Otago Farmers Market
Recipes for Saturday, 1st April 2017
Every Saturday morning at the Dunedin Railway Station
This week’s chef: Sandra Kellian
www.otagofarmersmarket.org.nz
Zesty marrow and ginger jam
1-2 un-waxed lemons (a quick should
remove any wax)
1kg marrow, peeled, de-seeded and cut
into sugar-cube-size pieces
1kg jam sugar (with added pectin)
Large knob fresh root ginger, about 85g,
peeled and grated
Pare (peeling off the skin, avoiding the white pith) the zest from the lemons with a
peeler, then juice them, keeping the juice and empty shells. Tie the shells into a
muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice,
then cook on a medium heat, stirring often, until the pieces are turning translucent
and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest
of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
Bring to the boil, then simmer for about 10-15 mins or until the marrow has
softened completely and the jam has reached setting point. Pot the jam into warm
jars. The flavour of the jam will mature and intensify over the next few months, so
tuck it away in a dark, cool place.
Cheesy stuffed marrow rings
Cutting the marrow into rings will dramatically cut down on cooking time compared
with baking a whole stuffed marrow.
1 marrow
400g chopped tomatoes
1 tin (400g) beans of your choice,
drained
1 onion, diced
2 garlic cloves minced
1 red pepper
2 handfuls of fresh herbs — thyme, oregano
and marjoram are a nice mix
Half a red chilli, minced or a pinch of powder
100g grated cheddar (more if you like)
1 tbsp tomato puree
1 tbsp olive oil
Salt and pepper
Preheat your oven to 200°c
Leave the skin on and chop your marrow in to 4-5cm thick slices. Scoop out the
centre and arrange flat in a baking dish — it is important they sit flat or the filling
will spill out.
Heat the olive oil in a pan. Fry your chopped onions and peppers with garlic and
chilli until just softened. Add the tomato puree, stir to coat and cook for 2 minutes.
Once you have a nice paste add the chopped tomatoes and herbs, then the beans.
Simmer until saucy and season well. Marrow doesn’t have much flavour so don’t be
afraid to add a few extra herbs, salt or pepper.
Fill the centre of each marrow ring with a generous amount of bean mixture (it will
sink down as it cooks). Cover with foil and bake for 20 minutes. The trapped
moisture from the marrow in the foil will act like a mini steam oven. After 20
minutes remove the foil and sprinkle grated cheese over each ring. Bake for a
further 15 minutes uncovered until the cheese is bubbling and golden and the
marrow is tender.
Chard, apple and swiss cheese tart
1 packet gluten free or savoury short
Salt, pepper, and freshly grated nutmeg
crust pastry
(to taste)
2 tbsp olive oil
2-3 eggs
1 leek white part only, washed, halved
1 tbsp cornflower
and sliced
½ cup evaporated milk
2 cloves of garlic, minced
½ cup coconut milk
4 cups chard, roughly chopped
1 ½ cups finely grated swiss cheese
2 Tbsp white wine
1 medium apple, halved, thinly sliced
Preheat your oven to 180°c.
Grease one large or five individual tartlet pans for an entree size. Line with pastry
then baking paper and weights (uncooked rice works well) and prepare to blind
bake for 15 mins. Remove the weights and baking paper and cook a further 4-5
minutes until crisp and golden. Remove and set aside.
In a large sauté pan, heat up your olive oil. Add in leek and garlic and cook until
they are both tender. Add in the white wine and chard. Stir. Add in a dash of salt,
pepper, and some nutmeg. Cook down until all the chard has wilted and most of
your liquid has evaporated. Set the mixture aside. In a medium sized bowl, whisk
together your eggs, coconut milk, evaporated milk, cornflower and a little over half
of the cheese that you have grated. Add some salt and pepper to your egg mixture
and whisk again. Fill up your cooled tartlet crusts with the chard mixture, add slices
of apple to the top. Lightly press your filling down with a spoon and then pour the
custard over the top of each tartlet.
Top the tartlets with the remaining portion of cheese so that a nice crust will form
while baking. Sprinkle a little more nutmeg on top and pop them in the oven.
Bake at 190°c for 25 minutes, or until the tarts become a lovely golden brown.
Allow them to cool slightly before serving.
Broccoli pesto
1 large broccoli (around 2 cups)
A couple of stems fresh basil or sage
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if
you’re allergic)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
Salt & pepper
Throw all the ingredients in a blender or food processor. Pulse for about a minute.
Taste it. Add more olive oil or water if it feels too dry. Season according to taste.
Serve with pasta, in a salad, on a sandwich or in a wrap.
The Market Kitchen is powered by Nova LPG,
100% New Zealand owned and operated gas
www.novaenergy.co.nz
Moroccan Lamb Shank
4 trimmed lamb shanks
Flour seasoned with salt and pepper
2 tbsp olive oil
2 onions, sliced
3 cloves garlic, crushed
2 cups beef stock
½ cup tomato paste
400g chopped tomatoes
¾ cup unsweetened yoghurt
1-2 carrot, finely chopped or grated
1 cup red wine
2 tbsp balsamic vinegar
1 packet Hammerhead Go Gourmet
Morocco spice blend
Dust lamb shanks with seasoned flour.
Heat oil in a flame-proof casserole. Brown lamb shanks and set aside.
Add onions and garlic to pan. Cook until softened. Add the spice mix and fry until
fragrant, stirring so they don’t stick and burn. Turn up the heat and add the wine,
reduce by half then add the tomatoes, carrot, zest and stock. Return lamb to the
casserole. Place in oven at 170°C (150°C fan-forced). Cook for 2 ½ - 3 hours until
meat falls from the bones.
If the sauce needs thickening, gently remove the shanks (cover with foil to keep
warm), transfer the liquid to a saucepan, add 1/4 cup water mixed with 2
teaspoons cornflour and simmer for 5-10 minutes until thickened.
Serve with cauliflower couscous (see website for recipe).
Thanks to the following vendors for their fantastic produce
Te Mahanga Orchard – Marrow
Ettrick Gardens – Apples, Onions
Brydone Growers – Potatoes, Cauliflower
Janefield Hydroponics – Mint, Coriander
Kakanui Produce – Tomatoes
Cadorna Merino – Fore Shanks
Wairuna Organics – Carrots, Chard
Judge Rock – Pinot noir
Hammerhead Foods – Moroccan spice base
McArthurs Berry Farm – Broccoli
Butlers Fruit Farm - Raspberries
The Port Larder – Zaatar Crips
Please see the website for more recipes this week