Category

Lunch

Soooo many ways to eat zucchini! But I’d bet most of us cook it. Baked, barbequed, in a pasta, in a casserole, in a soup, in a quiche. Even making zucchini noodles. Oh my, but zucchini is a versatile veg to cook.

Fewer of us would think to eat it raw. It is fantastic in salads. Yes, OK, we have cucumber for salads in summer, but don’t ignore the humble zucchini because of your love for cucumber. And can cucumber do this?? No, that’s right. It can’t.

This recipe is super quick and so very tasty. Once again, it’s all in the dressing. As Kat remarked, who would have thought that a bit of lemon and mustard could create so many delicious and simple meals? And then I said, I know, right?

Make this right before eating. If you let it sit too long, the zucchini will start to sweat and soften too much.

Simple zucchini salad

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Serves: 1 as a meal or 2 as a side salad Prep Time:

Ingredients

  • 2 zucchini, peeled into thick ribbons
  • 1/4 cup raw walnuts
  • 1/4 cup parmesan flakes
  • 1/2 bunch parsley, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

Preheat a small frying pan over a low to medium heat.

Add the walnuts and lightly toast. Keep the walnuts moving so they don’t burn. When they are ready and smelling toasty, put them aside.

In a medium to large bowl, whisk together the extra virgin olive oil, lemon juice, garlic, mustard, salt and pepper until well combined.

Add the zucchini ribbons and parsley to the bowl and gently toss with the dressing. Using your hands works best.

Transfer the dressed zucchini and parsley into a serving bowl and sprinkle over the toasted walnuts and parmesan cheese.

10 January, 2019 0 comment
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Continuing with our approach to recipes (keep it simple, with a twist), this recipe for potato salad will astound you.

Potato salad for me was always trotted out at barbeques and I associate it with being heavy, sometimes gluggy, sometimes dry and too vinegary. I’ve not really been a huge fan, frankly.

But once again, Kat has found a way to reignite my interest in dredging up an old food memory and enjoying it with fresh tastebuds. If you’ve got blokey blokes in your family who love their carbs but you find potato salad too heart-attack inducing, this version will please all of you. The dressing is light and tangy, but it’s still reminiscent of those potato salads drowned in mayo of old.

It’s quite an 80s sort of dish, don’t you think? So we decided it should be served in a glass bowl. Voilà: an homage to the 80s barbeque with a 2019 update.

Potato salad with yoghurt dressing

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 5 medium potatoes, scrubbed, cut into chunks
  • 1 red onion, finely sliced
  • half bunch parsley, finely chopped
  • 1 cup Greek yoghurt (we used Tilba Real Dairy plain yoghurt - perfect)
  • 3 tablespoons olive oil
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • salt to taste

Instructions

  1. Boil the potatoes until cooked, drain and allow to cool completely.
  2. Combine the potatoes, onion and parsley in a large bowl.
  3. In a separate bowl or jug, thoroughly combine yoghurt, oil, mustards, vinegar and honey. Season with salt to taste.
  4. Pour over the potatoes and mix well.
3 January, 2019 0 comment
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[in full Oprah voice] AAASPAAARAAAGAAAS!!!

Such a tricky thing to grow and this season, the weather has been making it particularly tricky for Don the asparagus man out at Cooma. He brings it to the SAGE Farmers Market when it’s on, so I make sure he puts enough in the van for LocalTable when he comes to town.

If you’ve eaten asparagus from a supermarket lately, then you will be blown away by the difference between those tasteless, hard, chewy things and these tender spears of heaven. My tippity-top favourite way to eat them is lightly sautéed in butter with lemon juice, pepper and parmesan, but these tarts with caramelised red onion that Kat made are real contenders for the top spot.

