Test your preserving skills by trying these two recipes.

Pickled fennel

This is very easy to make and really delicious.

2 cups cider vinegar

1 cup sugar

1 star anise

1 bulb fennel, finely sliced

Bring vinegar, sugar and star anise to the boil. Turn off. Add fennel and allow to cool in liquid. Store in the refrigerator and serve with cold sliced meats.

Granny’s vegetable pickle

Fresh New Zealand grown beans are in season so try this recipe.

Makes 2-3 jars

2 cups white vinegar

2 cups white sugar

2 onions, chopped

1 red capsicum, deseeded and diced

½ cauliflower, sliced into small florets

150g green beans, sliced into 5 cm pieces

1 tsp mustard powder

1 tsp turmeric

1 tsp salt

1 Tbsp cornflour, mixed to a paste with a little water (optional)

Place vinegar and sugar in a saucepan and bring to the boil. Add onions, capsicum, and cauliflower and simmer for about 10 minutes. Add beans, mustard powder, turmeric and salt and simmer for a further 5 minutes.

The mixture may be thickened with cornflour mixed with a little water. Add the paste to the simmering mixture and stir gently until clear. Pour into clean dry jars and seal. Store in the refrigerator.

Other recipes that preserve fresh New Zealand vegetables available from vegetables.co.nz:

Passata – a delicious, rich tomato mixture

Harissa paste – a fiery paste based on capsicums and chillies

Piperade – a milder capsicum and tomato paste

Quick and easy tomato sauce – freeze for later use

Cauliflower, kamokamo and horopito pickle – this recipe makes 8 jars

Holidays are the time to let your children make their own meals.  Younger children may need some help with the preparation, but older children will be able to do most of it themselves.

Let them make their own Funny face salad. These are as much fun to make as they are to eat.

Funny face salad

Makes 1

1 slice of bread

1 tsp margarine or lite salad dressing

Selection of vegetables e.g. grated or strips of carrot, bean sprouts, cucumber slices or strips, beetroot slices, tomato wedges – or whole baby tomatoes, lettuce, radish, green or red capsicums, cooked sweetcorn kernels. Spread bread with margarine or salad dressing. Arrange salad ingredients to form a funny face.

Older children can make their own Salad wraps using fresh New Zealand vegetables.

Wraps are found in cafés and lunch bars everywhere. They are so easy to make and they are particularly good for lunches for both children and adults.

Salad wraps

Makes 2 wraps

2 pieces tortilla or mountain bread suitable for wraps

2 Tbsp cream cheese, mayonnaise, chutney or hummus spread

4 slices shaved ham

3-4 lettuce leaves, or use spinach, watercress or mesclun leaves

½ red or yellow capsicum, deseeded and sliced

½ small cucumber, cut into sticks

1 carrot, sliced into thin strips

Spread both tortilla breads lightly with cream cheese or hummus. Arrange ham and lettuce evenly over both pieces of bread, then add capsicum, cucumber and carrot in bunches with most at one end. Roll up firmly, starting at the end with most filling. The cream cheese or spread helps to hold the wrap together, so make sure there is some along the last end to get rolled up.

Variations: Use this basic technique as a starting point and experiment with different salad vegetables such as avocado, celery, tomato, sprouts or baby spinach. Any cooked meat or cheese can be used instead of ham.

For more family-friendly recipes, such as Hedgehogs, Boats, Spuds on the move, or Kebabs for the family barbecue visit www.vegetables.co.nz

Fresh New Zealand grown vegetables are delicious cooked on the barbeque. Try some of these tasty ideas:

Capsicums: Cut lengthways into quarters. Remove seeds. Brush sparingly with oil, place on a hot barbeque plate and turn frequently during cooking.

Courgette halves: Split courgettes in half lengthways and place on the barbeque. Baste sparingly with oil and turn frequently during cooking.

Eggplant slices: While slices are cooking, brush them generously with oil. Cook for 5-10 minutes.

Kumara: Scrub medium sized kumara. Do not peel. Wrap in a double layer of foil and place in barbeque embers. Cook for 25-30 minutes, or cut into ½ cm thick slices and brush with oil. Turn only once during cooking. Cook for 10-12 minutes.

For more ideas go to http://vegetables.co.nz/recipes/view/barbecue-wrapped-vegetables

Brighten up your Christmas meals with seasonal red and green salads!  Serve them on your best china for Christmas Day or on plastic plates at a barbecue or picnic.  Choose from the following colourful salads; the recipes are all available on the vegetables.co.nz website:

• Asparagus and red capsicum
• Beetroot and watercress
• Red cabbage and cherry tomato
• Tomato, basil and cucumber

However my favourite at this time of year is strawberry, pear (or celery), mesclun and walnut salad, which is delicious and different.

