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Cabbage with carraway

Cabbage is crisp, affordable and in season at the moment. I love that within minutes I can be sitting down to a fulfilling bowl of goodness.

Braised Cabbage

Serves 4 as a side

Ingredients

½ medium-sized cabbage, sliced thinly
25g butter
1 Tbsp rapeseed oil or any good quality oil
sprig or two of thyme
1 tsp caraway seeds
handful parsley, chopped roughly
1 Tbsp cider vinegar
2-3 Tbsp creme fraiche
salt and freshly cracked pepper

Method

In a large fry pan or saucepan add the butter and oil. When the butter has melted and gone a little frothy add the thyme and caraway seeds, cook for about 1 minute or until fragrant. Add the cabbage and a little seasoning, cook quickly for 2 minutes, add the vinegar and allow to evaporate, finish with the creme fraiche and parsley. Stir to combine and allow the creme fraiche to loosen through the cabbage. Check for seasoning and adjust if necessary and enjoy!

 

CAULIFLOWER PIZZA

pizza

This is one of those recipes I had heard about but had stayed away from. Yet when I made this and then ate it, I felt nourished and delighted with how absolutely delicious and satisfying it was. Go cauliflower!!

Serves 2-4 (makes 1 large or 2 small)

Base

500 cauliflower (about 1 medium)

200g broccoli

2 eggs

50g parmesan cheese, grated

75g ground almonds

Salt and pepper

½ tsp dried oregano

Topping

3 Tbsp tomato pizza sauce

2 Tbsp oil

200g broccoli, florets, blanched briefly

1 small red onion, sliced thinly

2 cloves, garlic, sliced thinly

200g spinach leaves

100g mozzarella

20g parmesan cheese, shaved or grated finely

Pinch chilli flakes

Extra virgin olive oil (for drizzling)

Method

Preheat oven to 200C

Remove the stalk end from the cauliflower and discard, and cut into chunks. Do the same with the broccoli, remembering to keep half for the topping.

Blitz the cauliflower and broccoli in stages so it resembles rice. Transfer to a bowl, cover with cling film and microwave on high for 5-6 minutes until softened. Drain and tip onto a clean cloth and squeeze tightly to remove any excess moisture.

Tip into a bowl as this is the base to your pizza. Add the ground almonds, oregano, seasoning and eggs. Mix well to form a dough.

Line a baking tray with greaseproof paper and grease lightly with oil.

Mould the cauliflower mixture so it forms a large round (30cm) or 2 small if desired.

Bake for 15-20 minutes or until golden.

Whilst the base is cooking prepare the topping. Remember that you can put your favorite topping on but I love the deep green flavours of the season.

Heat up a fry pan to medium and add 2 tablespoon oil, add the sliced onion and garlic and cook until the onion has softened (3-5 minutes).

Add the broccoli and cook for further 3 minutes. Add the spinach and chilli. Season well with salt and pepper and remove from the heat.

When the base is ready spread carefully with tomato sauce and sprinkle over the greens. Finish with cheese and bake for a further 15 minutes or until the cheese has melted and the pizza looks golden and delicious.

Finish with a little more freshly shaved parmesan and a drizzle of extra virgin olive oil.

Enjoy.

ANZAC BISCUITS AND HOKEY POKEY ICECREAM SANDWICH

Hokey Pokey

Not only is this a great Anzac biscuit recipe but it also turns into a delicious snack or pudding.

Makes 24 large or 36 small (approx.)

Ingredients

1 cup flour

2 cups rolled oats

2/3 cup white or raw sugar

2/3 cup desiccated coconut

⅓ cup golden syrup

125g unsalted butter

2 Tbsp hot water

1 tsp baking soda

Method

Preheat oven to 160°C .

In a large bowl add the flour, oats, sugar and coconut and mix to combine.

Add the golden syrup and butter into a suitable sized saucepan and melt over low heat.

Combine the hot water and baking soda, stir to combine. Add to the golden syrup and mix to combine.

Pour into the oat mixture and mix well to combine. The dough should hold together well but not be sloppy.

