This season we have teamed up with Hawthorn Football Club to bring you Hawka’s Fork! Every local game we will have a visit from Hawka who will be foraging around the market to find the ingredients for his Hawka’s Fork recipe.
Each recipe will be healthy and simple so your children can find the ingredients around the market and also cook it themselves.
Shredded cheese (Coal River Farm, Elgaar Farm, Southern Sky Cheese Company)
Melted coconut or olive oil or butter (Olive oil: Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove; Butter: Southern Sky Cheese Company, Tasmanian Butter Co.)
Optional: shredded, diced or cooked ground meat of choice (chicken, steak, ground beef or poultry, etc.) (Braefield Prime Lamb, Langdale Farm, Mount Gnomon Farm, Real Beef)
Optional: diced veggies of choice (peppers, tomatoes, mushrooms, etc.) (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies, Tasmanian Natural Garlic & Tomatoes, Tamar Valley Hydroponics, Wild Spore)
Optional: cooked beans/legumes of choice (black, kidney, lentils, etc.)
Toppings: salsa* and sour cream or plain yoghurt (Elgaar Farm)
- Heat oil of choice in a medium-large skillet on medium heat.
- Place tortilla flat on a plate and sprinkle one half of it with cheese.
- Sprinkle desired amount of meat, veggies and beans/legumes on top of cheese.
- Sprinkle more cheese on top of meat/veggies/beans.
- Fold tortilla in half.
- Cook quesadilla on hot skillet for 2-3 minutes on each side. Be sure it doesn’t burn!
*It’s easy to make your own fresh tomato salsa:
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes)
1/2 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
2 serrano chillies or 1 jalapeño chilli (stems, ribs, seeds removed), less or more to taste (Plants Direct Tasmania, Thirlstane Gardens, Tamar Valley Hydroponics)
Juice of one lime
1/2 cup chopped cilantro (coriander) (Laos Fresh Farm, Steve’s Vegies, Tamar Valley Hydroponics)
Salt and pepper to taste
Pinch of dried oregano (crumble in your fingers before adding), more to taste
Pinch of ground cumin, more to taste
- Start by roughly chopping the tomatoes, chillies, and onions. Be very careful while handling the chilli peppers. If you can, avoid touching the cut peppers with your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
- Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
- Place in a serving bowl. Add salt and pepper to taste. If the chillies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
Let sit for an hour for the flavours to combine.
Makes 3-4 cups