Salty River Farm Recipes

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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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

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 flower butters and spreads

Edible flower butters and spreads

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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Greek Chicken Salad

Greek Chicken Salad

This is one of our all time favorite recipes here at Salty River Farm. We eat it warm in the winter with toasted crusty baguette, or cold in the summer. Here's the recipe:

Lettuce - either Cos or the Baby Lettuce Leaf Mix
2 tbsp fresh Dill, chopped
3 cups cooked chicken - I usually poach the chicken for this
Bunch spring onions sliced thinly
1/4 cup green olives, pips out and sliced
1/3 cup olive oil
1/4 cup lemon juice
salt and freshly ground black pepper

Combine the lettuce, chicken, onions, olives and dill in a serving bowl. Combine oil, lemon juice, and salt and pepper in a screw-top jar, shake well. Just before serving, add the dressing to the salad and toss gently to combine. Enjoy!

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