Otago Famers Market, WinterAlison LambertAugust 23, 2013Comment

otago farmers market mobile kitchen menu 24/08/2013

Otago Famers Market, WinterAlison LambertAugust 23, 2013Comment

Good morning all.

Well the menu today seems to be highlighting the often overlooked beetroot. I will be turning Wairuna Organics sweet beetroot into moist tasty rissoles, adding them to a wicked market salad combing Origin Beefs new product - Beef Bacon which goes perfectly with the sweet beetroot, peppery watercress from Aquarius gardens, some wild west wasabi (freshly grated horseradish) from Kutash Organics and a good dressing from me!

Produce around the market is up and down from now until October. What you may be expecting to be there may not be this week until new season growth kicks in. Brydone Organics have lots of cauliflowers, and now savoy cabbage. So don't despair this is just the way nature goes and before you know it we will be biting into new season asparagus and potatoes.

Keep experimenting with ingredients, add plenty of herbs and keep it simple.

I also have the delicious pear fritters with strained yoghurt which is quite something. The pears have been fabulous this year and they add a lovely floral, juicy note to these puffy fritters. The strained yoghurt is nothing new but it adds such a creamy, tart note to this dish that you will wonder why you don't strain yoghurt more often. Today I will be using Rosedale Orchards Pears)

Have a great day whatever you are doing, do come by the mobile kitchen and say hi, grab a bite to eat, get a recipe and get inspired.

BEETROOT RISSOLES

I like to serve these with some refreshing Greek yoghurt mixed with a little garlic, lemon and chopped dill

Serves 4

200g fresh beetroot, cooked, peeled and coarsely grated 2 spring onions, finely chopped 3 Tbsp parmesan, grated 240g feta cheese, crumbled or try a curd or goats cheese 1 egg, beaten 2 Tbsp dill, finely chopped 2 Tbsp mint or parsley, finely chopped 220g breadcrumbs/ gluten free crumbs 60g plain flour/gluten free flour vegetable oil, for frying 1 lemon Salt and black pepper

Method

Mix the beetroot, spring onions, cheese, egg and herbs together. Season, then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour.

Shape the mixture into small manadarinl-size pieces, adding a little flour if the mixture is too wet.

Season the flour and coat the balls in it. Heat the oil until hot, but not smoking, and fry the rissoles in batches for 2-3 minutes until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a squeeze of lemon and yoghurt sauce

WATERCRESS, BEETROOT AND BEEF BACON SALAD

Yes I did say ‘beef bacon’ this is a new product from Origin Beef, although inspired by the Jewish in America who of course cannot consume bacon as we know it! This is a product to experiment with as it adds so much flavour and texture to any dish.

Serves 4

150g beetroot, cooked until tender and peeled

Dressing

4 Tbsp extra-virgin olive oil

1 Tbsp balsamic vinegar

1 tsp Dijon mustard

Salad

100g watercress

1 red onion, sliced into thin rounds (if possible)

50g chopped walnuts

100g Origin Beef-Bacon

50g crème fraiche or soured cream

½ - 1 tsp wild west wasabi (grated fresh horseradish available from Kutash organics)

Sea salt and freshly ground black pepper

Method

Cover the beetroot well with cold water and bring to the boil, cook until the beetroot is tender right through (depending size about 30-40 minutes). Drain and cool, peel off outer skin with your hands. Cut the beetroot into thin rounds and place into large serving platter.

Make dressing and pour over beetroot whilst assembling remainder of salad. Set aside.

Heat a large fry pan up to hot, drizzle a little oil over the beef-bacon and fry quickly for a minute and then turn, season lightly with sea salt and remove from the heat and rest until you have assembled the salad.

For the salad, gently wash the watercress in cold water, removing excess stalks. Scatter the watercress over the beetroot and then places the beef bacon slices on top, add the red onion, walnuts and season lightly with sea salt and freshly ground pepper. Add small blobs of crème fraiche mixed with the horseradish.

Serve immediately.

CRUSTED SWEDE AND PUMPKIN

This is a great way to liven up these hardy vegetables, and they make a fantastic vegetarian option.

Serves 4

300g pumpkin, skin removed

300g swede, skin removed

½ cup grated Parmesan

3 Tbsp dried white breadcrumbs

6 Tbsp finely chopped parsley

2 ½ tsp finely chopped thyme

Grated zest of 2 large lemons

2 cloves garlic

Salt and white pepper

¼ cup olive oil

½ cup sour cream

1 Tbsp chopped dill and a handful of watercress

Method

Preheat the oven to 180C. Cut the pumpkin and swede into ½ cm thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.

Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.

Brush the swede and pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.

Place the pan in the oven and roast for about 30 minutes, or until the swede and pumpkin are tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.

Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.

PEAR FRITTERS, STRAINED YOGHURT AND HONEY

Pears seem to be extra sweet and extra juicy this season. Try them served alongside strained yoghurt as it adds a luxurious note to this already divine pudding (it does however work just as beautifully with Greek yoghurt).

SERVES 4

350g Greek yoghurt

Pinch of salt

For the batter 65g plain white flour (or gluten free) 65g cornflour 200ml cold soda water

Sunflower oil, for frying 3 medium firm pears, peeled and cut into wedges (1cm) 4 tsp runny honey

1 lemon, juice

Method I allow a good day in advance to strain yoghurt. The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together. Place the yoghurt in a bowl and add a pinch of salt. Stir to combine and place in the center of clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string. This now needs to hang – I used a chopstick, which fitted over a deep bowl.

The next day divide the strained yoghurt into four balls (about 50g each).

To make the batter - Put the cornflour and flour in a large bowl. Whisk in the soda water, stirring constantly, until the mix is smooth and runny, then sit the bowl in the fridge and leave for at least 10 minutes.

Pour enough oil into a medium saucepan so that it comes 5cm up the sides, and place over a medium-high heat. To test that the oil is the right temperature, put in a few drops of batter: if they sink to the bottom, then bounce straight back up with large bubbles, it's ready. Dip a couple of pears in the batter and lower carefully into the oil. Fry for two to three minutes, until crisp, remove with a slotted spoon and transfer to a kitchen paper-lined plate. Repeat with the remaining pears. Serve the fritters with the yoghurt balls, a squeeze of lemon, and a drizzle of honey.