Line 2 baking trays with baking paper. If making large biscuits place tablespoons or dough or weigh the dough at 40g. Place onto tray and flatten slightly if you want them to be thinner and crisper. If wanting smaller biscuits weigh them at 20g and repeat above process. Allow plenty of space between the biscuits as they will spread.

Bake for 8-10 minutes or until golden brown and crisp. Allow to cool on the tray for 5 minutes before moving to wire rack. Cool completely.

 

TO MAKE ICECREAM SANDWICH

Pair up the biscuits so you get similar sized together.

Remove the ice cream from the freezer and using an icecream scoop place one scoop of icecream between 2 biscuits and press carefully together. If making for a party pre-scoop the icecream and flatten slightly and place onto a tray and refreeze until required.

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SLOW ROAST TURKISH LAMB WITH POTATOES AND CARROTS

lamb

Roasting lamb with some warming spices adds a new twist to the more traditional ways. Don’t forget to save the bone for the soup!

Serves 5-7

Ingredients

1 leg of lamb (2.5-3kg)

2 Tbsp olive oil

2 tsp ground coriander

2 tsp ground cumin

1 cinnamon stick or 1 teaspoon ground cinnamon

1 tsp black peppercorns

1 tsp thyme leaves

2 medium onions, thickly sliced

6 garlic cloves, thinly sliced

½ cup red wine or water

½ cup water

1kg potatoes, peeled and cut in half or quarters depending on size

1 kg carrots, peeled and cut in half or large pieces

1 cup thick unsweetened natural yoghurt, with a pinch of salt

1 Tbsp tahini paste (optional)

1 lemon, juice

Method

Preheat the oven 200C

Add all the spices and thyme leaves together and grind until all spices have crushed up and mixed well together.

Rub the oil over the lamb and then massage the crushed spices all over, making sure you get into all the openings. Season well with salt and place into a heavy duty roasting dish.

Roast in the hot oven for 20 minutes or until the skin of the lamb is golden and your kitchen is smelling fragrant. Carefully remove from the oven and lower the temperature of the oven to 160C.

Place the onions, garlic, wine and water around the lamb. Cover with foil and return to the oven and roast for 1 ½ hours.

When the 1 ½ hours are up remove the lamb from the oven and add the carrots and potatoes, coat in the juices and cover again with the foil. Return to the oven and continue to cook for a further ¾ hour.

Whilst the lamb is roasting mix the yoghurt with the salt and tahini if using and place into a suitable serving dish. Drizzle with a little extra virgin olive if desired. Chill until required.

The lamb is nearly cooked at this stage. Remove the foil and cook for a further 30 minutes or until the vegetables have coloured and the sauce has reduced.

To serve.

Place the lamb onto your board for carving and remove all the delicious vegetable and put onto a suitable sized platter. Stir the juices together in the bottom of the roasting dish and season lightly if needed. Pour into a jug for serving as this is your gravy.

Slice the lamb and add to the platter.

Serve with the tahini salted yoghurt and a crispy green salad.

Enjoy!

 

 

 

 

family and friends – new segment to help with feeding the whanau/flat or friends

ANZAC DAY

Remembrance Poppy

 

This is start of showing you how to cook using fresh local products and spreading them out to feed the family or a large household. As you know I am deeply involved with all things local and I feel passionately about getting everyone to eat well. With this new feature I will be creating recipes and spreading the ingredients so we can get more from them.

So let’s get cooking and what better way to start than with Anzac day. A day where we remember friends and family and take time out to remember the many heroes who fought for our freedom. I have been to Gallipoli and lived in Turkey briefly on my travels and I thought what a great way to combine the many flavours I experienced with some of the best New Zealand has to offer.

LAMB AND VEGETABLE BROTH

SLOW ROAST TURKISH SPICED LAMB WITH POTATOES AND CARROTS

ANZAC BISCUIT AND HOKEY POKEY ICE CREAM SANDWICH

 

LAMB AND VEGETABLE BROTH

lamb broth

 

Serves 5

Roast lamb bones (from roast lamb) and any scraps

2 bay leaves

4 sprigs fresh thyme

2 carrots, diced

1 onion, diced

½ leeks, keeping dark green for serving, sliced thinly

2 celery sticks, diced

1 cup barley or chickpeas or both

2 medium waxy potatoes, nardine, van rosa

Handful parsley, roughly chopped

Method

Place the bones into a large pot or slow cooker will work well, add the bay leaves and thyme and cover with cold water. Bring to the boil and cook for at least 1 hour or longer if possible.

