AUTUMN, Otago Famers MarketAlison LambertMay 10, 2013Comment

OTAGO FARMERS MARKET - mobile kitchen menu 11/05/2013

AUTUMN, Otago Famers MarketAlison LambertMay 10, 2013Comment

Not to sure how you are all coping with this intense blast of cold and the short days? It is getting hard to get up in the mornings and even though I love market day it sure is a challenge to stay warm and cheerful. However food usually does it for me and this week I have a fresh fish stuffed with buttery leeks. My warming, robust salads are appearing again and I love them. I love assembling grains, with greens or root veges and drizzling over a wicked dressing to bring it all together. Just remember that just because its colder now doesn't mean that your meals have to suffer, and it certainly doesn't mean that you can't bust out a wicked salad. Greens at this time of the year will hold up to warmly roasted vegetables, hot searing meat and intense dressing so lets get adventurous!

Of course the rhubarb cookies are on the menu and I just want to clarify my recipe for any of you who are wondering what I was talking about regarding the two measures of rhubarb! Firstly start with the 500g raw and once cooked and strained you need 1 cup. Any left overs delicious with your morning porridge! Hope that helps!

Have a great day and good luck to everyone that is playing sport today (especially my little Ollie).

WHOLE SOLE WITH LEEKS

Serves 4

4 x 450 g whole sole (note size depends on what is available and your preference)

2 leeks, washed and sliced thinly

55 g unsalted butter, melted

Drizzle of olive oil

2 lemons, halved

Sea salt and freshly ground pepper

For the parsley butter

115 g unsalted butter, softened

1/2 lemon, juice only

1 Tbsp chopped parsley

Method

Place the butter in a small pot and add the leeks and thyme, cook gently for about 5 minutes or until the leeks are tender and sweet. Set aside

For the parsley butter: mix the butter with the lemon juice and whip until pale and lump free, add the parsley, season with salt and pepper and mix to combine. Roll up in dampened greaseproof paper to a sausage shape and put in the freezer until needed.

For the sole: preheat the grill.

Wash the fish under cold running water and pat dry. Using a sharp knife run the blade down the centre (from the head to the tail) and then carefully slice the flesh back from the centre being very careful not to cut the flesh. Place a little oil on a baking tray and place the fish on top. Add a small knob of butter on each fish and season lightly, squeeze over a little lemon juice and place under the grill and cook for about 3-5 minutes, add the softened leeks and return under the grill and cook for further 2-3 minutes or until fish is cooked.

Take the parsley butter from the freezer and, using a warm knife, cut into thin slices. Lay two slices on each sole and let it melt. Serve with half a lemon and enjoy!

CAVOLO NERO, BEETROOT AND BARLEY SALAD

This salad is a combination of seasonal goodies that when combined work well to satisfy you!

Serves 4

250g, 1 cup uncooked barley

1 bunch cavolo nero, stalks removed

500g cooked beetroot, cut into chunks and any crunchy leaves

1 red onion, sliced thinly

Sea salt and freshly ground black pepper

Dressing

2 Tbsp balsamic vinegar or red wine

¼ cup extra virgin olive oil

Salt and pepper

Method

Begin by cooking the barley, wash well under cold running water and place into a suitable size pot. Cover generously with water and cook until tender, this could take anywhere from 30 minutes to 50 minutes. If looking dry simply add more water until cooked. Drain.

Wash the cavolo nero well and drain. Hold the leaves tightly and slice across them thinly. Place onto a large serving platter.

Make the dressing by whisking together all the ingredients until combined.

Lightly season the barley and drizzle over a little oil, stir to combine. Scatter the barley over the cavolo nero leaves, now add the cooked beetroot and onions. Drizzle over the dressing and toss lightly to combine. Taste and give one last sprinkle of sea salt flakes and grind or two of pepper. Serve!

RHUBARB COOKIES

As you know I love rhubarb and I love cookies so why not combine them. Enjoy the satisfying flavours of autumn.

Makes 20

500g fresh or frozen rhubarb, cut into ½ cm chunks

75g sugar

115g butter, softened

1 cup light brown sugar

1 egg

Zest of 1 orange

1 ¾ cup flour

1 tsp baking soda

½ tsp mixed spice

3 tsp crystallised ginger, sliced thinly

½ cup toasted hazelnuts, coarsely crushed

ICING

1 cup icing sugar

1-2 tsp orange juice (use orange from above)

Method

Preheat oven 180C or 160C fan bake.

Begin by cooking the rhubarb with the first measure of sugar in a medium sized pot. Cook gently until the sugar has dissolved and the rhubarb is soft and on the verge of going mushy. Place in a sieve and drain any excess moisture and allow to cool. You are wanting 1 cup of cooked rhubarb.

Sift the dry ingredients and set aside.

Place the butter and sugar into a large bowl and cream until light and fluffy. Add the egg and mix to combine, add the rhubarb and orange zest and mix well. Fold through the dry ingredients until just incorporated and place tablespoon size mounds of mixture on to greaseproof lined oven trays, allowing space for spreading.

Bake for 12 minutes or until golden and firm to the touch.

To make the icing, mix the orange juice one teaspoon at a time into the icing sugar and mix well. Drizzle the icing over the cookies whilst still warm so that the icing falls down the sides of the cookies. Allow to cool.

These will keep for 2-3 days in an air tight container.

JERUSALEM ARTICHOKES WITH BAY LEAVES

SERVES 4

600g Jerusalem artichokes, peeled Good quality oil for frying 4 fresh bay leaves or 2 dry 2 clove garlic, finely sliced Splash white wine vinegar Salt and freshly ground pepper

Method

Cut the Jerusalem artichokes into chunks. Heat 2 Tbsp oil in frying pan add the artichokes and fry for 2 minutes or until lightly caramelised. Add the garlic and bay leaves cook for a few minutes more, add a splash of vinegar, some salt and pepper, place a lid on top and cook for a further 15 minutes or until they have softened. Remove the lid and bay leaves, continue cooking for a few more minutes so the artichokes can crisp up.

Serve straight away.

SWEET PICKLED PEARS

I like these served with cheese or alongside cold meats as a wonderful fresh alternative.

Makes 1 ½ litres

1lemon or orange

10 cloves

2 tsp black peppercorns, lightly crushed

1 tsp allspice berries, lightly crushed

5 cm piece fresh ginger, sliced

1 litre cider or white wine vinegar

2 cinnamon sticks

600g sugar

2kg small pears

METHOD

Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved. Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.

Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.