Recipes

Each month visitors to our Farmers Market are lucky to catch our resident cooking demonstrations.

The cooking program has been developed to meet the training needs of the hospitality industry. The program runs in close partnership with the Market, supported by the Rotary Club of Hall.

It gives apprentice chefs the opportunity to draw on the fabulous seasonal raw ingredients we have available from the Market and transform them into incredibly delicious dishes.

You can download your favourite recipes below.

Steamed fish


Ingredients

  • 1 x 600gm Whole white fish
  • 1 Piece root Ginger (25grams Approx)
  • 2 Whole Bullet Chillies
  • 10gm Lemongrass
  • 5 Kafir Lime leaves
  • 2 Small Limes
  • 50ml White wine
  • 50ml Light Soy sauce
  • Baby Spinach and broccolini
  • Sea Salt
  • Aluminium foil
  • Silicone paper (Glad Bake)

Instructions

  1. Scale and gut the Bream removing gills and cut through buoyancy sack to remove blood around backbone if any.
  2. Cut three to four marks through the flesh along the fish to help the flavour penetrate and to speed up the cooking process.
  3. Wash and Slice kaffir lime leaves, de-seed chillies and slice into small dice, then slice lemongrass into small rounds.
  4. Slice ginger into matchstick style pieces and mix all together with Lemongrass, kaffir lime leaves and chilli.
  5. Use half of the mix to stuff the bream and slice some wedges of the lime to fill the cavity. Season with a little sea salt.
  6. Place a sheet of foil on the bench then place a piece of silicone paper on top of the foil.(Glad Bake) Top the fish with the rest of the mix.
  7. Top with half moon slices of lime and layer them over the top of the fish. Zest the other lime and sprinkle on top of the fish and add some sea salt.
  8. Wrap the fish and leave one end open to add the white wine then pace in a baking dish.
  9. Cooking the Bream:
  10. Pre heat an oven to 220°C. Place baking dish with fish in oven for 25- 30 minutes. Open one end being careful about the steam. Check the fish and if cooked place it on a plate.

Pumpkin and Pistachio Ravioli


Pasta

  • 1 kg hard flour
  • 10 eggs
  • 1 tsp Salt
  • Cold water

Instructions

  1. Sift flour, forming it into a volcano shaped mound with a well in the centre. Break the eggs into this and add the salt.
  2. Incorporate the eggs into the flour gradually drawing the flour into the eggs until it forms a coarse paste. Add a little more flour or some cold water if necessary. Dough should be soft.
  3. Clean the work surface and knead the dough for about 10 minutes until the consistency is smooth and elastic. Wrap and leave to rest about 30 mins.
  4. Run through a pasta machine into long strips.
  5. Place balls of filling at regular intervals. Cover with another strip of pasta dough; use a cutter to cut into ravioli shape. Press dough together around outside of each ravioli to make sure it is sealed.
  6. Place onto a floured tray, make sure ravioli are not touching. Cover with plastic wrap and either use or freeze for later use.

Filling

  • ½ Pumpkin  – cut into wedges, skin on
  • ¼ cup Pistachios – chopped fine
  • 1 large Onion – brunoise
  • Thyme ½ bunch – chopped fine
  • Nutmeg – pinch

Instructions

  1. Season pumpkin and drizzle with olive oil. Bake in skin until soft. Scrape flesh out.
  2. Sweat onion and thyme together, add pistachios and pumpkin flesh, cook 2 mins, making sure pumpkin is not wet. Add pinch of nutmeg, check seasoning.

Sauce – per serve

  • 50g Butter
  • 4 Sage leaves – chiffonade
  • 1/8 Lemon – squeeze

Instructions

  1. Cook individual serve of ravioli pasta in salted boiling water. Melt butter in sauté pan, add sage leaves, cook to nut brown. Add a squeeze of lemon juice and raviloli, toss to serve.

Pasta Dough


Ingredients

  • 500 gms hard flour
  • 1tsp salt
  • 4 whole eggs
  • 6 egg yolks

Instructions

  1. Mix flour and salt place into a bowl for kitchen aid or hobart.
  2. Add eggs and yolks and mix with dough hook until a smooth dough.
  3. Aprox 5 mins. Wrap and rest for 1 hr.