Add all the vegetables except the potatoes, lower the temperature and continue to cook for about 30 minutes. Add the barley/chickpeas and potatoes and cook for a further 30 minutes or until the barley is tender.

Remove the bones and adjust the seasoning with salt and plenty of pepper.

Finish with the green of the leeks and parsley. Cook for a couple of minutes and serve.

SLOW ROAST TURKISH LAMB WITH POTATOES AND CARROTS

lamb

Roasting lamb with some warming spices adds a new twist to the more traditional ways. Don’t forget to save the bone for the soup!

Serves 5-7

Ingredients

1 leg of lamb (2.5-3kg)

2 Tbsp olive oil

2 tsp ground coriander

2 tsp ground cumin

1 cinnamon stick or 1 teaspoon ground cinnamon

1 tsp black peppercorns

1 tsp thyme leaves

2 medium onions, thickly sliced

6 garlic cloves, thinly sliced

½ cup red wine or water

½ cup water

1kg potatoes, peeled and cut in half or quarters depending on size

1 kg carrots, peeled and cut in half or large pieces

1 cup thick unsweetened natural yoghurt, with a pinch of salt

1 Tbsp tahini paste (optional)

1 lemon, juice

Method

Preheat the oven 200C

Add all the spices and thyme leaves together and grind until all spices have crushed up and mixed well together.

Rub the oil over the lamb and then massage the crushed spices all over, making sure you get into all the openings. Season well with salt and place into a heavy duty roasting dish.

Roast in the hot oven for 20 minutes or until the skin of the lamb is golden and your kitchen is smelling fragrant. Carefully remove from the oven and lower the temperature of the oven to 160C.

Place the onions, garlic, wine and water around the lamb. Cover with foil and return to the oven and roast for 1 ½ hours.

When the 1 ½ hours are up remove the lamb from the oven and add the carrots and potatoes, coat in the juices and cover again with the foil. Return to the oven and continue to cook for a further ¾ hour.

Whilst the lamb is roasting mix the yoghurt with the salt and tahini if using and place into a suitable serving dish. Drizzle with a little extra virgin olive if desired. Chill until required.

The lamb is nearly cooked at this stage. Remove the foil and cook for a further 30 minutes or until the vegetables have coloured and the sauce has reduced.

To serve.

Place the lamb onto your board for carving and remove all the delicious vegetable and put onto a suitable sized platter. Stir the juices together in the bottom of the roasting dish and season lightly if needed. Pour into a jug for serving as this is your gravy.

Slice the lamb and add to the platter.

Serve with the tahini salted yoghurt and a crispy green salad.

Enjoy!

 

ANZAC BISCUITS AND HOKEY POKEY ICECREAM SANDWICH

Hokey Pokey

Not only is this a great Anzac biscuit recipe but it also turns into a delicious snack or pudding.

Makes 24 large or 36 small (approx.)

Ingredients

1 cup flour

2 cups rolled oats

2/3 cup white or raw sugar

2/3 cup desiccated coconut

⅓ cup golden syrup

125g unsalted butter

2 Tbsp hot water

1 tsp baking soda

Method

Preheat oven to 160°C .

In a large bowl add the flour, oats, sugar and coconut and mix to combine.

Add the golden syrup and butter into a suitable sized saucepan and melt over low heat.

Combine the hot water and baking soda, stir to combine. Add to the golden syrup and mix to combine.

Pour into the oat mixture and mix well to combine. The dough should hold together well but not be sloppy.

Line 2 baking trays with baking paper. If making large biscuits place tablespoons or dough or weigh the dough at 40g. Place onto tray and flatten slightly if you want them to be thinner and crisper. If wanting smaller biscuits weigh them at 20g and repeat above process. Allow plenty of space between the biscuits as they will spread.

Bake for 8-10 minutes or until golden brown and crisp. Allow to cool on the tray for 5 minutes before moving to wire rack. Cool completely.

