Fresh Food Ideas

RECIPE July 2017 – Tomato and bread soup

Ingredients: Serves 6

2kg full flavoured ripe tomatoes

¾ cup (180ml) good quality extra-virgin olive oil

plus extra for drizzling

Salt

2 handfuls basil leaves, torn plus small sprigs to garnish

6 slices ciabatta

I clove garlic

Optional: Burrata (fresh creamy chees similar to mozzarella) or finely grated Parmigiano Reggiano

OUR PRODUCERS: Ross Tomatoes, Sapunars Produce, Mt. Buffalo Olives and Boonderoo Farm Bakery

Method:

Chop the tomatoes into large pieces, catching any juices in a bowl.

If there are a lot of seeds, squeeze the tomatoes into a fine-mesh sieve over the bowl, discarding the seeds and setting the juices aside.

 

Cook the tomato in a large saucepan over low heat with the oil, a little salt and basil for 30 minutes. Meanwhile, toast the bread until just golden and rub both sides thoroughly with the cut garlic.  Put the toasted bread into the bottom of another large saucepan.

 

Put the tomato mixture through a food mill over the bread in the saucepan, discarding the remaining solids. (If the mixture needs to be loosened a little, add some of the reserved tomato juices)  Simmer over low heat for 5 minutes, being very careful the tomato and bread mixture does not catch.

 

Put the tomato and bread soup through a food mill again, then gently reheat in a clean saucepan. Divide the soup among bowls, then drizzle with oil and top with burrata and a sprig or two of basil.  (For a mores rustic soup, you can serve straight from the saucepan with a drizzle of oil and a scattering of parmesan)

RECIPE June 2017 – Chestnut & Rum Soup 

Zuppa di castagne e rum

With compliments Patrizia Simone

 

Ingredients:

100g butter

¼ cup (60ml) extra virgin olive oil

1 onion, or leek (white part only well washed and roughly chopped)

1 kg peeled chestnuts

100ml white rum, marsala or muscat

2 cups (500ml) vegetable stock

1 litre milk

Salt and freshly ground white pepper

 

Our Producers: Cheznuts, Wandiful Produce, Mt.Buffalo Olives, Sapunars Produce and Boonderoo Bakery

          

Method:

Melt the butter with the oil in a large saucepan over low heat and sweat the onion or leek for 2-3minutes or until transulent, then add the chestnuts and cook over low heat for 20 minutes, stirring occasionally.

Increase the heat to medium and as soon as the onion and chestnuts start to brown, pour in the rum, marsala or muscat and cook for 2 -3 minutes. Stir in the stock and simmer until the chestnuts are about to fall apart, about 30 minutes.  Add the milk and bring to just below a simmer.

Puree the soup in a blender, then press through a fine mesh sieve and season with salt and pepper.

Serve the soup in bowls, with chestnut fritters or crusty bread

RECIPE May 2017 – Salami Making demonstration

A salami making demonstration by TAFCO Rural Supplies  Course notes and recipes by request from Kerry@tafco.com.au

RECIPE April 2017 – Panserotti o Linguine con il pesto di noci

Walnut pesto is common along the Ligurian coast, where basil pesto also originated. I like to vary this sauce. Sometimes I add a scoop of fresh ricotta or mascarpone or a splash of cream. Other times I use only the pasta water to thin the mix of ground nuts, garlic, oil, and grated cheese. Either way, it makes a nice change from the classic green pesto, especially in winter when basil is out of season

Ingredients:

1/2 cup/55 g walnut pieces

1 large or 2 small cloves garlic, coarsely chopped

1/2 tsp kosher or fine sea salt

2 tbsp extra-virgin olive oil 2 tbsp walnut oil or extra-virgin olive oil

1 tbsp finely chopped fresh flat-leaf parsley

1/2 cup/55 g freshly grated Parmigiano-Reggiano cheese, plus more for serving

3/4 cup/170 g whole cow’s milk ricotta cheese

Freshly ground black pepper 1 lb/455 g dried linguine, Panserotti

Makes 4 servings

OUR PRODUCERS: Alpine Nuts, Mount Buffalo Olives, Pasta Adele, Sapunars Produce, Tolpuddle Cheese, Valley Nut Groves

 

Method:

Bring a large pot of water to a rolling boil and salt generously.

While the water is heating, put the walnuts, garlic, and salt in a mini or regular food processor and process to a coarse paste. With the motor running, dribble in the olive oil and walnut oil and process just until combined. Transfer the puree to a bowl and stir in the parsley, Parmigiano, and ricotta. Add a few grinds of pepper and stir the mixture until it is well combined and creamy.

Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup/240 ml of the cooking water. Return the pasta to the pot and spoon in about three-fourths of the pesto (reserve the remainder for another use). Add a little of the cooking water and toss until the pasta is evenly coated with the sauce.

Transfer the dressed pasta to warmed shallow individual bowls and sprinkle a little Parmigiano and black pepper over each serving. Serve immediately.

RECIPE – March 2017 Parmigiana di Melanzane

Ingredients:

1.35 kg. Eggplant

Vegetable oil

Flour spread in a plate

500g. Tomatoes sauce

300g chesses like mozzarella preferable buffalo milk or fior di latte. Sliced finely

Grated Parmigiano Reggiano

Basil leaves

An oven to table baking dish.

 

 

          

Method:

Slice the eggplant lengthways. Without removing the skin, they do not need soaking if they are young and have a shiny skin.

If you salt the eggplant after slicing wash them and rinse them well and dry them well.

Toast in flour both side as you ready to fry them.

Choose a large frypan and pour enough oil into it.

Fry them in both sides few minutes at time.

Make sure that the oil stays pretty clean.

Spread few tablespoon of the sauce in the bottom of the baking dish.

Alternate each layer of the fried eggplant with the sauce. Slice of cheese and basil leaves. Sprinkle of Parmigiano

Sprinkle few fresh breadcrumbs on the first and last layer on top of the eggplant before the sauce.

Repeat at least for 3 layers.

Ending with tomatoes and cheese some breadcrumbs

Preheat the oven at 180,

Bake for 30 minutes until a nice crust is formed on top.

Let her sit for 15 minutes for the dish to settled.

Freezes well and last few days refrigerate.      Serves 8

RECIPE – February 2017 Quick Pasta Sauce with Fresh Tomatoes

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients:

4 Tablespoons Extra Virgin Olive Oil 1 Medium Red Onion Chopped 1 Kilo Prepared Ripe Tomatoes Sea Salt to taste 1 Bunch (About 10 Leaves) Fresh Basil, Fresh/Dried Oregano(optional)

          OUR PRODUCERS:

Ross Tomatoes, Sapunars Produce, Mt. Buffalo Olives, KNM Berries and Pasta Adele

Directions:

Bring a pot of water to a boil.
To prepare the tomatoes, cut  into the stem end and drop them into the boiling water for 2 to 3 minutes or until you see the skins begin to loosen
Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle.
Use a small, sharp knife, and peel off the skins and cut in half.
Cut out the small core and then scoop out seeds if you wish.
Chop tomatoes in quarters.
In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent.

Add the tomatoes, and simmer for about 20 minutes or until the sauce has thickened. Add the chopped basil and cook for a further 5 minutes.
Stir in the oregano, and top your favorite cooked pasta. Suitable for 375-400 gms dried pasta. Serves around 4..

 

This sauce is also great pureed when cold and used for pizza sauce..Can be frozen in small containers or put in sterilized jars and preserved by hot water bath for 20 mins and will keep for 12 months.

 

RECIPE – Jan 2017 Rissotto with prosecco & saffron

Risotto wasn’t common in Umbria until relatively recently – grains and pulses are the common crops, making pasta our mainstay. As a young cook, though, my mother was exposed to new things, and risotto became her forte. Sunday lunch was the only time she could cook for her own family, so she liked to spoil us. One pranzo she made her already special risotto extraordinary by adding strawberries – and today we’ve further added to the experience in the restaurant by including scallops. Today we are using smoked meats.

OUR PRODUCERS: Alpine Saffron, Gamila at Beechworth, Gamze Smokehouse Meats, Sapunars Produce, Mt. Buffalo Olives and Alpine Valley Vignerons

 

Risotto can be made a few ways. I like the classic version that uses flavoursome broth and just one or two lovely ingredients, with good cheese or butter to finish the dish. I don’t stir it continuously, but do think it is important to stir the rice well while it is toasting to ensure it doesn’t burn. I use Carnaroli or Arborio rice in the restaurant as they hold their shape, but at home I prefer tender Vialone Nano. It is true that it is easier to overcook, but I think it gives the palate the most pleasure.

 

The Dal Zotto family from the King Valley pioneered the production of Prosecco in Australia. This subtly fizzy wine is a perfect aperitif as it wakes up the tastebuds, and it is beautiful in this dish.

