Spanish Truita (potato omelete)

Ingredients4 eggs 3 potatoes 1 onion salt/ cracked white pepper olive oil butter optional: capsicum, zucchini, chilies, chiorizo

Method 1. First peel the potatoes and cut it into 1 cm thick slices slices. Do the same for the onion. 2.  Heat a non-stick fry pan over medium heat.  Add tsp olive oil, tbsp butter and onion.  Fry onion until it is translucent and it starts to caramelise.  Taking the time to do this step gives this dish a delicious depth of flavour from such simple ingredients. 3. Turn the heat to high.  Add the potatoes and enough boiling water to just cover them.  Simmer. 4.  While potatoes cook, break the eggs into a bowl and whisk gently.  Add salt and cracked white pepper. 5. As the water evaporates, test that the potatoes are tender.  If they are, pour off the remaining water, taking care to not pour out the onions and potatoes. 6.  If no oil remains in the pan, add a little.  Turn the heat down to medium and add egg.  Take care that the omelet does not stick to the fry pan by gently easing it off the sides with a plastic scraper or spatula.   Lean the saucepan back and forward while you separate it from the border. Egg will reach homogeneously all the omelet if you do it this way. 7. Once you think it is done (take less than 5 minutes), flip it, and shove it back in the frying pan in order to cook the other side. To flip it, use a plate or lid the same size as the fry pan.  Tip the pan over holding the lid on so that the omelet falls onto the lid.  Then gently push the upside down omelet back into the pan to cook the top. The most difficult part is flipping it, so be sure the frying pan is not too heavy and you have the right dish or lid and it is not slippery. I would recommend to check it beforehand. That is a clue step!

Here is a video I found in internet that shows the flip. Skip ahead about 3 minutes.

Mineral Rich Chicken Stock

If you make stock, you know that nurturing smell which permeates each corner of a home as it slowly simmers through the night.  If you have never made a stock, you have to try...just once at least...get your biggest pot (or borrow a big one from your mother) and clean out your vegetable drawer.  Add some bony chicken parts and let it simmer. In our house, I find the smell of a good stock simmering all night is enough to make an ailing child turn the corner.  Whenever the heat of summer subsides, we have a stock pot on.  By winter, our freezer has extra stock frozen, but we still make stock as the weather cools, and all winter long.  We use stock in soups, stews, pasta dishes, risottos, and stir fries.  I believe that the stock made from nutrient dense vegetables and herbs, consolidates their essential nutrients into a rich, spoon licking, brew which re-mineralizes the body and the spirit!

Ingredients Organic bony chicken parts - Carcass(es) (cooked or uncooked), necks, wings or  legs 1 onion, chopped into ¼ inch squares 8 branches parsley (not the leafy tops) 2 bay leaves Several large branches of thyme (or whatever you have leftover from the week) 2 medium carrots, diced 4 celery stalks and leaves, roughly chopped Leek tops Onion tops any tomatoes, beans and zucchini left in the vegetable drawer 8 whole cloves 8 whole peppercorns 2 liters cold water or enough to float all the items Leafy tops of parsley

Method 1.    Place chicken parts in cold water and bring to boil.  Skim the foam that forms. 2.    Add the rest of the ingredients and simmer for hours or even overnight. The longer you simmer the stock, the more flavourful it will be. 3.    In the last 10 minutes of the stock simmering, add the leafy parsley to add extra minerals. 4.    Strain the stock.  You can reduce it further to intensify the flavour. 5.    Refrigerate and then skim any fat from the surface. 6.    Freeze in jars or use within a week.

For more great information about stocks, check out Nourishing Traditions by Sally Fallon.

We have written more about Thyme and its great attributes.

Watermelon, Feta and Toasted Pumpkin Seed Salad

It may sound strange to pair watermelon with balsamic vinegar in a salad.  But the combination is a wonderful delight! Ingredients 1/4 cup good-quality balsamic vinegar 1 tablespoon sugar 8 (roughly 4 by 2-inch) pieces seedless watermelon 4 ounces feta cheese, crumbled Mixed baby lettuce leaves, mesclun mix or rocket 1/2 cup pumpkin seeds 2 tbsp tamari

Method 1. In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes. 2. Put a heavy based fry pan, on high heat.  Add pumpkin seeds and tamari.  Continually stir until the pumpkin seeds begin to roast and the tamari roasts on the outside of the seeds. 3. Wash and spin mixed greens. Sprinkle feta, watermelon and toasted pumpkin seeds over the top.  Drizzle the balsamic reduction across the top.

