Posts Tagged With: Radish

Wild rocket, broad bean, radish & Reggiano salad

This salad is a beautiful celebration of Spring, with lots of lovely contrasting textures and flavours.

ourkitchengarden.net

Fresh from the garden: wild rocket, lettuces, broad beans, radishes, marjoram, edible flowers
Recipe source: Melissa, kitchen specialist Bondi PS

Equipment:

  • Saucepan & lid
  • Bowls – 2 large, 2 med, 1 small
  • Colander
  • 2 salad spinners
  • Paper towel
  • Mandoline
  • Potato peeler
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Plates or bowls to serve
Ingredients:

  • 2 large handfuls of wild rocket
  • A handful lettuce leaves
  • 500g broad beans in pod
  • 4 radishes
  • 2 sprigs marjoram
  • 50g parmigiano-reggiano
  • 1 tablespoon red wine vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper
  • Wild rocket or nasturtium flowers

What to do:

  • Fill the saucepan with water & set to boil on high heat.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Wash the rocket & lettuces really well and spin dry in sections, reserving in a large clean, dry bowl. Wash & dry the marjoram sprigs, picking the leaves and leaving whole.
  • Using the potato peeler, shave off thin slices of parmesan into the small bowl.
  • Scrub the radishes clean, wipe dry and using the mandoline or a peeler, carefully slice into thin discs.
  • For the dressing, measure the olive oil, red wine vinegar and honey and pour them into the jar. Add a sprinkle of salt and pepper, and then put the lid on & give the jar a good shake.
  • Drizzle the dressing around the large lettuce and rocket bowl and gently turn the leaves with your fingers.
  • Place the leaves in the serving bowls, scatter the broad beans and radish slices and then sprinkle over the marjoram leaves and parmesan shavings.
  • Finish by carefully placing the wild rocket flowers on top of the bowls of salad. Serve immediately!

Notes: Where does parmigiano-reggiano come from? Why do we use honey vinaigrette here instead of the lemony dressing? What do the wild rocket flowers taste like?

Advertisements
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

Salad of blood orange, beetroot, radish and goats’ cheese

We love the arrival of blood oranges to signify the end of winter & beginning of spring! This salad is a firm favourite of ours, with its contrasting flavours and textures, and beautiful deep colours.

Our Kitchen Garden

Serves: 6 or 24 tastes
Fresh from the garden: blood oranges, radishes, beetroot, beetroot leaves, lettuce leaves, marjoram

Equipment:

  • Chopping board & knife
  • Small saucepan & lid
  • Colander
  • Paper towel
  • Measuring: tablespoon, teaspoon
  • Bowls – large, small
  • Garlic press
  • Salad spinner
  • Fork
  • Plates to serve
Ingredients:

  • 3 or 4 baby beetroot
  • A small bunch of radishes
  • Small sprig of marjoram
  • A handful of lettuce leaves
  • 3 blood oranges
  • 1 garlic clove
  • 2 teaspoons aged balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • A small roll of goats’ cheese
  • Flaked salt and black pepper

What to do:

  • Cut the leaves from the beetroot, leaving about 2cms of stalk and reserving any small leaves. Gently scrub the beets to remove any dirt and place them in the saucepan with cold water to cover by about 5cm. Heat on high with lid on and boil for 20 minutes until soft when pierced.
  • Remove the stalks from the radishes & discard. Wash them well and then wipe dry with paper towel. Finely slice the radishes into thin discs and slide them into the big bowl.
  • Wash, dry and pick the marjoram leaves and reserve for the garnish.
  • Carefully wash and spin the lettuce and beetroot leaves dry. Break up into smaller pieces with your hands if needed, then roll up into a kitchen paper-lined tea towel & place in the fridge until needed.
  • Peel the oranges, removing any white pith and discarding it. Carefully cut the oranges into thin slices crossways and then place them into the big bowl. Scrape any juice into the bowl.
  • Squeeze the garlic through the garlic press into the small bowl.
  • Mix into the garlic the balsamic vinegar and olive oil, whisk with the fork and pour over the orange and radishes.
  • Season with salt and pepper and stir together gently. Leave to marinate for 10 minutes.
  • Meanwhile when the beetroot are soft, drain the saucepan and fill with cold water to cool the beets. When cool to handle, slide off the skins and root and thinly slice the beetroot. Add the slices to the radish and orange and combine in the dressing.
  • To finish, divide the salad leaves among your serving plates and scatter the beetroot mixture on top. Remove the wrapping from the goats’ cheese and dab chunks of cheese over each salad. Sprinkle with the marjoram and serve.

Notes: What other fruit and vegetable combinations can you think of for a salad? What other fruits can be dressed with balsamic vinegar? Why do we let the salad ‘rest’ for 10 minutes?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

August 17th 2011

Loads of beautiful veggies appeared in the last bout of sunshiney rain this last fortnight, so as promised so we’ve been broccoli-tastic in the kitchen… smashing up anchovies with garlic and sautéing with little broccoli florets and chunky stem bits, and simmering up a very well-received soup of broccoli, parsley and potato… and even better: mixing the two together! Also a great hit – thanks mainly to Steve, (Lily 3B)’s dad! – were the ricotta, marjoram and sage ravioli that we’ve been rolling, rolling, rolling through the pasta machines. Yum!

And we made use of some lovely blood oranges that we segmented and added to thinly sliced radishes with chives and balsamic dressing – colourful and super-seasonal!

And thanks to all our wonderful volunteers who give us their valuable time and infinite patience… you rock…  And love always to the beautiful children who cook with such joy, who clean up selflessly and then lavish praise on what they’ve just eaten. Bless your cotton socks, you know who you are!

The recipes will be up on the blog as soon as I send them to Emma – check out http://www.bondikitchengarden.com if you haven’t already – and please feel free to leave a comment there or request a recipe if I’ve forgotten to send it on.

Next week marks the return of the fortnightly Wednesday arvo market table with some juicy stuff for sale, so please come up and say hi and pick up your herbs for dinner or a wee pot-plant or whatever might find its way to the table…? We’ll be setting up in the main playground at pick-up time.

And as always the doors to the cottage and garden (or gates?) are open for a chat or offer of help (!) Tuesdays to Thursdays and we would love to get to know more of you. Also another thought: if you’re about to Freecycle/ hard rubbish throw-out/ ditch/ bequest anything kitchen-y (working equipment, utensils, plates, glasses, cutlery etc) or furniture-y (wooden chairs, sideboards, quirky objets etc) then please think of us first!

Cheers all, Melissa

 

Categories: Kitchen Garden | Tags: , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.

%d bloggers like this: