Recipes by Peter Wright Cornish 800g puff pastry Thai fish 1kg fresh white fish fillets Chicken 1½ cups coconut cream pasties ½ brown onion cakes with 1 tbsp dried chillies and cups laksa paste 1 medium carrot 5g lemongrass 120g vermicelli noodles 2 stems celery Asian 1 long red chilli vegetable ½ bunch chinese broccoli An old 1 cup peas (shelled) coleslaw 1 clove garlic laksa 1 stem spring onion favourite full of 1½ large washed potato 1 tbsp turmeric 1 medium brown onion vegetables, great 1 turnip or swede (optional) Fantastic fish 1 tsp ground coriander This delicious 60g beanshoots for a snack or for 1 clove garlic cakes enhanced ¼ brown onion rich and spicy 1 tomato school lunches 1 sprig thyme with a wonderful 1 tbsp coconut cream soup makes a 1 bunch bok choy or picnics salt & pepper to taste crisp Asian ½ cup breadcrumbs great meal full of 1 tsp dried onions 1 large egg coleslaw salt to taste wonderful Asian 4 stems coriander 1 tbsp milk ¼ cup vegetable oil flavours 2 chicken breasts or thighs Serves 4 to 6 1 tsp sugar 1 small chilli ½ tsp sesame oil ½ medium carrot 1 lemon 1 sprig basil TIP Peel and cut onion, garlic, potato, chinese cabbage Serves 4 Try serving the celery and carrots into 1cm dice (can 2 sprig coriander Cornish Pasties also use, swede, turnip, pumpkin, ½ medium carrot Finely chop spring onion and peel and with a home style optional). Rinse and pick thyme. 2 sprig vietnamese mint cut onion into 1cm dice. Pick and wash Serves 4 to 6 coriander, basil; wash and trim bok choy fruit and tomato Pour oil into heavy based saucepan, and Chinese broccoli; peel and julienne chutney heat and sauté without colour, garlic, carrot; remove core from tomato and cut onion, carrot, potato and celery for a into 2cm dice. Remove skin from chicken few minutes, remove from heat. Allow TIP and cut into 2cm dice. Soak noodles in vegetable mixture to cool, add peas and If you’re looking hot water for 10min. thyme and check seasoning. Cut puff for a slightly pastry into circles, the size will depend healthier version Pour oil into heavy based saucepan, heat, on how large your pasties need to be. try using light add laksa paste, diced onions and sauté coconut milk and 1min. Add diced chicken and sauté for Pre-heat oven to 180°c. Remove egg select fat and 1min, add coconut cream and simmer from shell and place in mixing bowl, add skin-free chicken until chicken is tender approximately milk and mix thoroughly. Place sufficient Remove skin from fish fillets. Cut fish into breasts 10min. Add bok choy, Chinese broccoli, vegetable mixture into the centre of the TIP pieces, puree in a food processor, remove tomato and carrot and simmer for 2min pastry circle. Brush the edges with egg Thai fish cakes and place in bowl in fridge. Finely slice Cut the cabbage into quarters, cut until Chinese broccoli is tender. Check mixture and fold the pastie into shape can be made the inner part of the lemongrass. Peel core out of the cabbage, remove outer seasoning, if you like a hotter soup and crimp the edges. Place a few fork a day before onion and garlic and roughly cut. Wash leaves, wash remaining cabbage and add fresh chopped chilli. holes in pastry to allow steam to escape and/or wrapped and pick and chop fresh coriander. Wipe drain. Shred Chinese cabbage leaves. during cooking. Place on baking tray and tightly and long chilli and cut in half removing core Place noodles evenly in soup bowls and Wash and peel carrot, cut into very thin bake until golden brown. frozen and seeds, cut vertically into thin strips pour hot soup over. Garnish with bean and finely chop. Place lemongrass, onion, strips, if you have a Japanese spiral cutter shoots, basil, dried onion and coriander. garlic, dried chilli, turmeric, pepper, salt, use that. Wash, pick and shred coriander coconut milk and coriander powder into and Vietnamese mint. Cut lemon in food processor and puree. Remove from half and squeeze juice into a bowl, processor and mix with fish puree, add add sesame oil and sugar add cabbage, chilli and coriander. If mixture is too wet carrot, coriander and Vietnamese mint. add small amounts of fresh bread crumbs Season with salt and pepper. until firm enough to handle. Using your Pour vegetable oil into heavy based hands mould into shape then dip into saucepan, heat and shallow fry fish bread crumbs to coat outer surfaces, cakes. Serve with Asian coleslaw and place in fridge. and sweet chilli sauce. Published by Melbourne Wholesale Fruit, Vegetable and Flower Market 2011 Distributed by your friendly, local independent greengrocer. © Copyright Melbourne Market Authority & Peter Wright Roasted 2 Roma tomatoes Vegetable 1 large brown onion Roasted ¾ brown onion Zucchini ½ large zucchini torte with 1 large zucchini tomato 1 clove garlic 20 sheets filo pastry 1 large stalk celery 5 Roma tomatoes and tomato 40g butter pumpkin 300g button mushrooms soup 1 tbsp sugar tart 60g shaved parmesan and cous 2 red or green capsicums salt to taste 1 sprig basil cous pastry 6 medium tomatoes Delicious cracked black pepper to taste This tart is easy salt & pepper to taste 3 large eggs hearty roasted 1 sprig basil to make and ¾ cup milk tomato soup ½ cup tomato puree 6 large eggs This vegetarian impressive to serve, 1 sprig thyme 1 sprig continental parsley 80g feta dish is very great as a snack 1 sprig rosemary 1 sprig oregano Serves 4 – 6 impressive and or serve with a 1 tsp ground coriander 1 tsp honey the cous cous tossed salad 1 tsp ground cumin 800ml water pastry gives it a 1 tbsp ketjap manis Serves 4 modern touch 1 tbsp olive oil salt & pepper to taste Stir-fried 500g flat rice noodles Pumpkin Couscous Pastry 180g broccolini ½ peeled pumpkin Asian 1 stem spring onion 600g couscous greens 2 bunches bok choy 6 slices of fresh with rice 1 bunch choy sum Penne 500g penne bread breadcrumbs noodles 50g snow peas Pasta with 2 tsp chilli salt to taste 80g beanshoots mushrooms 50g pitted black olives 3 large eggs 2 tbsp soy sauce Peel and cut onion into 1cm dice, peel 60g rocket 200g shaved parmesan Wonderful 2 tbsp oyster sauce and finely chop garlic. Pick, wash and rocket and 150g button mushroom 1 tbsp olive oil combination 1 clove garlic finely shred basil, oregano and parsley. chilli 40g shaved parmesan Serves 12 of crisp greens 10g fresh ginger Core tomatoes and cut in half. Place ¼ red onion stir fried with salt to taste tomatoes on trays, brush with oil, season 1 sprig continental parsley Full flavoured 2 tsp oil olive authentic Asian 1 tbsp vegetable oil with pepper, salt, garlic and basil, then Pre-heat oven to 180°c. Peel and cut flavours ½ tsp sesame oil pastas dish that ¼ cup white dry wine TIP Preheat oven to 170°c. Wash zucchini, roast in oven at 120°c for 40min. onion into 1cm dice. Wash and cut Serves 4 TIP is easy to prepare 1 tsp crushed garlic Save some of pat dry, cut in half lengthways and slice. zucchini, celery, red capsicum, tomato, Ensure oven Pour oil into heavy based saucepan and and serve Juice ½ lemon the fetta for the Wash and cut core from tomatoes & dice salt & pepper to taste and pumpkin into 1cm dice. Slice TIP Soak rice noodles in cold water for temp is set low heat. Add diced onions, sauté for 1min. top of the tart into 2cm squares. Wash, dry then pick Serves 4 mushrooms. Break eggs into a bowl, Vary any of the 10min to soften, drain and set aside. and tomatoes Add honey, sugar and caramelise, then and allow this and finely shred basil leaves. Shave add milk and season, mix thoroughly aren’t black as tomato puree. When tomato is roasted, greens used in Peel and finely chop garlic and ginger. TIP Pick, wash and finely chop parsley to brown a little parmesan block. Place tomato & zucchini and set aside. burnt or charcoal mix with hand blender, strain and add this recipe to suit Wash and slice spring onions. Rinse and Ask your local and chilli together. Peel and cut onion when cooking to onto oven tray and drizzle with oil, will pass through to saucepan. Add 80% of basil, oregano To make pastry, steam and mash pumpkin, your taste and cut broccolini into 5cm lengths. Wash greengrocer for into ½cm dice, also peel and finely arouse the smell season, and roast for 15min. Remove the smell and and parsley and simmer for 3min. Check allow to cool. Soften couscous in boiling seasonal variety and cut leaf vegetables (bok choy and different types chop garlic. Wash rocket. Slice and give a slight tray from oven and cool. Cut feta into flavour of seasoning. Serve hot and garnish with water until tender, drain and mix choy sum) plus wash and trim snow peas. of mushrooms to mushrooms. Fill saucepan with water, nutty flavour pieces about 2cm and melt butter. the soup remaining fresh herbs. with pumpkin. Add fresh breadcrumbs, Fill saucepan with water, add salt and add texture and add salt and bring to the boil, cook Cut filo pastry into squares that will line grated cheese, egg, olive oil, salt and bring to the boil, blanch broccolini variety to pasta penne until tender (al dente) and your muffin tin with about 2 -3cm of over TIP pepper. Brush springform tin lightly with and refresh with ice cold water. and other dishes refresh in cold water and drain. Squeeze hang. Brush filo with butter placing 6 to 8 This couscous oil and with your fingers press in pastry a little lemon juice on cooked pasta sheets on top of each other. Spray muffin tart is a great making sure it is evenly distributed to Pour sesame and vegetable oils and mix thoroughly. tin with oil spray or brush with butter, line alternative to the 1.5cm in depth. into heavy based saucepan or wok Pour oil into heavy based saucepan, heat, muffin tin with filo pastry allowing over traditional pastry to a medium heat and add onion, Pour vegetable mixture over pastry add onions, garlic and mushrooms and hang. Crack whole eggs into a mixing tart with less garlic, ginger and quickly stir-fry. and bake for 45 -60min until pastry is sauté for a few min. Add chilli and wine bowl, mix well and season with salt and time involved in Toss through broccolini, snow peas golden and crisp. Rest for 30min, and simmer for several mins, check pepper. Place even amounts of zucchini, making, resting and leaf vegetables. Toss through remove from tin, cut and serve. seasoning, add salt and pepper. Mix in tomato, feta, parmesan, basil in filo and proofing noodles, add soy sauce and oyster sauce, rocket, heat through then add penne tart cases. Fill with egg mix and bake at the pastry tossing until completely heated through. 170°c for 20min or until egg mix is set. Check seasoning. Add bean shoots and tossing until penne is hot. Serve hot with Serve warm with a tossed salad. spring onions, quickly toss and serve. freshly shaved parmesan cheese.