Tzatziki Dip

Ingredients½ large cucumber 200 ml plain yoghurt 1 small clove garlic, peeled 1 teaspoon dried mint 1½ teaspoons red wine vinegar

Method 1.  Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. 2. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Adjust seasoning to taste.

Corn and Zucchini Burgers

This is a lovely recipe sent from a CSA member. Ingredients 2 ears of corn 1 medium size zucchini 2 eggs mixed herbs flour and/or bread crumbs

Method 1. Remove kernels from 2 cooked corns. 2. Grate a medium sized zucchini, put in sieve and squeeze out juice. 3. Add breadcrumbs and or flour/falafel mix (something to bind) 4. Add lots of chopped herbs. 5. In a bowl beat 2 eggs. 6. Combine veg with eggs. 7. Form into patties and shallow fry. They firm up as cooking. 8. Serve with sweet chilli dipping sauce

Recipe and photo - Estelle Kefford

Celery Gratin

Ingredients1 celery head, trimmed 25g butter 1/2 onion, thinly sliced 2 bay leaves 100g breadcrumbs 50g walnuts, roughly chopped 40ml white wine 100ml vegetable or chicken stock 100ml double cream 30g grated Parmesan or Gruyere

Method 1.  Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching. 2.  Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside. 3.  Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.

Creamy Beet Dressing

Cooking Time 30 minutesPreparation Time 5 minutes

Ingredients 1 cup mayonnaise 1 tsp minced onion 2 cloves garlic 1 tbsp rice vinegar or white balsamic vinegar 1 tsp lemon juice 1/2 cup extra virgin olive oil freshly ground pepper 1 large beet (1/2 cup) boiled until a knife pierces to the center easily (save cooking water)

Method 1.  Combine mayonnaise, onion, garlic, pepper, lemon juice, vinegar and beets in food processor. While processor is running, add oil in thin stream so mixture stays thick. Add as much beet juice as needed. 2. Stores for up to 3 weeks!!!!

NOTE: Since you are using a food processor-don’t need to mince onion or garlic too much! Saves time!

Source Penny Novak

Beet and Carrot Salad

This is a quick recipe (10 minute) that we make alot for farm lunches. Ingredients 2 large beets grated 2 large carrots grated 100 grams feta crumbled 1/2 cup chopped coriander leaves 1/4 cup white balsamic vinegar 1/2 cup extra virgin olive oil salt and pepper to taste

Method 1.  I use a food processor to grate the beetroot and carrot. 2.  In a bowl, crumble the feta.  Add oil, vinegar, salt and pepper and coriander. 3.  Add beetroot and carrot and mix roughly.  Serve over lettuce or as a side.

Beetroot Relish

I have two beetroot relish recipes that I like - One is spiced with cumin and ginger and not terribly sweet and the other has the wonderful flavour of balsamic vinegar.  They both store well if jarred warm into warm, sterilised jars and lidded with new lids, ensuring that when cool, the button on the lid has gone down. Beetroot relish is wonderful on sandwiches, with a spiced leaf and some feta or with turkey, aged cheddar, or a simple hamburger.  It also makes a lovely gift.

Recipe 1 I found this on the Trotski and Ash blog.  I like the flavour the brown sugar adds and that it is not too sweet.  They have a preserves tag with a few other recipes as well.

Ingredients 4 medium beetroots, peeled and grated finely ginger, thumb sized knob peeled and grated finely 1 tbsp cumin seeds, toasted and ground in a mortar and pestle 180 ml red wine vinegar 2 tbsp brown sugar a little salt

Method 1. In a large heavy based pot, over a medium heat, combine ingredients and stir. 2. Turn the heat down and simmer for an hour and a half or until the relish is sweet, shiny and soft. Make sure to stir occasionally and add a little water if the relish becomes too dry. 3. When ready, put into hot, sterilised jars. Once opened keep in the refrigerator.

Recipe 2 This recipe was given to me by a friend.  The balsamic vinegar adds a lovely flavour. This is a sweeter relish.

