iatebrisbane.com » Jan Power’s Markets

Potato Rainbow

Sarah — Thu, 27 Aug 2009 11:55:13 +0000

I’d like to use the excuse of having a young baby to help me explain why I love Rainbow Potatoes so much, but really, she’s too young to appreciate them. My husband and I are the ones who go a little ape over Rainbow Potatoes.

Rainbow poatatoes you ask? Orange Sweet Potato, Creamy Kipfler Potatoes, Yellow Nicola Potatoes, and Purple fleshed Purple Congos! Where from? Just another fabulous stall that travels around between the local fresh produce markets of Brisbane. “Spunky Spuds, Gourmet Potatoes”; a stall swathed in hessian sacks and populated by hippy wannabees like me. They stock many root stocks – ginger, galengal, tumeric, parsnip, potatoes, and pumpkins too. There are so many more varieties of potatoes than what you can get in a local supermarket. More than 5000 native varieties are found just in the Andes! So it’s really refreshing to see a few more varieties being sold in this city.

It’s best to use these potatoes within a week or two of purchase. Unlike some supermarket spuds, these ones haven’t been sprayed with an ‘anti-sprouting’ chemical, so you can have your own spud-crop in no time if you’re not careful!

I like to grab a few different colours and make oven-baked chips with them. They are so colourful and fun, they’re perfect for little kids… and overgrown ones like me.

Just chop them up, toss them in a little oil and bake them in a preheated oven until cooked.

Spinach, Egg and Sexy Tomatoes!

Sarah — Wed, 15 Jul 2009 05:10:07 +0000

There is a market stall at the Jan Power’s markets that sells the most beautiful tomatoes: Red, Yellow, Green, Pink, Purple, Orange, … no I’m not starting a rendition of Joseph and the Amazing Technicolour Dreamcoat! They are delicious, real-tasting tomatoes in a wide variety of colours and flavours. They also sell the seeds. It seems they source some of the seeds from overseas (try saying that 5 times fast!) A lot of Heirloom varieties. Darren and I purchased some a while back, they sprouted, but they didn’t take. Lets just say I’m not blaming the seeds.

So, I decided to make a bit of brunch with my beautiful tomatoes. I LOVE going out for breakfast with friends, but I’m a bit of a cheap-skate, and know how much it really costs to put that food on my $17.50 plate. So, I like to make it myself sometimes. However, there was no girly gossip session here. Just yummy Tomatoes! oh… and Spinach! I used a frozen cube of spinach. It’s cheap, and it won’t go off before you remember to use it! But please use fresh spinach if you have it.

This is a great meal, it has 2 serves of Carbohydrate, 3 Serves of Vegetable, 1 Protein and 1/2 serve of Dairy. A good all-rounder meal.

1 Cube of frozen spinach (or fresh… please use fresh if you have it! – trim the stalks off)

A handful of Small and Sexy Tomatoes – lots of varieties, larger ones cut to the same size as the smaller ones.

2 pieces of multigrain toast

1 egg

Ricotta

Parmesan

Pepper

1. Cook the spinach in boiling water, then drain and squeeze out excess water

2. Fry egg and chuck the tomatoes into the pan next to it. Wiggle them around a bit, just a little bit.

To plate:

Place the egg on one piece of toast, the spinach on the other. Top spinach with dollops of ricotta and a crush of pepper. Drop the tomatoes next to it and grate some Parmesan over the top.

Seared Duck Breast, Bok Choy and Soba Noodle.

Sarah — Wed, 15 Jul 2009 03:34:11 +0000

Seared Duck Breast, Bok Choy and Soba Noodle.

The Jan Power’s Mitchelton Markets were on recently at Blackwood St www.janpowersfarmersmarkets.com.au, and my husband and I grabbed 4 Duck breasts for $20, what a bargain! I’ve seen them for $13 each in some spots! This is the first time I’ve cooked with duck, and found it to be similar to cooking a steak. You need to seal in the juices quickly, then pop in the oven to cook through, then rest it.

Serves 2

1 Duck Breast

1 inch wide handful of Organic Soba Noodles – cooked as per packet instructions. www.hakubaku.com (These ones are particularly delicious!)

1 bunch of Boy Choy (4-5 plants), trimmed and rinsed.

1 Carrot, Julienned

1/2 red Capsicum, Julienned

Eschallot, cut on angle, for garnish

2 Cloves Garlic, crushed

1/2 Red Chili, chopped, and angle cut for garnish

2tbsp Soy Sauce

1 tsp Kecap Manis

2 tsp Golden Syrup

1/2 tsp Sesame Oil

1 tsp Orange infused Olive Oil (replace with Zest of an Orange if needed)

- Mix all ingredients together

To cook Duckbreast

1. Preheat oven to 180 Degrees

2. With a sharp knife, slice diagonally through the skin into the fat of the duck breast, make little diamonds across the surface

3. Heat a frypan and add a little olive oil, season the duck on both sides

4. Put the breast into the pan skin side down and cook for about 4 minutes

5. Turn over to seal the meat for about 3 minutes

6. Put the whole frypan (if it has a metal handle, if not, transfer it to an oven tray) in the preheated oven and cook until medium-firm to the touch. About 10-15 minutes.

7. REST THE BREAST! REST THE BREAST! This is the secret to juicy succulent Duck! Rest it for AT LEAST 10 minutes, wrapped in Aluminium foil in a warm spot. I put mine under the salamander (grill) It’s warm because it’s sandwiched between the cooktop and the oven! perfect!

8. Slice diagonally into thin slices.

The Stirfry:

1. Heat a wok and add a little oil, toss in the carrot and capsicum

2. Add the Bok Choy and toss until wilted

3. Add 1/2 of the dressing

To Plate:

Put vegetables and soba noodles into a bowl, half on each side, place the duck breast onto the top and pour over a little dressing. Garnish with eschallots and chili