Gina from Yondover Farmhouse Cheese
Karoola Chevre & Tasmanian Smoked Salmon
100gm Karoola Chevre – a chive and garlic spreadable goats cheese (Yondover Farmhouse Cheese)
2. Wrap a piece of smoked salmon neatly around each log
3. Tie a piece of chive around the middle of the log
4. Served chilled with a glass of sparkling or your favourite white wine
Graeme from Thirlstane Gardens
Salmon and Salad for the Sunshine
Thanks Jan from RhuBru for this delicious, quick recipe which is perfect for our spring weather. Grab all but one of the ingredients (red onion) from the market this weekend.
41° South – hot smoked salmon
Coronea Grove/Mt Direction – Olive Oil
Coronea Grove – Pumpkin Seeds
RhuBru – Vinaigrette
Thirlstane Gardens – salad greens
Lees Orchard/Windara Orchard – apples
Sandy’s Sourdough/Manubread/Legana Bakery – a loaf of fresh bread
Elgaar Organic Dairy/Meander Valley Dairy – butter
Your choice of a Pinot Noir/Sauvignon Blanc/beer
Thickly slice your unpeeled apples, salad greens and onion into a large salad bowl. Give the vinaigrette a decent shake, pour over salad to coat( not too much). For some more colour a yellow capsicum is perfect then top with a big handful of toasted pumpkin seeds. Salad is done!
Plate your salmon fillet with a few left over greens, get your big rustic wooden bread board for the fresh loaf of bread and some butter. Voila – all done … fish, salad, bread, wine and mix with some Tassie sunshine.
Just a few minutes to assemble once ingredients are washed and the dressing is made.
Number of Serves:
Hot smoked salmon-approx 100g per person, broken into rough bite sized chunks
1 medium fennel bulb –cut in half from top to base and then across in fine slices
Fresh rocket or other greens-two bunches of rocket or 4 generous handful greens washed
Wasabi fetta-80g approx (crumbled over top of salad before serving as garnish – optional)
Citrus vinnaigrette-4 Tbsp Tasmanian Olive Oil, 1 TBS Dijon mustard, 2 Tbsp fresh squeezed lemon juice, salt and freshly ground pepper to taste. Combine in a container that has a sealed lid and shake until combined.
1. Just before serving combine in large bowl the fennel and greens and toss with enough vinaigrette to coat but not overwhelm.
2. Place dressed salad ingredients on a large platter and scatter over the salmon chunks and crumbled feta. Drizzle with another spoonful of vinaigrette but do not overdress salad.
4. I would suggest a nice fresh Tasmanian white, or if you prefer a red a lovely Tasmanian Pinot Noir would compliment nicely.
5. Serve salad with some fresh slices of your choice of bread from the market on the side and extra olive oil to dip it in!
Pick up the ingredients for this great recipe at the market (Salmon – 41 Degrees South, Vegies – Laos Fresh Farm/Steve’s Vegies/Thirlstane Gardens, Cheese – Southern Sky Dairy, Olive Oil – Coronea Grove Olives/ Mt Direction Olives, Bread – Sandy’s Sourdough/Manubread/Legana Bakery)
Here’s a great Spring recipe for you to try out this weekend.
Warm spring lamb, pumpkin and rocket salad from Harvest
It is a great way to use leftover lamb roast from Saturday night dinner….best served warm but can be served at room temperature. For the vegetarian version just leave out the lamb and for the lactos intolerant leave out the optional feta/chevre garnish. Great for a Sunday lunch or casual dinner.
Preparation time: Just a few minutes to assemble once ingredients are made.
Once all ingredients are prepared (if you have to roast lamb and pumpkin this can take up to 45 minutes or can be done the day ahead) assembling takes only minutes to get the salad on the table.
Number of Serves:
This recipe is supplied by the Harvest Launceston Food Doctor (otherwise known as the ‘mother of leftovers’ or the ‘shake the fridge’ cook!)
600g Black Ridge Farm Lamb-approx 100g per person [either leftover roast from a previous meal sliced into bite sized bits, grilled and pink in the middle and sliced across the grain (lamb backstrap or steaks) or slow roasted and shredded]
1 large Mooreville Gardens Butternut Pumpkin in bite sized cubes, tossed in olive oil and seasoned with salt and pepper and roasted until starting to go golden around the edges in a hot oven, best to serve warm. If you have leftover roast parsnip throw them in too!
Caramelised onion-4 medium sized brown onions, sliced and cooked over a medium heat in frying pan until onion is light brown and caramelized, add 1 tsp brown sugar and 1 tsp balsamic and cook for a few more minutes until dark brown in colour and sticky consistency. Talk to Vicky at Vix Kitchen to see if she has made some this week to save time!
Laos Fresh Farm/Thirlstane Gardens rocket-two bunches of rocket washed and dried. Best to serve cold.
Hazelbrae Roasted Hazelnuts-(can substitute walnuts), 1/3 cup chopped roughly
Southern Sky Feta or fresh Yondover Chevre-optional-130g approx. (crumbled over top of salad before serving as garnish). Best to serve cold.
Balsamic vinaigrette-1/4c Coronea Grove/Mt Direction Olive Oil, 1 Tbsp Dijon mustard, 4 tbsp good Balsamic Vinegar 2 tbsp good quality white wine vinegar, ¼ tsp salt and freshly ground pepper to taste. Combine in a container that has a well-sealed lid and shake until combined.
1. Just before serving combine gently in large bowl the pumpkin, caramelized onion, rocket and hazelnuts and toss with enough vinaigrette to coat but not overwhelm.
2. Place dressed salad ingredients gently (so you don’t break pumpkin up) on a large platter and top with lamb and crumbled feta/chevre. Drizzle with another few tablespoons of vinaigrette but do not overdress salad.
3. Present to the table and place in the middle for guests to admire and help themselves. Serve with fresh sourdough bread from Sandy’s Sourdough or Manubread or ciabatta would be perfect!
4. I would suggest a nice Tasmanian Pinot Noir, Sharman’s gold medal winner 2010 would do nicely, to accompany this lunch or light dinner recipe.
5. Salad leftovers make a nice school lunch sandwich the next day between slices of Legana Bakery bread from the market!
To begin with we have a special treat from Tassie’s own, Ash Mair, the current winner of the UK The Professionals Masterchef competition. He originates from Deviot on the West Tamar and was an apprentice in cafe Ripple before he left Tasmanian shores for Europe. Ash was recently a part of Savour Tasmania and was a guest chef at the Harvest Masterclass on 2nd June. He has a cookbook due out in November – keep an eye out for it. Here are two mouth watering recipes from Ash, enjoy!