TAHOE FARMERS MARKET COOKING RECIPES

Method

• Half the cucumber length ways and remove seeds
• Finely slice on the angle
• Place in a colander and sprinkle with 2 Tbls salt
• Gently mix, place the colander in a bowl and leave to cure for 20 mins
• After 20 mins rinse the cucumbers in water and gently squeeze out all the liquid
• Place on a trey with a towel as you do this
• Now mix the remaining ingredients together
• Place cucumber back in a clean bowl and add the rest of the ingredients
• Mix well and refrigerate for service

Method

• Pan fry salmon skin side down on a medium heat until crispy
• Flip and cook to desired temperature

Method

• Place yuzu, blood orange, Dijon and xanthum gum in 22-quart Cambro
• Using immersion blender slowly add the oil until all is combined

Method

• Place arugula and pea shoots into a large mixing bowl
• Tear leaves off the radishes and add to bowl
• Cut radishes into various shapes and sizes for different flavors and textures and add to the bowl
• Cut up strawberries and add to bowl
• Add raspberries to the bowl
• Season lightly with fresh ground salt and pepper
• Dress lightly and mix
• Place on a serving bowl or plate sprinkle the cheese over the top and drizzle with a little more dressing

Method

• Blend all ingredients together to desired texture

Method

• Lightly toast macadamia nuts
• Blend nuts lightly into a coarse crumble
• Mix in dried basil

Method

• Start with a large mixing bowl
• Cut all the tomatoes into different shapes and sizes and place in the bowl. Smaller tomatoes can be left whole.
• Cut blackberries in half and add to the bowl. Smaller berries can be left whole.
• Add half the mint pesto and mix thoroughly
• Allow to macerate for 15 minutes at room temperature
• Pick and chiffonade the Thai basil

TO SERVE:

• Place the macerated tomatoes and blackberries into a bowl or large plate
• Sprinkle over the micro radish
• Sprinkle over the mac nut pistou
• Drizzle the rest of the mint pesto over
• Finish with fresh ground salt and black pepper

Method

• Cover and leave to cool at room temperature. Best left over night in the fridge
• Pour the boiling liquor over a bunch of lemon thyme
• Cover and leave to cool at room temperature. Best left over night in the fridge

TO MAKE THE VIN:

• Remove the lemon thyme from the gastrique and pour into a vitamix jug
• Add the whole grain mustard, salt and pepper
• Turn the blender on and slowly add the lemon olive oil until emulsified
• Remove from blender jug and mix in the picked lemon thyme
• Refrigerate

Method

• Start with a large mixing bowl
• Cut the Romanesco into small florets, shred any remains and place in bowl
• Repeat this process with both the cauliflowers. You are looking to have different shapes, sizes and textures of the Romanesco and cauliflower
• Pull the tops off the carrots, pick them and put them to the side to finish.
• Place smaller carrots in the bowl whole. Cut some in half. Peel some, shred some. Again you are looking for different shapes, sizes, and textures. Place all in the mixing bowl.
• Finely slice the red onion and add to the mixing bowl.
• Add berries to the bowl
• Season with fresh ground salt and pepper
• Drizzle with the lemon thyme vinaigrette and mix thoroughly
• Serve in a large bowl or plate and sprinkle the carrot tops over to garnish

Method

• Finely chop herbs and onion
• Place remaining ingredients other than the oil in a food processor and pulse until smooth but not bruised
• Remove into a mixing bowl and whisk in the oil
• Mix well and refrigerate until needed

Method

• Using a Mandalin slice the zucchini finely into discs
• Mix with the chimichurri

Method

• Pan fried to your desired temperature
• To complete the dish lay the zucchini in chimichurri fanned around a plate and slice the steak and present in the middle.

Method

• Remove stones from all fruit. Cut into wedges.
• Over a medium heat add a little oil to a frying pan and add the stone fruit
• Cook until caramelized and colored. Remove the pan from the heat and sprinkle the sugar in. Mix around and allow the sugar to dissolve and further caramelize the fruit
• Wash and pick all spring leaves and place in a large bowl
• Zest and juice the lime, put to the side
• Place the Halibut in a medium heat pan with oil, skin side down to cook whilst you finish the salad
• Crumble the goats’ cheese and add half to the leaves, mix
• Dress the leaves with half the lime juice and zest and half the truffle oil
• Add half the fruit to the bowl and mix
• To plate up, grab a large plate or bowl and arrange the leaves and goats' cheese
• Place the remaining caramelized fruit over the top
• Sprinkle over the remaining goats' cheese and pepitas
• Drizzle over the remaining truffle oil and lime juice and zest

Method

• Drain the garbanzo beans. Dry off as best as you can.
• Spread beans over 2-3 sheet treys. Do not crowd the trey too much.
• Roast at 375°F for 1 hour or until the beans are dry and very crispy
• Mix all spices together and place in large airtight tub.
• Whilst still hot toss the beans in a generous amount of the spice mix and allow to cool on the treys
• Place in Kilner jars
• Do not refrigerate

Method

• Place water, wine, vinegar and sugar in a pan and bring to a boil
• Place mint in a heat proof tub or jar
• Pour hot liquid over mint
• Cover and allow to cool
• Remove mint when cold

Method

• Zest and juice the lime and mix with the sour cream
• Put in a squirt bottle

Method

• Cut the ends of the watermelon and stand up
• Cut the skin off and all the white pith
• Slice in to 1.5 inch discs
• Place a frying pan on the stove and heat up
• Add some oil, once the oil is nice and hot place a slice of the watermelon in the pan. Allow the watermelon slice to char for around 5 mins and then flip over. Repeat the process.

