What’s Fresh in the Markets August 2010

WOM BOK: It’s now easy to choose WA-grown Kiwifruit: simply look for the distinctive green Western Australian sticker! Grown in Pemberton and hand-picked throughout May and June, the emerald-fleshed kiwifruit has a mild sweet taste and soft texture that lends itself to many uses in both savoury and sweet recipes. Skin, flesh and seeds are all edible. The best kiwifruit are plump with a little bit of give.

PORTOBELLO MUSHROOMS: Beautiful Red Flesh grapefruit is arriving from Kununurra; a tangy, flavour-rich fruit considered by many to be the ‘grown ups citrus’. Try making a Moroccan inspired dressing with red grapefruit juice, roast and ground cumin seeds and a pinch of sugar. Grapefruit stores well on the bench and longer in the fridge, but be sure to bring to room temperature prior to serving for maximum juiciness.

PINK LADY APPLES: Abundant during the cooler months, Fresh silver beet has dark green, ribbed leaves and a crisp, creamy white fleshy stem. Sometimes confused with Spinach, Silver beet is more common in Australia because it’s more heat tolerant. Rainbow silver beet or chard is a spectacular version of this old favourite and comes with vividly coloured stems, hence the name. Silver beet is very rich in folate, so buy a big bunch and use it in pies and quiches, substantial winter salads or for colour and flavour in pastas and risottos. Remove the lower portion of the stalk before slicing and adding it to dishes.

NAVEL ORANGES: These simple, pale coloured shoots are popular in a whole variety of Asian cuisines. They’re low in calories and a good source of protein, vitamin C and many of the B vitamins, so you can feel very virtuous as you chow down! Silky and moist in salads and brilliant for adding a nutty, cool crunch piled fresh on the top of a laksa or soup. Unused bean shoots will keep in water in the refrigerator for several days if the water is changed daily.

AVOCADOS:Local avocados are just starting what will be a long and luscious season for these rich, buttery-textured fruits. The somewhat rough dark green skin turns to deep olive green as this delicious fruit ripens. Spread on toast for a healthy breakfast alternative or combine with lemon juice, sliced chilli and spring onions to make a simple salsa to go with fish, meat or poultry. Local fruit will be available until February.

Wonderful warming comfort food

Preparation: 10 mins
Cooking: 30 minutes
Serves: 4

2 Tbspn olive oil
1 onion, finely chopped
2 rashers bacon, trimmed and chopped
2 carrots, scrubbed and chopped
4 flat mushrooms, chopped
8-12 chipolata sausages
800g can diced tomatoes
chopped flat leaf parsley

Method:

Preheat oven to 220 oC. Combine oil, onion, bacon, carrots in large baking dish. Place in oven and cook 5 mins. Stir in mushrooms. Spread evenly over based of pan. Arrange sausages over the vegetables and return to oven. Cook for 10 mins till sausages start to colour. Stir in tomatoes. Cook uncovered for 15 mins until sausages cook through. Sprinkle with parsley and serve with mashed potato.

Comfort me

Something to soothe in time of affliction or distress? Saucy lamb shanks with a mound of fluffy, buttery mashed potato, thank you very much, followed by bread and butter pudding. It’s my ultimate comfort food menu and one I turn to frequently; a ghastly day at work, icy weather or as a form of solace when I’m feeling a tad blue.

Food, along with the memories and associations we attach to it, is an incredibly powerful tonic. Favourite childhood recipes, regardless of how basic or ‘dated’, will always retain a rightful spot in our kitchens as classic, staple comfort food. The nostalgia of preparing something you remember eating as a wee kid is immensely calming, and the food most often prepared runs along the lines of simple, well-executed fare made with (at the risk of sounding cutesy), lots of love.

Whatever the inspiration, your beloved comfort foods are probably regulars at your dinner table, as they should be. Unless, of course, you hear Nana is baking her famous vanilla slice, in which case you’re racing out the door to her table, following the warm, wafting scent of your fondly remembered youth.

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4

2 small (about 60g each) flat mushrooms, trimmed
2 tspn butter, melted
2 eggs
1tbspn cream or milk
1tspn fresh chives, chopped
salt & ground black pepper, to taste
1 thick slices Italian bread, toasted

Method:

Preheat a grill on high heat. Line a baking tray with baking paper. Place mushrooms onto baking tray & brush both sides with a teaspoon melted butter. Place under grill & cook for 2-3 minutes on each side or until just tender. Meanwhile, place eggs, cream or milk, chives & salt & pepper into a medium bowl. Whisk until well combined.

Heat remaining butter in a medium non-stick frying pan over medium heat. When butter is sizzling, add egg mixture & cook for 2-3 minutes or until egg just starts to set. Stir gently and cook a further 1-2 minutes or until cooked to your liking. To serve, place 2 mushrooms onto each serving plate. Top with scrambled eggs. Season with salt & pepper & serve with toasted bread.

Preparation: 15 minutes
Cooking: 1 hour
Serves: 6 - 8

1 medium sized butternut pumpkin, cooked, mashed
4 apples, peeled, cored, diced and cooked
1 cup ricotta cheese
1/2 cup brown sugar
3 eggs, lightly beaten
1/2 tspn ground ginger
1/2 tspn ground nutmeg
1/2 cup toasted almond flakes

Method:

Place mashed pumpkin and cooked diced apple into a bowl. Add ricotta cheese, sugar, eggs, ginger and nutmeg. Mix well. Pour mixture into a lightly greased flan or pie dish. Sprinkle with cinnamon. Bake in 180°C for about 1 hour or until just set. Remove from oven and cool.Place in refrigerator for about 2 hours to chill before serving. Sprinkle evenly with toasted almond flakes. Serve with vanilla yoghurt or a little vanilla icecream.