Recipes

Winter Recipes

Leek & Potato Soup

Sweat 2 chopped an trimmed leeks,

2 sticks of chopped celery and

2 finely chopped shallots in

50g butter until soft and clear.

Add 4 peeled and chopped Agria Potatoes and

1 litre vegetable stock.

Simmer gently until the potatoes are tender, then remove from the heat and blitz until smooth in a food processor or with a stick blender. Add ¼ cup of cream and return to the heat breifly to heat through, don’t let it boil or the cream will split. Serve in warm bowls with crusty bread.

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Potato & Leek Purée

2 medium leeks

2tbsp butter

Few grates fresh nutmeg

¼ cup whit wine

500g agria potatoes

¼ cup cream

¼ cup milk

1 tbsp chopped chives

Trim and rinse leeks removing coarse leaves. Slice finely.

Heat butter in a frypan and add leeks. Cook for about 10mins, until wilted (don’t allow them to brown)then sprinkle over ½ tsp salt, freshly ground pepper and nutmeg. Mix together then pour in white wine. Cover and cook gently for about 10mins until tender.

Meanwhile, boil potatoes in salted water. Drain and mash.

Add the cream and milk to the leeks and heat until just under boiling point, then tip everything into the hot potato purée and whip together. Sprinkle with chives and serve imediately.

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Roasted Pumpkin & Beetroot Soup

This may sound like an unusual flavour combination, but both pumpkin and beetroot being sweet, fruity and earthy go well together.

½ pumpkin

Olive oil

5 medium beetroot

salt & pepper to taste

2 onions

¼ cup cream (optional)

2 sticks of celery

2-4 cloves of garlic

About 8 cups of vegetable stock (depending on size of pumpkin- you can add more during blending if necessary)

Cut pumpkin into cubes and roast in olive oil for 30-40 minuts at 180oc or until golden.

Saute diced onion, celery and garlic in pot until soft. Add rosted pumpkin and peeled and cubed beetroot.

Season, add stock and bring to the boil, reduce heat and simmer for 20-30 minutes until beetroot is tender.

Blend in batches and pass through a sieve. Add cream if desired.

Serve with toasted ciabatta.

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Beetroot Pesto

1 cup beetroot, chopped and roasted

3 gloves garlic, chopped

½ cup walnuts roasted

½ cup parmesan cheese, grated

1/cup olive oil

2 tbl lemon juice

salt to taste

Pre heat oven to 180c.

Wash beetroot, dry and chop ino 2cm cubes. Wrap in foil and roast until juices are seeping out (30-40mins)

Allow to cool completely

Blend all ingredients (except oil) – pulse several times

Slowly add oil until desired consistency. Add a small amount of water if necessary.

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Thai Pumpkin Soup

2 tbsp olive oil

1 onion (chopped)

2 cloves of garlic (crushed)

1 tbsp brown sugar

1.2kg pumpkin

2 cups water

400ml coconut milk

1-2 dried or fresh chillies (finely chopped)

1 tbsp fish sauce

Salt and pepper

¼ cup coriander or parsley

Heat oil in a pot and gently cook onion, garlic, and brown sugar until softened.

Add remaining ingredients (except coriander/parsley).

Simmer for 20 mins, or until tender.

Mash roughly. Adjust seasonings to taste and mix through herbs.

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Roasted Pumpkin & Beetroot Soup

This may sound like an unusual flavour combination, but both pumpkin and beetroot being sweet, fruity and earthy go well together.

½ pumpkin

Olive oil

5 medium beetroot

salt & pepper to taste

2 onions

¼ cup cream (optional)

2 sticks of celery

2-4 cloves of garlic

About 8 cups of vegetable stock (depending on size of pumpkin- you can add more during blending if necessary)

Cut pumpkin into cubes and roast in olive oil for 30-40 minuts at 180oc or until golden.

Saute diced onion, celery and garlic in pot until soft. Add rosted pumpkin and peeled and cubed beetroot.

Season, add stock and bring to the boil, reduce heat and simmer for 20-30 minutes until beetroot is tender.

Blend in batches and pass through a sieve. Add cream if desired.

Serve with toasted ciabatta.

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Curried Kumara Soup

Kumara makes an unbelievably smooth puree. It has a mild, sweet but none-the-less distinctive flavour, and makes a very satisfying soup.

½ - 1 tsp curry powder

2 cloves of garlic

75g butter500g kumara1 cup water2 tsp vegetable bouillon or other flavouring3 cups milk (approximately)¼ cup cream (optional)

Add the crushed garlic and curry powder to the butter in a large saucepan.