 

Another delicious recipe idea: Deep-fried stuffed mushrooms

Shoalhaven Mushrooms at the Capital Region Farmer's Market

Image: Shoalhaven Gourmet Mushrooms


  • 1 small to medium-sized mushroom
  • Cream cheese
  • Shallots, finely sliced
  • Ham, chopped
  • Garlic, crushed
  • Breadcrumbs
  • 1 egg, lightly beaten
  • Oil, enough for deep frying
  • Plum sauce

To experience the gourmet texture and flavour of this recipe use a fresh white small medium mushroom the size of a golf ball from Shoalhaven mushrooms.

Fill mushroom with combined cream cheese, shallots, ham and garlic.

Dip into egg then breadcrumbs.

Deep-fry in oil.

Serve with plum sauce.

Truffled Pork Pies

500 gm pork sausages, skins removed

10 gmfresh black truffle, finely chopped

1 tsp thyme leaves, finely chopped

1egg, lightly beaten with ½ cup milk

Jellied truffle aspic

375 ml chicken stock

125 ml dry sherry

8 leavesgelatine (gold strength), softened in cold water

10 gmfresh black truffle, finely chopped

Pastry

60 ml (¼ cup)milk

125 gmlard, coarsely chopped

450 gm plain flour, sifted

Method:

  1. For pastry, combine milk, lard and 150ml water in a saucepan and bring to the boil over high heat. Place flour and 2 tsp sea salt in a food processor and with motor running, slowly add hot milk mixture, in a thin stream, and process until a smooth dough forms.
  2. Cool dough for 2-3 minutes, then place in a lightly oiled bowl, turn to coat, cover and stand in a cool place for 20 minutes. Turn dough onto a lightly floured surface and knead lightly for 5 minutes.
  3. Halve dough and roll out one half to 5mm thick. Using a 10cm-diameter round pastry cutter, cut out 4 rounds, reserving scraps. Repeat with remaining pastry, so you have 8 rounds altogether. Press pastry rounds into 8 lightly greased holes of a 12-hole, ½-cup capacity muffin pan.
  4. Preheat oven to 200C.
  5. Combine sausage meat, truffle and thyme in a bowl and season to taste, then divide sausage mixture among the pastry-lined holes.
  6. Roll out reserved scraps to 5mm thick and, using an 8cm-diameter round cutter, cut out 8 rounds, then, using a 2cm-diameter round cutter, cut out a hole in the centre of each round. Place rounds over the pies, pressing edges with fingers to seal, and trim excess pastry.
  7. Brush tops of pies with eggwash and bake for 20 minutes. Reduce heat to 180C and bake for another 15-20 minutes or until pastry is golden. Remove from oven, allow to cool a little, then pour jellied truffle aspic into the holes of pies. Cool completely, then chill in refrigerator. Pies will keep refrigerated, in an airtight container, for up to a week.
  8. For jellied truffle aspic, heat chicken stock and dry sherry in a saucepan over medium heat until warmed, then transfer to a bowl. Squeeze excess water from gelatine and add to stock, whisking to dissolve gelatine. Add truffle, season to taste with sea salt and freshly ground white pepper. Transfer to a jug and cool.

 

Truffle Fondue

500g Fontina cheese, diced

Some milk

5 egg yolks

50 gr butter

Fresh truffles, shaved

  1. Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours.
  2. place the butter, egg yolks and cheese and milk in a bowl and palace over a bain.
  3. mix energetically until the cheese begins to melt.
  4. When you have a fondue with a dense, creamy consistency, remove from the bain marie. Keep the fondue warm and serve with the truffle grated on top. Enjoy with plenty of grilled bread.

Risotto Milanaise

800ml chicken stock
0.5g saffron
75g unsalted butter
1tbsp olive oil
1/2 onion, grated
1 garlic clove, crushed
200g arborio
75ml dry white wine
50g parmesan cheese, finely grated, plus extra to garnish

Method:

  1. For the risotto, place into a saucepan and bring to the boil. Reduce heat to a simmer, add saffron and cover with a lid to infuse for five minutes.
  2.  Place a medium-sized, heavy-based saucepan over low heat. Add one tablespoon of the unsalted butter and olive oil. Add onion and garlic and cook, without browning, until soft.
  3. Add the rice and stir until all grains are coated with oil and have slightly warmed.
  4. Deglaze the saucepan with white wine then stir continuously until all liquid has been absorbed.
  5. Add in half of the stock to the rice saucepan and stir continuously to prevent rice sticking to the base of the pan. When the liquid has reduced, add another quarter of the stock.  When all liquid has been absorbed add remaining stock. Cook for a further five minutes or until rice is cooked and a creamy texture is achieved, adding small amounts of water if necessary.

