Salty River Farm Recipes

How to cook Scallopini

How to cook Scallopini

Pattypan, summer squash, scallopini - whatever you call it, this is one of our favourite crops. Full of yellow and green sunshine, they look like happyness itself!

But how do you cook them?

Simple ... slice into wedges, brush with olive oil, dust with salt and pepper and grill in a pan or on your bbq. Get some good colour on the two cut sides, and eat while there is still a bite (don't cook until mushy).

That's all there is to it. Delicious summer sunshine!

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Classic Basil pesto

Classic Basil pesto

    Make a big batch of basil pesto while it's in season. Double or quadruple the recipe, split into little containers or ice cube trays and freeze for later in the year when you're missing the classic summer taste of basil. Stir through pasta, use as a superdouper sandwich flavour bomb or dollup into your soup!

    1/4 cup pinenuts
    1 1/2 cups Salty River Farm basil
    2 garlic cloves
    3/4 cup shredded or grated parmesan
    5 tbsp olive oil

      Toast the pinenuts in a dry frypan, taking care not to over brown.

        Place the pine nuts, basilgarlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Add more oil until you reach desired consistency.

        Can be frozen for 6 months.

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        Sage and fried eggs

        Sage and fried eggs

        Oh yum - this is one of our favourite lazy day breakfasts. It isn't really a recipe as such, but an idea that a baker once gave us - she said "fried sage is wonderful with fried eggs" and this favourite was born to us.

        Heat olive oil in a fry-pan, when hot add sage leaves. Fry a bit - but don't colour too much. At this stage, you could take them out of the pan ... and set aside to scatter onto the eggs later. I'm a messy egg fryer ... so I often just leave the leaves in and break the eggs over them. Cook eggs until your ideal done-ness, season with cracked pepper and salt ... eat. 

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        Greek Zucchini Salad

        Greek Zucchini Salad

        This is the kind of salad that's even better the next day. The zucchini takes on the salty olive flavour and the feta softens and becomes part of the dressing. Super handy if you're in need to get a dish out of the way the day before!

        3 cups diced zucchini
        100g diced or crumbled feta cheese
        2 cans chickpeas drained and rinsed
        1/3 cup chopped kalamata olives
        1/4 cup chopped shallot or red onion
        1/2 cup chopped parsley
        2 tbsp fresh lemon juice
        1/4 cup extra virgin olive oil
        1/2 tsp salt
        1/4 tsp pepper or to taste

        Mix all ingredients together ... taste ... adjust seasoning and enjoy!

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        Edible flower ice cubes, ice rings and ice bowls!

        Edible flower ice cubes, ice rings and ice bowls!

        Make very pretty ice-cubes, ice-rings and ice-bowls using our edible flowers. It's a fun job you can do ahead of the festive season or weeks before a party. 

        I use ice rings or ice bowls to house the ice-cubes on the drinks table. It's colourful and adds a bit of whimsy!

        To make a ice ring, I use a round, flat bottomed cake tin with a smaller, heavy round bowl inside. Tip water into the cake tin until it's about 2cm deep. This will end up being the bottom of the ring. Freeze. Take out of the freezer and place edible flowers on top of the frozen water. Top with 1-2cm water and freeze. Repeat the process until you have the desired depth. To remove from tin, just run some warm water over the tin and inside the smaller inner bowl. 

        Over the years I've used the above method to make all sorts of cubes, rings and bowls. Have fun experimenting!

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        Coriander pesto

        Coriander pesto

        1 bunch or 100g bag Salty River Farm coriander, roughly chopped
        2 cloves garlic, crushed
        1 cup cashews lightly roasted, roughly chopped
        1 cup parmesan cheese grated
        3/4 cup olive oil
        1/2 tsp sea salt
        Wizz it all up until it's as smooth or chunky as you like. Add more olive oil if too thick. Super yum in a salad sandwich, as a dip, as a pasta sauce (thin down if necessary), or add a spoonful on top of your minestrone soup just before serving!
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        Silverbeet, coconut and split pea soup

        Silverbeet, coconut and split pea soup

        1.5 tbsp olive oil
        1 onion
        2 cloves garlic, crushed
        3cm piece of root ginger, grated
        1.5 tsp each of turmeric, garam masala, ground coriander
        Bunch of silverbeet, either brightlights or green, chopped - include the stems
        2 cups yellow split peas
        6 cups stock (or water)
        1 cup coconut cream
        Juice of 1 lemon

        Heat olive oil in a heavy pot. Fry the onion, garlic and ginger with a pinch of salt, until the onion is golden.

        Add spices, then silverbeet stems. Cook for five minutes, stirring from time-to time, then add half of the silverbeet leaves, split peas and the stock.

        Simmer for 45-55 minutes stirring from time-to-time so it doesn't catch on the bottom.

        When the split peas are soft, add the remaining silverbeet leaves, stir, then remove from heat. Add 3/4 of the coconut cream, and blend til smooth with a stick blender.

        Return to the heat and taste for seasoning. Add a squeeze of lemon juice, and serve hot with a drizzle of remaining coconut cream. Yum!


