Vegetarian

Caramalized eschalot butter

Serves: 6 | Preparation Time: 15 min

Ingredients: 

  • 7 tbsp unsalted butter, softened 
  • Eschalot, finely diced (2/3 cup) 
  • 1 tsp chopped fresh thyme 
  • 1 tsp finely grated lemon zest 
  • Sea salt and freshly ground black pepper 

Instructions: 

Heat 2 Tbs. of the butter in a small saucepan over medium-low heat until melted.
 
Add the shallot and cook, stirring frequently, until deeply browned, 8 to 10 minutes.
 
Remove from the heat and stir in the thyme. Cool completely.
 
In a small bowl, combine the shallot mixture with the remaining
butter and the lemon zest.
 
Stir to blend well. Lightly season to taste with salt and pepper.
 
Scrape the butter onto a piece of plastic wrap, mold into a log shape, and wrap in the plastic.
 
Refrigerate until ready to use. Toss about one-third of the butter (a generous tablespoon) with a batch of vegetables after roasting.

 

Kaffir Lime Sauce

Serves: 3 | Preparation Time: 20 min

Ingredients: 

  • 1 Tablespoon olive oil
  • 2 medium shallots, finely chopped
  • 1 thumb of ginger, sliced finely
  • 6 or 7 fresh or dried kaffir lime leaves, cut into thirds
  • 1 small red chilli (seeds removed)
  • 80 ml red wine
  • 0.5 Cup tomatoes, chopped
  • 2 Tablespoon double cream
  • 2 Teaspoon brown sugar
  • Coarse salt and freshly ground pepper

Instructions: 

Heat olive oil in a medium pan over low heat. Add shallots and cook until soft and translucent, about 1 minute.

Add ginger to pan and cook for 30 seconds (if using fresh lime leaves, rub between the palm of your hands). Add lime leaves and continue cooking mixture for 30 seconds more. Add chilli and cook, stirring, until browned. Add wine and cook until liquid is reduced by half.

Add tomato and bring mixture to a boil. Immediately reduce to a simmer and cook for 20 minutes.

Strain mixture into a small saucepan through a fine mesh sieve; discard solids. Add cream to the strained sauce and place over medium heat. Cook sauce until liquid is reduced and thick enough for a sauce. Serve immediately.

 

Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped

Instructions

Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.

 

Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min

Ingredients

  •  700g sweet potato, peeled, thinly sliced
  •  1 large parsnip, peeled, thinly sliced
  •  1 small brown onion, thinly sliced
  •  1 tablespoon fresh thyme leaves
  •  1/2 cup grated tasty cheese
  •  Baby spinach and red onion, to serve
  •  Milk mixture
  •  1/4 cup milk
  •  1/4 cup pure cream
  •  2 garlic cloves, crushed

Instructions 

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.

To make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.

Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.

Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.

 

Glazed Dutch Carrots

Serves: 2 | Preparation Time: 15 min

Ingredients: 

  • 1 Bunch dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions: 

Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.

Heat half the honey, butter and olive oil in a large frying pan.

Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.

Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.

 

Slow Roasted Balsamic Tomatoes with Baby Leeks and Basil

Serves: 2 | Preparation Time: 20 min

Ingredients

  • 3 tomatoes
  • 1 clove of garlic, peeled and finely sliced
  • 10 leaves of fresh Thai basil, leaves picked and torn up
  • Bay leaves
  • 4-5 baby leeks, trimmed and washed
  • Sea salt and freshly ground black pepper
  • 50ml/7fl oz cheap balsamic vinegar
  • 1 tablespoons extra virgin olive oil

Instructions

Score the tops of the tomatoes with a cross. Take an earthenware dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it.

Stand the tomatoes next to each other in the tray, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well.

Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture.

Cut the leeks into about three and place around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated 180 deg oven for an hour. Before serving, remove the bay leaves. 

Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.

Recipe by Jamie Oliver

 

 

 

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients

  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked

Instructions

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

 

Cauliflower Rice

Serves: 6 | Preparation Time: 30 min

 

Ingredients 

  • 1 cauliflower head, stalk & leaves removed
  • 3 tbsp coconut oil
  • himalayan sea salt to taste
     

Instructions 

Cut the cauliflower into pieces that fit in your food processor. With the grating attachment fitted, process the cauliflower in batches and set aside.
 
Using a large wok or pan, heat 1 tbsp of coconut oil at a time and stir fry the cauliflower in batches until softened.
 
Add himalayan sea salt to taste.
 
Serve in replacement of rice and use for making fried rice or other rice dishes. The cauliflower adapts very well to any flavour.
 
3g protein; 8g carbs; 7g fat; 150 calories per 1 cup
 
(depending upon size of cauliflower head)
 
A Nourishing Taste from GET ZOMT’ has lots more delicious, healthy recipes for you to get creative with your fresh produce from Box Fresh. Subscribe here to download your free copy www.eepurl.com/kLov9  

 

 

Cheddar and Jalapeño Biscuits

Serves: 8 | Preparation Time: 25

Ingredients

1 1/3 cups (175g) all-purpose flour
1/4 cup (45g) polenta or fine milled corn meal
3 tablespoons (45g) sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch cayenne pepper
6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)
2 tablespoons diced fresh jalapeños (more or less to taste)
3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing

Instructions

Preheat oven to 220°C. In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.

Make a well in the centreof the flour mixture. Pour the cream into the centre of the well and your (clean) hands to gently bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will be sticky and clumpy.

Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together. (Over-kneading will result in firmer, denser biscuits.)

Form the dough into a disc about 3/4-inch to an inch thick. Use a biscuit cutter (or a small juice glass) to cut round biscuit shapes out of the disk. Combine the leftover dough and keep forming small round biscuit shapes until the dough is used up.

Place on a lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with a little more cream. Top the biscuits with a sprinkle of the remaining cheese.

Bake at 220°C for 11-12 minutes or until golden and the cheese is nicely melted.

Kids Hummus

Serves: 4 | Preparation Time: 10 min

Ingredients

  • 1 can of chick peas, (reserve liquid)
  • 1/4 Teaspoon Garlic
  • 1 Teaspoon Cumin, ground
  • 1 Tablespoon Olive oil, extra virgin
  • 2 Tablespoons Lemon Juice, fresh squeezed
  • 1/4 Teaspoon Sea salt

Instructions

Saving the liquid, drain the peas.

In blender or food processor, combine beans, garlic, cumin, olive oil, lemon juice and salt. Blend on low speed. Gradually add reserved bean liquid until dip reaches desired consistency.

Hummus Dip Options:
Serve with vegetable sticks, string beans, asparagus tips, crackers, bagel, tortilla chips or pita chips.

 

Ditalini with fresh borlotti beans, rosemary & tomato

Serves: 2 | Preparation Time: 15 min

Ingredients 

This is a simple dish relying on freshness and quality of all ingredients.

  • 200g ditalini (the small tubular pasta)
  • 150g borlotti beans in the pod, podded
  • 2 cloves of garlic, finely chopped
  • 2 large shallot, finely chopped
  • 2 large sprigs fresh rosemary, one leaves remved and finely chopped
  • 2 large good tomatoes, skinned and finely chopped
  • 600ml good vegetable stock
  • Some good extra virgin olive oil
  • S&P

Instructions 

First, I cook the beans in water with a clove of garlic and the sprig of rosemary that’s unchopped with 2 tbsp of olive oil.

Cook for 15-20 minutes until tender and strain the water through a sieve.

Add to the stock or use to make the stock.

Saute the chopped shallot in some olive oil until soft but not brown over a medium heat. Add the garlic, tomato and rosemary and cook for 3-4 minutes.

Add the beans, pasta and stock and cook for 10 minutes or so until the pasta is cooked.

Season with S&P.

Serve immediately with a drizzle of extra virgin olive oil.
 
This is important as the pasta will continue to cook in the hot stock.

Asian Noodles with Ginger Garlic & Avocado

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 250g Asian noodles (pre soaked/cooked as per pack instructions)
  • 1tsp sesame oil
  • 1tbsp vegetable oil
  • 1tbsp ginger peeled and cut into thin strips
  • 2 garlic cloves, sliced
  • 1tbsp Light soy
  • 1tbsp oyster sauce
  • 1/2 Spanish onion (sliced)
  • 1 avocado
  •  parsley leaves

Instructions 

Heat sesame oil and vegetable oil in a wok or fry pan.
Add ginger and garlic, fry gently then add noodles and stir fry.
Cut avocado in half, remove seed and skin, cut flesh into neat slices thick enough to hold shape.
Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
Serve and garnish with parsley.

Pappardelle with Fresh Basil, Goat's Cheese & Zucchini Flowers

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • 90 Gram ricotta cheese
  • 60 Millilitre double cream
  • 3 Teaspoon (Metric) basil, thinly sliced (roll about four/five leaves together and then slice, it is easier)
  • 0.25 Teaspoon (Metric) ground nutmeg
  • 150 Gram good dried papardelle pasta or 200g of fresh pasta
  • 30 Millilitre olive oil
  • 2 small zucchini, sliced into thin batons
  • 4 zucchini flowers
  • plain flour, for dusting
  • 50 Gram woodside ediths ash goats cheese or similar

Instructions 

Combine ricotta, cream, basil & nutmeg in a bowl and season well. Leave this at room temperature for an hour.

Cook the pasta until al dente. While pasta is cooking, fry the zucchini in the olive oil. Remove and place on paper towel.

With only a few minutes before the pasta is cooked, start to prepare the zucchini flowers. Dust the zucchini flowers with flour and shake of the excess and fry for about a minute until golden.

Drain the pasta and place into a large bowl. Add the zucchini flowers and ricotta mixture and toss lightly. Sprinkle with crumbled goats cheese to serve.

Red Wine and Rosemary Mushrooms

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 1  tpsp olive oil
  • 1 tbsp unsalted butter - divided
  • 1 clove garlic - peeled, slightly crushed
  • 200g white mushrooms - washed, sliced
  • 1 tablespoon fresh rosemary - minced
  • 3/4 teaspoon kosher salt or to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup red wine

Instructions 

Place oil and 1 tbsp of butter in pan of medium heat.

