Seasonal Recipes from Foothills Farmers Market

Open to the public every third Sunday of each month (rain or shine) from 8:30am to 12:00pm.

Recipes from the market

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Figs with Blue Cheese and Prosciutto

Recipe by Caterina Papalia

Ingredients:

Figs

Blue Cheese (or ricotta if you prefer)

Thinly sliced Prosciutto

Method:

Cut a cross into the top of a fresh, firm, large fig - going just over half way down into the fig flesh.

Place a small piece of blue cheese into the cut fig.

Wrap the thinly sliced prosciutto around the fig and secure with a toothpick.

Place on a baking tray lined with baking paper and cook in a moderate oven for approx 15 minutes.

Serve warm as a delicious entrée or as a main meal with salad.

Aubergine Cordon Bleu

Recipe by Caterina Papalia

Ingredients:

Aubergines (you will need two ½ cm rounds of aubergines per serve)

Sliced ham

Mozzeralla cheese (or preferred cheese)

Flour for dusting

Lightly beaten eggs

Fresh breadcrumbs

Olive oil for cooking

Method:

Cut aubergine in ½ cm rounds, sprinkle with salt and set aside for a few minutes

Heat a fry pan, with a little olive oil and gentle cook one side only of the aubergines until golden brown, remove and place on paper towel

Once cool place a slice of ham and mozzarella cheese to the cooked side of one aubergine circle, place another circle of aubergine on top with the uncooked side to the outside

Dust both sides of Cordon Bleu in flour, dip in egg wash, then coat in breadcrumbs.

Return to heated fry pan with a little more olive oil and gentle cook both sides until golden.

Serve warm as a delicious entrée or as a main meal with salad.

Aubergine Schnitzel

Recipe by Caterina Papalia

Ingredients:

Aubergine

Parmesan cheese

Slice of bread

Garlic to taste

Fresh parsley leaves to taste

Flour for dusting

Lightly beaten eggs

Olive oil for cooking

Method:

Slice aubergine lengthways, sprinkle with salt and set aside for a few minutes

Blend together – Bread, cheese, garlic and parsley to a fine crumb mixture

Dust both sides of aubergine in flour, dip in egg wash and then coat in crumb mixture

Heat a fry pan, with a little olive oil and gentle cook both sides until golden.

Serve warm as a delicious entrée or as a main meal with salad.

Crispy Pasta with Pesto, Parmesan and Roast Pumpkin

Recipe by Martin Gillespie Retro Chef

Preparation time: 5 minutes

Cooking time: 5 minutes

Ingredients:

1 – 500gm fresh tortellini pasta cooked in 5L water
3 tbsp extra virgin olive oil
4 tbsp pesto sauce
250ml pumpkin soup base
250gm dry roasted Jap pumpkin (15 minutes @ 220)
½ cup Parmesan cheese
100ml sour cream
1 hand full spinach leaves
½ cup chopped basil leaves

Method:

Using a wok sauté cooked pasta until golden brown in olive oil.

Add pesto, soup, roasted pumpkin and cook to a rapid boil and reduce to sauce consistency.

Season with cheese, sour cream, and spinach leaves than serve in pasta bowls garnish with basil leaves. Serve at once.

Retro French Toast (Spring, Summer, Autumn)

Recipe by Martin Gillespie Retro Chef

Preparation time:    10 minutes
Cooking time:        15 minutes
Serves:              6 to 8

Ingredients:

8 whipped eggs
2 tbsp honey

Dash of milk or cream
1 teaspoon vanilla essence
2 - Ciabatta bread cut 2cm diagonal
2 tbsp Grape seed oil
1 cup of cut mixed fruit

1/3 cup Maple syrup
500gm cooked crispy bacon optional (if you are American)
Few mint leaves as garnish

Method:

Combine whipped egg, honey, milk and vanilla to form the dipping egg mixture.

Meanwhile slowly pre heat a sauté pan to medium heat. Toss the sliced bread through the egg mixture until each piece of bread is well coated.

Apply a little grape seed oil to a hot pan and cook each side for 2 minutes per side or until golden brown, keep warm. Combine fruit and Maple syrup, mix well.

