Innholdsfortegnelse for July/August 2022 i Market Magazine

HELLO AGAIN, The whole Harris family just had a much-anticipated and several-times-delayed holiday to celebrate some big birthdays. It was so terrific to spend time together as a big chaotic clan. We laughed and swam and drank nice wine and soaked in the sun. It was lovely to remember how great life is, and how special family is, and how much food binds it all together. We were particularly reminded of our good fortune when we spent some time in a very poor rural part of Indonesia. The local people have lots of challenges that are as basic as clean water, access to medicine and enough food for their babies. The place we stayed at has helped the local economy greatly, both through employment and training – but also through…

CREAMY CHICKEN WITH LEEKS, BACON AND TARRAGON PREPARATION: 25 minutes COOKING: 2 hours 15 minutes SERVES: 4 ¼ cup extra virgin olive oil 8 chicken thigh cutlets, skin on, trimmed 2 Tbsp plain flour, seasoned 2 leeks, trimmed and thinly sliced (use the white part only) 2 stems celery, sliced (include the leaves) 150g rindless streaky bacon, sliced into 1cm strips 3 garlic cloves, finely chopped 1 cup dry white wine 1 ½ cups chicken stock 1 ½ Tbsp Dijon mustard 200g button mushrooms, halved 7g fresh tarragon sprigs (see tip, left) ½ cup thickened cream 100g (about ½ bunch) cavolo nero, trimmed Baguette or sourdough bread, to serve 1. Preheat oven to 140°C fan-forced. Heat 1 Tbsp oil in a large, deep ovenproof casserole pan or Dutch oven over…

4 GREAT RECIPES • Salmon And Filo Pastry Winter Pie • Pork Cutlets With Maple-Glazed Brussels Sprouts And Celeriac Remoulade • Baked Conchiglioni With Creamy Pesto And Croutons • Andean Chupe Soup With Chicken, Chorizo, Quinoa And Corn Cook’s TIP You can include more seafood in this recipe – add scallops, prawns or any other fish that takes your fancy. FOR MATES AND DATES Add a good splash of white wine while cooking the leek. SALMON AND FILO PASTRY WINTER PIE PREPARATION: 35 MINUTES • COOKING: 55 MINUTES • SERVES: 4 INGREDIENTS 500g Queen May potatoes 1 onion ¼ fennel bulb ½ leek 3 cloves garlic ½ bunch dill ½ bunch curly parsley 1 bunch broccolini 4 fillets Atlantic salmon, pin-boned Olive oil, for drizzling 500ml cream 2 tsp plain flour…

IN FLOWER NOW Cymbidium Orchid Among late winter’s blooms, few are quite as spectacular as cymbidium orchids. Their long sprays of waxy flowers come in brilliant colours, ranging through pink, red, crimson, white, yellow, brown and even green. They’re easy plants to grow too, as long as you garden in a frost-free climate, where they’ll thrive happily in large tubs positioned in the filtered light under trees. A partly shaded spot in a courtyard or on a deck suits them just fine too. In terms of care, water well through summer, feed occasionally with an orchid food, and don’t use pot saucers – they hate sitting in water. THINGS TO DO IN YOUR Garden 1 PLANT BULBS that are summer flowering during late winter, such as lilies, gladioli and hippeastrums. 2…

Hello all. So let me tell you how much I love to wander Harris Farm Markets. I’m taken in – no completely mesmerised – by all the extraordinary products, so artfully displayed. And it’s because the discovery of so many different foods fires the imagination for what you could cook. Talk about being creative if you whipped up dishes only from HFM! But now as I read Cathy and Tristan’s letters, I am filled with more admiration, and indeed pride, to be working with the Harris family, who is so mindful of disadvantaged people, everywhere. And who significantly and meaningfully support and help them with what they need – for folk in Australia and those who require help beyond our shores. And that’s not to mention the support given to…

GLOBE ARTICHOKE The flower bud of a giant thistle seems an unlikely delicacy, and you have to admire the ingenuity of our ancestors in working out how to make it edible, let alone delicious. HOW TO PREPARE THEM First: chop off the top third as the tips of the bud are tough and bitter, then snap off the outer leaves until the paler inner leaves are revealed. Next: trim the stem to about 4cm. Now: the artichoke is ready to cook! QUICK AND EASY RECIPES 1. The classic way to enjoy artichoke is to boil the prepared buds in water, then peel off the leaves one by one, dipping them in fresh peppery olive oil or melted butter and lemon, finishing with the soft heart and tasty stem. 2. On…

