FROM FARM TO TABLE
A new book from The Farm at Byron Bay celebrates wholesome food to share
A new book from The Farm at Byron Bay shares wholesome recipes that are perfect for sharing
SPRING FENNEL, RADICCHIO, CAPER AND PINE NUT SALAD
SERVES 8 PREPARATION TIME 15 minutes 2 large fennel bulbs, finely sliced 1 celery heart with leaves, finely sliced 15g (½ cup) flat-leaf (Italian) parsley,
finely sliced 15g (¼ cup) dill, chopped 1 head of radicchio, torn into small pieces 100g baby capers, rinsed and
squeezed dry 80g (½ cup) pine nuts, toasted 100g good-quality parmesan
cheese, shaved Edible flowers, to garnish (optional)
DRESSING
2 tsp Dijon mustard Juice of 1 lemon 1 tbsp apple-cider vinegar 1 tsp pomegranate molasses 1 garlic clove, crushed 100ml extra-virgin olive oil
1. Place all the sliced ingredients in a large salad bowl with the chopped ( herbs and torn radicchio. Season with salt and pepper. Mix well and arrange on a platter.
2. Creatively top with capers, pine nuts and parmesan.
3. To make the dressing, put all the ingredients in a jar and shake until emulsified. Season with salt and pepper, then evenly pour over salad and serve. For an extra special look, garnish with edible flowers.
HERBAL VINEGAR
PREPARATION TIME 5 minutes (plus infusing time) COOKING TIME 5 minutes 500ml cider vinegar or wine vinegar 1–2 handfuls of freshly picked herbs, such as basil, chervil, dill, fennel, garlic, lemon balm, marjoram, mint, thyme rosemary, winter savoury or tarragon
1. Gently warm the vinegar over low–medium heat.
2. Bruise your freshly picked herbs in a mortar and pestle, or use a large heavy bowl and the end of a rolling pin.
3. Add the bruised herbs to a clean jar. Don’t pack them in – keep them loose.
4. Pour over enough warmed vinegar to fill the jar. Seal with an acid-proof lid.
5. Set the jar on a sunny windowsill for around 2 weeks, gently shaking each day.
6. After two weeks, strain the vinegar through a fine sieve into an attractive bottle and store in the fridge. Compost the herbs. Use the vinegar for salad dressings and as a sauce for steamed vegetables.
“One of the most rewarding ways to connect is through the growing and sharing of food” EMMA & TOM LANE, AUTHORS