OTAGO FARMERS MARKET MOBILE KITCHEN MENU - 3/9/2016
Spring has sprung and i am so ready! i have been in the garden with the kids and turned over the soil, scattered the pig manure, planted spring leaves and now rolling up the sleeves to get down and dirty and really get the garden sorted with an abundance of food.
The menu today at the market it full of variety and flavour. I have all sorts of market goodies ready to be cut, moulded, stirred and simmered.
Come by the mobile kitchen, talk food and of course have a sample.
PUMPKIN, BEAN AND RICE SOUP
This soup is one of those ones that could almost be classified as a stew. It is packed with flavour, textures and aromas.
Serves 4-6
Ingredients
¼ cup extra-virgin olive oil, plus extra to serve
1 onion, finely diced
1 leek, sliced thinly
4 garlic cloves, sliced thinly
½ tsp smoked paprika
2 sticks of celery (including the tender pale leaves), finely sliced
2 fresh bay leaves
½ tsp fresh rosemary leaves, finely chopped
400g pumpkin, cut into 1cm dice
330g tin borlotti, cannellini beans or chickpeas, rinsed
200 g tin peeled tomatoes, crushed
100 gm (½ cup) short grain (risotto) rice
Small handful flat-leaf parsley, coarsely chopped
40g feta cheese (sheep) or freshly grated parmesan cheese
Method
Heat oil in a large pot over moderate heat.
Add the onion, leek, garlic and celery. Cook without colouring until the vegetables are tender (10 minutes)
Add the pumpkin, smoked paprika, bay leaves and rosemary. Stir to combine.
Add the tomatoes and approximately 1.25 litres of water.
Bring to the boil then lower to a gentle simmer, add the rice and beans. Season with salt and freshly cracked pepper. Cook until the rice is tender (20-25 minutes).
Taste and adjust if necessary. Add the parsley.
Serve in warmed bowls with feta or parmesan cheese over top and a little drizzle of extra virgin olive oil.
BBQ PORK BALLS
This recipe has come from simple talking to the producers and combining their harmonious ingredients. These balls have been twice cooked which adds a wonderful texture and they are delicious eaten as is or teamed up with your favourite sauce.
Serves 4
Ingredients
500g minced pork
100g cooked rice
Salt and cracked pepper
1 onion, grated
2 Tbsp flat leaf parsley, roughly chopped
1 Tbsp fresh coriander or mint
2 tsp Hammerheads smoky BBQ spice mix
2 Tbsp natural yoghurt
1 Tbsp olive oil
3 eggs
A little flour
Oil for cooking
75g butter
Lemon for serving
Method
Place the meat in a bowl with the rice, seasoning, onion, herbs, bbq spice mix, yoghurt, oil and 1-2 eggs. Mix together to form a smooth paste.
Using wet hands, divide the mixture into 16 -24 balls depending on your desired size. Flatten each balls a little with your hands.
Place a large pot of lightly salted water to the boil.
Add the meatballs, reduce the temperature and cook for 10 minutes. Drain and leave to cool.
Beat the remaining egg/s dip the meatballs in it, then roll in flour.
Heat the butter and oil in a fry pan, add the balls and fry until crisp and brown.
Enjoy with your favourite sauce, salad or as I do with a little squeeze of lemon juice.
BRUSSEL SPROUT, APPLE AND CITRUS SALAD
This combination works really well and the salad combines all the components needed for a tasty and nutritious salad.
Serves 4
Ingredients
200g sprouts, cleaned, trimmed and finely sliced
2 oranges, peeled and segmented
2 granny smith apples
4 celery sticks, sliced thinly and keep any light coloured leaves
1 red onion, finely sliced
6 sprigs, mint and parsley, roughly chopped
50g mixed nuts and seeds, such as poppy seeds and hazelnuts, lightly roasted
Extra virgin olive oil and a squeeze of lemon, to dress the salad
Method
Combine all the ingredients. Season with a little salt and dress with the oil. Toss gently and eat at once.
RASPBERRY AND APPLE COBBLER
Cobblers are more traditionally found in the USA, but they are a great go-to pudding as you can jumble together the fruit (it can be frozen), make a quick scone dough and place on top. Viola pudding is done!
Serves 4-6
Ingredients
4 apples, peeled and cut into bite sized chunks
3 cups raspberries, (frozen are fine)
¾ cup sugar
2 Tbsp cornflour
¼ tsp salt
For the Scone Topping
1 ¾ cups flour
1 ¾ tsp baking powder
1/4 cup sugar
6 Tbsp cold butter
¾ cup cream, plus more for brushing
Method
Preheat oven to 180C
Begin by making the filling. Mix together the apples, raspberries, sugar and cornflour.
Pour into a 18cm (approx.) deep, baking dish
Now make the scone topping: Whisk together flour, baking powder, sugar, and salt.
Cut in butter and rub in with your fingertips.
Add cream, and use a bread and butter knife to incorporate, stirring just until cream is absorbed. Do not overmix.
Turn the dough out on a lightly floured bench and only knead once or twice just to bring it together. Pat the dough to a 3cm thickness. Cut into 9 rough squares or circles, and place them on top of filling. Brush with cream, and sprinkle with a little sugar.
Bake the cobbler until bubbling in center and the scones are golden brown and cooked through, about 1 hour.
Let stand at least 15 minutes before serving.
ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCTS
HAMMERHEADS – smoky bbq spice mix
HAVOC PORK – pork mince
ETTRICK GARDENS – Brussel sprouts
McARTHURS BERRY FARM – pumpkin and leeks
GILBERTS FINE FOODS – freshly baked bran loaf
BUTLERS BERRIES – frozen raspberries
ROSEDALE ORCHARDS - apples