 

TO MAKE ICECREAM SANDWICH

Pair up the biscuits so you get similar sized together.

Remove the ice cream from the freezer and using an icecream scoop place one scoop of icecream between 2 biscuits and press carefully together. If making for a party pre-scoop the icecream and flatten slightly and place onto a tray and refreeze until required.

 

RHUBARB JAM

rhubarb jam (1)

Rhubarb is growing in abundance at the moment and if like me I love its unique flavour but can never quite keep up with it. This jam recipe is great as the endless uses will impress you.

Makes 600g

400g Fresh rhubarb

200g jam sugar (pectin added)

200g caster sugar

1 Tbsp boiling water

1 vanilla pod, seeds removed

½ lemon, Juice of half a lemon

Method

Remove the leaves and wash and dry the rhubarb. Cut the stalks into 1cm pieces.

Place the rhubarb, both sugars, one vanilla pod, seeds and the tablespoon of water into a jam pan or thick based saucepan.

Let the sugar dissolve over very low heat, stir to encourage the sugar to dissolve.

Once the sugar has dissolved turn the heat up, cook the jam over high heat. Do not stir the jam too often, just every now and then to prevent it from catching.

I like to wash the sides of the pan down with a clean pastry brush that’s dipped in boiling hot water. This will help prevent the jam going cloudy and crystallised.

I use a sugar thermometer now when making jam as it has taken the ‘luck’ out of the setting stage if you know what I mean. Cook the jam till it reaches 105°C. However if you don’t have a thermometer, place a small amount of jam on a small cold plate and spoon a little jam onto the plate and if the jam sets and you can run your finger through it without the jam running it means its ready!

Remember the longer you cook the jam the darker the caramelized colour will become and the flavour more earthy.

Once the jam reaches the correct temperature add the juice of one lemon, stir and remove the jam from the heat.

Let the jam cool slightly before ladling your jam into cleaned sterilized jars.

STUFFED PEPPERS

This recipe fills me with warming memories of Greece. I love recipes like this as you can pretty much put anything in them.

Stuffed Peppers

Serves 4

Ingredients

Olive oil

4 large capsicum (peppers)

2 onions peeled, sliced

2 cloves garlic, peeled and finely chopped

2 large tomatoes, roughly diced

100g quinoa, cracked wheat or rice

50g olives, stone removed and roughly chopped

100g greens, spinach, rocket, kale or silver beet, roughly chopped

½ tsp fresh thyme leaves

500ml vegetable stock

200g Feta cheese, crumbled

100g flat leaf parsley, finely chopped

Sea salt and freshly ground black pepper

Method

Preheat oven 190C

Halve the peppers lengthways, keeping the stalk on. Carefully scoop out the seeds and any white membrane and discard.

In a suitable sized heavy-based fry pan add 2 tablespoons oil, add the onion and garlic. Cook over a moderate heat until the onions have softened and sweetened (about 5-10 minutes). Add quinoa and toast lightly in the onion and garlic. Add the tomatoes and toss through with the quinoa etc.

Add 1 cup stock and allow the water and juice to absorb into the quinoa (8-10 minutes).

Add the olives, greens and thyme. Mix well to combine.

Remove from the heat and finish with the feta, parsley and check for seasoning, adjust if necessary.

Carefully stuff the capsicums with your quinoa filling and place them in a suitable size oven dish. Pour over the remaining stock and drizzle over a little oil. Cover tightly with foil.

Bake in your preheated oven for at least 45 minutes, or until the quinoa is tender and the peppers are juicy and sweet.

Remove the foil and continue cooking the capsicum for at least another 15 minutes so they colour up and the filling is cooked.

Remove from the oven and enjoy piping hot or as in Greece eaten either hot or cold!

 

 

 

OTAGO FARMERS MARKET MOBILE KITCHEN – 4/4/2015

Happy Easter Everyone

Thanks to our mild weather we still have such a variety to cook with.  However time has come to catch up on the bottling, plums are everywhere and they are needing poached, bottled and sauced up, as are the last of the tomatoes.  Rhubarb is tart and versatile and I will simply be adding it to some homemade muesli.  Waitaki Pork is also on the menu and I found this rub which adds to the juiciness and flavour.  Brydone Organics have the first of the season of leeks and I love them as I now add them to all my soups and stews, through my mashed potatoes and of course they team up well in salads.  And of course no Easter would be complete without hot cross buns, which will be proving now thanks to Gilberts Fine Foods.

