Otago Farmers Market Mobile Kitchen Menu - 12/04/2014

 

Every week I get the pleasure to walk through the market and talk to the many vendors.  I get first hand information on what is growing and what is in its prime and what lies ahead.  This obviously assists me with the recipes and my planning not only for the market and my café but it helps with our family meals.  Keeping in tune with the seasons is vital to keeping your meals tastier and more economical.

The menu today is of course full of interesting dishes from creamy silver beet gratin, spicy coriander marinated lamb backstraps, simply cooked spinach with garlic, spicy eggplant with potatoes and finally the last of the season baked nectarines with gingernuts and cream.

Have a great weekend.

SILVERBEET GRATIN

Silverbeet grows so well in our climate and we are constantly looking for ways to use it.  I love this decadent method which when served alongside any dinner brings a new note on sometimes an over-looked vegetable.

Serves 4

1 bunch (450g) silverbeet, stems and leaves separated

300ml cream

2 cloves garlic, lightly crushed

50g freshly grated parmesan cheese

¼ tsp salt

Method

Preheat oven 190C

Bring a large pot of salted water to the boil.

Begin by adding the silverbeet stalks and cook for 3 minutes, now add the leafy greens and continue to cook for a further 3 minutes.

Place a clean cloth on a tray or large plate.

Drain the silverbeet well and then spread evenly onto the clean cloth to cool.

Meanwhile place the cream and garlic into deep suitably sized pot.  Bring to the boil then reduce the heat so that it doesn’t boil over.  Boil for 5 minutes so the mixture starts to thicken. Remove from the heat, remove the garlic and discard.

Remove any excess moisture from the silverbeet and add to a large bowl, pour over the cream, add the nutmeg, season well and add 2/3 of the grated parmesan cheese. Mix well.  Place into a suitable sized oven dish ensuring all the cream is coating the silverbeet.  Finish with grated parmesan, a few more grates of nutmeg and bake for 10 minutes or until the cream is bubbling around the edges and has gone a delicious golden colour.

Serve immediately (great with steak or a roast dinner)

MARINATED LAMB BACKSTRAPS WITH CORIANDER AND HONEY

Leckies have a run on tender juicy lamb backstraps, so I looked around the market to get some inspiration and found abundances of fresh herbs which made me think lets spice it up a little.  This recipe is fresh and simple and would go perfectly with the eggplant and potatoes or if wanting a lighter accompaniment why not team it up with some hummus and flatbreads.

Serves 4

1 kg lamb backstraps

20g flatleaf parsley

30g mint leaves

30g coriander

4 garlic cloves, peeled and sliced thinly

15g fresh ginger, peeled and sliced

3 chillies, seeded

½ tsp slat

50ml lemon juice

60ml soy sauce

120ml oil

3 Tbsp honey

2 Tbsp red wine vinegar

4 Tbsp water

Method

Make sure the lamb backstraps are clean of any fat and sinew. Place into a non-reactive container.

Place all the remaining ingredients into a blender and process until combined and pureed.  Pour over lamb and let marinate overnight for best results.

Preheat oven 200C.  Heat up a heavy cast iron pan, preferably a griddled pan if possible.  Remove meat from marinade and shake off excess.  Sear well on all sides, about 3 minutes in total and place on baking tray and cook for about 8 minutes in total, more if you want it more on the well-done side.

Meanwhile heat the marinade in a small pot and simmer for 5 minutes. Put the cutlets on a serving plates and serve with plenty of sauce.

SPICY EGGPLANT AND POTATOES

This dish is fantastic as it has a bit of spice, it is great eaten with some plain steamed rice and nan bread or serve it with the lamb dish above.

Serves 4 as a side dish

Ingredients 1 tsp cumin seeds 1 Tbsp oil 1 tsp ginger, finely grated 2 cloves garlic, finely minced 1 ½ tsp black mustard seeds 1 kg potatoes (waxy) 2 eggplant, medium sized ½ tsp cayenne pepper salt to taste 1/4 tsp turmeric powder

4 medium tomatoes, roughly diced fresh coriander for garnish

Method Place frying pan on high heat, add cumin seeds, when fragrant (10-20 seconds) take off heat and set aside. Peel the potatoes and dice into 1 cm cubes Cut off stem of aubergine and dice into 1 cm cubes, with the skin on

Place a large fry pan on medium-high heat and pour in a glug of oil. Add ginger, garlic and mustard seeds. Let it splatter for 30 seconds so the garlic and ginger is browned. Add the potatoes. Turn the heat to medium and saute for five minutes and add a tablespoon or more of water to prevent the potatoes from sticking to the bottom of the pot. Add aubergine and continue to stir. Add cayenne, turmeric and salt to taste. Add a few more tablespoons of water (again, to prevent aubergine or potatoes from sticking to the bottom of the pan) and then add tomatoes. Turn the heat to low-medium, place lid on top and allow to steam for 15 minutes. Check at the 10 minute mark.

When ready, sprinkle with roasted cumin and fresh chopped coriander.

SIMPLY COOKED SPINACH WITH GARLIC

It’s the simple things in life that we like and remember and this method is perfect for a quick side of vegetables.

Serves 4 as a side

2 large bunches of spinach, or 1 bag of baby spinach

Olive oil, extra virgin

3 cloves garlic, sliced

Salt and freshly ground pepper to taste

Method

Remove any thick stalks of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture or any method that works for you.

Heat 2 tablespoons olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach and be careful as it will spit a little.  Season with salt and freshly ground pepper. Toss to combine and allow to wilt for a minute or two.

Serve immediately.

BAKED NECTARINES WITH GINGERNUTS

Last of the season nectarines filled with gingernuts and baked till sticky! Easy pudding but delightful.

Serves 4

Ingredients

6 gingernuts

2 Tbsp butter

1/2  cup icing sugar

4 nectarines, halved and stoned

1/2 lemon

½ cup creme fraiche

1 Tbsp raw cane sugar

Method

Preheat oven to 200C.

Put the gingernuts in a food processor and process until finely ground, remove 1 tablespoon of gingernuts and keep aside for sprinkling on top. Add butter and icing sugar process until combined.

Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top. Place a generous tablespoon of ginger nut mixture on each nectarine half. Sprinkle over the gingernut crumbs and  bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.

Mix together creme fraiche and granulated sugar. Spoon over nectarines, and serve.

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

LECKIES BUTCHER – lamb backstraps

JANEFIELD HYROPONICS – baby spinach, coriander and microgreens

KAKANUI PRODUCE – eggplant

HARWARDEN ORGANIC – nectarines

BEANOS BAKERY – fresh baked goods

JUDGE ROCK WINES – central otago wines

BRYDONE ORGANICS – silverbeet and potatoes