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May
ENJOY THE BEST OF AUTUMN PRODUCE
Experience the sweet, nutty flavour of Chestnuts
that can be cooked in a microwave in six minutes. Ugly yes, but celeriac
has a beautiful flavour, Brussels sprouts take on a new image. Aniseed
is prized by Italians. The apple season is shaping up to be one of the
best in terms of quality. Granny Smiths are now as good for eating as
they are for cooking. Navel oranges are always superb after the first
frost.
The romance (and aroma) of roasted chestnuts sold on a street corner in
Rome, in the rain.
HEALTHY, DELICIOUS CHESTNUTS
Grown mainly in north east Victoria in historic
Beechworth, chestnuts are available until about July. Not truly a nut,
chestnuts are a nutritious starch being low in saturated fat, high in
fibre and a good source of B and E vitamins, potassium, magnesium and
folate.
While fiddly to peel, they can be cooked in minutes
and are well worth the patience and time. People in Europe and Asia
enjoy their sweet nutty flavour and texture similar to a roast potato.
Varieties available include de coppi marone, purton’s pride and
buffalo
queen. Select large chestnuts that are heavy for their size. They are
best stored in a brown paper bag or airtight container in the
refrigerator when they will keep for up to two weeks.
Chestnuts go with onion, leeks, bacon or pancetta,
Brussels sprouts, green beans, celery, carrots, ricotta, gourmet
sausages, chicken, pork, quail, apples, honey, brandy and rum. Add
cooked chestnuts to soups, stews, vegetable dishes, stir-fries, stuffings for chicken, pork or mushrooms. Use in
pancake fillings, poach in a vanilla syrup or cook and process until
fine for cakes or a chocolate mousse.
Australian fresh season chestnuts
TO PREPARE AND COOK CHESTNUTS
Before cooking, it’s essential to cut a large cross
on the flat side of the brown shell with a small sharp knife to prevent
chestnuts bursting during cooking. After cooking, wrap chestnuts in a clean tea towel
then peel while warm by removing the tough outer shell and inner skin.
To Microwave – place 500 g chestnuts in a single
layer on a microwave safe plate. Microwave on High for 5-6 minutes,
stirring once during cooking. Peel and enjoy !
To Bake – place on a tray and bake at 200 C for
15-20 minutes, until shells split.
To Boil – add chestnuts to a pan of cold water.
Bring to the boil, cover and simmer for 20 minutes or until flesh is
tender. (Best method for chestnut puree.)
To Roast or Barbecue – place slashed chestnuts in a
heavy pan, on a grill or in an open fire for 15-20 minutes, until their
skins have split and flesh is tender.
BRUSSELS SPROUTS
 Cultivated in the 16th Century in Belgium, Brussels
sprouts resemble miniature cabbages. They are a good source of vitamins
A and C. They are also much maligned by people who have eaten overcooked
Brussels sprouts. Over-cooking gives them a strong odour. When cooked
for a short time they are mild and crunchy. Small, bright green Brussels
sprouts with compact heads will be sweeter. Store unwashed sprouts in an
airtight plastic bag in the refrigerator for up to 3 days.
Brussels sprouts go with butter, bacon, garlic,
ginger, chestnuts, pancetta, ham, parmesan, fetta, almonds, walnuts, soy
sauce, nutmeg. Slice them finely for salads or slice and stir-fry with
oil, garlic, ginger, soy sauce and slivered almonds. Slice and cook
quickly with butter, garlic and chopped bacon and serve with grated
parmesan.
CELERIAC
 This ugly brown root is a cousin of celery and was
introduced to England from Egypt in the 18th Century. It has the most
delicious flavour like strong celery crossed with parsley. Choose
medium, heavy celeriac with smooth skin. Peel bulbs thickly. Because
celeriac goes brown when cut, drop pieces into water with a splash of
lemon juice then cut as desired.
In regional French restaurants Celeriac Remoulade
is a favourite dish where raw celeriac is grated and tossed in a mustard
flavoured mayonnaise. Celeriac makes a magical vegetable puree when
simmered in chicken stock and pureed with a little of the stock, butter
and cream. It’s fantastic with grilled salmon, lamb cutlets, roast
chicken or pork. Treat celeriac like other root vegetables so use in
salads, soups, vegetable dishes, stews, mash or chips.
ANISEED (known as Finocchio, Florence Fennel)
Once you try this crisp white bulb you’ll come to
enjoy its lively aniseed flavour and crunchy texture in salads. When
cooked in soups, stews, risotto, vegetable dishes or a mash, the flavour
becomes more subtle and texture soft and melting. In Italy aniseed is
served as an entrée, thinly sliced and dressed with virgin olive oil and
garnished with shaved parmesan and lemon zest. It’s also offered at the
end of a meal as a palate cleanser with sliced orange or apple and eaten
like fruit.
Choose firm, crisp bulbs and remove the tough outer
leaves. Round aniseed are generally sweeter in flavour than the
elongated aniseed. Use the green feathery leaves as you would dill.
Aniseed goes with onion, garlic, olive oil,
prosciutto, potatoes, artichokes, tomatoes, pink and white fish, prawns,
chicken, veal, pork, Parmesan, orange, pear, lemon zest, dry white wine
and pernod.
IMPERIAL MANDARINS
It’s an excellent season for mandarins with good
crops coming from Gayndah and Mareeba in Queensland. Mandarins are great
for children because they are so easy to peel and eat. Mandarins are
packed with Vitamin C, helpful in warding off winter colds.
PS. From May 20, look out for Californian cherries
like popular Bing and other dark varieties. Also, do try the exquisite,
sweet white Rainier cherries.
Regards,
David Harris. © Harris Farm Markets P/L
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