Strawberry, pear or celery, mesclun and walnut salad
- Serves 3-4

2-3 pears, quartered and cored, or 2 stalks celery
2 Tbsp lemon juice
3 cups mesclun salad
8 strawberries, halved
¼ cup roasted walnuts
1-2 Tbsp balsamic glaze

Slice pear or celery into chunks and put into a bowl. Add lemon juice, toss to coat all sides and drain. Place mesclun salad in a serving dish, add pears, strawberries and roasted walnuts. Drizzle with balsamic glaze, serve and enjoy!

The Vegetable Availability chart has been updated and we suggest you go for green and support New Zealand growers. This is an extremely useful resource and clearly shows when fresh New Zealand vegetables are plentiful, in short supply or unavailable. It can be downloaded from the vegetables.co.nz website – http://vegetables.co.nz/resources/posters.php

Alternatively a printed copy can be ordered using the printed resources order form – http://vegetables.co.nz/resources/order_form.php

The Vegetable Availability chart is featured in the current Fresh Inspiration magazine. Download a copy from http://vegetables.co.nz/resources/food_service.php

Fresh Inspiration focuses on food professionals, but it has a lot of general information.  For example, the current issue (Issue 11) also includes articles on Mike Van de Elzen of TV1’s, The Food Truck; the finalists in the 2011 secondary schools’ competition; the three WelTec students who won this year’s Nestle Toque d’Or competition; and information about Indian vegetables which is also available for download at – http://vegetables.co.nz/resources/booklets.php )

Three quick, easy and tasty recipes for you to try with delicious New Zealand tomatoes.

Passata

A delicious rich tomato mixture, which can be used in place of tomato purée, tomato juice or canned tomatoes. Using a crock pot or slow cooker is ideal for this recipe.

Makes about 500 ml

2 kg ripe red tomatoes, chopped

Place the tomatoes in a heavy based pan, bring to the boil, and simmer gently until very mushy. Strain through a sieve, or mouli to remove all seeds and skin. Wash the pan, and return the mixture to the pan. It will be quite runny. Return the pan to the heat and simmer gently until it has reduced and is the consistency of sauce. When cool, pour into containers. 
Cover, label and store in the deep freeze.

Cherry tomato salad

The bright green snow peas look great with the red cherry tomatoes. This is a quick and easy salad.

Serves 4

2 cups snow peas

3 cups cherry tomatoes

½ packet snow pea sprouts, cut in half

1-2 shallots, finely chopped

1 Tbsp lemon juice

1 Tbsp olive oil

2 tsp sugar

freshly ground black pepper to taste

Blanch snow peas in boiling water for 2-3 minutes until bright green and still a little crunchy. Drain and quickly cool under cold running water to prevent further cooking. Slice in half. Place snow peas and cherry tomatoes on serving platter. 
Scatter with snow pea sprouts. Place shallots, lemon juice, oil and sugar in a screw top jar and shake vigorously until sugar is dissolved. Drizzle over the salad. Season well and serve.

Quick and easy tomato sauce

This is a useful sauce and a great way to enjoy tomatoes.

Makes 1-2 cups

4-5 fully ripe tomatoes (300-400g)

1 cup chopped fresh mixed herbs e.g. basil, coriander or parsley

freshly ground black pepper to taste

Place all ingredients in a food processor and process until smooth. 
Pour into a jug and cover.
 Store in refrigerator for up to two days.
 Stir well before serving as it will separate on standing. Stir through cooked pasta or serve with cooked meat, chicken or fish.

For more recipes for using New Zealand tomatoes visit the meal ideas section of  www.vegetables.co.nz

The winners of The Great New Zealand Vegetable Dish were announced on November 1st

The overall winner was Sarah Stoney from Napier Girls’ High School for her Cauliflower rice and lime confetti salad; Teacher: Sarah Shand

The judges said winner Sarah’s salad was a clever, simple and inspirational dish, showcasing cauliflower.

Second place went to Rakayla McGartland from Waitaki Girls’ High School for her Cauliflower tasting plate: Blue cheese and cauliflower soup; Parmesan and parsley crumbed cauliflower; and Cauliflower fritters with cauliflower puree; Teacher: Pam Ambler

Third place went to Andrea Swart from Botany Downs Secondary School student for her Cauliflower soufflé with blue cheese and nutmeg; Teacher: Prue Rehu

The judges commended the two runners-up and said that the standard of the finalists was high, and congratulated the students and their teachers for their creativity.

All the finalists’ recipes and photographs are currently featured on the vegetables.co.nz website, and in December a free e-book download will be available from both HSI’s and vegetable.co.nz’s websites.

Earlier this year, HSI, in partnership with vegetables.co.nz, invited Year 11-Year 13 students to enter the 2011 cooking competition. The dish had to star cauliflower as the key ingredient, and use fresh New Zealand grown vegetables. Thirteen finalists from around the country were chosen, and their dishes recreated, tested and tasted by four judges. Those judges were Mark Wylie, Director of Kitchens, Sky City, Jeremy Schmid, Chef/Owner of Auckland’s Two Fifteen Bar & Bistro, Pip Duncan, Food Services Consultant, vegetables.co.nz, and Mark Dronjak, Chef and Schools Manager for HSI (the Hospitality Standards Institute).