Ingredients 1kg Beetroot, cooked 1 large Red Onion 1tbsp Olive Oil 100g Golden Castor Sugar 50g Soft Dark Brown Sugar 50ml Red Wine Vinegar 100ml Balsamic Vinegar

Method 1. Remove tops. Clean and scrub each beetroot. Wrap each in foil, place in a roasting tin and  roast in a 180oC oven until tender (for about 40-50 minutes) 2. Peel the beetroot then coarsely grate. Grate the onion as well, keeping it separated from the beetroot. 3. Heat the olive oil in a pan and gently sweat the onion for a couple of minutes before adding all of the remaining ingredients 4. Bring to the boil, stirring to dissolve the sugar 5. Turn the heat down and simmer gently for 30 minutes, stirring occasionally. 6. The pickle should be very thick, resembling pickled red cabbage 7. Spoon into warm, sterilised jars and seal 8. Should keep well for several months in a dark cupboard.  Once opened, store in the fridge

Spaghetti Vongole - Mixed Seafood

Here is a wonderful recipe sent in by a CSA member. Ingredients 500g mixed seafood 1/2 bunch fresh parsley 1/2 bunch fresh basil 3 cloves garlic 11 cherry tomatoes 200ml white wine 400g spaghetti 1 fresh chilli 1 leak or small red onion Sea Salt

Recipe and Photos - Greg Burlow

Light and Refreshing Cucumber Salad

Prep Time 5 minutes Ingredients 3 cucumbers peeled and thinly sliced 3 tbsp mayonnaise 1 tablespoon white balsamic vinegar 2 tsp chopped fresh dill 1/4 tsp salt freshly ground pepper

Method 1.  Mix mayonnaise, vinegar, salt and pepper. 2.  Place sliced cucumbers in a bowl.  Coat with dressing.  Top with dill and blend.

Tahini Dressed Courgette and Green Bean Salad

Recipe copied from “River Cottage Veg Every Day!”by Hugh Fearnley-Whittingstall

This lovely dish is as much about the dressing as the salad. It’s the kind of thick, trickling dressing that Yotam Ottolenghi does so well, and it gives a Middle Eastern edge and a bit of body to all kinds of salads and veg assemblies. It’s particularly good whenever courgettes [zucchini] or aubergines [eggplant] – grilled, barbecued or fried – are part of the mix, hence the salad that follows and the serving suggestion for chargrilled summer veg. It works with lentils, other pulses, spelt and quinoa too. And its coating consistency makes it ideal to use as a dip-cum-dressing for crudités and rolled-up lettuce leaves.

Prep Time 10-15 minutes Cook Time 5 minutes

FOR THE TAHINI DRESSING 1/2 garlic clove, crushed with a little coarse sea salt 2 tablespoons light tahini (stir the jar well first) Finely grated zest and juice of 1/2 lemon Juice of 1/2 orange 1/2 teaspoon clear honey 2 tablespoons olive oil Sea salt and freshly ground black pepper

FOR THE SALAD 2 tablespoons olive oil 3 medium courgettes (about 400g*), sliced into 3mm [very thin] rounds Juice of 1/2 lemon 1 red chilli, deseeded and finely chopped About 125g French [green] beans, trimmed 4 good handfuls of salad leaves 12-18 oven dried tomatoes or semi-dried tomatoes (optional) A handful of mint, finely shredded (optional)

Method 1.  To make the tahini dressing, put the crushed garlic into a small bowl with the tahini, lemon zest and juice, honey and a grind of black pepper, and stir together well. The dressing may thicken and go grainy or pastey, but don’t worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed. The dressing is now ready to use. 2.  For the salad, heat the olive oil in a large non-stick frying pan over a fairly high heat and cook the courgette slices in batches, tossing them occasionally, for a few minutes until tender and browned on both sides, transferring them to a bowl once cooked. 3.  When the courgettes are all cooked, season generously with salt and pepper, add the lemon juice and chilli and toss together well. 4.  Bring a pan of salted water to the boil. Tip in the French beans, return to the boil and blanch for 1 minute. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean tea towel and toss the beans with the courgettes. 5.  To assemble the salad, spread the salad leaves in a large shallow serving bowl and scatter over the dressed courgettes and beans, tomatoes and shredded mint, if using. Trickle the tahini dressing generously over the whole lot and serve.

