Alice's Rocket Pesto

As much as I do love all the vegetables we grow, I have never been a rocket fan until our Summer Intern Alice made this pesto!  It was great on spiralised zucchini, great on pasta and fantastic stirred into a soup!  If you think you don’t like rocket, try this.

Ingredients
2 medium lemons
3 medium garlic cloves
1 1/2 cups Almonds (or nuts of your choice)
1 1/2 well-packed cups of basil leaves
4 well-packed cups of rocket
2 1/2 cups of olive oil
1 chilli
salt & pepper (to taste)
Method
1. Finely grate the rind from both lemons (avoiding the white pith), set aside.
2. Squeeze the juice from both lemons, making about 1/2 a cup.
3. Blend or using a food processor combine; nuts, basil, rocket, chilli, lemon juice, lemon rind, 1 cup of the olive oil, salt, pepper- until a rough paste forms (stop once or twice to stir ingredients/ scrape excess from the sides).
4. Remove from blender and slowly pour in the second cup of olive oil & stir into the rocket paste mixture.
5. Add ingredients to taste.
Source - Alice Race Summer Intern 2016

Onion Tart With Balsamic Tomatoes

Ingredients
40ml olive oil
4-6 onions, thinly sliced
4 garlic cloves, chopped
6 anchovies (optional)
8 Roma tomatoes cut lengthwise
1 tbsp balsamic vinegar
1 tbsp finely chopped thyme leaves
2 tbsp creme fraiche
Pastry
285g plain flour
170g cold unsalted butter, cubed
7g pack of fast-action dried yeast
2 eggs, beaten

Method
1. To make the pastry, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the yeast and a pinch of salt, then make a well in the centre, pour in the eggs, and work the mix with your hands until it comes together in a dough. Put it in a floured bowl, cover with cling film and leave to rise in a warm place for 2 hours.
2. Place tomatoes on a lined baking tray. Brush with balsamic vinegar and bake in a slow oven, 150°C, for 20 minutes.
3. Meanwhile, make the filling. Heat the oil in a pan over a low heat, then add the onion, garlic, anchovies and thyme. Gently fry for 20 minutes, or until the onions are soft, then take it off the heat and stir through the crème fraîche. Set aside.
4. Increase the oven temperature to 200C. Press the dough into a 22cm x 30cm tray, pour in the onion filling and leave to rise for 15 minutes.  Top with tomatoes and bake in the oven for 20 minutes, then lower the temperature to 180C and cook for a further 10-15 minutes. If the tomatoes look like they are starting to burn, cover with foil. Serve warm.

Recipe adapted from one from Margot Henderson

Autumn Salad with Roasted Sweet Potato, Apple, Radish and Goat Cheese

Ingredients2 cups rocket or mixed Asian greens 1/2 sliced, cored apple 1 cup cubed, roasted sweet potato, carrot and/or pumpkin 4 sliced radishes 1 tablespoon sesame seeds, toasted 2 tablespoons lemon juice, freshly squeezed 2 tablespoons olive oil 1 teaspoon honey salt & pepper 1/4 cup crumbled goat cheese

Method 1. Put the greens, apple, roasted veggies, radish and sesame seeds in a large mixing bowl. 2. In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper. 3. Toss the salad with the dressing, using the amount you like. 4. Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.

Black Rice, Rocket, Bean and Semi-Dried Tomato Salad

This salad is very versatile.  You can use asparagus and broad beans in early Spring, peas and baby carrots or beans and grilled zucchini.
Ingredients
250g black rice
250 grams of mixed coloured beans, steamed and cut into 2 cm pieces
100 grams of sugar snap peas, steamed and cut into bite size pieces
3 spring onions, roughly chopped or the top of an onion
3/4 cup semi-dried tomato coarsely chopped
250 grams baby rocket
1 lemon
6 tbsp extra virgin olive oil
1 large clove of garlic, crushed
2 tbsp white balsamic vinegar
Sea salt and (lots of) freshly ground black pepper

Method
1.  Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
2. While the rice is cooking, steam beans until tender.  Remove from heat and set aside to cool. Cut the beans into bite size pieces. Steam sugar snaps until they sweat.  Remove from heat and place into iced water. Cut into bite size pieces
3.  Wash and spin the rocket. lay onto a wide salad tray.
4.  When the rice is cool, sprinkle over rocket.  Add cooled beans and semi-dried tomatoes.
5.  In a container mix the dressing of olive oil, white balsamic vinegar, garlic, salt and pepper.  Dress the salad. Then zest the lemon and its juice over the top.

