Recipes

Slow Food Saddleback Stand at Kiama Farmers Market

Date of the Event or Workshop: -

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Celia and Vicki had a stand at the Kiama Farmers Market on Wednesday.  It was very successful and lots of people questioned what Slow Food Saddleback is about?  We enticed locals with a small sample of a Warrigal Greens (NZ Spinach or Cook’s Cabbage)

Bush Tucker  Pesto.  Here is Vicki’s recipe!

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Take 1 prepared cupful of Warrigal Greens (prewashed, dipped in boiling water for 1 minute and quickly cooled in a bowl of iced water then drained/squeezed well) It’s very important to cook it first!

1 generous cup of any garden herbs (washed and drained) I used garlic chives, coriander, parsley and rocket.  Basil would be nice too.

Place greens in a food processor with 1 or 2 cloves of garlic (I like to precook in boiling water for a few minutes to take away the bitterness) and process with

1/4 to 1/2 cup olive oil, 1 cup of walnuts (any nuts ok), a pinch of salt and or sugar to your taste and juice of lemon.  Capers are a very nice addition too. Parmesan is another alternative.

I serve it on pasta, toast, potatoes or a cracker. Delicious!

 

Celeriac – Carolyn’s recipes for the most ugly vegetable!

Date of the Event or Workshop: -

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Celeriac is related to the celery and parsley family though it is much bigger. It looks like a root but it is a corm or enlarged stem with brown warty skin, white flesh and a pungent flavour. It has long been used in French and Middle Eastern cuisines but is not widely widely used here.

Cut celeriac goes brown quickly so add pieces to acidulated water as they are prepared. Thickly peel off all the warty skin and cut into suitable sized pieces and place in the water.

Thick slices can be baked, roasted or made into chips.

A delicious salad can be prepared by cutting into thin julienne slices, then tossing with a dressing and some creme fraiche and parsely. Similarly it can be shredded into mayonnaise and parsley added to give a delicious dip.

Celeriac makes a delicious puree to serve with pork or chicken. Cut into slices and cook in butter until soft. Add cream and simmer gently till cooked, Puree the mix. You may like to add some truffle oil or shave truffle to serve.

Carolyn Evans