Cooking Demo: Soba Noodle Cups, Broccoli and Roasted Macadamia Pesto, Christmas Cherry Crumble with Lemon Myrtle infused Cream

December 19, 2010 — 9 Comments

Neither rain, hail or shine kept us hard core farmers market go-ers from attending Melbourne Showgrounds Farmers Market this morning. Melbourne weather certainly had a tanty today. Luckily, this is one market that is undercover and the Kitchen Aid sponsored cooking demo went ahead as planned.

Getting ready for cooking demo at Melbourne Showgrounds' Farmers Market

Click on “more” below to read on (and for the recipes)

Special thanks to the following producers at the market for their lovely produce. I love your stuff:

  • Rose Creek Winery for your beautiful olive oil
  • Major Bakehouse for the ciabatta
  • Faranda for the broccoli
  • John Howell for the lemon
  • Blue Haze Mercuri Farm for the cherries
  • The Orange lady for the oranges and mint
  • Green Gully Organics for the carrots

If you would like to get a hold of some fresh Australian Native Produce, such as Lemon Myrtle used here, contact the very friendly team down at Peppermint Ridge Farm.

As promised, here are the recipes for today’s demo:

Soba Noodle Cups

Soba Noodle Cups

makes 12

6 sheets Spring Roll pastry, cut into 4 squares
90 gm organic soba noodles
1 x carrot, julienned
handful snowpeas, julienned
1/4 cucumber, julienned
1/2 red onion, finely sliced
1/2 sheet nori, finely sliced
1/2 c. orange juice
zest of 1 orange
2 Tblsp ginger juice (finely grate and squeeze out juice)
1 tsp mirin
1 tsp rice wine vinegar
1/2 tsp shoyu or light soy sauce
1 tsp roasted sesame oil
handful fresh mint and/or corriander, finely sliced

  1. Place 1 square of spring roll pastry on the bench, lightly brush with oil and place another square over the top at a diagonal. Push into a lightly greased muffin tin, forming a cup. Repeat with the remaining pastry and bake at 180 °C for 8 minutes
  2. Meanwhile, bring a pot of unsalted water to the boil. Plunge in the carrots and snow peas and blanch for about 2 minutes until tender but firm. Using a slotted spoon, fish out the vegetables, keeping the water boiling.
  3. Using the same water, cook the soba noodles gently for about 5 minutes. Drain well and lightly coat with sesame oil. Set asside.
  4. Whisk together the orange juice and zest, ginger juice, mirin, rice vinegar, shoyu, sesame oil. Pour over noodles and gently fold through vegetables, herbs and nori and allow to marinate for 30 minutes
  5. Scoop noodles into individual cups and serve

Broccoli and Toasted Macadamia Pesto with Grilled Ciabatta
1 x medium head of broccoli
1/2 c. macadamias, lightly roasted
1 x clove garlic
150ml mild tasting olive oil
juice from 1/2 lemon
salt and pepper to taste
Ciabatta loaf, sliced into 1/4″ thick slices

  1. Cut the broccoli head in half
  2. Shave off the very tips of the broccoli florets from one halfe and set asside
  3. Break up the broccoli into florets and blanch in lightly salted water for about 4 minutes until just tender. Drain and set asside
  4. Add macadamias to a food processor and pulse a couple of times. Add the blanched, cooled broccoli, lemon juice and garlic clove. With the motor running, add the olive oil in a steady stream through the feed tube until a thick mayonnaise-like consistency
  5. Season with salt and pepper
  6. Heat a griddle over medium-high heat. Drizzle ciabatta slices with a little olive oil and put in griddle, oil side down. Cook until sides marked and drizzle the other side with olive oil and turn over.
  7. To serve, place a generous scraping of broccoli pesto onto a ciabatta slice, fold through cooked pasta or serve as a dip

Christmas Cherry Crumble with Lemon Myrtle Cream

Dead easy and effective: Christmas cherry crumble with lemon myrtle infused cream

Serves 6
1/4 c. rolled oats
2 Tblsp brown sugar
2 Tblsp organic butter
300gm cherries, de-pipped
250ml cream
Large handful Lemon Myrtle leaves

  1. To make the crumble, place oats and sugar in a bowl and rub in butter. Place on a lined tray and bake in oven at 180°C for 8 minutes. While still hot, scrape mix back and forth with a wooden spoon while it cools to form loose crumbs
  2. In a pot, bring cream to just simmering. Bruise lemon myrtle leaves with a rolling pin on a chopping board to release the aroma and place in pan with cream. Very gently simmer for 1 minute and remove from heat. Allow lemon myrtle to infuse cream while cooling. Strain off leaves with a fine mesh sieve and refrigerate cream
  3. To serve, divide seeded cherries into 6 portions, drizzle over cream, sprinkle with crumble and top with some finely shredded mint leaves

Comment below if you have any questions or comments. I love to hear from you!