Herby, Peanutty Noodly Salad

A bright and zingy dressing, handfuls of herbs and crunchy peanuts pack loads of flavour into simple, easy-to-cook noodles. Taken from the River Cottage Veg Every Day! cook book and featured in the TV series. Check out the River Cottage website for more recipes. Prep Time 10-15min Cook Time 10-15 min

Ingredients 150g Thai rice noodles 150g French beans 2 Large handfuls of peanuts 2 tbs Rice wine vinegar 1 tsp Soy sauce 1 tsp Sesame oil 1 Lime, juice and zest 1 clove garlic, grated ½ Red chilli, finely chopped 1 small cucumber, peeled and thinly sliced 4 Spring onions, sliced 1 ½ tbs each of Mint, coriander and basil

Method 1.  Cook the noodles and beans in boiling water for about three minutes or until noodles are cooked and beans still have some crunch. 2.  Drain in a colander and refresh under cold running water. 3.  Roast the peanuts in the oven for 8 minutes or until golden. 4.  Put the rice wine vinegar, soy sauce, sesame oil, lime juice and zest, garlic and chilli in a large bowl and give everything a good whisk. 5.  Add the drained noodles and beans to the bowl and give everything a good stir to ensure everything is evenly coated. 6.  Add the cucumber and spring onions to noodles and toss. 7.  Add the chopped herbs and give another good stir. 8.  Crush the peanuts with the back of a spoon. 9.  Plate the noodle salad and sprinkle with the toasted nuts.

Carrot and Radish Salad with a Glorious Moroccan Inspired Dressing

Here is a lovely salad recipe donated from a CSA member Ingredients 1 garlic clove, crushed 1/4 tsp each ground cinnamon, cumin and paprika 60ml (1/4 cup) olive oil 1 tsp white wine vinegar 1 tsp honey 1/2 lemon, juiced 4 largish carrots, peeled, thinly sliced however you like (I halve carrots and then slice lengthwise for appearance) 10 radishes, thinly sliced 2 tbsp chopped flat-leaf parsley 1 tsp orange flower water*

Method 1. Place garlic, spices, oil, vinegar, honey and lemon juice in a bowl and whisk to combine. Set aside. 2. Blanch carrots in boiling salted water for 1-2 minutes, drain and refresh. While still warm, toss in the dressing, then set aside at room temperature. 3. To serve, toss in the radish and parsley and drizzle with orange flower water

Notes I didn’t have any orange water flower so just omitted it. I also varied the quantity of radishes to my preferences – as long as there is an even balance of the vegetables in the salad I think it works.

Served with Nikki Fisher’s Beetroot, Rocket, Walnut and Persian Feta Salad and Spinach and Feta Triangles.  The combination of flavours was gorgeous!

Vegetable Pakoras - from Paul Dempsey

Paul and Lisa Dempsey are the faces behind Big Blue Backyard, a local, secluded, award winning, ocean beach hideaway for couples. Designed to blend into the natural environment, this unique retreat sits perfectly between the dunes abutting the National Park at wild and often deserted St Andrews Beach. Paul is a wonderfully diverse chef who draws his inspiration from the ingredients presented to him each week.  The meals served to guests are unique, exquisite and seasonal with ingredients sourced locally. This recipe is a great example of that.  Use it as a starting point to create something from what you have in your box.

Paul makes his pakoras on the fly so there really isn’t a recipe just a list of ingredients and a methodology of sorts.

Here are the quantities he used yesterday but that made at least 180. Par cooked pakora’s freeze beautifully so you can always have them on hand for last minute dinner ideas or unexpected guests.

