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Green risotto

veggie  (1)

Risotto is pretty much a one pot-meal, easy on the pocket and so versatile. I was looking at my vege patch and saw a lot of healthy green vegetables and herbs, resulting in this nourishing risotto.

Serves 4

Ingredients

½ small onion, diced
2 sticks celery, peeled and cut into 1cm-long pieces
8 large leaves cavolo nero, stalks removed
200g silverbeet and/or spinach
handful parsley, chervil and chives, roughly chopped
5 to 6 cups vegetable stock
2 Tbsp extra virgin olive oil
3 Tbsp butter
1½ cups faro, barley or arborio rice
½ cup dry white wine
salt to taste
½ cup grated parmesan cheese

Method

Bring a pot of water to a boil. Add four cavolo nero leaves and the silverbeet leaves and cook until soft, about 5min. With remaining leaves, finely slice and set aside. Rinse quickly under cold water. Put cooked leaves in a blender or food processor and add just enough water to allow machine to puree until smooth. Set aside.

Heat the stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep saucepan over medium heat. When it is hot, add onion, celery and sliced cavolo nero leaves, stirring occasionally until soft but not yet brown, 3 to 5min. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3min. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, half a cup or so at a time, stirring constantly. Each time stock has just about evaporated, add more.

After about 15min add a couple of spoons of the puree, continuing to add stock when necessary. Taste the rice as you go, you want it to be tender but with a bit of crunch; it could take as long as 25min total to reach this stage. When it does, stir in the rest of the leaf puree. Remove saucepan from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning.

Risotto should be slightly soupy. Serve immediately.

PUMPKIN, CHICKPEA AND POTATO SOUP

chickpea soup

This thick, hearty soup combines so many flavours and textures I love. This soup could be served as a vegetarian stew.

SERVES 4

2 Tbsp rapeseed or olive oil

1 medium onion, diced

1 leek, sliced

2 garlic, cloves, finely sliced

1 tsp smoked sweet paprika

¼ cup of parsley, marjoram or oregano, roughly chopped

300g cooked chickpeas, rinsed and drained

1 litre vegetable stock

1 bay leaf (fresh if possible)

750g pumpkin, peeled, deseeded and cut into chunks

500g potatoes, waxy, cut into chunks

Salt and pepper

Method

Heat the oil in a large saucepan over medium heat. Add the onion, leek and garlic and cook gently for about 10 minutes. Add the paprika and about 1 tablespoon of the fresh herbs. Cook for another minute.

Add the chickpeas, pumpkin, potatoes and bay leaf, cover with stock and simmer until the vegetables are tender, 10-15 minutes. Check for seasoning and adjust if necessary.

To finish the soup add the remainder of the herbs and stir to combine. Serve, and if you like drizzle with a little more oil.

BEST OF BRITISH FOOD CLUB – THIS THURSDAY

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otago farmers market mobile kitchen menu – 9/08/2014

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Boy am I happy I have a pot of soup and a hearty stew simmering away! This has to be the coldest day this year, but at least we have comfort that we can warm ourselves up with great tasting food.  The yam and barley salad is another great winter salad which is great as it can be eaten warm.

Wrap up and see you all at the mobile kitchen.

Cheers Alison

 

 

yam and barley salad

This salad is great as the humble ingredients used add great texture and of course the flavours work together beautifully.

Serves 4-6

1kg yams, washed and cut in half on the angle if large

6 sprigs fresh thyme

2 Tbsp oil

Salt and freshly ground pepper

1 -2 cups barley, rinsed

1 red onion, sliced thinly

2 sticks celery, sliced thinly

¼ red wine vinegar

2 Tbsp sugar

1 tsp salt

Handful fresh parsley, roughly chopped

Handful fresh celery leaves, picked free of stalk and try to get the lighter-coloured leaves

Sea salt flakes and freshly ground pepper

3-4 Tbsp extra virgin olive oil

75g feta cheese, crumbled

Method

Preheat oven to 200C with a suitable oven dish inside heating up.

Toss the yams with thyme, first measure of oil and a little salt and pepper. Pour all the contents into the hot oven dish and roast until tender and caramelised (about 15-20 minutes).

Meanwhile cook the barley in plenty of water until tender (30-40 minutes).

Using a small saucepan place the vinegar, sugar and 1 teaspoon salt together and stir to combine. Heat until the sugar dissolves. When this stage is reached pour over the onions and celery so that they lightly pickle (leave for at least 10 minutes).

When the yams have cooked and the barley is tender we can start to assemble the salad.

Mix the parsley and celery leaves through the barley, add half of the pickled onions and celery and toss to combine, season lightly and add a little of the pickled liquor and 1 tablespoon of the olive oil. Mix gently to combine. Place onto a platter and then layer with the cooked yams, crumbled feta and finally finish with the remaining pickled vegetables and any leftover leaves.

Serve and enjoy!

