Posts Tagged With: Nolans Road

Kitchen Garden news – 1st August 2013

ourkitchengarden.net

We’re back in the swing of things in the cottage and my word, how the children have grown! I swear that they’ve all grown 20cm since last term! It is wonderful to see them again – and lovely to taste the amazing dishes they have been preparing in the last two weeks.

The garden held an interesting array of goodies for us upon our return from the holidays – a little bit of broccoli, a handful of snowpeas, a bunch of coriander, loads of parsley, some juicy radishes nudging their heads out of the soil, a few branches of kale, a forest of rhubarb, a hundred lemons, a thousand eggs, and two dozen beautifully straight carrots planted with care in term two… What to use to compile a tasty menu? This is what we cooked from the spoils: a Warm salad of Nolan’s Road chickpeas and kale with Greek yoghurt  (the unexpected hit of the week), Veggie patch frittata (with sautéed radishes and chopped snowpeas), Broccoli and lemon risotto (with our own bouillon made by 5P last week), Olive and rosemary focaccia (with the bottled Bondi olives that the classes marinated in May this year, and own dried rosemary) and Rhubarb and apple crumble tarts (the expected hit of the week…) So delicious. The recipes are up NOW btw!

We’ve had a few of our regular helpers head back off to work so we are left with quite a few spaces free…  In order to have successful sessions we would love some more volunteers across the 8 sessions a week: if you’re keen to help, please get in touch!

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Warm salad of Nolans Road chickpeas, kale and Greek yoghurt

We love our Nolans Road organic Kabuli chickpeas – they’re so fresh they only need about half the cooking time of normal chickpeas – and so worthwhile doing from scratch! Dee Nolan suggests soaking and cooking heaps more than you need, then freezing the rest for another time as they’re easily resurrected!

ourkitchengarden.net

Fresh from the garden: kale, carrots, garlic, mint, coriander, lemon
Recipe source: inspired by the recipes of Yotam Ottolenghi

Equipment:

  • Bowls – glass, large, small
  • Saucepans – med, large & heavy
  • Sieve & colander
  • Chopping board & knife
  • Salad spinner
  • Peeler
  • Garlic press
  • Measures – ½ cup, 1/3 cup, tablespoon, teaspoon
  • Scales
  • Mezzaluna
  • Citrus juicer
  • Serving bowls
Ingredients:

  • 200g dried chickpeas
  • 1 teaspoon bicarbonate of soda
  • A large handful kale leaves
  • 1/3 cup olive oil, plus extra to finish
  • 3 medium carrots
  • 1 teaspoon caraway seeds
  • 1 garlic clove
  • A small handful mint
  • A small handful coriander
  • 1 lemon
  • Cooking salt, flaked salt and black pepper
  • 1/2 cup Greek yogurt

What to do:

  • Soak the chickpeas overnight in plenty of cold water with a teaspoon of bicarb.*
  • Next day, drain, rinse and simmer them in a big saucepan or about 25 minutes in fresh ­water until tender, then drain.
  • Meanwhile, half-fill the smaller saucepan with water and a teaspoon of salt and set it to boil.
  • Strip the kale leaves from the stalks, discarding the stalks. Roll the leaves up and cut into fine ribbons, then blanch them in the boiling water for 5 minutes. Drain then refresh under cold running water and squeeze dry.
  • Meanwhile peel then chop the carrots into small dice.
  • Wash and spin the mint (picking the mint leaves) and coriander, then finely chop.
  • Cut the lemon in two and squeeze one half. Peel then crush the garlic clove.
  • Heat up the olive oil in a large saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on medium heat. Add the kale, the drained chickpeas and continue cooking for another 5 minutes.
  • Now add the garlic, herbs, a tablespoon of lemon juice and a sprinkle of salt and pepper. Remove from the heat and leave to cool for a few minutes. Taste and adjust the seasoning.
  • To serve, mix together the yogurt with a tablespoon of olive oil and another sprinkle of flaked salt and pepper. Pile the vegetables on serving dishes and spoon the yogurt on top. Sprinkle with freshly ground pepper and serve.

 Notes: Why do we soak the chickpeas overnight? What are other names for chickpeas?

*If you forget to soak the chickpeas the night before (as I have done in the cottage on more than one occasion (!) then boil the chickpeas for an hour and then leave them to soak in that same liquid for another hour. Drain, rinse, and then cook as above…

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Hearty cabbage & chickpea soup

Winter = soup! This is lovely hearty way to get stuck into some cold weather… I used some Nolans Road organic kabuli chickpeas (from Wholefoods House, Woollahra) that were fantastic & only needed about 20 minutes cooking after soaking all night… and also ate it with some toasted day old Iggy’s country round sourdough (just seen) of course!

Our Kitchen Garden soup

Equipment:

  • Bowls – glass, large, med
  • Garlic press
  • Chopping board
  • Stockpot
  • Medium saucepan
  • Colander, sieve
  • Measures – tablespoon, jug
  • Wooden spoon, ladle
  • Serving bowls

 

Ingredients:

  • 150g dried chickpeas
  • 1 tablespoon bicarbonate of soda
  • A small branch of sage
  • 6 cloves garlic
  • 2 leeks
  • 1 onion
  • 1 head cabbage
  • A small handful parsley
  • 2 tablespoons olive oil
  • Flaked salt & black pepper
  • 2 litres vegetable stock
  • 1 tin chopped tomatoes

What to do:

  • The night before, place your dried chickpeas in the glass bowl and fill the bowl with cold water to double the height of the chickpeas, add the bicarb and stir. They will need to soak for at least 12 hours.
  • At the start of the lesson:
  • Drain the chickpeas into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
  • Rinse the sage, keeping the branch whole, and shake dry. Peel 3 of the garlic cloves and add them, whole, to the saucepan. Also add the branch of sage, a teaspoon of salt & grind of pepper. Set on a medium heat and simmer for 2o minutes.
  • Meanwhile wash the leeks, scoring and peeling the outer layers off to look for hidden dirt, and then finely chop the leeks into thin slices.
  • Chop the cabbage in half and wash, checking for slugs or dirt to clean! Chop finely, cutting the core into small slivers.
  • Peel and chop the onion into small dice. Squeeze the remaining 3 cloves of garlic through the press. Wash the parsley and spin dry. Finely chop.
  • In the large stockpot, heat the olive oil over medium heat. Stir in the onion, leeks and garlic and cook GENTLY until onion is transparent, about 5 minutes.
  • Stir in stock or water, with a teaspoon of salt and grind of pepper. Bring to the boil, then stir in bouillon powder if using, and the cabbage. Simmer until cabbage wilts, about 10 minutes.
  • Chickpeas: After 20 minutes set the sieve over a heatproof bowl and carefully pour the chickpeas and their liquid in to drain, then scoop the chickpeas out into the cabbage soup with a cup of the cooking liquid.
  • Stir in the tomatoes and return to the boil, then simmer for about 20 minutes stirring often.
  • Check for seasoning and add in the chopped parsley. Ladle into serving bowls.
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