Ingredients 1kg chick pea flour All the vegetables you want to use— Root vegetables – grate Peas – just podded Cabbage – shredded Peppers – julienned 5 brown onions sliced The roots of the coriander bunch blended with 10 whole green chillies 12 eggs, beaten

Method 1. Mix all the vegetables, beaten eggs and blended herbs together. 2. Depending on how much liquid comes out of the vegetables, one may have to add more chick pea flour to the mix to make the batter more viscous. 3. Gently heat canola/sunflower oil in large sauce pan or wok – medium to deep – oil should get to around 165degrees Celsius.  Using a large serving spoon, spoon big dollop of mixture one by one into the oil – make sure the stay separate and then as they brown gently roll each pakora around in the oil to cook and brown on all sides. (if you want to freeze a few, just let them get to golden brown) With a slatted spoon remove each one from the oil letting excess oil drip back into the pot and then lay to rest on some kitchen paper. 4. Serve warm with a grated yogurt and cucumber mix. 5.  If freezing some, allow to cool and then pack in zip lock bags and put in freezer.

Zucchini Ribbon Salad with Greens, Feta and Semidried Tomatoes

Here is one of the salads from our family holiday celebrations.  The flavour was light and fresh with the small zucchini melting in your mouth! Although not necessary, lemon basil really adds a lovely touch.  This recipe was enough for 10, as one of several salads.  It would go wonderfully with a barbeque or serve alone as a light lunch. Ingredients 4 small zucchini 400g English spinach, washed and spun (Other greens would work well too - lettuce, rocket, mesclun) 1-2 lemons 1/2 cup pine nuts 200 g feta cheese, firm - cut into 1cm blocks 1 well packed cup of semi-dried tomatoes, roughly chopped fresh basil, lemon basil and/or purple basil fresh garlic 1 or 2 cloves extra virgin olive oil salt and ground pepper

Method 1. Take about ten basil leaves and slice them width wise into small ribbons.  Put the feta, sundried tomatoes, basil, one minced garlic clove and enough olive oil to cover into a small bowl.  Allow to marinade while you prepare the rest of the salad. 2. Over high heat in a cast iron frying pan, gently toast the pine nuts, stirring constantly so they do not burn.  Remove from heat.  transfer to a cool bowl. 3.  Gently tear spinach leaves into bite size pieces and place around the outside of a large, open salad bowl, leaving a well in the centre. 4. Remove the stem and base of the zucchinis. Using a sharp vegetable peeler, peel large ribbons of zucchini into the well, turning the zucchini once you reach the seed section to remove all of the flesh from the other sides.  Discard the small seed section. 5.  Zest the peel of the lemon over the top of the whole salad.  Then cut the lemon in half and squeeze the juice of the entire lemon over the zucchini. 6.  Add a few glugs of olive oil (not too much but more then a sprinkle) to the zucchini and some salt.  Then with your hands, mix the zucchini in the well so that it all coats with the dressing.  Try to leave the spinach on the sides.  Add more salt, lemon juice, garlic, cracked black pepper to taste. 7. Gently spoon the feta mixture over the top of the spinach leaves.  Sprinkle the toasted pine nuts over the whole salad. 8.  Chop more basil or use lemon basil and purple basil and sprinkle this over the top of the zucchini.

Cleansing Green Drink

This week we have a recipe donation from Baxter at Palate Earth.  Yoga in the Park has begun all over the Mornington Peninsula...and has spread to Silver Sands, SA as well!  Baxter will be leading yoga classes in the Sorrento park, behind the Hotham Police station each morning from 8-9 and then starting 27 December 7.30-8.30 + 9-10am.  Yoga in the Park is also happening in Mt Martha, Somers, Flinders, and Mornington.  Free range, organic yoga for all ages and stages! For an achievable cleanse when you don't want to commit to days of 'deprivation', or simply have too many christmas parties that would interfere with your programme...

Green drink: 1 garlic clove or ginger (opt) 2 cups lettuce (or silver beet or spinach) 2 cups parsley leaves 1 celery rib 2 tablespoons ground flaxseed 4 cups spring water 1 fresh orange or grapefruit, peeled 1 tablespoon olive oil

Coleslaw - Bahamian Style!

Growing up in America, I have eaten many coleslaws.  It has never really been my first choice for vegetable sides as it is usually so gloopy...for lack of a better word. Bahamian style coleslaw is fresh and light, and although it still has some sugar, the crunch of the raw vegetables is complemented by the sour spice of the hot sauce and lime juice.

This is my mum's recipe. She lives happily on Long Island, part of the Out Islands in the Bahamas.