Cheese, caramelised onion & asparagus tarts

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 3 red onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 to 2 tablespoons balsamic vinegar
  • 250g ricotta cheese
  • 100g fetta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon rind, grated
  • 1 bunch asparagus
  • 2 sheets puff pastry
  • 2 tablespoons melted butter

Instructions

First, get those onions caramelising. Use up the bottom half of the asparagus spears by slicing them thinly and caramelising them with the onion.

  1. Heat your favourite small frying pan over a low heat and pour in the oil.
  2. Add the onions and sliced asparagus bottoms with a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from sticking to the pan. This must be done slowly over a low heat!
  3. When the onions are soft, add the sugar and balsamic. Continue to cook over a low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
  4. Remove from the heat and let cool (stick it in the freezer if you’re in a rush).

Now make the tarts.

  1. Preheat the oven to 220ºC and line two trays with baking paper, lightly greased with oil or butter.
  2. Combine the cheeses, parsley, and lemon rind in a bowl and season with salt and pepper.
  3. Cut each pastry sheet in half and place the 4 sections on the lined trays. Score a 1cm border around each sheet (don’t cut all the way through).
  4. Divide the caramelised onion mixture between the pastry sheets and spread to the scored lines. Repeat with the cheese mixture and arrange the asparagus tops on top.
  5. Brush some melted butter around the pastry edges and bake for around 15 minutes or until golden brown. Allow to cool slightly before removing from baking paper.
20 December, 2018 0 comment
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After Kat made those scrumptious roasted summer vegetables, she decided to make it into a soup, just because.

So we snacked on some of the veggies, picking out and eating all the carrots, because she didn’t want them to make the soup an icky colour, then we finished them off for lunch in liquid form!

I swear, that soup was something else. I am going to roast vegetables before making vegetable soup a lot more often from now on.

Roast vegetable soup

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 3 medium potatoes
  • 1 large fennel bulb
  • 1 onion
  • 6 small cloves of garlic
  • Oil for roasting
  • 2 tablespoons Balsamic vinegar
  • salt and pepper
  • sprig of rosemary
  • 1 cup vegetable stock

Instructions

  1. Roast the vegetables as described in this recipe.
  2. Place the roasted veggies in a blender or food processor and blend, adding stock slowly until desired consistency is reached.
  3. If you’d like it runnier after adding all the stock, keep adding water in small amounts.
  4. Heat and serve.
13 December, 2018 0 comment
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These spring rolls are the first spring rolls Kat has ever made and they were a-m-a-z-i-n-g. Look how perfectly she fried them!!

Sometimes we avoid cooking certain things because we think they’re beyond us, but I watched Kat make these and thought “hmmmm, I reckon I could do that”.

Funny how all it takes to get over a hurdle is to just see if you can jump it.

Having eaten this dish, I’m already thinking about what other variations I can make. You can put all sorts of different veggies in these things. But whatever you do, make sure you use an oil that’s recommended for high temperatures and make sure it’s hot when you put those babies in.

This is another really good idea for kids. They love anything fried, amiright? And guaranteed, these will go down better than the slightly soggy spring rolls you get from the take away. Just watch out when you bite into them! No traumatising mouth scalding, please.

Spring rolls

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 2 carrots, scrubbed and grated
  • 4 cabbage leaves, finely shredded
  • 1 onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 100g vermicelli noodles
  • 2 tablespoons tamari sauce
  • 2 tablespoons peanut oil
  • 12 sheets spring roll pastry
  • Small quantity of water mixed with a little cornstarch
  • Peanut or rice bran oil for frying

Instructions

  1. Defrost 12 sheets of spring roll pastry under a damp tea towel so the edges don’t dry out.
  2. Soak the noodles in boiling water for 10 mins. Drain and use scissors to cut into smaller lengths.
  3. Heat 2 tablespoons of peanut oil in wok and add the carrot, cabbage, onion, garlic, noodles and tamari. Cook for about 5 mins or until vegetables are soft.

To wrap the spring rolls:

  1. Place a sheet like diamond on a clean surface and place 2 tablespoons of filling in the nearest corner.
  2. Start to tightly roll the wrapper, fold over left side, then fold over right side. Paint a little of the cornstarch mixture along the edge and close it up.

