22/09: Seasonal Produce September/October 2009
Spring into Lamb! That was the catch phrase for a lamb promotion that I was involved with at Eastern Road Quality Meats in Turramurra. The spring lamb is fresher and more delicate at this time of year and lends itself it so many different styles of dishes. At the presentation last Saturday (where I saw many people that have been to my classes!), I demonstrated 2 completely different dishes using lamb fillets. One was a Thai Lamb Salad with fresh zingy flavours served on rice noodles and the other was a Lamb Bruschetta which was seared lamb back strap, sliced on toasted bread with mustard and chive mayo and topped with spring in a bowl – a salsa of diced tomatoes, cucumbers, feta, red onion and lemon. Serve Spring lamb with other spring produce – fresh garden peas, broad beans, spinach, parsley, chives and artichokes. The beautiful hues of green to depict the end of winter.
Blood oranges are in full swing. Use them as you would the standard oranges and where you can dramatise a dish! The ruby red juice is stunning in jellies, drinks and salad dressings. And Perfect for a Campari and Orange!
The celery in my veggie patch is growing like crazy showing off its seasonality. Just calling out to be eaten in salads or lightly braised in a little butter and chicken stock with fresh peas ,tarragon and lettuce hearts to be served with chicken.
All the Asian greens are in abundance. Our tour to Cabramatta showcases freshly picked generous bunches of bok choy, Gai Lan (Chinese broccoli) and water spinach. Don’t overcook them to keep their colour, texture and goodness. A friend of mine invited us to lunch last Sunday and after a huge bowl of chilli black bean crab to share, we were treated with an individual plate of freshly steamed mustard greens drizzled with a little sweet soy sauce. It was divine with just the right amount of bitterness of the mustard stalk to balance the sweetness of the soy.
And aren’t the leeks fabulous ? So thick and white and fleshy and truly at their best. I have been using them in soups and sauces , cooking them in some stock and wine, adding a little cream and whirring it up with a stick blender to serve with roast lamb. I’m getting hungry again! Must go....have fun with spring.
Blood oranges are in full swing. Use them as you would the standard oranges and where you can dramatise a dish! The ruby red juice is stunning in jellies, drinks and salad dressings. And Perfect for a Campari and Orange!
The celery in my veggie patch is growing like crazy showing off its seasonality. Just calling out to be eaten in salads or lightly braised in a little butter and chicken stock with fresh peas ,tarragon and lettuce hearts to be served with chicken.
All the Asian greens are in abundance. Our tour to Cabramatta showcases freshly picked generous bunches of bok choy, Gai Lan (Chinese broccoli) and water spinach. Don’t overcook them to keep their colour, texture and goodness. A friend of mine invited us to lunch last Sunday and after a huge bowl of chilli black bean crab to share, we were treated with an individual plate of freshly steamed mustard greens drizzled with a little sweet soy sauce. It was divine with just the right amount of bitterness of the mustard stalk to balance the sweetness of the soy.
And aren’t the leeks fabulous ? So thick and white and fleshy and truly at their best. I have been using them in soups and sauces , cooking them in some stock and wine, adding a little cream and whirring it up with a stick blender to serve with roast lamb. I’m getting hungry again! Must go....have fun with spring.