Sang Choy Bow - 15 mins

• Click for a larger image

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

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, juice, capsicum, celery, red onion, sauce and vinegar, stir-fry until vegetables are just tender, in the last 30 seconds add half the packet of snow pea shoots and cook until they wilt.

Divide pork mixture among lettuce leaves and garnish with remaining shoots.

Panzanella (Italian bread salad) - 10 mins

• Click for a larger image

  1 container of Flowerdale Sunflower Sprouts
• 1 jar of roasted capsicum strips (drained)
• 2 punnets of cherry tomatoes or grape tomatoes
• Half a crusty baguette
• 10 anchovies split lengthways (optional)
• 2 tablespoons capers
• 1 cup of parsley leaves
• 1/2 cup of basil leaves
• 1 cup of rocket leaves
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• Salt and pepper

Firstly roughly chop the bread in to 3cm square pieces. Place these in a bowl and sprinkle over all the vinegar and half the olive oil. Toss the bread around and set aside.

n a separate bowl combine all other ingredients and mix well.

Now add the bread pieces and again mix well. Drizzle over remaining olive oil and cracked salt and pepper and serve.

FLAT NOODLE CHICKEN STIR FRY WITH BEAN SHOOTS - 20 mins

Click for a larger image

• 1 packet Flowerdale Beanshoots
• 500gm thick Asian egg noodles (boiled and strained with cold water)
• 800gm chicken breast (diced)
• 100gm snow peas (top and tailed)
• 8 spears fresh baby corn or tinned (halved lengthways)
• 4 tablespoons soy sauce
• 1 onion (sliced finely)
• 1 clove of garlic (crushed)
• 1 2cm knob ginger (crushed)
• 1 tablespoon of vegetable or peanut oil

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

  1 packet flowerdale snow pea shoots (bottom third removed)
• 500gm pork fillet
• 270 gm packet rice paper sheets
• ½ Chinese white radish (peeled and cut in to 8cm *1cm strips)
• 200gm packet green tea noodles (boiled and strained with cold water)
• 2 carrots (peeled and cut into 8cm *1cm strips)
• Ponzu sauce
• 4 tablespoons of sweet Soy (thick)
• 4 tablespoons of mirin (sweet rice wine)
• Juice of 1 lemon
• 1 teaspoon crushed garlic
• 1 teaspoon grated fresh ginger
  

Pre heat the oven to 180 degrees (10 minutes) then roast the pork for 10 to 20 minutes depending on thickness. Remove from oven and cut to check that it is cooked properly. Allow to cool.

Arrange a bowl of lukewarm water, a damp tea towel the rice paper sheets, strips of radish, cut strips of pork, strips of carrot, snow pea shoots and the noodles.

Place into the water one sheet of rice paper, when soft place on the tea towel, add all ingredients horizontal in the centre of the circle, ending with the noodles.

Fold the left side over the fillings and using the bottom of the circle roll it all up.

Repeat this until fillings are exhausted.

To make the dipping sauce, combine all ingredients, and stir together.

GOURMET 3 IN 1, HEART HEALTHY SALAD - 5 mins

Click for a larger image

• 2 packets flowerdale sprout farm 3 in 1 mix (Gourmet Mix of red lentils, Alfalfa & Snowshoots)
• 1 half cucumber (peeled in to strips)
• 1 tin of chickpeas (drained)
• 1 tin of red lentils (drained and rinsed)
• 1/2 red onion (sliced finely)
• 1 cup of fresh parsley leaves
• 300gm packet of tempeh (cut any way you like)
• 1 heaped tablespoon grain 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, set aside. Mix the vinegar oil and mustard in a glass and add to all other ingredients in a large salad bowl. Toss to combine and serve.