 

50 g butter

2 tablespoons (40 ml) extra-virgin olive oil

1 onion, finely diced

1 ½ cups (300 g) Vialone Nano or Arborio rice

Salt

1 ½ cups (375ml) Prosecco

2 cups (500 ml) stock vegetarian or chicken

100 g Taleggio, cheese

1/3 cup finely grated Parmigiano Reggiano

12 strand of saffron

60 g Herb Butter mix of herbs from our stalls, and vegetables.

Choizo, speck or sausage from Gamze

 

Preheat the oven to 220˚C. Gently warm the stock in a saucepan with the saffron strands. Melt the butter with the oil in a heavy-based deep frying pan over medium heat until sizzling, then add the onion and cook, stirring occasionally, for 3 minutes. Season with salt. Add the rice and stir constantly for a few minutes until toasted and coated with the butter – make sure it doesn’t burn. Stir in the prosecco and cook for 10 minutes or until absorbed by the rice – the spoon will leave a clear path after it is pushed from one side of the pan to the other. Add half the chorizo or sausages and then a ladleful of warm broth and cook without stirring until the liquid has been absorbed – run the spoon through the rice again to check. Continue adding stock a ladleful at a time until the rice is al dente – this should take about 20 minutes, depending on the type of rice used. Gently stir in the remaining chorizo, vegetable and cheese, then set aside to rest for 3 minutes

RECIPE – Dec 2016 Blueberry Mocktail

“This was wonderfully refreshing at Decembers Twilight Market with strawberries and raspberries also added”

For the blueberry simple syrup:

  • 1 cup blueberries
  • 1 cup sugar
  • 1 cup water
  • For each drink:
  • 3 Tablespoons simple syrup
  • 8-10 mint leaves + sprig for garnish
  • ½ lime + slices for garnish
  • 4-6 Tablespoons lemon lime sparking water
  • IceTo make the simple syrup, combine all of the ingredients in a small saucepan. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes or until sugar is fully dissolved. Cool completely.
  • Instructions
  • To make the drinks, place 3 Tablespoons of the simple syrup plus the mint leaves in the bottom of a glass. I like to include some of the whole berries in the drink, but feel free to strain them out if you prefer. Using a muddler or the end of a wooden spoon, muddle the mint and blueberries together in the bottom of the glass.
  • Add the juice of ½ a lime, enough ice to fill the glass, plus the club soda to top it off. Garnish each glass with a lime wedge or slice and a sprig of mint. Stir and serve immediately

 

RECIPE – Nov 2016 Salmon Trout Baked Whole

“This is my version of the whole fish baked with potato, tomatoes and olives we ate at the restaurant on my first trip to the seaside. Australians are lucky to have such wonderful seafood and farmed fish. We often bake salmon for a party or Christmas, giving it a very Italian lift by serving it whole with a balsamic dressing. Sometimes I also smoke it lightly in the barbecue to give it an Australian edge. Baked whole fish is so versatile – it can be scooped out as an antipasto for a large group or served as an entrée or main course, with the accompaniment adjusted according to the season, from asparagus to potatoes to tomatoes. I like to use different types of pepper to season this dish – sometimes pink peppercorns, lemon pepper or even freshly ground Sichuan pepper.”

OUR PRODUCERS: Mountain Fresh Trout & Salmon Farm, Ross Tomatoes, Mt. Buffalo Olives and Alpine Valley Vignerons

1 × 1.2 kg (or larger) Trout, Tasmanian salmon, ocean trout or Murray cod, cleaned and scaled

2 small lemons, juiced and cut into quarters

½ cup (125 ml) extra-virgin olive oil

salt and freshly ground black pepper

few wild fennel fronds

2 small onions, cut in half

300 ml dry white wine

200 ml fish stock

200 g cherry tomatoes, cut in half

Balsamic dressing

1 cup (250 ml) extra-virgin olive oil

1/4 cup (125 ml) good-quality balsamic vinegar

1 small red onion, very finely diced

1 teaspoon sea salt

2 handfuls freshly chopped flat-leaf parsley

 

Preheat the oven to 200˚C.

Check the fish is free from scales, then wash it inside and out and pat dry with paper towel. Slash the thickest part on both sides several times with a sharp knife to assist the fish cook evenly. Mix the lemon juice and oil, then season with salt and pepper and rub into the fish, working it into the cuts and the cavity. Fill the cavity with the lemons, fennel and onion.

 

Take a roasting tin large enough to take the fish flat but snugly and line it with baking paper, then add the fish. Pour the wine and stock into the tin (but not over the fish), then bake for 40 minutes–1 hour, depending how you prefer your fish. The fish is cooked when the flesh can be easily flaked from the bones.