Ingredients 1/2 head of cabbage 2 medium carrots

Bahamian Style Coleslaw Dressing 2 tbsps Mayonnaise 2 tbsps Basic Dressing (below) Juice from 1/2 a lime Few shakes of Hot Pepper Sauce (or more to taste) Sea Salt and Pepper

Method 1. Make Basic Dressing (below) and allow to cool. 2. Combine all ingredients for the coleslaw dressing and blend with a wire whisk or in a food processor. 3. Core cabbage and finely shred with sharp knife (don't chop). 4. Grate carrots, if they are large, or finely slice if they are small. 5. Mix to taste with dressing.

Basic Dressing Boil until sugar has dissolved: 1/2 cup sugar 1/2 cup white vinegar 1/2 cup water Cool, and add salt and pepper to taste.

Mum's Note: I always keep this in my fridge in a glass jar with a lid.  This is an excellent dressing alone for cucumbers and onions, or beets and onions.  A bit of it is wonderful with sauteed red cabbage, sauteed greens, or in potato salad.

Tatsoi and Cabbage Stir Fry

This is a versatile stir fry that you can make with any vegetables.  I add in broccoli, zucchini and red peppers when we have them.  The carrots replace the red peppers in the winter and spring adding the sweet counterpart to the whole flavour of the stir fry.  Tatsoi is a delicate green.  I chop the stems into pieces and add them with the cabbage. But the tops, I leave whole and add right before serving so that they are only slightly braised.  I have included chicken in the recipe. This can be omitted. Ingredients olive oil 750 g chicken thigh fillets, cut into strips 2 egg whites, lightly beaten ½ cup cornflour 3 cloves garlic, chopped or put through a press 2 onions, thinly sliced or 1 large leek or a bunch of green onions 4 medium sized carrots and/or 1 red sweet capsicum, cut into match sticks 2 heads of Tatsoi, remove tops and set aside, dice stems into 1 cm pieces 1/2 head of cabbage, cored and thinly sliced 2 tbsp soy sauce 2 tbsp sherry 1 tbsp oyster sauce 2 tbsp sesame seeds

Method 1. Heat the wok until very hot, add 1 tbsp of the oil and swirl to coat the side. Dip a quarter of the chicken strips into the egg white and then into the cornflour. Add to the wok and stir-fry for 3-5 minutes or until the chicken is golden brown and just cooked. Drain on paper towels and repeat with the remaining chicken, reheating the wok and adding a little more oil each time. 2. Reheat the wok, add 1 tbsp of the oil and stir-fry the onion, carrot and/or capsicum and garlic over medium heat for 4-5 minutes, or until the vegetables are softened slightly. If using green onions, wait and add with the cabbage.  Add cabbage and tatsoi stems, continuing to stir. Increase the heat to high and add the soy sauce, sherry and oyster sauce. Toss the vegetables well. If you like more sauce, just add soy, sherry and oyster sauce (double the amount of soy and sherry to the amount of oyster sauce). 3. Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken and make sure it is entirely cooked through. Add sesame seeds. Toss the Tatsoi leaves through the chicken mixture, and serve immediately over rice or udon noodles.

Mango Salsa

This is a great seasonal salsa, perfect on its own with chips but also wonderful with fish and chicken!  Even though mangoes are not a local fruit, they are so delicious and so abundant in December when the spring coriander is just ready to bolt, we enjoy their season. With chicken, we make chicken cutlets, bread them and lightly fry them in olive oil.  I then put them into a baking dish, cover about 1/4 inch with white wine, and layer the mango salsa over the top.  bake in a 180 for about 25 minutes (until the chicken is cooked through) and then turn up the heat to 230 for about five minutes to caramelize the salsa.

Ingredients 2 mangoes bunch of coriander juice of one lime 1 or 2 cloves of garlic 2 tbsp extra virgin olive oil 1 or 2 chillies salt Optional Green onions Chives

Method 1. Dice the chillies leaving the seeds if you like your salsa hot.  Mash the garlic with a press.  Put chillies and garlic into the salsa bowl with the lime juice, olive oil and salt. 2.  Cut the cheeks off the mangoes.  Remove skin and cut into 2 cm chunks.  Cut the remainder of the mango flesh from the pit.  Combine with the chillies. 3. Roughly chop coriander.  Combine with other ingredients and taste to correct seasoning.  You can add chives and or green onions depending on your personal preference.