Source - Jane Clift - One of our CSA members

Pasta with Fennel, Rocket and Lemon

This is a recipe adapted from Adapted from River Cottage VEG.  It is lovely the way it is written.  Depending on what pasta you choose, you may just want to add a bit more liquid. Ingredients 1 large fennel bulb, fronds reserved 1 tablespoon extra virgin olive oil or grapeseed oil 2 large cloves garlic, minced 6 ounces pasta (papparadelle, linguine, spaghetti etc.) 1/4 cup creme fraiche, to taste zest of one large lemon, juice reserved 3-4 good handfuls of rocket 1/4 cup reserved pasta water sea salt and pepper parmesan or hard goats cheese, to finish

Method 1. Bring a large pot of liberally salted water to a boil. 2. Cut the fennel in half lengthwise. Remove the tough core and slice it into 1/4'' wedges. Heat the oil in a frying pan over medium high heat. Add the fennel, give it a stir and let it cook, undisturbed (that's how you get the nice brown bits) for 5 minutes. Give it a stir, turn the heat down to medium, add the garlic, a pinch of salt and another splash of oil if the pan looks dry. Start cooking the pasta. 3. To the fennel, add the creme fraiche, lemon zest and stir to coat. Add the arugula and give it another toss. 4. Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Add the noodles to the creamy fennel pan and toss to coat, adding a pinch or two of salt, pepper, squeeze of lemon juice and pasta water as needed. 5. Serve each portion with a generous grate of the parmesan and a few fennel fronds.

Blue Cheese, Proscuitto and Rocket Bruschetta

Here is a recipe by Valli Little published in Delicious - November 2004 Ingredients 4 thick slices woodfired bread 1/3 cup (80ml) extra virgin olive oil 1 garlic clove, halved 2 tbs balsamic vinegar 1/2 tsp brown sugar 80g wild rocket leaves 4 slices prosciutto 120g blue cheese, crumbled 10 walnut halves, lightly toasted

Method 1.  Brush bread with 1 tablespoon olive oil, and chargrill or grill for 1 minute until golden. Turn over and cook for another minute, then rub one side with garlic. 2.  Place remaining oil, vinegar and sugar in a small bowl, season and whisk to combine. Toss rocket with half the dressing. Top each slice of bread with a slice of prosciutto and rocket. Sprinkle with cheese and walnuts, drizzle with remaining dressing and serve.

Rocket Pesto

Rocket is a source of Vitamin C, folate and beta carotene.  It is also a source of calcium and potassium.  The slightly bitter flavour of rocket is an indicator of its valuable antioxidant content.  But if a bag of rocket is hard to use up in salads, sandwiches, pastas and pizzas, try making rocket pesto.  This works well as a dip on its own or spread on sourdough bread with sliced tomatoes.  You can also stir it into yogurt and serve with grilled lamb or chicken.  If you leave the cheese out, it freezes well for winter enjoyment!

Ingredients
1/3 cup pine nuts (you can also use almonds, unsalted roasted cashews or walnuts)
1 garlic clove, peeled
100g rocket leaves, trimmed
1/4 cup extra virgin olive oil
1/4 cup finely grated parmesan
squeeze of lemon juice
salt and ground pepper to taste

Method
1. Place cashews and garlic in the bowl of a food processor.  process until coarsely chopped.
2.  Add rocket and lemon juice. Process drizzling the oil through the feed tube until the mixture is smooth.
3. Stir in parmesan and season with salt and pepper.