red, they should take around 5 minutes either side (depending on the thickness).

Serve immediately, we made some homemade wedges with lemon and rosemary and a little yoghurt dressing.  A very reasonable and very filling supper!

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS

LECKIES BUTCHER – BEEF MINCE

MCARTHURS BERRY FARM – BEETROOT

JANEFIELD HYDROPONICS – BOK CHOY AND CORIANDER

BRYDONE ORGANICS – LEEKS, POTATOES, YAMS

BEANOS BAKERY – FRESHLY BAKED GOODS

JUDGE ROCK WINES – CENTRAL OTAGO WINES

 

 

 

 

 

 

 

LEEK, POTATO AND CANNELINI BEAN SOUP

This soup has a slight twist on the classic leek and potato, by adding the beans it gives it another dimension and a lovely creaminess.

soup

Serves 4

330g cooked cannellini/haricot beans

50 g butter

1 Tbsp oil

4 leeks, wash well

500g potatoes, desiree or agria, peeled and cut into roughly chunks

1 litre chicken or vegetable stock

1 bay leaf

Salt and ground white pepper

2 Tbsp parsley

Extra virgin olive oil (optional)

Squeeze fresh lemon juice

Method

If using dried beans, soak in plenty of cold water for at least 6-12 hours. Drain and cook in plenty of water until tender (no salt). Set aside until required.

Begin by preparing the leeks. Cut the leek in half where the white of the leek meets the green and set aside the greener part for later.

In a large heavy bottomed saucepan melt the butter and oil together until melted. Add the white of the leeks, cover and reduce the heat to low and sweat off without colouring for at least 10 minutes, this will allow the leeks to soften and sweeten.

Add the potatoes and beans using half the cooking liquor and cover with stock. Add the bay leaf and season lightly with salt and pepper. Cook until the potatoes are tender (20-30 minutes). Discard bay leaf. Finely slice the tender parts of the green of the leeks and add to the soup, cook for a further 5 minutes.

Using a potato masher or something similar lightly mash the ingredients in the soup so it holds together and thickens.

Add parsley and check seasoning.

Serve with a drizzle of peppery extra virgin olive oil and squeeze of lemon (if you like).