Sang Choy Bow - 15 mins

• Click for a larger image

  1 packet of Flowerdale Farm Summer Shoots
• 1 tablespoon canola oil
• 750 g pork mince
• 2 cloves garlic, crushed
• 150 g snow peas
• 1 teaspoon sambal oelek*
• 1 tablespoon lime juice
• 1 medium red capsicum, thinly sliced
• 1 trimmed celery stalk, chopped finely
• 2 tablespoons light soy sauce
• 2 teaspoons white vinegar
• 8 large iceberg lettuce leaves
• 1 red onion, thinly sliced

Heat the oil in wok. Stir-fry pork and garlic for about 5 minutes or until pork changes colour and strain off excess cooking juices.

Add snow peas, sambal oelek, lime juice, capsicum, celery, red onion, soy sauce and vinegar. Stir-fry until vegetables are just tender. In the last 30 seconds of cooking, add half the packet of Summer Shoots and cook until they wilt.

Divide pork mixture among lettuce leaves and garnish with remaining Summer Shoots.

* Sambal oelek is chilli based sauce commonly used in Asian cuisine and available from most supermarkets.

Panzanella (Italian bread salad) - 10 mins

• Click for a larger image

• 80g punnet of Flowerdale Farm Sunflower Sprouts
• 1 jar of roasted capsicum strips, drained
• 2 punnets of cherry tomatoes or grape tomatoes
• Half a crusty baguette
• 10 anchovie fillets split lengthways (optional)
• 2 tablespoons capers
• 1 cup of Flowerdale Farm Continental Parsley Leaves
• 1/2 cup of Flowerdale Farm Basil Leaves
• 1 cup of Flowerdale Farm Rocket Leaves
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• Sea salt and freshiy cracked pepper to taste

In a large wok, heat the oil until smoking.  Add the garlic, onion, ginger and chicken, tossing the wok continuously. After two minutes, add the snow peas, baby corn, noodles and then soy sauce. Continue tossing, adding warm water, to keep the mixture wet. After a few minutes check that the chicken is cooked through, and serve.

FLAT NOODLE CHICKEN STIR FRY WITH BEAN SHOOTS - 20 mins

Click for a larger image

• 125 g packet Flowerdale Farm Bean Shoots
• 1 tablespoon of vegetable or peanut oil  
• 1 clove of garlic, crushed
• 1 onion, finely sliced
• 1 2cm knob ginger, grated
• 800g chicken breast, cubed
• 100 g snow peas, ends removed
• 8 spears fresh baby corn, halved lengthways
• 500 g thick Asian egg noodles (prepared according to packet instructions)
• 4 tablespoons soy sauce

In a large wok heat the oil until smoking and add the garlic, onion, ginger and chicken. Toss the wok often. After two minutes, add the other vegetables, noodles and then soy sauce. Continue tossing, adding warm water, to keep the mixture wet. After a few minutes check that the chicken is cooked through, and serve.

RICE PAPER ROLLS WITH GREEN TEA NOODLES AND SNOW PEA SHOOTS - 15 mins

• Click for a larger image

  100 g Flowerdale Farm Snow Pea Shoots, bottom third removed
• 500 g pork fillet
• 270 g packet rice paper sheets
• ½  Chinese white radish , peeled and cut in to 8cm x 1cm strips
• 200 g packet green tea noodles, prepared according to packet instructions
• 2 carrots, peeled and cut into 8cm  x 1cm strips
• 4 tablespoons Ponzu sauce*
• 4 tablespoons of thick sweet soy sauce
• 4 tablespoons of mirin*
• Juice of 1 lemon
• 1 teaspoon crushed garlic
• 1 teaspoon grated fresh ginger

Pre heat the oven to 180 degrees Celsius for 10 minutes.  Season the pork fillet and roast for approx. 20 minutes. Remove from oven and check that the pork is cooked by inserting a fine skewer. If the pork is cooked, there should be no resistance to the skewer and the juices should run clear. Allow to cool, then slice the pork into thin strips.
Prepare a large bowl of lukewarm water and a damp clean tea towel.

