Salty River Farm Recipes

Pak-choi with ginger and sesame

Pak-choi with ginger and sesame

1 tbsp vegetable oil
2 garlic cloves, crushed
2.5cm ginger, peeled and grated finely
Bunch of Salty RIver Farm pak choi, cut in half
2 tsp low-salt soy sauce 
1 tsp toasted sesame oil, for serving
1/2 tsp toasted sesame seeds

Heat vegetable oil in a pan over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds.

Add pak choi, soy sauce, and water. Cover and cook 1 minute, then remove lid and cook, stirring occasionally, until cores are tender and liquid has gone.

Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds ... quick, easy and tasty!

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Pizza sauce - no cook and tasty-as-anything

Pizza sauce - no cook and tasty-as-anything

There's no pizza sauce like the kind you make yourself with fresh oregano and thyme. This is our quick slap it together pizza sauce recipe - tangy, garlicky and herby. Fast, no cook with a thick consistency ... it's all about flavour for us.

170g tomato paste (3/4 cup)
5 tbsp olive oil
1 clove garlic, either finely grated, crushed or chopped
Freshly torn oregano and the leaves of thyme, striped off the stalks
1 tsp sugar
.5 tsp salt
Freshly ground pepper (as much as you like)

Just mix the above together, smear on your pizza base and load up with toppings. This recipe makes 3 large (30cm) pizzas, and freezes well.

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Tartare sauce - our version

Tartare sauce - our version

We adore tartare sauce - forget store bought - making your own with fresh dill is the best. It's a quick recipe that takes simple food to another level. We dollop it next to our fish and chips, slather it in our chicken or fish burgers, and dress our potato salads with it.

1 cup mayonnaise - we love Best Foods mayo
3 Tbsp capers
3 Tbsp finely diced gherkin
1/2 cup finely diced red onion
2 Tbsp finely chopped Salty River Farm fresh dill
1 Tbsp lemon juice
Salt and Pepper

Simply fold it all together. Taste-test once combined and season to taste.

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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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