Otago farmers market mobile kitchen menu -26/04/2014

 The menu today feels very autumnal indeed, hearty pea and ham soup, nutrient rich and vibrantly coloured beetroot and chickpea fritters.  Onion dip made with Wairuna Organics outstanding array of onions, and if you aren't in the mood for dip then try baking them in stock and cream until sweet, soft and carmelised.

For dessert I had to use quince as they really do add a wonderful twist to any dish.  This cake with the almonds and quince makes a wonderful combination and will make your guests smile with the unsuspecting flavours.  It also works well for afternoon tea or simply just to have a slice of cake.

Looking forward to cooking so much fantastic food and also to see what our fantastic producers are up too.

See you at the market kitchen, thanks Alison

PEA AND HAM SOUP

Everyone should have a hearty soup like this up their sleeve as it’s cheap to make and so satisfying. It will keep you going all weekend.

  Serves 4-6 2 cups green or yellow split peas, washed well 8 cups water 1 ham hock or ham bone 2 bay leaves 2 carrots, peeled and coarsely chopped 1 leek, coarsely chopped 1 medium onion, peeled and coarsely chopped Salt and freshly ground pepper 2 cups frozen or fresh peas Method Place the, water, ham hock, carrots and half the onion and half the leek, with the bay leaves into a large pot. Cook for 2 hours, or until the meat is almost falling off the bone. Carefully strain the stock (liquid) into another large pot or bowl and then transfer into a large pot. Retrieve the ham hock and shred off the meat and remove any chewy bits. Keep aside for later. Put the stock back onto the heat and add the remainder carrots, onion and leeks. Add the split peas and cook gently for about 40 minutes to 1 hour. Do not season until the peas are tender. When the peas are tender add the fresh or frozen peas and cook for a couple of minutes as you want the freshness and vibrancy in your soup. Either use a hand blender or carefully processor until the desired consistency. It is up to you whether you would like smooth or a little more texture! Add the ham meat and check for seasoning and serve if desired with a dollop of crème fraiche and a couple of mint leaves (optional).  

ONION DIP

Its seems to be a kiwi favourite, only this one is made from scratch and with locally grown organic onions!! INGREDIENTS 4 medium onions, ½ quarted and ½ sliced thinly 1 cup olive oil and salt and freshly ground black pepper, and a sprig or two of fresh thyme to taste ½ cup mayonnaise ½ cup cream cheese, softened ½ cup sour cream 1 Tbsp fresh lemon juice 1 tsp. Worcestershire sauce Hot sauce, such as Tabasco, to taste 4 spring onions, sliced thinly (green ends included) Cut raw vegetables, carrot, and cauliflower, for serving Method  Heat oven to 190C Toss quartered onions with a couple of tablespoons oil on a foil-lined baking sheet, and season with salt, pepper and thyme.  Roast, turning occasionally, until soft and slightly caramelised, about 45 minutes; set roasted onions aside to cool. Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, juice, Worcestershire, hot sauce, and salt and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.  Heat remaining oil in a fry pan over medium-high heat; add finely sliced onions, and cook, stirring, until beginning to lightly colour, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until deep golden brown, about 15 minutes more. Transfer onions to a strainer set over a bowl to drain; discard oil or reserve for another use. To serve, stir 2/3 of the fried onions and the spring onion into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables.

QUINCE AND ALMOND CAKE

Two ingredients that remind me of Spain, quince and almonds.  This delightful cake fits in perfectly with this time of the year and one that will please all. Serves 10 Ingredients 4 medium sized quince 100g sugar 1 cinnamon stick 200g butter, softened, plus extra for greasing 200g caster sugar 3 large free-range eggs 50g plain flour Pinch baking powder 125g ground almonds 1 lemon (finely grated zest) For the icing 5-6 tbsp icing sugar 1-2 Tbsp quince syrup Method Begin by preparing the quince.  Carefully peel and core the quince, roughly dice the quince into even bite sized pieces and cover with water, add the first measure of sugar and cinnamon stick.  Cook until tender (20-30minutes).  Drain the quince, reserving 3 tablespoons of liquid and set aside. Preheat the oven to 180C Grease the base and sides of a 20-22cm round cake tin and line the bottom with baking parchment. Cream together the butter and sugar until light and fluffy. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour and baking powder then add the almonds and lemon zest. Fold through the drained quince. Scrape the mixture into the tin and bake for 20-30 minutes, or until the sponge is lightly golden-brown and a skewer inserted into the middle of the cake comes out clean. While the cake is still hot and still in the tin, insert a skewer all over the surface and drizzle in 1-2 tablespoons of the quince liquid. Leave in the tin to cool. To make the icing, mix 1 teaspoon of the quince syrup, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and pour the icing on the top thinly. Serve.

 

BEETROOT, LEEK AND CHICKPEA FRITTERS

These delightful fritters are full of nutrients, texture and flavour.  You can easily add you favourite herbs or pulses to suit.

Makes 8 ½ medium leek, sliced thinly 1 Tbsp butter 300g beetroot (raw) 2 carrots, peeled 1 tin chickpeas, drained 2 Tbsp parsely, roughly chopped 4 Tbsp oil 2 Tbsp rice flour Olive oil for shallowfrying To serve mix; ½ cup natural unsweetened yoghurt with 1 Tbsp tahini paste and juice of ½ lemon, pinch of salt. Method Begin by melting the butter in a small pot, add the leek and cook gently until soft and sweet (about 5 minutes). Meanwhile grate the beetroot and carrots and put into a large bowl. Drain and rinse the chickpeas, then put them into the bowl of a food processor with the olive oil and blitz to a smooth paste.  Transfer to the bowl with the beetroot, carrot and leek add the flour and parsley and season with salt and pepper. Shape the mixture into eight thick patties, using lightly floured hands if the mixture is at all sticky. Warm enough oil in a shallow non-stick pan over a moderate heat.  Carefully place the fritters into the hot oil and cook until golden and crisp on both sides (3 minutes each side). Serve with the yoghurt sauce.

OVEN ROASTED ONIONS WITH ROSEMARY AND CREAM

These are perfect with any roast joints of meat.  Wairuna Organics have over 5 varieties of onions at the moment. Serves 6 (at least) 6 large onions, unpeeled 2 cups chicken or vegetable stock 3–4 Tbsp olive oil Salt and freshly ground black pepper Leaves from 3–4 sprigs rosemary, chopped 1/2 cup cream Method Preheat oven to 190C Slice about ½ cm off the bottoms and tops of the onions so that they will sit upright; then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish. Pour stock over and around the onions in baking dish. Drizzle oil over the onions, then liberally season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish. Transfer baking dish to oven and bake, basting often with the stock, until onions are soft when pierced with the tip of a paring knife and stock has been reduced by about three-quarters, 1- 1 ½  hours. Remove baking dish from oven and pour cream over onions. Return dish to oven and bake until pan juices have thickened slightly and tops of onions have browned, 20–30 minutes more. Serve. ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCTS. ROSEDALE ORCHARD – fresh quince WAIRUNA ORGANICS – over 5 varieties of organic onions GILBERTS FINE FOODS -  fresh baked goods TE MANGHA – last of the courgettes BRYDONE ORGANICS – organic beetroot HAVOC PORK – fresh hocks