 

VEAL OSSO BUCCO

italiancooking_ossobucco_jpg_rend_sni18col

Origin meats are doing veal and I am so excited to be able to share this with you.

serves 4-6

Ingredients

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

800-1kg Veal osso bucco

Sea salt and freshly ground black pepper

flour, for dredging

1/2 cup vegetable oil

1 small onion, diced

1 small carrot, diced

1 stalk celery, diced

1 Tbsp tomato paste

1 cup dry white wine

3 cups chicken stock

3 Tbsp fresh flat-leaf Italian parsley, chopped

1 Tbsp lemon zest

Method

For the veal piecess, pat dry with paper towels to remove any excess moisture. Veal piecess will brown better when they are dry. Season each piece of veal with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large casserole dish with lid, heat vegetable oil until smoking. Add the veal to the hot pan and brown all sides, about 3 minutes per side. Remove and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned veal to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the herbs and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the veal and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Serve with creamy mashed potato, or the classic risotto Milanese if feeling adventuress!

 

CAULIFLOWER SOUP WITH A HINT OF CURRY!

organic lettuce (2) (640x427)

 

serves 4

1 large cauliflower (about 1kg), stalks discarded and florets chopped

1 large potato, peeled and chopped into large chunks

1 medium onion, chopped

1 ½ tsp curry powder

25g butter

4 Tbsp olive oil

1 liter light chicken or vegetable stock

600ml milk

100ml cream (optional, but highly recommended)

Method

Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle add the curry powder then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.

Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.

Blend everything in a food processor or blender, in batches. If you would like it extra creamy, pass it through a fine sieve.

Always reheat your soup before consuming.  Serve in warm bowls or large cups (I like a few finely cut chives on top and a generous grind of pepper).

 

EARTH GEMS WITH A DRESSING

Wairuna organics has these cute little gems and they can treated as you would a potato or yam. Today I am cooking them simply with a little zesty dressing!

Serves 4

500g earth gems, washed

2 cloves garlic

2 Tbsp fresh coriander, roughly chopped

2 shallots or spring onion, sliced thinly

2 Tbsp cider vinegar

6 Tbsp extra virgin olive oil A few splashes of Thai fish sauce

Salt and pepper to taste

Pinch of sugar

Method

In a large saucepan half full with water and add a generous pinch of salt bring to the boil, add the earth gems and reduce to a simmer and cook until tender (10 -15 minutes). Be careful not to overcook them or they will break up.

Whilst the gems are cooking, chop the coriander, shallots and garlic cloves together until you get them finely chopped, add the vinegar and oil add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary.

When the gems are done, drain them and spread out over a tray to cool down quickly. Put the gems into a bowl and pour over your dressing, toss together and serve. Don’t forget you can add your favourite flavouring, perhaps you have some parsley or a little mint instead of coriander or you may like to add some lettuce, or spinach along with a little feta cheese to add some interesting textures.

 

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

ORIGIN MEATS – VEAL OSSO BUCCO

WAIRUNA ORGANICS – EARTH GEMS

BRYDONE ORGANICS – YAMS

MCARTHURS BERRY FARM – CAULIFLOWER

GILBERTS FINE FOODS – FRESHLY BAKED BREADS

 

 

 

VEAL OSSO BUCCO

italiancooking_ossobucco_jpg_rend_sni18col

Origin meats are doing veal and I am so excited to be able to share this with you.

Ingredients

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

800-1kg Veal osso bucco

Sea salt and freshly ground black pepper

flour, for dredging

1/2 cup vegetable oil

1 small onion, diced

1 small carrot, diced

1 stalk celery, diced

1 Tbsp tomato paste

1 cup dry white wine

3 cups chicken stock

3 Tbsp fresh flat-leaf Italian parsley, chopped

1 Tbsp lemon zest

Method

For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Season each piece of veal with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large casserole dish with lid, heat vegetable oil until smoking. Add the veal to the hot pan and brown all sides, about 3 minutes per side. Remove and reserve.

In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned veal to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the herbs and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning the veal and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Serve with creamy mashed potato, or the classic risotto Milanese if feeling adventuress!

 

best of british food club 21 august

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ROASTED YAM AND BARLEY SALAD

yam and barley salad

This salad is great as the humble ingredients used add great texture and of course the flavours work together beautifully.

Serves 4-6

1kg yams, washed and cut in half on the angle if large

6 sprigs fresh thyme

2 Tbsp oil

Salt and freshly ground pepper

1 -2 cups barley, rinsed

1 red onion, sliced thinly

2 sticks celery, sliced thinly

¼ red wine vinegar

2 Tbsp sugar

1 tsp salt

Handful fresh parsley, roughly chopped

Handful fresh celery leaves, picked free of stalk and try to get the lighter-coloured leaves

Sea salt flakes and freshly ground pepper

3-4 Tbsp extra virgin olive oil

75g feta cheese, crumbled

Method

Preheat oven to 200C with a suitable oven dish inside heating up.

Toss the yams with thyme, first measure of oil and a little salt and pepper. Pour all the contents into the hot oven dish and roast until tender and caramelised (about 15-20 minutes).

Meanwhile cook the barley in plenty of water until tender (30-40 minutes).

Using a small saucepan place the vinegar, sugar and 1 teaspoon salt together and stir to combine. Heat until the sugar dissolves. When this stage is reached pour over the onions and celery so that they lightly pickle (leave for at least 10 minutes).

When the yams have cooked and the barley is tender we can start to assemble the salad.

Mix the parsley and celery leaves through the barley, add half of the pickled onions and celery and toss to combine, season lightly and add a little of the pickled liquor and 1 tablespoon of the olive oil. Mix gently to combine. Place onto a platter and then layer with the cooked yams, crumbled feta and finally finish with the remaining pickled vegetables and any leftover leaves.

Serve and enjoy!