This week’s produce boxes will welcome Cos Lettuce and Coriander, which has a number of surprising health benefits!
Not only is Coriander a herb that’s commonly used to flavour dishes; it may also help to lower your blood sugar, protect brain health and is great at fighting infectons.
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
A fresh and zesty condiment. Super easy to make at home and perfect to accompany an Indian curry!
- 1 cup fresh coriander, leaves and stalks reserved
- 1 cup fresh mint leaves
- 3 spring onions, pale part only, chopped
- 1 tsp ginger, grated
- 1 garlic clove, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp raw unsalted cashews
- 1 tsp caster sugar
- 200g thick Greek-style yoghurt
Place all ingredients in a food processor and whiz for 30 seconds. Scrape down the sides of the bowl, adding a little water if necessary, and whiz for a further 1 minute or until smooth. Store in an airtight container in the fridge for up to 1 week.
Italian Broccoli Salad
This recipe includes florets of broccoli mixed with golden crispy shavings of garlic and fried chilli in brown butter, lemon and olive oil. It’s the perfect side to your favourite protein, or can be had as a light meal.
- 1 large broccoli, cut into long-stemmed florets
- 1/4 cup (60ml) extra virgin olive oil
- 8 garlic cloves, thinly sliced
- 1 red onion, thinly sliced
- 2 long red chillies, halved lengthways
- 80g unsalted butter, chopped
- Finely grated zest and juice of 1 lemon
- 1 tbs flat-leaf parsley leaves
- 2 oregano sprigs, leaves picked
- 2 cos lettuce, halved
Bring a large saucepan of salted water to the boil over high heat. Add broccoli and cook for 2 minutes or until just tender. Drain, transfer to a bowl of iced water to chill, then drain again.
Heat oil in a frypan over medium heat and cook garlic, stirring regularly, for 1 minute or until light golden. Remove garlic and drain on paper towel, reserving oil. Heat reserved oil in frypan over medium heat, add eschalot and chilli, and cook, stirring regularly, for 1-2 minutes or until just crisp. Remove eschalot mixture and drain on paper towel, reserving oil.
Return oil to frypan over high heat, add butter and cook, swirling the pan occasionally, for 2 minutes or until golden. Add lemon zest and juice, and herbs, and toss to combine. Place broccoli and lettuce on a large serving platter, scatter over garlic and eschalot mixture, and drizzle with butter mixture. Serve immediately.
Beetroot & Red Onion Tarte Tatin
This tarte is sure to be a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.
- 400g beetroot, cut into wedges
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2 tbsp soft brown sugar
- 2 star anise
- flour, for rolling
- 500g block puff pastry
- 1 orange, zested
- peppery green salad, to serve
Heat oven to 200C/180C fan. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.
Zucchini And Sweet Potato Slice
This recipe is great for lunches, picnics or even breakfast! An easy, one bowl recipe.
- 5 Gippsland Free Range eggs
- 1/2 cup oil
- 1 pinch pepper
- 1 cup sweet potato grated
- 1 cup zucchini grated
- 1 cup spring onions chopped
- 1 cup self-raising flour
- 1 cup parmesan cheese grated
Whisk eggs, oil and pepper in a large bowl.
Add prepared vegetables and coat well in egg mixture. Stir in flour.
Place in a prepared slice tin or large muffin trays.
Sprinkle with a little grated parmesan cheese. Bake at 180C until golden.
Moroccan carrot and coriander soup
An easy and light lunch or dinner that is perfect for those cooler days.
- 1 tbsp olive oil
- 1 large brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 4 carrots, peeled, coarsely chopped
- 400g pumpkin, peeled, seeded
- 1 litre (4 cups) chicken stock or vegetable stock
- 1 tbsp honey
- 250ml Cooking Cream
- Coriander leaves, to serve
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minute or until onion softens. Add the coriander, cumin, cinnamon and paprika and cook, stirring, for 1 minute or until aromatic.
Add the carrot, pumpkin and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.
Transfer carrot mixture to the jug of a blender and blend until smooth. Return to the saucepan and add the honey and two-thirds of the cream. Place over low heat and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper and extra honey, if desired.
Ladle among serving bowls. Dollop with remaining cream and top with coriander leaves to serve.
Crispy Baked Onion Rings
Ditch the deep fryer in favour of this quick and easy recipe for Crispy Baked Onion Rings paired with your choice of dipping sauces.
- 2 large onions
- 3/4 cup all-purpose flour
- 4 large egg whites
- 2 Tablespoons mayonnaise
- 1 cup breadcrumbs
- Cooking spray/Oil
Preheat the oven to 220°C. Grease a large baking sheet with cooking spray.
Slice the onions into wide rings then place the rings in a bowl of water.
In a medium bowl, whisk together the flour, 1 teaspoon salt and ¼ teaspoon pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise. Add the breadcrumbs to a third medium bowl.
Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until it’s thoroughly coated, then dip the onion ring into the egg white mixture until it’s thoroughly coated and then into the breadcrumbs, pressing them firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the coating process with the remaining onion rings.
Throughly spray the onion rings with cooking spray (this is optional, but it helps them brown more evenly). Bake the onion rings for 10 minutes then flip them once and bake an additional 5 minutes until they’re golden brown and crispy. Serve immediately with OGS Tomato Sauce or St. Fiacres Farm Sweet Chilli MILD Sauce (or both 😉)
Grilled Cos and Asparagus Salad
The ultimate side for your weekend BBQ. This cos salad is packed with fresh produce and smoky flavour.
- 1 1/2 cups (180g) frozen peas
- 300g snow peas, trimmed
- 1 cos lettuce
- 2 bunches asparagus, woody ends trimmed
- 2 tbs olive oil
- 1 cup mint leaves, coarsely torn
- 1/4 cup (60ml) extra virgin olive oil
- 2 tsp White Wine Vinegar
- 1/2 lemon, rind finely grated, juiced
- 1/2 small garlic clove, crushed
To make the lemon dressing, whisk the oil, vinegar, lemon rind, lemon juice and garlic in a small bowl. Season.
Cook the peas in a large saucepan of boiling water for 1 min. Add the sugar snap peas and snow peas and cook for 1 min or until tender. Refresh under cold water and drain well. Cut the snow peas and sugar snap peas in half lengthways.
Heat a barbecue grill or chargrill on high. Discard outer leaves of the cos, then quarter lengthways. Drizzle the cos and asparagus with oil. Season. Cook for 1 min each side or until lightly charred.
Cut the asparagus spears into thirds diagonally. Transfer the cos, asparagus, peas, snow peas, sugar snap peas and mint to a serving platter and drizzle with the dressing to serve.
If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already.