KEEP IT SWEET! Vanilla essence adds a sweet floral flavour to this delicious cake. You can also use vanilla extract or vanilla bean paste in the recipe. Cook’s TIP Zest the lemon directly into the bowl with the butter as this captures the natural fragrant citrus oil in the outer layer of the skin. ORANGE AND APEROL SLICE PREPARATION: 15 minutes COOKING: 30 minutes SERVES: 12-16 Softened butter, to grease, plus extra 125g ⅓ cup icing sugar, plus extra to serve 1 ¼ cup plain flour 3 free-range eggs 1 cup caster sugar Finely grated zest of 1 orange ⅓ cup freshly squeezed orange juice 1 Tbsp Aperol 1. Preheat oven to 180°C fan-forced. Grease a 27cm x 17cm slice tin with butter and line base and sides with baking…

CHEESY BROCCOLINI TREES PREPARATION: 20 minutes COOKING: 15 minutes SERVES: 2-3 kids 1 free-range egg ⅓ cup shredded parmesan ⅓ cup panko breadcrumbs 1 bunch broccolini 1 Tbsp extra virgin olive oil 2 Tbsp beetroot hummus A small handful of mixed sprouts STEP 1 Preheat oven to 180°C fan-forced. Line an oven tray with baking paper. Beat egg in a shallow bowl. Mix parmesan and breadcrumbs in another shallow bowl. STEP 2 Brush the broccolini stems with oil. Dip the broccolini tops in egg, then into your breadcrumb mixture. Make sure you press down to get heaps of crumbs! STEP 3 Place broccolini onto the prepared tray, in a single layer (so they cook evenly). Bake for 15 minutes or until the parmesan crumbs are crisp and golden. STEP 4…

Food, glorious food. The older I get the more important I realise food is. Yes, it sustains us, and hopefully keeps us healthy, but it does so much more. It’s what we share when we are cementing a friendship – “breaking bread” together as symbolised in so many different religious traditions. It’s what government leaders do after a momentous agreement. When our team wins a great sporting event, we all go out and “have a feed”. I now also realise it is a universal language; even if we don’t speak the same tongue as our neighbours, we can get so much delight out of sharing a meal and showing each other how we prepare it. A sustaining meal is also an essential requirement for people who have been through deep…

Some like IT HOT! Add a fiery kick to your sweet spuds by teaming them with a drizzle of peri-peri hot sauce or a squeeze of sriracha. YOU SWEET THING It’s best to choose evensized, plump sweet potatoes so they all cook evenly and present well on your dinner table. SPICED CHICKPEA STUFFED BUTTERNUT PUMPKIN PREPARATION: 25 minutes COOKING: 1 hour 15 minutes SERVES: 4 2 x 1kg halved butternut pumpkin 3 Tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander Sea salt flakes and freshly ground black pepper, to season 1 medium brown onion, finely chopped 2 cloves garlic, finely chopped ⅓ cup currants, soaked in hot water for 5 minutes and drained 400g can chickpeas, drained, rinsed ⅓ cup finely chopped flat-leaf parsley, plus extra to…

PAN-FRIED CAULIFLOWER WITH PRESERVED LEMON AND LABNEH Remove the flesh from two wedges of Gasons Gourmet Preserved Lemons. Discard flesh and finely chop rind. Combine in a bowl with a glug of olive oil, drizzle of honey, splash of water, spoonful of currants and sprinkle of ground sumac. Season. Slice one head of cauliflower into 1cm-thick steaks. Combine a glug of olive oil, a minced garlic clove, a couple of sprigs of thyme and a sprinkle of fennel seeds in a bowl. Brush over cauliflower. Heat a frypan over high heat. Cook cauliflower for 6 minutes on each side until just tender. Serve on a bed of baby spinach leaves, dolloped with The Cheese Board Traditional Labneh Cheese, a scatter of smoked almonds and the preserved lemon mixture drizzled all…

LETTER SUDOKU Here’s a Sudoku with a twist! Instead of numbers, each of the given nine letters must be placed once into each row, column and three-by-three square. When the puzzle is complete, one of the vertical columns will reveal a hidden word. WORD TARGET In this puzzle, use the letters in the grid to make as many words as you can of FOUR or more letters. Each word must contain the centre letter and there is one nine-letter word to be made. Your target for this puzzle is: 45 words. Possible words: Acne, Acre, Ancient, Anti, Antic, Cairn, Cane, Caner, Canine, Canner, Cannier, Cant, Canteen, Canter, Care, Careen, Carnet, Carnie, Cart, Carte, Cater, Cerate, Certain, Cetane, Crane, Crate, Create, Earn, Eaten, Eater, Enact, Entrance, Inane, Innate, Irate, Nacre, Near,…