When all the vegetable mixture is used up:

  1. Heat the peanut or rice bran oil in wok to high temperature. You’ll need enough oil to almost cover the spring rolls.
  2. Cook the spring rolls in batches, turning to ensure both sides are golden brown.
  3. Place on a cooling rack for a few minutes to drain excess oil.
  4. Serve hot and crispy with your favourite Asian dipping sauce.
6 December, 2018 0 comment
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Cooking and preparing meals is about simplicity. I really believe that Australia’s long-running obsession with cooking shows is because we know we’ll never make what they make on the telly. We get to watch our gourmet chef fantasy played out by others, saving us the trouble to actually do it. Most of us make meals that we know the family will eat, that we can make in our sleep and are easy. Or is it just me? Maybe I’ve said too much.

Point is, simple doesn’t have to be repetitive or boring. What I’ve learned from my friends who are accomplished home cooks is that it only takes a small twist in a recipe to make a new meal.

Take coleslaw. Cabbage, carrot, parsley in a mayonnaise dressing. So familiar, it’s unremarkable. But change the dressing and suddenly I feel like making coleslaw. Kat said that her dressing could have been more mayo-like if I had a better food processor, so it looks a bit chunky in the photo, but I can tell you it tasted great and I don’t care about the creaminess.

The kids still ate it. Bonus.

Coleslaw with cashew dressing

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Serves: 4 Prep Time:

Ingredients

  • 1/4 cabbage, shredded
  • 3 carrots, scrubbed and grated
  • 1 small bunch parsley, finely chopped
  • 1 cup raw cashews, soaked overnight (or soaked in hot water for an hour)
  • juice of 1/2 lemon
  • 1 teaspoon maple syrup
  • 1/4 to 1/2 cup water
  • 2 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

  1. Combine cabbage, carrot and parsley in a large bowl.
  2. Drain and rinse soaked cashews. Place cashews in a food processor with apple cider vinegar, mustard, lemon juice, salt and pepper and 1/4 cup of water. Blend on high speed until creamy. Add more water to reach desired consistency.
  3. Pour over the salad and mix well.
6 December, 2018 0 comment
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Spring and leafy veg. Sometimes it feels like spring is leafy veg. There sure is a lot of it, just as in summer, there’s a lot of fruiting veg. It is what it is, so that’s what we eat.

Luckily, we have some talented market gardeners who can bring other crops to harvest earlier than we can, so we’re not stuck with just greens, but it can be a challenge to keep up the variety in our meals at this time of year.

Enter: vegetable muffins!! Another genius Kat idea that I would never have come up with.

These are a brilliant (and delicious!) way to use up more vegetables for lunch or a snack. Great to have ready to grab for work or school.

I’m starting to sound like a morning television show cooking segment. God forbid.

Vegetable & goat's cheese muffins

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Serves: 12 muffins Prep Time: Cooking Time:

Ingredients

  • 1/2 cup milk
  • 3 tablespoons olive oil
  • 3 eggs
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 40g parmesan, finely grated
  • 70g cheddar, finely grated
  • 3-4 chard leaves, finely shredded
  • 2 carrots, scrubbed and finely grated
  • 4 green onions, chopped
  • 150g goat's cheese
  • handful each of sesame and pumpkin seeds

Instructions

  1. Preheat oven to 180ºC.
  2. Pour milk and oil into a mixing bowl. Crack in the eggs and whisk together.
  3. Fold in the flour and baking powder, then the cheddar and parmesan, then the vegetables.
  4. Season to taste with salt (optional).
  5. Line a muffin tray with 12 paper cases (using greaseproof paper cases is a good idea), then half fill them with the muffin batter.
  6. Crumble the goat’s cheese onto each muffin, then spoon the remaining batter on top. Make sure the goat’s cheese is completely covered.
  7. Sprinkle with the sesame and pumpkin seeds.
  8. Bake for 20 to 30 minutes (check by piercing with a skewer after 20 minutes) until golden. After removing from the oven, let the muffins rest in the tray for about 10 minutes, then transfer to a wire rack to cool. They’re good to eat warm or cold.