Place into the water one sheet of rice paper. When soft, place on the tea towel. Add small amounts of the carrot, radish, noodles, and pork horizontal in the centre of the sheet, ending with the noodles.

Fold the left side over the fillings and, using the bottom of the circle, roll it all up. Repeat until all fillings are all used.
To make the dipping sauce, combine ponzu sauce, soy sauce, mirin, lemon juice, garlic and ginger in a small bowl, and stir together.

*Ponzu is a Japanese citrus based sauce available from Asian grocer stores.
*Mirin is a sweet rice wine available in most supermarkets.

GOURMET 3 IN 1, HEART HEALTHY SALAD - 5 mins

Click for a larger image

• 2 x 125 g punnets of Flowerdale Farm Gourmet Mix
• 1/2 cucumber, sliced into thin strips
• 400 g  tin of chickpeas, drained and rinsed
• 400 g tin of red lentils, drained and rinsed
• 1/2 red onion, finely sliced
• 1 cup of Flowerdale Farm Continental Parsley leaves
• 300 g tempeh, cut into strips
• 1 heaped tablespoon wholegrain mustard
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil

In a lightly oiled fry pan, sauté the tempeh until golden on edges and warmed through. In a large salad bowl, gently toss together, gourmet mix, cucumber, chickpeas, lentils, onion, parsley and tempeh.  In a separate glass, mix the vinegar, oliveoil and mustard. Gently toss dressing through salad and serve immediately.

CUBED WATERMELON AND FETA WITH SUMMER SHOOTS - 5 mins

Click for a larger image

• 1 punnet Flowerdale Farm Mustard Cress Microgreens
• 1.5 kg watermelon
• 500 g Danish feta
• 150 g pumpkin seeds
• 1 lime

In a warm fry pan lightly toast the pumpkin seeds until golden. Cube the watermelon also into 5cm cubes and arrange on plate with feta cubes. Sprinkle over pumpkin seeds and Flowerdale Farm Mustard Cress. Serve immediately.

ANTIPASTO PLATE WITH FENNEL AND CHARD SALAD - 10 mins

Click for a larger image

• 1 punnet Flowerdale Farm Chard Microgreens
• 400 g assorted cured meats
• 125g packet grissini
• ½  fennel bulb or 2 baby fennel
• 2 tablespoons chopped Flowerdale Farm continental parsley
• 1 lemon wedge
• 1 teaspoon olive oil

With a sharp knife or mandolin shave the fennel into a bowl. Add the parsley, chard, juice from the lemon wedge and olive oil, and combine ingredients. Arrange on a large platter, the cured meats, grissini and the fennel and chard salad. Serve immediately.

PISSALDERIE TART WITH CHERVIL SHOOTS - 25 mins

Click for a larger image

• 1 punnet of Flowerdale Farm Chervil Microgreens
• 4 square sheets of puff pastry
• 4 brown onions, finely sliced
• 100g black olives
• 400ml of passatta*
• 10 anchovy fillets, halved lengthways
• 1 clove of garlic
• 1 tablespoon butter
• 1 tablespoon olive oil

Preheat the oven to 170 degrees Celsius. Sauté the onion with butter and oil in a heavy based saucepan until translucent. Add passatta and simmer until the mixture becomes very thick.

Take the pastry and fold over each side to create a lip around the square. Fill the centre with the onion mixture then top with olives and anchovies to create a trellis.

Bake in the oven, until pastry is crisp, golden and easily lifts from the tray, (approximately 15 minutes). Allow to cool slightly and garnish with the chervil Microgreens just before serving.