To Serve; Place a slice of toast with a few pieces of bacon topped with a sprig of mint.

Fig Jam (conserve)

Recipe by Valda Gratton

Ingredients: (base recipe)

1 kg figs
1 kg sugar
Juice of a lemon
1 teaspoon fruit pectin.

Method:

Wipe figs clean with a damp cloth. Cut stems off then halve and slice about three times.

Use 1/4 cup water to prevent catching on bottom of pan. Cook until tender and then remove from heat.

Add sugar, lemon juice and pectin; stir until sugar is dissolved.

Bring slowly to the boil, for approx. 30 – 50 minutes or until the fruit and liquid is clear.

During cooking, skim off scum containing seeds as it rises.

Test for setting on a cold saucer.

Cool slightly and pour into clean sterilized jars - seal and label.

Hot Tip: I sometimes add a dessert spoon of finely grated fresh ginger and/or pan roasted almonds. (1/2 ripe figs can be used).

Apple Jelly

By Valda Gratton

Ingredients:

Use a variety of new seasons red apples. (I suggest 2-3kgs)
Sugar
Lemon juice

Method:

Wipe fruit, cut up roughly, without peeling, put into preserving pan, and cover with cold water.

Boil until quite soft, and strain through a jelly cloth (muslin or similar).

Measure the liquid and allow 1 cup of sugar to every cup of strained fruit juice.

Boil until it gels. Pour into clean sterilized jars; seal and label.

The juice of 2 lemons added to every kg of fruit is an alternative.

Easy Spinach and Ricotta Cannelloni

Recipe by Marcela

Ingredients (serves 4):

750g fresh reduced-fat Harvey ricotta cheese
150g baby spinach leaves, chopped
4 fresh lasagne pasta sheets
2 cups Italian tomato pasta sauce
75g grated tasty cheese
60g baby rocket
Method:

Preheat oven to 180°C. Place ricotta in a bowl. Add spinach. Season with salt and pepper. Mix to combine.
Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
Spread half the pasta sauce over the base of a 6cm-deep, 25cm x 35cm (base) ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce. Sprinkle with cheese. Bake for 30 minutes or until pasta is cooked and top golden brown. Serve topped with rocket.

Variation:

Replace half the spinach with rocket leaves, and stir in 125g chopped cooked bacon.

Steamed Vegetables with Satay Sauce (All year round)

Recipe by Shelley Pike

Ingredients:

2 tsps oil
2 medium onions cut into eights
1 clove of garlic crushed
11/2 tsps curry powder
5 tblsps crunchy peanut paste
11/2 cups of water
1 tblsp soy sauce
1 tblsp cornflour
¼ cup water extra
1 skinless chicken breast cubed
¼ cup soy milk
¼ tsp salt if desired
2 medium carrots cut into julienne strips
2 cups broccoli florets
2 medium potatoes diced
½ red capsicum diced
100g field mushrooms sliced thickly

Method:

Heat oil in wok or frying pan. Sauté onion until tender. Add garlic and curry powder and sauté for 1 minute. Stir in peanut butter, water and soy sauce.
Combine cornflour and extra water. Add to peanut sauce, stirring until mixture boils and thickens. Add chicken, soy milk, salt and heat through.
Steam vegetables. Place vegetables in a serving dish and pour satay sauce over.

Serves 4

Summer Potato Salad

Recipe by Amanda Hasler

Ingredients:

1 kg baby Potato boiled with skin on, until soft
2 sticks Celery finely sliced
4 hard boiled Eggs sliced
½ tub Sour Cream
1 cup coleslaw dressing
1 Red Onion finely diced
¾ cup fresh Parsley finely chopped

Method:

Mix sour cream and coleslaw dressing
Add celery, onion, egg and parsley.
Chop baby potatoes into small cubes while warm and add to mixture. Gently mix together.
Season with salt and pepper and a sprinkle of parsley.
Can be served hot or cold. Enjoyed it at a Summer BBQ.
You can even add some diced pan fried bacon.
It's great cold the next day on a chicken salad sandwich. ENJOY !