 

Notes

If you think the batter looks a bit too stiff, mix in a little more milk in very small increments until it has the consistency you think it should be before you fill the paper cases.

22 November, 2018 0 comment
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I’ve always liked beetroot, but beetroot for me growing up was out of a tin. I think beetroot is one of the few vegetables that is actually not too bad out of a tin. It’s pretty close to homecooked beetroot (unlike, say, tinned asparagus, which bears no relation to homecooked asparagus whatsoever). But I’ve been slow to get more fresh beetroot into my cooking and I’m not sure why that is.

Because of that, a bunch of beetroot can last me ages — lucky it stores so well — but now that I’m eating more seasonally, I find that at this time of year, beetroot is one of the main vegetables available so I’m cooking and eating it a lot more. Maybe I’ve hesitated because of the time it takes to cook, but that’s a bit silly now I think about it. All I’ve had to do is plan a tiny bit more and throw some in the oven about an hour before I start to make dinner. As someone who isn’t particularly into cooking, this simple change in thinking has been a small epiphany for me. If I couldn’t be home early enough to get it into the oven in time, I’ve cooked it in the morning, or the day before. It’s revelational, I tell you!

This is one small example of how eating locally grown food can influence how you cook and eat. I don’t think I’ll ever be super into cooking, but just by making this small change, I’ve increased the repertoire of flavours on my family’s plates, I’m exposing my kids to new meals and I’ve supported the local food system by eating what it’s producing.

So, eat more beetroot!

Also: juicing raw beetroot with some other veg and an apple is amazing.

Chard & roasted beetroot salad

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 3 or 4 beetroots, peeled, cut into sizeable chunks (not too small)
  • 1/2 bunch chard, shredded, no stems
  • roughly same amount of mixed salad leaves
  • 1/2 cup pistachios, shelled
  • 1/2 cup seed mix (we used sunflower, pumpkin and linseed)
  • 2 tablespoons balsamic vinegar (spend the money to get the real stuff)
  • juice of half an orange
  • 1/2 punnet microgreens

Instructions

Start with the beetroot (this can be done well ahead, if preferred)

  1. Preheat oven to about 170deg.
  2. Place in a shallow baking tray and liberally douse with olive oil. Make sure the pieces are fully covered with oil and not touching each other.
  3. Season with salt and pepper, if you like.
  4. Roast for about 30 minutes, but use your own judgement. Check from time to time until they are as firm or soft as you like.
  5. Remove from the oven and let cool.
  6. While the beetroot is in the oven, lightly toast the pistachios and seed mix in a dry frying pan (no oil) over a low heat.
  7. Combine all the ingredients in a bowl, pour over the vinegar and juice, toss and serve.
  8. Sprinkle with microgreens.

Notes

This recipe will make enough for 2 if eating it as a meal, or 4 if as a side dish.

1 November, 2018 0 comment
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One of the best things about spring is broad beans. They’re only around for a short time, but broadies are worth the wait for their flavour and versatility.

Most people I know love to make falafel with broad beans and with good reason, but we’ve decided to share a recipe for a fritter that uses a few other ingredients in this week’s box.

These were a real hit with the small humans as well.

