A perfect weekend recipe for this time of year. Brown lamb necks, cook onion and garlic in ghee with spices (try cardamom pods, fennel seeds, ground ginger & cinnamon) then add chunks of pumpkin and stock. Add a jar of tinned tomatoes or passata, then cover and slow cook for 3 – 4 hours in a low oven (150C) or a slow cooker. Serve with couscous, quinoa, or mash. Taken from this recipe on the Gourmet Traveller website.
Buy or make Falafel and serve wrapped in wholemeal tortillas. Although the traditional ingredients usually include tomato, you can get creative with capsicum, sweetcorn, cucumber, red onion, lettuce, hummus and tabouli (make your own!). You can also top yoghurt, tahini with chili and lemon juice or even roast pumpkin. Anything goes! If you’re avoiding processed flours, just dump the falafel with everything else on a plate and enjoy.
Beans with Brown Rice
Fry garlic and onion in ghee then add your choice of spices like paprika and cayenne and stir through. Add chopped red capsicum, corn kernels, cubes of roasted beetroot, soaked & cooked kidney beans (or use tinned kidney beans or four bean mix), a jar of tomato passata, maple syrup, salt and pepper and a bit of water. Simmer for 10 minutes, adding water if it gets too dry. Serve with brown rice (or black rice for a bold colour contrast), a dollop of yoghurt and any fresh herbs you can find in the garden. Serve with the delicious broccoli salad posted by Mel this week on the Local Organics Facebook page. Check Facebook for details, but you’ll need to steam the broccoli and serve with feta, walnuts, hemp & sesame seeds.
Potato and Kohlrabi Soup
Heat onion and ghee in a pan, add 2 or 3 diced potatoes and diced kohlrabi and sautee for 10 minutes. Add 3-4 cups of stock, milk and fresh thyme leaves if you have them. Simmer for 20 minutes then add a few cloves or roasted garlic (you can have them roasting while the pot simmers). Once all the veggies are soft, remove from heat and puree. You might like to add yoghurt or cream and seasoning. This recipe on SBS provides more details. If you didn’t pick up Kohlrabi this week, you could try this recipe with 1 or 2 extra onions.
and a few more uses for Kohlrabi…
Use a regular peeler to remove the outer layer of Kohlrabi. Try shredded Kohlrabi in the Okonomiyaki recipe from last week – apparently it works brilliantly in fritters. You can also throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes or puree it and add to soups and dips.
Chop or shred zucchini and steam cauliflower lightly before chopping. Mix with 2 eggs, a scoop of flour (try almond flour), grated cheese and chopped herbs. This recipe on Taste uses more flour and water to make a batter like consistency, whereas this one makes a more textured vegie fritter. Shallow fry in coconut oil or bake on a tray in the oven. Make a raw salad inspired by Mel’s recipe on Facebook this week. Thinly slice or shred raw fennel, carrot, apple and lettuce (or kale) leaves and toss with a dressing of orange juice, apple cider vinegar and olive oil. Season with salt and pepper and top with seeds.