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9 responses to Cooking Demo: Soba Noodle Cups, Broccoli and Roasted Macadamia Pesto, Christmas Cherry Crumble with Lemon Myrtle infused Cream

  1. 

    Hi there,
    Well thanks for today. Hubby and I loved the broccoli and macadamia pesto … yum! I would normally have to do it on gluten free toast and skip the garlic due to insurmountable intolerances, but for today I tasted and loved!!! My question to you please is in relation to your breakfast post … where can you buy cacao nibs here in Melbourne? Ani Phyo and Matt Monarch (YouTube them both) use them for raw mousses and other treats, but I don’t know where to find them (reasonably priced) locally???
    Another question is, which Raw restaurant did you try out recently? The one in Brunswick Street? Trying to find more. Apparently L.A is the raw food capital of the USA and raw food cafe’s are everywhere, but having issues finding them here in Melbourne!!
    Sorry, loads of questions I know, but my quest for raw goodness continues and I am excited to have crossed paths with you today. Hoping you have insider info for me!
    Talk again …
    Cathie 🙂

    • 

      Hi Cathie!
      So lovely to meet you guys yesterday – and thanks for visiting my blog.

      I get my cacao nibs from Organic Wholesalers in East Brunswick (there’s one in Smith St, Fitzroy as well). I would say *some* health food stores will stock them, particularly the organic ones. You can also try the organic section at Vic Market (which has a pretty good selection of groceries and dry goods) and I’m pretty sure I’ve seen them at Monsieur Truffle in Smth St, Collingwood. Loving Earth is the brand, this is their website http://www.raw-chocolate.net. Oh! And a friend of a friend has a website stocking all these super food products which are in the bunch of links at the bottom of the recent Raw Food post (I think it’s called Raw Cacao). Let me know how you go.

      Speaking of raw, thanks again for the tip with Ani Phyo and Matt Monarch. Another one for you is David Wolfe – apparently a bit of a raw foodist superstar. LA is the raw food capital, San Fran and NYC also having their fair share. I’m pretty sure Melbs is not too far behind. Yes, it was Yongs Green Foods that I tried. I’ve been meaning to try out Le Cru for a while (www.lecru.com.au) in Albert Park. Let me know of any others you may find too.

      So it sounds like you testing the waters with Raw? Did you read my post on the RFD? It’s pretty lengthy but I think it helps gives a blanced view on RFD and diet in general.

      Stay in touch!
      Becki x

      • 

        Amendment: the brand of my cacao nibs is Power Super Foods (www.powersuperfoods.com). The packet says:
        Enjoy as is, straight from the bag as a healthier alternative to chocolate, or sustitute for chocolate chips in muffins, brownies, cakes, biscuit etc; add to cheesecakes, muesli, yoghurt, trail mix (yum!), crumble toppings; make blissballs, truffles, pressed nut or crumb dessert bases; or sprinkle over icecream, gelato, hot cocoa or cappuccino.

        Yum!!!!

  2. 

    Thanks for the cooking demo Becki. I love the simplicity yet amazing flavour that can be created from good quality, fresh produce. The macadamia and broccoli pesto was sublime…

    I look forward to seeing you ‘on stage’ again soon.

    Mike.

  3. 

    We had this book in at work & it was really good!!
    It is available in Australia, but the Amazon website had the best review, scroll right down for it!
    It is reprinting and back available mid January. Remember to shop local & support your independant stores!
    PS, Beck, I love your blog 🙂

    • 

      Welcome Rach! Thanks for visiting. What’s the link to the book? I want to check it out. All for shopping local and supporting the small guys – you rock my world! Hope things are going well at Disclocation, Wangaratta! x

  4. 

    i posted the link last time but it didnt work, hopefully this time!!

    the book is called ‘the kind diet’ by alicia silverstone

    http://www.thedailygreen.com/healthy-eating/eat-safe/alicia-silverstone-kind-diet-recipes

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  1. Gluten free Breakfast Inspiration « foodiecure - April 6, 2012

    […] (I can’t believe I haven’t blogged about these yet – coming soon!), enjoying a soba noodle salad or try this recipe for a gorgeous buckwheat mash (thanks to @MindfulFoodie!). Rate this: Share […]

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