Enjoy the Easter break and make the most of the time to cook and be with family and friends.

 

Passata 1

MOORISH PORK

IMG_0795 (427x640)

I like to add a bit of spice to things and this mixture works well with juicy pork.

Serves 4

Ingredients

1-1.5kg pork belly, chops or shoulder

oil

3 Tbsp. ground cumin

2 Tbsp. ground coriander

1 Tbsp. sweet paprika

1 1/2 tsp. cayenne pepper

1 tsp. ground turmeric

1 tsp. dried oregano

1 tsp. salt or more to taste

1/2 tsp. freshly ground black pepper

Lemons to serve

Method

If using belly pork or shoulder cut into desired pieces.

Mix all the spices together.

Rub a little oil over the pork and then generously rub over the aromatic rub. Leave in the fridge until ready to cook. If you have time I would suggest leaving for at least an hour or even overnight.

Heat up the barbecue or heavy based fry pan until hot, add the pork and cook for 2-3 minutes each side then lower the temperature and continue to cook for further 5-10 minutes depending on thickness of meat.

Serve with fresh lemon.

 

STUFFED PEPPERS

IMG_3266

This recipe fills me with warming memories of Greece. I love recipes like this as you can pretty much put anything in them.

Serves 4

Ingredients

Olive oil

4 large capsicum (peppers)

2 onions peeled, sliced

2 cloves garlic, peeled and finely chopped

2 large tomatoes, roughly diced

100g quinoa, cracked wheat or rice

50g olives, stone removed and roughly chopped

100g greens, spinach, rocket, kale or silver beet, roughly chopped

½ tsp fresh thyme leaves

500ml vegetable stock

200g Feta cheese, crumbled

100g flat leaf parsley, finely chopped

Sea salt and freshly ground black pepper

Method

Preheat oven 190C

Halve the peppers lengthways, keeping the stalk on. Carefully scoop out the seeds and any white membrane and discard.

In a suitable sized heavy-based fry pan add 2 tablespoons oil, add the onion and garlic. Cook over a moderate heat until the onions have softened and sweetened (about 5-10 minutes). Add quinoa and toast lightly in the onion and garlic. Add the tomatoes and toss through with the quinoa etc.

Add 1 cup stock and allow the water and juice to absorb into the quinoa (8-10 minutes).

Add the olives, greens and thyme. Mix well to combine.

Remove from the heat and finish with the feta, parsley and check for seasoning, adjust if necessary.

Carefully stuff the capsicums with your quinoa filling and place them in a suitable size oven dish. Pour over the remaining stock and drizzle over a little oil. Cover tightly with foil.

Bake in your preheated oven for at least 45 minutes, or until the quinoa is tender and the peppers are juicy and sweet.

Remove the foil and continue cooking the capsicum for at least another 15 minutes so they colour up and the filling is cooked.

Remove from the oven and enjoy piping hot or as in Greece eaten either hot or cold!

ROAST TOMATO SAUCE

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It’s time to top up the bottling as tomatoes are prime for making sauces and relishes. This dependable sauce pulls me through any day of the week!

Makes about 500-750ml

Ingredients

1.5-2kg ripe tomatoes

5 garlic cloves,

Few sprigs basil and thyme

2 Tbsp olive oil

Pinch of sugar (optional)

Sea salt and cracked pepper

Method

Preheat oven 180C

Wash the tomatoes briefly in cold water and pat dry.

Cut the large tomatoes in half and place all the tomatoes in a roasting dish, cut side up, sprinkle over the salt, pepper and sugar.

Drizzle over the oil and scatter over the herbs. If using your own tomatoes I like to push a small piece of the stalk into the sauce for extra flavour (optional).

Roast the tomatoes for at least an hour or until the tomatoes are completely pulpy, soft and giving of a rich tomato aroma.