Broad bean & potato fritters

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1/2 teaspoon each whole cumin, coriander and fennel seeds
  • 3-4 mushrooms, roughly chopped
  • 6 asparagus spears, chopped into small pieces
  • 1/2 mild chili, deseeded and chopped
  • 2 garlic cloves, minced or grated
  • 2 medium potatoes, peeled and diced
  • 350gm broad beans, shelled
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric powder
  • 3 tablespoons fresh coriander, chopped
  • 40gm breadcrumbs
  • 1 egg
  • 50gm plain flour
  • 1 cup yoghurt
  • 2 tablespoons mint, chopped
  • 1/4 cup rice bran (or sunflower) oil for cooking fritters
  • squeeze of lemon

Instructions

  1. Put the seeds in a shallow pan and gently dry-roast until fragrant, then grind in a mortar & pestle or spice blender.
  2. Melt some butter in a frying pan and lightly sautée the mushroom, asparagus, chili and garlic and set aside.
  3. Boil the potatoes in salted water for five minutes, then add the broad beans and simmer for a further eight minutes.
  4. Drain, transfer potatoes and beans to a bowl and add the ground spices, sautéed mushroom mix, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly.
  5. Mix in the coriander, breadcrumbs and egg.
  6. Shape handfuls into patties, coat in flour and chill in the fridge for half an hour. Makes about 12 fritters.
  7. While the patties are chilling, mix the mint with the yoghurt and keep cool.
  8. Gently heat the rice bran oil in a frying pan and cook the fritters on a medium to high heat until golden brown on each side.
  9. Squeeze some lemon over the fritters just before serving with the minty yoghurt and a fresh salad.
25 October, 2018 0 comment
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The name of this recipe sounds so wrong, but it’s so right! I just googled the title and it seems we weren’t the first ones to think of putting these ingredients together. Phew! #validated

Now, I’m not a vegetarian, but Kat is and she’s the recipe-maker in this outfit, so all our recipes as prepared for LocalTable will be vegetarian. But there will be many times when you can add some meat to the dish. In this case, you could easily add some chicken strips to this recipe. You’ll just have to work out the best way to incorporate it into the method yourself.

We thought about adding some tofu, but decided against it. You could try that too, if you like.

This is the third week in a row we’ve come up with a recipe that is basically a pile of combined ingredients on a plate, but hey, we’re working with what the season brings us, so these dishes are true expressions of eating seasonally. Works for me. Especially as I prefer meals that only need a fork.

We used Honey Murcott mandarins, as the grower said they were nice and juicy, but any variety will do.

You could also add some cornstarch to the stir fry sauce. When we ate it, we thought the sauce might have benefitted from a bit more texture, but it’s still good without the cornstarch.

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 mandarin, juiced
  • 1 tablespoon tamari (or soy) sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil, plus extra for wok
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, finely chopped
  • salt & pepper to taste
  • 2 portions udon noodles (we used dried organic Hakubaku noodles)
  • 1-2 mandarins, peeled, segmented
  • 1 head broccoli, cut into small florets
  • 2 bunches pak choi, stems and leaves thinly sliced
  • 4 small carrots, scrubbed and grated
  • 4-6 garlic scapes, chopped
  • 1 cup cashews, soaked in hot/warm water for 1/2 hour
  • 2 tablespoons sesame seeds

Instructions

  1. Combine the mandarin juice, tamari, hoisin, sesame oil, ginger and garlic with a whisk in a small bowl or jug.
  2. Season to taste with salt and pepper.
  3. Cook the noodles according to instructions on the packet.
  4. Halve the mandarin segments lengthways and remove the seeds.
  5. Heat a wok to a high heat.
  6. Pour in a skerrick of sesame oil and swish it around the wok.
  7. Quickly add the broccoli, mandarin, pak choi stems (reserve the sliced leaves for now), carrot and cashews to the wok.
  8. Pour over as much of the stir fry sauce as you like (err on less rather than more, you can always pour on a bit more as you eat it) and stir fry for a few minutes, until the broccoli starts to take on a nice rich green colour. It doesn’t take long!
  9. Add the pak choi leaves and stir fry for another minute. Seriously, just a minute.
  10. Remove from the heat and serve on top of the noodles.
  11. Sprinkle with sesame seeds.

Notes

You can add the noodles to the wok to mix everything in together, if you prefer.

18 October, 2018 0 comment
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