CUBED WATERMELON AND FETA WITH SUMMER SHOOTS - 5 mins

Click for a larger image

• 1 packet Flowerdale Mustard Cress
• 1.5 kg of watermelon
• 500 gm Danish feta
• 150 gm pumpkin seeds
• 1 lime

Cut the feta in to 5 cm cubes and using the lime, grate the zest over the cubes, set aside. In a warm fry pan lightly toast the pumpkin seeds until golden. Cube the watermelon also and arrange on plate with feta cubes. Sprinkle over pumpkin seeds and shoots.

ANTIPASTO PLATE WITH FENNEL AND CHARD SALAD - 10 mins

Click for a larger image

• 1 packet Flowerdale Sprout Farm Chard
• 400gm assorted cured meats
• 125gm packet grissini
• ½ fennel bulb or 2 baby fennel
• 2 tablespoon chopped parsley
• 1 lemon wedge
• 1 teaspoon olive oil

With a sharp knife or mandolin shave the fennel in to a bowl. Add tho this parsley, lemon juice and olive oil, combine. Arrange on a large plate, the meats, grissini, fennel and garnish with the chard.

PISSALDERIE TART WITH CHERVIL SHOOTS - 25 mins

Click for a larger image

• 1 packet of Flowerdale Chervil Shoots
• 4 square sheets of puff pastry
• 4 brown onions
• 100gm black olives
• 400ml of passatta
• Small jar of anchovies
• 1 clove of garlic
• Tablespoons of butter and olive oil

Preheat the oven to 170 degrees Celsius. Slice the onions finely and sauté with butter and oil in a heavy based saucepan until translucent. Add to this tomato sauce 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 halved anchovies to create a trellis.

Bake in the oven until pastry is crisp, golden and easily lifts from the tray, (approximately 15 minutes) When serving, garnish with the chervil shoots.

CRUMBED BOCCICINI BALLS WITH MACHE AND RADICHIO SALAD - 15mins

Click for a larger image

• 1 packet of Flowerdale Mache
• 400gramsof baby boccicini (drained)
• 200 grams Japanese breadcrumbs
• 1 cup 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 then with bread crumbs. Once all are coated, test the oil to see if it ready by submerging one ball and seeing if it sizzles. In batches of 5 fry the balls in the oil for approximately 20-30 seconds.

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

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

Click for a larger image

• 1 bunch of Flowerdale Watercress
• 12 lamb cutlets
• 1 bunch baby beets
• 200grams butter
• 1 stalk of rosemary
• ½ cup walnuts (lightly toasted)

Pre heat the oven to 180 degrees Celsius

Bring the butter to room temperature and add to it chopped rosemary. 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. Peel the baby beets and coat with some olive oil before roasting in the oven for 20 minutes.

While roasting 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 the plate with the beets. From the cylinder of butter cut small discs and place over the lamb to melt. Finish the plate by adding the washed cress and walnuts.

CHILLI CRAB OMLETTE WITH SHISO AND CReME FRAICHE - 10 mins

• 1 packet of Flowerdale Shiso

  Click for a larger image

• 300 grams crab meat
• 8 eggs
• 1 large red chilli
• 2 tablespoons fresh dill
• 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.

Add to this a quarter of the dill, chilli and crab and stir in. Allow the egg to set on the bottom of the pan before folding over and serving.
Apply the same method to cook the remaining three omlettes before serving with fresh shiso leaves.

If you like, dollop with some sour cream.

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

Click for a larger image

• 12 Flowerdale Zucchini Flowers
• 200 gm goat’s cheese
• 100gm ricotta
• 2 eggs (lightly beaten)
• 1 cup of flour
• 2 cups of Japanese or regular bread crumbs
• 1 litre of vegetable oil for frying
• 2 lemons
• Sea salt flakes
  
  
• 1 cup of pitted green olives
• 1 red chilli
• 1 clove of garlic
• 2 tablespoons olive oil

Heat the 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. Coat the entirety of flowers firstly in flour, then egg then breadcrumbs and set aside.

In a blender blitz together all the ingredients 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)

Serve flowers with sea salt and fresh wedges of lemon