I am still trying to get my head around that we are now into March and it's still warm? Great though as the produce is loving it albeit a little dry; ingredients that spring to mind which are wonderful additions to your menus at the moment are of course tomatoes, which are available in all shapes, sizes, colour and varieties.  There are at least 30-40 varieties of tomatoes available throughout the market!

Chillies, courgettes, basil are still in abundance as is broccoli (Goddards have plenty and only $1 per head or go crazy and buy 12 for $8). Bushfire pumpkins have arrived and i do love them, they are great for so many dishes as they roast, mash, bake and are perfect for fillings as they aren't watery.  Beans are arriving in many shapes and forms and i will be doing quite a bit with them over the weeks.  Even though we have apples and pears gracing the stalls keep making the most of the stone fruit and berries.  Plums and greengages are exceptionally good and so is the pudding i have on the menu today!

Pasta Doro fresh pasta is on the menu today along with pesto, beans, and potatoes this is dish i remember well when i was cooking at the River Cafe in London. Courgettes are still plentiful and even the odd marrow showing up.  And just because i don't always talk about the many, many other stalls don't forget about the sensational baked goods, the freshest fish in town, meat - beef, lamb and pork.  Judge Rock wines, Green Man beer, fresh lemonade and juice.  Preserves of many flavours, nuts and nut products and much, much more.  Oh and don't forget about the fresh gorgeous flowers.

Anyway have a great day, don't forget to grab a recipe and have a little breather and something to eat.

 

The Joyful Vegan crew - if you haven't yet tasted the goodies all made by Tania - vegan cheese, bread, sauces, baking etc.  Plus they do food cooked to order from their caravan.  It will blow your mind at just how fresh and tasty it all is.  Definetly in my top 5 places to eat!!

MARKET KITCHEN MENU

PASTA WITH GREEN BEANS, POTATOES AND PESTO

This is a perfect pasta for this time of the year!

Serves 4-6

PESTO

Makes 1 Cup

3 Tbsp Pine Nuts

2 cups fresh Basil Leaves

1 clove Garlic, peeled

Pinch of Salt

½ cup Extra-Virgin Olive Oil

¼ cup freshly grated Parmesan cheese

PASTA

6 New Potatoes or small Red Potatoes

1 cup trimmed young Green Beans or Haricots Verts

500 g Linguine or spaghetti

Sea salt flakes

Freshly grated parmesan cheese for serving

Method

TO MAKE PESTO - Combine the pine nuts, basil, garlic, and salt in a large stone mortar and grind with the pestle until the mixture forms a paste. Slowly drizzle in the olive oil, beating all the while with a wooden spoon. Add the Parmesan 1 tablespoon at a time, beating until the mixture forms a thick paste. The pesto can also be made in a food processor. The pesto can be stored in a jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.

TO MAKE PASTA - Cook potatoes in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp and tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.

Whisk reserved ¼ cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. If the sauce looks to dry on the pasta add remaining cooking liquid.  Toss to through and transfer pasta to large platter. Serve, passing additional cheese separately.

MOROCCAN SPICED CARROT AND BEETROOT SALAD

serves 4

 

 

 

 

 

 

 

 

 

2 cups of grated carrots (from about 3 carrots)

1 cup of grated fresh beetroots (from about 1 medium sized peeled beet)

½ cup raisins (optional but add good texture)

½ tsp paprika (sweet, not hot)

¼ tsp ground cumin

¼ tsp cinnamon

Small pinch of salt

Small pinch of cayenne

2 Tbsp lemon juice

2 tsp honey

2 Tbsp sliced fresh mint leaves

Method

Place the grated carrots in a medium-sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel. Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.

In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.

Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.

Right before serving, stir in a couple of tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

 WILTED SPINACH WITH GARLIC AND CHILLI remove the stalks and wash well.  Shake off as much excess moisture as possible.  Heat a good size fry pan up to medium-high heat, add 1 clove of garlic sliced thinly and toast in the oil until it starts to go light golden colour, add a pinch dried chilli flakes and spinach, season with a little salt and freshly ground pepper.  Toss to combine and allow the spinach to lightly wilt (about 1-2 minutes).