Osso Bucco with Milaniase risotto & truffle gremolata

2 tbsp olive oil

25g flour, to dust

4 pieces of veal shin, about 4cm thick

50g butter

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1 head of garlic, cut horizontally

2 strips of lemon zest

4 sage leaves

200ml white wine

200ml good chicken stock

For the gremolata

1 lemon, zest finely grated

1 garlic clove, very finely chopped

3 tbsp flat-leaf parsley, finely chopped

Pinch of sea salt

Method:

  1. Set a casserole dish wide enough to hold the meat in one layer over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
  2. Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
  3. Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
  4. Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
  5. Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or wet polenta.

Another delicious recipe idea: Beetroot gnocchi

Gnocchi is a lovely meal to have when the weather is cold, and this month we feature a recipe from our popular pasta maker, Sue from Dish it Up.

Ingredients:
2 bunches beetroot
2 kg plain flour
3 free-range eggs
Bunch of fresh mint
2 tablespoons olive oil
Salt and pepper

Method:

  1. Preheat oven to 160°C.
  2. Peel and cut beets into chunks, trying to keep size uniform. Place beets into baking dish, drizzle on olive oil and toss to coat evenly.
  3. Salt and bake until soft for around 40–50 minutes. Set aside to cool.
  4. Wash and finely chop mint to yield 1⁄3 cup.
  5. Mash beets in a large bowl until lump-free then add eggs, mint, salt and pepper. Work together until well combined.
  6. Add flour gradually until dough is no longer sticky but still soft. You may not need to use all of the flour.
  7. Place a large pot of water on to boil.
  8. On a lightly floured surface cut a piece of dough about the size of an orange and roll into a sausage. Using a large knife, cut into desired size. Spread out on lightly floured tray. Repeat with remaining dough. At this stage the gnocchi is suitable to freeze.
  9. To freeze, spread out on tray so none are touching. When frozen, pack into container. Do not thaw when cooking from frozen.
  10. Place gnocchi in boiling salted water, return to the boil and cook for 2–3 minutes.
  11. Drain and serve.

Baked Beans with Bacon Crumbs

Baked Beans with Bacon crumbs:

350 gm dried borlotti beans, soaked overnight in cold water, drained

500 ml chicken or beef stock

1 fresh bay leaf

1½ tbspolive oil

1Spanish onion, finely diced

1garlic clove, finely chopped

250 gm rindless smoky-bacon rashers, cut into strips

1 tsp each smoked paprika and hot paprika

400 gm canned tomatoes

2 tbsp maple syrup

2 tbsp brown sugar

2 tbspDijon mustard

80 ml apple cider vinegar

Bacon crumbs:

100 gm rindless smoky-bacon rashers, diced

70 ml olive oil

1 garlic clove, finely chopped

180 gm coarse sourdough breadcrumbs

1½ tbsp each finely chopped sage and thyme

  • Combine beans, stock, bay leaf and 750ml cold water in a saucepan, bring to the simmer over medium-high heat and cook for 10 minutes. Drain, reserving liquid (discard bay leaf).
  • preheat oven to 140C.
  • Heat oil in a large casserole over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes).
  • Add bacon, sauté until fat begins to render (2-3 minutes) then add paprikas, stir until fragrant (1 minute)
  •  add tomatoes, maple syrup, sugar and mustard. Season to taste with freshly ground black pepper, then add beans and enough reserved cooking liquid to just cover
  • Cover with a tight-fitting lid and bake, stirring occasionally, until beans are just tender 1-1¼ hours

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

 

 

Pilou Rice

Pilou Rice:

