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Potato gratin

A French classic, this creamy potato dish is a perfect side dish or starter.

Ingredients (serves 4)

• 3 medium potatoes
• 1 onion
• garlic, thinly sliced
• salt and cracked black pepper
• 1 cup cream
• 2 tablespoons grated parmesan or swiss cheese

Method
Preheat oven to 180ºC. Lightly grease four 1-cup capacity ramekins. Thinly slice potatoes and onion. Arrange some of the potato over the base of each ramekin and top with a little onion. Sprinkle with a few slices of garlic and season with salt and cracked black pepper. Continue layering with the remaining potato and onion, adding garlic every second or third layer. Combine cream with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving

Moroccan carrot salad

Ingredients (serves 8)
• 4 bunches baby dutch carrots, peeled, tops trimmed to 2.5cm
• 1/2 cup (125ml) extra virgin olive oil
• 85ml red wine vinegar
• 2 tbs sweet pimenton (smoked paprika)*
• 2 tbs ground cumin
• 3 garlic cloves, crushed
• 2 tbs finely chopped flat-leaf parsley

Method
1. Cook the carrots in lightly salted boiling water for 5 minutes, refresh in cold water, then drain. Combine the olive oil, red wine vinegar, pimenton, cumin and garlic, then season with salt and pepper. Toss the carrots in the dressing and leave to marinate for 4 hours.
2. To serve, toss the parsley through the carrots, then pile onto a platter.

Notes: Pimenton (smoked paprika) is from spice stores and good delicatessens.

Tomato bruschetta

Ingredients (serves 4)
• 8 thick slices day-old wood-fired bread
• 1 garlic clove, peeled, halved
• 2 tablespoons extra virgin olive oil
• 4 ripe tomatoes, diced
• 1/2 cup basil leaves, shredded

Method
1. Preheat grill on medium-high heat. Grill both sides of bread slices until toasted. While hot, rub 1 side of each slice with cut garlic. Drizzle each with 1 teaspoon of oil.
2. Spoon tomatoes onto bread. Sprinkle with basil. Season with salt and pepper. Serve immediately.

Variation: Try adding finely diced red or green onion to tomato

Mangosteen

This one recently made an appearance in some our our boxes as a bit of a surprise.

The mangosteen is a tropical evergreen tree producing edible fruit which is sweet and tangy having a peach flavour and texture.

Mangosteen is high in dietry fibre, folate and exocarp xanthones, an antioxidant.

Mangosteen juice is commonly marked as Xango Juice and is said to help and strengthen the imune system, reduce arthritis, has natural inflammatory properties and antioxidants.

Botanically, the mangosteen bears no relation to the mango

Pineapple and mint frappe

Serves 4
• 1 pineapple, peeled, chopped
• 1/4 cup mint leaves
• 12 ice cubes
• mint sprigs, to serve

Place pineapple, mint and ice in a blender. Blend until smooth. Pour into glasses. Top with mint sprigs. Serve.

Chargrilled Nectarines

Serves 4

• 2 tablespoons caster sugar
• 6 medium white nectarines halved, stones removed

Honeycomb mascarpone
• 125g mascarpone cheese
• ½ cup plain Greek-style yogurt
• 1 ½ tablespoons icing sugar mixture, sifted
• 50g chocolate honeycomb bar, chopped

1. Make honeycomb mascarpone. Place mascarpone, yogurt and icing sugar in a bowl. Cover and refrigerate.
2. Heat a barbecue plate or chargrill on medium-high heat. Place sugar on a plate. Place a sheet of baking paper on the barbeque or chargrill plate to stop the sugar from burning. Place nectarines, cut-side down on chargrill. Cook for 2 minutes or until golden brown and caramelised. Turn and cook for 1 to 2 minutes or until just soft. Serve nectarines with honey mascarpone.

Tuna and Sweet Potato (Kumera) Patties Recipe

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

• 1 medium about 300g orange sweet potato, peeled, coarsely chopped
• 1 (425 g) can tuna in water, drained
• 2 eggs, lightly whisked
• 25 g dried breadcrumbs (packaged)
• 1-2 tablespoon fresh parsley, chopped
• salt & freshly ground black pepper
• 1 tablespoon olive oil

Directions:

Steam the kumera in the microwave until tender.

Drain and refresh under cold running water. Transfer to a large bowl.

Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.

Divide the tuna mixture into 8 equal portions.

Use wet hands to shape portions into 8cm patties.

Heat oil in a large non-stick frying pan over medium-high heat.

Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.

Divide among serving plates and season with salt and pepper.

Serve with lemon wedges, fries and a garden salad.

Cream of Cauliflower Soup

Ingredients:

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon chilli flakes
• 750g cauliflower, trimmed, cut into florets
• 2 cups vegetable stock
• 2 cups water
• 1/4 cup cream or creme fraiche

Directions:

Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.

Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for 2 minutes. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.

Blend soup in batches until smooth. Return to saucepan. Stir in cream. Stir over low heat until hot. Season with salt and pepper.

Oriental Fried Noodle Salad

Ingredients:

• ½ - 1 Wombok cabbage shredded thinly
• 6 green onions, chopped into 5mm lengths
• 100g lightly roasted slivered almonds or pinenuts
• 1 pkt Chang’s Fried Noodles 100g

Dressing:

• ¼ cup white wine vinegar
• ¼ cup castor sugar
• 1 tblsp soy sauce
• 2 tspns sesame oil (optional)
• ½ cup olive oil

Directions:

Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Toss the cabbage, chopped green onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly. To make an even more delicious salad, add shredded BBQ chicken or BBQ pork.