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        Sautéed Kale ... base recipe with our favorite variations

        Sautéed Kale ... base recipe with our favorite variations

        Base recipe:
        200g bag of Salty River Farm kale, any variety chopped up into bite-sized bits
        2 tablespoons olive oil
        3 cloves garlic, thinly sliced
        1/2 teaspoon chili powder or chili flakes
        1/2 teaspoon salt
        1/4 teaspoon freshly ground black pepper
        Juice of 1 lemon

          Coarsely chop the kale. Rinse, but do not dry.

          Heat the oil in large, wide, high-sided sauté pan over medium heat.
          Add the garlic and chili, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
          Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.
            We make variations on this base recipe frequently. It makes a quick, nutritious and tasty meal.
            Our favorite is pork or chicken mince variation, frying the mince first until brown and adding in some coriander, fish sauce and soy sauce to taste.
            Other variations we like:
            Toasted Chickpea and bacon
            Roasted pumpkin cubes and toasted cashew nuts
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            Thai basil chicken

            Thai basil chicken

            Thai basil chicken is fast, easy and super tasty. Spicy, garlicky and savoury with a hint of sweet, Thai basil is the key ingredient in this recipe. Thai basil tastes like normal basil but spicier ... and with an aniseed flavour.

            This recipe serves 2-3. Double the recipe for 4 people.

            250g chicken thigh fillets, cut into bite size pieces
            1 spring onion, cut into 4cm lengths
            1 cup Thai basil leaves, chopped
            2 cloves garlic, finely chopped
            1 chilli, deseeded and finely chopped
            1.5 tbsp vegetable oil

            Sauce ingredients:
            2 tsp oyster sauce
            1 tsp light soy sauce
            1 tsp dark soy sauce
            1 tsp sugar
            2 tbsp water

            Put sauce ingredients into a small bowl and combine.
            Heat oil in wok or pan over a high heat.
            Add garlic and chilli and cook for a few seconds.
            Add white end of spring onion and the chicken and fry until cooked.
            Add sauce and cook until reduced to a thick glossy sauce.
            Toss through green part of spring onion, and basil leaves.
            Serve immediately with jasmine rice.

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            Beans, prosciutto and pinenuts with roasted garlic dressing

            Beans, prosciutto and pinenuts with roasted garlic dressing

            This is one of our Christmas Day Lunch dishes. I usually make the dressing on Christmas Eve, and then finish the recipe off Christmas morning. It's well worth roasting the garlic head - the garlic ends up sweet and mellow. ENJOY!

            600g green beans, topped and tailed and blanched (but still crunchy)
            8 rashers thinly sliced prosciutto (Salash Deli's is devine and without nitrates)

            1/4 cup pinenuts, toasted
            1/2 bulb garlic, roasted in a small dish to catch the juices.
            1/4 cup vinaigrette
            1 red chilli, deseeded and sliced
            Salt and freshly cracked pepper to season

            Place blanched beans and prosciutto on a hot bbq grill. Once the beans are slightly blackened and the prosciutto grilled, set aside to cool. Chop the prosciutto into small dice.

            Squeeze the pulp from the roasted garlic into a bowl, add the pinenuts and remaining dressing ingredients. Blend together and season well with salt and pepper to taste.

            Serve the beans with prosciutto and dressing drizzled over.



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            Radish pickles and radish greens pesto

            Radish pickles and radish greens pesto

            Radish pickles
            This recipe provides roughly enough pickling liquid for 2 x 300ml jars.

            Sliced radishes to fill whatever jar you’d like to use
            1/2 cup white or apple cider vinegar 5% acidity
            1/2 cup sugar
            1/4 cup water
            1 teaspoon salt
            1 teaspoon mustard seeds
            1/2 teaspoon ground black pepper
            1 bay leaf
            1/2 teaspoon dried crushed red pepper optional

            Place radishes in hot, sterilised jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil. Ladle hot pickling liquid over radishes. Lid jar and let cool before storing in fridge up to 4 months.

            Radish greens pesto
            2 cups radish tops, roughly chopped
            1 clove garlic, finely chopped
            Juice of 1/4 a lemon
            1/4 cup slivered almonds, coarsely chopped macadamia or peanuts, toasted
            1/3 cup extra-virgin olive oil plus more if needed
            1/4 cup grated Parmesan cheese
            salt and freshly ground black pepper, to taste

            Wizz it all up in a processor - it's as easy as that! Great folded through pasta or potatoes, or serve with fish or chicken.

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            Baby beetroot, feta and walnuts

            Baby beetroot, feta and walnuts

            1 bunch baby beetroots
            4 whole garlic cloves, peeled
            2 tablespoons olive oil
            salt to taste (about half teaspoon)
            Beetroot leaves
            100g feta, cut into small cubes
            1/2 cup walnuts
            2 teaspoons balsamic vinegar (we use Earthbound Honey’s)

            Preheat the oven to 180 degrees. Scrub the beetroot clean and cut into halves.
            Put them in a small baking dish with the oil and garlic and salt and cook till just soft.
            Choose the nicest beetroot leaves (5-6 of them), wash and roughly chop. Put in a bowl with the balsamic vinegar.
            When the beetroots are done, let them cool just a little, then add them and all the contents of the baking dish to the leaves. The heat will wilt the leaves slightly. Toast the walnuts in a dry frypan for 5-ish minutes till they start to smell toasty. Add them to the salad; add the feta.
            Mix together the salad just enough to mix it. Good to serve while the beetroot is still a little warm.
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