Vegetables.co.nz and HSI congratulates the winning students, their teachers, the finalists, and all those who took up the challenge.

New research has found that combining broccoli with spicy foods, for example mustard, horseradish, radishes, cabbage, rocket, watercress, Brussels sprouts or wasabi can boost its cancer-fighting power.

A University of Illinois study found that if broccoli is eaten with spicy food that contains the enzyme myrosinase the health benefits are much higher than when either food is eaten alone.

Jenna Cramer, lead author of the study said “It’s no secret that many people cook the benefits right out of broccoli – it should be steamed lightly for 2-4 minutes to protect its healthful properties”.  However, even if broccoli is cooked too much, its health benefits can be increased by serving it with a spicy food. Alternatively, if you don’t like broccoli, try eating broccoli sprouts – they have similar cancer-fighting properties.

Scientists say eating as little as three to five servings of broccoli a week give cancer-protecting benefits.

The full article by AAP can be read at www.onfood.com.au/OF/OFNews/Spiced-green-fights-cancer-2371.aspx

 Whose entry are Jeremy and Mark judging?

Earlier this year, HSI, in partnership with vegetables.co.nz, invited Year 11-13 secondary school students to enter the ‘2011 The Great New Zealand Vegetable Dish’ competition; all recipes had to feature cauliflower. Entries were received from throughout NZ for the competition.

Judges were: Mark Wylie, Director of kitchens, SkyCity; Jeremy Schmid, Chef/owner, Two Fifteen, Auckland; Pip Duncan, Foodservice Consultant, vegetables.co.nz and Mark Dronjak, Schools manager, HSI.

The finalists’ recipes will be available from this website in November. The first, second and third placings will be announced and awarded in November.

The finalists are:

Waitaki Girls’ High School, Oamaru; student Rakayla McGartland, Cauliflower tasting plate;  Teacher: Pam Ambler

Wainuiomata High School, Wainuiomata; student Roger Whioke, Cauliflower parcels with spinach; Teacher: Sarah O’Neil

Te Kura Kaupapa a Rohe o Mangere, South Auckland; student Michaela McLoughlin, Cauliflower, kamokamo and horopito pickle; Teacher: Angela Batt

St Patrick’s College, Upper Hutt; student Patrick Cook, Cauliflower cake; Teacher: Nicola Potts

Southland Boys’ High School, Invercargill; student Nico Parry, Cauliflower croquettes; Teacher: Scott Richardson

Queen’s High School, Dunedin; student Chanelle Carter, Cauliflower medley served with soda bread; Teacher: Karen Oben

Palmerston North Girls’ High School, Palmerston North; student Sheila Cagaoan, Manawatu cauliflower and Foxton Beach crab tower; Teacher: Vanessa Taylor

Oxford Area School, North Canterbury; student Mitchell Fowler, Curried cauliflower with cardamom and mustard, served on yellow rice; Teacher: Maryon Beer

Nelson College, Nelson; student Richard Craig, Cauliflower duo; Teacher: Quinton Gately

Napier Girls’ High School, Napier; student Sarah Stoney, Cauliflower rice and lime confetti salad; Teacher: Sarah Shand

Howick College, Auckland; student Broghan Lamb, Decadent cauliflower soup with roasted red capsicum purée and toasted pumpkin seeds; Teacher: Rachel Emmanuel

Hamilton Girls’ High School, Hamilton; student Cassie Dean, Spicy cauliflower with chickpeas; Teacher: Irma Cooke

Botany Downs Secondary School, Auckland; student Andrea Swart, Cauliflower soufflé with blue cheese and nutmeg; Teacher: Prue Rehu

World Vegetarian Day, will be celebrated on Saturday, October 1 and is the start of Vegetarian Awareness Month. Show your support for vegetables by celebrating with delicious and versatile vegetable-based meals – and include non-vegetarians in your celebrations!

Come and join Heritage Auckland’s Executive Chef, Jinu Abraham, for a special World Vegetarian Day celebration menu suitable for vegetable lovers, vegetarians and vegans.

This delicious three-course set menu will be available for just $58 (incl. GST) per person from 7pm. Beverages are additional.

World Vegetarian Day Dinner Menu

Saturday, 1 October, 2011

HECTORS Restaurant at the Heritage Auckland, 35 Hobson St

Breads with olive oil

Entree

Smoked eggplant quenelle, crisp focaccia with avocado purée, kumara crisps and celery leaf salad

Main Course

Polenta crumbed artichoke with green pea risotto and radish salad, paprika tomato and onion sauce

 Or

Portobello mushroom and bean curd wrap, spinach and pine nut salad, mango chutney

Dessert

Orange and chocolate mousse slab with mandarin sorbet, confit pineapple and berry coulis

Note: no dairy or animal proteins are used in this menu.

Bookings are essential and there will be no door sales – please call (09) 979 7434 and mention the Vegetarian Day special. For more information visit www.heritagehotels.co.nz