*Passatta is an Italian style cooked tomato concentrate available from most supermarkets

CRUMBED BOCCONCINI BALLS WITH MACHE AND RADICHIO SALAD - 15mins

Click for a larger image

• 1 punnet of Flowerdale Farm Mache Microgreens
• 400g baby bocconcini, drained
• 200g Japanese breadcrumbs
• 1 cup plain flour
• 1 egg, lightly beaten
• 1 head of radicchio
• 1 lemon
• 1 litre of vegetable oil for deep frying

Heat the oil in a pot over gentle heat. Coat each ball firstly with flour, followed by egg wash and then with bread crumbs. Test the oil to see if it is hot enough by submerging one ball and seeing if it sizzles immediately. In batches of 5, fry the balls in the oil for approximately 20-30 seconds, until golden.

Serve the balls in cups of radicchio leaves and garnish with mache and lemon wedges.

LAMB CUTLETS WITH ROSEMARY BUTTER, ROAST BABY BEETS AND WATERCRESS - 35 mins

Click for a larger image

• 1 bunch of Flowerdale Farm Watercress
• 12 lamb cutlets
• 1 bunch baby beets, peeled
• 200g butter
• 1 stalk of rosemary, finely chopped
• ½ cup walnuts, lightly toasted

Pre-heat the oven to 180 degrees Celsius.

Bring the butter to room temperature and mix the rosemary into it. Place butter over a piece of cling film and, using the film, mould it into a cylinder before rolling up. Twist both ends and place in fridge to set. Coat the baby beets with some olive oil and roast in the oven for 20 minutes.

Meanwhile, heat a large, lightly oiled saucepan and fry the lamb cutlets for 2 minutes each side. Turn off the heat to the pan and let the lamb rest in the pan until the beets are ready.

Serve the lamb on a plate on top of a bed of watercress, with the beets. From the cylinder of butter, cut small discs and place over the lamb to melt. Sprinkle the dish with the toasted walnuts and serve.

CHILLI CRAB OMELETTE WITH SHISO AND CREME FRAICHE - 10 mins

Click for a larger image

• 1 punnet of Flowerdale Farm Shiso Microgreens
• 300g crab meat, roughly chopped
• 8 eggs
• 1 tablespoon butter
• 1 large red chilli, finely chopped
• 2 tablespoons fresh dill, finely chopped
• Crème fraiche or sour cream to serve

Whisk the eggs until light and fluffy. Heat a well buttered fry pan and add a quarter of the egg mix.

Break up the ommellette with a wooden spoon, bringing the cooked egg to the centre of the pan and allowing the uncooked egg to flow to the outside. Scatter a quarter of the dill, chilli and crab meat over one half of the ommelette, Allow the egg to set on the bottom of the pan before folding over and serving onto a warmed plate. Scatter the fresh shiso leaves over the omelette and serve with a dollop of sour cream or creme fraiche.

ZUCCHINI FLOWERS STUFFED WITH GOATS CHEESE AND A GREEN OLIVE SALSA - 20 mins

Click for a larger image

• 12 Flowerdale Farm Zucchini Flowers
• 200g goat’s cheese
• 100g ricotta
• cracked pepper
• 2 lemons
• 2 eggs, lightly beaten
• 1 cup of plain flour
• 2 cups of Japanese bread crumbs
• 1 litre of vegetable oil for frying
• Sea salt flakes
• 1 cup of pitted green olives
• 1 red chilli, seeded and finely chopped
• 1 clove of garlic, crushed
• 2 tablespoons olive oil

Heat the frying oil in a pot over gentle heat. Mix together in a bowl, both cheeses, a grind of pepper and the zest of one lemon. Carefully open the flower heads and stuff the cheese mixture in, closing with the leaves of the flower with a gentle twist. Coat the entirety of flowers firstly in flour, then egg, then breadcrumbs and set aside.

In a blender, blitz together the olives, chilli, garlic and olive oil to make the salsa. Check that the oil is hot enough by dipping in a portion of a flower. If it sizzles it is ready. Fry flowers in batches of three until golden (approximately 30- 60 seconds).