Add garlic and cook just until it starts to color. (3-5 minutes)

Add mushrooms, rosemary, salt and pepper to pan and sauté until lightly browned 8-10 minutes.

Add wine and cook until approximately 1/4 cup of liquid remains in pan. (5-10 minutes)

Remove from heat and toss with remaining butter.

Stir gently until butter is melted.

Serve hot over steak , freshly toasted bread or as a side dish. 

Zucchini and Capsicum Frittata

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • 4  zucchini, thinly sliced
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, cut into thin strips
  • 1 green capsicum, cut into thin strips
  • 8  free range eggs, large
  • 2 tbsp parsley, chopped
  • 0.5 Cup parmesan, grated
  •  crusty bread, to serve

Instructions 

Heat half the oil in a 23cm oven safe frying pan on medium. Add zucchini, onion and capsicum. Season, cook for 10 minutes, stirring, until tender. Cool slightly.

Wipe pan and heat remaining oil on medium. Pour in whisked egg, parmesan and parsley mixture, and then distribute vegetables evenly. Cook for 7 minutes, without stirring, until edge is set but centre is still soft.

Remove from heat, sprinkle with remaining parmesan. Place under a preheated grill and cook for 3 minutes. Remove from grill, portion and serve.

Sicilian Eggplant Caponata

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 3-4 finger eggplant
  • 1 x salt 
  • 1 x black pepper 
  • 1 x vegetable oil 
  • 2 medium onions chopped
  • 2 cloves garlic peeled and minced
  • 3 each celery stalks 
  • 1 can italian plum (roma) tomatoes 1 pound
  • 10 each green olives pitted and quartered
  • 3 tablespoons pine nuts 
  • 1/4 cup capers large
  • 1/4 cup wine vinegar 
  • 2 tablespoons sugar

Instructions 

Wash eggplant. Do not peel, Cut into 1 inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside. Saute onion in the same oil until tender.
Add garlic, celery, tomatoes, and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar.
Add to vegetable mixture. Season with salt and pepper.
Cook for 5 minutes longer.

Shiitake Mushrooms and Sugar-Snap Peas

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 1 teaspoons canola or grapeseed oil
  • 1/2teaspoon toasted sesame oil
  • 150g of fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
  • 1/2 teaspoon light-brown sugar
  • 1 tbsp cup sake, dry sherry, or white wine
  • 1 tbsp shoyu or other natural soy sauce
  • 120g sugar-snap peas or snow peas, strings removed

Instructions 

In a large pan, heat the canola and sesame oils over medium-high heat.

Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes.
 
Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
 
Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and light green, 2 to 3 minutes. Serve immediately.

Parsnip & Pecan Fritters

Serves: 2 | Preparation Time: 5 min

Ingredients 

  • 100 Gram sour cream
  • 1 Tablespoon (Metric) chopped chives
  • 1 Teaspoon (Metric) lemon juice
  • 1 Tablespoon (Metric) sweet chilli sauce
  • 4 Drop tabasco or try 1 tsp worcestershire sauce for a different flavour
  • 2 Unit parsnips
  • 1 Unit egg
  • 15 Gram plain flour
  • 1 Tablespoon (Metric) chopped parsley
  • 25 Gram melted butter
  • 30 Millilitre milk
  • 30 Gram pecans, roughly chopped
  • Pinch cayenne pepper
  • 125 Millilitre oil

Instructions 

Dipping sauce - Combine all ingredients and add Tabasco/ Worcestershire sauce to taste. Set aside.

Peel parsnips, cut into chunks and place into a saucepan of cold water. Bring to the boil add a pinch of salt, turn down to a simmer and cook for 20 minutes. Drain and cool.

Puree parsnip in a food processor (if you donâ t have one, you can cook for slightly longer and mash through a sieve). Put into a bowl and mix in the remaining ingredients except the oil.

Heat the oil in a non stick pan over a medium heat. Drop in large spoonfuls of mixture and flatten with the back of the spoon. Cook for about 20 seconds each side, blot off excess fat and serve hot with the dipping sauce.

Flat Beans Braised in White Wine

Serves: 2 | Preparation Time: 10 min

Ingredients 

  • 200g flat Italian beans with both ends removed
  • 2 crushed garlic cloves
  • half a brown onion, diced or sliced or quartered
  • 1/4 cup olive oil
  • 1 tbsp butter
  • 1/2 cup white wine
  • 1/2 cup of vegetable stock
  • salt and pepper to taste

Instructions 

In a lidded pot that fits all the ingredients fry the garlic and onions gently in olive oil without colouring them,
 
Add the wine, ramp up the heat and boil for 10 minutes.
 
Add the stock and the beans along with some salt, cover and cook for 20 minutes

Add the butter

Cover and cook for a further 15 minutes or until the beans are extremely tender

Add salt and pepper to taste

Eat cold or hot and served with a wedge of lemon