Serve immediately!

 

BEANS, ZUCCHINI AND TOMATOES

SERVES 4

2 Tbsp oil for cooking

1 onions, sliced thinly

4 medium tomatoes, cut roughly

500g green beans, top and tailed

4 medium sized zucchinis (courgettes), sliced into 4mm rounds

2 cloves garlic

Handful fresh basil and flat leaf parsley

1 chilli

Sea salt flakes and freshly ground pepper

½ Tbsp red wine vinegar

Extra virgin olive oil for drizzling

Method

Heat a large fry pan up with two tablespoons of oil, add the onion and cook gently for a couple of minutes so that the onions softens, add the garlic and tomatoes and cook for 5 minutes.  Add the green beans and zucchinis, coat well in the tomato sauce.  Add ¼ cup of water, 1 stem of basil and whole chilli, season lightly and cook over moderate heat for 20 minutes.  Add the remaining basil and vinegar stir to combine.  Taste and check for balance of flavour.  Adjust if necessary.  Finally add the chopped parsley and mix once again.  Serve immediately or at room temperature with fresh bread and little extra virgin oil for drizzling!

 

SWEET PLUM PASTRY SLICE

I love to cook plums and this slice which could come under the category of pie, works a treat; crisp, buttery pastry filled with creamy yet sweet, tart plums is my idea of perfection.

serves 8-10

500g plums, halved and stones removed

50g sugar

1 Tbsp water

1 400g puff pastry

1 250g cream cheese, softened at room temperature

1/2 orange, zest only

4 Tbsp  raw cane sugar, divided

½ tsp vanilla extract or vanilla bean paste

1 large egg, separated

1 Tbsp plain flour

Method

Add the halved plums in a heavy-based saucepan and add 50g sugar and 1 tablespoon water.  Cook gently until the plums just start to soften (5-7minutes).  Cool.

Roll the cold puff pastry out on a lightly floured bench so that it resembles a rectangle 30cm by 25cm and it should be about 3mm thick.

On a large baking sheet lined with greaseproof paper, a silicone baking mat or foil, lay out the puff pastry which should be cold but pliable.

In a small mixing bowl add together the softened cream cheese, 1 tablespoon sugar, orange zest, vanilla, egg yolk and flour and beat well to combine until thick and smooth. Scrape this mixture out onto the centre third portion of the puff pastry down the middle and spread it evenly, leaving the two outer thirds bare.

Spoon over the cooled, cooked plums and carefully spread this over the cream cheese layer.

This next step sounds more complicated than it is. Fold one side of the pastry over the cream cheese, plum mixture so that it covers it completely. Then fold the other half of the pastry over the pastry encrusted plums so that it goes right over the pastry pulling slightly to tuck the layer under the entire pastry. Press down on the ends of the long rectangular pastry to seal in the cream cheese and jam.

Whisk the egg white together with 1 teaspoon water just a little to combine. Brush this over the entire pastry. Sprinkle the remaining 3 tablespoons of sugar evenly and generously over the egg washed pastry. Use a thin, sharp knife to cut little vents along the dough.

When ready to bake, preheat the oven to 190C. Bake the pastry till puffed and golden for 15 minutes, then lower the temperature to 160C and continue cooking for a further 10-15minutes or until the pastry is cooked through.

Cut into slices and serve warm.

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

KAKANUI PRODUCE – soil grown tomatoes and chillies

PASTA DORO – fresh and dried pasta

WAIKOUIATI GARDENS – organic zucchinis, tomatoes, beans

BRYDONE ORGANICS – organic spinach and garlic

ROSEDALE ORCHARDS – plums

MCARTHURS BERRY FARM – carrots and beetroots

JANEFIELD HYDROPONICS – fresh greens and herbs

ETTRICK GARDENS – green beans

SUNRISE BAKERY – fresh baked goods

JUDGE ROCK WINES – Central Otago Pinots