Tomato Bruschetta & Stuffed Zucchini Flowers plus Mushroom and ...

Tag : tomato
Tomato Bruschetta & Stuffed Zucchini Flowers plus Mushroom andEggplant Curry Tomato Bruschetta Ingredients

Grape tomatoes
Olive oil
Basil leaves
Salt and pepper

Method

Saute tomatoes in olive oil until they start to soften. Then tearfresh basil leaves and add to tomatoes with salt and pepper totaste. Spoon mix onto freshly grilled sourdough bread.


Peter Wolfe Chef Peter Wolfe his hosting free cooking classes at The OriginalEumundi Markets on the Sunshine Coast.

The classes are now taking place at 10am and 11am each Wednesday inthe food and produce precinct of the market.

As founder of Cedar Creek Farm Bush Foods in Belli Park, Peter isrenowned for his kitchen wizardry, and for his exciting recipesincorporating bush foods and organic ingredients.

His market cooking demonstrations highlight the quality anddiversity of locally grown produce on sale each week at themarkets.

"There really is a remarkable selection of fresh produce availableat Eumundi markets - everything from fresh fruit and vegetables,artisan cheeses and freshly baked goods to sauces and condimentsusing exotic recipes from as far away as Argentina and theMauritius Islands"

"The recipes we've created here in the markets the last few weeksinclude Bush Spiced Naan Bread topped with Chimichurri, RosellaGlazed Kangaroo Fillets with a Macadamia Nut Native Herb Crust,Spicy Croc Bites, Crab Wontons and Stuffed Zucchini Flowers.

"It's hard to imagine a more vibrant location for a cooking class -the colours, the music, and the upbeat market buzz all combine toprovide a pretty unique backdrop for my demonstrations andlessons," he said.


Stuffed Zucchini Flowers Ingredients

Zucchini Flowers

B
100g fresh cow curd
1 large spring onion finely chopped
An equal amount finely chopped coriander

C
SR flour and soda mixed into a thin batter
SR flour for dusting
Oil for frying

Method
Mix all ingredients in B. Stuff into flowers. Dust in SR flour thendip in batter and fry until golden brown.


Mushroom and Eggplant Curry Ingredients
500g eggplant
500g Swiss brown mushrooms
1 medium onion
200mls coconut milk
2 limes
Curry paste to taste
Garlic and ginger
Salt and pepper
Macadamia oil

Method

1.Prick eggplant with a fork then place in a hot oven till soft totouch.
2.Scoop flesh out of skin then dice roughly.
3.Dice mushrooms into 2cm pieces
4.Slice onion
5.Fry onion, ginger and garlic until aromatic then add curry paste- 1 tablespoon for mild, 2-3 for medium. Cook for 2 minutes oruntil combined. Add mushrooms and cook until soft. Put the cookedeggplant and coconut milk in pan and allow the sauce to reduceuntil creamy.
6.Adjust the seasoning with salt and pepper. Squeeze in some freshlime juice and a touch of lime zest and sprinkle with coriander togarnish.
Enjoy!

To accompany curry
Diced pineapple sprinkled with salt and chilli.
Banana coated with coconut and lime.
A salad of tomato, mint, coriander, macadamia oil, red winevinegar, salt, pepper and lime juice.