4 September 2010
Otago Farmers Market - jerusalem artichokes, organic minced beef, waldolf, French apple tart salad
ROAST JERUSALEM ARTICHOKE SOUP
1kg Jerusalem artichokes, washed and cut in half
2 good size potatoes, peeled and cut into chunks
3 cloves garlic
1 onion, sliced thinly
Sprig of thyme
Chicken or vegetable stock
Salt and freshly cracked black pepper
100 ml cream
Preheat oven 200`C
Toss the artichokes through a little olive oil, season with salt and pepper and add the thyme. Roast in the oven, giving it a shake from time to time. Remove after about 20 minutes and they have started to caramelise a little.
In a good size pot add enough olive oil to sweat off the onion, and garlic. Add the potatoes and the artichokes and any juices that may be in the pan. Add enough stock to just cover the vegetables and cook gently until the vegetables start to break down and the flavours have matured (30 minutes). Using a hand blender or food processor blend until the soup is smooth and pureed. Check for seasoning and before serving add the cream which is optional.
2 crisp, slightly tart apples - granny smith or Fuji
100g fresh walnuts - toasted
2 sticks celery
Mixed greens - cos, red oak, endive and good strong lettuce
Blue cheese dressing
-½ cup good quality mayonnaise
-¼ cup crème fraiche
-½ tsp garlic powder
-½ tsp lemon juice
-chopped fresh parsley and chives
100 blue cheese
Wash the lettuce and pick over. You don’t want excess stalks or any tough outer leaves. Pat dry carefully and put in the fridge until required. Wash the celery and peel off any stringy bits with a peeler, cut into baton shape and put aside.
Make the dressing by putting the mayonnaise in a large bowl. Whisk in the buttermilk, and the remaining ingredients, and finally crumble in the cheese. Taste, and assemble the salad.
Slice the apples, ensuring you have removed the core.
In a good size salad bowl, add the apples, lettuce, celery and toasted walnuts. Toss lightly, add ½ the dressing and mix to combine. Keep adding until you get the desired amount of dressing. Serve immediately.
TIPS TO MAKING A GOOD SALAD - ensure the lettuce is washed and dried well, as dressing doesn’t like water. Use only the freshest ingredients and keep it seasonal. Make the vinaigrettes fresh as you need them. And always dress the whole salad in a bowl with the dressing, it is essential that every component is evenly coated with dressing. And only dress the salad just before you are ready to eat it.
2 Tablespoons Dijon mustard
¼ cup red wine vinegar
¾ canola oil
Whisk together the mustard and the vinegar in a bowl. While whisking drizzle the oil in a thin stream until the dressing is emulsified and smooth. Refrigerate in a covered container for up to 2 weeks.
Spicy herb vinaigrette
1 tablespoons Spanish smoked paprika
¼ cup champagne vinegar
1 cup extra virgin olive oil
¼ cup finely chopped parsley
¼ finely chopped oregano
1 tablespoon chopped chives
¼ teaspoon chilli flakes
Salt and freshly ground black pepper
Combine the paprika and vinegar in a blender. Blend to combine, then with the machine running, slowly drizzle in the olive oil until emulsified and smooth. Transfer to a bowl and whisk in the herbs and chilli flakes. Season generously with salt and pepper to taste. It will keep in the fridge if covered for 2 weeks (the herbs will darken after 1 day).
FRENCH APPLE TART
1-2 apples -Granny smith or Fuji, peeled and cored
Flaky puff pastry
50g melted butter
½ teaspoon cinnamon
2 Tablespoon Raw cane sugar
Freshly whipped cream or ice cream to serve
Preheat oven 200`C
Roll the pastry out to 5mm thick, and into a rectangle shape, prick all over with a fork. Rest in the fridge if possible for 30 minutes (this will stop shrinkage)
Place the pastry on an oven tray and brush with butter. Slice the apples, evenly into 2mm thick slices. Arrange neatly over the pastry ( in rows works well) slightly overlap the apples as they will shrink a little. Mix the cinnamon and sugar together and sprinkle over the apples. Bake in the preheated oven for about 10 -15 minutes or until the pastry is cooked (check the bottom) and the apples and sugar have started to caramelise.
Serve immediately with whipped cream or vanilla bean ice cream.
SPICED MINCED BEEF ‘CHAPPLI’ KEBABS
450g minced beef
4 teaspoon chickpeas flour
¾ teaspoon salt, or to taste
1 Tablespoon coriander seeds, crushed
¾ teaspoon whole cumin seeds
4 Tablespoon fresh coriander, coarsely chopped
1 onion, finely chopped
1 red chilli, finely diced
Ghee or good quantity oil
Put the chickpeas flour in a frying pan and set over a medium- heat. Stir the flour around until it turns a very light golden-brown. Remove from pan, and allow to cool.
Put the beef in a bowl, and add the remaining ingredients (except the oil). Mix well and mould into 6-8, thin patties.
Put the fat/oil into a large pan and set on a medium - high heat. When the fat is hot, put in as many patties as will fit comfortably. Cook for about 2 mins on each side or until browned. Serve hot, delicious wrapped in flatbread with some thinly sliced raw onions rings, and a spicy chutney.
4 September 2010