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

Sign up to vegetables.co.nz’s Recipe Club before September 15, 2011, and you will receive a free vegetable wall year planner and a free height chart.

Go to the box on the right hand side of the vegetables.co.nz Home Page to subscribe to the vegetables.co.nz Recipe Club.  Once your Recipe Club subscription is confirmed you will be contacted for mailing details. Please allow up to a month for completion of your order.

Sign up now for a recipe using fresh New Zealand grown vegetables to be emailed to you every month. Follow the link at the top right of the Home page.

You will be directed to this page where you can fill in the form.

Vegetables.co.nz will email you a recipe every month. However, you don’t have to wait for the email – you can search for recipes using specific New Zealand grown vegetables in the search box, located above the link for the email recipe.

Three Wellington Polytechnic (Weltec) students are ecstatic over their Nestlé Toque d’Or win on Monday, 18 July. Students, Lillian Poulgrain and Star Yu went head-to-head with 22 other culinary students from around the country. During a gruelling 2½ hour live kitchen cook off, they created six covers of a three-course meal. Restaurant service student Melissa Lind, the third member of the team, served the dishes to judges and attending VIP guests. New Zealand grown vegetables featured throughout the meal.

The WelTec team praised their tutors Scott Campbell, Ray Morrell and Peter Bessling who had played a major role in helping them to achieve success. Scott Campbell said he was delighted his students had won as it was well-earned recognition of the hard work and effort put into preparing for the event. “The long hours of training and commitment on the part of everyone in the team resulted in an outcome that has exceeded all of our expectations.”

Nestlé Toque d’Or Event organiser, Pip Duncan, said the event was a huge challenge for competitors. “There’s a tight timeframe to work to and an intensive judging criteria. Students have to be in top form on the day because any slip up will cost the team dearly.”

Students were judged in areas ranging from the taste of the food presented, through to knife skills and front-of-house beverage delivery and service. Menus were prepared in advance of and were assessed by the judges for correct use of terminology and recipe development.

Nestlé Toque d’Or is the country’s longest running and most prestigious student cookery and food service event. It is held in 17 countries around the world and has launched the careers of world-famous chefs, including Jamie Oliver. The event is designed to simulate the pressure of a real working team environment.