Method

• Slice a sweet orange chili or a chili of your choice as thinly as possible and place to the side

Method

• Heat a pan up and add some oil sear the scallops until golden
• Flip them over and turn the pan off, leave and the residual heat will finish cooking the scallops

TO PUT THE DISH TOGETHER:

• In a nice bowl place, the watermelon on the bottom, arrange the scallops nicely on top. Place slices of chili nicely around, sprinkle the crispy chickpeas and berries. Finish with a drizzle of the mint gastrique and some of the lime crema. Finally add the sesame seeds.

Method

• Place all ingredients in a pot and bring to a boil
• Whisk to combine
• Remove from stove
• Cool

Method

• Slice zucchini in half length ways and score the flesh
• In a hot pan sear the zucchini in a little oil until charred
• Flip over and brush with the glaze
• Cook for 5-8 minutes until tender brushing with glaze as you go
• Place to the side

Method

• Using the zucchini pan, heat back up and add a little more oil
• Add the salmon skin side down and cook until crispy and golden (4-5 minutes)
• Flip and cook for 2 more minutes
• Turn the pan off and allow the residual heat to finish cooking the salmon
• Toast 4oz of pistachio nuts in a pan or in the oven
• Cut up 8 Strawberries into different shapes and sizes

TO PUT THE DISH TOGETHER:

• Dress some arugula with a little of the glaze and place it in a serving bowl or plate.
• Cut the zucchini into chunks and arrange around the arugula
• Place the salmon on top
• Place the strawberries arounds the salmon
• Sprinkle over the nuts
• Drizzle with a little more glaze to finish

Method

• In a jug blender or food processor place ½ cup sriracha, juice and zest of 1 lime, ¼ cup white wine vinegar, 2 Tbsp minced garlic and 2 Tbsp of honey and blend
• Slowly add the 2 cups of oil until emulsified
• Place in a bottle to the side

Method

• In a hot pan with oil cook the steak to desired temp and rest

Method

• In a medium heat pan with a little oil sear the broccolini, add the butter chili flakes 1 Tbsp of garlic and cook until the broccolini is tender. Sprinkle with the parmesan and add the juice and zest of the remaining lime.

TO PUT THE DISH TOGETHER:

• Place the broccoli on the plate and pour over any juices from the pan
• Brush the sriracha dressing over the steak and slice
• Arrange nicely next to the broccolini
• Drizzle more of the sriracha dressing over the steak
• Sprinkle the almonds over the top

Method

• Place all ingredients other than the oils in a food processor and turn on
• Slowly pour sesame oil in whilst on
• Slowly pour olive oil in whilst on
• Blend until emulsified

Method

• Start with a large mixing bowl
• Pick bok choy and put in bowl
• Shred or peel the carrots add to bowl
• Finely slice red onion add to the bowl
• Peel the ginger and finely slice into match sticks add to the bowl
• Add red cabbage
• Finely slice bell pepper add to bowl
• Finely slice the chili add to bowl
• Pick the broccolini add to bowl
• Segment the mandarin add to bowl
• Mix everything thoroughly
• Dress with the lime sesame dressing and season with salt and pepper

Method

• Pan fry scallops on a medium heat until golden, flip them over and finish cooking. DO NOT OVER COOK

TO SERVE:

• Place a nice portion of the dressed raw salad on a large plate or in a bowl
• Place the scallops nicely on top of the salad
• Finish with a little drizzle of lime sesame dressing and a sprinkle of salt and pepper

Method

• Using a julienne peeler shred the zucchinis and place in a bowl
• Finely slice the red onions add to the bowl
• Add carrots and red cabbage
• Add Zest and juice of limes and orange
• Season with a good pinch of salt and pepper and vanilla sugar
• Allow to macerate

Method

• Pan fry skin side down over a medium heat until skin is crispy
• Flip and cook to desired temperature
• To serve, place the slaw in a bowl and the fish on top, dress with the slaw liquor. Finish with some micro arugula

Method

• Start with a large mixing bowl
• Depending on what cucumbers you have you may want to peel them, I leave this up to you
• Cut the cucumbers into medium dice and place in bowl
• Remove all stones from fruits and cut into medium dice to match the cucumber. Add to bowl
• Peel and chiffonade the shallots and add to the bowl
• Sprinkle with a good pinch of the salt and sugar, mix thoroughly and allow to macerate for 15 mins
• Pick and chiffonade the Thai basil
• To finish place the cucumber fruit mix in a nice serving bowl sprinkle the basil on top and give one final season with the salt and sugar. Pour any juice from the mixing bowl over the salad also.