Peel the kumara with a potato peeler and slice into pieces 1cm thick. Cook in the butter for 1-2 minutes without browning. Add the water and bouillon, cover and cook for 10 minutes until tender. Puree, thinning with milk until it reaches the desired thickness.

Add the cream and reheat, but do not boil.

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Inspirational ways to use the produce in season at Blacks Road

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Asparagus and Pea Soup

2 bunches asparagus 1L vegetable oil2 tbsp olive oil1 onion, diced1 cup arborio rice25g butter1 cup peas, thawedsalt and pepper Trim the asparagus. Slice spears into half cm slices, leaving the tops longer for garnish.Heat the stock in a medium-sized saucepan and simmer the asparagus for 1-2 mins.Remove the asparagus from the stock with a slotted spoon and set aside.Heat the olive oil in a large heavy based saucepan over medium heat. Add the onion and cook for 3-4 mins until soft but not brown. Stir through the rice for 1 min until grains are coated evenly. Add the warm stock,1 cup at a time, letting the liquid absorb between each addition. Make sure the rice is always just covered. After 15 – 20 mins remove the pot from the heat. When the rice is cooked, add the butter, peas, and asparagus. Toss to combine, warm through, season to taste.

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Mixed Bean Salad

250g trimmed green beans500g shelled broad beans½ cup roasted hazelnuts, roughly chopped2 tbsp each torn mint and basil leaves2 tbsp champage vinegar or white wine vinegar½ tsp dijon mustard4 tbsp extra virgin olive oilpinch salt and several grinds pepper140 – 150g rocket leaves or baby spinach Cook green beans in boiling water for 3-4 mins; refresh under cold water. Drain and place in a large bowl. If using fresh broad beans boil for 3-4 mins, drain and place in a bowl of cold water then squeeze to slip off outer grey skins. If using frozen beans, thaw and cover with warm water then pop out of skins. Add to green beans with hazelnuts and herbs. Salad can be prepared ahead to this point, covered and chilled up to 8 hours. Shake the vinegar, mustard, oil, salt and pepper together in a jar to make dressing. Combine rocket or spinach with beans and toss with dressing just before transferring to a bowl or platter and serve.

1551355200000

Leek & Potato Soup

A true classic, this soup is easy to make but needs top quality ingredients for the best result. Use the best stock you can find, or make it yourself. Use shallots instead of onions for a sweeter, smoother flavour. Sweat 2 chopped an trimmed leeks, 2 sticks of chopped celery and 2 finely chopped shallots in 50g butter until soft and clear. Add 4 peeled and chopped Agria Potatoes and 1 litre vegetable stock. Simmer gently until the potatoes are tender, then remove from the heat and blitz until smooth in a food processor or with a stick blender. Add ¼ cup of cream and return to the heat breifly to heat through, don’t let it boil or the cream will split. Serve in warm bowls with crusty bread.

1551355200000

Roasted Pumpkin & Beetroot Soup

This may sound like an unusual flavour combination, but both pumpkin and beetroot being sweet, fruity and earthy go well together. ½ pumpkinOlive oil5 medium beetrootsalt & pepper to taste2 onions¼ cup cream (optional)2 sticks of celery2-4 cloves of garlicAbout 8 cups of vegetable stock (depending on size of pumpkin- you can add more during blending if necessary) Cut pumpkin into cubes and roast in olive oil for 30-40 minuts at 180oc or until golden.Saute diced onion, celery and garlic in pot until soft. Add rosted pumpkin and peeled and cubed beetroot.Season, add stock and bring to the boil, reduce heat and simmer for 20-30 minutes until beetroot is tender.Blend in batches and pass through a sieve. Add cream if desired.Serve with toasted ciabatta.

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Sesame Carrot Ribbon Salad

4 radishes, sliced paper thin2 carrots, peeled and cut into ribbons2 spring onions, finely shredded lengthways½ cup chopped roasted peanuts2 tbsp black sesame seedsDressing: ¼ cup lime lemon juice1 tbsp rice vinegar1 tbsp soy sauce or tamari2 tsp fish sauce1 tsp soft brown sugar1 tsp sesame oil1 tsp grated fresh ginger½ tsp finely chopped long red chillisalt and pepper to taste To make the dressing shake all ingredients together in a small jar to combine. Can be chilled for up to a week if needed. To make salad combine radishes, carrots and spring onions in a serving bowl. Add the dressing and toss lightly to combine. Top with peanuts and black sesame seeds to serve.

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