 

Meanwhile, make the dressing but don’t add the parsley. Transfer the fish to an oval serving platter. Peel the skin back and roll it towards the spine. Spoon some of the cooking juices over the fish – there won’t be a great deal left. Stir the parsley through the dressing, then pour this over the fish. Scatter over the tomatoes, then cover the platter tightly with foil and set aside for up to 30 minutes – if you want to eat the fish hot, you can eat it after 10 minutes, but it is also delicious at room temperature when the dressing has mingled with the juices.

RECIPE – Oct 2016 Saltimbucca di vitello speck & salvia

Have everything absolutely ready to go when you start cooking – both the saltimbocca and any other ingredients you might use like Cherries, or mushroom, take very little cooking and are at their best eaten as soon as possible.

Ingredients

4 x 180 g beef, skin removed

4 slices prosciutto or speck

1 cup chicken stock

½ cup Muscat, port or Marsala or wine

16 large sage leaves

extra-virgin olive oil

salt and freshly ground black pepper

one lime

 

OUR PRODUCERS: Happy Beef, Gamze Smokehouse Meats, Mt. Buffalo Olives, Sapunars Produce, Alpine Valley Vignerons

 

Cut the beef into 4 even pieces. Working with a few pieces at a time, cover the meat with plastic wrap and gently flatten with a meat mallet until an even thickness. Be careful – you don’t want to mash them!

 

Cut each prosciutto slice into 4 pieces. To make the saltimbocca, put a piece of prosciutto and a sage leaf on top of each piece of flattened meat and secure with a toothpick.

 

Heat a little oil in a large frying pan over a high heat. Add half the saltimbocca to the pan with the prosciutto side to the heat and cook for 2–4 minutes until caramelised, then turn and cook for another 2 minutes. Remove and keep warm while you cook the remaining saltimbocca. Deglaze the pan with the wine and reduce by half. Add the chestnuts, honey and stock to the pan, followed by the saltimbocca, then cook gently for 5 minutes.

 

Remove the saltimbocca to a warm plate and reduce the cooking liquid to form a sauce. Check the seasoning and add salt and pepper to taste, then strain the sauce back over the meat and scatter on the chestnuts.

 

Stir the parsley and serve w potatoes and Jerusalem artichoke mash, celeriac mash.

RECIPE – Sept 2016 Chestnut Gnocchi

Recipe and demonstration by Patrizia Simone

Serves 4

Ingredients:

100g toasted hazelnuts roughly chopped

3 leaves of sage

Grated fresh one lemon rind and lemon juice

500g Chestnut flour

2 cooked potatoes with the skin put through a sieve when warm

400g cooked spinach or silver beet

100g Grated cheese

4 x 55 eggs

Oil infused with garlic

100ml of olive oil (& little butter)

OUR PRODUCERS: Alpine Nuts, Cheznuts, Huon Farm Free Range Eggs, Nightingale Bros, Mannies, Mt. Buffalo Olives, Sapunars, Valley Nut Groves, Wandiful Produce.

 

METHOD:

To make the gnocchi, warm a little garlic oil in a large saucepan over medium heat and heat and wilt the spinach, then season with salt and pepper, set aside until cool enough to handle.

Squeeze the spinach to remove excess mixture then finely chop them.

Line a tray with baking paper and dust with semolina.

Put in a bowl chopped spinach the chestnut flour, the potatoes, the eggs, work well to combined.

Roll the mixture into 2 cm diameter gnocchi or make quenelles then put into the prepare tray.

Bring a large saucepan with salted water to boil, boil the gnocchi for 6 minutes, scoop them out and let cool and firm up.

Meanwhile melt some butter and oil in a large frypan over medium heat, toss the hazelnut and gnocchi in to gently warm them up and then the sage leaves, cook for a while until the butter start to colour sage crisps and gnocchi warm, then add the lemon zest and lemon juice reduce the heat to low.

Serve the gnocchi in a plate with little juice, drizzle with walnut oil and plenty of the chosen cheese.

Fresh Produce

 

Find out how to select, store and prepare the season’s bounty

Seasonal Workshop

Stay tuned for videos of seasonally themed cooking demonstrations from our monthly market –

Septembers Flour, Nut and Oil theme saw Patrizia Simone assisted by VFMA Ambassador Rosa Mitchell cook Chestnut Gnocchi.  Listen to Rosa speak about the importance of accredited Farmers Markets in this short video

Producer Profile

Here we introduce you to our heroes, the producers.

They will share their knowledge and experience of the produce of the Myrtleford Farmers Market.

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