Camden Community Garden has encouraged local foodies to source produce from our gardens and as such over recent months has supplied several local eateries with fresh herbs and the occasional vegetables from our patch.
Our herbs are available for sale at the local produce markets 2nd and 4th saturday at the Town Farm outside these times subject to availability and seasonal variations, contact us via our home page details should your establishment wish to source fresh herbs.
Local eateries and suppliers that have already taken our fresh herbs on include:
Enzos Italian Restaurant and Pizzeria - (02) 4655 7901
Fan Thai Camden - (02) 4655
9310
Barenz - (02) 4655 2400
Deli D'Lish - (02) 4655 3544
Elm Tree Cafe - (02) 4655 6767
Squeeze and Grind - (02) 4655 5663
Argyle Gourmet - (02) 4655 8510
FOOD.DRINK - 0466 071 766
Trattoria La Vigna - (02) 4655 8000
Tildsleys Butchery - (02) 4655 8018
Macarthur Country Meats - (02) 4655 2062
ArtHouse Narellan (we also collect coffee grounds from these guys)
ArtHouse Narellan (we also collect coffee grounds from these guys)
Follow to next page for recipes.
 |
| Rosemary potatoes |
Mint chocolate chip ice cream
Pan seared chicken with tarragon butter sauce
Pancetta sage onion stuffing
Rosemary potatoes
Stinging Nettle Soup
 |
| Pan seared chicken with tarragon butter sauce |
Pickled Beetroot
ReplyDelete4 large beetroot
3/4 cup water
1 1/2 cups white vinegar
3/4 cup sugar
1/2 teaspoon peppercorns
1 bay leaf
2 cloves
1/2 teaspoon mustard seeds
1/2 cinnamon stick
1/4 teaspoon salt
Prepare the beetroot by trimming the stems down to about an inch in length, keep tails on and remove dirt by washing.
Cook in boiling water until tender(like spuds)
Wearing rubber gloves,(if you like) rub skins, stems and tails off beetroot. Leave whole or cut into wedges or slices and put into sterilised jars.
Into a saucepan , put all other ingredients and bring to boil, simmer for 5 mins.
Strain the liquid through a sieve and discard spices, pouring liquid into jars until beetroot is covered.
Seal and store in a cool place. Pickled beetroot can be stored in the fridge for many months.
COCA-COLA CHICKEN ( PERU )
DeleteTHIS A VERY DELICIOUS PERUVIAN DISH FOR SUMMER & EASY TO DO IT !!
8 PIECES OF CHICKEN DRUMSTICKS
MARINATED IN :
1 COCA - COLA CAN
2 TBP BROWN SUGAR
3 TBP HONEY
1TBP SALT
1/2 TSP CINNAMON POWDER
1 TBP MINCED GINGER
1 TBP MINCED GARLIC
1/4 CUP SOY SAUCE
3 TBP SESAME OIL
CHOPPED SHALLOTS FOR DECORATION
IN A SMALL BOWL MIX ALL INGREDIENTS TOGETHER, THEN MARINATE THE DRUMSTICK AND LEAVE IT FOR 2 HOURS BEFORE COOKING. THEN IN A PAN WITH SOME OIL WHEN IS HOT ADD EVERYTHING AND COVER IT. AFTER 5 MINUTES PUT IN MEDIUM HIGH AND STIR IT, THEN ADD 1 CUP OF HOT WATER LEAVE IT FOR ANOTHER 20MNS, AND ITS READY !! PUT SHALLOTS ON TOP WHEN SERVE AND ACCOMPANY IT WITH SMASHED POTATOES OR WITH A NICE GREEN SALAD, ENJOY IT !!
OKRA
ReplyDeleteThis Recipe came from C Vleeskens after a chance meeting at the produce markets, i had questioned how Okra was prepared and eaten given that it can be a slimy customer.
Reference - The Complete Middle Eastern Cook Book by Tess Mallos -Landsdowne Press 1983).
To prepare OKRA- wash, dry, then put in vinegar (1/2 cup to each 500g). Leave for 30 mins. Make sure vinegar is covering all pieces- may need to turn them regularly. Then drain and rinse well. Dry before using in cooking. This gets rid of the slime.
Attached is my favourite recipe (however I don't use any salt).