Remove and allow to cool. When safe enough to handle spoon mixture into a sieve or pass through a mouli. The idea is to pass the flesh and juice and discard the seeds and skin. You will end up with a large bowl of tomato pulp. If you find your sauce is extra juicy put it into a pot and reduce over moderate heat until required consistency.

The sauce is now ready to use. It will last in the fridge for up to a week and freezers very well.

 

LEMONY LEEKS WITH CHICKPEAS

IMG_9624 (640x427)

Serves 4

Ingredients

3 large leeks

250ml vegetable stock

400g tin chickpeas, drained

75g feta, crumbled

For the dressing

2 Tbsp extra virgin olive oil

1 tsp runny honey

Juice and zest of 1 lemon

1 garlic clove, minced

A pinch of salt and pepper

¼ cup fresh dill or fennel leaves, roughly chopped

Method

Slice off the root end of the each leek, then cut the stalk into 5cm chunks on the diagonal. Use both the white and pale green part, discarding the dark green tops.

In a large frying pan or saucepan, heat the stock until simmering, add the leeks, then cover and simmer for 4-5 minutes.

Meanwhile, make the dressing. Combine all the ingredients except for the zest and dill.

When leeks are just tender, remove from the pan and arrange on a serving platter, leaving the remaining broth. Add the chickpeas to the pan and heat for about 1 minute, tossing to warm through. Add half the dill and toss.

Remove the pan from heat and serve the chickpeas on top of the leeks. Add the dressing, sprinkle with dill, lemon zest, and plenty of black pepper.

 

RHUBARB MUSELI

Rhubarb, Rose & Almond Bircher Muesli - Muesli Recipe

Rhubarb and oats never fails and this delicious start to the day will set you on your way nicely!!

Serves 4

200g rhubarb, cut into 4cm pieces

3 Tbsp runny honey, plus extra for serving

120ml fresh orange juice

2 Tbsp rose water (optional)

120g rolled oats

1 tsp ground cinnamon

250g Greek yoghurt, plus extra to serve

50g toasted flaked almonds or pistachios, shelled and chopped if you prefer

Method

Put the rhubarb in a large saucepan with the honey and orange juice and poach gently over a low heat for about 10 minutes, until the rhubarb has just softened. Cool and drain the cooking liquor into a jug, then add the rose water if desired.

Mix the rhubarb juice with the oats, cinnamon, yoghurt, half the nuts and half the rhubarb. Stir to combine and refrigerate overnight if possible or simply eat the way it is.

Serve the muesli topped with the remaining poached rhubarb, almonds or pistachios, more Greek yoghurt and a drizzle of honey.

organic lettuce (358) (427x640)

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

078_edited

 

KAKANUI PRODUCE – soil grown tomatoes and capsicum

WAITAKI BACON AND HAM – pork belly

GILBERTS FINE FOODS – hot cross buns

BRYDONE ORGANICS – organic leeks

BUTLERS BERRIES – rhubarb

ROAST TOMATO SAUCE

 Passatta

It’s time to top up the bottling as tomatoes are prime for making sauces and relishes. This dependable sauce pulls me through any day of the week!

Makes about 500-750ml

Ingredients

1.5-2kg ripe tomatoes

5 garlic cloves,

Few sprigs basil and thyme

2 Tbsp olive oil

Pinch of sugar (optional)

Sea salt and cracked pepper

Method

Preheat oven 180C

Wash the tomatoes briefly in cold water and pat dry.

Cut the large tomatoes in half and place all the tomatoes in a roasting dish, cut side up, sprinkle over the salt, pepper and sugar.

Drizzle over the oil and scatter over the herbs. If using your own tomatoes I like to push a small piece of the stalk into the sauce for extra flavour (optional).

Roast the tomatoes for at least an hour or until the tomatoes are completely pulpy, soft and giving of a rich tomato aroma.

Remove and allow to cool. When safe enough to handle spoon mixture into a sieve or pass through a mouli. The idea is to pass the flesh and juice and discard the seeds and skin. You will end up with a large bowl of tomato pulp. If you find your sauce is extra juicy put it into a pot and reduce over moderate heat until required consistency.

The sauce is now ready to use. It will last in the fridge for up to a week and freezers very well.

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