• 5 tbsp vegetable oil
• 650g white onions, thinly sliced
• 2 bay leaves
• 1 tsp cumin seeds
• 8 black peppercorn
• 5 cloves
• 2.5cm cinnamon
• 5 garlic cloves, roughly chopped
• 3.5cm ginger, roughly chopped
• 2 green chillies
• 3 tbsp softened butter
• 1 tbsp coriander seeds, coarsely crushed
• ¼ tsp mild chilli powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 350g potatoes, cut into quarters
• 3 tbsp Greek yogurt or thick natural yogurt, whisked
• 600ml water or vegetable stock
• 350g cauliflower, cut to florets
• 250g basmati rice
• Salt to taste
• Fresh coriander for garnish
Heat the vegetable oil on a medium heat and add 400g of the onions. Fry for 25-30 minutes stirring every few minutes. As they begin to turn golden brown drain the fried onions on kitchen paper and set aside.
Coarsely crush the whole spices in a pestle and mortar and set aside.
Blend garlic, ginger and chilli to a fine smooth paste with a splash of water.
Heat butter in a large heavy bottom sauce pan on medium heat until it foams.
Add the crushed coarse spices and fry for 20 seconds. Add the remaining onions and stir well frying for 12-14 minutes. Now add the garlic, ginger and chilli paste and fry for a minute. Add the coarse crushed coriander seeds, mild chilli powder, turmeric powder and garam masala. Add a splash of water, scrape the bottom of the pan stir well and fry for 20 seconds.
Add the potatoes and cook for 5 minutes.
Taking the pan off the heat add the yogurt stir well and put it back on a low heat. Add half the amount of water or stock and simmer with the lid on for 4 minutes. Stir well, season to taste and add the cauliflower florets. Continue simmering with the lid on for 5 minutes.
Now add the rice, a handful of fried onions and the remaining water. Put the heat up to medium and cook for 8 minutes without the lid. Turn the heat back to a low setting and continuing cooking with the lid on for 14-15 minutes. Turn the heat off and let the pilaf rest.
Leave the pilaf to cool slightly for 20 minutes before you open the lid.
Serve with the fried onions for garnish and some fresh coriander.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Baked Vanilla & Pea Doughnuts

Baked Vanilla & Pea Doughnuts:

300g plain flour
1 tbsp Baking powder
140 g green peas, blanched
125ml milk
100g butter melted
100g puree apple
2 eggs
1tsp vanilla extract
1 tsp glucose
1 tbsp slivered pistachios
Icing:
1 avocado
1 tbsp coconut powder
1 tsp fresh lime juice

Preheat oven to 160C
Stir sifted flour & baking powder together. Make a well & remaining ingredients. Mix until well combined. Pipe into moulds and bake 12-15min until well risen and skewer comes out clean
For icing, mash avocado until smooth, add coconut powder and lime and mix well.
Spread icing on donuts and sprinkle with pistachios.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Apple Tarts

Apple Tarts:
1 sheet butter puff pastry, cut into 4 squares
4 firm apples – peeled, cored, and thin slices
1 lemon, freshly squeezed juice
100gm brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg, well beaten

Directions:
1. Preheat oven to 200 degrees C.
2. Lay puff pastry onto a baking sheet.
3. Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cinnamon, nutmeg, and cloves. Toss to evenly coat apples.
4. Lay apple slices down the center of the puff pastry and fold edges of pastry toward the center.
5. Brush the folded pastry edges with about 1/2 the egg.
6. Refrigerate Tarts for 10 minutes.
7. Brush pastry with remaining 1/2 egg.
8. Place sheet on the top rack of preheated oven and bake for 10 minutes.
9. Reduce heat to 175 degrees C.
10. Continue baking until pastry is lightly browned, 8 to 10 minutes.
11. Cool slightly before serving.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Poached Pear

Poached pear:
Pear x 1
Cinnamon quill x 2
Cardamom pods x 6
Stock sugar syrup x 800 mls
Vanilla bean x 1

Heat together sugar syrup and flavourings.
Simmer 10 minutes to infuse flavours.
Add fruit, ensure fruit is totally covered.
Cover with a cartouche and poach fruit until just done.
Cool fruit in liquid.

Zabaglione:
Egg yolks x 2
Sugar x 30gm
Marsala wine x 60 mls

Whisk together sugar, egg yolks and Marsala until pale and creamy.
Place over a double boiler and continue to whisk until thick and foamy, and doubled
in volume.
Make sure water does not touch the bottom of the bowl, and heat is
low to medium so eggs do not get past 70C and scramble.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Corn Pikelets from Cauliflower sauce

Corn Pikelets from Cauliflower Sauce

• 1 cup plain flour
• 4 teaspoons baking powder
• 3 to 4 ears corn
• 3/4 cup Cauliflower cream sauce
• 2 large eggs
• 2 tablespoons vegetable oil
• 100 gm unsalted butter, melted and cooled

Preparation:
(Make Cauliflower sauce first- see below))
1. Mix together flour, baking powder, and 1 teaspoon salt in a medium bowl.
2. Cut enough kernels from cobs to measure 2 cups.
3. Whisk eggs and oil together and stir through cool Cauliflower sauce.
4. Add to flour mixture and whisk until just combined.
5. Add Corn to mixture and rest for 10 minutes
6. Heat a non-stick pan over medium heat, spray lightly with oil. And add small knob of butter. As butter begins to foam spoon mixture into pan to form pikelets.
7. Cook until both sides are golden-brown, Flipping after about 2 mins.
8. Lightly oil pan between batches if necessary.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.