Salty River Farm Recipes

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)

      Dressing
      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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      Basil Vinaigrette for chargrilled veges

      Basil Vinaigrette for chargrilled veges

      Drizzle this vinaigrette over chargrilled beans, zucchini and fresh tomatoes
      2 cups basil 
      1 small clove garlic
      1/4 cup white wine vinegar
      1/2 cup extra-virgin olive oil
      Dash sea salt (to taste)
      Dash pepper (to taste)
      Rinse the basil and pat dry. Peel and chop garlic. Put the garlic and vinegar in a blender. Whiz until the garlic is thoroughly pureed into the vinegar. Tear basil into pieces and add them to the blender. Whiz to puree. Slowly drizzle in the olive oil into the blender until you have a smooth (and shockingly bright green!) dressing. Add salt and pepper to taste.
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      Zucchini salad with Basil dressing

      Zucchini salad with Basil dressing

      Dressing:
      1/4 cup olive oil
      1-2 tablespoons lemon juice or white wine vinegar
      30g basil
      1 teaspoon Dijon mustard
      1 clove garlic, peeled and crushed
      Salt and freshly ground pepper to taste

      500g zucchini or scallopini, julienne or noodled
      1/2 cup sliced, pitted black olives
      1/3 cup thinly sliced sundried tomatoes

      Place all the dressing ingredients in a food processor and blend until smooth, season to taste.

      Put the zucchini, black olives and sundried tomatoes in a bowl and pour over the dressing, turning to coat. Transfer to a serving bowl or platter and enjoy!
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      Edible flowers

      Edible flowers

      Here at Salty River Farm we love to grow edible flowers. We have traditional edible flowers such as calendular, nasturtium, cornflower, dianthus, viola and borage. But we also often let our vegetables flower as their flowers can be so delicious and pretty - chinese broccoli flowers and kale flowers taste just like their parents and look lovely scattered through a salad. Rocket flowers give a peppery zing. Sage flowers can be whipped through sweetened cream cheese for a gorgeous cake icing. And my favorite of all is to fold nasturtium petals through butter - a very pretty and delicious spread.
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      Caesar salad

      Caesar salad

      Crunchy, sweet, salty, creamy - caesar salad is so easy to throw together and is so delicious. I haven't been specific with quantities for lettuce, bread or bacon - this is flexible to your taste and how many people are going to enjoy it!

      Here's how we put ours together:

      Caesar cos leaves
      1 cup mayo - we love best foods mayo
      1 sm clove garlic, chopped or grated finely
      1 Tbsp Olive oil
      2 Tbsp lemon juice
      Salt and freshly ground pepper
      1 tsp Mustard - we use Earthbound Honey's Honey Mustard
      Bread to make croutons - we adore Gourmet Gannet's sourdough
      Bacon - Salash Deli make amazing spec with no nitrates
      Parmesan cheese - grated

      To make croutons - cut bread into 1.5cm cubes. Rub through olive oil, salt and pepper. Toast in oven until a bit crunchy and lightly golden.

      Grill or fry bacon until a bit crispy. Let cool, then dice into small 1cm pieces.

      Make dressing by combining mayo, garlic, mustard and lemon juice, then season with salt and pepper to taste.

      To assemble - brush or coat cos leaves with dressing. Lay leaves down in a single layer on a platter, scatter over croutons, bacon and then parmesan. For larger quantities, make another layer on top.

       

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      Creamy Coriander and Lime dressing

      Creamy Coriander and Lime dressing

      ½ cup packed coarsely chopped coriander
      Juice from 1 golden lime
      ½ cup sour cream
      ½ cup mayo
      1 tbsp Earthbound Honey's apple cider honeygar
      salt and pepper to taste

      Place lime juice, vinegar and coriander together in a blender or food processor. Process until well blended and smooth. Stir through sour cream and mayo until smooth and creamy. Season to taste with salt and pepper, and cover and refrigerate until ready to use. Put some away in a jar for later in the week, it will keep for 5 days. Use as a dressing with salads or veges, a dip, a spread in wraps or sandwiches or sauce with bbq chicken or meat.

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